WHAT IS TARRAGON

How many times have you followed a recipe and met a mysterious herb? There are thousands of herb which can be used in cuisine to emphasize flavor, to strengthen health or other medicinal purposes. Sadly, we almost have no knowledge about these useful herbs and why we should have them in our dish. Today, I will introduce you about Tarragon, a versatile herb used in many French dishes.

Tarragon definition:

• Tarragon, which is also called estragon, is originated from daisy family and share the same characteristics as the perennial herb.
• It is believed to have been found in central Asia, probably Siberia.
• It is widely used mostly because of its unique aroma.
• Besides, this edible herb shows a large contribution in cuisine and medicine.

Some Tarragon Cooking Application

Tarragon shows a great capacity of making different dishes.

• French cuisine also called tarragon as one of their four fines herbs in history.
  Tarragon varies from countries, however, French tarragon is the most popular. Not only because of its signature appearance, which is half gray half green, pointed leaves, but also because of its remarkable aroma, a combination of pepper, licorice, anise, and fennel. This chateristic is the key deciding the perfection of a dish.
• Green salads are usually added tarragon to enhance the flavor as well as to make the dish look better.
• Remember to use fresh tarragon, not the dried one to gain the best result.
• There are also many dishes perform perfectly when added tarragon such as fish, chicken, veal, potatoes, eggs. Tarragon is a crucial factor in Bearnaise sauce as well, as a seasoning in this most wanted cream.

Nevertheless, one thing you should keep in mind is that you need to add tarragon gradually as long as you don’t want to be overwhelming by its aroma. Just go slowly one by one till you find your suitable stop.

Make Tarragon Tea

There’s no better way to taste the tarragon to its fullest by making a tarragon tea. You will need a kettle, some tarragon leaves and these below instructions:

• Boil the water in the tea kettle
• Add in tarragon leaves, about 1 tablespoon for 8-10 oz of water.
• Lower the heat and let the tea boiling in that state for about 5 minutes or more.

With some small gingers, lemon or honey, your tea would be even greater.

Tarragon Benefits

Tarragon is recommended in medicine because of its benefits in preventing disease and enhancing health. Tarragon also appears in different forms, which is flexible to grow in different conditions and have more functions as well.

Preventing Cancer:

• Doctors note that Tarragon is especially rich in fight free radical, vitamins, minerals and ions.
• Free radicals can cause cell damage and increase the risk of cancer. Antioxidants in tarragon will help us a lot in the fight with this century disease.
• Besides this herb encourages red blood cells production and oxygen dispersion in our body, so it is considered promoting normal heart and muscle functions and bond building, too.

Providing Relief

• Tarragon can ease your pain from the mild mouth or other sore and aches. One of the reasons is that it contains eugenol.
• This natural oil plays a big part in protecting yourself from germs, fungi, and infections with antibacterial. Your pain will soon go away if you use some tarragon tea or chewing some tarragon leaves.

Appetite Stimulant

Tarragon has been used to enhance the digest ferment so that it is useful to those who are struggling with their eating habit. This appetite stimulant has a lot poly- phenolic compound, which balances and maintains blood sugar at a healthy level.

Preventing Insomnia

One undeniable benefit of tarragon is that you can find yourself fall asleep much easier and more relaxed. Insomnia won’t be a big problem anymore if you use this herb regularly.

Fighting Bad Breath And Body Odor

Bad breath or body odor can be prevented by some tarragon, too. This herb is a kind of natural antimicrobial, which kills microorganisms or inhibits their growth. Irritable bowel syndrome and digestion problems can also be controlled with tarragon, even the production of bile in the liver, too.

Diffusing Tarragon

Tarragon oil can do much more than you expected:

• It contains antimicrobial and antiviral properties, which are two elements useful in fighting disease and improve body resistance.
• It cures such issues like colitis, menstrual problems, travel sickness, respiratory illness and whooping cough.
• Affected area can be healed with a mix of carrier oil and tarragon oil
• Your digest ferment will work better with some ingesting tarragon oil. Doctor’s instructions are needed.

Some Important cautions

Although this useful herb can bring us many benefits, you should be careful before using it. Some people might get the allergy or even health problems if don’t research carefully. I will give you some cautions below so that you can adjust your meal.

• Allergic Reaction​: Some people can be allergic to plant from Asteraceae family, ragweed or marigolds. Tarragon is a small branch of that plant. To have this herb in your medical plan, you should exercise extreme cautions.
• Pregnant And While Breastfeeding Women: It is quite dangerous to pregnant women because some properties inside can lead to suppressed menstruation.

To sum up, Tarragon is a useful herb both in culinary as well as medicine purpose. If you’re finding a spice originated from nature, tarragon should be ranked first.

Substitute for Tarragon

Tarragon appears in many French dishes. If you are a great fan of French cuisine, it would be a big fault if you do not have your tarragon to finish the dish. It may be because you go to the market at the last minute and every store has just run out of it. It may be because it’s not in the tarragon season and you can’t find it anywhere.

Don’t be frightened, I will give you some solutions for this situation.

With tarragon’s special flavor, we should try to replace it with some herbs sharing same characteristics. Below are 8 herbs which can help you get through your hard time.

1. Have a Fish? Replace with Dill.

If you are preparing a fish dish, Dill is perfect as a substitute. It is a small branch of the celery family, has long, thin limbs with separated leaves. You can find it easily in supermarkets, based on its appearance.

The licorice flavor of dill may vary differently from tarragon so that you should gradually add it in to get the best result. Some over or under-powdering may happen if you do not notice this.

With a suitable amount, this herb can harmonize perfectly with fish and meats without making them too bitter. Dill helps raise the fish flavor so good that a company called Great American Spice Company even made their own rubs for fish.

You can also make special dill sauces which are suitable for different types of fish. With salmon, you can try dill sauce in the creamy texture. With flounder, you can change it to a combination of dill and lemon.

2. Have Italian Dishes? Replace with Basil.

Basil can be unexpectedly found in your garden if you pay it some notice. This herb may appear in various types, like Thai basil, lemon basil, sweet basil, and holy basil, and many other.

Basil will be the best replacement in your favorite pesto sauce when you have run out of tarragon. It can be used both in the fresh and dry state, but I recommend fresh is much better.

Your cheese, chicken or any food cooked in Italian- American style will gain better flavor if you add in some basil. All you need to do is leaving some basil leaves in your oven with the dish. Along with the baking process, those leaves will dry out and give your food an unique aroma.

If you are doing a quick fry, the leaves will still give you the same aroma but will appear a bit stringier and you need to remove them before serving.

Remember to use an appropriate amount.

You can find some recipes using basil on the Internet. One advice is that you should try to cook some chicken tenderloins with fresh basil leaves. You will surprise with how savory everything is.

3. Have Salad Dressing? Replace with Marjoram.

If I mention tarragon substitute, you must have first thought about marjoram. This is one of the most common replacements for tarragon because they share many similarities. Marjoram has smooth, ovate leaves and a signature sweet taste.

Fresh marjoram is quite rare in cold countries since it is not easy to be grown in cold climate. Marjoram’s best height is about 30 inches and it has leaves blooming on top.

This sweet herb can be an ideal substitute in soups, sauces, dressings, and stews. Those dishes are not much different from what tarragon can be applied so that you can switch between marjoram and tarragon.

In some mushroom soups, marjoram can even be a better choice over tarragon because of its richness in nutrients and proteins.

For salad dressing, you can go with a recipe of tomato, salad, and marjoram, which will become a star among all of your dishes.

4. Replace with Chervil

You may have found this herb in some England or French dishes. Chervil is usually used in classical bearnaise sauce, in some chicken, white fish, eggs, vegetables and so on to enrich the flavor.

Some will wonder how a French taste can replace a traditional American herb. Chervil’s scent and aroma are a bit lighter than tarragon, yet still remain the necessary licorice and anise. That’s why this herb can be the best substitute that we are looking for.

However, there are still some flaws that chervil can not be as good as its ascendant. I recommend not to use it in parsley and chives. This herb is also not the best when used as dried state, too. The solution here is to find fresh marjoram and only add it when you are about to finish the cooking process.

A great way to enjoy marjoram is to make some herb butter. All you have to do is chop fresh chervil into small pieces, mix them with softened butter and chill. Prepare some fresh bread and you’re so ready for a wonderful breakfast.

5. Have Icecream? Replace with Fennel Seed

It’s unbelievable that you can even flavor your ice cream with a herb. In that case, fennel seed is perfect for you.

It is a strong plant yet owns a beloved appearance. You can recognize this fennel plant based on its signature yellow flowers and leaves which look like feathers. The reason for this special exterior is that fennel is a branch of the carrot family.

There are many interesting facts about this herb. First, it is used to made absinthe. People also use it for medicinal purposes, like to produce health care products made from nature, one we know is toothpaste, and many other applications.

Fennel seeds have tender taste, some people will say it is the same as denise but has quite an indescribable taste. You can use it in sweet dishes like desserts and soups, or many other dishes such as salads, puddings, and fish sauces. Based on its variety, you can replace tarragon with fennel in many cases without worrying.

You can easily flavor your pork chops with a combination of fennel seed, garlic, and a white wine sauce.

If you want to change your ice cream into a much more interesting dish, you can try to ground fennel seed, then mix it with some more ingredient and spread on top of your ice cream. Your diners will be surprised with your creation.

6. Have Fresh Bread? Replace with Aniseed

Annise’s flavor can be described as a combination of tarragon and fennel. It also has licorice flavor of tarragon. Anise can reach to 3 feet tall, has fruit and beautiful white flowers.

In Western culture, anise is quite popular in some entrees, drinks, and candies. It can be used in liquor or to flavor tea because, in herbal medicines, anise is considered an effective antiseptic or digestive.

One significant benefit, that every researcher advises, is that anise can help you a lot in strengthening health. It is more popular to use anise for medicinal purposes than for cooking purely. Anise can cure women’s menstrual cramps, colic in children, and pain from bloating.

Tarragon can be replaced by anise in cookies, tilapia, and fish taco dish.

Remember not to use a large amount of anise in any dish since this can turn your sweet meal into a bitter one and you won’t want that to happen. You should add it gradually until it reaches the taste you want.

7. Have Candies and Jams? Replace with Angelina.

Similar to the above herbs, Angelina has the edible parts in the roots of the plant. As beautiful as its name, this herb has white or greenish-white flowers and can grow up to 3 or 4 feet.

You can easily find Angelina in pastures in Asia, more specifically, Japan or China. In these Asian countries, Angelina is believed to treat ailments and encourage the healing to process more quickly.

Culinarily, Angelina can help flavoring liquors like gin and chartreuse. You can make a drink much more interesting with the distinguishing taste of Angelina.

This herb is also used to sweeten dishes like tarragon, based on its licorice taste. The first thing you should do with this sweet Angelina is making candy. With only a pound of the herb, your candies will be flavored perfectly.

Although Angelina is versatile in many situations, including making sweets or flavoring drinks, it is quite rare to find. This can be a good challenge for you, try growing an Angelina for many exotic dishes ahead. Why not?

8. Best choice: Replace with Thyme

If you have read some Egypt books, you must have heard about this herbs. This Thyme was used in embalming. Besides, it is a versatile herb that can replace tarragon in almost every situation.

This herb is unexpectedly widespread. You can see it in Roman when people use it to flavor cheese or liquors. You can see it in Middle Ages where people use it to give courage to warriors, protect people from nightmares and look after people on the way to the afterlife.

Thyme originates from mint or oregano families. It owns an interesting appearance and texture.

I recommend using thyme in the fresh state. However, it is also good in dried state,

In grocery stores, you may find it in sprigs in the herbal area. Thyme has paired leaves with white flowers growing from woody stems, which helps you easier to detect this herb.

You can use thyme to make corn bread with only 25 minutes baking. It can also be cooked well with vegetable and meats because its flavor can still be kept throughout the cooking process.

Conclusion

If you frequently use tarragon in cooking, it must be a struggling when you don’t have your favorite herb at the right time. With these above substitutes, I hope to have brought you some choices to finish your dish perfectly just in time. Besides using these herbs as a replacement, you can also create many more dishes with them, so keep creating in your kitchen.

• How to make Ricotta Cheese
• Can you freeze Ricotta Cheese
• Substitute for Ricotta Cheese

How to make Ricotta Cheese

What is Ricotta Cheese?

Ricotta is believed to originate in Italy during the early part of the 13th century, its name means “ cooked again”. This vasertile cheese has played a major role in Italy’s cuisine in particular and also in the world’s cuisine in general since then.

Ricotta comes in shape of a liquid appearing during the production of mozzarella and provolone. This liquid is first called whey and kind of watery and foamy. Then this whey will be cooked once again till it turns into curd texture and that we get our ricotta.

Ricotta holds great flexibility that the housewives can create many different combination from it. Many Italian dishes such as pasta, ravioli, tortellini and also deserts such as cheesecakes, cookies, etc. use ricotta as a crucial ingredient. Ricotta also works well as a topping in bagels, Italian bread and sweet rolls. You can serve it in hot or cold if you want to add ricotta in your salad as a dip.

Most important thing is that this cheese is proved good to our health, which allows us to create unlimited dishes based on its incredible capability.

Where does Ricotta Cheese come from?

Since the 1980s, ricotta has been sold in American grocery stores as a product made from cow’s milk and sharing much similarity with cottage cheese. It bring to the diner a mild, light sweet taste but moist, firm texture.

You can also make your own ricotta with lemon juice, milk and half of hour at home!

How to make

Can you freeze Ricotta Cheese

If your kids’ favourite dish is lasagna, it must be a headache problem with the leftover ricotta cheese. This such expensive cheese can be in bad condition if you put it in the refrigerator for a long time without a proper method. In this article, we will figure out how to freeze ricotta in the right way to keep the best quality.

How To Freeze Ricotta Cheese

With your Ricotta alone:

The expiring date of ricotta can last for around three months if it is put in low temperature condition. But you can lengthen this time by simply follow these instructions:

• Use fresh ricotta cheese. This is not only good for your dish but also helps a lot in storage process.

•  Put the ricotta in the fridge in packed condition. If you haven’t opened it, put the whole inside. If you have, use a freezer bag and enclose it firmly. Make sure the is no gas left in your bags before enclose them.

•  Use heavy duty freezer bags if you store ricotta in containers in case of burning.

• Your cheese will be sour if there is still whey left in your container or bag, so remember to clean everything before putting your cheese inside.

•   The temperature is required to be zero degree Fahrenheit or lower to ensure the best quality. This is the key point to store your expensive cheese so you can use a thermometer to make sure about the proper temperature.

Everything after put in the fridge won’t keep the same taste and texture as before. Ricotta is not an exception. Nevertheless, you can use it in lasagna, soups or any dishes that need cooking.

• There will be some liquid on top of ricotta when you thaw it after days in the refrigerators. Use an electric mixer or a large spoon to mix it in the cheese until it is not too soupy.

Make sure that your cheese hasn’t turns yellow or has had not so nice flavor. This is a sign showing that the cheese has become rotten.

With Ricotta Cheese as an ingredient:

It is surprising to know that ricotta is stored better in form of an ingredient in a dish instead of a cheese itself.

I will take lasagna as an example in this case. Here are some steps to free lasagna with ricotta inside.

• First you need to cut it into parts with proper sizes.
• Use plastic or wax paper/ bags to cover each part one by one.
• Use a freezer bag to cover each part once again.
• Put into the fridge under a low temperature.

This approach helps you store your dish in a long time and is also convenient when you only want to thaw a small part of the dish.

Dishes with ricotta as an ingredient which perform well in freezing condition can be listed as: Lasagna, gnocchi, tortellini, manicotti, cannelloni, ricotta pie, ravioli, ricotta calzones and other kind of ricotta pasta.

Thawing process is also important to notice:

• Thaw your dish in the fridge first
• If you use oven for reheating, remember to add a bit water so that the sauce can be distracted from the pasta
• If you use microwave, it would be much better if you cover the dish with plastic or wax paper or aluminum foil.

You can also freeze your deserts such as cheese cakes in the fridge but they shouldn’t be stored for more than a month.

If you follow the above instructions correctly, you can double your ricotta’s available time. Hope you gain the best results with your ricotta cheese!

Substitute for Ricotta Cheese

• 1. Yogurt
• 2. Béchamel Sauce
• 3. Tofu
• 4. Goat Cheese
• 5. Whey
• 6. Cashews
• 7. Clabbered Milk
• 8.Queso Fresco
• 9. Crème Fraîche
• 10. Parmesan
• 11. Mozzarella

If you are a cheese-aholic, ricotta must be something very familiar. Made from whey drained off from the production of mozzarella and provolone, this fresh cheese is a great ingredient in pasta and dessert dishes. However, with someone who is seeking for a low-fat dish or is a vegetarian, ricotta is not much a wise choice. Thus, this article will help you find a perfect substitute for the ricotta to fit every diner.

1. Yogurt

Yogurt can be quite interesting if you’re willing to find a light taste. Many Mediterranean and Middle East housewives use yogurt to make the sauce in their dishes.

• Going under a fermentation process, this dairy product can contain potassium, B12, and other important nutrients. Some might worry about this lactose fermentation, yet the oven would be the game changer. The bacteria, which actually aid your digestion, would be roughly inactive after being heated.
• One good thing is that you won’t have to worry about calories and fat since this product is much lighter than most of cheeses. Vegan will also find this an ideal solution when they can make themselves this “cheese” easily.
• On the other hand, this replacement can’t afford the best taste. Its texture and flavor is kind of similar to cream and mayonnaise at the same time.

Remember to use plain yogurt with no added flavors or sugar. Greek yogurt is also sugar-free either and is something that Greeks use in their dips.

2. Béchamel Sauce

Bechamel Sauce, which is also known as white sauce, is made from cooked butter and flour. This “roux” is then mixed with milk or cream to enrich the greasy taste. Many of modern sauces nowadays origin from this basis béchamel.

• An advantage is that you can have a better control over the sauce’s consistency. The more milk, the runnier this sauce would be and vice versa.
• In addition, unlike ricotta, Bechamel also prevents you from burning your dish since it needs more time for cooking.

3. Tofu

Some diner may want to look for a replacement for ricotta because of dietary sensitivities or allergies, or because they are a vegetarian. Actually, this tofu can be quite flexible as well as suitable as a substitute for ricotta cheese.

• It can recreate the same thickness and moisture as ricotta.
• More than that, tofu can even be a better base than being a feature.
• You can also free your mind in creating with a little bit basil mixed in, then your tofu can become a big change.

4. Goat Cheese

In this case, goat cheese seems to come very close to our actual ricotta. Not to be confused with aged goat cheese, fresh goat cheese is similar to Fromage blanc, except made with goat’s milk.

• A good goat cheese can even beat ricotta and give out much stronger in flavor. Though this goat’s product may turn out sharp and spicy, goat cheese holds a great similar in flavor with ricotta.
• In contrast, goat cheese can melt uncontrollably under the heat so that you should consider when using it in a long time cooking recipe.

We also have another kind of goat cheese, which is called goat’s milk ricotta. Many Italian use this as a substitute as cow’s milk is rare to find.

5. Whey

During the process of making mozzarella or provolone, there will be some stuff left behind, which is called whey.

You can make your own ricotta from that watery fluids by adding a little milk into the mixture. The milk will help whey shape its density and flavor. This process would be easier to handle the texture of your final result.

After drying everything out, your runny whey will become a ricotta with much more surprise when tasting. Some people call this whey is Ricottone, not Ricotta.

6. Cashews

Vegan may find many options in this article when another healthy food come out.

• The texture that cashew can create for stuffed shells is unneglectable. It can be much more perfect if mixed with some spinach or bay leaves.
• Cashew can bring out as much protein as cheese can as well.

Remember to soak cashews overnight so this protein can be enriched, and also the cashews will be much softer to be placed in the food processor. Finally, mash them all until they reach the same thickness as your ricotta.

7. Clabbered Milk

Clabbered cream and buttermilk cheese are the two incredible fillings for pasta. Clabbered, which is made from the curdling and souring process over time, can be a bit thicker than crème fraîche and significantly less sour than sour milk.

You can enjoy that similar cream by some lemon juice or whole milk. Take out 1 tablespoon of juice mixed with 1 cup of milk. You can also achieve a similar result using vinegar.

If the vinegar taste or lingering lemon might bother you, you should use tartar cream instead.

8.Queso Fresco

Queso Fresco, or queso blanco, which means “fresh cheese”, is made originally from raw cow’s milk or a combination of cow and goat milk in Mexico.

• Its flavor can be quite innocuous since it is mild, fresh, bright and milky at the same time.
• Queso Fresco has a trademark salty-sour kick just as clabbered milk due to the same making process.
• One of many good points of this cheese is that it can satisfy the taste of ricotta. . It’s great with tomatoes and best for lasagna.
• Though it is soft and quite easy to break down into a runny liquid, it is better than ricotta in the creamy state.
• However, finding a Spanish store selling this cheese is a real challenge.

9. Crème Fraîche

• Crème fraîche is a sibling to sour cream yet it is reduced the tartness more than sour cream.
• This cream is also high in thickness so it can give you the expecting ricotta’s creaminess.

High-fat content inside this cream can give you better chance to get rid of burning your dish, but this can become a big problem for people trying to lose weight.

You can make your own cream faiche by mixing buttermilk and whole milk in a ratio of 1 tablespoon buttermilk: 1 cup of milk. Put them all in an oven for heating in about 1 minute then refrigerator for cooling in 12 hours.

10. Parmesan

This name is given to Italian cheese which is hard in texture and all made from cow’s milk.

• This hardness is heaven to anyone who is finding an acceptable grittiness of ricotta in the substitute. Cottage cheese can also be mixed in to reach the ideal result.
• Nevertheless, too hard in texture can drive your cheese to be too dry. One solution is mixing it with another cheese/ cream listed above to get the best dish.

If you’re finding a way to complete stuffed shells or baked ziti, parmesan’s dryness can be fixed with a bit of a stringy mozzarella.

11. Mozzarella

It is a great missing if you mention Italy without mozzarella. Be careful when buying Mozzarella because a bad Mozzarella can result in dryness and heaviness.

Beside, this “perfect” fresh cheese still shows some weakness as a replacement for ricotta. One of these is not giving such strong flavor as we expected. Clumping texture and fibrous texture are two other problems that we should consider when using this.

Though this Italian treasure can be perfect on its own, it just can be the last consideration after all of the above.

Hope all the products above have helped you find the best replacement for your ricotta. They are not only useful as backups but also great companions for many more dishes. It’s all depend on your creativity.

• How to make tamales
• How to reheat tamales
• How to steam tamales
• Tamales recipe

How to make tamales

How to cook tamales

What are tamales

How long to cook tamales

How to reheat tamales

A cooking skill of a housewife not only depends on how well she can cook but also on how cleverly she can manage the leftover. It is truly a nightmare when you open your refrigerator and see nothing but your remains from last night. However, you can change defeat into victory by using some simple tips and make everything great again.

In this article, I will show you some ways to reheat tamales – a traditional Mexican food. You can also apply these methods to other food since they are quite similar.

Best way to reheat tamales

1. Reheat Tamales using a Stove
2. Reheat Tamales using Microwave
3. Reheat Tamales using Oven

How to heat up/warm up / cook frozen tamales

1. Reheat Tamales using a Stove

You will need:

• A steamer rack: this will prevent your tamales from interacting with boiling water so that they won’t be too soft to eat. Some steamers are already equipped with this rack as a separable tray.
• A thermometer: this measuring device helps us a lot in determining the right temperature for our food, especially with leftovers. Some bacteria which carry germs and other digestive problems are only inactive once reaching a definite heat.

How to do

1 – Prepare your tamales.

– If your leftover tamales are frozen, you need to thaw them in the cooling compartment of the refrigerator. It would take you around 1 day. Alternatively, tamales can be put into the microwave under the defrost setting with only 1 hour. Remember to place a moist towel under the tamales after thawing them the first 60 seconds.
– Any wrappings or aluminum foils should be taken off before reheating because they may lead to unwanted melting and other burns inside the microwave.

2- Heat the Water

– Fill your pot with a couple of water ( around 4 cups of water is enough), set the steamer to medium high and bring your water to boiling state.

3 – Arrange and Heat all up:

– Use your boiler and stack all prepared tamales onto it.
– Do not lay tamales back down on either side. The best position is tamales standing up with the open end facing your lid. ( with 1-inch spaces between each tamale)
– Adjust the heat to medium-low and cover the boiler with a large lid.
– Avoid taking off the lid many times as heat will be lost during the process and lead to a longer time than expected.

4- Temperature Checking

– After around 15 minutes, you can use a thermometer to determine the tamales’ temperature.
– Within the thickest part, the most suitable temperature is 165 degrees F.
– Place the tamales back onto the rack in case they are below the standard temperature and continue heating for 3-5 minutes more.
– Make sure to keep it around 165. You can check the steamer several times by using the same method.
– Remember to change another lid, or using a clean handkerchief to dry out all the steam before placing the lid back to your tamales.

5- Ready to serve

– Use tongs or chopsticks to take out all your tamales from the pot. Waiting till they are cool down and ready to enjoy.

2. Reheat Tamales using Microwave

If you don’t have a stove, you can use a microwave as a replacement. However, tamales usually appear with hot spots after being reheated in the microwave. In additional, some ingredients inside your tamales won’t keep the same taste as before and have a tendency to be dry and troubled.

So I still go with the stove as the best choice and consider microwave as a backup.

You will need:

• A microwave-safe plate: You won’t want your dish covered with melted foil or plastic. These safe plates, which are all made of glass or highly heat- resistant plastic, make sure that your food will have the best flavor and won’t cause any unintended incidents.
• Moist paper towel: Use any clean paper you have and spray them with about 3 tablespoons of water until they are damp enough. This towel will release steam as heated by the microwave, which preserves the tamales’ flavor.

How to do:

1 – Prepare the Tamales

– Take out all your remaining tamales and place them evenly on the microwave disk. The distance between each tamale should be around 1 inch so that the heat can warm them up thoroughly.
– Place a damp towel over tamales to keep them moist and soft.

2- Set your Microwave and Start Heating

– Put the plate of tamales onto the turntable of the microwave for 15 seconds under full-power mode.
– Take notice to your tamales through the glass of the microwaves while heating.
– After 15 seconds, you should remove the towel, turn your tamales over and repeat those above steps again: place a newly damp paper onto your food, put them all into the microwave for another 15 seconds.

3-Temperature Checking

– After 30 seconds of waiting, now you can open the microwave and take out your tamales for checking.
– Remove the unnecessary paper wrapped around your food and put in a thermometer to determine the internal heat. 165 degrees F is the most suitable temperature for leftover to prevent bacteria and other digestive germs.
– If your tamales haven’t reached that target, place them back into the microwave and heat them for around 15 seconds more.

4- Check your finished Tamales:

– As I said above, microwave usually leaves hot/ cold spots unevenly through your tamales. You should check carefully using your finger running along your food.
– If this event does appear in your tamales, place them back into the microwave and reheat them all again. Small pieces of tamales can be heated more efficiently, so you can cut them into halves for the best result.

3. Reheat Tamales using Oven

You will need:

• Aluminum foil: I recommend using plain foil or foil which is not made from plastic.
• Oven- safe platter: you should buy a cast iron, stoneware, metal or glass platter. Be careful with cast- iron or stoneware ones because they may cause sticky to your tamales.

How to do:

1 – Prepare your Tamales

– Use the foil to wrap around each tamale two or three times.
– Remember to wrap your food one by one to gain the best result.
– Fold or squeeze 2 ends of the foil and make sure all the air is released out of the packet.
– Place tamales onto the platter. You should only have 1 layer of tamales for each platter. If you have too many tamales, you need a larger one or more platters.
– And of course, don’t let tamales interfere each other.

2 – Heat all up:

– Prepare your oven with 325 degrees F before cooking the tamales.
– Place the platters in your oven and cook them for around 20 minutes.
– Remember to take out your platters and turn over your tamales so that oven can deliver heat thoroughly.

3 – Temperature Checking

– Take your tamales out, take off one of the tamales’ foil and use the thermometer to test the internal heat.
– As usual, 165 degrees F is the target we want for our food. If they haven’t had that temperature, turn them back to their foil and reheat in the oven for another 5 minutes.

Some small tricks:

1 – Trick with corn husks:

– All of the reheating methods above can be much efficient with some corn husks because they help your food stay together and keep them away from splashing during the process.
– Fresh corn husks can improve the taste of tamales. They are also easily to discard as normal trash.

2– Trick with Frozen Tamales:

– Surprise, you can reheat your tamales without waiting till they are all thawed. However, this would take you 10 minutes longer than normal reheating. And there is one more risk that tamales won’t be heated evenly as from normal state and might get drier than we want.
– You should only use this method as the last resort as you are too busy to thaw tamales or being in a quick time cooking.

3 – Trick with Fried Tamales:

– Some people is interested in tamales with a crispy texture, this trick will help you get their point. After reheating tamales, as usual, put them in the pan and fry till the outer layer turns to orange.
– However, you should use many towels to decrease oil in fried tamales after the process since they are quite oversaturated with each other.

Hope you have an enjoyable meal with your family. Now you know the best solution to renew all your leftovers.

How to steam tamales

How long to steam tamales

How to eat a tamale

Cooking a great dish is a struggling process, but how to serve that dish well also creates big problems. The appearance of your dish is dependent on what your expectation is. Tamales can give you flexible choices in displaying so just free yourself. Sometimes crazy ideas can give out unexpected results.

We will give you some recommendation about some accompanies that work well for tamales and some tips for your decoration.

What to serve with tamales

You will need

– Use corn husks or banana leaves for plating:

+ These leaves and husks are catalysts in your tamales cooking process, so why don’t we use them for decoration too? We can reuse them quite many times because of their stoutness. They’re also extremely environmentally friendly, you can just simply throw them into the garbage bin without worrying about their effect.
+ Use leaves/ husks which haven’t been steamed, plate them under your tamales and your diners will surprise with your creativity. This will help you on those days that you are too lazy to decorate anything and just want to throw your tamales all on the plates.

– Use Sauce Bowl/ Disk:

Tamales would taste best when being served with certain sauces. Thus you should prepare some small bows or disks for saucing. A set of small ones would work best because some diners will want to try many sauces at a time.

– Side Dishes:

Obviously, some mashed potatoes and steamed broccoli aren’t going to work if you want an authentic Mexican tamale disk. You should give it a try with some rice, beans, and some chilies. The beans here can be refried to satisfy your traditional stomach. Side dishes can vary from place to place, as long as you taste good, it’s all up to you.

– Add in some Fillings:

Some fillings is necessary when you want to add extra experience to your diners’ journey. Shredded pork (should be some pork butt in traditional American style) or chicken seem to be two most popular options.
Another alternative is beef. You can also consider spinach and cheese for vegetarian. Some salsa can also be flexibly used as fillings, too. However, you should be careful because some over- wet filler can ruin all your tamales.

–  Sauce is the most important part that we can’t ignore.

Though Mexican doesn’t use sauce when they eat tamales, sauces can be the game changers. Some combination would be real good that your diners will never forget your tamales.

Mole sauce: a mole contains chilies and chocolate. This kind of sauce is so popular in Mexico that it even overwhelms tamales.

Mole Verde: the main ingredients are pumpkin seeds and green chilies. Other ingredients may be some green tomatoes, radish leaves, lettuce, garlic and so on. This one is served with chicken or pork and can be accompanied by red or white rice or beans.

Americanized pumpkin mole: Chicken tamales can make you surprise when being served with this pumpkin filling. If you don’t want to be too risky with this creamy pumpkin one, a plain chili sauce is also great

Green Tomatillo Salsa: This can be a surprising choice for tamales. Just use a bit of tomatillo, green chilies, and fresh cilantro then you can have a nice company.

Cream: This white creamy sauce can be interesting if you are eager for some different taste. American sour cream is a good replacement instead of Mexican one if you don’t have a chance to get the authentic cream. The suitable catalysts can be some lime juice, cilantro and a clove of garlic.

Prepare you tamales for serving in Steps

1 – Nobody wants Raw Tamales:

The first step before any serving is, of course, the cooking. It’s easy for everyone to have delicious tamales.

– Lay some husks or banana leaves over you rack, then place your tamales over them. Some masa dough can be helpful if you spread them evenly around the inside of the husks. You should add 1 or 2 spoons of masa over you filling to increase the flavor. Wrap up all and heat up your steamer for 1-2 hours.
– Remember not to let water touch the tamales or it can ruin all your disk. You should repair a kettle to make sure the water inside the steamer always in the same level. Some might evaporate during the boiling process.

2 – Checking your Tamales.

One easy way to test your finished tamales is pulling one corner of the husks. If the husks come away easily, your tamales are ready to serve. Otherwise, you should put them back to the steamer for some more minutes.

3 – Cooling Your Tamales

– You might want to cool all your tamales down before serving by placing them on a rack or a plate. The ideal time would be about 5 minutes.
– Don’t cool tamales down for very long because dried tamales can be a big disappointment.
– Be careful with the racks because they can cause dryness in such quick time.

4 – Some decoration:

– If you are too lazy in this presentation process, you can follow my trick above about husks and leaves things. However, it would be best with non-steamed ones.
– If you have quite a lot more time, tamales can become an enjoyable experience with mixing and matching. You can choose between letting them wrapped or opened, buffet style or one plate for all, etc. Personally, I will recommend leaving tamales unwrapped since open too early can cause dryness to this dish.

5 – Side Dishes and Sauces

– Rice or beans can gather into simple piles. Chilies should be sliced. These side disks won’t mess up everything if you represent them separately in different bowls/ disks. Anyways, it would be a more attractive meal if everything is put together.
– In another hand, sauces should be presented individually instead of being served directly on the plate. This will allow diners to adjust their taste as well as make sure you won’t serve a runny dish. A clean presentation is also more inviting.

Some small tips:

Soak Your Husk

– As I mentioned above, a tip to check your tamales satisfaction is pulling off their husks. However, in some cases, your husks are too dry that they stick tightly to the tamales even when everything has been all done. You won’t want your guest struggle to open your tamales, so try soaking the husks before doing some wrapping or decoration.
– 10 minutes- 1 hour for soaking before cooking is enough for hydration. This hydrating process will solve all the dryness problems.

Heat the Sauces:

– Place your small bowls of sauces into an oven to 200 degrees and heat them all up.
– A warm bowl of sauce could be such an effective invitation for some strict guest. This will also work well if you need more time to move your dish from place to place.
– But remember to use bowls made from highly heat-resistant substances.

Serve with an artistic presentation:

– Some contrast may help your tamales stand out among different disks. Red sauces should be matched with green spinach, which will enhance the appearance of fired crispy tamales.
– A good presentation would decrease complaints and help create a clean look to your disk. Tamales are a great choice for those who want to play with colors. And of course, every diner would be much pleased with a beautiful plate.

Tamales recipe

Pork tamales/ Homemade tamales

Chicken tamales

Mexican tamales

Vegetarian tamales

• Convection Oven Cooking Times
• Nuwave Oven Recipes

Convection Oven Cooking Times

Convection Oven Cooking Times Chart

Food	CONVECTIONAL OVEN		CONVECTION OVEN
	Temp	Time	Temp	Time
CHICKEN
Whole (5lbs)	350	2 hrs to 2hrs 15'	330	1 hr 30' to 1 hr 41'
Boneless Breast	350	20-30 mins	330	15-22 mins
Legs/Thighs (4-8oz)	350	40-50 mins	330	30-37 mins
FISH
Whole (3-5lbs)	350	30 mins	330	22 mins
Fillet (3-5lbs)	350	30 mins	330	22 mins
Steaks (3-5lbs)	350	40 mins	330	30 mins
BEEF
Rib Roast, Bone-in (4lbs)	325	1 hr 30' to 1 hr 40'	305	1 hr 07' to 1 hr 18'
Round or Rump Roast (4lbs)	325	2 hrs to 2 hrs 30'	305	1 hr 30' to 1 hr 52'
Tenderloin (4lbs)	425	45-60 mins	405	33-45 mins
PORK
Loin Roast (2lbs)	325	40-60 mins	305	35-45 mins
Crown Roast (2lbs)	325	40-60 mins	305	30-45 mins
Tenderloin (1 1/2 lbs)	425	20-30 mins	405	15-22 mins
BAKED FOOD
Pie Crust	350	10 mins	350	10 mins
Cake	350	40-45 mins	300	40-45 mins
Fruit Cobbler	400	25-30 mins	350	25-30 mins
Baked Potato	325	1 hr 30'	275	1 hr 30 mins

Nuwave Oven Recipes

Nuwave Oven Recipe Book 

• Recipes for Breakfast:
• Recipes for Appetizers
• Reipes for Dehydration & Nuts
• Recipes for Pizza
• Tips for Vegetables
• Recipes for Poultry
• Recipes for Beef
• Recipes for Pork
• Recipes for Seafood
• Recipes for Lamb
• Recipes for Dessert

This recipe book contains valuable information that will help you start incorporating the NuWave Oven Pro Plus into your daily life. We’ve provided easy-toprepare recipes, along with helpful tips at the beginning of each section that will help you achieve perfect cooking results every time.

Metal containers, aluminum foil or any oven-safe dish can be used in the NuWave Oven Pro Plus. The infrared rays will not penetrate through these materials. Lightweight aluminum foil works best for lining shallow dishes and pans. Cover food loosely with aluminum foil to protect from browning more than preferred. Keep in mind that heat will still circulate, but the foil may slow the cooking time of the food beneath. Steam buildup can occur when cooking foods that contain a lot of moisture, like vegetables or fish.

When your cooking cycle is complete, please remember to lift the dome so that steam is channeled away from your face. To keep prepared foods crisp, such as egg rolls, chicken tenders or pizza, remove the dome immediately after cooking.

Timing is the key to perfection with the NuWave Oven Pro Plus. Keep in mind that all cooking guidelines are just that, and may need to be adjusted depending on the specific situation. When cooking larger dishes such as roasts or other foods with varying thickness, suggested cooking times may need to be extended. Cook in 3-minute increments and check after each interval.

Using a meat thermometer is always essential for checking the internal temperature of the meat.

Recipes for Breakfast:

Bacon Cook at 350˚F on the 3-inch rack for 5-6 minutes per side.Sprinkle on brown sugar 5 minutes before finished for a sweet taste. For easy cleanup, place aluminum foil in the liner pan. Once the grease solidifies, discard the foil.

Egg substitutes can be used in any recipe. 1 egg equals ¼ cup egg substitute.

To warm pre-made muffins, breads or pastries, simply wrap in aluminum foil and place in the liner pan during the last 2 minutes of cooking time.

Toast bagels, English muffins or bread by placing on the 3-inch rack and cook at 350˚F for about 3-5 minutes.

Easy Quiche Pie

– Serves: 6

1 cup ham, chopped; 4 large mushrooms, medium chopped; 1 cup loosely packed spinach; 1 cup Swiss cheese, shredded; ½ cup Bisquick; 1 cup milk; ⅛ teaspoon pepper; 2 eggs

1. Place ham, mushrooms and spinach in oven-safe dish, silicone liner or foil and place on 3-inch rack.
2. Cook at 350°F for 6-8 minutes.
3. While ham mixture is cooking, mix Bisquick, milk, pepper and eggs.
4. Pour egg mixture in 8×8-inch silicone baking pan.
5. Stir cooked ham, mushroom, and spinach into baking pan.
6. Sprinkle cheese on top.
7. Place pan on 1-inch rack and bake at 350°F for 18-20 minutes, or until knife can be inserted and center comes out clean.
8. Let stand for 5 minutes before serving.

Cinnamon Breakfast Twists – Serves: 4

1 (11-ounce) package frozen breadsticks; 1 cup sugar; 2 teaspoons cinnamon

1. Mix sugar and cinnamon in medium bowl; set aside.
2. Place breadsticks in sugar mixture one at a time; toss to coat.
3. Hold breadstick by each end and twist.
4. Set on 3-inch rack and bake at 350°F for 12 minutes, turning once.

Tip: If you prefer softer twists, bake for 9 minutes. For different flavors, brush a beaten egg onto breadsticks and sprinkle with sesame seeds, poppy seeds, or grated cheese. Use butter to add more cinnamon sugar onto breadsticks.

Oven Omelette

– Serves: 4

10 eggs; ½ cup milk; 6 ounces Cheddar cheese, shredded; 1 cup ham or bacon, finely chopped; ½ cup green pepper, chopped; ¼ cup onion, chopped; 1 tablespoon parsley

1. In medium bowl, beat eggs and milk until fluffy.
2. Stir in cheese, meat, green pepper and onion.
3. Pour egg mixture into 8×8-inch silicone baking pan.
4. Bake on 1-inch rack at 350°F for 12-15 minutes.
5. Let sit inside dome for 1 minute and then cut into desired sizes (Do not cut directly in silicone pan).

Tip: You can add any type of meat to this dish. Just finely chop it and drain the grease

NuWave Muffin Sandwich

– Serves: 2

2 large eggs 2 English muffins, split in half 2 slices Canadian bacon 2 slices American cheese Salt & pepper to taste

1. Spray two large custard cups with oil.
2. Crack one egg into each cup.
3. Gently break yolk.
4. Season with salt & pepper.
5. Place English muffin halves in liner pan and place eggs on 3-inch rack.
6. Cook at 350°F for 5-6 minutes.
7. When timer goes off, place Canadian bacon on rack next to eggs.
8. Place cheese on muffins and cook for additional 2 minutes.
9. Assemble sandwiches & enjoy!

Tip: Replace Canadian bacon with frozen breakfast sausage patties.

Low-Cal French Toast

Serves: 6

½ loaf bread; 1 (16-ounce) container egg substitute; 1 cup corn flakes, crumbed

1. Soak favorite bread in egg substitute.
2. Coat in corn flake crumbs.
3. Place bread on 3-inch rack and bake at 350°F for 10-12 minutes.

Tip: Top with low-calorie syrup or fruit and you can have a crispy, healthy, and delicious breakfast!

Steak & Eggs Serves: 1

1 (4-ounce) sirloin steak Seasoned salt to taste ½ tomato, seeds removed 2 tablespoons Parmesan cheese, grated 1 tablespoon butter 2 large eggs 1 scallion, thinly sliced

1. Crack eggs in shallow, oven-safe dish.
2. Break yolks and place in liner pan.
3. Cut ¼ tomato from top, and sliver from bottom, so tomato can stand upright.
4. Season steak and add cheese to tomatoes. Place steak and tomatoes on
5. Place steak and tomatoes on 3-inch rack.
6. Cook at 350°F for 8-9 minutes per side for medium doneness.

Tip: When cooking from frozen, place frozen steak on 3-inch rack and cook at 350°F for 14-15 minutes. Add eggs and tomato and cook another 10 minutes

Ham & Cheese Strata

– Serves: 6-8

10 bread slices 1½ cups ham, cubed 6 ounces Swiss cheese, shredded 6 ounces Cheddar cheese, shredded 4 eggs ½ teaspoon salt 1 teaspoon onion powder 1½ cups milk 1 teaspoon dry mustard ¼ teaspoon red bell pepper 1½ cups corn flakes 4 tablespoons butter, melted

1. Trim crust from bread and layer 10-inch baking pan, or 8×8-inch silicone baking pan.
2. Layer ham and cheeses, alternating layers.
3. Mix eggs, milk and seasonings together.
4. Pour egg mixture over layers.
5. Let liquid soak into bread for 2 minutes.
6. Mix cornflakes and melted butter; sprinkle on top.
7. Bake on 1-inch rack at 350°F for 20 minutes to form crust.
8. When strata starts to brown, cover loosely with foil and finish cooking for an additional 10 more minutes.
9. When done, let sit for 1-2 minutes.

Ham & Eggs Scramble

Serves: 1

2 large eggs 3 ounces ham, chopped 2 tablespoons parsley, chopped 2 ounces Cheddar cheese, shredded Salt & pepper to taste

1. Mix all ingredients together in shallow dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 7-9 minutes.
4. Stir and continue to cook for 2 minutes.

Tip: For a spicy kick, add 3 ounces crumbled chorizo sausage

Nest Egg with Manchego

– Serves: 1

1 bread slice 1 teaspoon butter or cooking spray 1 egg 3 tablespoons Manchego cheese

1. Cut round large enough to fit an egg from bread.
2. Flatten and press back into hole.
3. Butter both bread sides.
4. Place bread in oven-safe baking pan on 3-inch rack.
5. Crack egg into hole and top with black pepper and Manchego cheese.
6. Bake at 350°F for 10-11 minutes.
7. Serve with sliced bacon and fresh fruit.

Tip: You can substitute any kind of cheese. Tip: Use bottom of a juice glass, can or round cutters to cut bread.

Recipes for Appetizers

Prepared foods from your grocer’s freezer section make great, easy snacks for appetizers or entertaining. These items are prepared to perfection on the 3-inch rack at 350˚F for about 6-10 minutes per side. Some of the most popular choices include:

Hot wings; Corn dogs; Bagel bites; Chicken tenders; Poppers; Potato skins; Egg rolls; Pot stickers; French fries

For the best grilled cheese sandwich, use the 3-inch rack and cook at 350°F for 3-4 minutes per side. Add some ham or turkey for extra protein!

Sweet Party Mix Yield

– 6 cups

2 cups bite-size corn square cereal; 2 cups bite-size rice square cereal; 1 cup pretzel knots; ½ cup sliced almonds; ¼ cup packed brown sugar; 1½ tablespoons butter; 1½ tablespoons light-colored corn syrup; ¼ teaspoon baking soda; ½ cup dried cranberries

1. In large bowl, combine corn cereal, rice cereal, pretzels and almonds; set aside.
2. In 3-quart sauce pan, combine brown sugar, butter and corn syrup.
3. Cook sugar mixture on Medium (275°F) heat and stir until mixture boils.
4. Continue boiling at moderate, steady rate, without stirring, for 3 additional minutes.
5. Remove saucepan from heat and stir in baking soda.
6. Pour sugar mixture over cereal mixture; gently stir to coat.
7. Pour cereal mixture into liner pan.
8. Bake at 350°F for 8-9 minutes.
9. Stir and cook for 5 additional minutes.
10. Lay hot party mix on large buttered foil.
11. Once cool, break up pieces and stir in dried fruit.
12. Store in an air-tight container

Stuffed Potato Bites

Serves: 2

2 medium baked potatoes; ¼ cup low-fat sour cream; 1 packet ranch seasoning; 1 cup Cheddar cheese, shredded Green onions (optional); Bacon pieces, cooked (optional)

1. Bake potatoes on 1-inch rack at 350°F for 35-45 minutes.
2. Let cool for 5-10 minutes.
3. Cut potatoes lengthwise and scoop out filling from skins.
4. Combine potato filling with sour cream and seasoning mix.
5. Fill skins with mixture and sprinkle with cheese.
6. Place skins on 3-inch rack and bake at 350°F for 6-7 minutes, or until cheese is melted.
7. Add green onions and bacon.

Shrimp Rumaki

Serves: 6

6 slices bacon 24 small shrimp or 12 jumbo shrimp, cut in half ¼ cup sliced water chestnuts

1. Cut bacon into 4 equal pieces.
2. Lay each bacon piece onto shrimp and chestnut slice.
3. Roll and secure with a toothpick.
4. Place shrimp on 3-inch rack and cook at 350°F for 6-8 minutes per side.

Tip: Replace shrimp with tofu, chicken livers or mussels

Sweet & Sour Cocktail Meatballs

Serves: 20

4 slices hearty white sandwich bread, torn into pieces ½ cup milk 2 large eggs ½ pound ground pork ½ cup fresh parsley, finely chopped 2 garlic cloves, minced 1 teaspoon salt 2 teaspoons pepper 2½ pounds lean ground beef 1 tablespoon vegetable oil 1 onion, minced 1 (28-ounce) can tomato sauce 2½ cups apricot preserves ¼ cup packed dark brown sugar 3 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard ¼ teaspoon red pepper flakes

1. Using fork, mash bread, milk and egg yolks in large bowl until smooth.
2. Add pork, parsley, garlic, salt and pepper; mix until incorporated.
3. Add beef and knead until combined.
4. Form mixture into 1¼-inch meatballs (makes about 80).
5. Place meatballs on 3-inch rack and bake at 350°F for 7-8 minutes per side.
6. While meatballs bake, place tomato sauce, apricot preserves, brown sugar, Worcestershire sauce, mustard and red pepper flakes in 3-quart sauce pan and mix well.
7. Heat sauce at 275˚F to achieve simmer.
8. Let simmer for 15-20 minutes.
9. Place meatballs in sauce to coat, then place in chafing dish or in liner pan to serve.

Tip: Unless you have the Extender Ring Kit, you will need to bake the meatballs in stages. With the Extender Ring Kit, both the 1-inch and 2-inch racks to place the meatballs on each layer.

Skinny Pigs in a Blanket Yield

16 pigs in blankets

2½ cups reduced-fat all-purpose baking mix ¾ cup low-fat milk 8 reduced-fat chicken or turkey hot dogs, cut in half

1. Spray liner pan with non-stick spray.
2. Combine baking mix and milk in bowl until soft dough forms.
3. Turn onto surface, lightly sprinkled with baking mix, and knead.
4. Roll dough into 8×12-inch rectangle.
5. Cut dough into 8 squares.
6. Cut each square in half to form 2 triangles.
7. Starting from narrow end, wrap each triangle around hot dog half.
8. Place in liner pan.
9. Bake at 350°F for 15-17 minutes.

Tip: You can serve with spicy mustard for added flavor. You can make this using premade crescent dinner rolls.

Grilled Cheese

– Serves: 1

2 slices wheat or white bread 1 tablespoon margarine or butter 2 slices American cheese

1. Spread butter or margarine on both sides of bread.
2. Place one piece on 3-inch rack, buttered side down.
3. Place cheese atop bread and top with remaining slice, buttered side up.
4. Grill at 350°F for 3-4 minutes per side.

Tip: Add your favorite meat such as ham, salami or turkey

Baked Party Sweet Onion Dip

Yield: 6 cups

2 large onions, medium diced 2 cups Parmesan cheese, shredded 2 cups low-fat mayonnaise ½ teaspoon black pepper

1. Mix all ingredients together in 10-inch baking pan.
2. Smooth ingredients flat and place on 1-inch rack.
3. Bake at 350°F for 12-14 minutes, or until the dish turns brown and bubbly.
4. Serve with your favorite crackers or bread.

Tip: You can substitute the ingredients with low fat cheese and mayonnaise. Tip: Vidallia onions work the best and are available year-round.

Tangy Mild Wings

Serves: 2-4

2 pounds chicken wings 1 cup ketchup ¼ bead molasses ¼ cup soy sauce ½ teaspoon red pepper flakes ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon salt 3 tablespoons Worcestershire sauce 3 tablespoons white vinegar

1. Mix all ingredients except chicken.
2. Add wings to sauce and coat well. Reserve extra sauce for dipping.
3. Place chicken on 3-inch rack and cook on 350°F for 7-9 minutes per side for fresh or 8-10 minutes per side for frozen.
4. Serve with carrots, celery and Ranch or Blue cheese dressing.

Tip: Add more cayenne pepper if desired.

Prosciutto-Wrapped Shrimp Sticks

Yield: 6 skewers

48 medium shrimp, uncooked ¾ pound thinly sliced prosciutto 3 tablespoons olive oil 8 (6-inch) bamboo skewers

1. Peel, devein, wash and remove tails from shrimp.
2. Uncurl shrimp and wrap small slice prosciutto neatly and snugly around each to cover.
3. Place shrimp on bamboo skewers; place skewers on 3-inch rack.
4. Using pastry brush, brush oil to coat each side.
5. Cook at 350°F for 5-7 minutes per side.
6. Sprinkle with black pepper

Savory Lil’ Smokies Yield: 50 sausages

¾ cup chili sauce ¾ cup grape jelly 4 teaspoons red wine 2 teaspoons dry mustard 1½ teaspoons soy sauce ½ teaspoon ground ginger ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg 1 pound little smoky sausages

1. Combine all ingredients, except sausages, into bowl and mix well until smooth.
2. Add sausages to sauce; coat well.
3. Pour sauce and sausages into liner pan.
4. Bake at 350°F for 6-7 minutes per side.
5. Serve with toothpicks.

Ham & Cheese Pitas Serves: 4

4 (8-inch) pita bread rounds 4 thin slices ham, cut in half 4 slices sharp Cheddar or Swiss cheese, cut in half 1 red onion, very thinly sliced 2 ripe tomatoes, very thinly sliced 1 tablespoon melted butter Paprika

1. Cut pita rounds across center, making 8 half circles.
2. Stuff each half with ham, cheese, onions and tomatoes.
3. Using pastry brush, lightly butter each piece.
4. Sprinkle with paprika.
5. Place directly on 3-inch rack and cook at 350°F for 7 minutes per side, or until cheese has melted.

Taco-Flavored Chicken Wings Yield: 30 wings

4 pounds chicken wings 1 pack taco seasoning 3 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons hot pepper sauce 1 cup guacamole or salsa (optional)

1. In large, resealable plastic bag, combine taco seasoning, oil and vinegar with hot pepper sauce.
2. Add chicken to sauce.
3. Seal bag and turn over to coat.
4. Let mixture sit in refrigerator for 30 minutes.
5. Place chicken on 3-inch rack and cook at 350°F for 8-10 minutes per side.

Tip: Serve with either guacamole or salsa

Spicy Grilled Shrimp Skewers

Serves: 4

1½ pounds extra-large shrimp, peeled and deveined 4 tablespoons unsalted butter, melted and divided ¼ teaspoon cayenne pepper ½ teaspoon salt ½ cup hot pepper jelly 1 teaspoon grated zest 2 tablespoons lime juice 4 wooden skewers

1. Wash and dry shrimp with paper towel.
2. Thread shrimp on skewers and brush with 1 tablespoon melted butter.
3. Season shrimp with salt and cayenne pepper.
4. Warm jelly in saucepan over Medium (275°F) heat until bubbling.
5. Remove jelly from heat and whisk in remaining butter, lime zest and lime juice.
6. Cover sauce and keep warm.
7. Place shrimp on 3-inch rack and cook at 350°F for 5-6 minutes per side for fresh or 7-8 minutes per side for frozen.

Tip: Adding fresh lime juice helps cut through the spice and sugar of hot pepper jelly for a tangy, balanced glaze. Soak wooden skewers in oil, to prevent burning

Jumbo Lump Crab Cakes

Yield: 4 large crab cakes

16 ounces jumbo lump crab meat ⅔ cup fresh or canned white bread crumbs 2 teaspoons Dijon mustard 2 tablespoons mayonnaise 2 tablespoons chopped chives 2 tablespoons chopped parsley 1 tablespoon lemon juice ½ teaspoon cayenne pepper 1 teaspoon crab seasoning Salt & pepper for taste

1. Mix all ingredients except crab meat.
2. Gently fold in crab meat, leaving meat in chunks. Add more bread crumbs if desired.
3. Form into desired crab cake sizes.
4. Place on 3-inch rack and cook at 350 °F for 8-9 minutes.

Tip: Place over gourmet greens or with your favorite sauce.

Hot Artichoke Dip

– 4 cups

1 cup mayonnaise ¼ cup minced fresh garlic clove 1 (8-ounce) package cream cheese, softened 1 cup Parmesan cheese, grated and divided 2 cups Monterey Jack cheese, shredded 2 (6-ounce) jars artichokes hearts, drained, divided and chopped

1. In medium bowl, mix garlic, mayonnaise, cream cheese, ¾ cup Parmesan cheese, 1 cup Monterey Jack cheese and artichokes.
2. Place in oven-safe dish.
3. Place on 1-inch rack and sprinkle remaining Parmesan and Monterey Jack cheese over top.
4. Bake at 350°F for 28-30 minutes, or until golden brown.

Italian Purses

– Yield: 16 purses

2 (8-ounce) canned crescent rolls ½ pound Italian sausage or ground beef, cooked and crumbled ½ cup Mozzarella cheese, shredded ½ cup onions, sliced 1 tablespoon Italian herb seasoning 1 medium tomato, diced ⅛ teaspoon garlic powder

1.  Mix meat, cheese, onions, Italian seasoning, tomato and garlic powder in a small bowl; set aside.
2. Separate dough into 8 triangles.
3. Place mixture by spoonful into each triangle.
4. Take each end of triangle and overlap top.
5. Pinch edges to seal in mixture.
6. Place 8 crescent roll purses on liner pan.
7. Bake at 350°F for 16-18 minutes.
8. Repeat for remaining eight purses.

Crab & Parmesan Wontons

– Serves: 4

24 wonton wrappers 4 ounces lump crab meat, pre-cooked 3 tablespoons Vidalia onion, grated 2 tablespoons Parmesan cheese, grated 2 tablespoons parsley, chopped ¼ teaspoon black pepper Small bowl warm water

1. In bowl, mix crab meat, onion, Parmesan, parsley and pepper.
2. Lay 3 single wonton wrappers on dry, clean surface and place tablespoon crab mixture into wrapper.
3. Using your finger or pastry brush, lightly spread water on wonton edges.
4. Fold into envelope, making sure points match up.
5. Press together and place on 3-inch rack.
6. Repeat process until all 24 are done.
7. Cook in batches at 350°F for 6-8 minutes per side.

Chicken Nachos

-Serves: 2

2 chicken breasts, pounded to 1-inch thickness ½ cup red or green peppers, chopped ½ cup onions, sliced 1 large tomato, chopped 1 (7-ounce) can green chiles, drained and diced 1 can small black olives, sliced

1. Place chicken breast on 3-inch rack.
2. Cook at 350°F for 10-12 minutes per side for fresh or 14-16 minutes per side for frozen.
3. Shred chicken.
4. Spray liner pan with non-stick cooking spray.
5. Place tortilla chips in liner pan and layer with shredded chicken, cheese and vegetables.
6. Top with second cheese layer.
7. Cook chips at 350°F for 11-12 minutes or until cheese is melted.

8. Serve with salsa.

Reipes for Dehydration & Nuts

Roasting Nuts:

Use pan on 3-inch rack and cook at 350˚F. Pecan or almond pieces, 3-4 minutes. Coconut, unsweetened and shredded, 1-2 minutes. Whole nuts can be roasted in two layers: For example, start one layer in liner pan for 6 minutes and then place another pan, filled with nuts, on 3-inch rack and continue for another 5 minutes. This doubles the capacity!

Dehydrating:

Alternate all foods when dehydrating. Non-stick cooking spray will help avoid sticking. When dehydrating, keep dome open slightly to let moisture escape. Remove dome promptly once your cycle has completed to ensure that moisture does not build up.

Adding foods to the 3-inch rack as well can increase amounts made. You need to alternate racks occasionally for even dehydrating times. Store all dehydrated foods in air-tight container in cool pantry. Fruits should be washed (minus bananas) and patted dry. Rub fresh lemon over apples to avoid browning.

Dehydrating Fruits

Bananas – ¼-inch thick, 150˚F for 4 hours Pineapple – ¼-inch thick, 120˚F for 8 hours Apples – ¼-inch thick, 150˚F for 4 hours Apricots – Pit and halve, 150˚F for 4½ – 5 hours Strawberries – Cut in half, 150˚F for 2½ – 3 hours

Dehydrating Vegetables

Asparagus – Dehydrate at 120˚F for 4½ hours Green Beans – Dehydrate at 120˚F for 5½ hours Mushrooms – Dehydrate at 120˚F for 4 – 5½ hours Summer squash – Cut ¼-inch slices, dehydrate at 120˚F for 4½ – 5 hours Tomatoes – Halve and removes seeds, dehydrate at 120˚F for 7½ – 8 hours Sweet Peppers – Cut into ½-inch long strips, dehydrate at 120˚F for 7 hours

Herbs – Wash and dry. Leave on stems and place on racks. Place herbs on racks and dehydrate at 120˚F for 1 hour for more delicate herbs like thyme, and cook for 1½ hours for hardier herbs like rosemary. Place rack over herbs to prevent herbs from flying around.

Spiced Pecans

Yield: 2 cups

1 package taco seasoning mix 5 tablespoons sugar, divided ¼ teaspoon cayenne pepper, divided 2 teaspoons cinnamon ¼ cup orange juice 2 cups pecan halves

1. Spray liner pan with oil.
2. In small saucepan, combine 1 tablespoon seasoning mix, 4 tablespoons sugar, ⅛ teaspoon cayenne pepper and cinnamon; mix well.
3. Stir in orange juice.
4. Bring to boil over Medium (275°F) heat.
5. Once boil is reached, remove pan from heat.
6. Add pecans; stir until pecans are well coated.
7. Spread pecans evenly in liner pan.
8. Cook at 350°F for 7-8 minutes.
9. Immediately remove dome and stir pecans.
10. Continue cooking at 350°F for additional 7-8 minutes.
11. While pecans cook, in small bowl, combine remaining seasoning mix, 1 tablespoon sugar and ⅛ teaspoon cayenne pepper.
12. Remove pecans from Oven.
13. Place pecans in bowl with seasoning mixture and toss. If pecans stick together, gently break them apart; continue to toss.
14. Spread pecans out on cooling rack.
15. Gently shake to remove any residual seasoning mixture.
16. Store in airtight container.

Beef Jerky

Yield: 1 pound

1 pound lean beef sliced thin (sliced lengthwise with the grain) ¼ cup soy sauce 3 tablespoons Worcestershire sauce 1 tablespoon garlic powder 3 tablespoons liquid smoke Cayenne pepper to taste

1. Place all ingredients in plastic bag and marinate overnight.
2. Place beef pieces in liner pan and 3-inch rack, ensuring that no pieces are touching.
3. Dehydrate at 175°F for about 3 hours.
4. Tent dome during last 5 minutes.
5. Pat jerky with paper towel to remove excess moisture.
6. Cool, and store.

Trail Mix

Yield: 11 cups

1 cup dried cranberries 1 cup dried blueberries 1 cup dried pineapple 1 cup dried apple pieces 1 cup peanuts 1 cup cashews 1 cup almonds 1 cup mini marshmallows 1 cup chocolate chips 1 cup peanut butter chips 1 cup white chocolate chips

1. Dehydrate berries at 150°F for 2½-3 hours.
2. Dehydrate pineapple at 120°F for 8 hours.
3. Dehydrate apples at 150°F for 4 hours.
4. Mix all ingredients together in large bowl.
5. To store, place in sandwich bags or airtight containers.

Recipes for Pizza

To cook a regular crust frozen pizza, place the pizza upside down inside the NuWave Silicone Pizza Liner and then cook according to directions. You can also use parchment paper instead of the Silicone Pizza Liner. To finish, flip the pizza so it is cheese side up and cook for an additional 3-5 minutes, until the cheese melts.

Thin Crust: Cook on 3-inch rack at 350°F for 18-20 minutes upside down, and right side up for 3-4 minutes.

Regular Crust: Cook on 3-inch rack at 350°F for 20-22 minutes upside down, and right side up for 5-7 minutes.

Thick Crust Cook on 3-inch rack at 350°F for 22-26 minutes upside down, and right side up for 5-7 minutes.

Deep Dish Cook on 3-inch rack at 350°F for 30 minutes upside down, and right side up for 15 minutes

Italian Pizza Burger

– Serves:4

½ cup pizza sauce, divided 1 egg, beaten ½ cup dry bread crumbs 2 teaspoons onion, dried & minced ½ teaspoon dried oregano ¼ teaspoon salt ⅛ teaspoon pepper 1½ pounds ground beef 3 slices Mozzarella cheese, cut into half moons 6 Kaiser rolls, cut into half moons

1. In bowl, mix egg, breadcrumbs, onion, oregano, salt, pepper and ground beef.
2. Form beef mixture into ½-inch thick patties.
3. Place patties on 3-inch rack and cook at 350°F for 7-8 minutes.
4. Flip burgers and cook at 350°F for additional 4 minutes.
5. Add cheese to burgers and cook for 1 minute.
6. Assemble burgers by placing each on bottom roll, pizza sauce on top and top roll.

Goat Cheese Pizza

Serves: 1-2

1 (8 – 10-inch) pizza crust, pre-baked 3 tablespoons tomato sauce 1 tablespoon basil, freshly chopped 2 ounces goat cheese, crumbled 2 ounces four cheese Italian blend, crumbled

1. Cook crust on 3-inch rack at 350°F for 5 minutes.
2. Spread sauce, cheese and basil onto crust.
3. Cook at 350°F for 8-10 minutes.

Gorgonzola Pizzettas

-Serves:4

4 (7-inch) flatbreads or pita breads 1½ cups part-skim ricotta cheese 16 grape or cherry tomatoes, halved ¼ cup sliced basil ½ cup Gorgonzola cheese, crumbled

1. Place 1 pita on 3-inch rack.
2. Top pita with tomatoes, basil and cheese.
3. Cook on 350°F for 8-10 minutes.
4. Repeat for remaining pita.

Tip: Get creative and add broiled shrimp, chicken or other vegetables.

Mexican Pizza

–  Serves: 1

1 (8-9-inch) flour tortilla 2 tablespoons tomato sauce ½ teaspoon taco seasoning or Mexican spice blend ⅛ cup fresh scallions, chopped ½ cup shredded Cheddar cheese Jalapeño peppers to taste

1. Place tortilla on 3-inch rack.
2. Mix sauce together with spice blend and spread onto tortilla.
3. Arrange jalapeños and scallions over sauce.
4. Top with cheese.
5. Cook at 350°F for 8-10 minutes.

Pizza Boats

Serves: 3-4

4 (6-inch long) slices French bread ¾ cup pizza sauce ½ cup Parmesan cheese, grated 4 slices provolone or Mozzarella cheese

1. Spray bread with oil and add pizza sauce.
2. Place bread on 1-inch rack and toast at 350°F for 6 minutes.
3. Add cheese and any desired toppings.
4. Cook at 350°F for 8-10 minutes, or until cheese is melted and slightly browned.

Tip: Replace French bread with English muffins. Change up the flavor by adding sliced pepperoni, mushrooms, black olives, chopped bell peppers, etc.

Calzones

–  Serves: 2

1 tube refrigerated pizza dough 1 cup Mozzarella or Monterey Jack cheese, shredded ½ cup premade spaghetti sauce ¾ pound cooked Italian sausage or pepperoni ⅛ cup onions, diced ⅛ cup tomatoes, diced

1. Roll dough and cut into 2 (6-inch) disks.
2. Spray 2 (10-inch) square aluminum foil sheets with oil and lay dough onto foil.
3. Place remaining ingredients in equal amounts onto each disk.
4. Fold over to form half moon shaped packets.
5. Wrap in foil and place on 1-inch rack.
6. Cook at 350°F for 10-12 minutes per side, or until the crust is crispy and brown.

Tip: If made in advance and frozen, add 3-4 minutes to cooking time.

Mini Spinach Calzones

Serves: 12

1 (5-ounce) package frozen spinach, thawed and well-drained 1 (4-ounce) package reduced-fat cream cheese, softened 3 tablespoons Parmesan cheese, grated and divided 2 tablespoons green onion, chopped ¼ teaspoon ground black pepper 1 (13.8-ounce) package refrigerated pizza dough 1 egg white 1 tablespoon water Non-stick cooking spray

1. Spray 1-inch rack with non-stick spray.
2. Stir together spinach, cream cheese, 2 tablespoons Parmesan cheese, green onion and pepper in medium bowl; set aside.
3. Unroll pizza dough on lightly floured surface.
4. Roll dough into 15-inch square.
5. Using pizza cutter or sharp knife, cut dough into 25 (3-inch) squares.
6. Spoon filling by teaspoonful onto each square.
7. In small bowl, whisk together egg white and water.
8. Lift corner of each square and stretch dough over to opposite corner, making a triangle.
9. Press edges together with fork tine.
10. Arrange calzones on prepared 1-inch rack.
11. Prick calzones with fork.
12. Brush calzones with egg white mixture.
13. Cook at 350°F for 12 minutes or until browned.

Tip: If prepared in advance and frozen, add 3-4 minutes to cooking time.

Pita Pizza

Serves: 1

1 package (8-9-inch) soft pita bread 2 tablespoons tomato sauce ¼ cup parsley, freshly chopped 6-8 slices pepperoni ½ cup shredded Mozzarella cheese

1. Place pita on 3-inch rack and spread tomato sauce on top.
2. Top with parsley and pepperoni.
3. Sprinkle cheese over pita.
4. Cook at 350°F for 8-10 minutes.

Tips for Vegetables

Glass, oven-safe dishes are denser than metal, foil and silicone. Metal and foil also reflect heat so this will heat faster than glass, which absorbs heat. Silicone will absorb the heat instead of reflect, however it is thinner than oven-safe glass, so silicone will decrease the cooking time compared to an oven-safe glass dish.

Keep in mind that cooking times may vary by several minutes depending on the size of the vegetables.

Always select the freshest produce. Always wash vegetables thoroughly.

Different types of cooking vessels will affect cooking times in different ways. Foods cooked in denser dishes require longer cooking times. Foods cooked in larger, shallow dishes require shorter cooking times. Foods cooked in deeper dishes require longer cooking times.

Mexican Elote

Serves: 2-4

4 ears of corn ¼ cup melted butter ¼ cup mayonnaise ½ cup Cotija cheese or Queso Fresco, grated Chili powder or paprika to taste Salt & pepper to taste 4 lime wedges (optional)

1. Place corn on 3-inch rack and roast at 350°F for 7-8 minutes per side.
2. Remove corn and immediately pour butter on each ear.
3. Spread mayonnaise on corn.
4. Sprinkle corn with cheese, chili powder, salt and pepper to taste.
5. Serve with lime wedges.

Haricots Almondine

Serves: 6-8

12 ounces French green beans, trimmed and rinsed 2 tablespoons olive oil ¼ cup lemon juice ½ cup almonds, sliced 2 tablespoons butter, melted 1 cup crispy fried onion ringlets

1. Place green beans in 8×8-inch oven-safe dish and place dish on 1-inch rack.
2. Drizzle oil and lemon juice over beans.
3. Cook at 350°F for 8-10 minutes.
4. Top beans with almonds and onions.
5. Cook at 350°F for additional 3-4 minutes.
6. Serve immediately.

Zucchini & Onions Au Gratin

Serves: 2-4

1 large yellow onion, cut into ½-inch pieces 1 medium zucchini, cut into ½-inch slices 1 tablespoon olive oil ½ cup Cheddar cheese, shredded Salt & pepper to taste

1. Place onion in liner pan and drizzle with olive oil.
2. Cook at 350°F for 10-11 minutes, stirring halfway through cooking process.
3. Layer zucchini onto onions.
4. Season with salt and pepper.
5. Cook at 350°F for 4-5 minutes.
6. Sprinkle with cheese and cook at 350°F for additional 2 minutes.

Asparagus with Parmesan Crust

– Serves: 6

1 pound asparagus 1 tablespoon extra virgin olive oil 1 ounce Parmesan cheese, shaved ¼ cup balsamic vinegar Black pepper to taste

1. Wash and trim asparagus.
2. Toss asparagus in olive oil and place on 3-inch rack.
3. Sprinkle cheese on asparagus and cook at 350°F for 7-8 minutes.
4. Drizzle balsamic vinegar over asparagus and enjoy.

Tip: Cooking time may vary depending on the size of the vegetables.

Sweet Potato Casserole with Streusel Topping

– Serves: 4-6

4 sweet potatoes cup and 3 tablespoons butter ½ cup sugar ½ cup brown sugar 2 eggs, slightly beaten ½ teaspoon salt 1 teaspoon vanilla ¼ cup and 1 teaspoon flour ¼ cup pecans, chopped

1. Place sweet potatoes on 3-inch rack and cook at 350°F for 40 minutes.
2. Let sweet potatoes cool for about 15 minutes.
3. Peel sweet potatoes.
4. Place them in medium bowl and mash.
5. Add cup butter, sugar, eggs, salt, vanilla and flour; mix well.
6. Place mixture in 1½-quart casserole dish.
7. Place dish on 1-inch rack and bake at 350°F for 20-22 minutes.
8. Combine ¼ cup flour, 3 tablespoons butter, brown sugar and pecans; mix well.
9. Remove dome and stir casserole.
10. Spread streusel topping on casserole.
11. Continue to bake for additional 12 minutes.

Artichoke Feta Tortilla Wraps with Chive Sauce

Yield: 24 Rolls

1 (14-ounce) can artichoke hearts, drained and finely chopped ½ cup cream cheese 3 green onions, thinly chopped ⅓ cup Parmesan or Romano cheese, grated ¼ cup feta cheese, crumbled 3 tablespoons pre-made pesto 8 (8-inch) whole tortillas 1 (7-ounce) jar sweet red peppers, drained and cut into strips 1 (8-ounce) carton plain fat-free yogurt 1 tablespoon chives, roughly chopped

1. Coat 8×8-inch silicone pan with cooking spray; set aside.
2. In large bowl, stir together artichoke hearts, cream cheese, green onions, Parmesan cheese, feta cheese and pesto.
3. Place 2 tablespoons filling onto each tortilla.
4. Top with red pepper strips and roll up.
5. Arrange rolls in prepared baking dish. If desired, lightly coat rolls with cooking spray.
6. Place silicone pan on 3-inch rack cook at 350°F for 10-12 minutes, or until heated through.
7. While wraps are cooking, mix yogurt and chives in separate bowl; set aside.
8. Once cooked, cut each roll into thirds and arrange on serving platter.
9. Serve with yogurt and chive sauce.

Stuffed Peppers with Tofu

Serves: 4

1 cup brown rice 1 (12-ounce) package extra firm tofu, drained and diced 1¾ cups marinara sauce, divided Salt & pepper to taste 4 bell peppers, ¼ tops cut off and seeds removed 2 cups Mozzarella cheese, shredded and divided 8 (½-inch) slices tomato

1. Cook brown rice per package directions.
2. Arrange peppers in baking dish.
3. Using wooden spoon or spatula, press ¼ cup rice into each pepper half.
4. Layer with marinara sauce and 1 cup Mozzarella cheese.
5. Press 3 tablespoons tofu into pepper halves.
6. Place 1 tomato slice on each pepper.
7. Top peppers with remaining cheese.
8. Place baking dish on the 1-inch rack.
9. Cover and bake at 350°F for 18 minutes.
10. Uncover and bake at 350°F for 2-3 minutes or until tops are brown.

Tip: If cheese becomes too brown, tent with foil or parchment paper. You can also place remaining cheese on the last 4 minutes of baking. If you want to add meat to this dish, simply add ½ pound cooked and crumbled Italian sausage.

Roasted Spaghetti Squash

– S:4-5

1 spaghetti squash, cut in half crosswise and seeds removed 2 teaspoons sugar 2 teaspoons salt Extra-virgin olive oil as needed

1. Prepare squash; set aside.
2. Drizzle with olive oil.
3. Evenly divide sugar and salt between both halves.
4. Bake spaghetti squash on 1-inch rack at 350°F for 25 minutes.
5. To assemble, use fork to gently remove stands.
6. Transfer to serving platter.
7. Drizzle with olive oil for garnish.

Tip: Cut ¼-inch thick sliver off end of the spaghetti squash so it can stand upright. Pour a small amount of olive oil, about ⅛ teaspoon, in the bulb of the squash. Using your finger, spread the oil along the stem and around the bulb. Pour off any remaining oil. Depending on the size of the squash, you may have to bake in batches. Tip: Hold spaghetti squash warm on serving platter with foil.

Roasted Vegetables Sandwich

– S:4

1 cup plain fat-free Greek-style yogurt 1½ tablespoons tahini 1 tablespoon fresh lemon juice ½ teaspoon ground cumin 1 teaspoon garlic, minced ½ teaspoon salt, divided 3 tablespoons olive oil ½ teaspoon Spanish smoked paprika 12 large button mushrooms 2 tomatoes, halved horizontally 1 (1½-pound) eggplant, cut lengthwise into 8 wedges 1 head of radicchio, quartered 1 medium onion, quartered ¼ teaspoon black pepper Fresh parsley, chopped (optional) 4 Kaiser Rolls

1. Combine yogurt, tahini, lemon juice, cumin, garlic and ¼ teaspoon salt in bowl and stir with whisk; set aside in refrigerator.
2. Combine oil and paprika in separate bowl.
3. Brush oil mixture evenly over mushrooms, tomatoes, eggplant, radicchio and onion.
4. Grill vegetables at 350˚F on 1-inch rack for 18-20 minutes.
5. Stir vegetables halfway through cooking process.
6. Place vegetables on platter; sprinkle with chopped parsley if desired.
7. Add sauce and serve with Kaiser rolls or Greek pita bread.

Roasted Herb Potatoes

– Serves 6

2 pounds small new potatoes 2 tablespoons olive oil 1 tablespoon salt ½ teaspoon black pepper 2 tablespoons fresh rosemary, coarsely chopped 4 cloves garlic, thinly sliced

1. Cut potatoes into 1-inch pieces (if potatoes are small, leave whole).
2. Place in large bowl and toss with olive oil, salt, pepper, herbs and garlic.
3. Place potatoes on 3-inch rack and cook at 350°F for 20-22 minutes.
4. Pause halfway through cooking process and turn potatoes.
5. Finish cooking process by hitting Start button.

Tip: You can use 1 teaspoon of your favorite dried herb.

Roasted Cauliflower, Chickpeas, & Olives

(S: 4-6)

5½ cups cauliflower florets 1 cup Spanish green olives, pitted 8 cloves garlic, coarsely chopped 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 3 tablespoons olive oil ½ teaspoon crushed red pepper ¼ teaspoon salt 3 tablespoons fresh flat leaf parsley

1. Toss all ingredients in large bowl and mix evenly to coat.
2. Place ingredients in liner pan.
3. Roast at 350°F for 20-22 minutes.

Roasted Butternut Squash

– S:4-5

1 butternut squash, cut in half lengthwise and seeds removed 2 teaspoons sugar 2 teaspoons salt Extra-virgin olive oil as needed

1. Prepare squash; set aside.
2. Drizzle with olive oil.
3. Evenly divide sugar and salt between both halves.
4. Bake butternut squash on 1-inch rack at 350°F for 35 minutes.
5. To assemble, medium dice cooked squash.
6. Transfer to serving platter.
7. Drizzle with olive oil for garnish.

Tip: Pour a small amount of oil, about ⅛ teaspoon, in the bulb of the squash. Using your finger, spread the oil along the stem and around the bulb. Pour off any remaining oil. Depending on the size of the squash, you may have to bake in batches. Hold spaghetti squash warm on serving platter with foil.

Roasted Asparagus

– Serves: 4

1 pound trimmed asparagus 2 tablespoons extra-virgin olive oil ½ teaspoon kosher salt ½ teaspoon black pepper

1. Toss trimmed asparagus in olive oil, salt and pepper.
2. Place asparagus on 3-inch rack.
3. Roast at 350°F for 6-8 minutes

Stuffed Baked Potatoes with Bacon

– S: 6

6 medium baking potatoes, washed and dried 1 cup milk, slightly heated 1 cup sharp Cheddar cheese, grated 3 tablespoons butter or margarine Salt & pepper to taste 2 tablespoons green onions, chopped 6 slices bacon, fried and crumbled

1. Punch holes in potatoes with fork.
2. Bake potatoes on 1-inch rack at 350˚F for 35-45 minutes.
3. Remove potatoes from oven and cool for about 15 minutes, until you can handle them comfortably.
4. Slice off top of each potato and scoop out inside.
5. Mash well. Add butter, cheese, salt, pepper and milk; mix thoroughly.
6. Spoon potato mixture back into potato skins.
7. Bake on 1-inch rack at 350°F for 6-8 minutes.
8. Garnish with bacon and green onions.

Tip: Cook bacon on 3-inch rack at 350°F for 5-6 minutes per side. Larger potatoes will take longer.

Parmesan Basil Tomatoes

– Serves: 4

4 red tomatoes 2 tablespoons Parmesan cheese, grated 3 tablespoons fresh basil, chopped 2 tablespoons olive oil Cracked black pepper to taste

1. Trim top third from tomatoes just to remove vine pit.
2. Trim thin slices from bottoms so tomatoes can stand upright.
3. Mix remaining ingredients together.
4. Divide mixture evenly into tomatoes.
5. Place tomatoes on foil on 3-inch rack.
6. Cook at 350°F for 8-10 minutes, or until cheese bubbles and tomatoes are warm.

Double Stuffed Cheesy Potatoes

– Serves: 4

4 russet potatoes, thoroughly washed 2 tablespoons butter ½ teaspoon salt ⅛ teaspoon pepper ¼ cup sour cream ½ cup Cheddar cheese, shredded and divided

1. Cook potatoes on 3-inch rack at 350°F for 35-45 minutes.
2. Cool potatoes for 15 minutes, or until you can handle them comfortably.
3. Cut potatoes in half, lengthwise.
4. Carefully scoop centers into medium bowl, leaving a durable shell.
5. Smash scooped potato centers.
6. Add butter, salt, pepper, sour cream and ¼ cup cheese; stir with spoon.
7. Fill each potato shell with filling in equal amounts.
8. Place on 1-inch rack and cook at 350°F for 8-10 minutes.
9. Sprinkle with remaining cheese and bake at 350°F for additional 1-2 minutes.

Ricotta Spinach Rolls

Serves: 4-6

8 lasagna noodles, cooked and drained 1 medium onion, finely chopped 2 cloves garlic, minced 1 tablespoon butter 3 cups tomato sauce 1 teaspoon oregano ½ teaspoon thyme leaves ½ teaspoon basil ¼ cup mushrooms, chopped (optional) 1 (10-ounce) package frozen chopped spinach 1 cup ricotta or cottage cheese 2 tablespoons Parmesan cheese Dash black pepper

1. Prepare noodles as per directions on package.
2. Sauté onion and garlic in butter until vegetables are tender.
3. Add tomato sauce, seasonings, mushrooms and simmer for 7-8 minutes or until it starts to bubble; set aside.
4. Cook spinach according to package directions. Drain and squeeze out excess water.
5. Blend together spinach, cheeses and pepper.
6. Place spinach mixture evenly at one end of each noodle.
7. Roll each noodle and place on its side in lightly greased liner.
8. Cover noodles with prepared sauce.
9. Bake at 350°F for 15-20 minutes or until heated through.

Gratin Dauphinois

– Serves: 6

6 cups small red potatoes, washed and thinly sliced ½ cup white onion, finely diced 2 cloves garlic, finely minced 4 tablespoons butter ½ cup Parmesan cheese, shredded ½ cup heavy cream 3 tablespoons fresh parsley, finely chopped Salt & pepper to taste

1. Wash, slice, and place potatoes in bowl.
2. Add onion and cheese to potatoes.
3. In 10-inch baking pan, layer potato mixture so that entire baking pan is covered.
4. In sauce pan, heat butter, cream, salt and pepper; pour mixture over potatoes.
5. Gently shake baking pan to release any bubbles.
6. Place pan on 1-inch rack and cook at 350°F for 35-45 minutes.
7. Let pan sit for 2 minutes inside dome.

Tip: Substitute fresh parsley with 1½ tablespoons dried parsley. If necessary, cover the dish with foil towards the end of the cooking process to prevent overbrowning. Change the flavor by adding nutmeg and grated Gruyere cheese.

Eggplant, Zucchini, & Tomato Tian

Serves: 6 – ½ cup fresh or dry bread crumbs ½ cup Parmesan cheese, grated 2 tablespoons flat leaf parsley 1½ teaspoons fresh oregano, chopped 2 cloves garlic 1 small Japanese eggplant, cut diagonally into ¼-inch slices 2 medium zucchinis, cut diagonally into ¼-inch thick slices 2 large plum tomatoes cut into ¼–inch slices 1½ tablespoons extra-virgin olive oil, divided ¼ teaspoon kosher salt ¼ teaspoon black pepper ¼ cup vegetable stock or chicken

1. In blender, blend bread crumbs, cheese, garlic and herbs.
2. Layer eggplant, zucchini and tomatoes in tian.
3. Top with bread crumb mixture.
4. Pour stock over bread topping.
5. Bake at 300°F on 1-inch rack for 20 minutes

Tip: Tian is a French word referring to a shallow cooking vessel. A glass, ceramic or silicone baking dish can also work well for this recipe. Try to find eggplant, zucchinis, and plum tomatoes that all have the same diameter. This makes it easy to layer them in an even circle in the Tian.

Roasted Asparagus, Mushrooms & Potatoes

Serves: 2-3: 10 stalks asparagus, woody ends of stalks broken 3 large portabello mushroom caps, woody stems removed 3 Yukon Gold potatoes, cut in crosswise in ¼-inch thick rounds ½ cup Parmesan cheese, grated 2 tablespoons fresh rosemary, roughly chopped Extra-virgin olive oil as needed Kosher salt & black pepper as needed

1. Grab asparagus stalk and apply pressure to bottom. It will naturally snap where woody part ends.
2. Grab remaining asparagus and cut all ends at same length.
3. In large bowl, add asparagus, oil, salt and black pepper; toss to coat.
4. Place asparagus on 3-inch rack.
5. Brush off any dirt clinging to mushrooms.
6. Grasp stem and pull it free from cap with your thumbs.
7. Place portabello mushrooms on clean surface.
8. Lightly drizzle mushrooms with oil, salt and pepper; rub to coat.
9. Fill each cap with 2 tablespoons cheese.
10. Place caps on 3-inch rack, next to asparagus.
11. In same bowl, add potatoes, oil, salt, pepper and rosemary; toss to coat.
12. Place potatoes on 3-inch rack, next to asparagus and mushrooms.
13. Cook at 350°F for 26-28 minutes, pausing every 8 minutes to remove cooked vegetables.
14. Remove asparagus after 8 minutes. Remove mushrooms after 16 minutes. Cook potatoes for entire 24 minutes.
15. Hold vegetables in warm place, covered with foil, until all vegetables have cooked.

Tip: You can clean out the gills of the mushrooms by scraping it out using a tip of a spoon. Use a small amount of olive oil because the mushrooms absorb it. You can cut potatoes in any shape you choose. Keep in mind cooking times will vary depending on the cut size you use. They can be cut in wedges, halves or quarter.

Eggplant Parmesan Casserole

– S: 4-6

1 large eggplant, outer skin removed and thinly sliced 1 tablespoon olive oil 1 cup Parmesan cheese, shredded 2-3 basil leaves, sliced 1½ tablespoons garlic, minced 1 large tomato, thinly sliced Dash sea salt 1 cup Mozzarella cheese

1. Spread olive oil over 9-inch or 10-inch oven-safe baking pan.
2. Using at least 2 layers, layer all ingredients in order listed above.
3. Place dish on 1-inch rack and cook at 350°F for 18-22 minutes.
4. Let sit for 5 minutes. Serve in slices.

Caramelized Onions

Serves: 4

1 (½-pound) Vidalia onion, halved and cut into slices 2 tablespoons extra virgin olive oil 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar.

1. Place all ingredients in oven-safe baking dish.
2. Bake at 350°F on 3-inch rack for 8-10 minutes.

Parmesan Fries

Serves: 2-4

2 large baking potatoes, with ½ inch removed from each end ½ cup Parmesan cheese, grated Olive oil to taste Salt & pepper to taste

1. Cut potatoes (rinsed in water then drained), lengthwise, into ½-inch fries.
2. Toss with olive oil, salt and pepper.
3. Lay fries onto 3-inch rack and cook at 325°F for 12-14 minutes, flipping halfway through cooking process.
4. Toss with cheese and serve.

Cheese Stuffed Tomatoes

– Serves: 6

3 Roma tomatoes 1 cup Mozzarella cheese ½ cup Parmesan cheese 1 tablespoon fresh thyme 1 tablespoon fresh basil ¼ cup onion, chopped 1 tablespoon garlic, chopped ¼ teaspoon black pepper

1. Cut thin slice off bottom of each tomato.
2. Cut ¾-inch slice off stem of each tomato.
3. Scoop out pulp, leaving ½-inch thick shell.
4. Arrange tomatoes right side up in single layer on 3-inch rack.
5. Mix remaining ingredients.
6. Distribute stuffing evenly and fill each tomato.
7. Bake at 350°F for 7-8 minutes.

Corn Soufflé

Serves: 8

1 package cornbread mix 1 (15-ounce) can regular corn, drained 1 (15-ounce) can cream-style corn, drained 1½ cups Cheddar cheese, shredded 1 teaspoon salt 4 eggs, beaten ¼ cup sugar

1. Mix all ingredients together.
2. Pour into 10-inch baking pan that has been sprayed with non-stick spray.
3. Place pan on 1-inch rack.
4. Cook at 350°F for 25-30 minutes.
5. When timer goes off, let soufflé sit inside dome for 2 minutes.
6. Serve and enjoy.

Tip: If you use a larger pan, you will need less cooking time. If possible, use freshly sliced corn off of the cob.

Mixed Vegetable Casserole

Serves: 8

1 (15-ounce) can mixed vegetables, drained 1 (8-ounce) can water chestnuts, sliced and drained 1 cup sharp Cheddar cheese, grated 1 cup celery, finely chopped ¾ cup mayonnaise 1 small onion, finely chopped 20 Ritz® crackers, crushed 2 tablespoons melted butter

1. In large bowl, mix vegetables, chestnuts, cheese, celery, mayonnaise and onion.
2. Transfer mixture to 10-inch greased baking pan or casserole pan that will fit into NuWave Oven.
3. Place pan on 1-inch rack and cook at 350°F for 15-17 minutes.
4. Combine crackers and butter.
5. 2 minutes before casserole is done, sprinkle with cracker mixture.
6. Continue to cook until brown.
7. Let casserole sit inside dome for 1-2 minutes before removing.

Broiled Zucchini Slices

-S:12

2 cloves garlic, minced 2 tablespoons olive oil 1 tablespoon fresh rosemary, roughly chopped ⅛ teaspoon black pepper ⅛ teaspoon salt 3 zucchinis or yellow squashes, cut lengthwise into ¼-inch slices

1. In 9-inch fry pan, cook garlic in hot oil over Medium (275°F) heat for 30 seconds or until fragrant.
2. Stir in rosemary, pepper and salt.
3. Drizzle mixture over zucchini; toss to coat.
4. Arrange zucchini on 3-inch rack.
5. Cook at 350°F for 8-10 minutes per side.

Balsamic Glazed Carrots

– S: 6

1 pound fresh carrots, washed and cut into thin round slices 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon black pepper 2 tablespoons balsamic vinegar 1 tablespoon brown sugar

1. Place all ingredients in bowl and add carrots.
2. Season with salt and pepper.
3. Place in oven-safe dish on 1-inch rack.
4. Cook at 350°F for 11-12 minutes.
5. Stir carrots and continue cooking at 350°F for 2 minutes.

Recipes for Poultry

Poultry should be turned halfway through the cooking process for even browning. When adding your favorite dry seasonings to frozen poultry, lightly brush with oil or sprinkle cold water on it beforehand; this will allow seasonings to adhere.

Brush sauces onto fresh poultry so the seasonings bake right in.

To save time and to add extra flavor, marinate poultry in a sealed bag or container and freeze into separate servings. When ready to prepare, refer to the Quick & Easy Cooking Guide for appropriate cooking times.

To prevent poultry from browning too fast, place aluminum foil over the top. Be sure to secure the aluminum foil to the sides of the cooking rack or extend the aluminum foil outside of the oven. This will prevent the internal fan from blowing the aluminum foil around during the cooking process.

Turkey Tip: Start cooking the turkey, breast side down, for the first half of the cooking process. When you flip the turkey breast side up, if there are giblets inside the turkey, they should be thawed enough for easy removal at this time. During the last 20-30 minutes of the cooking process, stuff the cavity with your favorite stuffing and resume cooking. Poultry: When completely cooked, white meat will be white; thigh meat near the bone will have no pink color, and the juices will run clear.

*Using a meat thermometer is essential for checking the internal temperature of the meat to ensure that it has been thoroughly cooked to 165˚F.

Spicy Buffalo Chicken Sandwiches

– S:4

3 tablespoons butter, melted ½ cup buffalo-style hot sauce, divided 4 hoagie rolls, split cup ranch dressing ½ teaspoon Creole seasoning 1½ cups carrots, matchstick cut 1½ cups celery, diagonally sliced ¼ cup onion, finely chopped 12 large deli-fried chicken strips (1¼ pounds) 1 (4-ounce) package Blue cheese, crumbled

1. Stir together butter and 2 teaspoons hot sauce.
2. Brush butter mixture onto cut sides of rolls.
3. Place rolls cut side up in liner pan.
4. Stir together ranch dressing, 2-3 teaspoons hot sauce and Creole seasoning.
5. Add carrots, celery and onion; toss to coat.
6. Arrange chicken on bottom halves of rolls.
7. Drizzle remaining hot sauce onto rolls.
8. Layer chicken evenly with carrot mixture and cheese.
9. Top with remaining roll halves.
10. Cook at 300°F for 10-12 minutes
11. Serve with additional hot sauce.

Tip: You can change flavors by adding shredded Parmesan cheese, Swiss cheese or Blue cheese dressing.

Oven-Fried Chicken

– S:4

½ cup buttermilk 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon hot sauce 2-3½ pounds chicken, fresh, skin removed and cut into legs, breast, thighs and wings ½ cup all-purpose flour 1½ teaspoons paprika 1 teaspoon dried thyme 1 teaspoon baking powder ⅛ teaspoon salt (optional) ⅛ teaspoon pepper to taste Non-stick cooking spray

1. Whisk butter, mustard, garlic and hot sauce in shallow glass dish until well blended.
2. Add chicken. Mix to make sure meat is thoroughly coated.
3. Cover and marinate in refrigerator for at least 30 minutes, or up to 8 hours.
4. Put flour, paprika, thyme, baking powder, salt and pepper in large sealable plastic bag.
5. Shaking off excess marinade, place one or two chicken parts at a time in bag; shake to coat.
6. Shake off excess flour mixture.
7. Place chicken parts on 1-inch rack that has been sprayed with cooking spray.
8. Cook chicken at 350°F for 13-14 minutes per side.

Tip: If you do not have buttermilk, try mixing 1 teaspoon vinegar for every 1 quart of the milk that you already have.

Chicken Tenders with Wasabi Dipping Sauce

Serves:4 3 (1-pound) boneless, skinless chicken breasts, cut crosswise into ½-inch strips ⅔ cup white flour 1 teaspoon baking soda ½ cup Parmesan cheese ½ teaspoon garlic salt ½ teaspoon paprika ½ teaspoon black pepper 1 egg, slightly beaten 3 tablespoons extra-virgin olive oil ½ cup mayonnaise 2 teaspoons wasabi

1. Spray 3-inch rack with non-stick cooking spray.
2. In 1-gallon food storage plastic bag, mix flour, baking soda, cheese, garlic salt and paprika.
3. Dip chicken strips into egg and place in bag.
4. Seal bag; shake to coat chicken.
5. Place chicken on 3-inch rack.
6. Repeat coating process until all chicken pieces are coated.
7. Drizzle olive oil over chicken.
8. Cook at 350°F for 12-14 minutes, turning chicken halfway through cooking process.
9. Let chicken rest for 1 minute before serving.
10. Mix mayonnaise and wasabi for dipping sauce.

Tip: If using thicker chicken, you will need to add a few more minutes per side. Tip: For a spicier dipping sauce, add more wasabi. You can also use honey mustard or BBQ sauce.

Thai Chicken

– S:1

1 (4 – 6-ounce) chicken breast, cut into bite size pieces 2 tablespoons Thai green curry paste 2 tablespoons fresh ginger, grated 2 tablespoons garlic, minced 2 tablespoons olive oil ¼ cup raw coconut, unsweetened and shredded

1. Mix all ingredients in shallow bowl.
2. Place chicken mixture on 3-inch rack.
3. Cook at 350°F for 11-13 minutes.
4. Stir and serve.

BBQ Chicken

– S:4

1 whole fryer chicken (2 breasts, 2 thighs, 2 wings, 2 legs) 1 cup BBQ sauce 2 tablespoons honey mustard 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 clove garlic, minced

1. Place chicken pieces on 3-inch rack.
2. Mix remaining ingredients in bowl and baste onto chicken.
3. Grill at 350°F for 11-13 minutes per side.
4. When flipping chicken pieces, baste on remaining sauce.

Tip: If cooking from frozen, grill for 14-15 minutes per side.

Creamy Chicken Breast with Mushrooms & Peppers

Serves: 1

1 (4 – 6-ounce) chicken breast 2 large mushrooms, sliced ½ bell pepper, cut into 1-inch pieces ½ cup sour cream Salt & pepper to taste

1.  Place chicken in oven-safe dish. \Add mushrooms and peppers alongside chicken.
2. Spread sour cream over all ingredients.
3. Season with salt and pepper.
4. Place dish on 3-inch rack and cook at 350°F for 11-13 minutes per side.

Tip: If chicken is frozen, cook for 14-15 minutes per side.

Breaded Chicken Breast

Serves: 1

1 cup seasoned bread crumbs 2 tablespoons butter 1 egg, beaten 1 (4 – 6-ounce) boneless chicken breast 2 tablespoons parsley, chopped

1. Place bread crumbs in shallow oval dish.
2. Dip chicken in egg and roll in bread crumbs.
3. Place chicken on 3-inch rack.
4. Place butter on chicken and cook at 350°F for 11-13 minutes per side.
5. Sprinkle with parsley and serve.

Cornish Game Hens with Artichokes & Potatoes

Serves: 4

2 tablespoons lemon juice 3 cloves garlic 2 tablespoons extra-virgin olive oil 1 teaspoon oregano 1 teaspoon thyme ½ teaspoon kosher salt ¼ teaspoon black pepper 2 cans artichoke hearts, drained 8 ounces small potatoes, quartered 2 (1½-pound) Cornish game hens, washed and dried with paper towel

1. In large bowl combine lemon juice, garlic, oil, oregano, thyme, salt and black pepper.
2. Add artichoke hearts and potatoes; toss to coat.
3. Using slotted spoon, transfer artichokes to bowl.
4. With reserved marinade, brush game hens.
5. Twist wing tips under back.
6. Place hens on 1-inch rack and spread potatoes and artichokes around birds.
7. Cook at 350°F for 15-18 minutes per side (28-32 minutes per side if frozen).
8. Let hens rest for 5 minutes.
9. Cut hens down middle and serve with potato and artichokes.

Cilantro Garlic Chicken Breast

Serves: 6

6 (6-ounce) boneless, skinless chicken breasts 4 cloves garlic, peeled 1 small onion, peeled 1 cup loosely packed fresh cilantro leaves 1 tablespoon granulated sugar 1 tablespoon soy sauce 1 teaspoon black pepper ¼ cup lemon or lime juice

1. Place one chicken breast between parchment paper sheets or on plastic wrap.
2. With meat pounder or rolling pin, flatten chicken to be about ½-inch thick.
3. Place chicken in large plastic bag. Repeat with remaining chicken breasts.
4. Using blender, finely chop garlic, onions and cilantro.
5. Blend in lemon juice, sugar, soy sauce and pepper.
6. Pour sauce over chicken.
7. Refrigerate for 1-4 hours.
8. Arrange chicken on 3-inch rack.
9. Cook at 350°F for 11-13 minutes per side.

Buttery Chicken Breast

Serves: 1

1 (4 – 6-ounce) boneless chicken breast 2 tablespoons butter 4 tablespoons parsley, chopped Salt & pepper to taste

1. Place chicken in 8×8-inch silicone baking pan.
2. Add butter, parsley, salt and pepper to pan and place on 3-inch rack.
3. Cook at 350°F for 11-13 minutes per side.

Chicken Curry

Serves: 1

1 (4 – 6-ounce) chicken breast, cut into bite size pieces 1 scallion, cut into ½-inch pieces ½ green bell pepper, small diced 2 cloves garlic, minced 2 tablespoons fresh ginger, grated 1 tablespoon curry powder or paste ¼ cup sour cream 1 teaspoon coriander leaves, chopped Salt & pepper to taste

1. Mix chicken, scallion, green pepper, garlic, ginger, curry, salt and pepper in small bowl.
2. Place chicken on 3-inch rack and cook at 350°F for 11-13 minutes.
3. Stir in cream and sprinkle with coriander and serve

Caraway Duck with Raspberry Sauce

Serves: 2-3

1 whole duck (2 legs, 2 thighs, 2 wings, 2 breasts, all cut in half) 1 tablespoon caraway seed, crushed Salt & pepper to taste 1 pint fresh raspberries 1 tablespoon lime juice ¼ teaspoon ground ginger Cayenne pepper to taste Sugar to taste

1. Using fork or knife, pierce skin of each duck piece several times.
2. Season duck on all sides with caraway.
3. Lay duck on 1-inch rack and cook at 350°F for 30-35 minutes per side, upside down first.
4. While duck cooks, purée raspberries in blender.
5. Using flexible spatula, push berries through mesh strainer to remove seeds.
6. Mix raspberry puree, lime juice, ginger and cayenne until well blended.
7. Add sugar as desired.
8. Simmer sauce on Low (100°F), being careful not to overcook.
9. Serve immediately with duck.

Tip: If you cook the sauce for too long, it will taste more like jam.

Nutty Breading Chicken Breast

Serves: 1

1 egg, beaten ½ cup pecans, ground 1 tablespoon wheat germ 1 teaspoon Italian seasoning blend, dried 1 (4 – 6-ounce) boneless chicken breast 2 tablespoons parsley, chopped Salt & pepper to taste

1. Mix pecans, wheat germ and seasonings in shallow oval dish.
2. Dip chicken in egg and roll in nut mixture.
3. Place chicken on 3-inch rack and cook at 350°F for 11-13 minutes per side.
4. Sprinkle with parsley and serve.

Tip: You can substitute real eggs with ¼ cup egg substitute.

Low-Fat Crunchy Filled Chicken

Serves: 4

4 boneless chicken breasts 3 ounces low-fat Cheddar cheese, sliced 1 tablespoon Dijon mustard 1 cup corn flakes, crushed 1 teaspoon parsley flakes, dried ½ cup non-fat buttermilk.

1. Cut deep 2-inch slit into meaty portion of chicken.
2. Slice cheese into 4 portions and brush with mustard.
3. Place 1 cheese slice into each slit and secure with wooden toothpicks.
4. Combine cereal, seasoning and parsley.
5. Dip chicken into buttermilk and roll in cereal mixture.
6. Place chicken in 8×8-inch silicone baking pan.
7. Place pan on 1-inch rack and cook at 350°F for 27-29 minutes.

Tip: Save the leftover cornflakes from the bottom of the cereal box for this recipe to cut down on waste.

Air-Fried Honey Ginger Crusted Chicken

S: 4

4 (4-ounce) boneless, skinless chicken breasts 1 tablespoon honey 1 tablespoon orange juice ½ teaspoon ground ginger ¼ teaspoon black pepper Dash red pepper flakes (optional) ¾ cup crushed corn flakes ½ teaspoon dried parsley flakes

1. Spray shallow 10-inch baking pan with non-stick spray.
2. In small bowl, combine honey, orange juice, ginger, black pepper and red pepper flakes.
3. Brush mixture over chicken breasts.
4. Combine corn flakes and parsley and pat onto chicken.
5. Place chicken in prepared baking dish and place on 3-inch rack.
6. Cook at 350°F for 11-13 minutes per side.

Tip: If chicken is frozen, cook for 14-15 minutes per side. Chicken is completely cooked when juices run clear. These are approximate times. Actual time will vary, depending on the size of the chicken.

Recipes for Beef

Turning beef halfway through cooking time allows for even browning. To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand; this will allow seasonings to adhere.

Brush sauces on fresh meats to infuse flavors. Rub with olive oil to achieve maximum browning.

To save time, marinate in a sealed bag or container and freeze into separate servings.

For appropriate cooking times, refer to the Quick & Easy Cooking Guide.

* Using a meat thermometer is essential for checking the internal temperature of the meat.

Glazed Beef Ribs

– S:2

1 rack beef ribs, cut in half Salt & pepper to taste ½ cup orange marmalade 2 teaspoons Dijon mustard 1 teaspoon lemon juice 1 tablespoon Worcestershire sauce

1. Mix marmalade, mustard, lemon juice and Worcestershire sauce together in bowl.
2. Baste ribs with sauce.
3. Place ribs on 1-inch rack and cook at 350°F for 20-25 minutes per side.
4. Let meat rest under dome for 5 minutes.

Tip: Bottled BBQ sauce may be substituted for glaze. Melt marmalade by keeping it at room temperature for 30 minutes.

Honey Citrus Glazed Veal Chops

– S: 4

3 tablespoons fresh lime juice 2 tablespoons fresh ginger root, grated ½ teaspoon lime zest 4 (8-ounce) veal rib chops, cut 1-inch thick.

1. Stir together lime juice, honey, ginger and lime zest in small bowl.
2. Place veal chops in glass dish.
3. Brush lime mixture onto veal.
4. Refrigerate for 1 hour, covered.
5. Place veal on the 3-inch rack, cook at 350°F for 12-15 minutes per side for fresh or 15-20 minutes for frozen.

Foolproof Standing Rib Roast

-Serves: 6-8

1 (5-pound) standing rib roast, thawed 1 teaspoon onion powder 1 teaspoon kosher salt 1 teaspoon black pepper

1. Rub roast with seasonings.
2. Place on 1-inch rack with rib side down.
3. Cook at 350°F for 15-17 minutes per pound for rare doneness.
4. Flip roast halfway through cooking process.
5. Let stand for 10 minutes before slicing.

Tip: For medium-rare doneness, cook for 17-19 minutes per pound. For medium doneness, cook for 20-22 minutes per pound. For well-done roast, cook for 27 minutes, or more, per pound.

London Broil

Serves: 1

1 (6-ounce) sirloin steak sliced, cut into ½-inch strips 2 large white mushrooms, sliced 1 tablespoon Worcestershire sauce 1 tablespoon butter Salt & pepper to taste

1. Place all ingredients in shallow oven-safe dish.
2. Cook on 1-inch rack at 325°F for 15 minutes.

Grilled Cheeseburgers

Serves: 4

1 pound lean ground beef 1 tablespoon Worcestershire sauce 1 egg ½ cup dry bread crumbs ½ package dry onion soup mix 4 hamburger buns 4 slices American cheese.

1. Place ground beef in large mixing bowl.
2. Add Worcestershire sauce, egg, bread crumbs and onion soup mix.
3. Mix together with hands. Be careful not to over mix, as this will result in tough burgers.
4. Divide meat mixture into four equal amounts.
5. Form beef into round patties approximately ¼-inch thick.
6. Place hamburger patties on 3-inch rack and cook at 350°F for 5-7 minutes per side for fresh patties or 10-11 minutes per side for frozen patties.
7. Place one cheese slice on each hamburger and cook for one additional minute to melt cheese.
8. Remove cheeseburgers and place on buns.
9. Add desired condiments.

Tip: You may substitute ground turkey for ground beef. If burgers are thicker than ¼-inch, add 2 minute increments to cooking time until desired tenderness is achieved.

Yankee Pot Roast

Serves: 4-6

2½-3 pounds chuck or shoulder roast 3 large potatoes, cleaned and peeled into quarters 4 large carrots, cut on bias 1 large onion, cut in wedges 2-3 sprigs rosemary 1 teaspoon black pepper ½ cup red wine 1 teaspoon pepper 1 teaspoon salt 1 oven roasting bag

1. Place all vegetables in oven bag.
2. Place meat on vegetables and season with wine, salt, pepper and rosemary.
3. Close bag with provided tie and make small slit on top.
4. With slit facing up, roast on 1-inch rack at 275°F for 4 hours.
5. Remove bag and place on tray.
6. Cut open to serve.

Japanese Style Steak

Serves: 1

1 (4 – 6-ounce) sirloin steak ¼ cup miso paste 2 tablespoons sake or dry white wine 2 tablespoons pickled ginger slices

1. Mix miso and sake and spread over steak.
2. Let steak marinate for 1 hour in shallow dish.
3. Cook on 3-inch rack at 350°F for 6-7 minutes per side to achieve medium-rare.
4. Serve with ginger slices.

Tip: You can get miso paste at your local international supermarket.

Beef & Andouille Burgers with Caramelized Onions & Spicy Mayonnaise

S: 6

½ pound Andouille sausage, cut into ¼-inch cubes ½ pound ground 20% fat beef chuck or ground beef ¾ cup pecans, toasted and chopped 1 teaspoon salt ¼ teaspoon black pepper ½ pound sweet onion 3 tablespoons extra virgin olive oil, divided 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar ¾ cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Cajun or Creole seasoning blend ¼ teaspoon hot pepper sauce

1. Mix sausage, beef, pecans, salt and black pepper together and shape into 6 (½-inch thick) patties.
2. Store burgers in refrigerator while preparing remaining ingredients.
3. Place sweet onion, 2 tablespoons olive oil, garlic and brown sugar in liner pan.
4. Cook onion mixture at 350°F for 10-11 minutes.
5. Remove and keep warm.
6. Place burgers on 3-inch rack and cook at 350°F for 5-7 minutes per side.
7. While burgers are cooking, mix together mayonnaise, lemon juice, Creole seasoning, hot pepper sauce and 1 tablespoon olive oil and place in refrigerator.
8. Place burgers on bun, add caramelized onions and top with spicy mayonnaise.

Tip: Your local butcher should carry Andouille sausage. They should also be able to cut it to the specific size. You can make these burgers ahead of time and freeze them. Just add 2-3 minutes to the cooking time.

Homestyle Meatloaf

– S: 8

1 tablespoon olive oil 1 medium onion, chopped 3 garlic cloves, finely chopped 1½ pounds lean ground beef 1 large egg ½ cup dry bread crumbs 1 tablespoon Worcestershire sauce 1 tablespoon dried Italian seasonings ½ cup ketchup or chili sauce 1 tablespoon Dijon mustard

1. In small skillet, heat oil over Medium-High (375°F) heat.
2. Add onion and garlic to skillet.
3. Cook for 3 minutes, or until onion softens.
4. In large bowl, combine beef, egg, bread crumbs, Worcestershire sauce and Italian seasoning. Mix well.
5. Pack mixture into 4×8-inch loaf pan.
6. In separate small bowl, combine ketchup and mustard.
7. Spread topping over loaf.
8. Place loaf on 1-inch rack and cook at 350°F for 45-50 minutes.

Tip: If the meat starts to brown too quickly, loosely cover with foil.

Classic NuWave Pot Roast

Serves: 4-6

2½ pounds chuck or shoulder roast 1 tablespoon olive oil Fajita seasoning mix 2 potatoes, peeled and cut into quarters 1 cup small carrots 1 large yellow onion, peeled and cut into quarters

1. Brush roast with olive oil and add fajita seasoning.
2. Cook at 300°F for 1 hour.
3. Brush remaining vegetables with oil and sprinkle fajita seasoning mix.
4. Turn roast and add vegetables around edges.
5. Cook at 325°F for 45 minutes or until vegetables are done.
6. Allow roast to sit for 5-10 minutes.

Pepper Steak

– S: 4-6

1-2 pounds sirloin steak Salt for taste ½ cup peppercorns, crushed

1. Salt steak and press peppercorns into both sides.
2. Lay steak on 3-inch rack and cook at 350°F for 8-10 minutes per side for medium doneness.

Corned Beef Brisket

-Serves: 4-6

1 (3½ – 4-pound) corned beef brisket 6 small red potatoes, cut in half 1 head cabbage, cut in wedges 1 cup water 1 bouillon cube 1 oven roasting bag

1. Rinse meat and place corned beef fatty side up in cooking bag.
2. Add seasoning packet, water, bouillon cube and potatoes.
3. Secure bag with twist tie.
4. Lay bag on 1-inch rack.
5. Cook at 325°F for 1 hour.
6. Carefully turn bag over and cook at 350°F for additional 30 minutes or until meat is tender.

Tip: Making slits in the cooking bag will result in juices escaping. Gather the open end of the bag and leave a thumb-size hole and tie with string. Serve with potatoes, cabbage and rye bread for that St. Patrick’s Day touch! Add ⅛ teaspoon cloves and 10 peppercorns if it is not included in the seasoning pack.

Three-Meat Fajita Dinner

– S: 2

10 ounces meat (flank steak, chicken or pork) 1 large Spanish onion 1 green pepper 1 red pepper 1 yellow pepper 1 package taco or fajita seasoning mix 1 (8-ounce) package shredded Mexican or Cheddar cheese 1 package ready-made tortillas 1 (8-ounce) ready-made salsa mix Salt & pepper for taste

1. Cut all vegetables and meats into 3 x ¼-inch strips.
2. Sprinkle seasoning mix onto meats.
3. On 3-inch rack, place vegetables around outside and meats on inside.
4. Cook pork and chicken at 350˚F for 10-15 minutes per side. Cook flank steak at 350˚F for 6-7 minutes per side for medium doneness.
5. Remove dome and flip vegetables and meats.
6. Wrap tortillas in aluminum foil and place in liner pan.
7. Replace dome; cook at 350°F for another 10-12 minutes until meats are done.
8. Carefully open foil and place meats and vegetables on warmed tortillas.
9. Top with cheese and salsa. 10. Roll up tortillas and enjoy.

Beef & Corn Casserole with Noodles

– S: 4

1 (12-ounce package) macaroni noodles 1 pound ground beef ½ cup onions, small diced 1 (11-ounce) can tomato soup 1 (8-ounce) can tomato sauce 1 (15-ounce) can cream-style corn 1 (11-ounce) can corn niblets, drained

Directions: 1. Cook noodles according to package directions. Drain and rinse. 2. Brown beef and onions until onions are cooked through. 3. Add soup, tomato sauce and corn to beef mixture. 4. Mix noodles with beef and sauce mixture. 5. Pour into liner pan. 6. Bake at 350°F for 20-25 minutes.

Baked Reuben Sandwich

– S: 1

2-4 tablespoons butter, softened 2 slices rye bread 2 ounces corned beef, thinly sliced ¼ cup sauerkraut, squeezed dry 1 slice Swiss or Gruyere cheese 1 tablespoon Thousand Island dressing

1. Lightly butter each slice of bread on one side.
2. Place corned beef, sauerkraut and cheese on unbuttered bread slice side.
3. Spread dressing onto corned beef.
4. Top with second bread slice, buttered side up.
5. Cook at 350°F for 7-9 minutes per side

Boneless Rump Roast

Serves: 4-6

4 – 5-pound boneless rump roast 4-6 cloves whole garlic 1 teaspoon fresh cracked peppercorns 1 large onion cut in slices 4 large russet potatoes, quartered 3 carrots peeled, cut into sticks ½ cup beef broth ½ cup dry red wine (optional)

1. Make small slits in roast and place garlic in slits (a little portion will show).
2. Season roast with fresh cracked peppercorns.
3. Place sliced onions on 1-inch rack.
4. Place roast, garlic side down, on onions.
5. Roast at 350°F for 15 minutes per pound to achieve medium-rare; 18 minutes per pound for medium and 22 minutes per pound for well-done.
6. Flip roast halfway through cooking process.
7. Place carrots and potatoes around roast and pour red wine and beef broth over roast and potatoes.
8. Continue to roast remaining half to achieve desired level of tenderness.
9. Pause the machine and turn carrots and potatoes (optional).
10. Let meat rest for 10 minutes before slicing.

Recipes for Pork

For even browning, turn pork halfway through cooking process.

To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand; this will allow seasonings to adhere.

Brush sauces onto fresh meats to infuse flavors.

To save time, and to add extra flavor, marinate pork in a sealed bag or container and freeze into separate servings. For appropriate cooking times, refer to the Quick & Easy Cooking Guide.

Place aluminum foil or parchment paper loosely over the pork to prevent overbrowning. Be sure to secure foil to sides of rack or extend it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s internal fan from blowing the foil around during the cooking process.

To Cook a Ham – The NuWave Pro Plus Infrared Oven can cook up to an 8-pound boneless ham, or a 14-pound ham if using the NuWave® Extender Ring.

Place ham on the 1-inch rack. Add glaze during the last 10 minutes. If the ham is over browning, place aluminum foil or parchment paper over the top. Cook at 300°F for 12-14 minutes per pound.

Using a meat thermometer is essential for checking the internal temperature of the meat to ensure that it has been thoroughly cooked.

Today’s pork is very lean and should not be overcooked. To check accurate doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins and chops to an internal temperature of 145°F, followed by a three-minute rest time, resulting in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160°F. Pre-cooked ham can be reheated to 140°F or enjoyed cold.

Baked Ham in Cola

– S:25

1 (10-pound) bone-in ham 1 can cola 1 cup brown sugar

1. Place ham on 1-inch rack, fat side down.
2.  Add half can cola to cover ham.
3. Cook at 300°F for 12-14 minutes per pound.
4. Pat sugar on ham and add remaining cola, pouring slowly.
5. Bake for additional 15 minutes.
6. Let ham rest inside dome for 5 minutes.

Tip: For frozen ham, cook for 18-20 minutes per pound. With the Extender Ring, you can make up to a 14-pound ham. Tip: If you like your ham breaded, add 2 teaspoons dry mustard, 1 teaspoon fresh ground pepper and 1½ cups plain breadcrumbs along with sugar and remaining cola. The cooking times will not change when adding extra ingredients

Asian Marinated Pork Chops with Pineapple Relish

– S:4

4 (1 – 1½-inch thick) pork chops 1 teaspoon ground ginger ¼ teaspoon black pepper ¼ cup soy sauce ¼ cup extra virgin olive oil 3 cloves garlic, chopped 1 tablespoon brown sugar 1 cup fresh or canned pineapple ¼ cup red onion, sliced 3 tablespoons flat leaf parsley, chopped Salt & pepper to taste

1. Mix ginger, black pepper, soy sauce, oil, garlic and brown sugar in freezer-safe bag.
2. Place pork in marinade.
3. Let pork marinate in freezer or refrigerator for 2 hours.
4. Place pork on 3-inch rack and cook at 350°F for 8-10 minutes per side.
5. While pork cooks, mix pineapple, onion, parsley, salt and pepper together to make pineapple relish.
6. When pork is finished, top with pineapple relish.

Pork Chops with Mustard Sauce

– S: 1

1 (4 – 6-ounce) pork chop 2 tablespoons butter 1 tablespoon prepared mustard 1 tablespoon cream ½ teaspoon dried tarragon Salt & pepper to taste

Mix butter, mustard, cream, tarragon, salt and pepper; spread mixture over pork. 2. Place chop in oven-safe dish and place dish on 3-inch rack. 3. Cook at 350°F for 10-12 minutes per side, or until juices run clear.

Adobo Cutlets

Serves: 1

1 (4-6 ounce) pork cutlet 1 tablespoon white vinegar Adobo seasoning Chopped radishes

• Place cutlet in oven-safe dish and season with adobo and vinegar.
• Place dish on 3-inch rack and cook at 350°F for 12-14 minutes, or until juices run clear.
• Sprinkle with radishes and serve.

Thai Pork Tenderloin

2 (12-ounce) pork tenderloins 2 cloves garlic, minced 1 tablespoon ginger root, chopped 2 tablespoons fresh cilantro, chopped 3 tablespoons hoisin sauce 2 tablespoons lime or lemon juice 1 tablespoon soy sauce 1 tablespoon sesame oil 2 tablespoons sweet Asian chili sauce

1. In small bowl, combine all ingredients except for pork.
2. Arrange tenderloins in single layer in dish just large enough to hold them.
3. Pour sauce over meat, turning to coat.
4. Cover and refrigerate for 1-4 hours.
5. Place tenderloins on 3-inch rack and cook at 350°F for 12-14 minutes per side if fresh or 18-22 minutes per side if frozen.
6. Let meat rest for 5 minutes before cutting. Slice meat diagonally.

Tip: You can substitute 1 teaspoon dried ginger root for fresh. Tip: For a less spicy version, use 1 tablespoon Asian chili sauce.

Kielbasa Casserole with Rice & Vegetables

– S:4-6

1 (10½-ounce) can condensed cream of celery soup, undiluted ¾ cups water 1 tablespoon butter or margarine 1½ cups instant rice 1 pound sausage, sliced into ½-inch pieces 1 (10-ounce) package frozen peas, thawed 1 (10-ounce) package frozen corn, thawed 1 cup Cheddar cheese, shredded

1. In 3-quart saucepan, combine soup, water and butter.
2. Bring to boil on Medium-High (375°F), mixing until smooth.
3. Stir rice into soup mixture; cover and let stand for 5 minutes.
4. Stir in sausage, peas and corn.
5. Place mixture in oven-safe dish and place in liner pan.
6. Cook at 350°F for 20-22 minutes.
7. Top with cheese and cook for additional 1-2 minutes, or until cheese melts.

Avocado BLTs

– S:4

½ pound bacon slices 1 whole baguette, cut into 4 equal pieces and split open 4 tablespoons extra-virgin olive oil 1 garlic clove, crushed 1 cup salad greens 4 plum tomatoes, cut lengthwise 2 avocados, halved, pitted and thinly sliced Salt & pepper to taste

1. Cook bacon on 3-inch rack at 350°F for 10 minutes.
2. Brush bread crust with olive oil and rub garlic inside bread.
3. Lay bread, crust side up, onto 3-inch rack at 350˚F and grill for 3-4 minutes.
4. Remove bread and build sandwich with greens, tomatoes and avocados.
5. Season with salt and pepper.

Italian Sausage with Peppers

– S:1

4 ounces Italian sausage 1 red bell pepper, stem and seeds removed and sliced 3 scallions, cut into 1-inch crosscut slices 2 cloves garlic, minced 1 tablespoon olive oil

1. Place all ingredients in shallow oven-safe dish and set on 3-inch rack.
2. Cook at 350°F for 5-8 minutes per side.

Tip: If sausage is frozen, cook for 8-10 minutes per side.

Hot Dog

– S:4

4 Hot dogs 4 Hot dog buns

1. Place hot dogs on 3-inch rack and cook at 350°F for 6 minutes per side.
2. Place hot dog in hot dog bun and add desired condiments.

Tip: If hot dogs are frozen, cook for 10 minutes per side.

Chilied Pork Chops

– S:4

4 (1-inch) loin pork chops 6 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 teaspoon oregano 1 teaspoon cumin 1½ teaspoons salt 2 tablespoons chili powder 2 tablespoons green chilies 2 tablespoons fresh cilantro

1. Place oil, herbs and seasonings into bowl and mix.
2. Place pork chops in mixture for 1 hour or overnight.
3. Place chops on 3-inch rack and cook at 350°F for 10-12 minutes per side.
4. Let meat rest for 5 minutes before cutting.

Tip: Cook for 14-16 minutes per side if frozen.

Glazed Spareribs

– S:4

1 rack pork spareribs 1 cup orange marmalade, melted 2 teaspoons Dijon mustard 1 teaspoon lemon juice 1 tablespoon Worcestershire sauce Salt & pepper to taste

1. Melt marmalade by keeping it at room temperature for 30 minutes.
2. Add mustard, lemon juice and Worcestershire sauce to marmalade.
3. Baste ribs and place on 3-inch rack.
4. Cook at 350°F for 18-22 minutes per side.
5. Let meat sit inside dome for 5 minutes.
6. Season with salt and pepper.

Tip: For frozen ribs, cook for 22-24 minutes per side.

Recipes for Seafood

Place fish fillets presentation side down, flipping halfway through cooking time.

To use your favorite dry seasonings on frozen fish, sprinkle cold water on it beforehand; this will allow seasonings to adhere.

Brush sauces on fresh fish to infuse flavors.

To steam fish, place aluminum foil or parchment paper over the top. Be sure to secure the foil to the sides of the rack or extend it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s internal fan from moving foil around during the cooking process.

Roll lemon on countertop to loosen juices and render the most juice from your lemon.

Simple Sole

– Serves: 1

1 (5-ounce) filet of sole 1 tablespoon lemon juice 2 tablespoons butter Salt & pepper to taste

1. Place all ingredients in oven-safe dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 7-9 minutes

Shrimp with Lemon

– S:2

12 large shrimp, peeled and deveined 1 tablespoon lemon juice 2 tablespoons olive oil 1 teaspoon lemon pepper

1. Place all ingredients in shallow oven-safe dish.
2. Set dish on 3-inch rack.
3. Cook at 350°F for 6-8 minutes, stirring halfway through cooking process.

Shellfish Medley

4 littleneck clams 4 large shrimp 4 mussels 2 squids, cleaned and cut into 1-inch rings 2 cloves garlic, minced 2 tablespoons olive oil ¼ cup clam juice 1 tablespoon hot sauce Dash parsley, minced

1. Scrub clams and mussels.
2. Mix all ingredients in oven-safe dish and place on 3-inch rack.
3. Cook at 350°F for 12-14 minutes, or until clams and mussels open.

Tip: Pause halfway through cooking process and shake seafood in baking dish. This will help open the clams and mussels. If clams and mussels have not opened, do not eat.

Sweet Chili Scallops

Serves: 4

16-18 ounces sea scallops ⅛ cup olive oil 1 tablespoon soy sauce 1 tablespoon sweet chili powder 1 tablespoon ground cumin

1. Rinse scallops and drain on paper towel.
2. Mix together olive oil, soy sauce, chili powder and cumin.
3. Just prior to cooking, toss scallops in marinade.
4. Place scallops on 3-inch rack.
5. Cook at 350°F for 3-4 minutes per side.

Tip: If scallops are frozen, cook at 350°F for 4-5 minutes per side.

Clams & Sausage

– Serves: 1

1 sausage, crumbled 8 littleneck clams, cleaned 1 clove garlic, minced Chopped cilantro to taste Lemon slices as needed Hot sauce to taste

1. Mix clams with sausage, garlic, cilantro and hot sauce.
2. Place lemon slices in shallow bowl; set aside.
3. Place clams in liner pan and cook at 350°F for 10-12 minutes, or until clams open and sausage is cooked.
4. Serve with lemon slices.

Tip: If you can’t find littleneck clams, substitute 1 (8-ounce) can whole clams.

Lemon Salmon with Mango Salsa

– S:4

Salmon Ingredients: 4 (6-ounce) salmon fillets 2 tablespoons lemon juice 1 tablespoon olive oil 1 tablespoon grated lemon zest 2 teaspoon Dijon mustard ½ teaspoon black pepper

Salsa Ingredients: 1 ripe mango, peeled and diced 2 green onions, finely chopped ¼ cup red bell pepper, chopped 2 tablespoons fresh cilantro, chopped 2 tablespoons lime juice

1. In small bowl, whisk together lemon juice, olive oil, lemon zest, mustard and pepper.
2. Place fish in baking dish and pour marinade over fish.
3. Marinate and refrigerate for 20 minutes.
4. While fish is marinating, mix all salsa ingredients together in small bowl; refrigerate until ready to serve.
5. Place salmon on 3-inch rack and cook at 350°F for 5-6 minutes per side.
6. Pour mango salsa over salmon and serve.

Tip: For frozen salmon, cook for 7-9 minutes per side. Tip: For well-done salmon, add 2 minutes to cooking time.

Grilled Salmon & Fresh Basil

– S:4

3 tablespoons lemon juice ¼ cup fresh basil leaves, minced 1 tablespoon olive oil 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce 1 garlic clove, minced ¼ teaspoon black pepper 4 (6-ounce) pounds salmon filets

1. Combine lemon juice, basil, olive oil, soy sauce, Worcestershire sauce, garlic and pepper in resealable plastic bag; mix well.
2. Add salmon to marinade and seal bag.
3. Marinate in refrigerator for 30-60 minutes.
4. Remove salmon from bag; discard excess marinade.
5. Place salmon on 3-inch rack.
6. Cook at 350°F for 5-6 minutes.

Lobster Thermidor

Serves: 1

1 (4-6 ounce) lobster tail, shell removed and cut into 1-inch pieces 2 tablespoons butter 2 tablespoons heavy cream 2 tablespoons shallot, minced ½ teaspoon dry mustard Chopped parsley

1. Mix all ingredients in oven-safe dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 10-11 minutes.

Peppered Tuna with Hoisin Sauce

Serves: 4

Tuna Ingredients: 4 (5–6-ounce) tuna steaks, ½-inch thick 1 teaspoon peppercorns, crushed 2 tablespoons soy sauce 3 tablespoons sesame oil 1 tablespoon lemon juice

Sauce Ingredients: 2 tablespoons soy sauce 2 tablespoons Hoisin Sauce 1 tablespoon honey or molasses 1 clove garlic, minced 2 tablespoons fresh lime juice ½ teaspoon fresh ginger, grated ½ teaspoon chili paste 2 tablespoons peanut oil or sesame oil.

1. Mix all tuna ingredients and spread over tuna.
2. Place tuna pieces on 3-inch rack.
3. Cook at 350°F for 5-6 minutes per side.
4. In small bowl, mix all sauce ingredients.
5. Place sauce in small dipping bowl and serve with tuna.

Tip: For thicker tuna, cook for 6-7 minutes per side. Tip: Serve on top of Wonton crisps with sliced tuna and sauce.

Tuna with Fresh Orange Salsa

– S: 4

4 (5–6-ounce) tuna steaks, ½-inch thick ½ teaspoon ground cumin 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper

Salsa Ingredients: 1 teaspoon orange peel, finely shredded 4 medium oranges, peeled, sectioned, and coarsely chopped 1 large tomato, seeded and chopped ¼ cup fresh cilantro, snipped 2 tablespoons green onion, chopped 2 tablespoons walnuts, chopped and toasted 1 tablespoon lime juice ¼ teaspoon salt ¼ teaspoon black pepper

1. In small bowl, combine cumin, salt and pepper.
2. Brush fish with olive oil and sprinkle with cumin mixture.
3. Place fish on 3-inch rack and cook at 350°F for 5-6 minutes per side.
4. While fish cooks, mix all salsa ingredients in medium bowl.
5. Spoon salsa over fish, and serve.

Tip: For frozen tuna, cook for 7-9 minutes per side. Tip: Fish should break apart with a fork easily when tested for doneness.

Artichoke Topped Tilapia

– S:4

4 (6 – 8-ounce) tilapia filets 2 tablespoons olive oil 1 tablespoon Italian herb seasoning 1 teaspoon soy sauce 1 cup prepared artichoke antipasto from jar, drained ½ cup grated Parmesan cheese

1. Mix together olive oil, Italian herb seasoning and soy sauce; set aside.
2. Mix together artichoke and cheese; set aside.
3. Place filets on silicone pizza liner.
4. Brush each filet on exposed side with olive oil mixture.
5. Spread artichoke mixture in even layer over each filet.
6. Place filets on 3-inch rack cook at 350°F for 10-12 minutes.

Tip: If cooking from frozen, cook at 350°F for 13-15 minutes.

Bass with Fennel

– S:1

6 ounces stripped or black bass, 1-inch thick 1 teaspoon fennel seeds, crushed 1 tablespoon olive oil 1 tablespoon lemon juice Salt & pepper to taste

1.  Mix fennel, olive oil, lemon juice, salt and pepper.
2. Place bass on 3-inch rack and spread fennel mixture onto fish.
3. Cook at 350°F for 8-10 minutes per side in an oven-safe dish.

Tip: Bones can be removed with needle nose pliers. Filets can be cooked with or without the skin. If skin-on, make two shallow slices in the skin to reduce shrinkage while fish is cooking.

Cheesy Crab Melts

– S: 6

7 ounces jumbo lump crab meat ½ cup Cheddar or Asiago cheese, shredded ¼ cup celery, finely chopped ¼ cup red bell pepper, finely chopped ¼ cup green onion, finely chopped ¼ cup mayonnaise 1 teaspoon Russian-style mustard or Dijon mustard ½ teaspoon salt ¼ teaspoon black pepper 3 English muffins, cut in half

1. Pick through crab to ensure there are no shells.
2. Squeeze out any extra liquid from crab meat.
3. Combine all ingredients except English muffins; gently fold mixture together.
4. Pre-toast English muffins on 3-inch rack.
5. Spread crab mixture evenly over muffins.
6. Bake at 350°F for 6-8 minutes per side, or until cheese is bubbly.

Tip: Substitute crab meat with 7 ounces tuna.

Ancho Chili Crusted Salmon Tacos

– S: 4

4 (6-ounce) salmon filets 1 tablespoon canola oil 1 teaspoon ground ancho chili powder 1 tablespoon cumin 2 tablespoons brown sugar 1 teaspoon soy sauce 6 ounces cabbage, shredded ½ cup jalapeño ranch dressing 8-12 corn tortillas

1. Place salmon on parchment paper on 3-inch rack.
2. Brush salmon with oil on both sides.
3. Cook at 350°F for 5-6 minutes.
4. Meanwhile, stir together chili powder, cumin and brown sugar.
5. After 5 minutes, flip salmon and drizzle with soy sauce.
6. Sprinkle brown sugar mixture onto salmon.
7. Cook at 350°F for 5-6 minutes, or to desired tenderness.
8. While salmon cooks, toss together cabbage and dressing.
9. Wrap tortillas in foil and warm in liner pan for last 5 minutes of cooking process.
10. Serve salmon with warm tortillas and cabbage salad.

Recipes for Lamb

To use your favorite dry seasonings on frozen meat, sprinkle cold water on it or lightly brush oil on beforehand; this will allow seasonings to adhere. Brush sauces on fresh meats to infuse flavors. To save time, marinate in a sealed bag or container and freeze into separate servings. When ready to use, refer to the cooking guide. Soak lamb in 1 cup milk, to tone down gaminess. Use a meat thermometer to ensure lamb is properly cooked.

Roasting Recommendations (Temperatures listed below are based on internal temperatures)

Lamb Cuts 135º-145ºF (63ºC) Lamb Roasts 145º-150ºF (66ºC)

(Boneless) Rare 120º-140ºF (60ºC) Medium-Rare 140º-150ºF (66ºC) Medium-Well 150º-160ºF (71ºC)

* Using a meat thermometer is essential for checking the internal temperature of the meat.

Herb Stuffed Lamb Chops

Yield: 6 lamb chops

6 (2-inch) lamb chops 1 stick soft, unsalted butter 3 cloves garlic, minced 1 tablespoon fresh parsley, chopped 1 tablespoon fresh tarragon, chopped 1 large shallot, chopped ¼ teaspoon ground black pepper 1 teaspoon salt

1. Mix garlic, herbs, shallots, salt and pepper with butter.
2. Place butter mixture inside lamb pockets.
3. Secure with toothpicks.
4. Place lamb chops on 3-inch rack.
5. Cook at 350°F for 8-10 minutes per side for medium-rare doneness.

Tip: You can use 1½ teaspoons dry tarragon instead of fresh. Tip: Have your butcher cut a 2-inch pocket into side of lamb. You can also cut pocket yourself. Lay meat down and cut a ¾-inch pocket through the side.

Lamb Chops with Feta & Tomatoes

Serves: 4

2 tablespoons olive oil 1 clove garlic 1 tablespoon lemon juice 4 (1-inch) lamb chops 4 ounces feta cheese, crumbled ¼ cup chopped ripe tomatoes 4-6 kalamata olives, pitted 1 tablespoon parsley, chopped Salt & pepper to taste

1. In shallow dish, mix olive oil, garlic and lemon juice.
2. Add lamb chops, turning to coat all sides.
3. Place in refrigerator for 15 minutes.
4. In small bowl, mix feta, tomatoes, olives and parsley; set aside.
5. Place lamb chops directly on 3-inch rack and sprinkle with salt and pepper.
6. Cook at 350°F for 8-10 minutes, flipping halfway through cooking process.
7. When chops are done, spoon feta mixture in equal portions onto each chop.
8. Cook at 350°F for 1-3 minutes, or until cheese melts.

Lamb with Pesto

– S:1

1 (6-ounce) sirloin chop ½ cup packed fresh basil leaves 1 tablespoon toasted pine nuts 2 cloves garlic ½ cup olive oil Salt to taste

1. Place basil, nuts and garlic in blender.
2. Slowly pour in oil until it forms into thick paste.
3. Add salt and blend until sauce reaches desired thickness.
4. Place steak on 3-inch rack and cover with half pesto sauce.
5. Cook at 350°F for 4 minutes.
6. Flip steak and add remaining sauce.
7. Cook for additional 4 minutes.

Tip: Add more oil if sauce is too thick

Lamb & Ham

Serves: 1

6 ounces leg of lamb, cut into 1-inch cubes 2 ounces smoked ham, diced ½ green pepper, cored and chopped 1 clove garlic, minced 2 tablespoons olive oil Salt & pepper to taste

1. Mix everything in oven-safe dish and place on 3-inch rack.
2. Cook at 350°F for 8-10 minutes.
3. Stir and cook for additional 8-10 minutes.

Lamb Kabob

– S:4

2 pounds leg of lamb, trimmed and cut into 2-inch cubes 1 large green bell pepper, cored and cut into 8 equal pieces 1 red onion, quartered 8 large white mushrooms 4 Roma tomatoes, cut in half and seeded Barbeque sauce

1. Divide ingredients into four servings and slide onto metal or bamboo skewers, alternating meat and vegetables.
2. Place kabobs on 3-inch rack and brush with sauce or seasoning.
3. Cook at 350°F for 10-12 minutes.
4. Flip kabobs and brush other side with sauce or seasoning.
5. Cook for additional 7-8 minutes.

Curried Lamb

Serves: 1

6 ounces leg of lamb, cut into 1-inch cubes ½ green pepper, thickly sliced 2 cloves garlic, minced 2 tablespoons fresh ginger, grated 2 tablespoons curry paste 1 tablespoon lemon juice 4 tablespoons sour cream

1. Mix lamb, pepper, garlic, ginger and curry paste in oven-safe dish.
2. Place dish on 1-inch rack and cook at 350°F for 10-12 minutes.
3. Stir and cook for another 8 minutes.
4. Stir in juice and sour cream and serve.

Recipes for Dessert

When converting your own recipe to NuWave Pro Plus Oven methods, it is recommended to use the Extender Ring, 1-inch rack and bake at 300˚F the first time. You can always adjust from there.

The use of glass and ceramic pans will increase the required cooking time. Recipes in this book have been tested in silicone and metal pans.

For multi-layer baking, use the Silicone Baking Ring. Recipe temperatures will typically need to be set at 250˚F rather than 300˚F. Remember to adjust accordingly when using your own recipes.

Because the NuWave retains the moisture in baked goods, your recipe will stay fresh longer than recipes made in conventional ovens when stored properly.

For converting recipes requiring a 9×13-inch pan, you can usually substitute two pans using our 8×8-inch square silicone baking pan, with divider in place, slicing into finger size bars.

For cakes, cookies, muffins and more, adding the Extender Ring will control even browning. Depending on recipe directions, place cookies around perimeter of the liner pan (avoid placing cookies directly under Power Head).

For bottom crust pies, bake crust alone at 350˚F for 15-20 minutes. Add pie filling and cook remaining time as directed.

If a recipe calls for a glaze, spread it on during the last 5 minutes to prevent overcooking.

Always check for doneness with a toothpick or fork. If additional time is needed only use 3-5 minutes increments.

The Silicone Baking Ring can be used for any foods you want to prevent from sticking to the rack.

Recipes that call for baking in our NuWave Silicone 8×8-inch Pan will require more time if you are using a smaller pan. Check for doneness with toothpick and 3-5 minutes at a time until desired doneness is reached.

Pumpkin Whoopie Cookies

Yields: 24 cookies

1 cup vegetable oil 2 cups packed light brown sugar 2 large eggs 1 cup pumpkin puree, canned or fresh 1 tablespoon pumpkin pie spice 1 teaspoon pure vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 cups all-purpose flour

1. Spray liner pan with non-stick cooking spray.
2. In large bowl, mix together vegetable oil and brown sugar until smooth.
3. Add in eggs until blended. Add in pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and salt. Whip until light and fluffy.
4. Gently fold in flour with rubber spatula. Be careful not to over mix.
5. Using small cookie scoop, drop pieces on liner pan about 2 inches apart.
6. Place Extender Ring on base.
7. Bake at 350˚F for 12-14 minutes, or until cookies spring back when lightly touched.
8. Cool completely before filling.

Cream Cheese Filling Ingredients:

1 (8-ounce package) cream cheese, softened 1 cup butter, softened 4½ cups powdered sugar 2 teaspoons pure vanilla extract
Cream Cheese Filling Directions: 1. In large bowl of electric mixer, cream butter and cream cheese on medium speed, scraping sides of bowl. 2. Mix on low speed and add powdered sugar and vanilla, then beat until light and fluffy. 3. Spread flat side of the cookies with cookies filling. Top with another pumpkin cookie, pressing down very lightly to seal.
Tip: If you don’t have pumpkin pie spice on hand, mix: 1½ teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger ½ teaspoon allspice Store in single layers and keep refrigerated.

Pound Cake

Yield: 1 Cake

3 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 3 cups sugar 2 teaspoons pure vanilla extract 6 large eggs 1 cup heavy cream

1. Sift together flour, baking powder and salt; set aside.
2. Cream butter and sugar together until fluffy on medium-high speed.
3. Mix in vanilla extract and add eggs one at a time, beating well after each addition.
4. Gradually add flour mixture to butter mixture alternating with heavy cream.
5. Pour batter into silicone bundt pan.
6. Place Extender Ring on base.
7. Place bundt pan on 1-inch rack.
8. Bake at 300˚F for 30 minutes.
9. Reduce temperature to 275˚F and bake for 45 minutes without opening the NuWave.
10. Check for doneness with a knife. If more time is needed, do not add more than 5 minutes at a time.
11. Remove from NuWave; let cool in pan for 15 minutes.
12. Invert cake onto cake plate.

Tip: Replace vanilla extract with almond or lemon extract to change it up.

Latin Lace Florentine Cookies

Yield: 48 Cookies

¾ cup quick-cooking oats ¾ cup all-purpose flour ¾ cup granulated sugar 1 teaspoon ground cinnamon ¾ teaspoon chili powder ½ teaspoon baking soda ½ teaspoon salt 1½ cups sliced almonds 10 tablespoons (1 ¼ sticks) unsalted butter, melted ¼ cup half-and-half cream or whole milk ¼ cup light corn syrup 1 teaspoon pure vanilla extract 4 ounces fine-quality bittersweet chocolate, chopped (look for bittersweet chocolate with a minimum of 60% cocoa solids)

1. In large bowl, whisk together oats, flour, sugar, cinnamon, chili powder, baking soda and salt.
2. Stir in almonds; set aside.
3. In separate bowl, combine butter, half-and-half (or milk), corn syrup and vanilla extract.
4. Add wet ingredients to dry ingredients a little at a time until combined.
5. Place heaping teaspoons of batter onto liner pan 3 inches apart.
6. Bake at 300˚F for 14 minutes or until crisp around the edges.
7. Transfer cookies to cooling rack.
8. Place wax paper below rack to catch chocolate drizzle.
9. While cookies are cooling, melt chocolate in metal bowl set over pan of simmering water.
10. Drizzle chocolate in zigzag pattern over tops of cooled cookies

Easy Lemon Cookies

– S:36 Cookies

1 package (18¼ ounces) lemon cake mix 1 egg ½ cup butter (softened) 1 tablespoon lemon juice Grated zest from 1 lemon Powdered sugar for decoration

1. Pour cake mix into large bowl.
2. Mix in egg, butter, lemon juice and lemon zest until well blended.
3. Refrigerate dough for at least 15 minutes, or overnight if desired.
4. Roll heaping teaspoons of dough into balls and roll in powdered sugar.
5. Place cookie dough around perimeter of liner pan, with pieces about 1 inch apart.
6. Bake at 300˚F for 10 minutes.
7. Once cookies have cooled completely, dust with powdered sugar one more time.

For multi-level baking:

1. Place Extender Ring on NuWave Oven base.
2. Place cookies in liner pan as directed above.
3. Place 1-inch rack over cookies in liner pan.
4. Place Silicone Baking Ring on cooking rack.
5. Arrange cookies on Silicone Baking Ring.
6. Bake at 300˚F for 15 minutes.

Tip: Do not place cookies directly under heating element.

Country Road Bar Cookies

– S: 12

2 cups graham cracker crumbs ⅓ cup melted butter ¼ cup granulated sugar ½ cup chopped macadamia nuts ½ cup white chocolate chips ½ cup sweetened flaked coconut 1 (14-oz.) can sweetened condensed milk

1. Combine first 3 ingredients in medium bowl.
2. Press mixture onto bottom of 8×8-inch silicone baking pan.
3. Place 3-inch Extender Ring on base tray. Place pan on 1-inch rack.
4. Bake at 300˚F for 15 minutes.
5. Remove from oven.
6. Sprinkle macadamia nuts, white chocolate morsels and coconut over hot crust.
7. Pour condensed milk evenly over top.
8. Bake additional 20-25 minutes, or until lightly browned and edges are bubbly.
9. Let cool for 1 hour on wire rack. Slice each loaf into finger size bars.

Tip: Place silicone divider in 8×8-inch pan and slice into finger size bars. If macadamia nuts are not available, try butter toffee peanuts.

Bread Pudding with Whiskey Sauce

S: 6

10 slices day old white bread 4 tablespoons white sugar 3½ cups milk 4 eggs, separated 1 tablespoon vanilla ½ teaspoon salt 2 sticks butter 1 cup raisins
Whiskey Sauce Ingredients: ½ cup sugar ¼ cup water ¼ cup butter 1 shot glass Whiskey
Directions: 1. Break bread into oven-safe casserole dish, no bigger than 1½ quarts. 2. Soften bread with small amount of milk. 3. Beat sugar and egg yolks. 4. Add milk and stir well. 5. Add vanilla and salt. 6. Pour milk mixture over bread. Fold in raisins. 7. Cut butter into chunks and fold in. 8. Place pan on 1-inch rack and bake at 350˚F for 30 minutes. 9. Check by sticking knife in center; if it comes out clean, it’s done.
Whiskey Sauce Directions: 1. Mix all ingredients and heat until dissolved. 2. Remove from heat and add a spoonful of Whiskey Sauce to each pudding serving.

Almond Tart

Serves: 8

10-12 ounces ginger snaps, broken into pieces 1 stick unsalted butter, cut into cubes 12 ounces chopped almonds 4 eggs ¾ cup light corn syrup ¼ cup honey ½ cup sugar 1 tablespoon rum 1 teaspoon pure vanilla extract dash of salt

1. Process cookie pieces and butter pieces together in food processor, fitted with steel blade, until crumbs begin to soften together.
2. Press into 9-inch tart pan, along sides and bottom.
3. Sprinkle almonds evenly over bottom of crust.
4. In medium bowl, beat together eggs, corn syrup and honey until pale in color.
5. Mix in sugar, rum, vanilla and salt.
6. Pour mixture over almonds and place pan on 1-inch rack.
7. Bake at 350˚F for 5 minutes.
8. Tent tart with foil, continue baking for 30 minutes.
9. Remove foil tent, continue to bake at 350˚F for additional 15 minutes.

Angel Food Cake (Box)

Serves: 10-12

1 cake mix box (prepared) 1 metal tube pan Water

1. Prepare mix as directed on package.
2. Pour batter into ungreased pan.
3. Cut through batter with sharp knife to remove large air bubbles.
4. Place Extender Ring on base tray.
5. Place tube pan on 1-inch rack.
6. Bake at 300˚F for 20 minutes.
7. Lower temperature to 250˚F and bake for additional 20 minutes.
8. Remove pan from oven and hang upside down on top of wine bottle until completely cool.
9. Loosen cake from tube and sides of pan using a knife or spatula with up-and-down strokes.
10. Gently remove cake.

Golden Ginger Nut Lemon Bars

S: 8-10

2 cups all-purpose flour ½ cup powdered sugar ½ teaspoon baking soda ¼ teaspoon salt ¾ cup cold butter ½ cup golden raisins 1½ cups white chocolate chips 1 cup coarsely ground almonds, divided 3 tablespoons finely chopped crystallized ginger 10 ounces lemon curd

Lemon Curd Ingredients:

½ cup fresh lemon juice 1 tablespoon grated lemon zest ½ cup sugar 2 eggs ½ cup unsalted butter, cubed

Lemon Curd Directions:

1. In 2-quart saucepan, combine lemon juice, lemon zest, sugar, eggs and butter.
2. Cook over medium-low heat until thick enough to hold marks from whisk and first bubble appears on surface.

Ginger Bar Directions:

1. Prepare lemon curd and set aside.
2. Combine flour, sugar, baking soda and salt in a large bowl; cut in butter with a pastry blender until crumbly.
3. Toss in half the almonds.
4. Reserve 1 cup flour mixture.
5. Press remaining flour mixture onto bottom of 8×8-inch silicone baking pan and press evenly.
6. Place Extender Ring on base.
7. Place pan on 1-inch rack.
8. Bake at 350˚F for 15-18 minutes or until lightly browned.
9. Remove from oven.
10. Spread lemon curd over crust, leaving ¼-inch border.
11. Mix raisins, almonds and ginger with reserved flour mixture and sprinkle evenly over the top.
12. Bake additional 12-15 minutes, or until lightly browned.
13. Open dome and remove promptly when time is completed.
14. Allow to cool slightly and cut into squares.

Tip: Make lemon curd ahead of time and store up to one week.

Blueberry Streusel Coffee Cake

S: 8-10

Cake Ingredients:

2 cups and 3 tablespoons all-purpose flour ¾ cup sugar 2 teaspoons baking powder ¼ teaspoon salt 1 egg ½ cup milk ½ cup butter, softened 1 cup fresh or frozen blueberries 1 cup chopped pecans
Streusel Topping Ingredients: ½ cup sugar 1/3 cup all-purpose flour ¼ cup cold butter

Streusel Directions:

1. Combine sugar and flour in bowl.
2. Cut in butter until crumbly; set aside.

Cake Directions:

1. In large mixing bowl, combine the flour, sugar, baking powder and salt.
2. Add egg, milk and butter.
3. Beat mixture well.
4. Fold in blueberries and pecans.
5. Spread into greased 9-inch spring form baking pan.
6. Sprinkle streusel topping over batter.
7. Place Extender Ring on NuWave Oven base.
8. Place 1-inch rack in base tray.
9. Place baking pan on 1-inch rack.
10. Bake at 300˚F for 30 minutes.
11. Cool for 15 minutes and serve warm.