Nuwave Oven Recipes

Nuwave Oven Recipe Book 

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.

Contents

nuwave oven recipe bookMetal 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:

nuwave oven recipe BreakfastBacon 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

nuwave oven recipe Breakfast -2Nest 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

nuwave oven recipe - AppetizersPrepared 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.

nuwave oven recipe - Appetizers - 2Tangy 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

nuwave oven recipe - Appetizers - 3Jumbo 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.

nuwave oven recipe - Appetizers - 4Italian 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.

nuwave oven recipe - Appetizers - 5Chicken 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.

nuwave oven recipe Dehydration, NutsSpiced 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

nuwave oven recipe Dehydration, Nuts -21 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

nuwave oven recipe - pizza -1To 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: 2nuwave oven recipe - pizza -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.

nuwave oven recipe - pizza -3

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

nuwave oven recipe -Vegetables -1Glass, 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

nuwave oven recipe -Vegetables -21 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

nuwave oven recipe -Vegetables -31 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

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 (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

nuwave oven recipe -Vegetables -44 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

nuwave oven recipe -Vegetables -53 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

nuwave oven recipe -Vegetables -61 (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

nuwave oven recipe -Vegetables -71 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

nuwave oven recipe - Poultry -1Poultry 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

nuwave oven recipe - Poultry -21 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

nuwave oven recipe - Poultry -36 (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

nuwave oven recipe - Poultry -44 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

nuwave oven recipe - Poultry -54 (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

nuwave oven recipe - beef -1Turning 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

nuwave oven recipe - beef -2½ 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

nuwave oven recipe - beef -32½ 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

nuwave oven recipe - beef -42-4 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

nuwave oven recipe - beef -54 – 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

nuwave oven recipe - pork -14 (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

nuwave oven recipe - pork -22 (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

nuwave oven recipe - pork -3½ 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

nuwave oven recipe - pork -44 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

nuwave oven recipe - pork -51 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

nuwave oven recipe - Tips for Seafood -1Place 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

nuwave oven recipe - Tips for Seafood -21 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

nuwave oven recipe - Tips for Seafood -36 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

nuwave oven recipe - Tips for Seafood -44 (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

nuwave oven recipe - lamp-1To 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

nuwave oven recipe - lamp-22 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:

nuwave oven recipe - Desserts -11 (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

nuwave oven recipe - Desserts -210 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 nuwave oven recipe - Desserts -3Directions:

  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

nuwave oven recipe - Desserts -4Streusel 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.