Place parsley, shallot and garlic in base of Chop ‘N Prep Chef.
Replace cover and pull cord 4-5 times to finely chop.
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.
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.
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.
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.
Remove Whip Accessory and fold in garlic mixture; let stand 5
minutes before serving.
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.
Remove blade attachment; stir in parsley.
Transfer dip to the center bowl of the Serving Center®. Serve
with a variety of raw vegetables or chicken wings.
Place strawberries into base of Power Chef® System fitted with
blade attachment, cover and pull cord 8-10 times until pureed.
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.
Serve warm and refrigerate any remainder for up to 5 days; warm
before serving.
Pancakes
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.
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.
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.
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
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.
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.
Place mixture back in casserole pan, cover and microwave on high
power 4 minutes. Season with salt and pepper. Set aside.
Enchilada Filling
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
Preheat oven to 350° F/175° C.
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.
Place onion mixture, tomatoes, broth and seasoning blend in
UltraPro 3.5-Qt./3.3 L Lasagna Pan. Microwave on high power 4 minutes.
Add rice, stirring to combine. Cover and bake 25 minutes.
Enchiladas
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).
Place enchiladas in cover, folded seam down, and top with
remaining salsa verde. Sprinkle remaining cheese on top.
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
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.
Cover and refrigerate at least 1 hour or overnight.
Tacos
Preheat oven to 325° F/ 162° C.
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.
In UltraPro 2.1-Qt./2 L Casserole Pan, combine tomato sauce with
onion mixture and 2 tsp. Southwest Chipotle Seasoning.
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.
Remove from oven and allow to rest, covered, 10 minutes.
Place tortillas on a microwave-safe plate, cover with moist
paper towel and microwave on high power 45 seconds.
Slice pork and divide between heated tortillas, top with sauce
from casserole pan, spicy slaw and garnish with lime wedge.
Cut potatoes into large chunks, approximately 2″/5 cm.
Cut ½ head of cauliflower into florets.
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.
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.
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
Preheat oven to 350° F/175° C.
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.
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.
In two batches, add steamed butternut squash to Power Chef
fitted with blade attachment. Cover and pull cord until processed. Remove to
medium bowl.
Stir cheese, milk and butter into warm squash. Stir in pasta
once it is cooked. Spread into UltraPro Casserole Pan and top with breadcrumbs.
Bake at 350° F/175° C for 15 minutes to brown breadcrumbs.
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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
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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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
Serve burgers with Marsala onions and your choice of buns.
Melody's Tupperware Recipes - melodyhs.my.tupperware.ca 