Author: Melody's Tupperware Recipes - melodyhs.my.tupperware.ca

POTATO SALAD DEVILED EGGS

Preparation

Yield: 6

Ingredients

  • 6 hard cooked eggs, peeled
  • ¼ cup mayonnaise
  • 1 tsp. mustard, yellow or Dijon
  • ⅛ tsp. coarse kosher salt
  • ¼ cup finely diced cooked potato
  • 1 garlic clove, crushed
  • 1 tbsp. each minced red bell pepper, radish, chopped parsley

Instructions

  1. Cut hard cooked eggs in half lengthwise and remove yolk. Set whites aside.
  2. In the base of the Power Chef® System fitted with paddle attachment add yolks, mayonnaise, mustard, salt, garlic, vegetables and parsley. Cover and pull cord until mixture is well combined.
  3. Fold in potatoes and spoon mixture into egg white wells. Garnish with additional radish or parsley.

Notes

Hold up to 24 egg halves for mess-free transport in our Egg Tray Inserts.

PERFECT PERSONAL PIZZA

Preparation

Yield: 1

Serving Size: 1 pizza

Ingredients

  • mini pizza crust (6–7½”/15–19 cm)
  • 2–3 tbsp. pizza sauce
  • 6–8 mushroom slices
  • 4–5 sun dried tomatoes
  • 2–3 leaves fresh basil, roughly chopped
  • 1 cup shredded mozzarella
  • SUGGESTED TOPPINGS: pepperoni, sausage, onions, peppers etc.

Instructions

  1. Place mushroom slices in base of MicroPro Grill. Place cover directly on mushrooms in grill position and microwave on high power for 4–5 minutes or until brown. Remove from Grill.
  2. Place prepared pizza crust in base of MicroPro Grill and spread on sauce. Add cooked mushrooms, sundried tomatoes, fresh basil and mozzarella.
  3. Add any additional toppings and place cover on rim in casserole position. Microwave on high power 8–10 minutes, or until cheese is melted and bottom has browned.
  4. Let rest 5 minutes before removing from pan and cutting. Serve warm.

SCALLOPS WITH LEMON VINAIGRETTE

Preparation

Yield: 4

Serving Size: 4

Ingredients

  • 1 lb./455 g medium sea scallops
  • ¼ tsp. coarse kosher salt
  • ¼ tsp. black pepper
  • 1 lb./455 g fresh asparagus
  • 1 lemon, zested and juiced using Zest ’N Press® Gadget
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. fresh dill, chopped
  • 1 tbsp. fresh chives, chopped

Instructions

  1. Place scallops in the Colander Tray of the Smart Steamer and sprinkle with half the salt and pepper.
  2. Place asparagus in the Steamer Base. Fill the Water Tray with 1¾ cups/400 mL water. Place Colander Tray on top of Steamer Base, Steamer Base on top of Water Tray and cover. Microwave on high power for 8 minutes.
  3. Meanwhile, in a small bowl, whisk the remaining ingredients together.
  4. Serve scallops and asparagus drizzled with Vinaigrette. Serve with white or brown rice.

HOMESTYLE MAC ‘N CHEESE

Preparation

Yield: 9

Ingredients

  • 8 oz./225 g macaroni noodles
  • ½ stick unsalted butter
  • ½ cup all-purpose flour
  • 2 cups reduced-fat (2%) milk
  • ½ tbsp. coarse kosher salt
  • 10 oz./285 g cheddar cheese, shredded

Instructions

  1. Preheat oven to 400° F/190° C .
  2. Pour noodles into Microwave Pasta Maker and add 4 cups water. Microwave on high power 10 minutes. Drain and add to medium bowl.
  3. Meanwhile, melt butter in pan over medium heat. Whisk in flour.
  4. Pour milk and salt into butter flour mixture and bring to a boil, stirring constantly. Mixture will thicken once it boils.
  5. Add cheese and whisk until melted.
  6. Pour cheese sauce over noodles and stir to combine. Pour into UltraPro 2-Qt./2 L Square Pan and place uncovered in oven for 30 minutes or until mixture is hot and bubbly.

STACK COOKER FIESTA MEAL

Preparation

Ingredients

Enchilada Casserole

  • 1 lb./455 g ground beef
  • 1 small onion, chopped
  • 2 tsp. Southwest Chipotle Seasoning
  • 10-oz./285 g can enchilada sauce
  • 6 6″/15.24 cm corn tortillas sliced into wedges
  • ½ cup shredded cheese

Rice

  • 2 cups quick cooking rice
  • 2 cups water
  • 1 tsp. coarse kosher salt

Pinto Beans

  • 15-oz./425 g can pinto beans
  • ¼ tsp. dried oregano
  • 1 tbsp. sofrito*
  • 1 tbsp. tomato sauce

Instructions

  1. Place ground beef, onion and Southwest Chipotle in Colander (Stack Cooker) and place over 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5–6 minutes, stirring halfway through.
  2. Remove Colander. Drain and wipe out Casserole. Transfer cooked meat mixture to Casserole. Stir in sauce and fold in tortilla wedges and cheese.
  3. Combine Rice ingredients in 3-Qt./3 L Casserole.
  4. Mix together Pinto Bean ingredients in inverted ¾-qt./750 mL Casserole/Cover.
  5. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.

MEDITERRANEAN SALMON

Preparation

Yield: 4

Ingredients

  • 1 tsp. plus 1 tbsp. extra virgin olive oil, divided
  • 1 pint cherry tomatoes, halved
  • 1 cup chopped zucchini
  • ½ cup chopped eggplant
  • ¼ cup golden raisins (optional)
  • 2 tsp. chopped fresh rosemary
  • 2 garlic cloves, crushed
  • ¼ tsp. coarse kosher salt
  • 4 (4 oz./115 g) salmon fillets, skin-on

Instructions

  1. In a large bowl, toss together 1 tsp. of the olive oil, cherry tomatoes, zucchini, eggplant and raisins until well coated.
  2. Transfer vegetables into the base of the MicroPro™ Grill. Microwave on high power 5 minutes with the lid in the grill position.
  3. Remove from microwave; transfer vegetables back to the same bowl. Fold in rosemary and salt; set aside.
  4. Brush salmon on all sides with remaining olive oil. Place 2 salmon fillets in MicroPro™ Grill, skin side up, with lid in the grill position. Microwave on high power 4 minutes. Remove salmon, sprinkle with coarse kosher salt to taste. Repeat with remaining salmon fillets. Serve warm with vegetables.

MONTREAL STEAK AND ONIONS

Preparation

Yield: 2

Serving Size: 5 oz./140 g

Ingredients

  • 1 large onion, peeled, sliced thin
  • 1/2 tsp. coarse kosher salt, divided
  • 1 garlic clove, peeled, minced
  • 1 large NY strip steak, outer fat trimmed, cut into cubes
  • 1 tbsp. cornstarch
  • ¼ tsp. freshly ground black pepper
  • 1/2 tsp. onion powder
  • 1/4 tsp. ground coriander

Instructions

  1. In the base of the MicroPro™ Grill, add onions and sprinkle ¼ tsp. of the salt. Place cover on top of onions in the grilling position. Microwave on high power 4 minutes. Remove from microwave and transfer to a medium bowl.
  2. Meanwhile in a second medium bowl, stir together steak cubes, cornstarch, remaining salt, pepper, onion powder and coriander until steak is well coated.
  3. In the base of the MicroPro™ Grill, place steak cubes in an even layer. Place cover on top of steak in the grilling position. Microwave 3 minutes or until steak is medium to medium-rare and caramelized. Transfer steak to bowl with onions, toss to combine. Serve warm.

ROOT VEGETABLE WHITE CHILI

Preparation

Yield: 4

Serving Size: 2 cups

Ingredients

  • 4 medium carrots, peeled
  • 1 large russet potato, peeled
  • 4 medium parsnips, peeled
  • 2 cups cauliflower florets
  • 5 garlic cloves, peeled
  • 3 cups chicken or vegetable stock
  • 1 (4-oz.) can green chilies
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 1 tsp. kosher salt
  • 3 tbsp. instant masa
  • 6 tbsp. salted butter
  • Fresh cilantro, lime wedges, minced jalapeno for garnish

Instructions

  1. Roughly chop carrots and potato, transfer to the base of the PowerChef™ System fitted with blade attachment. Cover and pull cord until finely chopped. Transfer ingredients to the TupperWave® Stack Cooker 3-Qt./3 L Casserole. Repeat steps with parsnips, cauliflower and garlic.
  2. Stir in stock, green chilies, oregano, cumin, salt, masa and butter.
  3. Cover and microwave on high power 22 minutes or until vegetables are tender.
  4. Remove Stack Cooker from microwave, uncover, and stir chili. Serve warm with fresh cilantro, lime wedges and minced jalapeno.

QUINOA AND PORK TENDERLOIN SALAD

Preparation

Yield: 4

Ingredients

  • 2 lb./1kg pork tenderloin
  • 5.6-oz./160 g package plain, uncooked quinoa
  • ½ cup sliced, marinated artichoke hearts
  • ¼ cup sliced olives
  • ½ bunch fresh baby spinach
  • 1 cup cherry tomatoes, cut in half
  • 2 tbsp. flat-leaf parsley, finely chopped
  • ¼ cup balsamic vinegar
  • 1½ tbsp. extra virgin olive oil
  • 4 garlic cloves, minced
  • salt and pepper

Instructions

  1. Place water in water tray of Tupperware® Smart Steamer. Place pork tenderloin in steamer base. Cover and microwave on high power 17 minutes, or until the pork tenderloin reaches an internal temperature of 165˚ F/74˚ C. Let rest 5 minutes, then slice thinly.
  2. Prepare quinoa in the Tupperware® Microwave Rice Maker according to the directions in the product insert (1 cup/235 mL quinoa, 2 cups/475 mL water. Microwave on high power for 5 min and let stand 15 minutes). Allow to cool and fluff with a serving spoon. Add artichoke hearts, olives, spinach, cherry tomatoes and parsley.
  3. In a small bowl, whisk together balsamic vinegar, olive oil and garlic until well blended; season with salt and pepper to taste and pour over salad. Stir to combine.

STRAWBERRY CHANTILLY CAKE

Preparation

Yield: 8

Serving Size: 1 slice

Ingredients

For the cake

  • 1 lb./455 g fresh strawberries, tops removed
  • 1/8 tsp. coarse kosher salt
  • 12 tbsp. melted, salted butter
  • 1¾ cup granulated sugar, divided
  • 3 small egg
  • 3/4 cup heavy cream
  • 6 tbsp. plain yogurt
  • 6 tsp. vanilla extract
  • 3/4 tsp. baking soda
  • 3/4 tsp. corn starch
  • 1½ cup all-purpose flour
  • Sliced strawberries for garnish

For the Vanilla Whipped Cream frosting

  • 1 tsp. unflavored powdered gelatin
  • 2 tbsp. cold water
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 2 tsp. vanilla extract

Instructions

  1. In the base of the Power Chef® System, add strawberries, ¼ cup of the sugar, and salt. Cover and pull cord until strawberries are roughly chopped. Cover and refrigerate until ready to use.
  2. Grease and flour the Stack Cooker 3-Qt./3 L Casserole and the ¾-Qt./750 mL Casserole; set aside.
  3. In the 2-cup/500 mL Micro Pitcher add butter. Microwave on high power 25 seconds, or until melted. Remove from microwave, transfer to base of the Power Chef® with paddle attachment. Add remaining sugar, cover and pull cord until butter and sugar are well blended.
  4. Remove cover, add egg, cream, yogurt, vanilla, baking soda, and baking powder. Cover and pull cord until well blended; about 20 pulls. Add flour, cover and pull cord until well blended; about 20 pulls.
  5. Using a spatula, divide batter evenly between the two casseroles; stack and cover. Microwave on high power 11 minutes or until a knife inserted into the center of the cake comes out clean. Remove from microwave; let stand 30 seconds. Transfer cakes to a cooling rack. Let cool completely before frosting.
  6. Meanwhile, make the frosting. In a small bowl, stir together gelatin and water; set aside. In the base of the Quick Chef® Pro System with whip attachment, add cream, powdered sugar, and vanilla. Turn handle until cream reaches the soft peak stage. Add gelatin, continue whipping cream until stiff peaks form (cream should be the consistency of stiff frosting). Remove whip attachment, cover and refrigerate until ready to use.
  7. Place first layer of cake on plate or cake stand; cover with strawberries. Spread 1/3 of the frosting over the strawberries. Add second layer of cake; Spread 1/3 of frosting over the top. Spread remaining frosting over the sides of the cake. Decorate cake with fresh strawberries. Serve immediately, or cover and refrigerate up to 3 days.