FlavorWave Vegetarian Recipe by Chef Claude – Country Ratatouille

2 Tbsp olive oil

2 medium zucchini, cut in small pieces
1 medium onion, chopped

1 medium eggplant, peeled and cubed
2 cloves garlic, minced

3 Tbs fresh basil, minced
1 medium green bell pepper, thinly sliced

1 can (28 oz.) diced tomatoes
1 medium red bell pepper, thinly sliced
2 cups fresh mushrooms, sliced

1/2 cup grated Parmesan cheese or Romano cheese

1 pinch Salt and pepper, to taste

1) In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic, green and red peppers, and mushrooms.
Saute until vegetables are tender. Remove and set aside.
2) Saute zucchini and eggplant, adding more oil as needed. Return sauteed pepper mixture to skillet. Add basil and tomatoes;
simmer 5 minutes over low heat, stirring occasionally.
3) Spoon vegetable mixture into shallow baking dish. Place dish in Flavorwave oven on lower rack and cook, covered, at
400°F, 25-30 minutes or until tender. Season to taste. Evenly sprinkle with cheese and cook until cheese is browned.
Servings: 6
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (12.6 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

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

FlavorWave oven easy recipe for Christmas Cookies by Chef Claude

2 cups unsalted butter

1/4 tsp salt

1 cup brown sugar

1 tsp baking soda

1 cup light molasses

1 tsp cinnamon

1 egg, beaten

1 tsp ground cloves

4 cups flour

1/2 tsp nutmeg

1 Set temperature to 400°F. Insert the browning tray to bottom rack.
2 In a bowl, using the Flavorwave Turbo Stick, cream butter and sugar together until smooth. Then blend in molasses and
eggs.
3 Sift dry ingredients together and stir into the molasses mixture. Roll out dough on lightly floured board to desired
thickness and cut into desired shapes with cookie cutters.
4 Bake for 5 -6 minutes or until barely brown.
Servings: 24
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 5 minutes
Cooking Time: I I minutes
Total Time: 16 minutes
Nutrition Facts
Serving size: 1124 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

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