1 tbsp paprika (15 ml)
1 tbsp sugar (15 ml)
1 tsp salt (5 ml)
1 tsp ground cumin (5 ml)
1/2 tsp ground coriander (2 ml)
1/2 tsp cayenne (2 ml)
1/2 tsp dried oregano (2 ml)
3 lbs pork back ribs or side ribs (1.5 kg)
Maple Barbecue Sauce
1/2 cup ketchup (125 ml)
2 tbsp cider vinegar (30 ml)
1 tbsp maple syrup (15 ml)
1 tbsp Worcestershire sauce (15 ml)
1 tsp chili powder (5 ml)

1. Combine paprika, sugar, salt, cumin, coriander, cayenne and oregano; rub all over ribs. Place on lower rack in Flavorwave Oven and roast at 425°F (220°C ) for 35 – 45 minutes, turning once until cooked through.

Maple Barbecue Sauce

1. Meanwhile, in saucepan, bring ketchup, vinegar, maple syrup, Worcestershire sauce and chili powder to boil. Reduce heat and simmer, stirring often, for 10 minutes. Brush all over ribs, Roast until sticky, about 10 minutes.

Servings: 4

Oven Temperature: 425°F

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 55 minutes
Total Time: 1 hour

Nutrition Facts
Serving size: 1/4 of a recipe (13.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 1029.61
Calories From Fat (71%) 730.19
% Daily Value
Total Fat 80.92g 124%
Saturated Fat 29.8g 149%
Cholesterol 275.56mg 92%
Sodium 1215mg 51%
Potassium 1026.44mg 29%
Total Carbohydrates 17.28g 6%
Fiber 1.43g 6%
Sugar 13.03g
Protein 55.94g 112%

Recipe Type: Main Dish, Meat, Pork Spareribs

Source
Author: Chef Claude
Copyright: Thane Housewares

4 large potatoes, peeled, cooked and still hot
2 tbsp unsalted butter
3/4 cup milk, heated
1 tbsp peanut oil
3 onions, finely chopped
2 green onions, finely chopped
2 stalks celery, finely chopped
1/4 tsp chili powder
1/2 tsp dried basil
1 Ib lean ground beef
1 can (12 oz) cream com
1 can (12 oz) small peas
2 tbsp unsalted butter, melted
1 pinch salt and pepper to taste
1 pinch Nutmeg (if desired)
1 pinch dried thyme

1) Preheat Flavorwave oven to 350F.
2) Grease baking dish with butter and set set aside.
3) Mash cooked potatoes until smooth. Add 2 tablespoons butter and season with salt, pepper and nutmeg; mix well.
4) Incorporate hot milk to potatoes with a wooden spoon and set aside.
5) Heat oil in large deep skillet. Cook onions, green onions and celery with all seasonings 3 to 4 minutes over high heat.
6) Mix well and add meat. Cook 6 to 8 minutes until meat is no longer pink and season well.
7) Spread half of mashed potatoes in the bottom of greased baking dish. Cover with meat mixture. Spread peas over mixture,
then add cream corn to cover. Spoon remaining potatoes on top of com to cover evenly. Sprinkle with melted butter.
)8 Place pan on top rack of Flavorwave oven and cook at 350F for 20 minutes or until potatoes start to brown and mixture is
bubbly.
Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 350F
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 1/4 of a recipe (23.9 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Author: Chef Claude

Flavorwave optional Electronic Cooking Thermometer recommended

3 Ibs blade roast, boned
1/2 tsp dried basil
2 garlic cloves, peeled and halved
1 1/2 cups beer (375 ml)
1 tbsp bacon fat or butter
1 pinch salt and pepper to taste
3 onions, quartered
1 pinch dried thyme
1 bay leaf

1) Preheat Flavorwave oven to 350°F.
2) Using small paring knife, cut incisions in meat and insert garlic pieces.
3) Place bacon fat in large skillet and place over high heat. When hot, add roast and sear until browned on both sides. Season
well with salt and pepper after second side starts to brown.
4) Add onions and continue cooking 4 to 5 minutes.
5) Transfer contents to casserole and place on bottom rack of Flavorwave oven, sprinkle in seasonings, season and pour in
beer. Cover with lid or aluminum foil and cook at 350°F for I hour.
6) Turn roast over and season again. Cover and continue cooking I hour; or, check internal temperature with the Digital
Cooking thermometer; 145°F for medium-rare, 160°F for medium.
Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 350°F
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 2 hours and 30 minutes
Total Time: 2 hours and 45 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (19.3 ounces).
Percent daily values based on the Reference Daily Intake
(ROI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Author: Chef Claude

Flavorwave optional Electronic Cooking Thermometer required
4 Ibs pork shoulder roast, boneless
1 pinch salt and freshly ground black pepper to taste
GLAZE:
6 tbsp dry sherry
3 tbsp red currant jelly
2 tsp lemon juice

1) Season roast with salt and pepper to taste; place in Flavorwave oven.
2) Roast at 325°F for 2.5 to 3 hours or until roast reaches an internal temperature of 165°Fwhen tested with the Flavorwave
optional Electronic Cooking Thermometer.
3) To make the glaze: Combine sherry, jelly and lemon juice in a small saucepan; place over low heat untill jelly melts. Brush
over roast 3 to 4 times during baking.
4) To serve, place roast on a warmed serving platter; remove string. Let roast stand ten to fifteen minutes before carving.
Servings: 6
Degree of Difficulty: Very easy
Oven Temperature: 325°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 30 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (11.6 ounces).
Percent daily values based on the Reference Daily Intake
(ROI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Author: Chef Claude

Flavorwave optional Electronic Cooking Thermometer recommended

4 large loin lamb chops
1 pinch salt and freshly ground black pepper to taste
1 tbsp vegetable oil
1 onion, chopped 2/3
1 juice of 1 orange
1/2 cup beef stock
1 tbsp paprika
2/3 cup dried apricots

1) Trim chops; sprinkle with salt and pepper. Heat oil in a large skillet over medium heat. Add chops; saute until evenly
browned. Transfer to a shallow casserole and place on bottom rack of Flavorwave oven.
2) Add onion to fat remaining in skillet; saute until soft. Add orange juice, stock and paprika. Season with salt and pepper.
Simmer two minutes.
3) Arrange apricots around browned lamb chops. Pour hot juice mixture over apricots and chops. Cover casserole with foil or
lid. Bake at 350°F for forty minutes or until lamb is tender. Minimum Internal temperature for lamb chops should be at
145°F for medium-rare when tested with the Flavorwave optional Electronic Cooking Thermometer.
4) Serve with Duchess Potatoes, garnished with fresh mint leaves or parsley, if desired.
Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 350°F
Cooking Times
Preparation Time: 13 minutes
Cooking Time: 42 minutes
Total Time: 55 minutes
Nutrition Facts
Serving size: 114 of a recipe (7 ounces).
Percent daily values based on the Reference Daily Intake
(ROI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

TIP: Canned apricots can be used instead of dried ones. Allow one cup canned apricot halves (about six – eight halves with their
juice) Replace one quarter cup of beef stock with apricot juice.

Author: Chef Claude

Flavorwave Electronic Cooking Thermometer required.

2 pork tenderloins, about 3/4 lb each
tsp olive oil
1/2 tsp salt
1/2 tsp fennel seed, crushed
1/4 tsp pepper
1 clove garlic, finely chopped

1) Remove fat and silver skin from pork. Mash remaining ingredients into a paste. Rub paste on pork.
2) Place pork on top rack of Flavorwave oven. Roast at 400°F uncovered about 30 minutes or until electronic cooking
thermometer reads 160°F for medium readiness or to your desired degree readiness.
Servings: 6
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (I ounces).
Percent daily values based on the Reference Daily Intake

Nutrition information calculated from recipe ingredients

Author: Chef Claude

• 4 pork loin chops, 1/2″ thick
• 3 tbsp reduced sodium soy sauce
• 3 tbsp ketchup
• 2 tsp honey

1. Remove any fat from pork. Place pork in ungreased square baking dish. Mix remaining ingredients; pour over pork.
2. Place pan in Flavorwave oven and bake at 400°F for 30 minutes or until pork is slightly pink when cut near the bone.
3. Uncover and bake 5 minutes longer.

Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes

Nutrition Facts

Serving size: 114 ofa recipe (4.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients

Author: Chef Claude

Flavorwave Electronic Cooking Thermometer

Flavorwave optional Electronic Cooking Thermometer required

1 (about 3 lbs) rolled boneless leg of lamb, trimmed
1 tbsp fresh rosemary, chopped
3 garlic cloves, minced
1 tsp coarse kosher or sea salt
rosemary sprigs (optional)
Roasted garlic cloves (optional)

1) Secure roast at 1 n intervals with twine. Rub surface of roast with rosemary and garlic. Place roast on rack in Flavorwave
oven. Cook at 450F for 1 hour and 15 minutes or until Flavorwave optional Electronic Cooking Thermometer registers
145 F (medium-rare) to 160F (medium).
2) Sprinkle roast with salt as soon as it emerges from the oven. Place roast on a cutting board; cover loosely with foil. Let
stand 10 minutes (temperature of roast will increase 5F upon standing). Remove twine before slicing. Garnish with
rosemary sprigs and roasted garlic cloves, if desired.
Servings: 8
Degree of Difficulty: Easy
Oven Temperature: 450°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: I hour and 15 minutes
Inactive Time: 10 minutes
Total Time: I hour and 35 minutes
Nutrition Facts
Serving size: 1/8 of a recipe (6.1 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Author: Chef Claude
Copyright: Thane Housewares