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Your Guide to Indoor Grilling
in the Ronco Ready Grill
Copyright © 2014 Ronco Holdings, Incorporated.
15505 Long Vista, Dr., Suite 250, Austin, Texas.
All rights reserved. No part of this book may be reproduced in
any form without written permission.
READY GRILL GRILLING
Your Guide to Indoor Grilling in the Ronco Ready Grill
Prop styling, food styling and design by Shari Hammond
Photographer: Lori Ferguson of LFE Photography
Test Kitchen Professionals: Shari Hammond, Paja Sanchez,
Haydee Scott
Recipes by Paja Sanchez
Contributors: Paja Sanchez, Shari Hammond, Eydie Webster,
Susan Jaeger, Breck Byron
BKRG1001PRT.052814
Introduction
9
The Ronco ReadyTM Grill
13
Cook Times & Temps
18
Table of Equivalents
19
Poultry
21
Seafood
57
Steaks, Chops & Ribs
79
Burgers & Brats
115
Pizzas & Sandwiches
137
Veggies
151
Fruits & Desserts
189
Breakfast
207
Simply Grilling for Two
225
Frozen to Fabulous
239
Index
255
8
Introduction
Introduction
Healthy, delicious food made easy; that’s the promise that
Ronco aims to deliver to our customers. This Ready Grill Grilling
cookbook certainly keeps that promise. We already know that
the Ronco Ready Grill is your new favorite kitchen appliance.
Now, this cookbook will help you take the meals you prepare
in the Ready Grill to the next level. With recipes from breakfast
to dessert, both simple and elegant, the Ronco Ready Grill will
help you tackle them all!
With any of these simple recipes, you can have a delicious
home-cooked meal on the table in less than 30 minutes. And
with the Ronco Ready Grill, cleanup will take just minutes,
saving you time in the kitchen so that you can spend more
time with your family.
There are over 100 unique recipes, plus 40 frozen food ideas,
in this book that are sure to inspire. Get your creative juices
flowing and start grilling the foods that you love. Share your
Ready Grill creations with us by posting to our Facebook
(/roncoproducts) and Instagram (@roncoproducts) pages.
We’d love to see your culinary genius come alive using the
Ronco Ready Grill!
9
About Chef Paja
Our Ronco Ready Grill Chef, Paja Ahmuty Sanchez, started
her career at the early age of 5 years old. As the daughter
of one of the first female chefs to receive a 5-star rating in
the United States, she started her culinary journey peeling
onions in her mother’s restaurant. The smells, tastes, sights
and sounds of the professional kitchen inspired not only her
career, but also her love of the science of cuisine. Officially
joining the industry at the age of 14, she quickly mastered
every area of the professional kitchen. At 26, Chef Paja
opened her own award-winning restaurant, following in
her mother’s footsteps. After 12 successful years as a
restaurateur, she has now set her sights on the consulting
and wine industries. Here, she is able to marry her knowledge
of food and wine and share that knowledge with restaurants
nationwide. In addition to her professional accomplishments,
Chef Paja also enjoys being a full-time chef to her two lovely
daughters, preparing healthy meals that they enjoy as a family
on a nightly basis. And we feel that of all her achievements,
understanding the need for easy, healthy and delicious meals
makes her the most qualified to be our Ronco Ready Grill Chef.
Salmon Burgers with Wasabi Mayonnaise
14
The Ronco Ready Grill
Getting to Know Your
1. Removable Heat Shields – These two stainless steel
heat shields slide down between the elements and
outer housing of the grill. They also sit in-between the
Basket Guides. They reflect heat onto the food and
are removable for easy cleaning.
2. Basket Guides – The Basket Guides squeeze the
Grill Basket and secure the food in place. This gentle
pressure allows for even cooking and beautiful grill
marks. The Basket Guides also protect the side
panels from grease splatter during cooking and are
removable for thorough cleaning.
3. Grill Basket with Handles – This amazing Grill Basket
secures food while it cooks. It has a standard setting
for normal-sized and thicker foods and reverses to a
thin setting for thinner foods, like bacon, green beans
and asparagus. Convenient handles help you open,
close and load the basket into the Ronco Ready Grill.
4. Removable Drip Tray – Located at the base of the
Ronco Ready Grill. This tray collects grease, fat,
crumbs, etc. The Drip Tray should always be in
position before using the Ronco Ready Grill. The
metal section of the tray and plastic base can be
separated for thorough cleaning.
5. Analog Timer – Turn the dial clockwise and the heating
elements will start heating up immediately. Set the
dial to your desired cooking time. The Ronco Ready
Grill will automatically turn off once the set time is up.
We suggest you preheat your Ronco Ready Grill for
3 minutes prior to inserting the Grill Basket for the
juiciest results.
15
Healthy is Easy, So Fill ‘er Up!
Load the Grill Basket up with your
favorite meats and veggies and get
ready to be impressed. In less time and
with less fat, prepare to fall in love with
your new kitchen favorite.
Easy Cleanup
When the meal is
done, no need to
worry about cleanup.
The Drip Tray, Grill
Basket and Heat
Shields remove easily
making cleanup
quick and painless.
Forgo the Fat!
Let gravity work for you! This
patented design drains unwanted
fat and grease for a healthier meal.
We promise you won’t taste a
difference, but you might just see
one in your waistline.
Rain, Sleet or Snow
No matter what Mother
Nature has up her sleeve,
you can enjoy indoor grilling
anytime. Out of propane?
No worries! Live in an
apartment? That’s fine! Go
head and get your grill on
anytime, anywhere.
Set It and Forget It®
The Analog Timer will tell you
when the meal is done. It’s
a built-in magic wand for the
perfect, restaurant-quality
meal in minutes.
* For reference only. Please refer to your Ready Grill Instruction Manual for complete instructions.
16
Ready Grill Accessories
Mesh Basket & Kabob Rods
This unique all-purpose Mesh Basket has a
small square design for holding smaller food
items like popcorn shrimp, chicken nuggets,
french fries, etc.
The Mesh Basket comes with a set of 4
stainless steel Kabob Rods so that you can
make perfect shish-kabobs every time.
To prepare, skewer the meat, vegetables
or fruit on the Kabob Rods. Lay them in the
open basket with the handles sticking up and
out. When grilling, the Kabob Rod handles will
stick out of the top of the basket. Grill for 8-10
minutes depending on the type of meat used.
WARNING: KABOB ROD HANDLES ARE HOT!
Handles on the Kabob Rods get very hot
while grilling. Use the Mesh Basket handles
to remove the basket and kabobs from the
Ronco Ready Grill when done. Lay the basket
on a flat, heat-resistant surface and let cool
3-4 minutes. This will allow the kabobs to
rest so your meat is tender, juicy and an even
temperature throughout.
Steamer Basket
Want rice or steamed broccoli with your
New York strip steaks? This beautiful silicone
Steamer Basket is the perfect accessory for
the Ronco Ready Grill. Made from high-grade,
food-safe silicone, it is designed to steam fish
and vegetables directly on top of the Ronco
Ready Grill. Using the same amount of energy,
the Steamer Basket harnesses the heat
emitted from the grill.
Instructions: Always start by pouring 1 cup of
water under the enclosed silicone food tray.
The food tray holds food above the waterline
allowing your food to steam perfectly. Once
the food is in the Steamer Basket, close the
lids. Use the side handles to lift and place it on
the Ready Grill. Once done, remove and let
stand for 2-3 minutes.
Hint: Steam your side dishes while you are
preparing the food you will be grilling in the Ronco
Ready Grill. This will maximize your cook time.
IMPORTANT: The Steamer Basket should
never be used for baking and should never
be used without water. Cooking the Steamer
Basket dry (without water) will damage the
silicone, causing it to turn brittle and crack.
Type of Food
Broccoli
Brussels Sprouts
Green Beans
Carrots
Peppers
Potatoes
Spinach
Fish Fillets
Onion
Leeks
Apples
Amount
1 cup
1 cup
1¼ cup
¾ cup
¾ cup
1½ cup
1½ cup
10 oz
¾ cup
1 cup
1½ cup
Cook Time
15 min
15 min
12-13 min
15 min
13-14 min
12 min
12-13 min
7-9 min
7-9 min
10-12 min
10 min
17
18
Cook Times & Temperatures
Cook Times & Temperatures Chart
The times and temperatures given are a guide for your reference and are based on foods at room
temperature (not cold foods). Cooking times given in recipes and cooking charts assume the grill
has been preheated for 3 minutes prior to cooking. Times will vary due to differences in meat shape,
size, and the amount of fat and bone. The most accurate method of determining doneness is a
thermometer inserted into the center of the thickest portion of the meat.
FOOD
WEIGHT
or thickness
POULTRY
Chicken (Halved/Quartered)
Chicken pieces
Duck pieces
Quail
PORK
Sausages
Pork Chops
Bacon
BEEF
Round Steak
Boneless Sirloin
Ribeye
T-Bone Steaks
Filet Mignon
Burgers
COOKING TIME (After preheating 3 min)
rare
medium
INTERNAL TEMP
well done
Approx. 2½ lbs.
Approx. 2½ lbs.
Approx. 2 lbs.
25-30 min
15-20 min
15-20 min
15-18 min
• 165°
thin
thick
½-inch thick
7-9 min
12-15 min
6-7 min
5-6 min
• 145° Med
• 160° Well
7-8 min
13-15 min
11-13 min
14-16 min
14-16 min
14-16 min
14-16 min
1-inch thick
½-inch thick
1½-inch thick
1½-inch thick
2-inch thick
¼ lbs.
8-9 min
6-8 min
9-10 min
10-11 min
9-10 min
9-10 min
10-12 min
9-10 min
11-13 min
11-13 min
11-13 min
11-13 min
½-inch thick
12-13 min
15-18 min
13-15 min
18-20 min
9-11 min
8-10 min
Foil: 10-12 min
12-14 min
LAMB
Lamb Chops
Lamb Rack
Whole Fish (small)
Fish Fillets
Approx. 1 lb.
up to 1½ lbs.
Rissoles or Croquettes
1-inch thick
FROZEN FOODS
Chicken Nuggets
8-10 min
Chicken Breast
18-25 min
Beef Patties
10-12 min
Fish Sticks
8-9 min
Dumplings / Dim Sum
4-6 min
Egg Rolls
8-10 min
• 140° Rare
• 155° Med
• 165° Well
• 140° Rare
• 155° Med
The exact equivalents in the following tables have been rounded for your convenience.
Liquid/Dry Measures
U.S.
METRIC
Temperatures
FAHRENHEIT
CELSIUS
¼
teaspoon
1.25
milliliters
130
55
½
teaspoon
2.5
milliliters
140
60
1
teaspoon
5
milliliters
150
65
1
tablespoon (3 teaspoons)
15
milliliters
160
70
1
fluid ounce (2 tablespoons)
30
milliliters
170
80
¼
cup
60
milliliters
200
95
1/3
cup
80
milliliters
250
120
½
cup
120
milliliters
275
135
1
cup
240
milliliters
300
150
1
pint (2 cups)
480
milliliters
325
160
1
quart (4 cups or 32 ounces)
960
milliliters
350
180
1
gallon (4 quarts)
3.84
liters
375
190
1
ounce (by weight)
28
grams
400
200
1
pound
454
grams
425
220
2.2
pounds
1
kilogram
450
230
2.5
pounds
1.13
kilograms
475
240
3
pounds
1.36
kilograms
500
260
Length
U.S.
METRIC
1/8
inch
3
millimeters
¼
inch
6
millimeters
½
inch
13
millimeters
1
inch
25
millimeters
19
20
Cook Times & Temperatures
Cooking Notes
Honey Mustard Chicken Wings
22
Poultry
Poultry
23
Prosciutto-Stuffed Chicken Breasts
PREP: 10 minutes • Grill: 20-25 minutes • Makes: 4 Servings
4
chicken breasts (8 oz.)
½
cup flour
2
Roma tomatoes
2
eggs
12
oz. fresh mozzarella
1
tablespoon milk
4
slices prosciutto (2 oz.)
¾
cup Italian seasoned bread crumbs
12
leaves fresh basil
—
salt & pepper to taste
1. Butterfly chicken breasts and lightly pound with a kitchen mallet.
2. Slice the tomatoes and mozzarella cheese into ½-inch slices.
3. Lay chicken breasts out flat on cutting board or plate. On the bottom half of each
of the 4 breasts place 1 piece of sliced prosciutto, then layer tomatoes, mozzarella
cheese and 3 fresh basil leaves on top of prosciutto. Fold chicken to enclose.
4. Prepare 3 bowls; the first with flour and a pinch of salt and pepper, the second with
eggs and milk whisked together, the third with bread crumbs.
5. One at a time, dredge a stuffed chicken breast in the flour, next the egg mixture and
then bread crumbs. To ensure a nice crust, press breading with fingers or spoon.
6. Place chicken open-side up on the Grill Basket. Preheat your Ronco Ready Grill and
grill for 20-25 minutes.
This Ready Grill take on a classic baked
dish is absolutely delicious. Serve with your
favorite pasta and sauce for a truly savory
meal that everyone will love.
Stuff your butterflied chicken breasts with
the prosciutto, tomatoes and mozzarella.
Carefully dredge the chicken breasts in each
mixture. Pat on extra crumbs for more crunch.
Place the stuffed chicken breast open-side
up and insert in the Ready Grill.
24
Poultry
Goat Cheese & Spinach Stuffed Chicken Breasts
4
chicken breasts (8 oz.)
½
cup flour
8
oz. goat cheese, room temperature
—
10
oz. spinach, thawed & drained
1
tablespoon milk
3
eggs (divided)
¾
cup Italian seasoned bread crumbs
½
teaspoon granulated garlic
1. Combine goat cheese, drained spinach, 1 egg and garlic. Salt and pepper to taste. Mix
well and set aside.
2. Butterfly chicken breasts and lightly pound with a kitchen mallet.
3. Lay chicken breasts out flat on cutting board or plate. On the bottom half of each of
the 4 breasts stuff with 1-2 tablespoons of spinach and goat cheese mixture. Fold
chicken to enclose.
eggs and milk whisked together, the third with bread crumbs.
5. One at a time, dredge a stuffed chicken breast in the flour, next the egg mixture and
then bread crumbs. To ensure a nice crust, press breading with fingers or spoon.
6. Place chicken open-side up on the Grill Basket. Preheat your Ronco Ready Grill and
For neatly stuffed chicken breasts, gently
pound the open edge with a mallet to create
a seal. Then present them sliced with your
favorite sides.
Stuff your butterflied chicken breasts with the
goat cheese and spinach mixture.
Carefully dredge the chicken breasts in the
flour, egg and bread crumb mixtures.
Place the stuffed chicken breast open-side
up and insert in the Ready Grill.
Poultry
25
26
Poultry
Poultry
27
Chicken Piccata & Pasta
4
chicken thighs, boneless
½
cup chicken broth
3
teaspoons garlic powder
2
tablespoons salted butter
—
½
cup capers
2
tablespoons lemon zest
8
oz. spaghetti
½
cup white wine
1
lemon, sliced
2
tablespoons lemon juice
1. Lay chicken thighs on Grill Basket. Season both sides with garlic powder, salt, pepper
and lemon zest.
2. Preheat your Ronco Ready Grill and grill chicken for 18-20 minutes.
3. While chicken is grilling, in sauté pan reduce white wine, lemon juice and chicken broth
over high heat until liquids are reduced by half. Remove from heat and stir in butter
and capers. Set aside.
4. With sauce made, prepare spaghetti according to box directions.
5. Top the grilled chicken with sauce and lemon slices. Serve over spaghetti.
This is a classic family-style dinner for any
day of the week. For those avoiding gluten,
use gluten-free pasta and then sit back and
imagine you are at a cafe in Italy.
Place the chicken thighs on the Grill Basket
and season with garlic, salt and pepper.
Zest about 1 tablespoon of lemon zest on
each side of the chicken thighs.
Close the Grill Basket and place in the
preheated Ready Grill. Start the sauce.
28
Poultry
Char-Grilled Chicken Quarters
with Texas BBQ Sauce
PREP: 15 minutes • Marinate: 2-24 hours • Grill: 26-30 minutes • Makes: 4 Servings
4
chicken quarters, bone-in (12-14 oz.)
1
tablespoon Worcestershire
1
cup ketchup
1
teaspoon black pepper
¼
cup brown sugar
1
tablespoon olive oil
¼
cup white vinegar
1
tablespoon chili powder
2
½
teaspoon cayenne pepper
1. Rinse and pat dry chicken quarters. Set aside.
2. Make your quick and easy Texas BBQ Sauce: Combine ketchup, brown sugar,
white vinegar, garlic powder, Worcestershire, black pepper, olive oil, chili powder and
cayenne powder in a saucepan.
3. Simmer sauce over med-low heat for approximately 10 minutes, stirring occasionally.
Let sauce cool completely.
4. In a medium dish, completely coat chicken with 1¾ cups Texas BBQ Sauce. Set aside
the remainder of the sauce for later. Cover chicken and refrigerate for at least 2 hours.
5. After marinating, bring chicken to room temperature. Place chicken on the Grill Basket
and brush with extra BBQ sauce.
6. Preheat your Ronco Ready Grill and grill for 26-30 minutes, until juices of chicken run
clear and skin is nicely browned.
7. Let rest for 5 minutes and serve with remaining Texas BBQ Sauce.
Prepare this dish the day before and let it
marinate overnight. The delicious Texas BBQ
flavor will make this a recipe favorite. Use
leftover meat to make BBQ chicken tacos!
Marinate the chicken quarters overnight.
Bring to room temperature before grilling.
Place the chicken quarters on the Grill
Basket and arrange them so they fit.
Make sure no pieces stick out of the top of
the basket. Now you are ready to grill.
Poultry
29
30
Poultry
Poultry
31
Honey Mustard Chicken Wings
with Sriracha Aioli Dipping Sauce
PREP: 10 minutes • marinate: 4-24 hours • Grill: 20-25 minutes • Makes: 4 Servings
2½ lbs. chicken wings or drummettes
½
teaspoon salt
1
cup honey
½
½
cup Dijon mustard
¼
cup mayonnaise
1
2
tablespoons Sriracha
1
teaspoon onion powder
3
stalks celery, cut into 4-inch sticks
1. Rinse and pat dry chicken wings. Set aside.
2. In a large bowl, combine the honey, Dijon mustard, olive oil, onion powder, salt and
pepper. Whisk together to blend.
3. Remove 3 tablespoons of honey mustard mixture and reserve for Sriracha Aioli
Dipping Sauce.
4. Coat wings with honey mustard mixture to marinate. Cover and refrigerate at least 4
hours.
5. Remove from refrigerator and let come to room temperature. On a cutting board,
place wings on Grill Basket and baste with remaining marinade. Preheat your Ronco
Ready Grill and grill for 20-25 minutes, until juices of chicken run clear and skin is nicely
browned.
6. While wings are cooking, make Sriracha Aioli Dipping Sauce by whisking mayonnaise
and Sriracha into reserved honey mustard mixture.
7. Serve with Sriracha Aioli dipping sauce and celery sticks.
Be careful that all wings and chicken pieces
remain inside the Grill Basket after basting.
Wing tips can touch the heating elements
and lead to a smoky kitchen.
Mix your honey mustard marinade and
refrigerate, covered, up to 24 hours.
Let your wings come to room temperature
and arrange them on the Grill Basket.
Close up your Grill Basket, making sure
no wings are sticking out, and grill.
32
Poultry
Chili Lime Chicken Wings
2½ lbs. chicken wings or drummettes
1
teaspoon garlic powder
2
tablespoons lime juice
1
teaspoon cumin
2
tablespoons chili powder
½
teaspoon salt
1
1
1. Rinse and pat dry chicken wings and place in a large bowl.
2. Add lime juice, chili powder, onion powder, garlic powder, cumin, salt and olive oil to the
chicken and toss to evenly coat.
3. Place the wings on an open Grill Basket. Take care that none of the wings are poking
out of the basket.
4. Preheat your Ronco Ready Grill and grill for 20-25 minutes, until juices of chicken run
clear and skin is nicely browned.
These zesty, spicy wings are a great Super
Bowl Party appetizer...and healthy too! With
flavors this amazing, nobody will ever miss
that excess fat that collected in the drip tray.
Combine all of your spices and lime juice with
the chicken wings in a large bowl.
Toss to coat the wings and evenly distribute
all of those wonderful spices.
Place the wings on the Grill Basket so that
none of the wing parts are poking out.
Poultry
33
34
Poultry
Poultry
35
Ginger Sesame Chicken Tenders
PREP: 5 minutes • Grill: 15 minutes • Makes: 4 Servings
8
chicken tenders (1½ lbs.)
4
tablespoons black sesame seeds
¼
cup all-purpose flour
2
tablespoons orange zest
—
1
teaspoon ginger
2
eggs
1
1
tablespoon honey
¼
teaspoon salt
1
cup Panko bread crumbs
1. Wash chicken tenders and pat dry. Remove excess tendons.
2. Prepare 3 bowls; the first with flour and pinch of salt and pepper; the second with eggs
whisked with a tablespoon of honey; the third with bread crumbs, sesame seeds,
orange zest, ginger, onion powder and salt.
3. One at a time, dredge each chicken tender in the flour, next the egg mixture and then
bread crumbs. To ensure a nice crust, press breading with fingers or spoon.
4. Place the breaded tenders on the Grill Basket. Preheat your Ronco Ready Grill and grill
for 15 minutes, until golden brown and cooked through.
Who doesn't love chicken tenders? This
healthy, Asian-inspired twist is sure to delight.
Serve these beauties with sweet & sour sauce
and with Grilled Baby Bok Choy (page 162).
Prepare your 3 bowls with the seasoned flour,
egg wash and sesame, bread crumb mixture.
Dredge each chicken tender in the 3
mixtures to create a nice thick crust.
Place the breaded chicken tenders on the
Grill Basket so that they do not overlap.
36
Poultry
Garlic Parmesan Chicken
2½ lbs. chicken legs or wings
1
teaspoon dry mustard
1
tablespoon dried oregano
½
teaspoon salt
1
tablespoon dried basil
2
tablespoons olive oil
1
tablespoon dried thyme
2
tablespoons butter, melted
2
2
garlic cloves, minced
1
¼
cup grated Parmesan cheese
1. Rinse and pat dry chicken. Set aside.
2. In a large bowl, combine oregano, basil, thyme, garlic powder, onion powder, dry
mustard and salt. Mix herbs thoroughly.
3. Toss the chicken in olive oil and then coat evenly with the herb mixture.
4. Place the chicken on the Grill Basket. Preheat your Ronco Ready Grill and grill for 2528 minutes, until juices of chicken run clear and skin is nicely browned.
5. Remove chicken and toss with melted butter, minced garlic and Parmesan cheese.
Let set for 2-3 minutes and serve.
This recipe is not for the faint of heart and it
will have you going back for seconds. Garlic
lovers and those warding off vampires, dig
in! Post meal breath mints required.
Add your spice mixture to your chicken and
toss to evenly coat.
Place the chicken on the Grill Basket so that
none of the pieces are poking out.
Once done, remove and immediately toss
with melted butter, garlic and Parmesan!
Poultry
37
38
Poultry
Poultry
39
Chicken & Waffles
PREP: 10 minutes • MARINATE: 2-24 HOURS • Grill: 12-15 minutes • Makes: 4 Servings
1½
lbs. chicken tenders
½
4
frozen waffles
1
teaspoon allspice
1
cup buttermilk
¼
teaspoon salt
¼
cup maple syrup
¼
teaspoon pepper
1½
cups Panko bread crumbs
1. Place chicken tenders in a bowl. Pour buttermilk and maple syrup over chicken and
marinate at least 2 hours.
2. In a second bowl, combine Panko bread crumbs, cayenne pepper, allspice, salt and
pepper.
3. Remove chicken from buttermilk marinade and let excess drip off.
4. Coat each chicken tender with spiced bread crumb mixture.
5. Place the chicken tenders on the Grill Basket. Preheat your Ronco Ready Grill and grill
for 12 minutes, until golden brown and cooked through.
6. Remove chicken from your Ready Grill and set aside.
7. Grill and brown the frozen waffles in the Ready Grill for 3 minutes.
8. Serve waffles topped with chicken and drizzled with maple syrup.
Warm up your maple syrup on the stove or in
the microwave. This will make your chicken
and waffles even more delicious. Who can
resist warm maple syrup?
After marinating your chicken tenders, season
your bread crumbs with allspice and cayenne!
Dredge the chicken tenders in the Panko
mixture to create a nice crispy crust.
Place the breaded tenders on the Grill
Basket so that no pieces are sticking out.
40
Poultry
Herbed Chicken Quarters
4
chicken quarters (12-14 oz.)
¼
teaspoon red pepper flakes
1
tablespoon Italian seasoning
½
teaspoon salt
½
teaspoon paprika
½
1
2
1. Combine Italian seasoning, paprika, onion powder, red pepper flakes, salt and pepper
in a small bowl.
2. Brush chicken quarters with lemon juice. Next, evenly coat with mixed spices.
3. Place the chicken quarters on the Grill Basket. Preheat your Ronco Ready Grill and grill
for 20-25 minutes, until juices of chicken run clear and skin is nicely browned.
4. Remove and let rest for 5 minutes and serve.
This simple yet flavorful dish is sure to be
your quick go-to meal on busy nights. Serve
with steamed rice or couscous and you have
an amazing, healthy meal in 30 minutes.
Brush or squeeze fresh lemon juice over the
chicken quarters.
Once you've coated your chicken with
lemon, generously apply the herb mixture.
If your chicken pieces are too large, push or
adjust the pieces once in the Ready Grill.
Poultry
41
42
Poultry
Poultry
43
Honey Chicken on a Stick
PREP: 10 minutes • MARINATE: 2-24 HOURS • Grill: 13-15 minutes • Makes: 4 Servings
4
chicken breasts, boneless, skinless
1
1 3
/
/
1/3
cup canola oil
2
cloves garlic, minced
1 3
cup honey
•
Ready Grill Mesh Basket (see p. 16)
cup soy sauce
•
Ready Grill Kabob Rods (see p. 16)
1. Prepare marinade by mixing canola oil, honey, soy sauce, black pepper and garlic in a
medium sized bowl.
2. Rinse and pat dry chicken breasts. Remove any tendons and cut into 1½-inch cubes.
3. Add chicken cubes to honey marinade and toss to coat. Marinate for at least 2 hours.
4. Use 4 Ronco Kabob Rods and skewer 3 to 4 chicken cubes on each rod.
5. Lay kabobs in the Mesh Basket so that the handles are sticking up, out of the Ready
Grill. Caution! These handles get hot when cooking. Do not touch.
6. Preheat your Ronco Ready Grill and grill the chicken kabobs in the Mesh Basket for 1315 minutes.
* Ready Grill Mesh Basket & Kabob Rods are available for purchase at Ronco.com.
Your kids will love this delicious take on
chicken satay. Make ahead and keep in the
refrigerator in an airtight container for up to
4-5 days for a quick, high-protein snack.
Dice up your chicken into bite-sized cubes.
Remove any visible tendons.
In a small bowl, mix up the honey mixture
and evenly coat your chicken pieces.
Skewer chicken cubes on Kabob Rods. Place
vertically in the Ready Grill Mesh Basket.
44
Poultry
BBQ Turkey Bites
1
½
lb. boneless turkey breast, cut into
2 oz. cubes
12
pieces of bacon
•
cup BBQ sauce, premade
•
1. Cut the turkey into 12 equal-sized cubes and place in a medium bowl.
2. Coat the turkey pieces in your favorite BBQ sauce.
3. Wrap the coated turkey chunks with one slice of bacon, covering all sides of the turkey.
4. Skewer the bacon wrapped turkey, piercing the end of the bacon strip so that they will
not unravel. Place 3 pieces on each of the 4 Ready Grill Kabob Rods.
5. Lay your kabobs in the Mesh Basket so that the handles are sticking up, out of the
Ready grill. Caution! These handles get hot when cooking. Do not touch.
6. Preheat your Ronco Ready Grill and grill the turkey bites in Mesh Basket for 14-18
minutes, until bacon is brown and crispy.
Everything is better with bacon, right?
Wrapping the turkey breast with bacon keeps
it tender and juicy while cooking in the Ready
Grill. Try this with other meats as well.
Cut the turkey breast into cubes and coat with
your favorite BBQ sauce.
Carefully wrap each piece in bacon so that
all sides of the turkey are covered.
Skewer them with the Kabob Rods and set
them vertically in the Mesh Basket.
Poultry
45
46
Poultry
Poultry
47
Chicken Cacciatore
4
chicken thighs
—
2
Italian chicken sausages, raw
2
cups penne pasta
1½
cups cherry tomatoes, mixed colors
½
cup marinara sauce
2
bell peppers, different colors, halved
1
handful fresh basil, chopped
1
onion, sliced
2
tablespoons capers
1
tablespoon Italian herb seasoning
—
fresh Parmesan cheese
1. Place cherry tomatoes on the Grill Basket. Preheat your Ronco Ready Grill and grill
cherry tomatoes for 5 minutes, or until they begin to burst. Place grilled tomatoes in a
large bowl.
2. Halve and remove seeds from bell peppers, then slice onions in ¼-inch thick slices.
Season chicken thighs with Italian herbs, salt and pepper.
3. Arrange chicken, sausages, peppers and onions in Grill Basket. Grill for 20-25 minutes,
until the juices of the chicken are clear.
4. Prepare penne pasta according to box directions.
5. Cut cooked bell peppers in ribbon slices and add to the large bowl with cherry
tomatoes. Add onions and cooked pasta, then toss. Cut sausage into small bitesized pieces. Top pasta with chicken, cut sausage, marinara sauce, basil, capers, and
Parmesan cheese. Serve immediately.
This is an amazingly easy and bountiful
family meal full of protein and vegetables.
A great Hump Day, family-style meal in just
30 minutes! Everyone will love it.
Start by quickly grilling your cherry tomatoes
for no more than 5 minutes.
Season your chicken and sausage. Layer
with onions and bell peppers, then grill.
Slice your peppers and sausage, then add
the remaining ingredients in a large bowl.
48
Poultry
Mediterranean Chicken
3
each chicken legs and thighs
2
Roma tomatoes, chopped
2
½
cup garbanzo beans
—
½
cup artichoke hearts, quartered
1
tablespoon fresh thyme, chopped
¼
cup feta cheese
½
cup Kalamata black olives
1. Season both sides of chicken with olive oil, salt, pepper and thyme. Place chicken
evenly on the Grill Basket so that nothing is sticking out.
2. Place black olives, tomatoes, garbanzo beans and artichoke hearts on a large piece
of aluminum foil. Fold all sides of foil over several times to make pouch. Place on top of
Ronco Ready Grill to warm and steam while chicken is cooking.
3. Preheat your Ronco Ready Grill and grill for 15-18 minutes.
4. When the chicken is done, carefully remove foil pouch and set aside. Remove chicken
and top with steamed garbanzo mixture. Sprinkle with feta cheese and serve.
Opa! This incredibly healthy and hearty
Mediterranean dish is packed full of colorful
vegetables and rich flavors from the olives,
artichokes and feta cheese.
Season both sides of chicken with olive oil,
salt, pepper and thyme.
In foil, place black olives, tomatoes, garbanzo
beans and artichokes. Fold to make a pouch.
While your chicken is cooking, steam your
vegetables right on top of the Ready Grill!
Poultry
49
50
Poultry
Poultry
51
Herbed Duck Breasts
with Raspberry Balsamic Honey Reduction
2
duck breasts
1
1
teaspoon rosemary
1
1
teaspoon thyme
–
salt & pepper
1
teaspoon oregano
4
tablespoons aged balsamic vinegar
1
teaspoon marjoram
2
teaspoons honey
1
teaspoon paprika
½
cup fresh raspberries
1. Take the duck breasts and with a sharp knife score ¼-inch intervals (skin deep only)
to create a diamond pattern. Do not cut into breast meat. Season generously with salt
and pepper.
2. Mix together the rosemary, thyme, oregano, marjoram, paprika, garlic powder and
onion powder. Generously season both sides of the duck breasts with herb mixture.
3. Place the duck breasts on the Grill Basket. Preheat your Ronco Ready Grill and grill for
20-25 minutes, until skin is brown and very crispy.
4. After 10 minutes of cooking the duck, begin making the Raspberry Balsamic Honey
Reduction. With a baster or spoon, carefully remove about 4 tablespoons of the
rendered duck fat from the drip tray. Place duck fat into small saucepan. Add the
balsamic vinegar and honey, then bring to a soft boil over high heat. Reduce heat to
low and cook for 1 minute. Remove from heat and add raspberries and a pinch of salt.
Gently stir to mix thoroughly.
5. When duck is cooked, let it rest for 2-3 minutes. Slice into ¼-inch slices and serve with
the Raspberry Balsamic Honey Reduction on top.
Cooking duck can be a challenge, but the
Ready Grill is perfect for it. The radiant
cooking on both sides makes duck turn out
perfect on the outside and juicy on the inside.
Score your duck breasts and generously
season them with salt and pepper.
When duck has cooked 10 minutes, use 4
tablespoons of rendered fat to make the sauce.
After sauce is done, remove from heat and
add raspberries and a pinch of salt.
52
Poultry
Crispy Duck Legs & Grilled Peaches
with 5 Spice Peach Sauce
PREP: 10 minutes • Grill: 25-30 minutes / 5 minutes • Makes: 4 Servings
4
duck leg quarters
2
tablespoons white wine
–
salt & pepper
¼
cup orange juice
4
garlic cloves, finely chopped
1
teaspoon Chinese 5 Spice seasoning
¼
cup peach preserves
2
peaches, ripe but firm
1. Generously salt and pepper both sides of duck quarters.
2. Place the duck quarters (alternating so they fit) on the Grill Basket. Preheat your Ronco
Ready Grill and grill for 25-30 minutes, until the skin is nice and crispy.
3. After about 10 minutes of cooking, make the 5 Spice Peach Sauce. With a baster or
spoon, carefully remove 3 tablespoons of the rendered duck fat from the drip tray.
In a small saucepan, sauté chopped garlic over medium heat until slightly translucent.
Stir in peach preserves, white wine and orange juice. Simmer for 1 minute to thicken.
Turn off heat, then stir in Chinese 5 Spice seasoning.
4. After duck quarters are crispy and deep golden brown, remove from the Ready Grill
and set aside on a serving platter to rest.
5. Cut peaches in half and remove pit. Salt and pepper peaches lightly and lightly brush
with the rendered duck fat. Place the peach halves on the Grill Basket. Grill in the
Ronco Ready Grill for 5 minutes.
6. Remove peaches and slice into ¼-inch slices. Serve duck topped with 5 Spice Peach
Sauce and grilled peaches.
Couscous pairs wonderfully with duck.
When preparing the couscous, use the
rendered duck fat in place of oil in the recipe
for a delicious, savory flavor.
Salt and pepper the duck leg quarters and
place them on the Grill Basket.
While the duck is cooking, make the savory
5 Spice Peach sauce on your stove-top.
Your duck leg quarters will be done when
the skin is browned and very crispy.
Poultry
53
54
Poultry
Poultry
55
Espresso-Marinated Quail
PREP: 8 minutes • MARINATE: 3 HOURS • Grill: 15-18 minutes • Makes: 2 Servings
4
quail, split and cleaned
1
tablespoon fresh rosemary, minced
4
tablespoons brewed espresso
1
tablespoon fresh thyme, minced
½
cup olive oil
1
fresh oregano, minced
¼
cup sherry vinegar
½
teaspoon salt
2
teaspoons honey
¼
4
–
1. In a small bowl, mix together brewed espresso, olive oil, sherry vinegar, honey, minced
garlic, rosemary, oregano, thyme, salt and black pepper.
2. Place the split quail in a shallow, flat casserole dish. Pour marinade over quail, cover
and marinate for 3 hours in the refrigerator.
3. Remove quail from marinade, let come to room temperature. Place quail on the Grill
Basket and lightly salt and pepper both sides. Preheat your Ronco Ready Grill and grill
for 15-18 minutes.
4. When done, let quail rest 5 minutes, then serve.
This dish is great as an appetizer for four or
dinner for two. You will be amazed at how
tender and juicy these quail are! Serve on
top of Balsamic Grilled Carrots (page 165).
Marinate your quail for 3 hours in espresso,
herb mixture. Let come to room temperature.
Place the marinated quail on the Grill Basket
so that they do not overlap.
Close the Grill Basket and slide the basket
into your preheated Ready Grill.
Tequila Lime Fish Tacos
58
Seafood
Seafood
59
Pesto-Crusted Salmon
4
salmon fillets, 6 oz., ½-inch thick, tall cut
1
cup Parmesan seasoned bread crumbs
½
cup basil pesto
1
large lemon
1. Check salmon and remove any large bones. Or, have your fishmonger remove the
bones when purchased.
2. Lay salmon fillets on the Ready Grill Basket. Brush one side with pesto to coat.
3. Spoon or sprinkle bread crumbs on each piece of fish and press to make a crust.
4. Close Grill Basket and gently flip basket over. Open the basket and repeat steps 2 and
3 on second side of salmon.
5. Slice lemon into ¼-inch slices and lay them in empty spaces on Grill Basket between
the salmon.
6. Preheat your Ronco Ready Grill and grill salmon and lemon slices for 12-16 minutes.
7. Serve salmon with grilled lemon slices on top.
Leave the skin on! This helps keep your fish
together when removing it from the Ready
Grill. Salmon is done when it looks opaque
and easily flakes when poked with a fork.
Have your salmon, with the skin on, ready
to go. Remove large bones before grilling.
Brush each piece of salmon with a thick,
even coat of basil pesto.
Then coat with the Parmesan bread crumbs
to create a nice, thick crust.
60
Seafood
Grilled Tilapia Fillets
with Tomato & Herb Tapenade
PREP: 5 minutes • Grill: 5 minutes / 12-14 minutes • Makes: 4 Servings
4
tilapia fillets (4-6 oz.)
1
tablespoon fresh parsley
1½
cups cherry tomatoes, mixed colors
2
tablespoons fresh lemon juice
3
cloves garlic, pressed
1
pinch red pepper flakes
½
cup olive oil
—
1
tablespoon fresh oregano
1. Place tomatoes in Grill Basket. Preheat your Ronco Ready Grill and grill for 5 minutes
or until some of the tomatoes start to burst.
2. Mix together the pressed garlic, olive oil, oregano, parsley, lemon juice, red pepper
flakes, salt and pepper. Add hot tomatoes and stir with a fork, mashing some of the
tomatoes to add flavor to the sauce. Set aside.
3. Season tilapia fillets with olive oil, salt and pepper. Place in the Grill Basket and grill for
12-14 minutes, until white and flaky.
4. Remove tilapia and serve with the sauce spooned over each fillet.
This Tomato & Herb Tapenade is great
for summer when cherry tomatoes are in
season. Serve on a bed of rice or couscous
and pair with a glass of Chardonnay.
Start by grilling cherry tomatoes for 5
minutes or until they begin to burst.
Mash grilled tomatoes with garlic, olive oil, oregano,
parsley, lemon juice, red pepper, salt and pepper.
Season tilapia fillets with olive oil, salt and
pepper and grill until white and flaky.
Seafood
61
62
Seafood
Seafood
63
Tequila Lime Fish Tacos
PREP: 8 minutes • Marinate: ½-3 hours • Grill: 10-12 minutes • Makes: 4 Servings
1
lb. fresh mahi-mahi, 1-inch thick,
skin removed
1
tablespoon lemon pepper
1
½
cup lime juice
4
tortillas, flour or corn
½
cup tequila
1
cup coleslaw, prepared
½
cup olive oil
2
avocados, sliced
½
teaspoon agave syrup (or honey)
2
tablespoons cilantro, chopped
½
teaspoon coarse salt
1
lime, wedged
1
clove garlic, chopped
1
jalapeño, sliced (optional)
1
tablespoon jalapeño, minced
1. Prepare marinade and combine lime juice, tequila, olive oil, agave syrup, salt, garlic and
jalapeño (optional).
2. Place mahi-mahi in a glass container. Pour marinade over the mahi-mahi, cover and
marinate for at least 30 minutes (up to 3 hours) in the refrigerator.
3. Remove mahi-mahi from marinade and season both sides of the fish with lemon
pepper, chili powder and fresh jalapeño slices (optional).
4. Place mahi-mahi on the Grill Basket. Preheat your Ronco Ready Grill and grill mahimahi for 10-12 minutes.
5. When done, flake fish with a fork in a bowl. Assemble tacos by evenly distributing
mahi-mahi in 4 tortillas. Add coleslaw, sliced avocado, and fresh cilantro and serve
with lime wedges.
Buying fish can be a seasonal endeavor.
If you can't find mahi-mahi, you can use
tilapia, grouper, cod or any other white flaky
fish that may be in season.
Marinate your fish in the Tequila Lime
marinade for up to 3 hours.
Place fish on Grill Basket and season with
lemon pepper, chili powder and jalapeños.
Flake fish with a fork and fill your tortillas.
Add coleslaw, avocado and cilantro.
64
Seafood
Pistachio-Crusted Grouper
4
2
1-inch thick pieces of fresh gulf
grouper (6 oz.)
½
—
cups pistachios, ground
1. In a food processor, grind pistachios until they form a crumb-like consistency. Place
pistachios in a large bowl or plate.
2. Place flour in a separate bowl or plate. Add salt and pepper to taste. Lightly dust the
grouper with flour mixture.
3. Place the grouper in the ground pistachios and press fish firmly into pistachios to
completely crust the fish.
4. Place grouper on the Grill Basket. Preheat your Ronco Ready Grill and grill grouper for
14-16 minutes.
This simple pistachio crust would be equally
delicious on chicken breast or chicken
tenders. Pistachios are also one of the
healthier nuts available.
After processing the pistachios, lightly dust or
coat the grouper in flour, salt and pepper.
Then coat the flour-dusted fish in the ground
pistachios. Press firmly to make a nice crust.
Once evenly crusted, place the grouper on
the Grill Basket and grill in the Ready Grill.
Seafood
65
66
Seafood
Seafood
67
Whole Grilled Sea Bass
1
whole sea bass, 8 inches long,
cleaned and fins removed
1-2
sprigs fresh rosemary
1-2
sprigs fresh thyme
1
1-2
sprigs fresh oregano
2
1
lemon, sliced, ¼-inch
—
1. Have your fishmonger clean and de-fin the whole sea bass at the market.
2. Season both sides of the sea bass with olive oil, lemon juice, salt and pepper.
3. Stuff the belly of the sea bass with fresh rosemary, thyme and oregano. Then add
lemon slices.
4. Place whole sea bass into the Grill Basket with the stuffed side facing upwards.
5. Preheat your Ronco Ready Grill and grill for 15-20 minutes, depending on fish size.
The meat should be opaque white and flaky when done.
For a unique family-style meal, serve this
sea bass on a bed of dirty rice and steamed
vegetables. Or serve with our Grilled Lemon
Broccoli recipe (page 177).
Season both sides of your fish with olive oil,
lemon juice, salt and pepper.
Stuff the belly of the fish with your aromatic
herbs and lemon slices.
Place the fish on the Grill Basket at an angle,
if necessary, so that it fits in the basket.
68
Seafood
Panko Grouper Fingers
PREP: 10 minutes • Grill: 8-12 minutes • Makes: 4-6 Servings
9-10 oz. of fresh grouper
1
tablespoon cream or milk
½
1½
cups Panko bread crumbs
—
½
teaspoon paprika
2
eggs
—
tartar sauce (optional)
1. Slice the grouper into ¾-inch thick fish fingers.
egg and milk whisked together, the third with Panko bread crumbs and paprika.
3. One at a time, dredge the grouper fingers in the flour, egg, then Panko bread crumb
mixtures. Place on Ready Grill Basket without overlapping.
4. Preheat your Ronco Ready Grill and grill grouper fingers for 8-12 minutes. Serve with
tartar sauce for dipping.
This recipe is a healthy alternative to your
kids' favorite fish sticks. You can even sneak
a tablespoon of crushed sunflower seeds in
the Panko for a nutritious punch.
Slice the grouper fillets into ¾-inch thick
fish fingers.
Dredge the fish fingers in the flour mixture,
egg wash and seasoned Panko.
Place breaded fish fingers on the Grill
Basket and grill. Serve with tartar sauce.
Seafood
69
70
Seafood
Seafood
71
Grilled Lobster Tails
with Lemon Beurre Blanc
2
fresh cold water lobster tails
¾
cup heavy cream
1
large lemon
3
2
tablespoons shallots, chopped
tablespoons salted butter, room
temperature
¾
cup white cooking wine
1. Rinse lobster tails and place on the Grill Basket. Preheat your Ronco Ready Grill and
grill lobster tails for 7-8 minutes, depending on the size. Lobster is cooked when the
underside flesh appears white and opaque. The shell should become a deep orange.
2. Make Lemon Beurre Blanc sauce while lobster is cooking. In a small saucepan over
high heat, add shallots and juice of 1 lemon. Use a strainer to ensure you do get any
seeds in pan from the lemon. Throw the juiced lemon halves in pan (seeds removed).
3. Add white cooking wine and reduce over high heat until reduced to about ¼ cup of
liquid. Remove the lemon halves.
4. Add heavy cream and reduce until a ½ cup of liquid remains. Remove from heat
and using whisk add 1 tablespoon of butter at a time, stirring constantly with whisk to
incorporate.
5. When done, let lobster tails cool for a minute. Use cooking shears to remove meat
by cutting down the top of the lobster tail. Spread open shell with your hands and
remove the meat.
6. Plate lobster tails topped with Lemon Beurre Blanc sauce.
Lobster is a delicacy and often difficult to
get right. It is so easy with the Ready Grill.
Try this recipe with our delicious Wilted
Spinach recipe (page 186).
Rinse lobster tails and place on the Grill
Basket. Grill for 7-8 minutes.
While lobster is grilling, begin sauce with
lemon juice, shallots and lemon halves.
Add wine and reduce. Add heavy cream and
reduce. Slowly whisk in butter, stirring constantly.
72
Seafood
Blackened Shrimp Tacos
with Creamy Avocado Sauce
1
lb. fresh shrimp, peeled and deveined
(16/20)
1
cob of corn
2
cup blackened seasoning
1
avocado
¼
¼
cup Greek yogurt
6-8 flour or corn tortillas
1
bunch fresh cilantro, remove stems
½
cup queso fresco, crumbled
2
tablespoons fresh lime juice
1
Roma tomato, diced
1
pinch of salt
4
tablespoons white onion, chopped
2
cloves garlic
1
lime, cut into wedges
1. Make Creamy Avocado Sauce. In a food processor, put avocado, yogurt, cilantro, lime
juice, salt and garlic. Pulse until smooth and creamy.
2. With a sharp knife, remove corn from the cob and set aside to use as a topper.
3. Take the peeled and deveined shrimp and drizzle both sides with olive oil to lightly
moisten. Coat shrimp with blackened seasoning.
4. Place blackened shrimp on the Grill Basket. Preheat your Ronco Ready Grill and grill
shrimp for 8-10 minutes. Be careful to not overcook.
5. Assemble tacos by equally dividing shrimp between tortillas. Top with raw corn, queso
fresco, tomatoes, white onion, and Creamy Avocado Sauce. Serve with a lime wedge.
Medium to large shrimp work best for this
recipe. For cooking smaller shrimp you will
need the Mesh Basket accessory (page 16).
Available online at Ronco.com.
Use raw corn as a wonderfully sweet and
fresh topper to the shrimp tacos.
Place shrimp, coated with blackened seasoning,
on the Grill Basket so that none stick out.
Divide shrimp and load tortillas with corn,
queso fresco, tomatoes, onion and sauce.
Seafood
73
74
Seafood
Seafood
BBQ Shrimp
1
lb. medium shrimp, peeled and
deveined
1
teaspoon dried basil
1
1
¼
½
teaspoon dried rosemary
½
teaspoon dried thyme
/
½
4
¼
1
teaspoon paprika
1 3
cup butter
cloves garlic, finely chopped
cup dark beer, room temperature
tablespoon Worcestershire sauce
1. In a bowl, mix together basil, garlic powder, onion powder, cayenne pepper, rosemary,
thyme and paprika. Add peeled and deveined shrimp and toss to coat.
2. Place seasoned shrimp in the Grill Basket so they do not overlap. Preheat your Ronco
Ready Grill and grill shrimp for 6-8 minutes or until shrimp are fully pink.
3. While shrimp are cooking, in a large skillet over medium heat, melt butter. Add garlic
and cook about 1 minute. Add beer and Worcestershire sauce, then simmer for 2-3
minutes to slightly reduce.
4. Place grilled shrimp in a serving bowl. Pour sauce over the shrimp and serve with
bread for dipping.
NOTE: The warm sauce will continue to cook the shrimp a bit. Do not overcook shrimp.
This dish makes a great appetizer while
entertaining friends and family. The sauce in
this appetizer is amazing. Serve with bread
and sop up the deliciousness.
Combine herbs and spices in a bowl and toss
until shrimp is evenly coated.
Place spiced shrimp on the Grill Basket so
that the shrimp does not overlap.
Melt butter and add garlic, beer and
Worcestershire to make the sauce.
75
76
Seafood
Bacon-Wrapped Scallops
with Key Lime Honey Sauce
PREP: 10 minutes • Grill: 20-25 minutes • Makes: 4 SERVINGS
4
fresh sea scallops, extra large (U10)
1
tablespoon honey
4
slices of bacon
2
/
2
cup clam juice
8
Belgium endive leaves
1 3
tablespoons Key Lime juice
1. Wrap scallops in bacon by wrapping all the way around width-wise, then changing
direction of bacon to wrap height-wise. The goal is to box in or cover the entire scallop
in a single layer of bacon (do not double-wrap).
2. Place on the Grill Basket so that the edge of the bacon is tucked in and not sticking out
of the basket. Preheat your Ronco Ready Grill and grill for 15 minutes or until bacon is
brown and moderately crispy.
3. While grilling the scallops, in a small saucepan, reduce clam juice to about 1 tablespoon
of liquid over high heat. Be careful not to burn all of the liquid off. Add Key Lime juice
to the clam juice reduction and continue to reduce the mixture to about half. Stir in
honey and let cook until it starts to boil. Remove from heat immediately and whisk in
the butter until melted.
4. Plate each scallop on 2 Belgium endive leaves and drizzle each serving with equal
parts of the Key Lime Honey Sauce.
This recipe makes an easy and impressive
appetizer when you are entertaining. You
could also serve with your favorite steak for a
unique surf & turf experience.
Carefully wrap scallop with bacon, creating
a box to cover entirely.
Place on the Grill Basket so that the edge of
the bacon is tucked in and not sticking out.
To make Key Lime Honey sauce, reduce
clam juice, then add lime juice and honey.
Seafood
77
Grilled Ribeye with Garlic Compound Butter
80
81
Flat Iron Steak
with Chimichurri Sauce
2
lbs. flat iron steak, 1-inch thick
4
teaspoons smoked paprika (divided)
1/
cups olive oil (divided)
½
6
garlic cloves (divided)
1
cup fresh cilantro
1
medium onion, thinly sliced
1
cup fresh parsley
1
tablespoon thyme
2
tablespoons red onion, chopped
1
tablespoon oregano
2
¼
cup sherry vinegar
½
teaspoon salt
4
teaspoons black pepper (divided)
¼
cup red wine vinegar
1 8
1. In a large zipper bag, combine ½ cup olive oil, 2 crushed garlic cloves, onion, thyme,
oregano, sherry vinegar and 3 teaspoons black pepper. Seal bag and shake to
thoroughly mix marinade. Place steak in bag, removing any excess air, and seal.
Marinate in refrigerator for 2-24 hours.
2. Remove steak from marinade and bring to room temperature (30 min). In a small
bowl, combine 1/8 cup olive oil, 3 teaspoons smoked paprika and garlic powder to
make a rub. Generously rub on both sides of flat iron steak and place on Grill Basket.
3. Preheat your Ronco Ready Grill and grill the rubbed steak 15 minutes for medium rare,
20 minutes for well done.
4. To prepare Chimichurri sauce, use a food processor to puree cilantro, parsley, 4 garlic
cloves and red onion until smooth. Next, add 1 teaspoon smoked paprika, lemon juice,
salt, 1 teaspoon black pepper, ½ cup olive oil and red wine vinegar. Pulse to blend all
ingredients into a thick, smooth sauce.
5. When the steak is done, remove and let rest for 10 minutes. Slice steak into ½-inch
slices and serve topped with Chimichurri sauce.
Chimichurri sauce will keep in a sealed
container in the refrigerator for up to 7 days.
Use extra sauce for marinade, seafood sauce
or stir into ranch dressing for a fresh dip.
After steak is marinated, bring it to room
temperature and generously apply rub.
While steak is grilling, prepare the fresh
Chimichurri sauce in a food processor.
When the steak is done, let it rest for 10
minutes. Slice and serve with sauce.
82
Grilled Flat Iron Steak
with Brandied Dijon Cream Sauce
2
lbs. flat iron steak, 1-inch thick
5
tablespoons Dijon mustard (divided)
½
cup olive oil
—
4
garlic cloves (divided)
2
shallots, chopped
1
tablespoon thyme
1
teaspoon butter
1
tablespoon oregano
¾
cup dry brandy
¼
cup red wine vinegar
1
tablespoon veal and beef demi-glace
1
tablespoon black pepper
1 8
/
cup heavy cream
1. In a large zipper bag, combine olive oil, 2 crushed garlic cloves, thyme, oregano,
vinegar, black pepper and 1 tablespoon Dijon mustard. Seal bag and shake to
thoroughly mix marinade. Place steak in bag, removing any excess air, and seal.
Marinate in refrigerator for 2-24 hours.
2. Remove steak from marinade and bring to room temperature (30 min). Rub steak on
each side with 2 tablespoons Dijon mustard, then salt and pepper to taste.
3. Place steak on the Grill Basket. Preheat your Ronco Ready Grill and grill steak 15
minutes for medium rare, 20 minutes for well done.
4. To prepare Brandied Dijon Cream Sauce, in a saucepan, sauté chopped shallots and 2
minced garlic cloves with butter over medium heat until translucent. Add brandy and stir
in veal and beef demi-glace and bring to a boil. Let reduce over medium-high heat by
half. Remove pan from heat and stir in 2 tablespoons Dijon mustard.
5. When the steak is done, remove and let rest for 10 minutes. Slice steak into ½-inch
slices and serve topped with Brandied Dijon Cream Sauce.
Flat Iron Steak is a relatively new cut of meat
now appearing in stores and restaurants. It
is from the top shoulder blade of the cow and
is easy to prepare, very tender and delicious.
After marinating steak, let it rest and season
with Dijon mustard, salt and pepper.
Prepare sauce by sautéing onions and garlic
then adding demi-glace and Dijon mustard.
When the steak is done, let it rest for 10
minutes. Slice and serve with sauce.
83
84
85
Grilled Beef Tenderloin
with Gorgonzola Sauce
4
center cut beef tenderloins (6-8 oz.)
½
cup brandy
2
tablespoons olive oil (divided)
½
cup heavy cream
—
1
cup Gorgonzola cheese, crumbled
1
shallot, chopped
1
tablespoon fresh parsley, chopped
1. Season tenderloins with 1 tablespoon olive oil, salt and pepper and place them on the
Grill Basket.
2. Preheat your Ronco Ready Grill and grill tenderloins 15 minutes for medium rare, 20
minutes for well done.
3. To make Gorgonzola Sauce, in a medium saucepan, sauté chopped shallot with 1
tablespoon olive oil until shallot begins to soften. Add brandy and cook over high
heat until brandy is reduced by half. Add heavy cream and reduce again by half. Take
pan off of heat and stir in Gorgonzola cheese and parsley. Stir sauce to incorporate
cheese.
4. When tenderloins are done, let rest for 10 minutes. Serve topped with the Gorgonzola
Sauce.
Beef tenderloin or "eye fillet" is cut from
the middle of the cow between the shoulder
blade and hip socket. This muscle does very
little work so it is the most tender part.
Season tenderloins with olive oil, salt and
pepper.
Place the tenderloins on the Grill Basket and
grill for 15 minutes for medium rare.
Make sauce by sautéing shallots and then
adding brandy, cream, parsley and Gorgonzola.
86
Grilled Beef Tenderloin
with Mushrooms & Polenta
4
center cut beef tenderloins (6-8 oz.)
1
tablespoon garlic, minced
1
box polenta mix
2
tablespoons butter
2
tablespoons pesto sauce
2
cups chopped mushrooms
1
¼
cup white cooking wine
—
1. Prepare polenta using box directions, about 1 cup of polenta to make 4 servings. While
polenta is cooking, stir in pesto and mix well. Place polenta in pan and refrigerate until
ready to use. Can be made up to 2 days ahead of time.
2. Season tenderloins with olive oil, salt and pepper and place them on the Grill Basket.
3. Preheat your Ronco Ready Grill and grill tenderloins 15 minutes for medium rare, 20
minutes for well done.
4. In a saucepan, sauté garlic with butter over medium heat. When garlic begins to look
translucent, add mushrooms and season with salt and pepper. Sauté mushrooms
until they begin to brown. Deglaze pan with white wine and reduce liquids until almost
gone. Set mushrooms aside to finish tenderloins.
5. About 5 minutes before tenderloins are done, remove polenta from fridge and use a
biscuit cutter to cut 4 rounds of polenta.
6. When done, remove tenderloins and let rest for at least 5 minutes. While resting, place
polenta rounds on the Grill Basket and grill for 5 minutes, until warm. Do not burn.
7. Serve tenderloins topped with polenta and mushrooms.
Polenta is a wonderful alternative to
potatoes, rice or couscous. It is simple to
prepare and grills well. Try it and we're sure
you'll be serving it with more than just steak.
Season the tenderloins with olive oil, salt and
pepper, then grill until desired doneness.
Use a biscuit cutter to cut rounds of your
premade and seasoned polenta.
Sauté mushrooms in garlic and butter. Oh!
And don't forget the wine!
87
88
89
Grilled Ribeye
with Garlic Compound Butter
2
8 oz. boneless ribeye steaks,
½-inch thick
½
teaspoon minced garlic
1
teaspoon salt
1
stick unsalted butter, room temp.
1
pinch cayenne pepper
¼
cup fresh parsley, finely chopped
¼
¼
cup chives, finely chopped
—
wax paper
2
tablespoons shallot, minced
—
2
1. Prepare the Garlic Compound Butter: Place butter, parsley, chives, shallot, lemon
juice, garlic, salt, cayenne pepper and black pepper in a mixing bowl. Blend together
all ingredients with a hand mixer until smooth.
2. Using a spatula, place butter on a 12-inch piece of waxed paper. Use the wax paper to
form butter into log shape. Put butter into freezer to harden for at least 30 minutes.
3. Season both sides of ribeye with salt and pepper and place on the Grill Basket.
Preheat your Ronco Ready Grill and grill 8-10 minutes for rare, 11-13 for medium, 14-16
for well done.
4. Remove and let ribeye rest for about 2 minutes. Serve with a pat of Garlic Compound
Butter on top.
This recipe will make more compound butter
than you need. Perfect! Store it the freezer
for up to one year and use on bread or other
recipes for a little extra pizazz.
Prepare compound butter and form into a loglike shape. Freeze for 30 minutes to harden.
Generously salt and pepper the ribeye steaks.
Place them in the Grill Basket.
Grill in the Ready Grill for 8-16 minutes
until desired doneness.
90
Duval's Steak
2
2
12-14 oz. New York strip steaks,
1½-inch thick
1
teaspoon coarse sea salt
1
tablespoon fresh cracked pepper
tablespoons garlic powder
1
1. Season New York strips evenly on both sides with garlic, sea salt, pepper and
Worcestershire sauce. Place steaks on the Grill Basket.
2. Preheat your Ronco Ready Grill and grill 15 minutes for rare, 16 for medium, 17-18 for
well done.
3. Remove steaks and let them rest for 5 minutes before serving.
When cooking meat, always let it come to
room temperature (about 30 minutes) before
grilling. This will help ensure your meat
remains tender and juicy.
Purchase two New York strip steaks that are
1½-inch thick and similar in size.
Season steaks with garlic, sea salt, pepper
and Worcestershire sauce.
Place on the Grill Basket and grill for 1518 minutes until desired doneness.
91
92
93
Pepper-Crusted Beef Tenderloin
with Red Wine Sauce
4
center cut beef tenderloins
½
cup red cooking wine
1
1
tablespoon balsamic vinegar
—
salt to taste
1
tablespoon Dijon mustard
½
cup ground black pepper
3
½
cup beef stock
—
Gorgonzola cheese crumbles (garnish)
1. Drizzle tenderloins with olive oil and salt each one to taste.
2. Place black pepper in a small bowl. Dip the salted and oiled tenderloins in the bowl to
crust with black pepper.
3. Place tenderloins on the Grill Basket. Preheat your Ronco Ready Grill and grill 15
minutes for medium rare, 20 minutes for well done.
4. In a saucepan, over high heat, add beef stock and red wine. Allow the mixture to
come to a boil. Turn heat down to medium-high heat. Reduce the sauce down to
about ½ cup of thickened sauce. Reduce heat to low heat and whisk in balsamic
vinegar and Dijon mustard. Allow to thicken over low heat for a minute or two. Turn off
the heat and whisk in butter.
5. When the tenderloins are done, let them rest for at least 5 minutes. Serve tenderloins
with red wine sauce and Gorgonzola cheese to garnish.
Center cut tenderloins are buttery and perfect
for an impressive, single serving cut of steak.
Set an elegant feast for 4-6 and cook them
all in the Ready Grill simultaneously!
Drizzle olive oil over the tenderloins and salt
each one to taste.
Using a bowl full of black pepper, dip each
tenderloin to form a pepper crust.
Reduce beef stock and red wine, then add
vinegar, Dijon mustard and butter.
94
Beer-Marinated Beef Fajitas
with Grilled Peppers & Onions
PREP: 15 minutes • marinate: 8-24 hours • Grill: 26-32 minutes • Makes: 4-6 Servings
2
lbs. strip steak
½
1
cup dark beer
½
½
cup olive oil
4
garlic cloves, chopped
1
tablespoon soy sauce
1
jalapeño, chopped (optional)
2
tablespoons lime juice
2-3 bell peppers, different colors
½
teaspoon salt
1
yellow onion, large
2
teaspoons black pepper
—
1
teaspoon cumin
4-6 tortillas
1
teaspoon dried oregano
—
1
favorite fajita toppings
1. Prepare marinade in large zipper bag by combining beer, olive oil, soy sauce, lime
juice, salt, black pepper, cumin, oregano, chili powder, garlic powder, onion powder,
chopped garlic and jalapeño (optional).
2. Place strip steak in the zipper bag, squeeze out extra air and seal tight. Marinate in
refrigerator for 8-24 hours. If your strip steak is long, cut it in two before marinating.
3. After marinating, pull the strip steak out of refrigerator and bring to room temperature.
Meanwhile, slice bell peppers in half and remove seeds, Slice onion in to ¼-inch rings
and place onion and bell peppers on the Grill Basket. Salt and pepper vegetables and
drizzle with a little olive oil.
4. Preheat your Ronco Ready Grill and grill vegetables for 12-15 minutes. When done,
remove and set aside.
5. Remove the strip steak from the marinade and
place on the Grill Basket. Drizzle with olive oil and
6. Slice bell peppers and strip steak into strips, toss
with onions and serve with tortillas. Top with your
favorite fajita toppers; avocados, pico de gallo,
cheese and sour cream.
Make your fajita marinade and marinate
strip steak for 8-24 hours.
While the fajita meat rests after cooking,
slice onions and bell peppers and grill.
Fresh fajitas are a classic Tex-Mex meal that
your family will love. These marinated fajitas
will be so tender and juicy that this might
end up being one of your "go-to" meals.
Slice up the meat into fajita strips and
combine with grilled peppers and onions.
95
96
97
Asian Pepper Steak Salad
PREP: 10 minutes • Grill: 15-18 minutes / 3 minutes • Makes: 4 servings
1
lb. flank steak
2
tablespoons black sesame seeds
¼
cup rice wine vinegar
1
¼
cup soy sauce
2
bell peppers, different colors
½
cup toasted sesame oil
1
white onion
½
cup canola oil
1
large tomato, quartered
2
tablespoons honey
2
cups iceberg lettuce, shredded
2
1
pkg coleslaw mix, undressed
2
tablespoons ginger, grated
1. To make salad dressing, combine rice wine vinegar, soy sauce, toasted sesame oil,
canola oil, honey, minced garlic, ginger, black sesame seeds, and black pepper.
2. Brush or spoon a couple of tablespoons of the prepared dressing on the flank steak.
Halve bell peppers and remove seeds. Slice onion in ¼-inch slices.
3. Place flank steak, peppers and onions on the Grill Basket. Preheat your Ronco Ready
Grill and grill for 15-18 minutes.
4. When done, remove flank steak and let rest 5 minutes. Meanwhile, cut the tomato in
half and grill for 3 minutes.
5. Slice flank steak and peppers into ¼-inch slices. When done, cut the grilled tomato
into wedges.
6. Prepare salad by mixing lettuce and coleslaw, top with sliced beef, peppers, onions
and tomatoes. Add dressing and serve.
Have leftovers or want to make this ahead of
time? Go ahead. This recipe is just as good
cold as it is warm. Work-day lunches will
never be the same again.
Prepare the salad dressing and spoon a
couple of tablespoons over the flank steak.
Once grilled, slice the steak and bell peppers
and place over lettuce and coleslaw.
Lastly, grill your tomato for only 3 minutes
and cut into wedges, topping the salad.
98
Curried Lamb Loin Chops
PREP: 8 minutes • marinate: 4-24 hours • Grill: 15-20 minutes • Makes: 3-4 servings
6-8 lamb loin chops
2
tablespoons red curry paste
1½
4
tablespoons mint jelly
cups plain Greek yogurt
1. Mix yogurt and curry in large mixing bowl or zipper bag.
2. Place lamb in yogurt mixture and marinate for at least 4 hours (up to 24 hours).
3. Remove loin chops from marinade and place on the Grill Basket, leaving a coating of
the yogurt mixture.
4. Preheat your Ronco Ready Grill and grill loin chops for 15-20 minutes.
5. When done, let lamb rest for 5 minutes and serve with a dollop of mint jelly.
Prepare this dish the day before and let it
marinate overnight. The yogurt helps keep
the lamb tender and when grilled creates a
delicious crust reminiscent of goat cheese.
After marinating your lamb in the yogurt
mixture, place on the Grill Basket.
With a nice thick coat of the yogurt intact,
grill the lamb chops for 15-20 minutes.
When done, the yogurt will create a nice
brown crust on the lamb chop.
99
100
101
Herb-Crusted Half Rack of Lamb
with Baby Potatoes
½
rack of lamb
1
2
tablespoons dried rosemary
—
1
tablespoon thyme
16
baby gold potatoes
2
tablespoons garlic, finely minced
2
1. Season rack of lamb with rosemary, thyme, minced garlic, onion powder, salt and
pepper.
2. In a mixing bowl, drizzle potatoes with olive oil. Add salt and pepper to taste.
3. Place lamb on Grill Basket with bones sticking up and out of the basket. Place
potatoes so that they nestle into curve of bone.
4. Preheat your Ronco Ready Grill and grill lamb and potatoes for 15-20 minutes,
depending on your desired level of doneness for lamb.
If you like your lamb on the rarer side, place
potatoes in microwave for 2-3 minutes
before placing in Ready Grill to ensure the
lamb and potatoes cook evenly.
Season the rack of lamb with rosemary,
thyme, garlic, onion powder, salt and pepper.
Drizzle olive oil over potatoes and then add
salt and pepper to taste.
Place the lamb rack on the Grill Basket
and nestle potatoes as shown below.
102
Lamb Lollipops
with Red Currant Jam & Cashews
PREP: 10 minutes • Grill: 8-12 minutes • Makes: 4 servings
1
rack lamb rib chops, frenched
1
cup red currant jam
—
½
cup cashew nuts, coarsely chopped
½
cup coarse grain mustard
1
bunch mint leaves, chopped
1. To french the lamb, you score and trim the fat off of the thin section of the rib chop,
exposing the bone and creating a "lollipop". If you are uncomfortable doing this, your
butcher will do it for you.
2. Salt and pepper both sides of rib chops and then brush both sides with coarse
mustard.
3. Place the chops on the Grill Basket so they are not overlapping. Preheat your Ronco
Ready Grill and grill rib chops for 8-12 minutes, depending on your desired level of
doneness.
4. Mix together red currant jam, cashews, and chopped mint.
5. When done, plate your lamb chops and top each piece with a dollop of Red Currant
Jam & Cashews.
This is a simple, yet elegant appetizer that is
great for entertaining. The "lollipop" makes
them fun and easy to eat amongst good
friends. Don't forget the white wine, though.
French the rib chops by trimming the fat,
exposing the rib bone and creating a "lollipop".
Spice the rib chops and place them on the
Grill Basket so that they don't overlap.
Mix the red currant jam with chopped
cashews and mint to garnish.
103
104
105
Maple-Glazed Pork Chops & Grilled Apples
PREP: 15 minutes • marinate: 30 minutes • Grill: 20-25 minutes • Makes: 4 servings
4
center cut pork chops, 1-inch thick
1
¾
cup maple syrup
1
3
tablespoons apple cider vinegar
large red cooking apple, Braeburn or
similar variety
1
3
tablespoons butter (divided)
1
—
1. Combine maple syrup, apple cider vinegar, Dijon mustard, soy sauce, and olive oil in a
mixing bowl. Whisk to mix ingredients thoroughly.
2. Place pork chops in shallow pan or bowl. Pour ¾ of the maple syrup mixture over
pork chops and marinate in refrigerator for 30 minutes. Set aside the rest of the maple
syrup sauce for serving.
3. Core, peel and slice apple, crosswise, into ¼-inch rings. Melt 1 tablespoon of butter
and brush both sides of the apple slices.
4. After marinating, place pork chops on the Grill Basket. Preheat your Ronco Ready Grill
and begin grilling for 8 minutes. Remove Grill Basket at 8 minutes and add buttered
apple slices to the Grill Basket. Continue to grill for 12 more minutes.
5. While pork chops and apples are cooking, melt 2 tablespoons butter in saucepan.
Pour reserved maple syrup mixture into pan. Let mixture come to boil. Lower heat to
medium-low and cook for 3 minutes to thicken and reduce.
6. Serve pork chops topped with apple slices and drizzled with maple syrup reduction
sauce. Add salt and pepper to taste.
What goes better together than pork and
apples? Pork, maple syrup and apples,
that's what! This classic combination grills
wonderfully in the Ronco Ready Grill.
Make marinade for pork chops and marinate
them, refrigerated, for 30 minutes.
After marinating, slice apples and brush with
melted butter.
Begin grilling pork chops for 8 minutes.
Remove and add apples. Grill for 12 minutes.
106
Goat Cheese & Cranberry Stuffed Pork Chops
2
center cut pork chops, bone-in
1
8
oz. goat cheese
1
½
cup dried cranberries
—
2
tablespoons walnuts, chopped
1. Combine goat cheese, cranberries, walnuts and parsley in bowl.
2. Make a cut in the side of the pork chops about 1-inch long, creating a deep pocket by
angling knife. Incision should be small, but pocket inside fairly large.
3. Drizzle olive oil over pork chops. Salt and pepper to taste.
4. Stuff each chop with goat cheese mixture (about 2 tablespoons).
5. Place chops on the Grill Basket with stuffed side facing upwards. Preheat your Ronco
Ready Grill and grill for 15-18 minutes.
If you are not a big fan of goat cheese you
can substitute feta or Gorgonzola cheese
in this recipe. The results will be equally
delicious.
Combine goat cheese, cranberries, walnuts
and parsley in a bowl and mix well.
Cut a slit in the side of the pork chops and
make a pocket. Fill with cheese mixture.
When stuffed, drizzle with olive oil and salt
and pepper to taste.
107
108
109
Country Pork Ribs
with Thai BBQ Sauce
PREP: 10 minutes • marinate: 2 hours • Grill: 12-16 minutes • Makes: 4 servings
1-1½ lbs. boneless country pork ribs
¼
cup sesame oil
3
tablespoons fish sauce
3
3
tablespoons ketchup
1
teaspoon ginger powder
¼
cup rice wine vinegar
2
tablespoons honey
1-2
tablespoons red pepper flakes
½
cup coconut milk
1. In a medium-sized bowl, make Thai BBQ Sauce, which is also your marinade.
Combine fish sauce, ketchup, rice wine vinegar, red pepper flakes, sesame oil, minced
garlic, ginger powder, honey and coconut milk.
2. Remove about ½ cup of sauce to serve with ribs. Refrigerate until ready to serve.
Place ribs in remainder of sauce, refrigerate and marinate at least 2 hours.
3. Remove ribs and place on the Grill Basket. Preheat your Ronco Ready Grill and grill
ribs for 12-16 minutes.
4. Remove and serve ribs with the Thai BBQ Sauce that was set aside.
Country-style ribs are a meaty variety of ribs
that you can eat with a knife and fork. We
can't promise, however, that you won't just
grab them and eat with your fingers.
Prepare the Thai BBQ Sauce and marinade.
Reserve ½ cup to serve with the ribs.
Use the remainder of the sauce to marinade
the ribs for at least 2 hours, refrigerated.
Once well marinated, place ribs on the
Grill Basket and grill for 12-16 minutes.
110
Carolina-Style Pork Ribs
PREP: 8 minutes • marinate: 2-4 hours • Grill: 12-15 minutes • Makes: 4 servings
1-1½ lbs. boneless country pork ribs
1
tablespoon hot sauce
2
cups cider vinegar
1
2
cups white vinegar
1
teaspoon salt
2
tablespoons brown sugar
1
cup molasses
1
tablespoon cayenne pepper
1
tablespoon dry mustard
1. Prepare marinade by combining cider vinegar, white vinegar, brown sugar, cayenne
pepper, hot sauce, black pepper, salt, molasses and dry mustard. Whisk to combine
all ingredients. Remove half of the sauce and use to marinate ribs for 2-4 hours,
refrigerated. Refrigerate other half of sauce until ready to cook.
2. Remove ribs from marinade and discard used marinade. Place ribs on the Grill Basket
so that they do not overlap. Preheat your Ronco Ready Grill and grill for 12-15 minutes.
3. While ribs are cooking, remove the other half of the marinade from the refrigerator.
Place in a saucepan and reduce over high heat on stove to make a nice thick sauce.
4. Serve ribs with sauce poured over them. For the full Carolina BBQ experience, serve
with pickles, onions, potato salad and white bread.
BBQ in the Carolinas is a bit different than
other regions. They tend to prefer a vinegar
and mustard based BBQ sauce that is tangy
and delicious.
Marinate the ribs and place them on the Grill
Basket. Discard the used marinade.
Without overlapping the ribs, grill for 12-15
minutes in the Ready Grill.
Use set-aside marinade to reduce and
make a sauce for the ribs.
111
112
113
Mini Meat Loaves
2
lbs. ground beef
½
teaspoon paprika
1
1
egg
2
tablespoons ketchup
½
teaspoon salt
1
½
1
teaspoon Italian seasoning
½
cup Italian bread crumbs
1
pinch rubbed sage
9
slices of bacon
1. In a large bowl, mix ground beef, dry mustard, ketchup, onion powder, Italian
seasonings, sage, paprika, egg, salt, pepper, and Italian bread crumbs.
2. Form 9 oval-shaped, mini meat loaves.
3. Wrap each mini loaf in a slice of bacon and place on the Grill Basket.
4. Preheat your Ronco Ready Grill and grill for 18-20 minutes or until bacon is thoroughly
cooked.
If you miss your mom's meat loaf, then these
tasty little bits are perfect for you. Wrapped
in bacon, they are juicy and full of flavor that
everyone will love.
Mix all of the bread crumbs and seasonings
thoroughly into the ground beef.
Form a handful of the meat into small, ovalshaped mini loaves and wrap with bacon.
Place the wrapped loaves on the Grill
Basket and grill for 18-20 minutes.
Salmon Burgers with Wasabi Aioli
116
Burgers & Brats
Burgers & Brats
117
Classic Patty Melts
20
oz. ground chuck
1
½
teaspoon salt
8
slices Jewish Rye bread
1
4
slices swiss cheese
1
4
slices cheddar cheese
2
medium yellow onions, sliced
1. Combine meat, salt, pepper and garlic in large mixing bowl.
2. Form into 4 patties to the approximate size of the bread. Then place patties on the
Grill Basket.
4. While patties are grilling, sauté onion slices in olive oil over medium heat until lightly
browned.
5. Assemble patty melts one sandwich at a time by layering 1 piece of rye bread with
cheddar, then cooked patty, onions, swiss cheese and then top with the second piece
of bread.
6. Place sandwiches on the Grill Basket. Depending on the size, you may have to grill 2
at a time. Close and hold the Grill Basket securely together and return to the Ready
Grill and grill for 3 minutes to melt cheese. For a crispier sandwich, brush outside of
bread with olive oil.
No need to visit a diner to enjoy this
American classic. Make these scrumptious
Patty Melts in the comfort of your own home
in just minutes.
Combine ground chuck and spices, then form
4 patties to match the size of your bread.
Sauté and caramelize onions in a sauté pan
until golden brown and translucent.
Build the patty melts and load them with
onions and cheese. Then grill to melt.
118
Burgers & Brats
Blue Cheese & Caramelized Onion Stuffed Burgers
1½
lbs. ground chuck
1
teaspoon Worcestershire sauce
2
medium yellow or white onions
1
1
1
2
tablespoons butter
1
1
2
tablespoons ketchup
½
teaspoon salt
4
tablespoons blue cheese crumbles
2
tablespoons sugar
4
onion rolls, halved
¼
cup plain bread crumbs
—
½
cup very hot water
mayonnaise, lettuce and tomato to
garnish
1. Begin by caramelizing onions. Remove onion skins and thinly slice onions. Separate
onion slices into individual pieces. Add olive oil and butter to a sauté pan. Heat over
medium-high heat to melt butter. Add sliced onions, black pepper, salt and sauté until
translucent (about 5 minutes). Stir in sugar and reduce heat to medium. Cook onions
over medium heat for 20 minutes or until a nice deep caramel brown color, stirring
occasionally. Be careful not to burn onions.
2. While onions are cooking, prepare the burgers. In a large mixing bowl, combine the
bread crumbs and hot water. Mix water and bread crumbs together to make paste.
Add Worcestershire, black pepper, onion powder, dry mustard and ketchup to paste.
Stir well to incorporate all ingredients.
3. With your hands, mix the seasoned paste into the ground chuck. Do not overwork
the meat. Press out 8 equal-sized patties, about ½-inch thick, onto cutting board or
wax paper. Make a small indentation in the middle of the burgers, but do not push a
hole in the patty. Pick 4 patties and fill the indentations each with 1 tablespoon of blue
cheese and 2 tablespoons of caramelized onions. Top the filled burgers with the other
4 patties. Pinch the sides together to seal the two patties together.
4. Place the 4 stuffed patties on the Grill Basket.
Preheat your Ronco Ready Grill and grill burgers
for 15-18 minutes.
5. When done, build your burger on a bun with
mayonnaise, lettuce and tomato to garnish.
Make a paste of bread crumbs and hot water
then add spices. Then work in the ground chuck.
These burgers are absolutely divine. If you
aren't a fan of blue cheese, substitute feta
or Gorgonzola crumbles. Serve with Sweet
Potato Fries with Spicy Aioli Sauce (page 185).
Make 8 patties and fill the middle of 4 with
blue cheese and caramelized onions.
Top with the other 4 patties and pinch
edges to make a seal all the way around.
Burgers & Brats
119
120
Burgers & Brats
Burgers & Brats
121
Beef & Cheddar Sliders
PREP: 8 minutes • Grill: 10-12 minutes • Makes: 2-4 servings
1½
lbs. ground chuck
1
1
teaspoon salt
1
1
tablespoon tomato paste
1
/
1
2
1
8-10
4
1 8
egg
mini Hawaiian rolls
slices of cheddar cheese, quartered
1. Place the ground chuck in a bowl and add onion powder, salt, black pepper, tomato
paste, dry mustard, Panko, egg, garlic and Worcestershire sauce. Use your hands to
mix thoroughly. Do not overwork the meat.
2. Use hands to form 8-10 small patties (about 3 oz. each).
3. Place patties on the Grill Basket. Preheat your Ronco Ready Grill and grill sliders for
10-12 minutes.
4. Using the mini Hawaiian rolls, layer the meat patties and cheese. Garnish with your
favorite condiments.
Sliders have become increasingly more
popular these days. Now you can make your
own and impress your friends on game day
or any summer holiday.
Place the ground chuck in a large bowl and
use your hands to incorporate all of the spices.
Form the seasoned meat into 8-10 patties
and place them on the Grill Basket.
to desired doneness.
122
Burgers & Brats
BBQ Bacon Bison Burgers
1
lb. ground bison
2
tablespoons ketchup
¼
2
tablespoons bacon bits
1
egg
4
hamburger buns
2
4
1
1
avocado, sliced
¼
cup white or yellow onion, chopped
½
cup BBQ sauce
1. In a mixing bowl, combine bison, Panko, egg, minced garlic, Worcestershire sauce,
onions, ketchup and bacon bits. Mix thoroughly with your hands. Do not overwork
the meat.
2. Form the spiced ground bison into 4 equal patties.
3. Place patties on the Grill Basket. Preheat your Ronco Ready Grill and grill bison patties
for 14-16 minutes.
4. Remove and immediately top burgers with a slice of cheddar cheese so it will melt.
Place the patties on hamburger buns and top with BBQ sauce and avocado slices.
The lower fat and calorie content of the bison
meat makes it perfectly okay to add bacon,
cheddar cheese and avocado! Load it up and
dig in.
In large mixing bowl, combine the bison meat
with spices and mix thoroughly.
With your hands, form 4 same-sized patties
and place on the Grill Basket.
When done, load the bison burgers up with
cheese, BBQ sauce and avocado.
Burgers & Brats
123
124
Burgers & Brats
Burgers & Brats
125
Lamb & Feta Burgers
1½
lbs. ground lamb
2
tablespoons green onions, finely chopped
¼
cup plain bread crumbs
4
sandwich thins or hamburger buns
3
tablespoons plain Greek yogurt
4
pieces of lettuce
1
teaspoon cumin
½
large tomato, sliced
¼
teaspoon coriander
¼
purple onion, sliced
¼
teaspoon salt
—
Greek yogurt to garnish (optional)
½
cup feta cheese crumbles
1. Combine ground lamb, bread crumbs and Greek yogurt in large mixing bowl. Stir in
cumin, coriander and salt.
2. With hands, completely mix all ingredients together. Do not overwork the meat. Next,
stir in feta and chopped green onions.
3. With your hands, form 4 same-sized patties and place them on the Grill Basket.
4. Preheat your Ronco Ready Grill and grill lamb burgers for 14-18 minutes, until desired
doneness.
5. Serve on a sandwich thin or bun, top with lettuce, tomato, onion slices and Greek
yogurt to garnish.
Tired of the same old beef burger? Ground
lamb makes delicious burgers. Buying quality
lamb is important for good flavor. Organic,
grass-fed lamb is best and better for you!
Combine lamb with the yogurt, bread crumbs
and spices. Then mix in feta and green onions.
With your hands, make 4 same-sized patties
and place them on the Grill Basket.
until desired doneness.
126
Burgers & Brats
Salmon Burgers
with Wasabi Aioli
1½
lbs. fresh salmon, without skin
1½
1
2
teaspoons fresh dill, chopped
2
tablespoons mayonnaise
½
cup mayonnaise
4
cloves garlic, minced (divided)
2
teaspoons wasabi paste
½
cup white onion, finely chopped
1
teaspoon ginger, minced
1
egg
1
teaspoon soy sauce
1
6
hamburger buns
1
pinch cayenne pepper
6
tomato slices
1
teaspoon anchovy paste
6
red onion slices
1. Chop salmon into small pea-sized pieces and put in a large mixing bowl. Add Dijon
mustard, mayonnaise, 2 cloves of minced garlic, chopped onion, egg, Panko bread
crumbs, cayenne pepper, anchovy paste, lemon juice and chopped dill. Mix all
ingredients together.
2. With your hands, form 6 same-sized patties. Place on wax paper or in a bowl. Cover
and refrigerate patties for 30 minutes to firm up.
3. When firm, remove patties and place on the Grill Basket. Preheat your Ronco Ready
Grill and grill salmon patties for 12-14 minutes.
4. While salmon patties are grilling, make Wasabi Aioli by combining mayonnaise, wasabi
paste, 2 minced garlic cloves, minced ginger and soy sauce. Mix well.
5. Serve salmon burgers on buns with tomato and
red onion slices. Garnish with Wasabi Aioli.
Nothing beats fresh ingredients. However,
if fresh salmon isn't in season or is a bit too
pricey, you can substitute canned salmon for
this recipe.
Chop fresh salmon up and mix with the
Panko bread crumbs and other spices.
Form 6 patties and refrigerate so they can
firm up before grilling.
While salmon patties are cooking, make
the Wasabi Aioli.
Burgers & Brats
127
128
Burgers & Brats
Burgers & Brats
129
Portabella Mushroom Burgers
with Pesto Aioli
4
portabella mushroom caps, 4-inch
diameter
2
tablespoons basil pesto
4
hamburger buns
1
4
slices swiss cheese
1
4
pieces of lettuce
1
tablespoon Montreal steak seasoning
¼
¼
cup mayonnaise
4
tomato slices
1. Clean portabella mushrooms by pulling off stem and removing gills with a spoon.
2. Evenly distribute Worcestershire sauce, olive oil and Montreal steak seasoning on all 4
mushroom caps.
3. Place mushrooms on the Grill Basket so that they don't overlap. Preheat your Ronco
Ready Grill and grill for 7-8 minutes, until tender.
4. While mushrooms are grilling, mix together mayonnaise and pesto to make Pesto Aioli.
5. When mushrooms are done, remove them from the Grill Basket.
6. Place portabella mushrooms on the buns and top with swiss cheese, lettuce,
tomatoes and onions. Garnish with Pesto Aioli.
Like your buns toasty? Go ahead and place
bread or hamburger buns in the Ronco Ready
Grill. Just remember to set the timer for 2-3
minutes only, so that they don't burn.
Clean your mushrooms by pulling off the stem
and removing the gills with a spoon.
Place seasoned mushrooms on the Grill
Basket. They will shrink up as they cook.
While the mushrooms are grilling, make the
Pesto Aioli sauce to spread on the buns.
130
Burgers & Brats
Spicy Italian Sausage Subs
4
spicy Italian sausages, raw
—
1
red bell pepper
½
tablespoon red pepper flakes
½
½
green bell pepper
½
cup marinara sauce
white onion, ¼-inch slices
4
sausage buns
1
4
slices provolone cheese
1. Cut bell peppers in quarters and remove the seeds. Slice onions into ¼-inch slices.
2. Place the raw sausages along with onions and pepper on the Grill Basket. Drizzle
onions and peppers with olive oil. Salt and pepper to taste.
3. Preheat your Ronco Ready Grill and grill sausages, onions and peppers for 12-14
minutes.
4. While sausages are grilling, add red pepper flakes to marinara sauce and warm in
microwave or on stove top.
5. When done, slice bell peppers. Place sausage on the bun with a slice of provolone
cheese, marinara sauce, peppers and onions.
If the sausages seem too big for the buns,
hollow out a little hole or pocket for them to
fit in. That will make the sandwich easier to
hold and maybe a little less messy.
Cut up the pepper and onions, drizzle with
olive oil, then salt and pepper to taste.
Load the sausages, peppers and onions all on
the Grill Basket. Your veggies can overlap.
When done grilling, place the sausage on
the bun with cheese and spicy marinara.
Burgers & Brats
131
132
Burgers & Brats
Burgers & Brats
133
Sweet Italian Sausage & Sweet Pepper Kabobs
4
sweet Italian sausages, raw
—
12
mini sweet Italian peppers
•
1
•
1. Slice each sausage link, crosswise, into 4 equal pieces.
2. Leaving the mini peppers whole, drizzle with olive oil. Salt and pepper to taste.
3. Place sausage on Kabob Rods, alternating with whole peppers. Alternate the colors
of the pepper for a prettier presentation.
4. Place the Kabob Rods on the Mesh Basket so that the handles are sticking up, out of
the basket.
5. Preheat your Ronco Ready Grill. When you place the Mesh Basket in the Ready Grill,
the Kabob Rod handles will be sticking out. Do not touch as they get extremely hot!
6. Grill the sausage and pepper kabobs for 12-14 minutes.
For a great presentation for guests, leave
these tasty appetizers on the kabob. Or make
an entrée out of them and serve on a bed of
rice or pasta with marinara sauce.
Use our Ready Grill Kabob Rods for this
recipe, available on Ronco.com.
Cut sausages into fourths and alternate with
whole mini sweet peppers.
Place Kabob Rods sticking out of the Grill
Basket so they are vertical when grilling.
134
Burgers & Brats
German Bratwurst & Sauerkraut
4
German bratwurst, raw
1
1
large piece aluminum foil
1
teaspoon dill weed
1
cup sauerkraut, drained
4
hot dog buns
¼
cup chopped ham
—
mustard to garnish
1
teaspoon fennel seeds
1. On a large piece of aluminum foil, place drained sauerkraut and ham. Season with
fennel seeds, onion powder and dill weed. Fold each side of aluminum foil over several
times to form a pouch.
2. Place aluminum packet and bratwursts on the Grill Basket. Preheat your Ronco Ready
Grill and grill for 12-14 minutes.
3. Remove the sauerkraut from the packet. Serve bratwursts with the sauerkraut and
mustard.
The name "Bratwurst" refers to a sausage
made from pork that typically is grilled or fried
in a pan. It is a favorite in Germany, with each
region having its own specialty.
On a large piece of foil, place sauerkraut,
chopped ham, fennel seeds, onion and dill.
Fold each side of the foil over several times to
create a sealed pouch.
Place brats and sauerkraut packet, side by
side, on the Grill Basket.
Burgers & Brats
135
Chicken Artichoke Pesto Pita Pizza
138
Pizzas & Sandwiches
Pizzas & Sandwiches
139
Pepperoni Pita Pizza
2
6-inch pitas, pre-sliced
8
oz. fresh mozzarella cheese, sliced
2-3 tablespoons marinara sauce
4-6 fresh basil leaves, chopped
20
¼
pepperoni slices
cup purple onion, finely sliced
1. Prep and lay out all ingredients so that you can quickly build pizzas.
2. Take each half of the pita bread and open them up to form a pocket. Fill each with
marinara sauce, pepperoni slices, fresh mozzarella slices, chopped basil and purple
onion slices.
3. Place pizza halves on the Grill Basket so that the open-face is pointing up and the
cheese won't melt and run out.
4. Preheat your Ronco Ready Grill and grill 3-4 minutes, until cheese melts. Do not
overcook and burn pita bread.
If you have difficulty finding fresh mozzarella,
you can easily substitute shredded
mozzarella or provolone cheese, which is
readily available in most supermarkets.
Prep all of your ingredients so that you can
quickly build your pita pizzas.
Load your pita halves up with marinara,
cheese, pepperoni, basil and onion.
Load on the Grill Basket with the openface pointing up. Grill 3-4 minutes.
140
Pizzas & Sandwiches
Chicken Artichoke Pesto Pita Pizza
6
oz. cooked chicken, shredded
4
oz. fresh mozzarella cheese
2
2
oz. feta cheese, crumbled
2
tablespoons pesto sauce
¼
cup purple onion, thinly sliced
4
pieces artichoke quarters, chopped
1. Prep and lay out all ingredients so that you can quickly build pizzas.
2. Take each half of the pita bread and open them up to form a pocket. Fill each with
pesto sauce, shredded chicken, artichoke, mozzarella cheese, feta cheese and purple
onion.
3. Place pizza halves on the Grill Basket so that the open-face is pointing up and the
cheese won't melt and run out.
4. Preheat your Ronco Ready Grill and grill 3-4 minutes, until cheese melts. Do not
overcook and burn pita bread.
This pizza is packed full of artichoke and
pesto-flavored goodness. So much so, that
it might be considered an adults-only pizza.
But that's okay. Adults need pizza too, right?
Prep all of your ingredients so that you can
build your pita pizzas. Start by adding pesto.
Finish loading with chicken, artichoke, feta
cheese, mozzarella and purple onion.
Load on the Grill Basket with the openface pointing up. Grill 3-4 minutes.
Pizzas & Sandwiches
141
142
Pizzas & Sandwiches
Pizzas & Sandwiches
143
Roast Beef & Brie Croissants
with Horseradish Mayonnaise
8
slices of roast beef
2
tablespoons horseradish
4
croissants
8
oz. Brie cheese
½
cup mayonnaise
4
tomato slices, halved
1. Slice the croissants in half, lengthwise, making sure not to cut all the way through. The
back should be "hinged" so the sandwiches stay together and cheese won't run out.
2. Mix together mayonnaise and horseradish. Spread the Horseradish Mayonnaise on
the insides of all 4 croissants. Set the remaining Horseradish Mayonnaise aside for
dipping.
3. Cut the Brie into 4 pieces. Place a piece of Brie in the middle of one slice of roast beef.
Fold the roast beef to wrap the cheese. Take a second piece of roast beef and wrap
again.
4. Place the cheese-filled roast beef on croissant and top with a tomato slice. Close the
croissant and press together. Repeat for remaining croissants.
5. Place the sandwiches on the Grill Basket so that the hinged side of the croissant is
down. Preheat your Ronco Ready Grill and grill for 3-4 minutes, until cheese is melted.
6. Serve with Horseradish Mayonnaise for dipping.
These croissant sandwiches are full of rich
ingredients that make this recipe out of this
world. Make extras and send with your kids
for lunch the next day.
Place a piece of Brie on a slice of roast beef
and fold. Wrap with a 2nd piece of roast beef.
Load the croissant with cheese-filled roast
beef and top with tomato slices.
Load sandwiches on Grill Basket so that
the hinged side is down. Grill 3-4 minutes.
144
Pizzas & Sandwiches
Black & Blue Steak Sandwiches
with Garlic Mayonnaise
1
lb. precooked steak, thinly sliced
1
teaspoon fresh parsley, chopped
4
ciabatta rolls, square
1
cup blue cheese crumbles
½
cup mayonnaise
½
purple onion, thinly sliced
1
clove garlic, minced
1. Prep and lay out all ingredients so that you can quickly make sandwiches.
2. Slice the ciabatta rolls in half, lengthwise, making sure not to cut all the way through.
The back should be "hinged" so the sandwiches stay together. If bread is really thick,
remove excess bread inside to make a pocket for filling.
3. In a small bowl, make Garlic Mayonnaise by combining mayonnaise, chopped garlic,
and parsley.
4. Spread Garlic Mayonnaise on each roll, add sliced steak, blue cheese crumbles and
sliced onion.
5. Place the sandwiches on the Grill Basket so that the hinged side of the sandwich is
down. Preheat your Ronco Ready Grill and grill for 3-5 minutes, until cheese is melted.
Have any leftover steak after an evening
meal? Great! Save that steak and use it to
make these incredible sandwiches. A great
quick lunch idea when you're in a pinch.
Slice up your precooked steak and then thinly
slice your red onion.
Slice ciabatta rolls open, creating a hinge.
Load with steak, onions and blue cheese.
Load sandwiches on Grill Basket so that
the hinged side is down. Grill 3-5 minutes.
Pizzas & Sandwiches
145
146
Pizzas & Sandwiches
Pizzas & Sandwiches
147
Greek Chicken Meatball Gyros
with Tzatziki Sauce
1
½
2
½
½
½
¼
¼
lb. ground chicken
teaspoon allspice
teaspoon cardamom
teaspoon cumin
teaspoon cinnamon
teaspoon coriander
½
2
2
1
—
4
8
4
cucumbers (divided)
cloves garlic, whole
tablespoon dry dill
slices Roma tomato
slices purple onion
2
tablespoons lemon juice (divided)
¼
½
•
1/
cups plain Greek yogurt (divided)
•
½
teaspoon salt
1 8
1. In a mixing bowl, combine chicken, Panko bread crumbs, garlic, allspice, cardamom,
cumin, cinnamon, coriander, 1 tablespoon lemon juice, onion powder, 1/8 cup Greek
yogurt, salt and pepper.
2. Using your hands, mix well and form 16 meatballs. Place 4 meatballs on each Kabob
Rod and place so the kabob handles stick up out of the Mesh Basket.
4. Make Tzatziki in a blender or food processor. Combine 1 cucumber (peeled and
seeded), garlic cloves, 1 tablespoon lemon juice, 1 cup Greek yogurt, dry dill, salt and
pepper to taste. Pulse until blended and cucumber is in fine chunks.
5. When done, slide 4 meatballs on each pita bread. Slice cucumber, tomatoes and
onions. Top each pita bread with vegetable slices. Add Tzatziki sauce and feta
cheese.
Combine ground chicken, lemon juice, yogurt
and spices to form 16 little meatballs.
Once formed, load four meatballs onto each
Kabob Rod and grill.
Make Tzatziki Sauce by pulsing cucumber,
garlic, lemon juice, yogurt, dill, salt and pepper.
148
Pizzas & Sandwiches
Grilled Cheese & Sausage Sandwiches
4
precooked sausages, 4-5 inches
8
slices of cheddar cheese
8
slices of bread
2
1. Slice sausages in half, lengthwise.
2. Lay out 4 slices of bread. Top with a slice of cheddar cheese. Add 2 pieces of the
sliced sausage to each piece of bread. Top with another slice of cheddar cheese and
another piece of bread.
3. Brush both sides of the sandwich with melted butter and place sandwiches on the Grill
Basket.
4. Preheat your Ronco Ready Grill and grill sandwiches for 3-4 minutes to warm
sausages and melt cheese.
This is a simple snack or lunch for the kids
when you are pressed for time. Omit the
sausages and add a different kind of cheese
for the classic grilled cheese sandwich.
Build sandwiches with cheese slices and
sliced sausages in the middle.
Brush sandwiches on both sides with the
melted butter.
Load sandwiches on the Grill Basket and
grill for 3-4 minutes until cheese melts.
Pizzas & Sandwiches
149
Grilled Herbed Asparagus
152
Veggies
Veggies
153
Sweet & Sour Yellow Squash
2
yellow squash, halved
1
tablespoon butter, melted
1
small onion, sliced
1
tablespoon honey
—
½
cup salted almonds, chopped
2
tablespoons red wine vinegar
3
oz. goat cheese, crumbled
2
tablespoons maple syrup
1. Chop yellow squash in half, lengthwise, and trim the stem off. Slice onion into ¼-inch
slices. Season with salt and pepper.
2. Place squash and onions on the Grill Basket. It is alright if they overlap. Preheat your
Ronco Ready Grill and grill squash and onions for 12-15 minutes, until they begin to
brown.
3. Remove and let vegetables cool slightly. Dice up squash and onion.
4. Place squash and onions in a serving bowl and add red wine vinegar, maple syrup,
butter and honey. Toss to evenly coat.
5. Top with chopped almonds and goat cheese. Serve warm.
The delicate flavor, soft shell and creamy
white flesh of summer squash is a perfect
addition to any summer meal. It's also packed
with key antioxidants that protect your eyes!
Halve the squash. Then cut onion into
¼-inch slices. Place on the Grill Basket.
When done, chop up the squash and onions
and put them in a serving bowl.
Add your sweet and sour mixture, then top
with chopped almonds and goat cheese.
154
Veggies
Bacon-Wrapped, Cream Cheese-Stuffed Jalapeños
4
jalapeños, of similar size
2
tablespoons Italian bread crumbs
6
oz. cream cheese, room temperature
1
tablespoon Marsala wine
1
4
slices bacon, thick-cut
½
cup Parmesan cheese, grated
1. Slice jalapeños lengthwise on one side only to create pocket. Using a paring knife,
remove seeds and inner membranes. Rinse with cool water to remove any excess
seeds. Dry and set aside.
2. In a mixing bowl, combine cream cheese, garlic, Parmesan cheese, Italian bread
crumbs, and Marsala wine. Mix with hand-held mixer until all ingredients are combined
to make filling.
3. Fill jalapeños with equal amounts of cream cheese mixture. Do not overfill. Squeeze
peppers closed to keep cream cheese inside.
4. Wrap each jalapeño with one slice of bacon, starting at the bottom of the jalapeño
working up to the top, barely overlapping bacon. Make sure bacon completely covers
jalapeños.
5. Place the wrapped jalapeños on the Grill Basket. Preheat your Ronco Ready Grill and
grill for 15-20 minutes. Let cool about 5 minutes and serve.
If you have sensitive skin, we recommend
you use gloves when handling and preparing
jalapeños. Wash hands in hot water
afterwards, removing any oils.
Stuff the jalapeños with equal amounts of the
cheese mixture.
Hold the stem of the jalapeño and carefully
wrap with 1 piece of bacon, barely overlapping.
Place on the Grill Basket with the bacon
ends tucked so they do not stick out.
Veggies
155
156
Veggies
Veggies
157
Grilled Mediterranean Vegetable Salad
with Tahini Dressing
1
medium eggplant
4
cloves garlic
1
zucchini
½
teaspoon cumin
2
portabella mushroom caps
¼
teaspoon salt
1
red bell pepper
½
teaspoon ground black pepper
1
yellow squash
½
cup low-fat plain greek yogurt
¼
cup olive oil
1
—
1
tablespoon oregano, chopped
¼
cup Tahini
2
heads romaine lettuce
¼
cup water
½
cup goat cheese, crumbled
2
tablespoons apple cider vinegar
½
cup walnuts, chopped
1
tablespoon lemon juice
1. Slice eggplant into ½-inch circles. Slice other vegetables lengthwise into ½-inch thick
slices. Lay vegetables on Grill Basket and drizzle with olive oil. Salt and pepper to taste.
2. Preheat your Ronco Ready Grill and grill vegetables for 12-15 minutes, until browned.
3. Make Tahini Dressing: Combine Tahini, water, vinegar, lemon juice, garlic, cumin, salt
and pepper in blender or food processer. Blend until ingredients are mixed thoroughly
and garlic is pureed. Pour dressing into bowl and whisk in yogurt and parsley.
4. Remove vegetables from grill and place in a salad bowl. Salt and pepper to taste,
sprinkle with chopped oregano and toss.
5. Arrange grilled vegetables over chopped romaine lettuce, drizzle with Tahini Dressing
and top with goat cheese crumbles and walnuts.
Make the Tahini Dressing the day before
so that spices are infused. Store the extra
Tahini Dressing in an air-tight mason jar in
the refrigerator for up to 10 days.
Slice your veggies and then pile them on the
Grill Basket. Drizzle with olive oil and spices.
Close the basket and load into your preheated
Ronco Ready Grill.
Once golden brown, slice up and serve
over romaine lettuce. Top with goat cheese.
158
Veggies
Grilled Herbed Asparagus
1
bunch asparagus
1
tablespoon dried rosemary
2
1
tablespoon dried oregano
1
tablespoon granulated garlic
1
teaspoon fresh lemon juice
1
tablespoon onion powder
—
1. Wash and prepare asparagus by trimming off fibrous bottoms.
2. Lay asparagus in a shallow, flat dish. Season with olive oil, garlic, onion powder,
rosemary, oregano, lemon juice, salt and pepper.
3. Distribute evenly on the Grill Basket so that no pieces are sticking through the basket.
4. Preheat your Ronco Ready Grill and grill asparagus for 10-12 minutes.
The green spears of asparagus are succulent
and tender and have been a delicacy
since ancient times. They are packed with
vitamins K, C and A, so dig in!
Place washed and trimmed asparagus in a
shallow dish. Season with olive oil and spices.
Place seasoned asparagus on the Grill
Basket. It is ok if they overlap.
Your asparagus will be done when it is
tender and starting to brown.
Veggies
159
160
Veggies
Veggies
161
Eggplant Dippers
1
medium eggplant
2
—
salt to taste
1
cup Italian bread crumbs
2
eggs
—
ranch dipping sauce, premade
1. Slice eggplant into ½-inch rounds and then slice each round into a half-moon shape.
2. Gather 4 paper towels. Place sliced eggplant on plate with 2 paper towels on the
bottom. Generously salt both sides of eggplant slices, cover with the remaining
paper towels and top with an additional plate to weigh down the eggplant. Leave for
approximately 30 minutes. This helps remove the bitterness from the eggplant.
3. In a medium-sized bowl, combine eggs and olive oil. Whisk to blend thoroughly.
4. Place Italian seasoned bread crumbs into another bowl.
5. Dip eggplant slices into egg wash and then bread crumbs to create a crust. Be sure
to thoroughly crust eggplant. Use hands to press bread crumbs into eggplant, if
necessary.
6. Place breaded eggplant on the Grill Basket. Preheat your Ronco Ready Grill and grill
for 14-16 minutes, until golden brown and tender on the inside.
7. Serve eggplant with your ranch dipping sauce.
Serve these tasty bites with your favorite
dipping sauce. We suggest hummus,
Tzatziki sauce, chipotle ranch or even a spicy
Sriracha sauce!
Cut eggplant into half-moons, salt and cover
with paper towel. This removes the bitterness.
Dredge the eggplant in the egg mixture and
then the bread crumbs to make a crust.
Place on the Grill Basket so that they do
not overlap and grill.
162
Veggies
Grilled Baby Bok Choy
4
baby bok choy
1
1
tablespoon sesame seed oil
1
tablespoon rice vinegar
1. Thoroughly wash baby bok choy and pat dry. Slice in half, lengthwise.
2. Drizzle with sesame oil, soy sauce and rice vinegar.
3. Place on the Grill Basket with leaves facing up and hanging out of the top of the
basket. The heat from the Ready Grill will wilt these external leaves just a bit.
5. Once plated, drizzle the oil, soy sauce and vinegar mixture collected in the drip tray
back over the grilled bok choy and serve.
This is a quick side dish that you could cook
in the time that it takes your meat to rest.
Serve this dish with seared ahi tuna or even
a steak for a healthy, delicious meal.
Thoroughly wash and slice your baby bok
choy in half, lengthwise.
Drizzle bok choy with sesame oil, soy sauce
and rice vinegar.
Place in the Grill Basket so that the leaves
are up and hanging out of the basket.
Veggies
163
164
Veggies
Veggies
165
Balsamic Grilled Carrots
5-8 medium whole carrots
1
tablespoon fresh oregano, chopped
1
teaspoon honey
1
teaspoon salt
1
tablespoon aged balsamic vinegar
1
1. Wash and peel carrots. Cut carrots in half, lengthwise.
2. In a flat dish, mix together honey, balsamic vinegar, oregano, salt and pepper. Place
cut carrots in dish and coat with the honey mixture.
3. Place the carrots on the Grill Basket so that they lie perpendicular and won't fall out.
Preheat your Ronco Ready Grill and grill carrots for 15-18 minutes.
4. Once plated, drizzle with the remainder of the honey mixture. Serve warm.
Cooked carrots are usually boring. Liven
things up with these delicious Balsamic
Grilled Carrots. Serve these as a colorful side
with almost any entrée.
Wash and peel your carrots. Then carefully
cut them in half, lengthwise.
In a flat dish, season your carrots and make
sure they are evenly coated.
Place your carrots on the Grill Basket and
grill until they begin to brown.
166
Veggies
Grilled Roma Tomatoes
8
Roma tomatoes
—
2
½
cup Italian or Parmesan seasoned
bread crumbs
1. Slice tomatoes in half, lengthwise. Season tomato halves with salt and pepper.
2. Pour the olive oil in a small bowl. Pour the bread crumbs in a slightly larger bowl. Dip
the cut side of the tomatoes in olive oil and then the bread crumbs to create a crust.
3. Place the breaded tomatoes on the Grill Basket. Close the basket and gently shake
over sink to remove excess crumbs.
4. Preheat your Ronco Ready Grill and grill tomatoes for 5-6 minutes, until the crust
browns nicely.
Baked and roasted tomatoes are a popular
dish in Europe. This simple spin created in
the Ronco Ready Grill is extremely quick and
just as delicious. Try it tonight!
Cut tomatoes in half, lengthwise and then
season with salt and pepper.
Dip the tomatoes in olive oil so that only the
cut sides get coated.
Next, dip the oil-coated tops in the bread
crumbs to create a nice thick crust.
Veggies
167
168
Veggies
Veggies
169
Goat Cheese & Spinach Portabella Mushrooms
4
small portabella mushroom caps
(of similar size)
½
½
cup fresh spinach
4
oz. goat cheese, cold
¼
cup olive oil
½
—
1. Remove stems from mushrooms and brush off any dirt.
2. Prepare 2 of the mushroom caps by filling each with 2 ounces of goat cheese.
Sprinkle evenly with Italian seasoning and garlic. Layer on the fresh spinach.
3. Top the stuffed mushroom caps with another mushroom cap. Try to match up
mushrooms of the same size to make “sandwiches”.
4. Place mushrooms on the Grill Basket and brush all sides with olive oil and season with
salt and pepper to taste.
5. Preheat your Ronco Ready Grill and grill mushrooms for 7-8 minutes. Do not
overcook. Cut in half and serve.
Portabella mushrooms are an excellent
source of 15 different vitamins, minerals, and
antioxidants. Maximize these nutrients by
keeping them refrigerated before cooking.
Fill 2 of the mushroom caps with goat cheese
and sprinkle with Italian seasoning and garlic.
Layer on the spinach and top with the other
mushroom caps to make a sandwich.
Place on the Grill Basket and grill for 7-8
minutes. Do not overcook.
170
Veggies
Grilled Romaine Salad
1
head of romaine lettuce
¼
¼
cup olive oil
2
tablespoons bacon bits
—
—
chipotle ranch dressing, premade
2
Roma tomatoes, sliced
1. Slice the head of romaine lettuce in half, lengthwise.
2. Drizzle both sides with olive oil. Salt and pepper to taste.
3. Place the romaine lettuce halves on the Grill Basket. Preheat your Ronco Ready Grill
and grill for 4-5 minutes.
4. Serve topped with tomatoes, purple onions, bacon bits and salad dressing.
You'll be surprised at the wonderful smoky
flavor of grilled lettuce. We recommend
chipotle ranch dressing for this dish, but use
whatever dressing suits your fancy.
Cut the head of romaine lettuce in half, then
slice your tomatoes and onion.
Drizzle the romaine lettuce with olive oil and
season with salt and pepper.
Grill the romaine lettuce for 4-5 minutes.
When done, lettuce will be lightly browned.
Veggies
171
172
Veggies
Veggies
173
Marinated Grilled Zucchini
PREP: 5 minutes • marinate: 1-8 hours • Grill: 10-12 minutes • Makes: 4 servings
3
medium zucchini
1
1
cup Italian vinaigrette dressing
—
1. Slice the zucchini lengthwise into ¼-inch slices, yielding about 4 pieces per zucchini.
2. Place in a shallow dish and cover with 1 cup of Italian vinaigrette dressing. Marinate the
zucchini for at least 1 hour (up to 8 hours).
3. Remove the zucchini from marinade and season with Italian seasoning, salt and
pepper.
4. Place zucchini on the Grill Basket. It is fine if zucchini overlap. Preheat your Ronco
Ready Grill and grill zucchini for 10-12 minutes.
Zucchini is one of the most popular
vegetables to grill. If Italian vinaigrette is not
handy, marinate in olive oil, lemon zest, lemon
juice, salt and pepper. Simply delicious!
Slice the zucchini lengthwise into ¼-inch
slices and marinate in Italian vinaigrette.
After marinating, season the zucchini and
place on the Grill Basket. Overlapping is ok.
Insert in the Ronco Ready Grill and grill
zucchini until it starts to brown.
174
Veggies
Charred Brussels Sprouts
1
lb. Brussels sprouts, medium to large
1
½
cup olive oil
1
1
tablespoon lemon juice
2
tablespoons Parmesan cheese
2
tablespoons Italian seasoning
1. Trim and clean Brussels sprouts by cutting off the bottom and peeling off the first 3-4
outer leaves. Cut Brussels sprouts in half.
2. Put the Brussels sprouts into medium-sized bowl. Drizzle with olive oil and lemon juice
and add Italian seasoning, garlic powder and black pepper.
3. Put Brussels sprouts on the Grill Basket making sure that none overlap. Set aside your
bowl for later.
4. Preheat your Ronco Ready Grill and grill Brussels sprouts for 8-10 minutes. When
done, they will brown and have charred edges.
5. Pour the Brussels sprouts back into your bowl with leftover olive oil and spices and
toss to season. Top with Parmesan cheese and serve.
Not your mom's Brussels sprouts...these are
amazingly delicious and nutritious! Brussels
sprouts are packed with vitamin C and other
minerals containing anti-cancer properties.
Trim the outer 3-4 leaves from Brussels
sprouts and cut in half.
Drizzle Brussels sprouts with olive oil, lemon
juice, Italian seasoning, garlic and black pepper.
Place on the Grill Basket so that they do
not overlap and grill until outer leaves char.
Veggies
175
176
Veggies
Veggies
177
Grilled Lemon Broccoli
2
heads of fresh broccoli
2
3
—
¼
cup olive oil
1. Cut the large stems off the broccoli heads leaving medium to large florets. Place them
in a large bowl.
2. Drizzle florets with lemon juice, olive oil, garlic, salt and pepper. Toss broccoli florets
with lemon mixture.
3. Place broccoli on the Grill Basket so that none of the florets overlap. Set aside
remaining lemon mixture.
4. Preheat your Ronco Ready Grill and grill broccoli for 18-20 minutes.
5. Plate cooked broccoli and drizzle with remainder of lemon mixture. Serve immediately.
If parents made this broccoli for their kids,
they wouldn’t hate broccoli. They’d beg for it!
Jazz this recipe up further by adding a little
fresh Parmesan cheese.
Cut the stems off broccoli leaving medium to
large florets. Place in a large bowl.
Drizzle florets with lemon juice, olive oil,
garlic, salt and pepper. Then toss.
Place florets on the Grill Basket so that
they do not overlap and grill.
178
Veggies
Parmesan Truffle Fries
1
lb. Yukon gold potatoes
—
2
1
1
2
tablespoons truffle oil
1
½
cup grated Parmesan cheese
1. Wash and cut potatoes into wedges.
2. In a large bowl, toss potato wedges with olive oil, garlic powder, onion powder, salt and
pepper.
3. Place seasoned wedges on the Grill Basket. Set aside your bowl for later.
4. Preheat your Ronco Ready Grill and grill for 18-20 minutes until potatoes are golden
brown.
5. In your large bowl, toss the grilled wedges with chopped parsley, truffle oil and
Parmesan cheese.
Tired of boring potatoes? Seasoned with
Parmesan cheese and truffle oil, these
Parmesan Truffle Fries will bring back your
love for the spud.
Cut potatoes into wedges and toss with olive oil,
garlic powder, onion powder, salt and pepper.
Place potatoes on the Grill Basket so that they
do not slip through the basket wires.
When done, toss the potatoes with parsley,
truffle oil and Parmesan cheese.
Veggies
179
180
Veggies
Veggies
181
Steak House Roasted Garlic
3-4 garlic bulbs, whole
1
—
1. Peel away any loose outer layers of the garlic skin, leaving only the skins of the
individual cloves and leaving the bulb intact.
2. Using a knife, cut ¼-inch to ½-inch off the top of each clove to expose the top of the
garlic.
3. Place the garlic bulbs on a piece of foil. Drizzle with olive oil, salt and pepper to taste.
Fold the foil over the bulbs to create a pouch.
4. Place pouch on the Grill Basket. Preheat your Ronco Ready Grill and grill partially for
20 minutes. At 20 minutes, remove garlic bulbs from the foil pouch. Return to Ready
Grill and grill without foil for 5-10 more minutes, or until browned.
5. Serve garlic with a grilled steak or spread on french bread.
Keep any leftovers in the refrigerator to use
in recipes that call for garlic, within 3-4 days.
The roasted flavors will add a little something
extra to your meals.
Peel away the loose outer layers of the bulb
and cut the tops off, exposing the garlic cloves.
Place the garlic on a sheet of foil and drizzle
with olive oil. Salt and pepper to taste.
Wrap cloves in foil. Grill for 20 minutes,
remove foil and grill for 5-10 minutes.
182
Veggies
Herbed New Potatoes
1
lb. baby new potatoes
1
¼
cup olive oil
1
teaspoon paprika
1
tablespoon garlic, finely minced
1
1
—
1. Wash and halve potatoes. You may need to quarter larger potatoes so that they cook
evenly.
2. Place halved potatoes in a large mixing bowl, toss with olive oil, garlic, Italian seasoning,
onion powder, paprika, parsley, salt and pepper.
3. Place seasoned potatoes on the Grill Basket.
4. Preheat your Ronco Ready Grill and grill for 18-20 minutes, until potatoes are golden
brown.
Roasted new potatoes are always a favorite
when dinner time comes around. Substitute
rosemary for the parsley in this recipe for an
easy change that is sure to please.
Cut your new potatoes in half. Quarter, if
necessary so that they cook evenly.
Toss potatoes with olive oil, garlic, Italian seasoning,
onion powder, paprika, parsley, salt and pepper.
Place the potatoes on the Grill Basket so
that they don't overlap.
Veggies
183
184
Veggies
Veggies
185
Sweet Potato Fries
with Spicy Aioli Sauce
½
1
lb. fresh sweet potato fries, crinkle-cut,
if available
—
¼
cup mayonnaise
2
tablespoon Sriracha chili sauce
1. Place your fresh crinkle-cut sweet potato fries in a medium-sized bowl. Season with
olive oil, salt and pepper.
2. Place on the Grill Basket. Preheat your Ronco Ready Grill and grill for 12-14 minutes,
until fries start to brown and crisp up.
3. In a small garnish bowl, combine mayonnaise and Sriracha. Serve with warm fries.
With so many healthy options available today,
we were able to find fresh sweet potatoes cut
into crinkle fries. If you cannot find these, you
can slice or wedge your own sweet potatoes.
Place sweet potato fries in a bowl and season
with olive oil, salt and pepper.
Take care when loading the Grill Basket so that
the fries are perpendicular to the basket wires.
Insert in the Ronco Ready Grill and grill
sweet potato fries until crispy and brown.
186
Veggies
Wilted Spinach
1
bunch fresh spinach
1
2
1
tablespoon garlic, minced
—
1. Wash and trim the stems of the spinach, leaving about 1-2 inches of stems intact.
Leave spinach wet. Do not dry.
2. Season both sides of spinach with lemon juice, salt, pepper, olive oil and minced garlic.
Place on the Grill Basket.
3. Preheat your Ronco Ready Grill and grill spinach 2-3 minutes, until warmed throughout
and barely wilted. Serve warm.
Spinach is very good for you and you can
serve this as a side dish with almost anything.
Since it only takes 3 minutes to prepare,
make it while your grilled meats are resting.
Wash and trim the stems, leaving 1-2 inches.
Leave spinach wet. Do not dry.
Season spinach with lemon juice, salt, pepper,
olive oil and minced garlic.
Place the potatoes on the Grill Basket and
Veggies
187
Pecan-Crusted Pound Cake with Sour Cream Sauce
190
Fruits & Desserts
Fruits & Desserts
191
Caramel Apples
4
medium golden delicious apples
1
pinch of salt
2
tablespoons unsalted butter, melted
—
vanilla ice cream (optional)
½
teaspoon cinnamon
—
walnuts, chopped (optional)
2
tablespoons sugar
1. Cut apples in half, lengthwise. Core apples. A melon baller works nicely here.
2. Brush the cut faces of the apples with melted butter.
3. Combine cinnamon and sugar and add a pinch of salt. Mix thoroughly.
4. Sprinkle apples with cinnamon-sugar mixture. Place apples on the Grill Basket.
5. Preheat your Ronco Ready Grill and grill apples for 10-12 minutes.
6. Serve warm with vanilla ice cream and walnuts.
Grilling caramelizes the natural sugars in
fresh fruit, making it a delicious yet healthy
option for those chronic dessert eaters out
there. So go ahead and indulge.
Halve your apples lengthwise and use a
melon baller to remove the core.
Brush the cut face of the apples with melted,
unsalted butter.
Sprinkle with sugar mixture and grill for
10-12 minutes until they start to brown.
192
Fruits & Desserts
Spiced Red Wine Grilled Pears
with Mascarpone Cream
PREP: 10 minutes • marinate: 24 hours • Grill: 10-12 minutes • Makes: 4 servings
4
semi-ripe Bartlett pears, barely soft
1
cup sugar
1
bottle red wine
8
2
vanilla beans, whole (divided)
oz. marscarpone cheese, softened to
room temperature
½
teaspoon ginger
1
tablespoon powdered sugar
½
teaspoon allspice
2
teaspoons heavy cream
1
1
pinch ginger
1
tablespoon cinnamon
½
teaspoon pure vanilla extract
2
bay leaves
1. Peel the pears and slice in half, lengthwise. Use a melon baller to core and remove the
seeds.
2. To make marinade, in a deep saucepan, add red wine, 1 vanilla bean (split), ginger,
allspice, cayenne pepper, cinnamon, bay leaves and sugar. Bring the mixture to a
boil to dissolve the sugar and incorporate the spices. Remove from heat and add the
pears. Refrigerate overnight to marinate. The pears will turn a beautiful garnet color.
3. The next day, prepare the Mascarpone Cream; in mixing bowl, combine mascarpone
cheese, powdered sugar, heavy cream, ginger and vanilla extract. Scrape the seeds
from 1 vanilla bean into the mixture. Blend with hand mixer until mixed thoroughly.
4. Remove the pears from the marinade and place on the Grill Basket. Preheat your
Ronco Ready Grill and grill 10-12 minutes. Pears will be tender throughout when done.
5. Serve warm with Mascarpone Cream in the center of the pears.
Reserve the remaining Mascarpone Cream
sauce and use as a fruit dip for fresh fruit.
Put in an air-tight container and it should last
3-4 days, refrigerated.
Peel, halve and marinate the pears in the red
wine marinade overnight.
The next day, prepare Mascarpone Cream
sauce with a whisk or hand mixer.
Remove pears from marinade and place on
the Grill Basket. Grill for 10-12 minutes.
Fruits & Desserts
193
194
Fruits & Desserts
Fruits & Desserts
195
Pecan-Crusted Pound Cake
with Sour Cream Sauce
½
premade pound cake
½
cup heavy cream (divided)
½
½
cup pecans
¼
cup sour cream
cup frosted corn flake cereal
4
oz. cream cheese, room temperature
½
cup sugar (divided)
1
teaspoon pure vanilla extract
2
eggs, beaten
4
berries for garnish
1. Slice and remove 4 (1-inch) pieces of the pound cake.
2. In a food processer or blender, chop pecans into a crumb-like consistency. Add
cereal and pulse to chop into small pieces. Add ¼ cup sugar and pulse twice to blend.
Transfer pecan mixture to bowl.
3. In a separate bowl, beat eggs and ¼ cup heavy cream to create egg wash.
4. Dredge the pieces of pound cake into the egg mixture and then dip into the pecan
mixture to create a crust.
5. Place on the Grill Basket. Preheat your Ronco Ready Grill and grill crusted pound cake
slices for 7-8 minutes, until the egg has cooked and pieces are starting to brown.
6. While grilling, make the Sour Cream Sauce. With a hand mixer, blend together sour
cream, ¼ cup heavy cream, cream cheese, ¼ cup sugar and pure vanilla extract.
7. When done, plate the pound cake and top with Sour Cream Sauce. Add berries to
garnish.
If you're looking for a simple dessert that is
sure to impress, this is the one. It is quite
possibly the best dessert on the planet.
We are not kidding.
Make pecan crust mixture and egg mixture.
Fully dredge the pound cake.
Next, crust the pound cake in the pecan
mixture so that it is entirely crusted.
minutes until pieces start to brown.
196
Fruits & Desserts
Guilt-Free Grilled Pineapple a la Mode
4
fresh pineapple rings, ¼-inch
½
cup pistachios, shelled
2
tablespoons sugar
—
caramel topping to drizzle (optional)
4
scoops fat-free vanilla frozen yogurt
1. Slice cored, fresh pineapple in ¼-inch rings. Canned pineapple works here as well.
Lay them flat out on a cutting board and dust both sides of the pineapple with sugar.
2. Place pineapple rings on the Grill Basket so that they do not overlap.
3. Preheat your Ronco Ready Grill and grill pineapple for 10-12 minutes, until the edges
start to brown.
4. Serve grilled pineapple warm with scoop of fat-free vanilla frozen yogurt on top and
sprinkle pistachios. Drizzle with caramel topping.
Watching your calories, but craving
something sweet? This dessert is sure to
satisfy the strongest of cravings and won't
do damage to your waistline.
Slice fresh, cored pineapple into ¼-inch
rings. Canned pineapple works here too.
Lightly dust both sides of the pineapple slices
with sugar.
Place on the Grill Basket and grill for 1012 minutes until edges begin to brown.
Fruits & Desserts
197
198
Fruits & Desserts
Fruits & Desserts
199
Grilled Grapefruit
1½
large red grapefruits, sliced
2
tablespoons sugar
6
raspberries to garnish
1. Slice grapefruit into ½-inch slices. Wash raspberries and set aside.
2. Sprinkle both sides of the grapefruit slices with sugar.
3. Place sugared grapefruit on the Grill Basket so that they do not overlap.
4. Preheat your Ronco Ready Grill and grill grapefruit for 12-15 minutes, until hot and the
sugar begins to caramelize.
5. Serve warm and garnish with raspberries.
Grapefruit is tart and tangy with an
underlying sweetness that is brought to life
when grilled. The sweetness may just make
this dessert one of your favorites.
Slice grapefruit into ½-inch slices and wash
a handful of raspberries.
Sprinkle both sides of the grapefruit slices
with sugar.
Place on the Grill Basket and grill 12-15
minutes until hot and the sugar caramelizes.
200
Fruits & Desserts
Grilled Spiced Peaches
4
medium peaches, firm yet ripe
¼
teaspoon cinnamon
2
teaspoons lemon juice
1
pinch of salt
½
cup light brown sugar
—
pecan praline ice cream
1
tablespoon sugar
—
caramel sauce
¼
teaspoon ginger, ground
1. Cut peaches in half, lengthwise and remove pits.
2. Squeeze or drizzle lemon juice over peaches so that they do not brown.
3. In a small bowl, mix brown sugar, sugar, ginger, cinnamon and pinch of salt.
4. Top peaches with a thick coat of the sugar mixture. Using your hands, press sugar
mixture into the cut face of the peaches.
5. Place on the Grill Basket. Preheat your Ronco Ready Grill and grill peaches for 6-8
minutes, depending on ripeness of peaches. Test with a fork for tenderness.
6. When done, serve warm and topped with pecan praline ice cream and caramel sauce.
Peaches, plums, and even apricots make
perfect grill companions, as do all other stone
fruits. They become very tender, so be sure to
leave the skins on. Peel afterwards if desired.
Cut peaches in half, lengthwise and remove
pits. Then drizzle with lemon juice.
Mix brown sugar, sugar, ginger, cinnamon and
salt. Top with a thick coat of the mixture.
Grill in the Grill Basket for 6-8 minutes or
until tender.
Fruits & Desserts
201
202
Fruits & Desserts
Fruits & Desserts
203
Angel Food Cake, Strawberry & Banana Kabobs
1
angel food cake
½
cup chocolate sauce, warm
8-10 strawberries, large
•
2
bananas, sliced
•
1
1. Cut angel food cake into small squares, about 1-2 inches in size. You will need 3 or 4
pieces per kabob.
2. Cut strawberries in half, lengthwise. Slice bananas, widthwise.
3. Load the Kabob Rods by alternating strawberries and bananas with angel food cake
squares.
4. Brush angel food cake with olive oil for a nice crispness.
5. Lay kabobs in the Mesh Basket so that the handles are sticking up, out of the Ready
Grill. Caution! These handles get hot when cooking. Do not touch.
6. Preheat your Ronco Ready Grill and grill for 4-6 minutes. Angel food cake should start
to brown slightly, but not burn.
7. Serve with warm chocolate sauce for dipping.
Fruit kabobs are a fun and simple dessert to
make for any occasion. Let the kids build
their own! Other fruits that skewer well are
peaches, apples, mangos, pears and bananas.
Skewer cubed angel food cake and alternate
with strawberry and bananas..
Brush angel food cake with olive oil for a
nice crispness when grilling.
Load on the Mesh Basket so that the
Kabob Rods stick up, out of the grill.
204
Fruits & Desserts
Grilled Watermelon & Feta Salad
4
watermelon wedges, ½-inch thick
4-6 fresh basil leaves, chopped
1
1
—
salt to taste
¼
tablespoon aged balsamic vinegar,
thick variety
1. Drizzle olive oil on watermelon wedges and salt to taste.
2. Place wedges on the Grill Basket. Preheat your Ronco Ready Grill and grill
watermelon for 7-10 minutes. The rind should be just a bit charred.
3. Plate grilled watermelon and top with feta cheese crumbles and chopped basil.
Then drizzle with balsamic vinegar. Serve warm.
This recipe sounds strange, but it is one of the
most flavorful recipes in this book. The warm
sweetness of the watermelon paired with the
balsamic and feta is a match made in Heaven.
Cut watermelon in ½-inch slices and then cut
them in wedges.
Season wedges on both sides with olive oil
and a little salt.
Grill in the Ready Grill for 7-10 minutes.
When done, the rind will be a bit charred.
Fruits & Desserts
205
206
Breakfast
Breakfast
Huevos Rancheros Wraps
207
208
Breakfast
Breakfast
209
Grilled Migas Breakfast Quesadillas
6
eggs
½
cup tortilla chips, crushed
1
teaspoon cumin
2
tablespoons olive oil (divided)
1
2
tablespoons black beans, canned
1
tablespoon milk
4
tablespoons salsa
—
4
tortillas, 8-inch
4
slices of Velveeta® cheese, halved
1. Whisk eggs in large bowl with cumin, garlic, milk, salt and pepper to combine.
2. In a large pan, sauté tortilla chips with 1 teaspoon olive oil until golden brown. Stir in
seasoned eggs and cook over low-med heat until mostly done. Stir in black beans
and salsa, cook 30 seconds to 1 minute more. Remember, eggs will continue to cook
in the Ready Grill so do not overcook.
3. Lay tortillas out on a flat surface, add Velveeta® cheese and top with scrambled egg
mixture. Fold the tortillas in half to make half-moon quesadillas. Brush both sides of
each quesadilla with remaining olive oil.
4. Place the 4 quesadillas on the Grill Basket so that the open end is facing up to hold in
the ingredients. Preheat your Ronco Ready Grill and grill for 5-6 minutes.
5. Serve with extra salsa.
Quesadillas on the grill? What? Not possible!
The possibilities are truly endless with the
Ronco Ready Grill. Yes, you can even make
quesadillas and so much more. So get grillin'!
Whisk eggs, milk and spices. Sauté tortilla
chips in a pan. Then add eggs to scramble.
Lay out tortillas and fill with scrambled eggs and
Velveeta® cheese. Fold and brush with olive oil.
Place quesadillas on the Grill Basket so
that the open end is facing up.
210
Breakfast
Grilled Nutella® & Banana Sandwiches
PREP: 10 minutes • Grill: 2-3 minutes • Makes: 2-4 servings
8
slices cinnamon raisin bread
2
½
cup Nutella® spread
2
tablespoons sugar
1
banana
1. Lay out cinnamon raisin bread. Spread Nutella® evenly on all 8 pieces of bread.
2. First, slice banana in half, widthwise. Then slice banana again, lengthwise in long, thin
slices. Place on bread and put together to form a sandwich.
3. Brush outside of bread with butter and sprinkle with sugar.
4. Place sandwiches on the Grill Basket. Preheat your Ronco Ready Grill and grill
sandwiches for 2-3 minutes only. Do not burn.
5. Serve warm.
Nutella® is a tasty hazelnut spread that is
available in most grocery stores. If you
don't have Nutella® on hand, you can easily
substitute peanut or almond butter.
Lay out the cinnamon raisin bread and spread
with Nutella®. Then add banana slices.
Put sandwiches together and brush each side
with melted butter. Sprinkle with sugar.
Place sandwiches on the Grill Basket and
grill for 2-3 minutes only. Do not burn.
Breakfast
211
212
Breakfast
Breakfast
213
Nut-Crusted French Toast
4
slices challah bread, 1-inch thick
½
teaspoon allspice
3
eggs
1
cup frosted corn flake cereal
¾
cup milk
1
cup pecan pieces
2
tablespoons sugar
—
maple syrup
1
teaspoon cinnamon
—
fresh fruit (optional)
1. Cut challah bread into 1-inch thick slices.
2. Combine eggs and milk in medium-sized bowl. Whisk eggs thoroughly. In a separate
bowl, combine sugar, cinnamon, and allspice.
3. Using a large zipper bag, combine cereal and pecan pieces. With a rolling pin or
kitchen mallet, crush cereal and pecans into tiny pieces.
4. Dredge bread slices into egg mixture. Next, dip in the pecan mixture to form a nice
crust. Use hands to press pecan mixture into bread.
5. Sprinkle sugar mixture over each side of the pieces of bread.
6. Place crusted bread pieces on the Grill Basket. Preheat your Ronco Ready Grill and
grill for 5-6 minutes. Be careful not to burn.
7. Serve topped with warm maple syrup and fresh fruit (optional).
Sure, you could make plain old french toast
in the Ready Grill. But why would you do that
when you could crust it with yummy nuts,
cinnamon and sugar? Just sayin'...
Using a bread knife, cut challah bread into
1-inch thick slices.
Dredge slices in egg mixture and then crust
with the pecan mixture.
Sprinkle crusted bread with sugar mixture
and place on the Grill Basket.
214
Breakfast
Ham, Egg & Cheddar Breakfast Croissants
5
eggs
4
slices of ham
2
tablespoons milk
4
—
4
slices tomato
4
large croissants
1. Whisk eggs with milk. Salt and pepper to taste. Scramble egg mixture in sauté pan.
2. Slice croissants open, but not in half, to form a hinge. If necessary, remove some of the
bread inside croissants to make room for filling.
3. Spoon scrambled eggs onto a slice of ham and place on the croissant. Top with
cheese and tomato slices. Close croissant.
4. Place filled croissants on the Grill Basket with the hinged side facing down. Preheat
your Ronco Ready Grill and grill for 3-4 minutes. Be careful not to burn.
Who wants greasy fast food breakfast
sandwiches when you can make your own
healthy version in the Ready Grill? Everyone
will love them, including your waistline.
Scramble eggs and then spoon onto a piece
of sandwich ham.
Roll the eggs up in the slice of ham and place
inside croissant. Top with cheese and tomato.
Place on the grill basket so that the hinged
side is down.
Breakfast
215
216
Breakfast
Breakfast
217
Huevos Rancheros Wraps
6-8 eggs
6
slices of ham
1
tablespoon cream
½
cup cheddar cheese, shredded
—
½
cup salsa
1
avocado
1
6
flour tortillas, 6-inch
—
sour cream for dipping (optional)
1. Whisk eggs with cream. Salt and pepper to taste. Scramble egg mixture in sauté pan.
2. Cut avocado into cubes. Set aside.
3. Lay out tortillas and top each one with a slice of ham. Add a few spoonfuls of
scrambled eggs on top of the ham, but towards the edge of the tortilla. Next, top with
cheddar cheese, salsa and cubed avocado. Roll up tortillas to form wraps.
4. Brush the outside with olive oil and place 3 wraps on the Grill Basket. You will have to
grill these in two batches. Preheat your Ronco Ready Grill and grill for 3-4 minutes,
until the tortillas start to brown.
5. Serve with salsa and sour cream for dipping.
Yeehaw! These hearty breakfast wraps are
the perfect start for your little buckaroos.
They are just right for those busy days when
you need breakfast on the go.
Scramble eggs then add to the tortilla topped
with sliced ham.
Add cheese, salsa and avocado then roll up
tortillas to form wraps.
Grill in the Ready Grill for 3-4 minutes until
tortillas start to brown.
218
Breakfast
Mediterranean Breakfast Pitas
5
eggs
1
cup artichoke hearts, quartered
1
tablespoon cream
½
cup grape tomatoes
1
teaspoon Greek seasoning
4
1
cup fresh spinach
½
1. Whisk eggs with cream and Greek seasoning. Begin to scramble egg mixture in sauté
pan. After 30 seconds to 1 minute, fold in the spinach, artichoke hearts and tomatoes.
Fold until egg is cooked through.
2. Take each half of the pita and open up to form a pocket. Fill with the scrambled egg
and vegetable mixture. Top with feta cheese.
3. Place pita halves on the Grill Basket so that the open-face is pointing up, ensuring the
ingredients won't fall out.
4. Preheat your Ronco Ready Grill and grill for 3-4 minutes. Do not overcook and burn
pita bread.
Tired of the same old scrambled eggs for
breakfast? Try this Mediterranean-inspired
recipe full of healthy eggs and vegetables.
Breakfast will never be the same again.
Scramble eggs slightly and then fold in
spinach, artichokes and tomatoes.
Stuff pitas with scrambled egg mixture and
then top with feta cheese.
Load pitas on the Grill Basket with the
open-face pointing up.
Breakfast
219
220
Breakfast
Breakfast
221
Vegetarian Sausage Breakfast Muffins
4
vegetarian sausage patties, precooked 4
oz. goat cheese
1
teaspoon hot sauce
1
handful fresh baby arugula
¼
cup mixed berry jam
—
4
English muffins, split
1
1. Preheat your Ronco Ready Grill and warm precooked vegetarian sausage patties for
about 3 minutes while preparing English muffins.
2. Mix together hot sauce with berry jam. Spread jam mixture on 4 halves of the English
muffins.
3. Spread goat cheese on the remaining halves and top with fresh arugula. Season with
salt and pepper.
4. Remove vegetarian sausage patties from grill. Be careful not to burn fingers.
5. Add the vegetarian sausage patties to the loaded muffin tops to form sandwiches.
Brush the outside of English muffins with olive oil.
6. Place English muffins on the Grill Basket and grill for 2-3 minutes to toast the muffins.
Vegetarian or meatless sausage patties are
becoming increasingly more popular and are
available at most grocery stores. You can
also use real meat patties here, if desired.
Warm precooked vegetarian sausage patties
in the Ready Grill for 3 minutes.
Split English muffins and dress with jam
mixture and goat cheese. Top with arugula.
Add vegetarian sausage patties to complete
English muffins. Grill 2-3 minutes.
222
Breakfast
Strawberry & Cream Cheese Waffle Sandwiches
6
frozen waffles
cup strawberry jam
¼
4-6 oz. cream cheese, room temperature
1
cup fresh strawberries, sliced
—
maple syrup
1. Take 3 waffles and spread with strawberry jam on one side. Take the remaining 3
waffles and spread with cream cheese on one side.
2. Layer sliced strawberries onto the cream cheese. Take the waffles with jam and place
on top to make sandwiches.
3. Drizzle waffle sandwiches with a small amount maple syrup and place them on the Grill
Basket.
4. Preheat your Ronco Ready Grill and grill for 3-4 minutes, until browned and warmed
throughout.
Substitute your favorite fresh fruit for the
strawberries in this recipe. These fruit-filled
waffle sandwiches are fun and would be
perfect for breakfast or Sunday brunch.
Spread jam on three waffles. Spread cream
cheese on the others. Top with strawberries.
Form your waffle sandwiches and drizzle
with maple syrup.
minutes, until warmed through.
Breakfast
223
224
Dijon Dill Salmon with Asparagus
225
226
In the previous sections, we showed you the amazing
meals that can be made in the Ronco Ready Grill. Most of
the recipes had decadent sauces and complex flavors that
would be great for entertaining. In this section, we wanted to
show some great combinations of everyday complete meals
for two that you can just throw in the Grill Basket, grilling
everything at the same time. Each of these meal ideas are
simply seasoned with common, everyday ingredients and we
promise they are all delicious.
Of course, these are just a handful of meals that we find
ourselves grilling for lunch and dinner in our own homes. Our
secret is choosing two foods with similar grill times. With that
in mind, get your creative juices flowing and create quick
and easy meals with combinations of foods you love. Your
friends and family will be simply amazed at how quickly you
can throw something together for breakfast, lunch or dinner.
Get grilling in your Ronco Ready Grill today!
Peppered Burgers & Sweet Potato Fries
GRILL: 16-18 minutes
Simply grill two premade burgers and fresh sweet potato
fries seasoned with olive oil, salt and pepper.
227
228
Lamb Rib Chops with Green Beans & Carrots
Simply grill six lamb rib chops, green beans and carrots.
Season with thyme, rosemary, olive oil, salt and pepper.
Shrimp & Spinach Tortellini with Cherry Tomatoes
GRILL: 8-10 minutes
Simply toss cleaned shrimp, tortellini and tomatoes with pesto, olive oil,
salt and pepper. Grill, then top with Parmesan cheese and fresh parsley.
229
230
Grilled Scallops with Mango Pico
Simply season twelve large scallops with olive oil, salt and pepper.
Top with store-bought mango pico de gallo and fresh parsley.
New York Strip Steak with New Potatoes
Simply season steak and thinly cut new potatoes with olive oil,
salt and pepper. Add fresh parsley to the potatoes and grill.
231
232
Pork Chops, Carrots & Baked Beans
Simply season pork chops and carrots with parsley, salt
and pepper. Wrap baked beans in a foil pouch.
Dijon Dill Salmon with Asparagus
Simply brush salmon fillets with Dijon mustard mixed with dill. Then
season salmon and thin asparagus with olive oil, salt and pepper.
233
234
Grilled Chicken & Brussels Sprouts
Simply season two chicken leg quarters and halved Brussels
sprouts with olive oil, Italian seasoning, garlic, salt and pepper.
Lamb & Veggie Kabobs
Simply skewer lamb meat and diced vegetables with our Kabob
Rods or wooden skewers. Season with olive oil, salt and pepper.
235
236
Grilled Ahi Tuna with Egg Rolls & Bok Choy
Simply season ahi tuna and bok choy with lemon, soy sauce, salt and
pepper. Add black sesame seeds to tuna. Then add frozen egg rolls.
237
238
Frozen to Fabulous
Frozen to Fabulous
Grilled Dumplings (Grill: 7-8 min)
239
240
Frozen to Fabulous
From Frozen to Fabulous
We’ve all been there. You leave the house, forgetting to
pull that steak or chicken out of the freezer before rushing
the kids off to school and yourself off to work. Or, your nice,
relaxing Sunday gets turned into a football party when your
husband informs you that “the boys” are on their way over to
watch the big game. And they’ll be there in 15 minutes! With
the Ronco Ready Grill there’s no need to panic. Raid your
freezer and whip up a fabulous meal or party snacks in no
time at all.
It's no surprise that frozen foods are popular. There are so
many options. And at today's grocery store, frozen foods
are healthier than ever before. Now you can find frozen
organic, free-range chicken breasts, vegetarian sausages,
all natural kosher beef hot dogs, turkey burgers, vegetarian
sausages....the list goes on and on.
Here are some ideas to get you well on your way to some
fabulous, quick meals. These Frozen to Fabulous dishes,
most of which are organic, were pulled right from the freezer
and cooked in the grill in just minutes. It's honestly that easy
grilling with the Ronco Ready Grill.
All Beef Kosher HotFrozen
Dogsto Fabulous
Grill: 8-9 minutes
Turkey Burgers
Grill: 10-11 minutes
Chicken Breasts (Raw)
241
242
Frozen to Fabulous
Canadian Bacon Breakfast Sandwiches
Grill: 7-8 minutes
Organic Apple Toaster Pastries
Grill: 4-5 minutes
Tofu Scramble Breakfast Pockets
Grill: 6-7 minutes
243
rozen to
Fabulous Links
Organic Chicken & FSage
Sausage
Grill: 7-8 minutes
Chicken & Apple Breakfast Sausage
Grill: 4-5 minutes
Sausage & Pancake Rolls
Grill: 8-9 minutes
244
Frozen to Fabulous
Potato & Cheddar Pierogies
Grill: 9-10 minutes
Mozzarella Sticks
Grill: 4-5 minutes
Paneer Samosas
Grill: 7-8 minutes
245
Frozen
to Fabulous
Pinto Bean & Cheese
Pupusas
Grill: 8-9 minutes
Spanikopita
Grill: 8-9 minutes
Vegetarian Egg Rolls
Grill: 8-9 minutes
246
Frozen to Fabulous
Coconut Shrimp
Pork Tamales
Vegetable Pot Pie
Grill: 9-10 minutes
Jalapeño Poppers Frozen to Fabulous
Breaded Green Beans
Cheese & Spinach Ravioli
Grill: 7-8 minutes
247
248
Frozen to Fabulous
Mini Pigs in a Blanket
Pepperoni Pizza Pocket
Grill: 8-9 minutes
Tuna Steaks
Grill: 9-10 minutes
Crab Cakes
Frozen to Fabulous
Breaded Cod Fillets
Chicken Nuggets
Grill: 9-10 minutes
249
250
Frozen to Fabulous
Sliders
Grill: 5-6 minutes
Beef Hamburgers
Grill: 8-9 minutes
Chicken Strips
Chicken Taquitos Frozen to Fabulous
Meatball Sub
Grill: 6-7 minutes
Potato Wedges
251
252
Frozen to Fabulous
Onion Rings
Chicken Breasts (Precooked)
Cheese Pizza Pockets
Grill: 8-9 minutes
253
Frozen
to Fabulous
Sweet Potato Waffle
Fries
Calamari
Fish Sticks
Index
Index
A
Accessories 16
Kabob Rods 16, 43, 44, 147, 203
Mesh Basket 16, 43, 44, 147, 203
Steamer Basket 17
Analog Timer 14, 15
Angel Food Cake
Angel Food Cake & Strawberry Kabobs 203
Apples
Caramel Apples 191
Maple-Glazed Pork Chops & Grilled Apples 105
Artichokes
Chicken Artichoke Pesto Pita Pizza 140
Mediterranean Breakfast Pitas 218
Mediterranean Chicken 48
Asparagus
Dijon Dill Salmon with Asparagus 233
Grilled Herbed Asparagus 158
Avocado
Blackened Shrimp Tacos with Creamy Avocado
Sauce 72
B
Bacon
Bacon-Wrapped, Cream Cheese-Stuffed Jalapeños 154
Bacon-Wrapped Scallops with Key Lime Honey
Sauce 76
BBQ Bacon Bison Burgers 122
BBQ Turkey Bites 44
Baked Beans
Pork Chops, Carrots & Baked Beans 232
Balsamic Vinegar
Balsamic Grilled Carrots 165
Grilled Watermelon & Feta Salad 204
Herbed Duck Breasts with Raspberry Balsamic Honey
Reduction 51
Banana
Grilled Nutella & Banana Sandwiches 210
Basket Guides 14
BBQ
BBQ Shrimp 75
BBQ Turkey Bites 44
Carolina-Style BBQ Pork Ribs 110
Char-Grilled Chicken Quarters with Texas BBQ Sauce 28
Country Pork Ribs with Thai BBQ Sauce 109
Beef
Asian Pepper Steak Salad 97
Beef & Cheddar Sliders 121
Beer-Marinated Beef Fajitas with Grilled Peppers &
Onions 94
Black & Blue Steak Sandwiches with Garlic
Mayonnaise 144
Blue Cheese & Caramelized Onion Stuffed
Burgers 118
Classic Patty Melts 117
Duval's Steak 90
Flat Iron Steak with Chimichurri Sauce 81
Grilled Beef Tenderloin with Gorgonzola Sauce 85
Grilled Beef Tenderloin with Mushrooms & Polenta 86
Grilled Flat Iron Steak with Brandied Dijon Cream
Sauce 82
Grilled Ribeye with Garlic Compound Butter 89
Mini Meat Loaves 113
New York Strip Steak with New Potatoes 231
Pepper-Crusted Beef Tenderloin with Red Wine
Sauce 93
Peppered Burgers & Sweet Potato Fries 227
Roast Beef & Brie Croissants with Horseradish
Mayonnaise 143
Beer
Onions 94
Bison
Black Beans
Grilled Migas Breakfast Quesadillas 209
Blue Cheese
Mayonnaise 144
Blue Cheese & Caramelized Onion Stuffed Burgers 118
255
256
Index
Bok Choy
Grilled Ahi Tuna with Egg Rolls & Bok Choy 236
Grilled Baby Bok Choy 162
Brats
German Bratwurst & Sauerkraut 134
Spicy Italian Sausage Subs 130
Sweet Italian Sausage & Sweet Pepper Kabobs 133
Bratwurst
Breakfast 207
Grilled Migas Breakfast Quesadilla 209
Ham, Egg & Cheddar Breakfast Croissants 214
Huevos Rancheros Wraps 217
Nut-Crusted French Toast 213
Strawberry & Cream Cheese Waffle Sandwiches 222
Vegetarian Sausage Breakfast Muffins 221
Brie
Mayonnaise 143
Broccoli
Grilled Lemon Broccoli 177
Brussels Sprouts
Charred Brussels Sprouts 174
Grilled Chicken & Brussels Sprouts 234
Burgers
Blue Cheese & Caramelized Onion Stuffed
Burgers 118
Lamb & Feta Burgers 125
Portabella Mushroom Burgers with Pesto Aioli 129
Salmon Burgers with Wasabi Aioli 126
Burgers & Brats 115
C
Caramel
Caramel Apples 191
Carrots
Lamb Rib Chops with Green Beans & Carrots 228
Cashews
Lamb Lollipops with Red Currant Jam & Cashews 102
Challah Bread
Cheddar Cheese
Grilled Cheese & Sausage Sandwiches 148
Chef Paja Sanchez 10
Chicken
Char-Grilled Chicken Quarters with Texas BBQ Sauce 28
Chicken Cacciatore 47
Chicken Piccata & Pasta 27
Chicken & Waffles 39
Chili Lime Chicken Wings 32
Garlic Parmesan Chicken 36
Ginger Sesame Chicken Tenders 35
Goat Cheese & Spinach Stuffed Chicken Breasts 24
Greek Chicken Meatball Gyros with Tzatziki Sauce 147
Herbed Chicken Quarters 40
Honey Chicken on a Stick 43
Honey Mustard Chicken Wings with Sriracha Aioli
Dipping Sauce 31
Prosciutto-Stuffed Chicken Breasts 23
Chili
Index
Chops
Curried Lamb Loin Chops 98
Goat Cheese & Cranberry Stuffed Pork Chops 106
Ciabatta Rolls
Mayonnaise 144
Cinnamon Raisin Bread
Cleaning 14
Cleanup 15
Contributors 5
Cook Times 18
Cream Cheese
Croissants
Mayonnaise 143
D
Desserts
Caramel Apples 191
Grilled Spiced Peaches 200
Guilt-Free Grilled Pineapple a la Mode 196
Pecan-Crusted Pound Cake with Sour Cream Sauce 195
Spiced Red Wine Grilled Pears with Mascarpone
Cream 192
Dijon Mustard
Sauce 82
Dill
Doneness 18
Drip Tray 14
Duck
Crispy Duck Legs & Grilled Peaches with 5 Spice
Peach Sauce 52
Reduction 51
E
Eggplant
Eggplant Dippers 161
Grilled Mediterranean Vegetable Salad with Tahini
Dressing 157
Eggs
English Muffins
Espresso
Espresso-Marinated Quail 55
F
Facebook (/roncoproducts) 9
Fajitas
Onions 94
Feta Cheese
Fish See also Seafood
French Toast
Frozen Foods See also Frozen to Fabulous
Frozen to Fabulous 239
All Beef Kosher Hot Dogs 241
Beef Hamburgers 250
Breaded Cod Fillets 249
257
258
Index
Breaded Green Beans 247
Calamari 253
Canadian Bacon Breakfast Sandwiches 242
Cheese Pizza Pockets 252
Cheese & Spinach Ravioli 247
Chicken Breasts (Precooked) 252
Chicken Breasts (Raw) 241
Chicken Nuggets 249
Chicken & Sage Sausage Links 243
Chicken Strips 250
Chicken Taquitos 251
Coconut Shrimp 246
Crab Cakes 249
Fish Sticks 253
Grilled Dumplings 239
Jalapeño Poppers 247
Meatball Sub 251
Mini Pigs in a Blanket 248
Mozzarella Sticks 244
Onion Rings 252
Organic Apple Toaster Pastries 242
Organic Chicken & Sage Sausage Links 243
Paneer Samosas 244
Pepperoni Pizza Pocket 248
Pinto Bean & Cheese Pupusas 245
Pork Tamales 246
Potato & Cheddar Pierogies 244
Potato Wedges 251
Sausage & Pancake Rolls 243
Sliders 250
Spanikopita 245
Sweet Potato Waffle Fries 253
Tofu Scramble Breakfast Pockets 242
Tuna Steaks 248
Turkey Burgers 241
Vegetable Pot Pie 246
Vegetarian Egg Rolls 245
Fruits & Desserts 189
Caramel Apples 191
Grilled Grapefruit 199
Cream 192
G
Garbanzo Beans
Garlic
Steak House Roasted Garlic 181
Getting to Know Your Ready Grill 14
Ginger
Goat Cheese
Goat Cheese & Spinach Portabella Mushrooms 169
Sweet & Sour Yellow Squash 153
Gorgonzola Cheese
Grapefruit
Green Beans
Grill Basket 14
Grouper
Panko Grouper Fingers 68
Pistachio-Crusted Grouper 64
Gyros
H
Heat Shields 14
Honey
Reduction 51
Honey Mustard
Index
Dipping Sauce 31
Horseradish
Mayonnaise 143
Lobster
Grilled Lobster Tails with Lemon Beurre Blanc 71
M
I
Mahi-Mahi
Tequila Lime Fish Tacos 63
Instagram (@roncoproducts) 9
Mascarpone Cheese
Cream 192
Internal Temperature 18
K
Kabob Rods 16, 235
BBQ Turkey Bites 44
Kabobs
L
Lamb
Herb-Crusted Half Rack of Lamb with Baby
Potatoes 101
Lamb & Veggie Kabobs 235
Lettuce
Grilled Romaine Salad 170
LFE Photography 5
Lime
Liquid/Dry Measures 19
Metric Measurements 19
U.S. Measurements 19
Mesh Basket 16
BBQ Turkey Bites 44
Sauce 72
Metric Measurements 19
Mozzarella Cheese
Pepperoni Pita Pizza 139
Mushrooms
Dressing 157
N
Nutella®
Grilled Nutella® & Banana Sandwiches 210
O
Onions
Onions 94
259
260
Index
P
Parmesan Cheese
Parmesan Truffle Fries 178
Pasta
Peaches
Peach Sauce 52
Pears
Cream 192
Pecans
Pepperoni
Peppers
Onions 94
Dressing 157
Pesto
Pesto-Crusted Salmon 59
Photographer 5
Pineapple
Pistachio
Pitas
Pizzas
Pizzas & Sandwiches 137
Mayonnaise 144
Chicken Artichoke Pesto Pita Pizza 137, 140
Mayonnaise 143
Polenta
Pork
Potatoes
Potatoes 101
Herbed New Potatoes 182
Poultry 21
BBQ Turkey Bites 44
Char-Grilled Chicken Quarters with Texas BBQ
Sauce 28
Peach Sauce 52
Index
Herbed Chicken Quarters 40
Reduction 51
Dipping Sauce 31
Pound Cake
Ronco Ready Grill
Cook Times 18
Getting to know 14
Basket Guides 14
Drip Tray 14
Grill Basket 14
Heat Shields 14
Timer 14
Steamer Basket 17
Prosciutto
Rye Bread
Q
S
Quail
Quesadillas
R
Raspberries
Reduction 51
Ready Grill Accessories 16
Kabob Rods 16
Mesh Basket 16
Red Current Jam
Red Wine
Cream 192
Removable Drip Tray 14
Removable Heat Shields 14
Ribs
Potatoes 101
Salads
Dressing 157
Salmon
Sandwiches
Mayonnaise 144
Grilled Nutella® & Banana Sandwiches 210
Mayonnaise 143
Sauces
5 Spice Peach Sauce 52
Brandied Dijon Cream Sauce 82
Chimichurri Sauce 81
Garlic Mayonnaise 144
Gorgonzola Sauce 85
Horseradish Mayonnaise 143
Mascarpone Cream 192
Pesto Aioli 129
261
262
Index
Raspberry Balsamic Honey Reduction 51
Red Wine Sauce 93
Sour Cream Sauce 195
Spicy Aioli Sauce 185
Sriracha Aioli Dipping Sauce 31
Tahini Dressing 157
Texas BBQ Sauce 28
Thai BBQ Sauce 109
Tomato & Herb Tapenade 60
Tzatziki Sauce 147
Wasabi Aioli 126
Sauerkraut
Sausage
Scallops
Sauce 76
Grilled Scallops with Mango Pico 230
Sea Bass
Whole Grilled Sea Bass 67
Seafood 57
Sauce 76
BBQ Shrimp 75
Sauce 72
Grilled Lobster Tails with Lemon Beurre Blanc 71
Grilled Tilapia Fillets with Tomato & Herb Tapenade 60
Panko Grouper Fingers 68
Shrimp & Spinach Tortellini with Cherry Tomatoes 229
Whole Grilled Sea Bass 67
Sesame
Shellfish See also Seafood
Shish-Kabobs See also Kabob Rods
Shrimp
BBQ Shrimp 75
Sauce 72
Simply Grilling for Two 225, 226
Sour Cream
Spinach
Wilted Spinach 186
Squash
Dressing 157
Sriracha
Dipping Sauce 31
Sweet Potato Fries with Spicy Aioli Sauce 185
Steaks
Onions 94
Duval's Steak 90
Sauce 82
Index
Sauce 93
Steaks, Chops & Ribs 79
Onions 94
Carolina-Style Pork Ribs 110
Duval's Steak 90
Sauce 82
Mini Meat Loaves 113
Sauce 93
Steamer Basket 17
Cook Times 17
Strawberries
Sweet Potatoes
T
Table of Contents 7
Table of Equivalents 19
Celsius 19
Fahrenheit 19
Tacos
Sauce 72
Tahini Dressing
Dressing 157
Temperature Chart 18
Tequila
Test Kitchen Professionals 5
Thermometer 18
Tilapia
Timer 14, 15
Tomatoes
Grilled Roma Tomatoes 166
Tortellini
Tortillas
Onions 94
Sauce 72
Truffle Oil
Tuna
Turkey
BBQ Turkey Bites 44
Tzatziki
263
264
Index
U
U.S. Measurements 19
V
Veggies 151
Eggplant Dippers 161
Grilled Baby Bok Choy 162
Grilled Herbed Asparagus 158
Grilled Lemon Broccoli 177
Dressing 157
Grilled Roma Tomatoes 166
Herbed New Potatoes 182
Marinated Grilled Zucchini 173
Steak House Roasted Garlic 181
Wilted Spinach 186
W
Waffles
Wasabi
Watermelon
Z
Zucchini
Dressing 157
Marinated Grilled Zucchini 173
Index
The Possibilities Are Endless™
We are in the business of creating products that make life in the kitchen easier.
Ronco has an entire line of appliances that work in complete harmony to
create delicious, healthy meals, snack and juices for you and your family.
But Wait, There's More!® Visit us online at www.Ronco.com for our entire product line.
265
Healthy, delicious food made easy; that’s the promise that Ronco aims to
deliver to our customers. Ready Grill Grilling - Your guide to indoor grilling
in the Ronco Ready Grill certainly keeps that promise. So get ready to take
your new favorite kitchen appliance, the Ronco Ready Grill, to the next level.
With recipes from breakfast to dessert, both simple and elegant, this book
will help you tackle them all! It includes over 100 unique recipes, plus 40
frozen food ideas, that are sure to inspire. Get your creative juices flowing
and start grilling the foods that you love in the Ronco Ready Grill, today!
Ready Grill Grilling
Item Number: BKRG1001PRT
Made in the U.S.A

Untitled

Transcription

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