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

SAVORY STUFFING BREAD PUDDING

Yield: 8

Serving Size: 1 cup

Ingredients

  • 1 small onion, minced
  • 2 ribs celery, strings removed, minced
  • 3 cloves garlic, minced
  • 1 stick butter, melted
  • 2 loaves Italian or sour dough bread, crust removed
  • 3 eggs, beaten
  • 1 cup chicken stock
  • 1 tsp. celery salt
  • 1 tsp. freshly cracked black pepper
  • 2 tbsp. fresh sage, chopped
  • 2 tbsp. fresh thyme, chopped
  • 2 tbsp. fresh parsley chopped

Instructions

  1. Preheat oven to 400° F/205°C.
  2. Cut bread into ½″/1.25 cm cubes; set aside.
  3. In the bottom of the UltraPro 2-Qt./2 L Casserole Pan, stir together onion, celery, garlic, and 2 tbsp. of the melted butter. Microwave on high power 4 minutes. Remove from microwave.
  4. In a large bowl, mix together vegetables, remaining butter, bread cubes, egg, chicken stock, celery salt, pepper, and herbs until well combined and moist; transfer to the same UltraPro pan.
  5. Microwave on high power 3 minutes. Remove from microwave; place pan in oven. Bake 10 minutes or until golden brown on top. Let stand 5 minutes before serving.

MAHI MAHI

Yield: 4

Serving Size: 1 piece of fish

Ingredients

  • 4 Mahi filets
  • 1½ tsp. salt, divided
  • ¼ tsp. fresh black pepper
  • ½ cup slivered almonds
  • 4 tbsp. unsalted butter
  • ½ lemon, juiced using Zest ’N Press® Gadget.

Instructions

  1. Season fish with salt and pepper, reserving ½ tsp. for sauce.
  2. Place Chef Series II 11″/28 cm Fry Pan over medium heat. Once pan is hot, place fish filets into pan and sear until browned, about two minutes. Flip with Spatula to sear other side and cook through, 2–3 minutes longer.
  3. Meanwhile, place Chef Series II 8″/20 cm Fry Pan over medium heat. Add almonds to pan and toast, about 2–3 minutes or until you can smell them. Stir occasionally to keep from burning.
  4. Once toasted, remove almonds from pan and set aside. Add butter to pan and heat until it begins to brown and smell nutty. Swirl pan while cooking to keep from burning.
  5. Once browned, return almonds to pan and add lemon juice and salt to season. Stir to combine and serve over seared fish.

DIY SANDWICH COOKIES

Yield: 30

Serving Size: 1 cookie

Ingredients

  • 1 cup sugar
  • ¾ cup softened butter
  • ½ tsp. salt
  • 1 tsp. espresso powder
  • 1 egg
  • 2 tbsp. cold water
  • 1 tsp. vanilla extract
  • 1½ cups all-purpose flour
  • ¾ cup cocoa powder

Filling

  • 1½ cups powdered sugar
  • ½ cup vegetable shortening
  • 1 tsp. vanilla
  • 1 tbsp. cold water

Instructions

  1. Preheat oven to 325° F/162° C.
  2. In Thatsa® Medium Bowl, mix sugar, butter, salt and espresso powder using spatula, until well combined.
  3. Add egg, water, vanilla and mix until well incorporated. Then add flour, cocoa powder and mix until a stiff dough forms.
  4. Scoop dough using a teaspoon and place on Silicone Wonder® Mat, placed on baking sheet. Flatten dough using the bottom of a Snack Cup. Repeat process until all dough is used up. Bake for 15 minutes; allow cookies to cool before removing from Silicone Wonder® Mat.

Filling

  1. Place shortening in base of Power Chef® System fitted with paddle attachment, replace cover and pull cord until smooth. Add powdered sugar, ½-cup at a time, until mixture is well combined. Add remaining ingredients, replace cover and pull cord until mixture is smooth.
  2. To assemble cookies, place 1 tsp. filling in center of cookie and place another cookie on top. Squeeze to distribute the filling evenly. Repeat with remaining cookies. Store in airtight container.

APPLE COFFEE CAKE

Yield: 9

Serving Size: 1 piece

Ingredients

  • ½ cup brown sugar
  • 2/3 cup granulated sugar
  • 1½ tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend
  • ½ cup unsalted butter, softened
  • 2 eggs
  • 2 tsp. vanilla extract
  • ½ cup milk, any type
  • ¼ tsp. table salt
  • 1½ cups all-purpose flour
  • 1½ tsp. baking powder

Topping

  • ½ cup butter, melted
  • ½ cup oats
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 apple, cored & quartered

Instructions

  1. Preheat oven to 350° F/175° C.
  2. Whisk together sugars, Simple Indulgence Cinnamon-Vanilla Seasoning, and softened butter until combined, should look like wet sand.
  3. Whisk in eggs, vanilla, and milk.
  4. Stir in flour and baking powder.
  5. Pour into Ultra Pro 2-Qt./2 L Square Pan and spread until even with spatula.
  6. Top with apple topping and bake for 40-50 minutes or until an inserted knife comes out clean.

Topping

  1. Stir together melted butter, oats, flour, and brown sugar in a small bowl. Set aside.
  2. Assemble Grate Master with slicing cone. Place a small bowl underneath. Place apple quarters one at a time into the hopper and turn handle to slice. Repeat until apple is sliced. Toss with oat mixture and sprinkle onto the top of batter.

STEAMER SAUSAGE AND SWEET POTATOES

Yield: 4

Ingredients

  • 1/4 tsp. coarse kosher salt
  • 4 mild Italian sausage links, cut in half
  • 2 small ears shucked corn, cut in half
  • 2 sweet potatoes, peeled, diced
  • 3 tbsp. unsalted butter, softened
  • ½ small garlic clove, crushed
  • 1 tbsp. honey

Instructions

  1. Fill water tray to minimum fill line and add salt to the TupperWare® SmartSteamer water tray. Pierce sausage in several places with tines of a fork or sharp knife.
  2. In the base of the TupperWare® SmartSteamer casserole tray, add sausage. Place lid on top of TupperWare® SmartSteamer, microwave on high power 6 minutes. Remove from microwave, add corn and potatoes. Replace lid, microwave on high power 12 minutes more, or until potatoes are tender and sausage is opaque in the middle.
  3. Meanwhile, make the honey butter. In a small bowl, stir together butter, garlic and honey until well combined. Add salt to taste.
  4. Transfer corn, sausage and sweet potatoes to a large bowl. Toss with honey butter until butter has melted. Serve warm.

THYME AND SAGE ROASTED CHICKEN

Yield: 4

Serving Size: 6 oz./175 g

Ingredients

  • 6 tbsp. butter, room temperature
  • 1 tsp. dried thyme
  • 1 tsp. dried sage
  • 1 tbsp. fresh rosemary, minced
  • 2 cloves garlic, minced
  • 1 tsp. coarse kosher salt
  • 1 (2–3 lb./1–1.3 kg) whole chicken

Instructions

  1. Preheat oven to 425° F/218° C. Season chicken with salt and pepper.
  2. In a small bowl, combine butter, thyme, sage, rosemary, garlic, and salt.
  3. Rub 2 tbsp. of butter mixture over chicken skin. Rub remaining butter under the skin and inside the chicken cavity.
  4. Place chicken in UltraPro 6 qt roasting pan, breast side up. Microwave on high power 17 minutes. Remove from microwave, baste chicken with pan drippings; transfer pan to oven. Bake 17 minutes or until golden brown and internal temperature registers 160° F/70° C on an instant read thermometer.
  5. Remove from oven. Let stand 10 minutes before serving.

BASMATI PRIMAVERA

Yield: 4

Serving Size: 3/4 cup

Ingredients

  • 2 cups water
  • 1/2 tsp. coarse kosher salt, divided
  • 3/4 cup rice
  • 1/4 cup carrot, chopped
  • 1/4 cup parsnip, chopped
  • 1/4 cup butternut squash, chopped
  • 4 tbsp. butter
  • 1/4 cup heavy cream
  • 1 small garlic clove, crushed
  • 1 tbsp. fresh thyme, minced

Instructions

  1. In the base of the Microwave Rice Maker add water, salt, rice, carrot, parsnip, and butternut squash; stir to combine. Microwave on high heat 5 minutes. Continue to microwave at 50% power 10 minutes more. Remove from microwave, let stand 5 minutes. Transfer rice and vegetables to a large bowl, fluff with fork.
  2. Meanwhile in the MicroPitcher add butter, cream, garlic, and thyme. Microwave on high power, 30 seconds, or until butter has melted.
  3. Pour butter mixture over rice; toss to coat. Serve warm.

APPLICIOUS APPLE CRISP

Yield: 6

Serving Size: ½ cup

Ingredients

  • 4 apples, peeled & cored
  • 1 tbsp. lemon juice
  • ½ tbsp. cinnamon
  • ¼ cup granulated sugar
  • 2 tbsp. all-purpose flour

Topping

  • ¾ cup all-purpose flour
  • ¼ cup old-fashioned oats
  • ¼ cup brown sugar
  • ½ tbsp. Cinnamon-Vanilla Seasoning Blend
  • ½ tsp. coarse kosher salt
  • ½ cup nuts, chopped
  • ½ cup butter, melted

Instructions

  1. Preheat oven to 425° F/218° C.
  2. Assemble Mandoline with circular knob set to 4 and triangular knob set to “lock”.
  3. Attach apple to food guider and slide down Mandoline to slice. Repeat with remaining apples until all apples have been sliced.
  4. Place sliced apples in medium bowl, toss with lemon juice, seasoning blend, sugar and flour.
  5. In small bowl, combine all topping ingredients and mix well.
  6. Place sliced apples in UltraPro 2-Qt./2 L Square Pan, sprinkle with topping evenly. Bake 20 minutes or until apples are cooked through and crisp is golden brown.

Notes

Substitute Cinnamon-Vanilla Seasoning Blend with equal amounts of your favorite cinnamon-sugar blend.

HOMEMADE PUDDING

Yield: 4

Serving Size: ½ cup

Ingredients

  • 2 cups reduced-fat (2%) milk
  • 2/3 cup granulated sugar, divided
  • 3 tbsp. cornstarch
  • 2 egg yolks
  • 1 whole egg
  • ½ tsp. vanilla
  • 2 tbsp. butter

Instructions

  1. Place milk and 1/3 cup sugar in Chef Series II 2.6-Qt./2.5 L Saucepan over medium heat until milk is simmering.
  2. In Thatsa® Medium Bowl, place remaining sugar, cornstarch, egg yolks and whole egg and whisk until smooth.
  3. Once milk is simmering, remove from heat and slowly add milk into cornstarch mixture* while whisking. Pour mixture back into sauce pan over low-medium heat and cook, whisking constantly, for an additional 2–3 minutes or until pudding is thick and smooth.
  4. Remove from heat, whisk in vanilla and butter. Let cool completely before pouring in storage container. Keeps in refrigerator for 3–5 days.

Notes

Add 4 tbsp. cocoa powder along with cornstarch mixture to give the pudding a chocolate flavor.

BABY’S FIRST FOOD

Yield: 28 ice cubes

Ingredients

  • 2½ cups chopped vegetable or fruit (see suggestions below)*
  • 2 cups water

Instructions

  1. Add water to the water tray of the TupperWare® Smart Steamer.
  2. Place large colander on top of water tray; add fruit or vegetable. Cover and microwave on high power 10 minutes.
  3. Remove from microwave, transfer fruit or vegetable to the base of the Power Chef® System fitted with blade attachment. Add ½-cup plus 2 tbsp. of the water from the water tray to the Power Chef® System. Cover and pull cord to puree. Continue to pull cord until desired texture. Add an additional 1 tbsp. of water as needed.
  4. In each cube of the Fresh ’N Pure® Ice Tray, add 1 tbsp. (½ oz./15 g) of the puree. Cover and freeze up to 14 days.

Notes

Suggestions: peeled apples, peeled pears, mango, peeled peaches, broccoli florets, peeled russet potato, peeled sweet potato, peeled carrots

Recommended for ages 9–12 months.