Lorraine Benedict - The Nuwave Oven Cookbook: 101 Delicious Recipes for the Countertop Connoisseur

By Lorraine Benedict NMD
Books ~~~ Smashwords Edition NMD Books Long Beach, CA Copyright 2013 Nu Wave Oven Cookbook All rights reserved.
No part of thisbook may be reproduced in any format or
by any means without written permission from the publisher. Library of Congress Cataloging-in-PublicationData The NuWave Oven Cookbook:
101 Delicious Recipes for the Countertop Connoisseur by LorraineBenedict First Edition April 2013 This ebook is licensed for your personal enjoymentonly. This ebook may not be re-sold or given away to other people.If you would like to share this book with another person, pleasepurchase an additional copy for each recipient. If youre readingthis book and did not purchase it, or it was not purchased for youruse only, then please return to Smashwords.com and purchase yourown copy. Thank you for respecting the hard work of thisauthor. 1. 1.

Spray loaf pan with oil and line pan withbacon rashers leaving extra length hanging over the sides of thepan. 2. Mix together the remainingingredients. 3. Fill loaf pan with meat mixture and bringends of bacon rashers into centre to seal. 4.

Bake in NuWave oven on 2cm rack,level 10 for 20min. 5. Gently turn meatloaf over onto bakingpaper (on rack) and remove loaf pan. Cook for a further 30min. Meatloaf is absolutely delicious hot andleftovers are wonderful served cold with salad or onsandwiches!

2 sheets ready made puff pastry 200g duxelles (very finely chopped mushroomscooked down with onion & seasoning) 50g chicken or goose liver pate 4 equal portions of eye fillet steak 2.5cmthick 1. Cut the puff pastry in rounds large enoughthat when meat is placed in centre, the pastry is 2.5cm above thetop of the meat when drawn up the sides.

Cut another round largeenough to cover the top of the meat. 2. In centre of each large circle of pastrygently spread one quarter of the pate and top with quarter of themushroom duxelle. Place fillet on top of mushrooms, put smallpastry round on top of meat. 3. 4. 4.

Bake in NuWave oven on 10cm rack(sprayed with oil) for 10 minutes, turn over and bake for a further5 minutes or until golden. For well done (no pink) place on 5cmrack and cook for a total of 20 minutes. Mushroom Duxelle For basicduxelles, mince 250g fresh mushrooms (or mushroom stems) and 1small onion or 1 to 2 shallots. In a frying pan, saut the onion orshallot in 1 to 2 tablespoons butter until soft but not brown (3 to5 minutes). Stir in minced mushrooms, salt and pepper, choppedparsley to taste, and a pinch of tarragon or thyme if you wish.Depending on your main course, any fresh herb(s) or splash of soysauce, white wine, Madeira, lemon juice, or even fruit, such asdried apricots, can be added. Cook the mixture over medium highheat until the mushrooms give off a lot of liquid; that liquid willevaporate completely (5 to 10 minutes).

The duxelles will look likea coarse mash. Cool the mixture slightly and taste for seasoning.This will make about 1-1/2 cups. Duxelles may be frozen for 1 to 2months. This is an impressive main course and iseasily mastered! Enjoy!

1kg - 1kg corned silverside (saltreduced) 1 cup beef stock 10 peppercorns 6 whole cloves (or 1/8 tsp ground cloves) 1 bayleaf 1. Rinse off the meat and place everything inplastic cooking bag.** Lay on 2cm (1) rack. 2. Cook in NuWave oven, power level HIfor 1hrs.

Carefully turn bag over and cook an additional 45-60minor until meat is tender. **Note: Makingslits in the cooking bag will result in juices escaping from thebag. Instead gather the open end of the bag, leave a thumb sizeopening and tie with string or ties. This is most fuss-free and delicious way tocook silverside! When you turn the bag over pile vegetables on rackaround bag such as potatoes, sweet potatoes, pumpkin and carrotsand cook at the same time! In fact, transfer to 5cm rack whenturning bag and place an alfoil pack of shredded cabbage (asprinkling of water and a knob of butter added) underneath as welland you have a complete meal!

750g beef mince 1 pkt French onion soup mix cup water 2 cups frozen peas & corn (or 1 cup peas& corn + 1 cup mixed veg) 1 tbsp Worcestershire sauce 1 tbsp tomato sauce 1 tsp soy sauce 1 tbsp plain flour (mixed to a loose pastewith a little water) Topping 3 4 cups mashed potato OR 2 cups mashed potato and 2 cups mashed kumara 1. Brown mince in fry pan, add soup mix andwater. 2. 2.

Simmer on low heat until meat is tender(add a little more water if necessary). 3. Add remaining ingredients, and stir untilthick. 4. Pour into pan (the one that comes with theextender kit) or shallow casserole dish. 5.

Top with mashed potato and dot withbutter. If using both potato and kumara try piping alternatestripes looks great. 6. Bake in NuWave oven on 5cm rack,level 10 for 25 mins or until golden brown. This is a complete meal in itself and thekids (big ones too!) will love it! You can also replace the mincewith any leftover roast meat a tasty way to use up theleftovers.

5 large pita bread 10 thin sausages Cold filling 1 small lettuce, shredded 150g alfalfa sprouts 2 large carrots, grated 2 cups grated cheddar cheese 3 large tomatoes, seeded & sliced intostrips Dressing 250ml bottle Thousand Island dressing 2 tbsp mayonnaise 1 tsp French mustard 2 shallots, chopped 1.

Split each pita bread into two rounds. 2. Bake sausages in NuWave oven, 10cmrack, for 10 min (fresh) or 15 min (frozen). 3. Place a hot sausage on each pitaround. 4.

Sprinkle with grated carrot, tomatostrips, shredded lettuce, sprouts and grated cheese. 5. Spoon on dressing, roll up pita bread. Dressing Combine Thousand Island dressing, mayonnaise,mustard and shallots. An easy, fat free, healthier way to satisfyhungry kids both big and small!

4 thick sausages 12 pitted prunes 2 rashers bacon 1. 2. 2.

Into each sausage, stuff 3 prunes intoslit. 3. Cut each bacon rasher into 2 lengthwaysand diagonally wrap around sausage and fix with a cocktailstick. 4. Bake in NuWave oven on 10cm rack,level 10 for 15 minutes, turning sausages after 10 minutes. A fun, different and delicious way to servean old family favourite!

800g potatoes, peeled and chopped 1 tbsp butter cup milk 1 tbsp oil 1 onion, finely diced 2 cloves garlic, chopped 500g lamb mince 2 carrots, grated 2 tbsp tomato paste 1 teasp dried rosemary 2 tbsp plain flour 1 cups beef stock cup grated tasty cheese 1.

Place potatoes in saucepan of boilingsalted water. Cook for 20 minutes or until tender. Drain, return tosaucepan, add butter & milk, mash until smooth. 2. Heat oil in a saucepan over medium heat.Add onions & garlic, cook for 5mins until softened. 3. 3.

Add tomato paste & rosemary, cookstirring for 2mins. Remove from heat. 4. Stir in flour. Slowly add stock, stirringafter each addition, until combined. Return to heat.

Cook for afurther 5mins, stirring constantly, until sauce has thickened.Spoon into a 23cm pie dish. 5. Top with mashed potato, then sprinkle overcheese. 6. Bake in NuWave oven, on 10cm rack,for 10-15mins or until golden.

40g butter 2 tbsp plain flour 1 cups milk 1 cup parmesan cheese, finely grated 250g dried penne pasta Meat Sauce 1 tbsp olive oil 1 med brown onion, finely chopped 3 cloves garlic, crushed 2 tbsp tomato paste 500g lamb mince 400g can diced tomatoes 1 cinnamon stick cup fresh flat-leaf parsley leaves Make meat sauce 1.

Heat oil in a large saucepan over highheat. Add onion and garlic. Cook, stirring, for 3-4 minutes oruntil onion has softened. 2. Add tomato paste. 3. Add mince. Add mince.