Deep Dish Apple Pie
Easy Chocolate Fudge
7 large Granny Smith apples, cored and peeled 6 tbsp. butter, chilled, cut into pieces 5 tbsp. all-purpose flour 1½ tbsp. ground cinnamon 1 cup granulated sugar ½ tsp. coarse kosher salt
2 cups chocolate chips 1 (14-oz.) can sweetened condensed milk 1 tsp. vanilla extract 1 cup chopped walnuts (optional)
2 cups all-purpose flour ¾ cup brown sugar ⅓ cup granulated sugar ¼ teaspoon coarse kosher salt ½ teaspoon cinnamon 2 sticks butter, chilled, cut into pieces
TUPPERWARE
TUPPERWARE
1. Preheat oven to 350° F/175° C. Cut apples into ½″ pieces. 2. In the UltraPro 2-Qt. Casserole Pan mix together apples, butter, flour, cinnamon, sugar, and salt until well combined. Microwave on high power 8 minutes. 3. Meanwhile, make the topping. In a medium bowl, stir together flour, brown sugar, granulated sugar, salt, and cinnamon. Cut in butter pieces with a pastry blender, or rub butter and flour mixture between fingers until coarse crumbs form; set aside. 4. Remove pan from microwave. Sprinkle topping evenly over top of apples. Place pan in oven. Bake 12 minutes, or until topping is golden brown and filling is bubbly. Remove from oven; let stand 10 minutes before serving. 5. Serve warm, or at room temperature. Refrigerate, covered, up to three days.
1. Combine chocolate chips and sweetened condensed milk in TupperWave Stack Cooker 1¾-Qt. Casserole and microwave on high power 2½–3½ minutes, stopping to stir halfway through. 2. Stir in vanilla. 3. Line UltraPro 2-Qt. Square Pan with parchment paper. Pour mixture into pan and refrigerate until set, 1 –2 hours. 4. Remove from pan before cutting. 5. Store in a sealed Tupperware container.
Easy Weeknight Baked Ziti
TUPPERWARE
1 cup diced fresh zucchini 1 small onion, diced 5 garlic cloves, peeled, minced 2 tbsp. extra virgin olive oil 1 tsp. coarse kosher salt 1 lb. ziti macaroni 2 cups favorite tomato sauce 1 lb. fresh mozzarella, cut into 1-inch pieces 1 bunch fresh basil, torn
1. Preheat oven to 425° F/218° C 2. On the UltraPro Lasagna Pan Cover, toss together zucchini, onion, garlic, olive oil and salt. Place pan in oven, bake 8 minutes. 3. Meanwhile using the Microwave Pasta Maker, cook ziti according to package directions. 4. Remove pan from oven, transfer vegetables and juices to the UltraPro Lasagna Pan. Stir in ziti, tomato sauce and mozzarella. Place pan in oven, bake 8 minutes or until cheese is melted and top is lightly browned. 5. Remove pan from oven, top with basil before serving.
Eggplant Lasagna
TUPPERWARE
3 eggplants, sliced lengthwise ¼’ thick 4 tsp olive oil , divided 3 pinches of salt ½ carrot ½ celery stalk , cut into large chunks 1 shallot, cut into large chunks 1 clove of garlic 1 (18 oz.) can diced tomatoes 1 tsp. sugar Pinch of fresh cracked black pepper 10 basil leaves, chiffonade (roll up and slice thinly) 1 ( 4 oz.) ball of mozzarella 2 oz. grated parmesan cheese
1. Preheat oven to 375° F/190° C 2. Brush 1 tsp. olive oil on the UltraPro Lasagna Pan Cover and Base, line a single layer of eggplant in both Cover & Base (see picture above), sprinkle with salt. Place pan in oven, bake 20 minutes. 3. In the base of the Power Chef System with the blade attachment, add carrot, celery, shallot and garlic, place cover on and pull cord until diced. 4. Pour diced vegetable into the 1 quart Micro Pitcher, add remaining olive oil, microwave at 50% for 3 minutes, open Micro Pitcher, add sugar, tomatoes, pinch of salt & pepper and two chiffonade basil leaves, recover, microwave at 50% for 8 minutes. 5. Pour small amount of tomato sauce in the UltraPro Lasagna Pan, add a layer off eggplant (see above picture), topped with two chiffonade basil leaves. Repeat layers. 6. Add layer of mozzarella, top with parmesan cheese. 7. Place UltraPro Lasagna Cover on and bake for 20 minutes.