Pepper Steak - NuWave Pro Plus Manual And Cookbok

Homestyle Meatloaf
Serves: 8
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, finely chopped
1½ pounds lean ground beef
1 large egg
½ cup dry breadcrumbs
1 tablespoon Worcestershire sauce
1 tablespoon dried Italian
seasonings
½ cup ketchup or chili sauce
1 tablespoon Dijon mustard
Directions:
1. In small skillet, heat oil over
Medium-High (375°F) heat.
2. Add onion and garlic to skillet.
3. Cook for 3 minutes, or until onion
softens.
4. In large bowl, combine beef,
egg, breadcrumbs,
Worcestershire sauce and Italian
seasoning. Mix well.
5. Pack mixture into 4x8-inch loaf
pan.
6. In separate small bowl, combine
ketchup and mustard.
7. Spread topping over loaf.
8. Place loaf on 1-inch rack and
cook at 350°F for 45-50 minutes.
Tip: If the meat starts to brown too
quickly, loosely cover with foil.
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Classic NuWave Pot Roast
Serves: 4-6
2½ pounds chuck or shoulder roast
1 tablespoon olive oil
Fajita seasoning mix
2 potatoes, peeled and cut into
quarters
1 cup small carrots
1 large yellow onion, peeled and
cut into quarters
Directions:
1. Brush roast with olive oil and add
fajita seasoning.
2. Cook at 300°F for 1 hour.
3. Brush remaining vegetables with
oil and sprinkle fajita seasoning
mix.
4. Turn roast and add vegetables
around edges.
5. Cook at 325°F for 45 minutes or
until vegetables are done.
6. Allow roast to sit for 5-10 minutes.

Pepper Steak

Serves: 4-6
1-2 pounds sirloin steak
Salt for taste
½ cup peppercorns, crushed
Directions:
1. Salt steak and press
peppercorns into both sides.
2. Lay steak on 3-inch rack and
cook at 350°F for 8-10 minutes
per side for medium doneness.
Corned Beef Brisket
Serves: 4-6
1 (3½ – 4-pound) corned beef brisket
6 small red potatoes, cut in half
1 head cabbage, cut in wedges
1 cup water
1 bouillon cube
1 oven roasting bag
Directions:
1. Rinse meat and place corned beef
fatty side up in cooking bag.
2. Add seasoning packet, water,
bouillon cube and potatoes.
3. Secure bag with twist tie.
4. Lay bag on 1-inch rack.
5. Cook at 325°F for 1 hour.
6. Carefully turn bag over and cook at
350°F for additional 30 minutes or
until meat is tender.
Tip: Making slits in the cooking bag
will result in juices escaping.
Gather the open end of the bag
and leave a thumb-size hole and
tie with string.
Tip: Serve with potatoes, cabbage
and rye bread for that St. Patrick's
Day touch!
Tip: Add ⅛ teaspoon cloves and 10
peppercorns if it is not included in
the seasoning pack.
Three-Meat Fajita Dinner
Serves: 2
10 ounces meat (flank steak,
chicken or pork)
1 large Spanish onion
1 green pepper
1 red pepper
1 yellow pepper
1 package taco or fajita seasoning
mix
1 (8-ounce) package shredded
Mexican or Cheddar cheese
1 package ready-made tortillas
1 (8-ounce) ready-made salsa mix
Salt & pepper for taste
Directions:
1. Cut all vegetables and meats into
3 x ¼-inch strips.
2. Sprinkle seasoning mix onto meats.
3. On 3-inch rack, place vegetables
around outside and meats on inside.
4. Cook pork and chicken at 350˚F for
10-15 minutes per side. Cook flank
steak at 350˚F for 6-7 minutes per
side for medium doneness.
5. Remove dome and flip vegetables
and meats.
6. Wrap tortillas in aluminum foil and
place in liner pan.
7. Replace dome; cook at 350°F for
another 10-12 minutes until meats
are done.
8. Carefully open foil and place meats
and vegetables on warmed tortillas.
9. Top with cheese and salsa.
10. Roll up tortillas and enjoy.
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