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

PANCAKES WITH FRESH STRAWBERRY SYRUP

Yield: 6

Serving Size: 2 pancakes with 2 tbsp. syrup

Ingredients

Fresh Strawberry Syrup (makes 2 cups)

  • 1 lb. 445 g strawberries, stemmed
  • 3/4 cup granulated sugar
  • 2 tbsp. maple syrup or corn syrup
  • 1 tbsp. lemon juice
  • 1 tbsp. unsalted butter

Pancakes

  • 1 1/2 cups reduced-fat (2%) milk
  • 2 eggs
  • 1/4 cup canola oil
  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. backing soda
  • 1 tsp. coarse kosher salt
  • 2 tbsp. granulated sugar
  • 1 tsp. Cinnamon-Vanilla Seasoning Blend

Instructions

Syrup

  1. Place strawberries into base of Power Chef® System fitted with blade attachment, cover and pull cord 8-10 times until pureed.
  2. Place puree in 1-Qt./1 L Micro Pitcher and add remaining syrup ingredients. Microwave at 50% power 9-10 minutes until boiling, monitoring during last few minutes to prevent syrup from boiling over.
  3. Serve warm and refrigerate any remainder for up to 5 days; warm before serving.

Pancakes

  1. Preheat griddle pan over medium heat. In base of Power Chef® System, fitted with paddle whisk attachment, combine milk, eggs and oil. Cover and pull cord until blended.
  2. Add flour, baking powder, baking soda, salt, sugar and seasoning blend over liquids in Power Chef® base. Cover and pull cord 6-8 times until mixed; do not over mix.
  3. Ladle 1/4 cup batter onto the hot griddle. Cook until bubbles begin to set around the edges of the pancakes and the griddle-side is golden. Gently flip and continue cooking 1-2 minutes more. Remove from griddle and serve warm. Repeat with remaining batter.

Notes

For fluffier pancakes, replace milk with buttermilk. If you don’t have buttermilk, create a substitution by adding 1 tbsp. white vinegar or lemon juice to a 1-cup measuring cup, filling to brim with milk and letting it stand 5-10 minutes.

3 BEST OF THE BUSHEL APPLE SNACKS

Apple Chips

These light, bake-and-take snacks are great for any occasion!

1 apple, any type
1 tsp. Cinnamon-Vanilla Seasoning Blend

1. Preheat oven to 225° F/107° C
2. Attach apple (no need to core) to the food guider, set round knob to #2 for thicker slices, or #1 for thinner slices.*
3. Place apple slices on two baking sheets lined with parchment paper and sprinkle with seasoning blend.
4. Bake both sheets at the same time, on upper and lower racks, 45 minutes.
5. Flip slices and bake another 45 minutes. For thicker slices, more baking time may be necessary. Monitor throughout baking and remove chips once they crisp up and lose their moisture.
6. Cool on a cooling rack until chips are crisp and store in a Modular Mates® Container.

*The thicker #2 slices take longer to bake, but it is easier on #2 for beginners. As you get used to using your Mandoline, #1 is recommended as chips bake faster.

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

Apple Sandwiches

The perfect, quick and healthy sandwich that requires little prep but is packed with delicious flavor!

Makes about 6 sandwiches

2 medium apples, cored
6 tbsp. desired nut butter
6 tbsp. dried cranberries, raisins, or nuts

1. Assemble Time Savers™ Mandoline with round knob set to #9.
2. Use food guider to slide apple down Mandoline to make thick slices.
3. Spread about ½ tbsp. nut butter onto each apple slice. Add desired dried fruit or nut to one slice and then press another buttered apple slice onto to the top to form a sandwich.

Apple Sticks

With just four simple ingredients, you can make the perfect easy-to-eat treat that satisfies each and every taste bud.

Makes about 16 sticks

¼ cup granulated sugar
1 tbsp. Cinnamon-Vanilla Seasoning Blend
1 medium green apple, peeled and cored
1 9″ prepared pie crust

Preheat oven to 400° F/205° C.
Combine sugar and Cinnamon-Vanilla Seasoning Blend in a small bowl.
Assemble Mandoline™ with circular knob and triangular knob set to #9.
Using food guard, attach apple and slide down Mandoline to cut sticks.
Toss apple sticks in Cinnamon-Vanilla Seasoning Blend and sugar mixture.
Roll out pie dough and slice into 2” strips then cut in half.
Wrap 2 apple sticks in each individual pie dough strips.
Toss the wrapped apple sticks in the remaining cinnamon and sugar mixture to coat.
Place onto baking sheet lined with Silicone Wonder® Mat and bake for 15-18 minutes.

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

2 ULTRAPRO RECIPES FOR CINCO DE MAYO

CHICKEN ENCHILADAS VERDES WITH MEXICAN RICE

Yield: 6

Serving Size: 2 enchiladas, ¾ cup rice, 2 tbsp. salsa

Ingredients

Salsa Verde

  • 1 lb./455 g tomatillos, husked
  • ½ medium onion, quartered
  • 2 garlic cloves, peeled
  • 2 jalapeno peppers, seeded
  • ½ cup cilantro
  • ½ tsp. coarse kosher salt
  • ¼ tsp. black pepper

Enchiladas

  • 1½ cups cooked chicken, shredded
  • 1 cup frozen southwestern style corn,
  • thawed and drained
  • 1 cup Mexican blend cheese,
  • shredded and divided
  • 2 tbsp. Southwest Chipotle Seasoning
  • 12 6″/15 cm corn tortillas

Mexican Rice

  • 1 medium onion, quartered
  • 1 garlic clove, peeled and halved
  • 14½-oz./400 g can fire-roasted diced tomatoes, with liquid reserved
  • 2 cups chicken broth
  • 1 tbsp. Southwest Chipotle Seasoning
  • 1 cup long-grain white rice

Instructions

Salsa Verde

  1. Place tomatillos in UltraPro 2.1-Qt./2 L Casserole Pan along with ¼ cup of water. Cover and microwave on high power 5 minutes. Drain and allow to cool slightly.
  2. Place onion, garlic, jalapeno and cilantro in base of Power Chef™ System fitted with the blade attachment. Replace cover and pull cord to process until finely chopped. Add tomatillos, replace cover and pull cord to process until all ingredients are finely chopped.
  3. Place mixture back in casserole pan, cover and microwave on high power 4 minutes. Season with salt and pepper. Set aside.

Enchilada Filling

  1. Place chicken, corn, ½ cup cheese and seasoning blend in medium bowl, stirring together using the Silicone Spatula. Set aside while preparing rice.

Mexican Rice

  1. Preheat oven to 350° F/175° C.
  2. Place onion and garlic in base of Power Chef™ System fitted with the blade attachment. Replace cover and pull cord several times until finely chopped.
  3. Place onion mixture, tomatoes, broth and seasoning blend in UltraPro 3.5-Qt./3.3 L Lasagna Pan. Microwave on high power 4 minutes.
  4. Add rice, stirring to combine. Cover and bake 25 minutes.

Enchiladas

  1. Divide filling between tortillas and roll. Spread ¾ cup salsa verde on bottom of inverted UltraPro Roasting Pan cover (or use inverted Lasagna Pan cover and place aluminum foil over rice).
  2. Place enchiladas in cover, folded seam down, and top with remaining salsa verde. Sprinkle remaining cheese on top.
  3. Remove cover from rice and place inverted cover containing enchiladas on top. Bake, together, an additional 15 minutes or until heated through.

Notes

Substitute Southwest Chipotle Seasoning with equal amounts of your favorite taco or Southwest seasoning blend.

CARNITAS TACOS WITH SPICY SLAW

Yield: 8

Serving Size: 2 tacos

Ingredients

Spicy Slaw

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tbsp. hot sauce
  • 2 tsp. Cilantro Mojo Seasoning
  • 1 tbsp. lime juice
  • 16-oz./455 g bag coleslaw mix
  • ¼ red onion, thinly sliced

Tacos

  • 1 medium onion, quartered
  • 2 jalapeno peppers, seeded
  • 1/3 cup cilantro
  • 8-oz./225 g can tomato sauce
  • 2 tbsp. plus 2 tsp. Southwest Chipotle Seasoning, divided
  • 2–2½ lb./1–1.2 kg pork tenderloin
  • 16 6″/15 cm flour tortillas
  • 1 lime, cut into wedges

Instructions

Slaw

  1. In medium bowl, stir together sour cream, mayonnaise, hot sauce, Cilantro Mojo Seasoning and lime juice. Add coleslaw mix and red onion, tossing well to coat.
  2. Cover and refrigerate at least 1 hour or overnight.

Tacos

  1. Preheat oven to 325° F/ 162° C.
  2. Place onion, jalapeno and cilantro in base of Power Chef™ System fitted with blade attachment. Replace cover and pull cord several times to finely chop.
  3. In UltraPro 2.1-Qt./2 L Casserole Pan, combine tomato sauce with onion mixture and 2 tsp. Southwest Chipotle Seasoning.
  4. Season pork with remaining 2 tbsp. Southwest Chipotle Seasoning and place in casserole pan with sauce, tucking small ends under. Cover and roast 25 minutes or until internal temperature reaches 155° F/69° C.
  5. Remove from oven and allow to rest, covered, 10 minutes.
  6. Place tortillas on a microwave-safe plate, cover with moist paper towel and microwave on high power 45 seconds.
  7. Slice pork and divide between heated tortillas, top with sauce from casserole pan, spicy slaw and garnish with lime wedge.

2 “HIDDEN” VEGGIE RECIPES YOUR KIDS WILL LOVE

POTATO AND CAULIFLOWER MASH

Ingredients

  • 2 large russet potatoes, peeled
  • ½ head cauliflower
  • ¼ cup 2% milk
  • 2 tbsp. unsalted butter
  • 1 tsp. coarse kosher salt

Instructions

  1. Cut potatoes into large chunks, approximately 2″/5 cm.
  2. Cut ½ head of cauliflower into florets.
  3. Place potatoes and cauliflower into base of Tupperware® SmartSteamer. Pour 1¾-cup water into water tray and place base on top. Cover and microwave for 25 minutes.
  4. After microwaving carefully, place half of potato cauliflower mixture into Power Chef fitted with blade attachment. Cover and pull cord until mashed. Remove to medium bowl and repeat with remaining potato cauliflower mixture.
  5. Add milk, butter and salt to potato mixture and stir to incorporate.

BUTTERNUT SQUASH MAC N CHEESE

Ingredients

  • 1 butternut squash, peeled and seeded
  • 16 oz./455 g elbow pasta
  • 1 tsp. coarse kosher salt
  • 8 oz./225 g shredded cheddar cheese
  • ½ cup 2% milk
  • 4 tbsp. unsalted butter
  • ½ cup breadcrumbs

Instructions

  1. Preheat oven to 350° F/175° C.
  2. Cut butternut squash into large 2″/5 cm pieces. Place into base of Tupperware® SmartSteamer, pour 1¾-cup water into water tray, stack and cover. Microwave on high for 20 minutes.
  3. Place pasta into Microwave Pasta Maker and add 6 cups water and salt. Microwave on high for 10–12 minutes or until pasta is al dente.
  4. In two batches, add steamed butternut squash to Power Chef fitted with blade attachment. Cover and pull cord until processed. Remove to medium bowl.
  5. Stir cheese, milk and butter into warm squash. Stir in pasta once it is cooked. Spread into UltraPro Casserole Pan and top with breadcrumbs.
  6. Bake at 350° F/175° C for 15 minutes to brown breadcrumbs.

Welcome to My Tupperware Recipe Blog.

Good day everyone!

Are you looking for a Tupperware Specialist AKA Tupperware wonder woman? If so.. I am going to help you not only save Money.. but Time.. Space.. Taste.. and Waste..

I am not here to sell you “stuff” I am here to inform you.. share recipes.. offer you so many ways to get FREE Tupperware and help you with ANY warranty issues. This blog is mainly for recipes.. I hope there are many that you can try.. feel free to let me know how amazing they were, and you could be featured one month in my newsletter. Contact me for more details.

If I can help anyone feel like they matter, especially in a world that has lost the love to give phantasmagorical customer service…. If I can do any of the above and more… Then I have been able to successfully fulfill my passion here!

I can help you explore the products you already own, with new recipes, new ways to use your already amazing investments… I love to learn new things, new tricks of how to use the products… maybe you have products that I don’t have yet.. Maybe you know how to use something just right to make it that much more amazing! Contact me for more information.

You can always order directly at melodyhs.my.tupperware.ca If you need anything.

There are so many other ways Tupperware can help just about everyone save Time, Money, Space, Taste and Waste! You can reach me at melodytupperware@gmail.com

There are over 100 recipes here to explore.. just keep scrolling down.. or click on a category at the bottom of this page.

Have fun and let me know if you want to see more recipes with your favorite Tupperware Cooking Products.

Thank you for your time.. Melody Tupperware.

FROZEN STRAWBERRY KIWI MOJITO

Yield: 2

Serving Size: 6 ounces

Ingredients

  • 1¼ cup water, divided
  • ½ cup sugar, divided
  • 1 cup fresh strawberries, stems removed
  • 3 fresh kiwi, peeled, cut in quarters
  • 8 fresh mint leaves
  • 2 oz./60 g white rum (optional)

Instructions

  1. In the 2-cup/500 mL Micro Pitcher, stir together 1 cup of the water and ¼ cup of the sugar. Microwave on high power 45 seconds or until sugar is dissolved; set aside.
  2. In the Power Chef® System with blade attachment, add strawberries; pour in half of the sugar water. Place cover on Power Chef® System and pull cord until mixture is pureed. Transfer mixture to a Freeze-It® Medium Shallow Rectangular Container . Freeze 6 hours or overnight.
  3. Rinse Power Chef® and blade attachment. Reassemble and add kiwi, remaining sugar water, and 4 mint leaves. Place cover on Power Chef® and pull cord until mixture is pureed. Transfer mixture to a Freeze-It® Medium Shallow Rectangular Container . Freeze 6 hours or overnight.
  4. Meanwhile make the simple syrup. In the 2-cup/500 mL Micro Pitcher stir together remaining ¼ cup water, ¼ cup sugar, and mint leaves. Microwave on high power 45 seconds or until sugar is dissolved. Refrigerate until ready to use.
  5. Remove containers from freezer; let stand 10 minutes. Using a butter knife, gently break frozen fruit mixtures into 2 to 3ʺ/8 cm pieces. Place 2 to 3 frozen strawberry pieces into the hopper of the Grate Master® Shredder with Ice Shaver Cone. Place bowl in front of cone to catch shaved ice. Turn handle to process. Repeat with remaining strawberry ice; set aside. Repeat with kiwi ice, using a separate bowl; set aside.
  6. Divide shaved strawberry ice evenly between two glasses; top each with half of the kiwi shaved ice. Pour half of the mint sugar syrup and half of the rum into each glass. Serve immediately.

DRUNKEN BURGERS WITH MARSALA ONIONS

Yield: 4

Serving Size: 1 burger

Ingredients

  • 1 lb./455 g ground chuck
  • 4 garlic cloves, peeled and minced
  • 1/2 tsp. kosher salt
  • 1/4 cup fresh Italian (flat-leaf) parsley, chopped
  • 1/4 tsp. ground clove
  • 1/4 cup extra virgin olive oil
  • 1 cup Marsala wine
  • 2 tbsp. balsamic vinegar
  • 2 medium yellow onions, sliced thin

Instructions

  1. Season beef with salt and pepper. Using the Hamburger Press & Keepers Deluxe Set, divide ground beef evenly between 4 keepers; insert press to form patties. Refrigerate until ready to marinate.
  2. In the base of the Power Chef® System fitted with blade attachment, add garlic, salt, parsley, clove, olive oil, Marsala, and balsamic. Cover and pull cord until garlic is minced. Pour marinade into the base of the Season-Serve® container; add onions.
  3. Place burger patties in marinade. Seal and refrigerate 3 hours. Flip Season-Serve® container to marinate other side of patties; refrigerate an additional 3 hours or overnight.
  4. Remove burgers from marinade. On a medium grill, or in a non-stick skillet over medium heat, cook burgers 6 minutes; flip and cook an additional 3 minutes or until burgers register 155° F/66° C.
  5. Meanwhile, pour marinade and onions into a non-stick skillet*. Bring to boiling, reduce heat to medium. Cook, stirring occasionally, until marinade thickens and onions become soft, about 8 minutes.
  6. Serve burgers with Marsala onions and your choice of buns.

CANTONESE FISH

Yield: 2

Serving Size: 1 fillet

Ingredients

  • 2 green onions, sliced thin
  • 1 tbsp. minced fresh ginger
  • ½ tsp. kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 fresh snapper fillets, skin removed*
  • 2 tbsp. minced shallot
  • 1 tsp. minced fresh ginger
  • ½ tsp. minced fresh garlic
  • ¾ cup orange juice
  • 3 tbsp. maple syrup
  • ¼ tsp. kosher salt
  • ½ tsp. white vinegar
  • 1 tbsp. cornstarch

Instructions

  1. In a small bowl, stir together green onion, ginger, salt and pepper.
  2. In the water tray of the Tupperware® SmartSteamer, add water to the max fill line. Place steamer base inside water tray; place colander on top of steamer base.
  3. Place two fish fillets in colander. Divide green onion mixture evenly between the two fillets, spread across top of each fillet. Cover and microwave on high power 9 minutes. Remove from microwave, remove cover and transfer fish to a serving dish.
  4. Make the sauce. In the 2-cup/500 mL Micro Pitcher, stir together shallot, ginger, garlic, orange juice, maple syrup, salt, vinegar, and cornstarch. Microwave on high power 1 minute 30 seconds. Remove from microwave, stir sauce and pour over fish. Serve warm.

BANANA PECAN CAKE

Yield: 8

Serving Size: 1 slice

Ingredients

  • 1½ cups pecans
  • 3 ripe bananas
  • ¼ cup heavy cream
  • ¼ tsp. ground cinnamon
  • 2 stick (16 tbsp.) unsalted butter, room temperature
  • 1¼ cup granulated sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ cup reduced-fat (2%) milk
  • ¼ tsp. kosher salt
  • ½ tsp. baking soda
  • 1 cup all-purpose flour

Instructions

  1. Grease and flour the Stack Cooker 3-Qt./3 L Casserole with Cone Insert.
  2. In the base of the Power Chef® System fitted with blade attachment, add pecans. Cover and pull cord until roughly chopped. Transfer pecans to medium bowl, set aside.
  3. Add bananas, heavy cream, and cinnamon to Power Chef. Cover and pull cord until bananas are minced and mixture is well blended. Transfer bananas to bowl with pecans; set aside.
  4. Replace Power Chef blade attachment with paddle attachment. Add butter and sugar, cover and pull cord until well blended. Add eggs, vanilla, milk, salt, and baking soda. Cover and pull cord until well blended. Transfer to bowl with bananas; fold in flour.
  5. Transfer mixture to TupperWave® Stack Cooker. Microwave on high power 7 minutes 30 seconds. Remove from microwave. Let stand 2 minutes before slicing.

STRAWBERRY TEQUILA SUNRISE ICE POPS

Yield: 6

Serving Size: 1 cup

Ingredients

  • Zest of 2 limes, divided
  • 1 tsp. kosher salt
  • 5 tbsp. granulated sugar
  • 8 oz./225 g frozen strawberries, thawed (about 12 strawberries)
  • 3 tbsp. water
  • 2 tbsp. tequila, divided
  • 3/4 cup orange juice

Instructions

  1. In a small bowl, mix together half of the lime zest, salt and sugar; set aside.
  2. In the base of the Power Chef® System, add strawberries, 1 tbsp. of the sugar mixture, water and 1 tbsp. of tequila. Cover and pull cord until strawberries are pureed; set aside.
  3. Cover remaining sugar mixture and set aside.
  4. In the 2-cup/500 mL Micro Pitcher, stir together orange juice, remaining tequila and remaining lime zest.
  5. In each of the Lollitups® Freezable Forms, add 2 tbsp. of the orange juice mixture and top with 2 tbsp. of the strawberry mixture. Seal and freeze overnight.
  6. Remove Lollitups from freezer. Remove ice pops, one at a time, from mold and dip one side in the remaining sugar mixture; serve immediately.