Category: Stack Cooker

STACK COOKER FIESTA MEAL

Preparation

Ingredients

Enchilada Casserole

  • 1 lb./455 g ground beef
  • 1 small onion, chopped
  • 2 tsp. Southwest Chipotle Seasoning
  • 10-oz./285 g can enchilada sauce
  • 6 6″/15.24 cm corn tortillas sliced into wedges
  • ½ cup shredded cheese

Rice

  • 2 cups quick cooking rice
  • 2 cups water
  • 1 tsp. coarse kosher salt

Pinto Beans

  • 15-oz./425 g can pinto beans
  • ¼ tsp. dried oregano
  • 1 tbsp. sofrito*
  • 1 tbsp. tomato sauce

Instructions

  1. Place ground beef, onion and Southwest Chipotle in Colander (Stack Cooker) and place over 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5–6 minutes, stirring halfway through.
  2. Remove Colander. Drain and wipe out Casserole. Transfer cooked meat mixture to Casserole. Stir in sauce and fold in tortilla wedges and cheese.
  3. Combine Rice ingredients in 3-Qt./3 L Casserole.
  4. Mix together Pinto Bean ingredients in inverted ¾-qt./750 mL Casserole/Cover.
  5. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.

ROOT VEGETABLE WHITE CHILI

Preparation

Yield: 4

Serving Size: 2 cups

Ingredients

  • 4 medium carrots, peeled
  • 1 large russet potato, peeled
  • 4 medium parsnips, peeled
  • 2 cups cauliflower florets
  • 5 garlic cloves, peeled
  • 3 cups chicken or vegetable stock
  • 1 (4-oz.) can green chilies
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 1 tsp. kosher salt
  • 3 tbsp. instant masa
  • 6 tbsp. salted butter
  • Fresh cilantro, lime wedges, minced jalapeno for garnish

Instructions

  1. Roughly chop carrots and potato, transfer to the base of the PowerChef™ System fitted with blade attachment. Cover and pull cord until finely chopped. Transfer ingredients to the TupperWave® Stack Cooker 3-Qt./3 L Casserole. Repeat steps with parsnips, cauliflower and garlic.
  2. Stir in stock, green chilies, oregano, cumin, salt, masa and butter.
  3. Cover and microwave on high power 22 minutes or until vegetables are tender.
  4. Remove Stack Cooker from microwave, uncover, and stir chili. Serve warm with fresh cilantro, lime wedges and minced jalapeno.

STRAWBERRY CHANTILLY CAKE

Preparation

Yield: 8

Serving Size: 1 slice

Ingredients

For the cake

  • 1 lb./455 g fresh strawberries, tops removed
  • 1/8 tsp. coarse kosher salt
  • 12 tbsp. melted, salted butter
  • 1¾ cup granulated sugar, divided
  • 3 small egg
  • 3/4 cup heavy cream
  • 6 tbsp. plain yogurt
  • 6 tsp. vanilla extract
  • 3/4 tsp. baking soda
  • 3/4 tsp. corn starch
  • 1½ cup all-purpose flour
  • Sliced strawberries for garnish

For the Vanilla Whipped Cream frosting

  • 1 tsp. unflavored powdered gelatin
  • 2 tbsp. cold water
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 2 tsp. vanilla extract

Instructions

  1. In the base of the Power Chef® System, add strawberries, ¼ cup of the sugar, and salt. Cover and pull cord until strawberries are roughly chopped. Cover and refrigerate until ready to use.
  2. Grease and flour the Stack Cooker 3-Qt./3 L Casserole and the ¾-Qt./750 mL Casserole; set aside.
  3. In the 2-cup/500 mL Micro Pitcher add butter. Microwave on high power 25 seconds, or until melted. Remove from microwave, transfer to base of the Power Chef® with paddle attachment. Add remaining sugar, cover and pull cord until butter and sugar are well blended.
  4. Remove cover, add egg, cream, yogurt, vanilla, baking soda, and baking powder. Cover and pull cord until well blended; about 20 pulls. Add flour, cover and pull cord until well blended; about 20 pulls.
  5. Using a spatula, divide batter evenly between the two casseroles; stack and cover. Microwave on high power 11 minutes or until a knife inserted into the center of the cake comes out clean. Remove from microwave; let stand 30 seconds. Transfer cakes to a cooling rack. Let cool completely before frosting.
  6. Meanwhile, make the frosting. In a small bowl, stir together gelatin and water; set aside. In the base of the Quick Chef® Pro System with whip attachment, add cream, powdered sugar, and vanilla. Turn handle until cream reaches the soft peak stage. Add gelatin, continue whipping cream until stiff peaks form (cream should be the consistency of stiff frosting). Remove whip attachment, cover and refrigerate until ready to use.
  7. Place first layer of cake on plate or cake stand; cover with strawberries. Spread 1/3 of the frosting over the strawberries. Add second layer of cake; Spread 1/3 of frosting over the top. Spread remaining frosting over the sides of the cake. Decorate cake with fresh strawberries. Serve immediately, or cover and refrigerate up to 3 days.

CHOCOLATE CINNAMON PRETZELS

Preparation

Yield: Serves 6-7

Serving Size: 4 oz./115 g

Ingredients

  • 12 oz./350 g small pretzels
  • ¼ cup oil
  • 3 tbsp. granulated sugar
  • 1½ tsp. Cinnamon-Vanilla Seasoning
  • 1½ cups chocolate chips

Instructions

  1. Place pretzels into TupperWave® Stack Cooker 3-Qt./3 L Casserole.
  2. In small bowl, whisk together oil, sugar and seasoning. Pour over pretzels. Stir until pretzels are thoroughly coated.
  3. Microwave, uncovered, on high power 1 minute. Remove and stir. Microwave on high power 1 minute more. Remove and stir.
  4. Pour chocolate chips over hot pretzels and stir. Heat from pretzels will melt chocolate. Stir until chocolate is melted and pretzels are well coated.
  5. Pour pretzels onto Silicone Wonder® Mat. To set the chocolate quickly, place in freezer 15–20 minutes. For individual covered pretzels, lay pretzels out in a single layer. If allowed to set in a mound or multiple layers, you will need to break apart in chunks

Notes

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

CARAMEL APPLE COOKIES

Preparation

Yield: 16

Serving Size: 1 cookie

Ingredients

  • 16.5-oz./470 g package refrigerated sugar cookie dough
  • 3 medium Granny Smith apples, peeled, cored and quartered
  • 2 tbsp. light brown sugar
  • 1 tbsp. orange juice
  • 1 tsp. Cinnamon-Vanilla Seasoning
  • pinch of salt
  • ½ cup whipped cream cheese
  • ¼ cup pecans, chopped in the Chop ’N Prep Chef
  • ¼ cup dried cranberries

Royal Icing:

  • 2 cups sifted powdered sugar
  • 4 tbsp. butter or margarine, melted
  • 3 tbsp. milk
  • 1 tsp. vanilla extract

Instructions

  1. Preheat oven to 350°F/175°C.
  2. Cut the cookie dough into ½-inch/1.25 cm slices and lay flat on baking sheet. Bake 12–15 minutes and set aside to cool.
  3. In base of Quick Chef® Pro System, add apples, sugar, orange juice, seasoning and salt. Turn handle to process until finely chopped. Place apple mixture in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, cover and microwave on high power 5 minutes until apples are tender. Set aside to cool. Rinse base of Quick Chef® Pro System under running water.
  4. Spread cooled cookie with cream cheese. Top with cooled apple mixture and garnish with pecans and dried cranberries. Drizzle with icing.
  5. In base of Quick Chef® Pro System fitted with paddle whisk attachment, combine powdered sugar, melted butter, milk and vanilla extract. Turn handle to whip until smooth

BEEFY ZUCCHINI BOATS

Preparation

Yield: 4

Serving Size: 1

Ingredients

  • 1 lb./455 g ground beef
  • 1 small onion, chopped in Chop N’ Prep
  • 1 tbsp. Southwest Chipotle Seasoning
  • 14.5-oz./425 g can diced tomatoes
  • 2 large zucchinis
  • ¼ tsp. coarse kosher salt
  • 1 cup shredded mozzarella

Instructions

  1. Place TupperWave® Stack Cooker Colander in 1¾-Qt./1.75 L Casserole. Place beef, onion and Southwest Chipotle in Stack Cooker Colander. Cover and microwave on high power 5–6 minutes, or until cooked, stirring halfway through.
  2. Add tomatoes to ground beef and stir.
  3. Half zucchinis lengthwise and remove seeds with a spoon. Sprinkle each half with salt.
  4. Place zucchinis in Stack Cooker 3-Qt./3 L Casserole and in the inverted ¾-Qt./750 mL Casserole/Cover. Spoon beef mixture over each zucchini boat and top with cheese.
  5. Stack inverted ¾-Qt./750 mL Casserole/Cover above 3-Qt./3 L Casserole and microwave on high power 5–8 minutes or until cheese is melted and zucchinis have softened slightly. Serve warm.