Category: Micro Pitcher

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.

JEL-ICOUS LEMON CHIFFON

Yield: 16

Serving Size: 1 slice

Ingredients

  • 2 cups water
  • 3 oz. box lemon flavored gelatin
  • 8 oz./227 g container whipped topping (or 2 cups heavy cream and ¼ cup powdered sugar)

Instructions

  1. Heat one cup water in 2-cup/500 mL Micro Pitcher for 2 minutes or until boiling.
  2. Stir in gelatin until dissolved.
  3. Stir in remaining water and place in refrigerator until no longer warm. About 30–60 minutes.
  4. If using heavy cream, pour cream and powdered sugar into base of Power Chef™ System fitted with paddle whip accessory. Cover and pull cord until whipped cream forms, about 60 seconds. Pour into medium bowl.
  5. Slowly pour cooled gelatin into whipped topping or whipped cream and stir until combined. Pour into Jel-Ring® Mold and refrigerate until set (approximately 4–6 hours or overnight).

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.

LIME-GINGER FIZZ

Yield: 4

Ingredients

  • 1 cup sugar
  • 2 tbsp freshly grated ginger
  • 1 cup water
  • 1 cup lime juice (approximately 8 limes)
  • 16 ounces plain seltzer

Instructions

  1. In the Micro Pitcher combine sugar, ginger and water; microwave using high power 1 minute. Stir and microwave 1 additional minute.
  2. In a pitcher, combine simple syrup, lime juice and seltzer. Serve over ice.

EASY CHOCOLATE COVERED POTATO CHIPS

Ingredients

  • 1¼ cup water
  • 1 cup chocolate chips
  • 3–4 cups ridged potato chips

Instructions

  1. Microwave water in a 2-cup/500 mL Micro Pitcher on high for 2 minutes.
  2. Pour chocolate chips into 1-cup/250 mL Micro Pitcher.
  3. Place 1 cup Micro Pitcher into 2-cup/500 mL Micro Pitcher so the 1-cup/250 mL Micro Pitcher is submerged in water.
  4. Let sit for 30–60 seconds and then stir. Repeat until chocolate is smooth.
  5. Dip potato chips into melted chocolate until partially coated. Lay out on Silicone Wonder® Mat. Repeat until chocolate has been used. Chill until chocolate is set, 10–15 minutes in the freezer.

CHOCOLATE COVERED APPLES

Ingredients

  • 2 Granny Smith apples
  • 1/2 cup dark chocolate chips
  • 1/4 cup each chopped toasted pumpkin seeds, nuts, and candies

Instructions

  1. Place dark chocolate chips in 2-cup/500 mL Micro Pitcher. Microwave on high power 30 seconds. Stir, return to microwave. Microwave 30 seconds more, stir. Repeat as needed.
  2. Holding by the stem, dip apple in chocolate, allowing excess to drip off.
  3. Dip apple in toasted pumpkin seeds, nuts, and candies. Place upright on Silicone Wonder® Mat; let stand until set.
  4. Slice apples, serve at room temperature. Refrigerate, covered, up to 3 days.

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.

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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.

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.