12 large chicken wings
1 tbsp olive oil
2 tbsp honey
2 tbsp soy sauce
2 garlic cloves, smashed and chopped
2 tbsp bread crumbs
1 pinch salt and pepper to taste

1) Snip off tips from wings and cut each into 2 pieces. Place in a large bowl and add oil, honey, soy sauce, garlic, bread
crumbs and lemon juice. Season well and toss; marinate I hour.
2) Preheat Flavorwave oven to 450°F
3) Place wings on Flavorwave optional Browning Tray on upper rack and bake for 15 minutes. Turn wings over and continue
baking another 15 minutes or until wings internal temperature reaches ISO°F., and are golden brown. Serve.
Servings: 4
Oven Temperature: 450°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 25 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (1 ounces).
Percent daily values based on the Reference Daily Intake
(RDf) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
One of the recipe’s ingredients was not linked. This
ingredient is not included in the recipe nutrition data.

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 Browning Tray required

1 1/4 cups all-purpose flour
1/2 tsp salt
7 tbsp Shortening
3 tbsp iced water
1/4 tsp dried dill weed
1 tbsp mayonnaise
1/4 cup whipping cream, lightly whipped
1 pinch salt and freshly ground black pepper to taste
1 pinch paprika to garnish fresh dill for garnish (optional)
Filling:
1/3 Ib Smoked salmon, finely chopped
1 tbsp lemon juice

1) To make pastry: In medium bowl, combine flour and salt. Using a pastry blender or two knives, cut the shortening until
mixture resembles fine bread crumbs. Add water; toss with a fork until dough begins to hold together. Press dough into a
ball.
2) Roll out dough on a lightly floured surface. Use to line Eight boat-shaped tart pans. With a fork, prick well; place on the
Flavorwave optional Browning Pan, on top rack. Bake at 400°F for 10 minutes or until golden brown. Cool in pans 10
minutes. Remove from pans; cool completely on wire rack.
3) To make filling: In a medium bowl, combine all filling ingredients. Refrigerate until chilled.
4) Spoon filling into baked pastry boats. Sprinkle with paprika; garnish with fresh dill. (if desired)
Servings: 8
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Inactive Time: 10 minutes
Nutrition Facts
Serving size: 118 of a recipe (2.3 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

• 4 ears corn, husks, silks removed
• 4 tsp unsalted butter
• 1/4 tsp Salt to taste
• 1/8 tsp pepper to taste
• 20 sprigs fresh basil, rosemary, thyme, dill weed, marjoram or sage

1. Place each ear on 12″ square of aluminum foil. Add I teaspoon butter to each and sprinkle with salt and pepper to taste. Place 5 sprigs of fresh herbs around each ear. Seal foil.
2. Place sealed ears of corn in Flavorwave oven and cook at 400°F for 20 minutes or until corn is tender.

Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 450°F
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Nutrition Facts
Serving size: 1/4 of arecipe (5.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

TIP: For a tantalizing blend of flavors, team two herbs together with the com; basil and rosemary or thyme and dill weed are especially good combination.

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

• 4 large green bell peppers
• 1 dash cooking spray
• 3/4 Ib lean ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp pepper to taste
• 2 tbsp fresh tarragon chopped
• 2 cups cooked rice
• 1 can (8 oz.) tomato sauce
• 4 tbsp Parmesan cheese, grated

Vegetarian Variation:
2 cups canned black beans, rinsed and drained (see Tips)

1. Cut off pepper tops and remove seeds. Chop tops, discarding stems. Set aside.
2. Bring large saucepan of water to boil. Immerse peppers; boil 5 minutes. Drain and set aside.
3. Spray large, non-stick fry pan with cooking spray and saute chopped tops, turkey, onion, garlic, black pepper and fresh tarragon until turkey is browned. Add rice and all but 4 tablespoons of tomato sauce. Mix well.
4. Place peppers in baking dish and fill with mixture. Top each pepper with 1 tablespoon tomato sauce and Parmesan cheese.

Servings: 4
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: 114 of a recipe (14.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

TIP: Vegetarian Variation: Omit turkey and add beans.

Author: Chef Claude

• 2 lbs butternut squash – peeled, seeded, and cubed
• 1 red bell pepper, roasted, peeled, seeded, cut into
• 5 garlic cloves strips (optional)
• 4 tbsp olive oil
• 3/4 cup creme fraiche or sour cream
• 1/2 tsp chili flakes
• 1 pinch salt and pepper to taste
• 12 0z Penne Pasta
• 2 tbsp pine nuts, toasted
• 5 oz slab bacon, diced
• 1/3 cup olives, chopped
• deep-fried sage leaves, to garnish
• freshly grated Parmesan cheese, to serve

1. Toss the butternut squash and garlic cloves in 3 tablespoons olive oil, add the chili flakes, and season with salt and pepper.
2. Tip into a 9″ round casserole and bake in your Flavorwave oven at 400o°F , for 45 minutes until the squash is soft and golden.
3. Meanwhile, cook the pasta in a large pot of lightly salted boiling water for 10- 12 minutes, or according to package directions. Drain well.
4. While the pasta is cooking, heat the remaining olive oil in a skillet and fry the pine nuts over a low heat until they are golden brown. (Careful, they burn easily). Drain on paper towels. Add the bacon and fry gently until it is golden and crispy. Add the olives and bell pepper, if using, and warm through for 2 – 3 minutes.
5. When the squash is cooked, toss it with the pine nuts, bacon, olives, and roasted bell pepper, if using, and stir in the creme fra1che or sour cream. Serve immediately with the pasta sprinkled with deep-fried sage leaves and a bowl of freshly grated Parmesan cheese.

Servings: 4
Yield: Serves 4 for main dish, 8 for appetizer dish
Degree of Difficulty: Easy
Oven Temperature: 400°F

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 114 of a recipe (15 .7 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 optional Browning Tray required, as well as the 5 in 1 Slicer.

• Choose sliced Shiitake mushrooms to give these pizzas a slightly earthy flavor.
• 2 pita bread, (6″ in diameter)
• 2 cups mushrooms, sliced (about 6 oz.)
• small red onion, thinly sliced
• 1/4 cup green bell pepper, chopped
• 2 tsp dried basil leaves
• 1 cup reduced fat mozzarella cheese, fmely shredded (about 4 oz)
• 1 tbsp Parmesan cheese, grated

1. Split each pita bread around edge with knife to make 2 rounds. Place rounds, cut side up, on Flavorwave optional Browning Tray.
2. Top rounds with mushrooms, onion and bell pepper. Sprinkle with basil and cheeses.
3. Bake in Flavorwave oven on top rack at 450°F for 8 to 10 minutes or until cheese is melted. Cut each round into 8 wedges.

Servings: 8
Yield: 4 wedges each
Degree of Difficulty: Easy
Oven Temperature: 450°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Nutrition Facts
Serving size: 4 wedges each.
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 turbo Browning Tray

5 in 1 slicer

favorwave optional ‘Quick Skillet’ required

• 1/4 cup onion, chopped
• 2 tbsp unsalted butter, melted
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 4 chicken legs
• 1/4 cup white wine or chicken broth

1. Combine onion, butter, rosemary, salt, pepper and garlic in small bowl; set aside.
2. Run finger under chicken skin to loosen. Rub onion mixture under and over skin. Place chicken, skin side up, on rack in Flavorwave optional Quick Skillet. Pour wine over chicken.
3. Roast chicken at 400°F for 50 minutes or until chicken is browned and juices run clear, basting often with pan juices.
4. Garnish as desired.

Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 114 of a recipe (3.7 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 option Grilling Tray required.

• 1/4 cup seedless raspberry jam
• 1 tbsp lemon juice
• 1 tbsp spicy brown mustard
• 1/4 tsp ground sage
• 2 lbs chicken drumsticks

1. Preheat Flavorwave Grilling Tray at 450°F for 5 minutes.
2. Mix jam, lemon juice, mustard and sage, brush over chicken.
3. Place chicken, skin sides down, on grilling tray. (Careful it’s hot) Brush with fruit mixture. Cook chicken in Flavorwave oven at 450°F for 20 minutes; turn. Brush with fruit mixture. Cook 10 – 15 minutes longer or until juice run clear.

Servings: 4
Degree of Difficulty: Easy
Oven Temperature: 450°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutrition Facts
Serving size: 114 of a recipe (1.7 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