Posts Tagged cooking

Baking Banana Nut Bread in FlavorWave Oven – recipe by Chef Claude

January 5, 2011 at 4:16 pm · Filed under Uncategorized ·Tagged , , , ,

Banana Nut Bread in FlavorWave Oven

Many more recipes here

Flavorwave Turbo slick and whisk required 

1 1/2cups sugar

1 tbsp warm water

2/3 cup Shortening

1 tsp baking soda

2 eggs

1/2 cup chopped nuts

1 cup bananas, mashed

l 1/2 cups ali-purpose flour

4 tbsp buttermilk

1 tsp pure vanilla extract

1 tsp vinegar

1 pinch salt

1) In a large bowl, whisk together the sugar and shortening with the Flavorwave Turbo Stick hand-held blender with whisk
attacbment. Beat in eggs and bananas.
2) Combine and blend into the banana mixture the buttermilk, vinegar, water, baking soda, chopped nuts, flour, van ilia and
salt.
3) Blend only wltil ali ingredients are moistened. Too much beating wi li make bread tough.
4) Pour into a greased 9″ loaf pan and bake in the Flavorwave oven at 3500P for I hour.
5) Remove from oven and coolon a rack.
Servings: 30
Yield: Makes about 30 – y,” slices
Degree of Difficulty: Easy
Oven Temperature: 350°F
Cooking Times
Preparation Time: 15 minutes
Cooking Time: I hour
Total Time: 1 hour and 15 minutes
Nutrition Facts
Serving size: 1/30 of a recipe (1.3 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

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FlavowrWave cooking with Chef Claude: Tempting Dessert – Pears in Red Wine

December 30, 2010 at 6:26 pm · Filed under Uncategorized ·Tagged , , , ,

FlavowrWave cooking with Chef Claude: Tempting Dessert-  Pears in Red Wine

1 orange
1 cup sugar
1 cup red wine
1 cup water
1 cinnamon stick
8 Ripe Pears
1 Wash the orange and thinly pare away the rind with a potato peeler. Shred the rind finely and put into a deep, flame-proof
casserole. Add the sugar, wine and water and heat gently, stirring until sugar dissolved. Add the cinnamon stick and boil
for 2 minutes. Remove from the heat.
2 Peel the pears, leaving the stalks on, and stand them in the red wine syrup. Cover the dish with a large piece of foil,
pushing the stalks through the foil to hold the pears upright.
3 Place the casserole dish in the center of Flavorwave oven and bake at 350°F for about 25 minutes, until the pears are
lender. Remove from syrup and arrange in a serving dish.
4 Boil the syrup rapidly until reduced by half. Remove the cinnamon stick and spoon the sauce over the pears. Leave to
cool, then chill for 2 – 3 hours, basting the syrup over the pears occasionally.
5 Serve with whipped cream and ladyfinger’s.
Servings: 8
Degree of Difficulty: Easy
Oven Temperature: 375°F
Cooking Times
Total Time: I hour and 15 minutes
Nutrition Facts
Serving size: 1/8 of a recipe (8.1 ounces).
Percent daily values based on the Reference Daily Intake
(ROl) for a 2000 calorie diet.
Nutrition infonnation calculated from recipe ingredients.

Author: Chef Claude

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New FREE recipe for FlavorWave Oven Turbo by Chef Claude – Beef and Mushroom Stuffed Tomatoes

December 29, 2010 at 6:50 pm · Filed under Uncategorized ·Tagged , , , ,

Many more FREE recipes here: http://www.flavorwavecooking.com/recipes/main-dish/

FlavorWave Oven Turbo – Beef and Mushroom Stuffed Tomatoes – by Chef Claude

6 large tomatoes

6 tbsp dry white wine

1 onion

1 pinch Salt to taste

2 tbsp unsalted butter

1 pinch pepper to taste

1 Ib lean ground beef

1/4 cup bread crumbs

1/4 lb mushrooms

lemon wedges for garnish

1 tbsp fresh parsley, chopped
1 Halve the tomatoes and scoop out the flesh. Chop the flesh with the Flavorwave Turbo Stick hand-held blender. Peel and
chop the onion.
2 Melt the butter in a non-stick skillet and fry the onion until transparent. Add the beef and fry for 5 minutes.
3 Chop the mushrooms with the Turbo Stick and add to the skillet with the parsley, chopped tomato flesh, wine and
seasoning. Cover and cook for 10 minutes.
4 Stir in the bread crumbs. Spoon mixture into the tomato halves. Arrange in the Flavorwave optional ‘Quick Skillet’ rack
and bake at 375°F for 25 – 30 minutes until the tops are brown crisp. Garnish with lemon wedges and serve with mashed
potatoes.
Servings: 6
Oven Temperature: 375°F
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: I hour
Nutrition Facts
Serving size: 116 of a recipe (11.5 ounces).
Percent daily values based on the Reference Daily Intake
(ROl) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Author: Chef Claude

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