Preheat oven to 375° F/190° C. Coat Ultra Pro 2-Qt./2 L Square Pan with butter and set aside.
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.
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.
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:
2 loaves Italian or sour dough bread, crust removed
3 eggs, beaten
1 cup chicken stock
1 tsp. celery salt
1 tsp. freshly cracked black pepper
2 tbsp. fresh sage, chopped
2 tbsp. fresh thyme, chopped
2 tbsp. fresh parsley chopped
Instructions
Preheat oven to 400° F/205°C.
Cut bread into ½″/1.25 cm cubes; set aside.
In the bottom of the UltraPro 2-Qt./2 L Casserole Pan, stir
together onion, celery, garlic, and 2 tbsp. of the melted butter. Microwave on
high power 4 minutes. Remove from microwave.
In a large bowl, mix together vegetables, remaining butter,
bread cubes, egg, chicken stock, celery salt, pepper, and herbs until well
combined and moist; transfer to the same UltraPro pan.
Microwave on high power 3 minutes. Remove from microwave; place
pan in oven. Bake 10 minutes or until golden brown on top. Let stand 5 minutes
before serving.
Whisk together sugars, Simple Indulgence Cinnamon-Vanilla
Seasoning, and softened butter until combined, should look like wet sand.
Whisk in eggs, vanilla, and milk.
Stir in flour and baking powder.
Pour into Ultra Pro 2-Qt./2 L Square Pan and spread until even
with spatula.
Top with apple topping and bake for 40-50 minutes or until an
inserted knife comes out clean.
Topping
Stir together melted butter, oats, flour, and brown sugar in a
small bowl. Set aside.
Assemble Grate Master with slicing cone. Place a small bowl
underneath. Place apple quarters one at a time into the hopper and turn handle
to slice. Repeat until apple is sliced. Toss with oat mixture and sprinkle onto
the top of batter.
Preheat oven to 425° F/218° C. Season chicken with salt and pepper.
In a small bowl, combine butter, thyme, sage, rosemary, garlic, and salt.
Rub 2 tbsp. of butter mixture over chicken skin. Rub remaining butter under the skin and inside the chicken cavity.
Place chicken in UltraPro 6 qt roasting pan, breast side up. Microwave on high power 17 minutes. Remove from microwave, baste chicken with pan drippings; transfer pan to oven. Bake 17 minutes or until golden brown and internal temperature registers 160° F/70° C on an instant read thermometer.
Remove from oven. Let stand 10 minutes before serving.
Assemble Mandoline with circular knob set to 4 and triangular
knob set to “lock”.
Attach apple to food guider and slide down Mandoline to slice.
Repeat with remaining apples until all apples have been sliced.
Place sliced apples in medium bowl, toss with lemon juice,
seasoning blend, sugar and flour.
In small bowl, combine all topping ingredients and mix well.
Place sliced apples in UltraPro 2-Qt./2 L Square Pan, sprinkle
with topping evenly. Bake 20 minutes or until apples are cooked through and
crisp is golden brown.
Notes
Substitute
Cinnamon-Vanilla Seasoning Blend with equal amounts of your favorite cinnamon-sugar
blend.
Add onion to base of Chop ’N Prep™ Chef; replace cover and pull
cord 3–4 times to chop.
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.
Stir cranberries and nuts into warm preserve mixture.
Using knife, remove rind from top of Brie and place on UltraPro
Oven Plate. Spread cranberry nut mixture on Brie.
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.
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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