TUPPERWARE RECIPES
TROPICAL RAINBOW LOLLI TUPS
- Prep Time: 10 minutes
- Cook Time: 3 - 4 hours freeze
- Servings: 6
- Ingredients Sugar syrup
4 tbs caster sugar
3 tbs boiling water
Mango and Pineapple Layer
100g mango flesh
2 tbs pineapple juice
2 tbs sugar syrup
Watermelon Layer
100g seedless watermelon
1 tbs sugar syrup
Kiwi and Lime Layer
120-130g kiwi (1 medium kiwi)
1 tbs lime juice
3 tbs sugar syrup
- Directions
Place the sugar and water in Thatsa™ Bowl Junior. Stir contents with theTupperChef™ Medium Spatula until sugar dissolves. Set aside to cool.
Peel the mango using the Twistable Peeler. Roughly chop the mango. Place mango into the Quick Chef II with the triple blade attachment inserted, cover and process to a fine pulp.
Add the pineapple juice and sugar syrup and process again to combine. Pour the mango mixture into the TupperCare® Lolli Tups and freeze for 25 -35 minutes to set - meanwhile prepare the watermelon layer.
Roughly chop the watermelon. Place watermelon and sugar syrup into the Quick Chef II, with the triple blade attachment inserted, cover and process to a fine pulp.
Pour watermelon pulp into the Lolli Tups, over the set mango layer. Return Lolli Tups to the freezer for another 25 – 25 minutes to set – meanwhile prepare the kiwi and lime layer.
Peel the kiwi using the Twistable Peeler. Roughly chop the kiwi and place with lime juice and sugar syrup into the Quick Chef II with the triple blade attachment inserted. Cover and process to a fine pulp.
Pour lime pulp into the Lolli Tups, over the set watermelon layer; insert sticks, Seal and freeze for at least 2½ hours, until icy tups are frozen.
SUMMER CRUSH
- Prep Time: 5 minutes
- Cook Time:
- Servings: 2
- Ingredients 2 limes
120ml pineapple juice
60ml vodka ( OPTIONAL )
16 mint leaves
1 tbs caster sugar
1 cup ice
Garnish
1 sprig of mint
Lime Slices
- Directions
Slice one lime into quarters. Place lime into the Quick Chef II, with the paddle whisk attachment inserted.
Juice the other lime. Pour lime and pineapple juices, Vodka, mint leaves, sugar and ice into the Quick Chef II, cover and process until well combined.
Pour the cocktail into the Mahalo Tumblers and garnish with extra ice, mint leaves and lime slices if desired.
RASPBERRY AND VANILLA YOGHURT ICY POPS
- Prep Time: 5 Minutes
- Cook Time: Freeze:5-6 hours
- Servings: 6
- Ingredients ¾ cup icing sugar
¼ cup water
250g fresh raspberries
24 extra fresh raspberries
120ml vanilla yoghurt
- Directions
Place the icing sugar, water and 250g of raspberries into the Quick Chef II and process to a very fine puree.
Using the TupperChef™ Spatula push the puree through a fine sieve, into the Mix-N-Pour PLUS Pitcher. Discard the seeds.
Place four raspberries into the base of each TupperCare™ Ice Tup, cover with yoghurt and place into the freezer to set. This will take approximately 2 hours. When set, pour the raspberry puree over the yoghurt to finish. Insert sticks, seal and freeze for 3 - 4 hours or until frozen.
FRUITY COOL CUBES
- Prep Time: 10-12 minu
- Cook Time: 1½ - 2 hours
- Servings: 2 trays/28 cubes
- Ingredients Ingredients - Mixed Berries
2½ cups mixed berries (blueberries, raspberries, strawberries and blackberries, or a combination of any of those)
1¼ cups water
1 tbs icing sugar
Ingredients - Watermelon and Lime
½ cup lime juice (approx. 2 large limes)
750g watermelon (500g flesh)
Ingredients - Orange and Rockmelon
1 cup orange juice (approx. 3 large oranges)
500g rockmelon (300g flesh)
- Directions
Mixed Berries- Place 2 cups of mix berries, water and sugar in the Quick Chef II fitted with the triple blade attachment, cover and process to a liquid pulp.
- Pour into the Cool Cubes trays, add remaining ½ cup of whole mixed berries into each cube, Seal and freeze for 1½ -2 hours or until frozen. Add cubes to cocktails, punches, or use as a base for smoothies.
- Cut the watermelon into large chunks, discarding the rind.
- Place watermelon in the Quick Chef II fitted with the triple blade attachment, cover and process to a liquid pulp. Add lime juice and combine.
- Pour into the Cool Cubes trays, Seal and freeze for 1½ -2 hours or until frozen. Add cubes to cocktails, punches, or use as a base for smoothies.
- Cut the rockmelon into large chunks, discarding the rind.
- Place rockmelon in the Quick Chef II fitted with the triple blade attachment, cover and process to a liquid pulp. Add orange juice and combine.
- Pour into the Cool Cubes trays, Seal and freeze for 1½ -2 hours or until frozen. Add cubes to cocktails, punches, or use as a base for smoothies.
VANILLA SUGAR COOKIE ICE CREAM SANDWICHES
- Prep Time: 20 minutes
- Cook Time: 7-8 minutes*
- Servings: 12 ice cream sandwiches
- Ingredients 65g butter
65g (1/3 cup) caster sugar
1 egg yolk
1 tsp vanilla extract
125g (1 cup) plain flour
Coloured sanding sugar to decorate**
3/4 cups of strawberry ice cream
- Directions
1. Place butter and sugar in Thatsa™ Bowl Small and cream together for 2 minutes using electric beaters. Add egg yolk and vanilla extract and beat until combined.
2. Using the Bake 2 Basics Sift ’N Stor sift in the flour and continue beating until dough forms.
3. Knead the dough together into a disc and place into Thatsa™ Bowl Junior, Seal and refrigerate for 30-40 minutes.
4. Preheat the oven to 375°F. Place the TupperChef™ Baking Sheet on a metal tray. Set aside.
5. Roll out the dough, using the Kids’ Kitchen Rolling Pin on a lightly floured work surface to 5mm.
6. Using the Flower Cookie Cutter from the Kids’ Kitchen Baking Set, cut out 24 cookies, rerolling the scrapes of dough as required. Sprinkle half of the cookies with coloured sanding sugar to decorate.
7. Place the cookies on the Baking Sheet and bake for 7- 8 minutes until lightly golden. Cool completely on a wire cooling rack.
8. For each ice cream sandwich, place 1 small scoop (about 1 tablespoon/12g) of ice cream on a cookie that is undecorated, and top with a decorated cookie. Gently press, to “sandwich” together.
9. Serve and eat immediately or store in the SQUARE ROUND 1.3 Litre container and freeze for later.
* Rest for 30-40 minutes.
** Coloured sanding sugar can be purchased from speciality cake decorating stores, and in store like Let's Cook, and Match Box. If unavailable, use plain white sugar mixed in with food colouring.
DOUBLE CHOCOLATE SLICE WITH COCONUT
IMAGE NOT EXACT
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Servings: 15
- Ingredients 200g shortbread biscuits
200g butter
½ cup pecans
½ cup flaked coconut
½ cup dark chocolate chips
½ cup white chocolate chips
260g sweetened condensed milk
- Directions
Preheat the oven to 350 F. Place the TupperChef™ Slice Form on a metal baking sheet. Place biscuits in the Turbo Chef and process until they are finely crushed. You will need to do this in a couple of batches.
Place the butter in a TupperWave® 1 Litre Jug, cover, and microwave on high (800 watts) for 1½ – 2 minutes, until melted. Pour into the Form.
Sprinkle the biscuit crumbs into the Form then using TupperChef™ Medium Spatula evenly press the crumbs into the base of the Form.
Using the Turbo Chef roughly chop the pecans and sprinkle evenly over the biscuit base. Sprinkle the remaining ingredients over the pecans and finish by evenly pouring over the condensed milk.
Bake at 170˚C for 20-25 minutes. Allow to cool completely before removing the slice from the Form and cutting into squares.
Slice will keep for one week stored in the COLD CUT KEEPER.
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Lemon & Feta Dip
8oz Feta Cheese
1 tbsp. grated lemon zest
2 tbsp. lemon juice
1 clove garlic
6 tbsp. of olive oil, plus extra for serving
Fresh thyme
Mix feta, lemon zest, lemon juice, garlic, and olive oil in Quick Chef Pro with blade
attachment until smooth.
Spoon into your favourite serving bowl and drizzle with olive oil. Sprinkle with thyme
and ground pepper.
Serve with your favourite “dippers”!
Did you know???
Most of the nutrients and flavour in lemons, limes, and citrus is found
in the outer peels and not in the juices! Give your taste buds and your
body’s health a treat by incorporating the fresh citrus flavour of lemon
zest into all your favorite recipes!
8oz Feta Cheese
1 tbsp. grated lemon zest
2 tbsp. lemon juice
1 clove garlic
6 tbsp. of olive oil, plus extra for serving
Fresh thyme
Mix feta, lemon zest, lemon juice, garlic, and olive oil in Quick Chef Pro with blade
attachment until smooth.
Spoon into your favourite serving bowl and drizzle with olive oil. Sprinkle with thyme
and ground pepper.
Serve with your favourite “dippers”!
Did you know???
Most of the nutrients and flavour in lemons, limes, and citrus is found
in the outer peels and not in the juices! Give your taste buds and your
body’s health a treat by incorporating the fresh citrus flavour of lemon
zest into all your favorite recipes!
ULTRA PRO RECIPES
ultrapro-recipes.pdf | |
File Size: | 188 kb |
File Type: |
Chicken with vegetables ( for the Smart Steamer )
2- 3 chicken breasts cubed
3 Tbls soya sauce
1 Tbls ginger
1 tsp garlic minced
1 Lg crown of broccoli or bushel of asparagus
1 Tbls your favorite Epicure seasoning
1.Mix together soya sauce, ginger and garlic, pour over chicken and marinate for 20+ min
2.Wash broccoli or asparagus then sprinkle with seasoning of choice
(I love epicure... use anything you love)
3.Fill bottom tray with water to fill line
4.Put Chicken in middle section of your smart steamer
Put vegetables in the top tray of your smart steamer
Put cover on top
5. Microwave on high for 8-13 minutes depending on your microwave... start low and add a minute at a time... don't forget to let stand for 3-4 minutes once cooked...
7. Make sure to serve everyone at the party a pc of both chicken and veggie so they can have a taste of how awesome this product is.
3 Tbls soya sauce
1 Tbls ginger
1 tsp garlic minced
1 Lg crown of broccoli or bushel of asparagus
1 Tbls your favorite Epicure seasoning
1.Mix together soya sauce, ginger and garlic, pour over chicken and marinate for 20+ min
2.Wash broccoli or asparagus then sprinkle with seasoning of choice
(I love epicure... use anything you love)
3.Fill bottom tray with water to fill line
4.Put Chicken in middle section of your smart steamer
Put vegetables in the top tray of your smart steamer
Put cover on top
5. Microwave on high for 8-13 minutes depending on your microwave... start low and add a minute at a time... don't forget to let stand for 3-4 minutes once cooked...
7. Make sure to serve everyone at the party a pc of both chicken and veggie so they can have a taste of how awesome this product is.
Eatmore bars
Melt in your 3 L Stack Cooker on HIGH for 1 - 2 minutes MAX
These ingredients should be heated enough just to melt and blend together
1/2 c dark or milk chocolate chips
1 c brown sugar
1 c corn syrup
1 c peanut butter
Measure out remaining ingredients that you will add to the melted ingredients all at once
3/4 c chopped peanuts
1.5 c rice crispies
1/2 c sesame seeds
1/2 c sunflower seeds
Mix in dry ingredients all at once, mix to coat
press into 9x13 parchment paper lined cookie sheet or into Tupperware Cold Cut keeper
cool in fridge for about 1/2 an hour. Turn out onto cutting board and cut into desired sized
pieces or into 20 chocolate bars (wrap in plastic wrap for individual servings)
These ingredients should be heated enough just to melt and blend together
1/2 c dark or milk chocolate chips
1 c brown sugar
1 c corn syrup
1 c peanut butter
Measure out remaining ingredients that you will add to the melted ingredients all at once
3/4 c chopped peanuts
1.5 c rice crispies
1/2 c sesame seeds
1/2 c sunflower seeds
Mix in dry ingredients all at once, mix to coat
press into 9x13 parchment paper lined cookie sheet or into Tupperware Cold Cut keeper
cool in fridge for about 1/2 an hour. Turn out onto cutting board and cut into desired sized
pieces or into 20 chocolate bars (wrap in plastic wrap for individual servings)
Layered Beef Dip Demo
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Skinny Chocolate Cake
Serves 6-8
1 pkg. chocolate cake mix (18.25oz)
1 cup of water
1/3 cup fat-free salad dressing or mayonnaise
3 egg whites or 6 Tbsp. liquid egg whites
1. In a Mix-N-Stor Plus Pitcher combine all ingredients, blending well with Saucy
Silicone Spatula
2. Spray Heat ‘N Serve 6 ¼-cup Round Container with cooking spray. Pour batter into
prepared container and place in microwave. Microwave on High for 7-10 minutes,
(depending on microwave power) rotating container during baking; cake should pull
away from sides slightly and be a little sticky on top. Toothpick should test clean
when inserted into center of cake. If necessary, microwave an additional minute and
check; repeat until done.
3. Cool 4-5 minutes and invert onto serving plate. Serve plain or with a dusting of
powdered sugar or simple glaze.
Optional: Dress it up with a topping of sugar free cherry pie filling, and pipe stars around
edge with a Decorating Bag and reduced fat whipped topping.
Cake tested with a 1000-watt microwave.
Apple Crisp
- 8 Apples, Peeled and Cored
- ½ cup White or Brown Sugar
- 1 tablespoon Flour
- 1 teaspoon CS Cinnamon Vanilla Seasoning Mix
- ¼ teaspoon Salt
Topping:
- ¾ cup Rolled Oats (may substitute flour)
- 1 cup Brown Sugar
- ¼ cup Butter
Serve With
- Vanilla Ice Cream
Chop ¾ apples at a time in the Quick Chef and place in the bowl. Measure
sugar, flour & cinnamon vanilla seasoning mix into apples and stir well with
silicone spatula until well mixed. Pour into un-greased OvenWorks pan and
press down to even out.
In the Quick Chef, mix together topping ingredients and process until
smooth. Spread topping evenly over apple mixture & press down.
Cook in microwave oven uncovered for 14-16 minutes on high power or in
350-degree conventional oven for 30 minutes. Let sit for 10 minutes or until
cool and serve with Vanilla Ice Cream scooped with the Tupperware Ice
Cream Scoop.
- ½ cup White or Brown Sugar
- 1 tablespoon Flour
- 1 teaspoon CS Cinnamon Vanilla Seasoning Mix
- ¼ teaspoon Salt
Topping:
- ¾ cup Rolled Oats (may substitute flour)
- 1 cup Brown Sugar
- ¼ cup Butter
Serve With
- Vanilla Ice Cream
Chop ¾ apples at a time in the Quick Chef and place in the bowl. Measure
sugar, flour & cinnamon vanilla seasoning mix into apples and stir well with
silicone spatula until well mixed. Pour into un-greased OvenWorks pan and
press down to even out.
In the Quick Chef, mix together topping ingredients and process until
smooth. Spread topping evenly over apple mixture & press down.
Cook in microwave oven uncovered for 14-16 minutes on high power or in
350-degree conventional oven for 30 minutes. Let sit for 10 minutes or until
cool and serve with Vanilla Ice Cream scooped with the Tupperware Ice
Cream Scoop.
STRAWBERRY FREEZER JAM /CERTO FREEZER JAM
11/4 cups crushed strawberries. 2 cups strawberries crushed
4 cups sugar 4 cups sugar
2 tblsp lemon juice Mix together let sit for 10 minutes
½ bottle liquid pectin. 1 pkg. certo
¾ cup water
Mix strawberries & sugar in large bowl Cook in microwave on high 21/2 min.
Mix lemon juice and pectin a small bowl. Add cooked certo to berry mixture stir
Gradually add juice and pectin to straw and put into freezer mate container ¾ full.
berries and sugar. Let set overnight before freezing.
Continue to stir for 3 minutes.
Ladle quickly into freezer mates, cover
at once.
Let stand at room temperature until set.
(May take 24 hrs.) Then freeze. Yummy!
4 cups sugar 4 cups sugar
2 tblsp lemon juice Mix together let sit for 10 minutes
½ bottle liquid pectin. 1 pkg. certo
¾ cup water
Mix strawberries & sugar in large bowl Cook in microwave on high 21/2 min.
Mix lemon juice and pectin a small bowl. Add cooked certo to berry mixture stir
Gradually add juice and pectin to straw and put into freezer mate container ¾ full.
berries and sugar. Let set overnight before freezing.
Continue to stir for 3 minutes.
Ladle quickly into freezer mates, cover
at once.
Let stand at room temperature until set.
(May take 24 hrs.) Then freeze. Yummy!
CHOCOLATE-RASPBERRY MOUSSE IN MINUTES
Serves 12
1 cup heavy whipping cream
¾ cup chocolate-hazelnut spread(such as Nutella)
½ cup sour cream
1 tbsp. Chambord raspberry liqueur (may substitute any raspberry fl avoring)
1 cup fresh raspberries
Place heavy whipping cream in base of Whip ’N Prep™
Chef. Replace cover, turn handle
and whip cream until stiff peaks form. Remove and place in an 8¾-cup/ 2.1L Wonderlier®
Bowl (recommended). Refrigerate.
Rinse the base under warm water until clean. Add chocolate-hazelnut spread, sour cream
and Chambord or raspberry fl avoring to Whip ’N Prep™
Chef base. Cover, turn handle and
beat until smooth, a minute or two.
Gently fold whipped cream into chocolate mixture with the Saucy Silicone Spatula. Place
in individual serving containers or Snack Cups and chill in the refrigerator until serving.
Garnish with fresh raspberries.
CINNAMON CREAM CHEESE DIP
Serves: 14 (2 tbsp. per serving)
Prep Time: Less than 5 minutes
8 oz. whipped cream cheese, room temperature
¾ cup brown sugar
1 tsp. Simple Indulgence™
Cinnamon-Vanilla Seasoning Blend
Place all ingredients into the Whip ’N Prep™
Chef and whip until smooth and creamy.
Place dip into center of Serving Center®
Set and fi ll each of the six compartments with
fresh sliced apples, bananas, pears, baked cinnamon pita chips and chocolate graham
crackers.
Microwave Play Dough
Ingredients
2 cups flour
2 cups water
1 cup salt
4 tsp. Cream of tartar
4 Tbsp oil
Food Coloring or Unsweetened Kool-Aid Powder
Directions
Mix all ingredients in your Tupperwave 3L or Rock ‘N Serve Large Deep. Microwave on high 3-5 min, stirring every minute. Cook until mixture gets so thick it can’t be stirred. Let mixture cool. Divide and knead in food color (use gloves!). Store in Tupperware
2 cups flour
2 cups water
1 cup salt
4 tsp. Cream of tartar
4 Tbsp oil
Food Coloring or Unsweetened Kool-Aid Powder
Directions
Mix all ingredients in your Tupperwave 3L or Rock ‘N Serve Large Deep. Microwave on high 3-5 min, stirring every minute. Cook until mixture gets so thick it can’t be stirred. Let mixture cool. Divide and knead in food color (use gloves!). Store in Tupperware