Summer 2022 Catalog Recipes

Catalog Recipes

SUMMER 2022

Berry Delicious Trifle

2

TOTAL TIME

20’

STANDING TIME

1'

INGREDIENTS FOR 8 SERVINGS

PREPARATION

• 2 lbs. strawberries, sliced and hulled

1. In 8-cup/2 L Ice Prism Bowl, add sliced

Serving size: 1 scoop

• 4 cups whipped cream

• 1 prepared angel food cake, cut in chunks

strawberries in a single layer. Add 1 cup whipped cream and spread to make an

even layer. Then use cake chunks to make a single layer on top of whipped cream.

2. Repeat process in same order until all

ingredients are used. Garnish with whipped cream and remaining strawberries.

3. Refrigerate until ready to serve.

Tip: Add jam, custard or additional berries to create more layers.

3

Easy Guacamole

4

TOTAL TIME

10’

STANDING TIME

1'

INGREDIENTS FOR 6 PEOPLE

PREPARATION

•

1 garlic clove, peeled

•

1 jalapeño pepper, seeded

1. Add garlic, cilantro, jalapeño and onion to base of SuperSonic™ Chopper Extra fitted with the blade attachment. Replace cover and pull cord until finely chopped.

Serving size: ¼ cup

• • • • •

5 sprigs cilantro ¼ onion

3 ripe avocados, halved and pitted Juice of 1 lime Salt to taste

2. Add avocado, lime juice and salt; then continue pulling cord until smooth and well combined.

3. Serve immediately or store in airtight container for 2–3 days. Serve as an appetizer with tortilla chips or as a condiment.

Tip: Replace jalapeño with a few drops of hot sauce for a different flavor profile.

5

Deviled Eggs

6

TOTAL TIME

25’

10'

INGREDIENTS FOR 6 PEOPLE

PREPARATION

• BASE

1. Halve eggs lengthwise and scoop out yolks into base of the SuperSonic™ Chopper Tall.

• 1 Large Portioning Scoop mayonnaise (¼ cup)

2. Add mayonnaise, mustard, salt, pepper and desired variant ingredients. Replace cover and pull cord until smooth.

•

3. Using the Small Portioning Scoop, scoop egg yolk mixture and release into the cavity of the egg white. Repeat until all eggs are filled.

Serving size: 2

•

6 hard-boiled eggs

•

2 tsp. Dijon mustard

Salt and pepper to taste

• SPICY CHORIZO

• 2 oz. chorizo, cooked and finely diced •

1 tsp. dried cilantro

•

1 ¼ tsp. chili powder

• •

4. Garnish with desired toppings and serve cold.

½ tsp. cumin

1 lime, juiced

• SMOKED SALMON

• 1 oz. smoked salmon, finely diced •

1 Medium Portioning Scoop sour cream (2 tbsp.)

•

2 tsp. red onion, finely diced

•

2 tsp. capers with brine

• 1 tsp. fresh dill • VARIANTS - TRADITIONAL • 1 tsp. hot sauce (optional) •

Smoked paprika, garnish

Tip: Set aside a few ingredients for garnish depending on the variant (smoked paprika, fresh dill or cooked chorizo) to finish your choice of deviled egg.

7

Mango Syrup and Piña Colada

Syrup for Shaved Ice

8

TOTAL TIME

STANDING TIME

15’

INGREDIENTS FOR 6 PEOPLE

1'

PREPARATION

Serving size: about ¼ cup

MANGO SYRUP: 1. Stir together fruit, water, sugar and salt in 2-cup/500 mL Micro Pitcher. Cover and microwave on high power 2½ minutes, pausing halfway to stir. Remove from microwave and let stand 5 minutes.

• 5 oz./140 g fresh or frozen mango • 1 cup water

• ½ cup sugar • 1/8 tsp. salt

2. Transfer mixture to base of SuperSonic™ Chopper Extra fitted with blade attachment.

Replace cover and pull cord until pureed.

3. Strain mixture into Squeeze It® Bottle and serve over shaved ice.

PIÑA COLADA SYRUP: • ½ cup shredded sweetened coconut • 1 cup heavy cream • ½ cup sugar • 1/8 tsp. salt

• 4 oz./140 g fresh pineapple chunks

1. Stir together coconut, cream, sugar and salt in 2-cup/500 mL Micro Pitcher.

Microwave on high power 45 seconds or until sugar has dissolved and mixture is warm.

2. Transfer mixture to base of SuperSonic™ Chopper Extra fitted with blade attachment.

Add pineapple, replace cover and pull cord until pureed.

3. Strain mixture into Squeeze It® Bottle and serve over shaved ice.

Tip: Use syrups in cocktails or even to moisten cakes!

9

One Pot Pasta

10

TOTAL TIME

45’

30’

INGREDIENTS FOR 4 PEOPLE

PREPARATION

• 1 lb. chicken, cut into 1” pieces (optional)

1. If using chicken, heat 1 tbsp. olive oil in the Tupperware® Daily Universal Cookware 4.2-Qt./4 L Stockpot on medium heat. Add chicken and sear until golden brown. Keep in stockpot and remove from heat.

Serving size: 1 cup

• 2 garlic cloves, chopped • 1 onion, chopped

• 3½ cups penne pasta

• 28-oz. can chopped tomatoes • 2 tbsp. olive oil • 1½ tsp. salt

• Pepper to taste

• 2 bell peppers, cut into ½” strips • 2 cups water

• 4 sprigs basil, thinly sliced (optional)

• Grated Parmesan cheese for serving

2. Add garlic, onion, pasta, chopped tomato, remaining olive oil, salt and pepper to chicken stockpot and stir. Return to heat and sauté for 2–3 minutes.

3. Add sliced bell peppers and water; do not stir.

Cover and bring to a rolling boil over medium high heat without stirring, approx. 6–8 minutes.

4. Reduce heat to low and cook for approx. 15 minutes, stirring at 5-minute intervals.

5. Let stand for 5 minutes, covered.

6. Serve with sliced basil and grated Parmesan cheese (optional).

Tip: If preparing in advance, reduce the cooking time at low heat in step 4 to 10 minutes. Before serving, reheat on medium heat for 5–10 minutes. The pasta will finish cooking during reheating.

11

Garlic Squash Bake

12

TOTAL TIME

40’

350°F / 180°C

INGREDIENTS FOR 4-6 PEOPLE

PREPARATION

•

2 zucchini, halved

1. Preheat oven to 350° F/180° C.

•

2 tomatoes

2. Slice zucchini and squash in the Mandoline on #4 thickness. Separately, use the Universal Series Serrated Knife to slice tomatoes.

Serving size: 1 cup

• • • • •

2 yellow squash, halved 1/3 cup olive oil

3–4 garlic cloves, minced salt and pepper to taste

½ cup shaved Parmesan cheese

3. Add olive oil, garlic, salt and pepper to base of UltraPro 2-Qt./2 L Casserole Pan and mix to combine. Layer veggies vertically in a pattern until all are used. Cover and bake for 15–20 minutes.

4. When cooking time ends, invert onto cover and add Parmesan cheese. Return to oven for an additional 5 minutes and serve.

Tip: Add sliced eggplant for an extra serving of veggies.

13

Yogurt Breakfast Muffins

14

TOTAL TIME

30’

INGREDIENTS FOR 12 PEOPLE Serving size: 1 muffin

• 2 cups all-purpose flour

350°F / 180°C

PREPARATION

• ½ tbsp. baking powder

1. Preheat oven to 350° F/180° C. Place 2 Silicone Muffin Forms on metal baking sheet and set aside.

• 1 cup almonds, chopped

2. In the Mix ‘N Stor® Pitcher, combine flour, baking powder, sugar, almonds and oats.

• 2 large eggs

3. Add eggs, melted butter and yogurt. Mix until a consistent batter forms.

• 2/3 cup plain Greek yogurt

4. Scoop mixture into Silicone Muffin Forms and bake for 20 minutes or until a toothpick inserted in center comes out clean.

• ¾ cup granulated sugar • ¾ cup quick oats

• ½ cup unsalted butter, melted

5. Let cool for 5 minutes, then gently unmold by peeling silicone back and pushing up from bottom of each muffin. Serve immediately.

Tip: Sprinkle a pinch of sugar and oats on top of each muffin before baking to get a caramelized and crunchy topping.

15

Chicken Tinga

16

TOTAL TIME

20’

30’

INGREDIENTS FOR 4 PEOPLE

PREPARATION

• 1 lb. chicken breast

1. Place chicken in base of Microwave Pressure Cooker and season with salt and oregano. Cut onion in half; slice one half thin and quarter the other. Place onion quarters in base with chicken, add garlic and chicken broth, cover and lock in place.

Serving size: 2 tostadas

• 1 tsp. oregano

• 1 white onion, divided • 3 garlic cloves

• 1 cup chicken broth

• 3 Roma tomatoes, quartered

• 2 chipotle peppers in adobo sauce • Salt to taste

• 8 corn tostadas

• Toppings of choice (queso fresco, cilantro, sour cream, etc.)

2. Microwave on high power for 15 minutes.

When cooking time ends, let pressure release naturally.

3. Add tomatoes, chipotle peppers, cooked onion quarters and cooked garlic to base of the SuperSonic™ Chopper Extra, replace cover and pull cord until pureed and well combined.

4. Shred chicken with 2 forks, return to pressure cooker along with sauce and add remaining thinly sliced onion. Add salt to taste. Mix everything together to combine with sauce including the shredded chicken with the leftover chicken broth, cover and lock in place.

5. Return to microwave and cook at high power for 5 minutes. Serve chicken on tostadas with toppings of choice like queso fresco, cilantro and sour cream.

Tip: Save any leftover broth for soups and stews.

17

Cookie Cake

18

TOTAL TIME

30’

12’

INGREDIENTS FOR 6-8 PEOPLE

PREPARATION

• ¼ cup unsalted butter, softened

1. Place Pro Ring in base of MicroPro® Grill and set aside.

• 2 tbsp. granulated sugar

2. In medium bowl, mix butter and sugars until creamy and well combined.

• 1 large egg

3. Add vanilla and egg, and mix until well combined.

Serving size: 1 slice

• 2 tbsp. dark brown sugar, packed • 1 tsp. vanilla extract • ¼ tsp. baking soda • ½ cup all-purpose flour

4. Add baking soda, salt and flour; then mix until well incorporated and a consistent dough forms.

• ½ cup chocolate candies

5. Fold in chocolate chips and press dough into Pro Ring.

• pinch salt

• ½ cup semi-sweet chocolate chips

6. Cover in casserole position and place in microwave. Cook at 50% power for 10–12 minutes or until top of cookie is set. Let rest for 2 minutes before unmolding.

7. Remove Pro Ring and place on serving dish.

Top with remaining chocolate candies and serve warm.

Tip: Out of eggs? Replace egg with ¼ cup nut butter or full fat yogurt.

19

Soy Ginger Sliders and Smashed Potatoes

20

SLIDERS TOTAL TIME

20’

SMASHED POTATOES

15’

SLIDERS INGREDIENTS FOR 4-6 PEOPLE

SLIDERS

Serving size: 1 slider

PREPARATION

• 1 lb. ground turkey

1. In medium bowl, place all ingredients and mix until just combined. Divide mixture in half, then divide each half into 3 patties.

• ½ cup plain breadcrumbs

• ⅓ cup green onions, chopped • 1 tbsp. ginger, minced

• 2 garlic cloves, minced • 2 tsp. soy sauce

2. Place patties in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole along edges, leaving the middle empty.

• Toppings of choice (lettuce, tomato, etc.)

3. Cover and cook on high power for 10–12 minutes or until internal cooking temp. reaches 165° F/74° C. Serve on buns with toppings of choice.

SMASHED POTATOES INGREDIENTS FOR 4 PEOPLE

SMASHED POTATOES

• 1 large egg

• 6 slider buns

Serving size: ½ cup

• 18 oz./510 g fingerling potatoes, rinsed

PREPARATION

• 2 tbsp. unsalted butter, melted

1. Mix all ingredients in the TupperWave® Stack Cooker 3-Qt./3 L Casserole.

• 1 tsp. salt

2. Cover and cook on high power for 8–10 minutes or until potatoes are fork tender.

• 1 tsp. thyme

• 3 tbsp. water

3. When cooking time ends, let cool 1–2 minutes. Then, gently smash each potato, leaving them chunky. Serve immediately.

21

Pineapple Infused Water

22

TOTAL TIME

5’

12 hours

INGREDIENTS FOR 4 PEOPLE

PREPARATION

• 1 cup pineapple chunks

1. Place pineapple, blueberries and mint in the Clearly Elegant® Pitcher.

• 3 sprigs mint, roughly chopped

2. Fill with water and place in fridge for 12 hours to allow water to infuse. Serve cold.

Serving size: 1 cup

• ½ cup blueberries • Filtered water

Tip: For a more intense flavor, gently muddle pineapple, blueberries and mint before adding water.

23

Vodka Gimlet

24

TOTAL TIME

5’

STANDING TIME

1'

INGREDIENTS FOR 2 PEOPLE

PREPARATION

• 4 oz. vodka

1. Add all ingredients to base of All-In-One Shaker. Cover and shake well to combine. Serve cold.

Serving size: 6 oz.

• 1 oz. lime juice

• 1 oz. simple syrup • 4–6 ice cubes

Tip: For a different flavor profile, substitute vodka for spiced rum, tequila or gin.

25

Midge’s Famous Brisket

26

TOTAL TIME

4 hours

INGREDIENTS FOR 8-10 PEOPLE Serving size: 1 cup

• 2 tbsp. vegetable oil, separated • 3 medium onions, sliced • 3 garlic cloves, minced • 5–6 lbs. brisket

• Salt and pepper to taste • 12 oz. chili sauce

• Two 15-oz. jellied cranberry sauce • 12 oz. amber beer

• 3 tbsp. apple cider vinegar

• 3 tbsp. brown sugar, packed

375°F / 190°C

8 hours

PREPARATION

1. Preheat oven to 375° F/190° C. 2. Heat Chef Series II 5-Qt./4.8 L Sauteuse to medium heat and add 1 tbsp. vegetable oil. Add onions and sauté until softened; then add garlic and cook until fragrant.

3. Remove garlic and onions from sauteuse, transfer to UltraPro 6-Qt./5.7 L Roasting Pan and set aside.

4. Season brisket with salt and pepper. Add remaining 1 tbsp. of vegetable oil to sauteuse and increase temperature to medium heat. Add brisket to sauteuse and brown on all sides.

5. Transfer browned brisket to roasting pan on top of garlic and onions. In medium bowl, add chili sauce, cranberry sauce, beer and apple cider vinegar. Mix well to combine; then add to roasting pan.

6. Sprinkle brown sugar over brisket, cover and bake for 3½ hours.

7. After brisket is fully cooked, remove from oven and let cool completely. Then, refrigerate for at least 8 hours. When ready to serve, shred the brisket and serve warm with sauce.

Tip: Spice level will vary depending on what brand of chili sauce is used. If no heat is preferred, use ketchup instead of chili sauce.

27

Black & White Cookies

28

TOTAL TIME

30’

375°F / 190°C

INGREDIENTS FOR 14 PEOPLE

PREPARATION

COOKIES

1. Preheat oven to 375° F/190° C. Place Silicone Baking Sheet with Rim on metal baking sheet and set aside.

Serving size: 1 cookie

•

1/3 cup unsalted butter, softened

• ½ cup granulated sugar • 1 large egg

• ½ tsp. almond extract • ½ tsp. lemon zest

• 2 tbsp. sour cream

• 3½ tbsp. buttermilk

• 1¼ cups self-rising flour

GLAZE

• 1½ cups confectioners’ sugar • 1 tbsp. corn syrup or honey •

2 tsp. vanilla extract

• 3 tbsp. water, divided

• 2 tbsp. cocoa powder

• 2 tbsp. melted chocolate

2. In medium bowl, mix butter and sugar until creamy. Add egg, almond extract and lemon zest, and mix to combine. In small bowl, mix sour cream and buttermilk, and set aside.

3. Add half the flour into butter mixture and mix to combine, then add sour cream mixture and mix. Finally, add remaining flour and mix until fully incorporated.

4. Use Medium Portioning Scoop to portion cookie dough on Silicone Baking Sheet with Rim. Bake for 12–14 minutes. Repeat process with remaining cookie dough.

5. Meanwhile, make white glaze by combining confectioners’ sugar, corn syrup, vanilla extract and 2 tbsp. water. Mix until smooth and well combined.

6. Once cookies have cooled, flip to decorate the flat underside of each cookie. Add glaze to half of each cookie, using the Silicone Spatula to make a sharp line in middle.

7. Make chocolate glaze by adding cocoa powder, melted chocolate and remaining 1 tbsp. water to remaining white glaze. Mix until smooth and well combined.

8. Finish cookies by adding chocolate glaze to other side of each cookie. Let glaze completely dry and serve.

Tip: Use edge of spatula to make a clean division for each color.

29

INDEX BERRY DELICIOUS TRIFLE

2-3

BLACK & WHITE COOKIES

28-29

COOKIE CAKE

18-19

CHICKEN TINGA DEVILED EGGS

16-17

6-7

EASY GUACAMOLE

GARLIC SQUASH BAKE

MANGO SYRUP FOR SHAVED ICE MIDGE'S FAMOUS BRISKET ONE POT PASTA

4-5

12-13

8-98-9 8-9

26-27 10-11

PINEAPPLE INFUSED WATER

22-23

SOY GINGER SLIDERS AND SMASHED POTATOES

20-21

PIÑA COLADA SYRUP FOR SHAVED ICE VODKA GIMLET

YOGURT BREAKFAST MUFFINS

© 2022 Tupperware. All Rights Reserved.

8-9

24-25 14-15