Butter Crisps Nuwaveflavorwave Oven Food

EASY BAKED CHICKEN CORDON BLEU (NUWAVE/FLAVORWAVE OVENS)

Steps:

• Cook on high heat for 10 -12 minutes. (can also use chicken tenders). Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place on wire rack (lowest). Cook until Outiside of chicken is is browned (crispy) and juices run clear.
• Cook until chicken starts to become golden brown but not too dark! Remove lid asap. As it will keep cooking!

CRISPY BUTTER CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Place eggs and cracker crumbs in two separate shallow bowls.
• Mix cracker crumbs with garlic salt and pepper.
• Dip chicken in the eggs, then dredge in the crumb mixture to coat.
• Arrange coated chicken in a 9x13 inch baking dish.
• Place pieces of butter on top of the chicken.
• Bake in the preheated oven for 30-35 minutes or until golden brown.

BUTTER-GARLIC OVEN FRIES WITH HERBS

Steps:

• Preheat the oven to 475 degrees F.
• Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
• Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
• Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
• In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
• When the potatoes are cooked, toss them with the garlic butter and fresh herbs.

BROWN BUTTER CRISPIES

Steps:

• Cream the Brown Butter with both sugars in a stand mixer until well combined.
• Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
• Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
• Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later, or you can go ahead and slice and bake the dough.
• When you are ready to bake, preheat the oven to 350 degrees F.
• Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
• Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.

BREAD-CRUMB-COATED CHICKEN - NUWAVE OVEN-FLAVORWAVE

Steps:

• Tear bread into pieces and in a food processor pulse until finely ground.
• In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
• Melt butter and stir in mustard and salt and pepper to taste.
• With a sharp knife cut chicken thighs from legs.
• Pat chicken dry and brush all over with butter mixture.
• Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on 4" rack.
• On level HI, bake chicken until cooked through and golden, 14 to 16 minutes.

ALMOND BUTTER CRISPS

Steps:

• Halve 1 cup almonds and reserve.
• In a food processor grind almonds with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into a rectangle. Chill dough, wrapped in wax paper, at least 1 hour or overnight.
• Preheat oven to 350°F.
• Working with one third of dough at a time, roll out each piece of dough between two sheet of wax paper into a 12- by 9-inch rectangle, slightly more than 1/8-inch thick. Cut dough into 1 1/2- to 2-inch almond shapes (or any other shape preferred), arranging cookies about 1/2 inch apart of baking sheets. If dough becomes too soft to work with, freeze or chill uncut dough on baking sheet until firm.
• Brush cookies lightly with egg whites and gently press a reserved almond half in center of each cookie.
• Bake cookies in batches in middle of oven until pale golden, about 10 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

SWEDISH BUTTER CRISPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet with cooking spray.
• Beat the butter and white sugar with an electric mixer in a bowl until smooth. Add the egg yolk and vanilla extract, then mix in the flour until just incorporated. Press the dough into the prepared cookie sheet, and spread with the beaten egg white. Sprinkle with brown sugar and pecans.
• Bake in the preheated oven until golden and set, about 30 minutes. Cool completely before cutting into squares.

BUTTERSCOTCH CRISPS

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
• Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
• Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
• With a spatula, remove the cookies to a wire rack to cool.
• If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.

ALMOND BUTTER CRISP

Steps:

• Sift dry ingredients into a bowl.
• Cut in butter.
• Press dough together.
• Shape into small balls and roll in almonds.
• Place on baking sheet 2 inches apart and press with the bottom of a glass dipped in sugar.
• Bake at 300° for 30 minutes until edges are slightly browned.
• Cool slightly and remove to wire rack.