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.
Metal containers, aluminum foil or any oven-safe dish can be used in the NuWave Oven Pro Plus. The infrared rays will not penetrate through these materials. Lightweight aluminum foil works best for lining shallow dishes and pans. Cover food loosely with aluminum foil to protect from browning more than preferred. Keep in mind that heat will still circulate, but the foil may slow the cooking time of the food beneath. Steam buildup can occur when cooking foods that contain a lot of moisture, like vegetables or fish.
When your cooking cycle is complete, please remember to lift the dome so that steam is channeled away from your face. To keep prepared foods crisp, such as egg rolls, chicken tenders or pizza, remove the dome immediately after cooking.
Timing is the key to perfection with the NuWave Oven Pro Plus. Keep in mind that all cooking guidelines are just that, and may need to be adjusted depending on the specific situation. When cooking larger dishes such as roasts or other foods with varying thickness, suggested cooking times may need to be extended. Cook in 3-minute increments and check after each interval.
Using a meat thermometer is always essential for checking the internal temperature of the meat.
Bacon Cook at 350˚F on the 3-inch rack for 5-6 minutes per side.Sprinkle on brown sugar 5 minutes before finished for a sweet taste. For easy cleanup, place aluminum foil in the liner pan. Once the grease solidifies, discard the foil.
Egg substitutes can be used in any recipe. 1 egg equals ¼ cup egg substitute.
To warm pre-made muffins, breads or pastries, simply wrap in aluminum foil and place in the liner pan during the last 2 minutes of cooking time.
Toast bagels, English muffins or bread by placing on the 3-inch rack and cook at 350˚F for about 3-5 minutes.
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 (11-ounce) package frozen breadsticks; 1 cup sugar; 2 teaspoons cinnamon
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.
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
Tip: You can add any type of meat to this dish. Just finely chop it and drain the grease
2 large eggs 2 English muffins, split in half 2 slices Canadian bacon 2 slices American cheese Salt & pepper to taste
Tip: Replace Canadian bacon with frozen breakfast sausage patties.
½ loaf bread; 1 (16-ounce) container egg substitute; 1 cup corn flakes, crumbed
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
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
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
2 large eggs 3 ounces ham, chopped 2 tablespoons parsley, chopped 2 ounces Cheddar cheese, shredded Salt & pepper to taste
Tip: For a spicy kick, add 3 ounces crumbled chorizo sausage
1 bread slice 1 teaspoon butter or cooking spray 1 egg 3 tablespoons Manchego cheese
Tip: You can substitute any kind of cheese. Tip: Use bottom of a juice glass, can or round cutters to cut bread.
Prepared foods from your grocer’s freezer section make great, easy snacks for appetizers or entertaining. These items are prepared to perfection on the 3-inch rack at 350˚F for about 6-10 minutes per side. Some of the most popular choices include:
Hot wings; Corn dogs; Bagel bites; Chicken tenders; Poppers; Potato skins; Egg rolls; Pot stickers; French fries
For the best grilled cheese sandwich, use the 3-inch rack and cook at 350°F for 3-4 minutes per side. Add some ham or turkey for extra protein!
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
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)
6 slices bacon 24 small shrimp or 12 jumbo shrimp, cut in half ¼ cup sliced water chestnuts
Tip: Replace shrimp with tofu, chicken livers or mussels
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
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.
2½ cups reduced-fat all-purpose baking mix ¾ cup low-fat milk 8 reduced-fat chicken or turkey hot dogs, cut in half
Tip: You can serve with spicy mustard for added flavor. You can make this using premade crescent dinner rolls.
2 slices wheat or white bread 1 tablespoon margarine or butter 2 slices American cheese
Tip: Add your favorite meat such as ham, salami or turkey
2 large onions, medium diced 2 cups Parmesan cheese, shredded 2 cups low-fat mayonnaise ½ teaspoon black pepper
Tip: You can substitute the ingredients with low fat cheese and mayonnaise. Tip: Vidallia onions work the best and are available year-round.
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
Tip: Add more cayenne pepper if desired.
48 medium shrimp, uncooked ¾ pound thinly sliced prosciutto 3 tablespoons olive oil 8 (6-inch) bamboo skewers
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
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
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)
Tip: Serve with either guacamole or salsa
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
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
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
Tip: Place over gourmet greens or with your favorite sauce.
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
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
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
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
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!
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.
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
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.
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 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 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
To cook a regular crust frozen pizza, place the pizza upside down inside the NuWave Silicone Pizza Liner and then cook according to directions. You can also use parchment paper instead of the Silicone Pizza Liner. To finish, flip the pizza so it is cheese side up and cook for an additional 3-5 minutes, until the cheese melts.
Thin Crust: Cook on 3-inch rack at 350°F for 18-20 minutes upside down, and right side up for 3-4 minutes.
Regular Crust: Cook on 3-inch rack at 350°F for 20-22 minutes upside down, and right side up for 5-7 minutes.
Thick Crust Cook on 3-inch rack at 350°F for 22-26 minutes upside down, and right side up for 5-7 minutes.
Deep Dish Cook on 3-inch rack at 350°F for 30 minutes upside down, and right side up for 15 minutes
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 (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
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
Tip: Get creative and add broiled shrimp, chicken or other vegetables.
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
4 (6-inch long) slices French bread ¾ cup pizza sauce ½ cup Parmesan cheese, grated 4 slices provolone or Mozzarella cheese
Tip: Replace French bread with English muffins. Change up the flavor by adding sliced pepperoni, mushrooms, black olives, chopped bell peppers, etc.
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
Tip: If made in advance and frozen, add 3-4 minutes to cooking time.
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
Tip: If prepared in advance and frozen, add 3-4 minutes to cooking time.
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
Glass, oven-safe dishes are denser than metal, foil and silicone. Metal and foil also reflect heat so this will heat faster than glass, which absorbs heat. Silicone will absorb the heat instead of reflect, however it is thinner than oven-safe glass, so silicone will decrease the cooking time compared to an oven-safe glass dish.
Keep in mind that cooking times may vary by several minutes depending on the size of the vegetables.
Always select the freshest produce. Always wash vegetables thoroughly.
Different types of cooking vessels will affect cooking times in different ways. Foods cooked in denser dishes require longer cooking times. Foods cooked in larger, shallow dishes require shorter cooking times. Foods cooked in deeper dishes require longer cooking times.
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)
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 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 pound asparagus 1 tablespoon extra virgin olive oil 1 ounce Parmesan cheese, shaved ¼ cup balsamic vinegar Black pepper to taste
Tip: Cooking time may vary depending on the size of the vegetables.
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
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 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
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.
1 spaghetti squash, cut in half crosswise and seeds removed 2 teaspoons sugar 2 teaspoons salt Extra-virgin olive oil as needed
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.
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
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
Tip: You can use 1 teaspoon of your favorite dried herb.
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 butternut squash, cut in half lengthwise and seeds removed 2 teaspoons sugar 2 teaspoons salt Extra-virgin olive oil as needed
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.
1 pound trimmed asparagus 2 tablespoons extra-virgin olive oil ½ teaspoon kosher salt ½ teaspoon black pepper
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
Tip: Cook bacon on 3-inch rack at 350°F for 5-6 minutes per side. Larger potatoes will take longer.
4 red tomatoes 2 tablespoons Parmesan cheese, grated 3 tablespoons fresh basil, chopped 2 tablespoons olive oil Cracked black pepper to taste
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
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
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
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.
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
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.
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
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.
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 (½-pound) Vidalia onion, halved and cut into slices 2 tablespoons extra virgin olive oil 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar.
2 large baking potatoes, with ½ inch removed from each end ½ cup Parmesan cheese, grated Olive oil to taste Salt & pepper to taste
3 Roma tomatoes 1 cup Mozzarella cheese ½ cup Parmesan cheese 1 tablespoon fresh thyme 1 tablespoon fresh basil ¼ cup onion, chopped 1 tablespoon garlic, chopped ¼ teaspoon black pepper
1 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
Tip: If you use a larger pan, you will need less cooking time. If possible, use freshly sliced corn off of the cob.
1 (15-ounce) can mixed vegetables, drained 1 (8-ounce) can water chestnuts, sliced and drained 1 cup sharp Cheddar cheese, grated 1 cup celery, finely chopped ¾ cup mayonnaise 1 small onion, finely chopped 20 Ritz® crackers, crushed 2 tablespoons melted butter
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 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
Poultry should be turned halfway through the cooking process for even browning. When adding your favorite dry seasonings to frozen poultry, lightly brush with oil or sprinkle cold water on it beforehand; this will allow seasonings to adhere.
Brush sauces onto fresh poultry so the seasonings bake right in.
To save time and to add extra flavor, marinate poultry in a sealed bag or container and freeze into separate servings. When ready to prepare, refer to the Quick & Easy Cooking Guide for appropriate cooking times.
To prevent poultry from browning too fast, place aluminum foil over the top. Be sure to secure the aluminum foil to the sides of the cooking rack or extend the aluminum foil outside of the oven. This will prevent the internal fan from blowing the aluminum foil around during the cooking process.
Turkey Tip: Start cooking the turkey, breast side down, for the first half of the cooking process. When you flip the turkey breast side up, if there are giblets inside the turkey, they should be thawed enough for easy removal at this time. During the last 20-30 minutes of the cooking process, stuff the cavity with your favorite stuffing and resume cooking. Poultry: When completely cooked, white meat will be white; thigh meat near the bone will have no pink color, and the juices will run clear.
*Using a meat thermometer is essential for checking the internal temperature of the meat to ensure that it has been thoroughly cooked to 165˚F.
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
Tip: You can change flavors by adding shredded Parmesan cheese, Swiss cheese or Blue cheese dressing.
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
Tip: If you do not have buttermilk, try mixing 1 teaspoon vinegar for every 1 quart of the milk that you already have.
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
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.
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 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
Tip: If cooking from frozen, grill for 14-15 minutes per side.
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
Tip: If chicken is frozen, cook for 14-15 minutes per side.
1 cup seasoned bread crumbs 2 tablespoons butter 1 egg, beaten 1 (4 – 6-ounce) boneless chicken breast 2 tablespoons parsley, chopped
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
6 (6-ounce) boneless, skinless chicken breasts 4 cloves garlic, peeled 1 small onion, peeled 1 cup loosely packed fresh cilantro leaves 1 tablespoon granulated sugar 1 tablespoon soy sauce 1 teaspoon black pepper ¼ cup lemon or lime juice
1 (4 – 6-ounce) boneless chicken breast 2 tablespoons butter 4 tablespoons parsley, chopped Salt & pepper to taste
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 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
Tip: If you cook the sauce for too long, it will taste more like jam.
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
Tip: You can substitute real eggs with ¼ cup egg substitute.
4 boneless chicken breasts 3 ounces low-fat Cheddar cheese, sliced 1 tablespoon Dijon mustard 1 cup corn flakes, crushed 1 teaspoon parsley flakes, dried ½ cup non-fat buttermilk.
Tip: Save the leftover cornflakes from the bottom of the cereal box for this recipe to cut down on waste.
4 (4-ounce) boneless, skinless chicken breasts 1 tablespoon honey 1 tablespoon orange juice ½ teaspoon ground ginger ¼ teaspoon black pepper Dash red pepper flakes (optional) ¾ cup crushed corn flakes ½ teaspoon dried parsley flakes
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.
Turning beef halfway through cooking time allows for even browning. To use your favorite dry seasonings on frozen meat, sprinkle cold water on it beforehand; this will allow seasonings to adhere.
Brush sauces on fresh meats to infuse flavors. Rub with olive oil to achieve maximum browning.
To save time, marinate in a sealed bag or container and freeze into separate servings.
For appropriate cooking times, refer to the Quick & Easy Cooking Guide.
* Using a meat thermometer is essential for checking the internal temperature of the meat.
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
Tip: Bottled BBQ sauce may be substituted for glaze. Melt marmalade by keeping it at room temperature for 30 minutes.
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 (5-pound) standing rib roast, thawed 1 teaspoon onion powder 1 teaspoon kosher salt 1 teaspoon black pepper
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.
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 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.
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.
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 (4 – 6-ounce) sirloin steak ¼ cup miso paste 2 tablespoons sake or dry white wine 2 tablespoons pickled ginger slices
Tip: You can get miso paste at your local international supermarket.
½ pound Andouille sausage, cut into ¼-inch cubes ½ pound ground 20% fat beef chuck or ground beef ¾ cup pecans, toasted and chopped 1 teaspoon salt ¼ teaspoon black pepper ½ pound sweet onion 3 tablespoons extra virgin olive oil, divided 3 tablespoons garlic cloves, minced 1 teaspoon brown sugar ¾ cup mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Cajun or Creole seasoning blend ¼ teaspoon hot pepper sauce
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.
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
Tip: If the meat starts to brown too quickly, loosely cover with foil.
2½ pounds chuck or shoulder roast 1 tablespoon olive oil Fajita seasoning mix 2 potatoes, peeled and cut into quarters 1 cup small carrots 1 large yellow onion, peeled and cut into quarters
1-2 pounds sirloin steak Salt for taste ½ cup peppercorns, crushed
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
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.
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 (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.
2-4 tablespoons butter, softened 2 slices rye bread 2 ounces corned beef, thinly sliced ¼ cup sauerkraut, squeezed dry 1 slice Swiss or Gruyere cheese 1 tablespoon Thousand Island dressing
4 – 5-pound boneless rump roast 4-6 cloves whole garlic 1 teaspoon fresh cracked peppercorns 1 large onion cut in slices 4 large russet potatoes, quartered 3 carrots peeled, cut into sticks ½ cup beef broth ½ cup dry red wine (optional)
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.
1 (10-pound) bone-in ham 1 can cola 1 cup brown sugar
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
4 (1 – 1½-inch thick) pork chops 1 teaspoon ground ginger ¼ teaspoon black pepper ¼ cup soy sauce ¼ cup extra virgin olive oil 3 cloves garlic, chopped 1 tablespoon brown sugar 1 cup fresh or canned pineapple ¼ cup red onion, sliced 3 tablespoons flat leaf parsley, chopped Salt & pepper to taste
1 (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.
1 (4-6 ounce) pork cutlet 1 tablespoon white vinegar Adobo seasoning Chopped radishes
2 (12-ounce) pork tenderloins 2 cloves garlic, minced 1 tablespoon ginger root, chopped 2 tablespoons fresh cilantro, chopped 3 tablespoons hoisin sauce 2 tablespoons lime or lemon juice 1 tablespoon soy sauce 1 tablespoon sesame oil 2 tablespoons sweet Asian chili sauce
Tip: You can substitute 1 teaspoon dried ginger root for fresh. Tip: For a less spicy version, use 1 tablespoon Asian chili sauce.
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
½ pound bacon slices 1 whole baguette, cut into 4 equal pieces and split open 4 tablespoons extra-virgin olive oil 1 garlic clove, crushed 1 cup salad greens 4 plum tomatoes, cut lengthwise 2 avocados, halved, pitted and thinly sliced Salt & pepper to taste
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
Tip: If sausage is frozen, cook for 8-10 minutes per side.
4 Hot dogs 4 Hot dog buns
Tip: If hot dogs are frozen, cook for 10 minutes per side.
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
Tip: Cook for 14-16 minutes per side if frozen.
1 rack pork spareribs 1 cup orange marmalade, melted 2 teaspoons Dijon mustard 1 teaspoon lemon juice 1 tablespoon Worcestershire sauce Salt & pepper to taste
Tip: For frozen ribs, cook for 22-24 minutes per side.
Place fish fillets presentation side down, flipping halfway through cooking time.
To use your favorite dry seasonings on frozen fish, sprinkle cold water on it beforehand; this will allow seasonings to adhere.
Brush sauces on fresh fish to infuse flavors.
To steam fish, place aluminum foil or parchment paper over the top. Be sure to secure the foil to the sides of the rack or extend it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s internal fan from moving foil around during the cooking process.
Roll lemon on countertop to loosen juices and render the most juice from your lemon.
1 (5-ounce) filet of sole 1 tablespoon lemon juice 2 tablespoons butter Salt & pepper to taste
12 large shrimp, peeled and deveined 1 tablespoon lemon juice 2 tablespoons olive oil 1 teaspoon lemon pepper
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
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.
16-18 ounces sea scallops ⅛ cup olive oil 1 tablespoon soy sauce 1 tablespoon sweet chili powder 1 tablespoon ground cumin
Tip: If scallops are frozen, cook at 350°F for 4-5 minutes per side.
1 sausage, crumbled 8 littleneck clams, cleaned 1 clove garlic, minced Chopped cilantro to taste Lemon slices as needed Hot sauce to taste
Tip: If you can’t find littleneck clams, substitute 1 (8-ounce) can whole clams.
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
Tip: For frozen salmon, cook for 7-9 minutes per side. Tip: For well-done salmon, add 2 minutes to cooking time.
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 (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
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.
Tip: For thicker tuna, cook for 6-7 minutes per side. Tip: Serve on top of Wonton crisps with sliced tuna and sauce.
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
Tip: For frozen tuna, cook for 7-9 minutes per side. Tip: Fish should break apart with a fork easily when tested for doneness.
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
Tip: If cooking from frozen, cook at 350°F for 13-15 minutes.
6 ounces stripped or black bass, 1-inch thick 1 teaspoon fennel seeds, crushed 1 tablespoon olive oil 1 tablespoon lemon juice Salt & pepper to taste
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.
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
Tip: Substitute crab meat with 7 ounces tuna.
4 (6-ounce) salmon filets 1 tablespoon canola oil 1 teaspoon ground ancho chili powder 1 tablespoon cumin 2 tablespoons brown sugar 1 teaspoon soy sauce 6 ounces cabbage, shredded ½ cup jalapeño ranch dressing 8-12 corn tortillas
To use your favorite dry seasonings on frozen meat, sprinkle cold water on it or lightly brush oil on beforehand; this will allow seasonings to adhere. Brush sauces on fresh meats to infuse flavors. To save time, marinate in a sealed bag or container and freeze into separate servings. When ready to use, refer to the cooking guide. Soak lamb in 1 cup milk, to tone down gaminess. Use a meat thermometer to ensure lamb is properly cooked.
Roasting Recommendations (Temperatures listed below are based on internal temperatures)
Lamb Cuts 135º-145ºF (63ºC) Lamb Roasts 145º-150ºF (66ºC)
(Boneless) Rare 120º-140ºF (60ºC) Medium-Rare 140º-150ºF (66ºC) Medium-Well 150º-160ºF (71ºC)
* Using a meat thermometer is essential for checking the internal temperature of the meat.
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
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.
2 tablespoons olive oil 1 clove garlic 1 tablespoon lemon juice 4 (1-inch) lamb chops 4 ounces feta cheese, crumbled ¼ cup chopped ripe tomatoes 4-6 kalamata olives, pitted 1 tablespoon parsley, chopped Salt & pepper to taste
1 (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
Tip: Add more oil if sauce is too thick
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
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
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
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.
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
Cream Cheese Filling Ingredients:
1 (8-ounce package) cream cheese, softened 1 cup butter, softened 4½ cups powdered sugar 2 teaspoons pure vanilla extract
Cream Cheese Filling Directions: 1. In large bowl of electric mixer, cream butter and cream cheese on medium speed, scraping sides of bowl. 2. Mix on low speed and add powdered sugar and vanilla, then beat until light and fluffy. 3. Spread flat side of the cookies with cookies filling. Top with another pumpkin cookie, pressing down very lightly to seal.
Tip: If you don’t have pumpkin pie spice on hand, mix: 1½ teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger ½ teaspoon allspice Store in single layers and keep refrigerated.
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
Tip: Replace vanilla extract with almond or lemon extract to change it up.
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 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
For multi-level baking:
Tip: Do not place cookies directly under heating element.
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
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.
10 slices day old white bread 4 tablespoons white sugar 3½ cups milk 4 eggs, separated 1 tablespoon vanilla ½ teaspoon salt 2 sticks butter 1 cup raisins
Whiskey Sauce Ingredients: ½ cup sugar ¼ cup water ¼ cup butter 1 shot glass Whiskey
Directions: 1. Break bread into oven-safe casserole dish, no bigger than 1½ quarts. 2. Soften bread with small amount of milk. 3. Beat sugar and egg yolks. 4. Add milk and stir well. 5. Add vanilla and salt. 6. Pour milk mixture over bread. Fold in raisins. 7. Cut butter into chunks and fold in. 8. Place pan on 1-inch rack and bake at 350˚F for 30 minutes. 9. Check by sticking knife in center; if it comes out clean, it’s done.
Whiskey Sauce Directions: 1. Mix all ingredients and heat until dissolved. 2. Remove from heat and add a spoonful of Whiskey Sauce to each pudding serving.
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 cake mix box (prepared) 1 metal tube pan Water
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:
Ginger Bar Directions:
Tip: Make lemon curd ahead of time and store up to one week.
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