Category: Appetizers

MINI ZUCCHINI PIZZAS

Yield: 15

Serving Size: 1 piece

Ingredients

  • 1 small zucchini
  • 1/3 cup marinara sauce
  • 1/3 cup Parmesan cheese, shredded

Instructions

  1. Attach zucchini to Mandoline food guider, set round knob to #6.
  2. Spread out zucchini slices on Ultra Pro Oven Plate.
  3. Top each slice with about 1 tsp. of marinara.
  4. Microwave for 2 minutes or until zucchini have softened.
  5. Top with shredded Parmesan cheese and microwave for 10-20 seconds, or until cheese melts.

For more information on the Ultra Pro Oven Plate, click the link:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/ultrapro-oven-plate/

For more information on the Mandoline, click the link:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/mandoline/

HANDCRAFTED BEER BREAD

Yield: 10

Serving Size: 1 slice

Ingredients

  • ½ tbsp. unsalted butter, room temperature
  • 3 cups self-rising flour
  • ½ cup granulated sugar
  • 12 oz./350 mL beer
  • 2 tbsp. unsalted butter, melted

Instructions

  1. Preheat oven to 375° F/190° C. Coat Ultra Pro 2-Qt./2 L Square Pan with butter and set aside.
  2. Sift flour and sugar and place in medium Thatsa Bowl. Make a well in center of flour mixture and pour beer into well. Mix thoroughly using the Super Silicone Spatula.
  3. Pour batter into square pan and bake 45 minutes. Brush bread with melted butter and bake an additional 10 minutes until golden brown or until a toothpick comes out clean when inserted into loaf.
  4. Cool pan on a wire rack 10 minutes. Turn bread onto rack and cool completely.

For more information on the following, click on the link:

Ultra Pro Square Pan:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/ultrapro-2-qt-2-l-square-pan-with-cover/

Super Silicone Spatula:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/super-silicone-spatula/

Thatsa Bowl:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/thatsa-bowl/

SOUTHWEST MANGO SALSA

Yield: 8

Serving Size: ½ cup

Ingredients

  • ½ cucumber, peeled (approx. 1 cup)
  • 1/3 red onion (approx. 1 cup)
  • 2 tsp. Southwest Chipotle Seasoning Blend
  • 1 tbsp. lime juice
  • 1/3 cup cilantro leaves, washed
  • 1 mango, peeled and diced

Instructions

  1. In the Power Chef® System, add all of the ingredients except for the mango. Chop to desired consistency.
  2. Remove top add the diced mango. Chop again and serve.

Link to Power Chef information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

STEAMED STUFFED ARTICHOKES

Yield: 4

Ingredients

  • ¼ + ⅛ tsp. coarse kosher salt
  • 2 globe artichokes, trimmed, cut in half
  • ½ fresh lemon
  • 2 cups Italian or sour dough bread cubes, crust removed
  • 3 tbsp. extra virgin olive oil
  • 1/4 cup diced black olives
  • 1 garlic clove, crushed

Instructions

  1. Fill water tray to minimum fill line and add salt to the Tupperware® SmartSteamer water tray.
  2. Remove the two bottom rows of leaves from each artichoke half. Scoop choke from the center of artichokes, rub cut edges with lemon. Place artichokes in Tupperware® SmartSteamer casserole tray, cut side up. Stack casserole tray above water tray; place cover on Tupperware® SmartSteamer. Microwave on high power 5 minutes. Remove from microwave, set aside.
  3. In a medium bowl, mix together bread cubes, olive oil, olives, garlic, and 1/8 tsp. coarse kosher salt. Press bread cubes together until moist; divide into 4 equal portions.
  4. Stuff bread into cut side of each artichoke half, gently pressing bread into the cavity and allowing excess to sit on top of artichoke.
  5. Place cover on top of the Tupperware® SmartSteamer and microwave 15 minutes or until artichokes are soft, and bottom leaves are easily removed.

Store, reheat and serve in Vent ’N Serve® Containers.

CREAMY AVOCADO DIP

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • ¼ cup cilantro
  • 1 ripe Haas avocado, pitted
  • 1 cup nonfat Greek yogurt
  • ½ lime, juiced using, Zest ’N Press™ Gadget
  • ½ tbsp. Southwest Chipotle Seasoning Blend
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place cilantro and avocado into base of Power Chef® System fitted with blade attachment. Cover and pull cord 3–4 times to chop.
  2. Remove blade attachment and replace with paddle whisk attachment.
  3. Add remaining ingredients to Power Chef® base, cover and pull cord to blend until smooth.

Notes

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

EASY PARTY MIX

Yield: 8

Serving Size: 1 cup

Ingredients

  • ½ cup unsalted butter
  • 2 tbsp. Worcestershire sauce
  • 1-2 tsp. seasoned salt
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 4 cups corn cereal
  • 4 cups rice cereal
  • 2 cups pretzels
  • 2 cups mixed nuts

Instructions

  1. Place butter in base of TupperWave® Stack Cooker 3-qt./3 L casserole. Microwave on high for 45–60 seconds or until melted.
  2. Whisk Worcestershire sauce, seasoned salt, onion powder and garlic powder into melted butter.
  3. Pour remaining ingredients into melted butter mixture. Place Stack Cooker Casserole seal over mixture and shake to coat cereal with butter mixture.
  4. Microwave uncovered for 4–6 minutes, stirring every 2 minutes or until mixture has begun to dry.
  5. Spread out onto Silicone Wonder® Mat to cool.

MUSTARD ALE SAUSAGE AND PEPPERS

Yield: 4

Ingredients

  • 1 lb. Italian Sausage Links, cut into bite-sized pieces
  • 2 green bell peppers, seeded and chopped
  • 1 yellow onion, peeled and chopped
  • ½ cup beer*
  • ½ cup chicken stock
  • 2 tbsp. grainy mustard
  • 2 tbsp. corn starch
  • ½ tsp. kosher salt

Instructions

  1. In the base of the Microwave Pressure Cooker place sausage, peppers, and onion.
  2. In a medium bowl stir together beer, stock, mustard, corn starch, and salt. Pour over sausage and peppers, stir to combine.
  3. Secure cover onto base. Microwave on high power 10 minutes. Remove from microwave. Let stand 10 minutes or until pressure indicator valve is in the down position.
  4. Serve with rice, pasta, potatoes, creamy polenta, or on a bun.

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.

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.