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

CRANBERRY NUT BRIE

Ingredients

  • ½ small onion, quartered
  • 1 tbsp. unsalted butter
  • ¼ cup apricot preserves
  • ¼ cup orange juice
  • 1/3 cup dried cranberries
  • 1/3 cup mixed nuts, cashews and pistachios
  • 13.2-oz./374 g wheel Brie cheese

Instructions

  1. Add onion to base of Chop ’N Prep™ Chef; replace cover and pull cord 3–4 times to chop.
  2. In 2-cup/500 mL Micro Pitcher, combine butter, onion, preserves and orange juice. Microwave with 1-cup/250 mL Micro Pitcher inverted on top to cover for 2 minutes, stirring halfway through.
  3. Stir cranberries and nuts into warm preserve mixture.
  4. Using knife, remove rind from top of Brie and place on UltraPro Oven Plate. Spread cranberry nut mixture on Brie.
  5. To serve, microwave on high power 45 seconds–1 minute or heat in a 350° F/175° oven 10–12 minutes or until Brie is soft in the center. Serve with crusty bread and assorted crackers.

HERBED GOAT CHEESE SPREAD

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • 1/4 cup parsley
  • 1 shallot, peeled
  • 1 garlic clove, peeled
  • 4 oz./115 g soft goat cheese
  • 1 cup plain nonfat Greek yogurt
  • just of 1/2 lemon
  • 3/4 tsp. Steak & Chop Seasoning Blend
  • 1 tbsp. extra virgin olive oil

Instructions

  1. Place parsley, shallot and garlic in base of Chop ‘N Prep Chef. Replace cover and pull cord 4-5 times to finely chop.
  2. Place parsley mixture into base of Power Chef® System fitted with paddle whisk attachment and add goat cheese. Replace cover, pull cord 4-5 times to blend.
  3. Adding yogurt, lemon juice, zest and seasoning blend to Power Chef® base. Place funnel in opening and drizzle in olive oil while blending cheese and yogurt.

ITALIAN TURKEY BURGERS

Yield: 4

Serving Size: 1 patty

Ingredients

  • 1 lb./455 g ground turkey breast
  • 1 tbsp. Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1 egg, lightly beaten
  • ¼ cup Italian style breadcrumbs or plain

Instructions

  1. Place all ingredients in medium bowl and combine well.
  2. Divide into four equal patties.
  3. Place two patties at a time in base of MicroPro Grill and place the cover on top of patties in grill position.
  4. Microwave on high power 4 minutes, then flip and microwave on high power an additional 4 minutes.
  5. Now that your Grill is hot, additional patties will require less grill time. Microwave remaining patties on high power 3 minutes, then flip and microwave on high power an additional 3 minutes.
  6. Top with desired toppings and serve.

SOUTHWEST CHEESE SPREAD

Yield: 16

Serving Size: 2 tbsp.

Ingredients

  • 1 whole (about 2-oz./60 g) jarred fancy pimento, drained
  • 1/4 cup mayonnaise
  • 4 oz./115 g cream cheese, room temperature
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterrey Jack cheese, shredded
  • 1-1 1/2 tbsp. Southwest Seasoning Blend

Instructions

  1. Place pimiento into base of Power Chef® System fitted with blade attachment, replace cover and pull cord 2-3 times to chop.
  2. Add mayonnaise, cream cheese shredded cheese and seasoning blend to Power Chef® base. Cover and pull cord to blend until smooth.
  3. Place seal on base and refrigerate until cold, at least 1 hour and up to 3 days. Serve with crackers or on a sandwich.

GRILLED LEMONY SHRIMP

Yield: 2

Serving Size: 6 shrimp

Ingredients

  • 12 fresh, medium, raw shrimp
  • 3 garlic cloves, peeled, minced
  • zest of 2 lemons
  • ½ cup chicken stock
  • 2 tsp. corn starch
  • ¼ tsp. coarse kosher salt

Instructions

  1. In the base of the MicroPro™ Grill add shrimp in a single layer. Place cover on shrimp in the grilling position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp.
  2. Meanwhile, in a small bowl, stir together lemon zest, chicken stock, corn starch, and salt. Pour over shrimp. Place cover on shrimp in the grilling position. Microwave on high power an additional 2 minutes.
  3. Remove from microwave. Serve shrimp warm with your favorite vegetable noodles or spaghetti squash.

SAGE WHIPPED CREAM

Yield: 4

Serving Size: 1/4 cup

Ingredients

  • ½ small garlic clove
  • ¼ tsp. dried sage
  • 1/8 tsp. coarse kosher salt
  • 1/8 tsp. black pepper
  • 1/2 cup heavy cream

Instructions

  1. In the base of the Chop ’N Prep™ Chef, add garlic, sage, salt, and pepper. Cover and pull cord until garlic is finely minced; set aside.
  2. In the base of the Power Chef® System, add heavy cream. Place Whip Accessory in position over the base and turn handle until cream is at the soft peak stage.
  3. Remove Whip Accessory and fold in garlic mixture; let stand 5 minutes before serving.

BUFFALO RANCH DIP

Yield: 6

Serving Size: 1/4 cup

Ingredients

  • 1½ cups sour cream
  • 2 tbsp. buttermilk
  • ¼ cup bleu cheese
  • ½ tsp. celery salt
  • 1½ tbsp. hot sauce
  • ¾ tsp. white vinegar
  • 1 tbsp. minced parsley

Instructions

  1. In the base of the Power Chef® System with blade attachment, blend together sour cream, buttermilk, bleu cheese, celery salt, hot sauce, and vinegar until well combined and creamy.
  2. Remove blade attachment; stir in parsley.
  3. Transfer dip to the center bowl of the Serving Center®. Serve with a variety of raw vegetables or chicken wings.

CANDIED ROOT VEGETABLES

Yield: 5

Serving Size: ½ cup

Ingredients

  • 4 large carrots, cut into 1″/2.5 cm pieces
  • 4 large parsnips, cut into 1″/2.5 cm pieces
  • 4 medium turnips, cut into 1″/2.5 cm pieces
  • 3 tbsp. brown sugar
  • 1½ tbsp. salted butter
  • ½ tsp. coarse kosher salt, divided
  • 1 tsp. fresh thyme leaves for garnish

Instructions

  1. In 3-Qt./3 L TupperWave® Stack Cooker Casserole, stir together carrots, parsnips, turnips, sugar, butter, and salt.
  2. Place cover on Stack Cooker. Microwave on high power 2 minutes. Remove cover; microwave on high power 10 minutes more.
  3. Remove from microwave, let stand 5 minutes. Stir to distribute sauce, garnish with fresh thyme leaves. Serve warm.

SWEET APPLE COMPOTE

Yield: 6

Ingredients

  • 4 large Granny Smith apples, cored and peeled
  • 3/4 cup brown sugar
  • 1 cup apple cider
  • ¼ cup butter, cut into ¼-inch pieces
  • 2 tbsp. corn starch
  • 1 tbsp. ground cinnamon
  • 1/2 tsp. kosher salt

Instructions

  1. Cut apples into ¼-inch pieces.
  2. In the base of the Microwave Pressure Cooker stir together apples, sugar, cider, butter, corn starch, cinnamon, and salt. Secure cover onto the base.
  3. Microwave on high power 10 minutes. Remove from microwave. Let stand 10 minutes or until steam indicator valve is in the down position. Remove cover and stir.
  4. Serve warm over ice cream, oat meal, or as a snack.

QUICK COOK POLENTA OR YELLOW GRITS

Yield: 4

Serving Size: about 1 ½ cups

Ingredients

  • 3 ½ cups chicken or vegetable stock
  • 3/4 cup uncooked polenta or yellow grits
  • ¼ tsp. kosher salt
  • 1 cup shredded Cheddar
  • 3 tbsp. unsalted butter

Instructions

  1. In the base of the Microwave Pressure Cooker stir together stock, polenta or yellow grits, salt, cheese, and butter.
  2. Microwave on high power 10 minutes. Let stand 10 minutes or until pressure has released and valve indicator is in the down position. Remove cover, stir polenta. Season with salt and pepper to taste.
  3. Let stand 10 minutes before serving, polenta will firm slightly. Serve warm.