Jalapeno Popper Grilled Cheese
Jumbo Cinnamon Rolls
3 jalapenos, cut in half lengthwise 1 tbsp. olive oil Salt and freshly cracked black pepper ½ cup mascarpone cheese ½ cup shredded aged Cheddar 4 slices country white bread 1 tbsp. salted butter, room temperature TUPPERWARE
1 roll (3.5 oz.) Pillsbury Grands Cinnamon Rolls with Icing
TUPPERWARE
1. Toss the jalapenos with 1 tbsp. olive oil, some salt and pepper and lay skin-side up in the base of the MicroPro Grill. Place cover in GRILL position and microwave on high for 3-5 minutes. 2. Remove from GRILL an place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside. 3. Butter all 4 slices of bread on one side, place two slices buttered side down in the MicroPro Grill. 4. Spread mascarpone cheese on the unbuttered side of 2 slices of bread, top with roasted jalapenos then a layer of shredded cheddar cheese. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. 5. Microwave on high power 3 minutes, in the GRILL position, flip over and microwave an additional 2 minutes or until cheese is bubbly and heated through.
1. Place 2 or 3 cinnamon rolls in the base of the MicroPro Grill. Place cover on CASSEROLE position and microwave on high for 6-7 minutes. Let rolls cool for a few minutes, then apply icing provided. Repeat with remaining rolls.
Korean BBQ Beef
TUPPERWARE
½ cup low-sodium soy sauce 2 tbsp. water 1½ tbsp. raw or turbinado sugar 1 tbsp. minced garlic 1 tsp. Asian sesame oil 1 tsp. grated peeled fresh ginger ½ tsp. freshly ground black pepper ⅓ cup chopped scallions 1 lb. ribeye steak, thinly sliced Toasted white and black sesame seeds, for garnish (optional)
1. Place meat in Season Serve Container. Toss with ¾ of marinade, reserve ¼ of marinade for dipping sauce. Cover; chill for 3-8 hours. 2. Remove meat from marinade, pat dry. 3. Microwave on high power 8 minutes, then stir the meat and microwave on high power an additional 2-3 minutes.
Korean BBQ Chicken
TUPPERWARE
Marinade 3 tbsp. Korean red chili pepper flakes 1 tbsp. sugar 3 tbsp. soy sauce 2 tbsp. rice wine 2 tbsp. Korean red chili pepper paste 2 tbsp. honey 3 tbsp. pineapple juice 1 tbsp. sesame oil ¼ cup onion, grated 2 tbsp. minced garlic 1 tbsp. grated ginger ½ tsp. salt & pepper, to taste
1 lb. boneless chicken thighs Garnish 2 tbsp. chopped scallions 1 tsp. sesame seeds
1. Place meat in Season Serve Container. 2. Mix all marinade ingredients in the Quick Shake container. 3. Pour over chicken and toss with ¾ of marinade, reserve ¼ of marinade for dipping sauce. Cover; chill for 3 -8 hours. 4. Remove meat from marinade, pat dry. 5. Place chicken in the base of the MicroPro Grill. Place cover in the GRILL position. 6. Microwave on high power 10-12 minutes, flip chicken and microwave on high power an additional 2-3 minutes or until no longer pink.