This document provides recipes that can be made using a George Foreman Evolve Grill. It includes recipes for hash brown egg omelets, vegetable frittatas, meatball sliders, mushroom and bacon topped steaks, cinnamon roll waffles, pumpkin pies, and chocolate pecan bars. Directions are provided for preparing and cooking each recipe using the different attachments of the electric grill.

1. Evolve Grill: Video Recipes

2. Prep Time: 10 min.
Total Time: 30 min.
Servings: 3
INGREDIENTS
1 tbsp. vegetable oil
1-1/2 cups shredded refrigerated hash brown potatoes
3 bacon slices, cooked and crumbled
1/4 cup diced green bell pepper
3 eggs, beaten
1/3 cup milk
3/4 cup shredded cheddar cheese
1/4 tsp. dried thyme
DIRECTIONS
1. Attach top and bottom omelet plates to George Foreman Evolve Grill.
2. Preheat to 350F°.
3. Divide oil between 3 omelet compartments. When hot, press 1/2 cup hash
browns into each compartment.
4. Close grill and cook 12 min. until potatoes are crisp and brown.
5. In medium bowl, mix eggs and milk; stir in crumbled bacon, pepper, and
thyme.
6. Divide and pour egg mixture over hash browns. Cover and cook an additional
4-5 min. until eggs are set.
7. Loosen edges of omelets and remove from pan. Top with cheese. Serve
immediately.

3. Prep Time: 15 min.
Total Time: 30 min.
Servings: 6
INGREDIENTS
1 Tbsp. vegetable oil
1-1/2 cups broccoli florets, cut into bite-size pieces
1 medium carrot, coarsely chopped
1/4 cup chopped onions
1 tsp. dried dill weed
3 tsp. soy sauce
3 egg whites
3 whole eggs
1 cup milk
1 cup shredded Colby Jack cheese
DIRECTIONS
1. Attach the Deep Dish Baking Pan into the bottom position of the Evolve Grill.
2. Preheat to 350°F.
3. Heat vegetable oil; add vegetables, dill, and soy sauce.
4. Cover and cook 5 min., stirring frequently.
5. Beat eggs and milk in medium bowl until well-blended. Stir in shredded cheese.
6. Pour egg mixture into baking pan with vegetables, stir gently to combine.
7. Bake covered for 15 min.
8. Remove Baking Pan and let stand for 5 min. before cutting and serving.

4. Prep Time:10min.
Total Time: 20min.
Servings: 3
INGREDIENTS
3/4 lb. lean ground beef
2 cloves garlic, finely chopped
1/4 cup chopped onion
1/4 cup dry breadcrumbs
1 egg
1/2 tsp. each salt and pepper
1 cup tomato sauce, divided
1 tsp. dried Italian seasoning
6 dinner rolls, heated and sliced
4 slices Provolone cheese, cut in halves
2 tbsp. grated Parmesan cheese
DIRECTIONS
1. In large bowl, mix together ground beef, garlic, onion, egg, breadcrumbs, salt, pepper, and HALF of tomato sauce.
2. Form meat mixture into 6 meatballs, set aside.
3. Attach ceramic grill plates to George Foreman Evolve Grill.
4. Preheat grill to 400°F.
5. Place slider plate on bottom grill plate, place one meatball into each opening.
6. Close grill and cook 6 minutes or until meatballs reach internal temperature of 165°F.
7. For each slider, place 1 piece of cheese folded in half on bottom bun. Top with slider and 1 spoonful of sauce.
Sprinkle with Parmesan cheese and cover with top bun.
8. Secure with party picks to serve.

5. Prep Time: 8 min.
Total Time: 16 min.
Servings: 4
INGREDIENTS
4 ounces sliced fresh mushrooms
1 strip bacon, cut into 4 pieces
2 beef tenderloin steaks, about 4 ounces each
1/2 tsp. garlic salt
1/4 tsp. coarsely ground black pepper
4 tsp. crumbled blue or Gorgonzola cheese
DIRECTIONS
1. Attach ceramic grill plates.
2. Preheat grill to 375°F.
3. Place mushrooms on grill, top with bacon and grill 10 min.
4. Remove mushrooms and bacon, set aside.
5. Press SEAR button on grill, wait until grill preheats and 500°F display stops flashing.
6. Season steaks with garlic salt and pepper.
7. Place steaks on grill and sear for 90 seconds (grill will return to 350°F after searing function completes.)
8. Grill steaks at 350°F for 3-4 min.
9. Remove steaks from grill and top with mushrooms, bacon, and blue cheese.

6. Prep Time: 5 min.
Total Time: 10 min.
Serving Size: 8
INGREDIENTS
1 can refrigerated cinnamon rolls, with icing
DIRECTIONS
1. Attach upper and lower waffle plates to
Evolve Grill.
2. Preheat to 350°F.
3. Place 4 raw cinnamon rolls on bottom
waffle plate.
4. Close grill and cook 3-4 minutes.
5. Remove waffles and top with icing. Serve
warm.

7. Prep Time: 10 min. Total Time: 25 min.
Servings: 6
INGREDIENTS
1 pre-made refrigerated piecrust
1 cup canned pumpkin
3/4 cup half-and-half
1 egg
1/4 cup sugar
2 tbsp. firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. salt
2 cups flour
DIRECTIONS
1. Attach bake dish into the bottom position of the George Foreman Evolve Grill. Attach ceramic grill plate to the top position.
2. Preheat grill to 400°F.
3. Unroll piecrust onto floured surface and, using a 4-inch round bowl or cookie cutter, cut out 6 circles.
4. Lightly grease muffin plate, press crusts into each cup. Flute edges, if desired.
5. In medium bowl, mix remaining ingredients until well-blended.
6. Fill each muffin cup with about 1/3 cup pumpkin mixture.
7. Set muffin plate inside bake dish and close grill.
8. Bake covered at 400°F for 10 minutes, then reduce heat to 300°F and continue baking for 15-25 min. or until set.
9. Remove muffin plate to cooling rack, and gently lift out pies with a spoon.
10. Cool on rack for 2 hours. Top pies with a dollop of whipped cream, toasted pecans, and cinnamon.

8. Prep Time: 10 min.
Total Time: 25 min.
Servings: 6
INGREDIENTS
1 cup butter, softened
1 cup brown sugar
1 egg yolk
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
3 milk chocolate candy bars
1/2 cup chopped pecans
DIRECTIONS
1. Cream butter and brown sugar in medium bowl.
2. Mix in egg yolk and vanilla.
3. Lightly mix in flour and salt to form dough.
4. Lightly grease griddle plate. Press dough evenly into bottom of plate.
5. Attach griddle pan to bottom position of George Foreman Evolve Grill with ceramic grill plate attache to top.
6. Turn grill on and set temperature for 350°F.
7. Bake covered for 12 min. while grill is preheating.
8. Open grill and place 3 chocolate bars on top of dough. Close grill and bake an additional minute to allow chocolate to
melt.
9. Remove griddle plate from grill and place on heat-proof surface.
10. Spread chocolate to cover surface of bars. Sprinkle with nuts. Cut into 2-inch squares using a plastic knife or spatula.