Tupperware Clearly Elegant Recipes

Clearly Elegant Recipes

Clearly Elegant features Made from Crystalline Acrylic Tritan - new collection with the elegance of glass and durability of Tupperware. Artful design and sophistication showcase beautiful culinary creations from fridge to table.

Stylish enough for a dinner party, practical enough to take anywhere. The space-saving design creates cabinet room with clearly compact stacking. Bowls nest for simple, organized storage and include liquid-tight seals to prevent leaks and keep food fresh.

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Elegant yet practical: These elegant, durable bowls offer the beauty of glass without the worry of breakage.

Compact storage: The bowls nest together so if you have storage space in your kitchen for the largest bowl, you have room to store the entire collection!

Identify contents at a glance: With its transparent material, you can easily see what’s inside, whether in the pantry or the fridge.

Keeps your fridge or pantry organized with its stacking capacity.

Many sizes to choose from so you will always have the right size for the job.

Take with you on the go to a party or a picnic without worrying, thanks to its leakproof seal.

Do not use sharp or metal utensils Hand wash Not dishwasher safe Not freezer safe Not safe for use in the microwave

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Clearly Elegant Capacities, Care & Use Capacities

Care and Use

Mini Bowl: 1¼ cup Extra Small Bowl: 2½ cup Small Bowl: 4½ cup Medium Bowl: 5½ cup Large Bowl: 10 cup Extra Large Bowl: 16¾ cup Jumbo Bowl: 6⅓ qt.

Serving Dish: 8¼ cup Small Slim Bowl:¾ cup Medium Slim Bowl: 1½ cup Large Slim Bowl: 3 cup Square Bowl: 2½ cup Tumbler: 14 oz.

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Clean and dry before first use.

Product is dishwasher safe. However, to protect the finish, it's recommended to hand-wash with mild detergent and a soft cloth. Do not use a scouring sponge. Use only nonabrasive, non-chloride cleansers with a Tupperware Microfiber Towel.

Seals are dishwasher safe.

It is not recommended to seal the bowls when nesting as the air needs to flow in order to avoid preserving any odors in the containers.

Suitable and safe for serving cold and hot preparations. Hot foods should not be served in the Clearly Elegant Collection if tempera­ture exceeds 194"F/90"C. To avoid scratching, serve food using only plastic or wooden utensils that do not contain sharp edges.

To avoid scratching, it is not recommended to store sugar-coated sweets or biscuits or coarse salt-coated snacks.

Avoid storing and serving citrus foods or beverages in this collection. Over time, the acidity of the foods will cloud the finish.

This collection is not intended for freezer, microwave, or oven use.

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Clearly Elegant Recipes 5.

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7 Layer Salad Apple Pomegranate Harvest Salad Asparagus Salad with Balsamic Vinaigrette Buttermilk Ranch Dip Cheesecake Strawberry Trifle Mexican Layer Dip Mexican Shrimp Cobb Salad Oreo Dirt Cake Tortellini Pesto Chicken Salad Triple Berry Trifle White Chocolate Berry Trifle

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7 Layer Salad

Ingredients 1 head iceberg lettuce, cored and chopped 1 tsp. salt ½ medium red onion, sliced thin 6 hard boiled eggs peeled 2 cups frozen peas 1 red bell pepper, seeded and chopped 1 cucumber, halved, seeded, and chopped

10 slices bacon, cooked until crisp & chopped 1½ cups cheddar cheese shredded Dressing 1½ cups mayonnaise 3 Tbsp. cider vinegar 1 Tbsp. hot sauce (Franks) 1 Tbsp. sugar ½ tsp. pepper

Directions 1. Wash the chopped lettuce and thoroughly dry. Running through a salad spinner and then laying on a dish towel to soak up excess water is recommended. Meanwhile, soak red onion in a small bowl of cold water for 5 minutes to mellow flavor. Drain and pat dry.

2. Layer half the lettuce on the bottom of the Clearly Elegant 10 Cup Bowl. Sprinkle with ½ tsp. of salt. Layer red onion on top.

3. Slice 3 eggs and place, standing up, around the edge of the bowl, sitting on top of the onion. Chop the remaining eggs and sprinkle on top of onion. Alternatively, chop all the eggs and layer on top.

4. Layer frozen peas, bell pepper, and cucumber on top. Add remaining lettuce to bowl and sprinkle with remaining ½ teaspoon of salt.

5. Add all the dressing ingredients in the Quick Shake Container, cover, shake until well combined. Pour over lettuce. Sprinkle cheese and bacon on top. Cover with plastic wrap and refrigerate for at least 6 hours. (see note) It isn't necessary to toss the salad before serving. The dressing will be scooped up with the other 5 ingredients.

Apple Pomegranate Harvest Salad

Ingredients Mixed greens 1 cup pomegranate seeds 1 honey crisp apple sliced thin ¼ cup chopped pecans or walnuts 2-3 Tbsp. feta cheese

Dressing ⅓ cup olive oil ¼ cup balsamic vinegar 3 Tbsp. honey ½ tsp. black pepper pinch of garlic powder

Directions 1. Add greens to a 10 Cup Clearly Elegant Bowl and sprinkle salad toppings over greens.

2. In the Quick Shake Container add all of dressing ingredients and shake to combine. Taste and adjust as needed.

3. Drizzle dressing over salad and serve.

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Asparagus Salad

with Balsamic V inaigrette

Ingredients Vinaigrette 6 Tbsp. balsamic vinegar ¼ cup olive oil 2 tsp. Dijon mustard 2 tsp. honey 1 clove garlic , minced Salt and freshly ground black pepper

Salad 2 lbs. fresh asparagus, tough ends trimmed, diced into 2-inch pieces 10 oz. grape tomatoes, halved ⅔ cup chopped walnuts, toasted 1 cup feta cheese, crumbled Salt and ground black pepper

Directions 1. Boil asparagus in a large pot of water until tender crisp, about 4 - 5 minutes.

2. Add vinegar to a small Chef Series Saucepan, bring to a boil over medium heat and allow to boil until reduced by half, for 3 minutes.

3. Add vinegar, olive oil, Dijon mustard, honey, garlic, salt and pepper to taste into the Quick Shake Container, cover and shake to blend.

Set aside.

4. Fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well.

5. Add Asparagus, tomatoes and walnuts to a 10 Cup Clearly Elegant Bowl.

6. Drizzle vinaigrette over top and toss lightly.

7. Sprinkle over ⅔ of the feta over the salad; stir.

8. Sprinkle remaining feta cheese over salad when serving.

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Buttermil k Ranch Dip

Ingredients ½ cup sour cream ½ cup buttermilk ¼ cup Dukes mayonnaise 2 garlic cloves, minced (see note) 1 tsp. salt ¼ tsp. pepper 1½ tsp. dried dill ¼ cup finely chopped fresh chives 2 tsp. fresh lemon juice Few dashes Tabasco sauce Directions 1. Combine all of the ingredients in a medium bowl and whisk well.

Taste and adjust seasoning if necessary. Chill until ready to serve.

2. Serve in the 2½ cup Clearly Elegant Bowl.

Note: The dressing will keep well in the refrigerator for 3-4 days

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C heesecake Strawberry Trifle

Ingredients 1 (8 oz.) pkg. cream cheese, softened 1 cup sour cream ½ cup cold whole milk 1 (3.4 ounces) pkg. instant vanilla pudding mix 1 (12 oz.) container whipped topping, thawed 1½ cups crushed butter-flavored crackers (about 38 crackers)

¼ cup butter, melted 2 (21 oz.) cans strawberry pie filling

Directions 1. In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.

2. In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.

3. In a small bowl, combine crackers and butter.

4. In the Clearly Elegant 10 Cup Bowl, layer half of the cream cheese mixture, half of the crumbs and half of the pie filling. Repeat layers.

Refrigerate until serving.

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Mexican Layer Dip

Ingredients 1 ¼ lbs. ground beef Pinch of salt and pepper 1 (1 oz.) packet taco seasoning mix 1 cup water 1 0 cups torn lettuce 1 ½ cups sliced black olives 1 pint grape or cherry tomatoes, halved 2 cups bell peppers, diced

1 (15 oz.) can black beans, rinsed and drained 2 cups shredded sharp cheddar cheese 2 cups tortilla chips 1 cup sour cream

Directions 1. Season ground beef with salt and pepper. Cook in Chef Series Frypan over medium high heat until well browned. Stir in taco seasoning and water. Bring to a boil, then reduce heat to mediumlow. Simmer until most of the liquid evaporates.

2. In the Clearly Elegant 10 Cup Bowl, add two thirds of the torn lettuce to create your base layer. Follow with sliced black olives and two thirds of the halved tomatoes. Top with remaining lettuce.

3. Next, layer on the chopped peppers, followed by the black beans and shredded cheese.

4. Arrange tortilla chips around the top edge of the bowl. Break remaining chips into small pieces and sprinkle over the salad.

5. Top with hot taco meat. Garnish with sour cream, plus additional cheese and tomatoes as desired.

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Ingredients

Mexican Shrimp Cobb Salad

Shrimp: 16 oz cooked large shrimp, peeled and deveined chipotle chili powder, to taste 1 Tbsp. lime juice salt to taste

2 Tbsp. red onion, divided 2 Tbsp cilantro, chopped juice of ½ lime 1 seedless cucumber, diced 2 cups diced tomatoes 1 ripe avocado, diced 1 cup Mexican blend shredded cheese

For the Salad 6 cups romaine lettuce, shredded 1 (15 oz.) can black beans, rinsed and Dressing Options Creamy Avocado Ranch drained Creamy Cilantro Tomatillo Dressing 1 cup grilled corn kernels Lime Vinaigrette

Directions 1. Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.

2. Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.

3. In the 10 Cup Clearly Elegant Bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

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Oreo Dirt Cake

Ingredients 3½ cups milk 2 (3.4 oz) pkg. Jello instant French vanilla pudding 1 (14.3 oz.) pkg. Oreo cookies divided ½ cup butter, softened 8 oz. cream cheese room temperature 1 cup powdered sugar 1 (8 oz.) tub whipped topping, thawed Gummy worms

Directions 1. Roughly chop 8 Oreos; set aside. Put the remaining Oreos into the SuperSonic Chopper Extra with blade attachment, cover and pull cord until the mixture resembles coarse crumbs; Set aside.

2. In a bowl, whisk together milk and pudding. Refrigerate.

3. In another bowl, cream together butter and cream cheese. Beat until well combined. Add powdered sugar and beat until smooth.

4. Add pudding mixture and beat on low speed to combined.

5. Fold in cool whip.

6. In the Clearly Elegant 10 Cup Bowl, Layer 2 cups of pudding mixture into the bottom of a trifle dish and spread it until level. Sprinkle ½ cup cookie crumbs and ¼ cup chopped cookies evenly over the pudding.

7. Repeat using 2 cups of pudding, ½ cup cookie crumbs and ¼ cup chopped cookies for each layer.

8. Add gummy worms to each layer as desired, or only add some to the top. Refrigerate overnight before serving.

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Tortellini Pesto Chicken Salad

Ingredients 1 (9 oz) pkg. refrigerated cheese-filled tortellini 1 cup frozen sweet peas 4 cups torn romaine lettuce 1 cups julienne (matchstick-cut) carrots 2 cups grilled chicken, chopped or strips 1 red bell pepper, cut into strips ½ cup reduced-fat mayonnaise or salad dressing ½ cup basil pesto ¼ cup buttermilk 2 Tbsp. chopped fresh parsley or basil leaves Directions 1. Cook tortellini as directed on package, adding peas during last 4 minutes of cook time. Drain; rinse immediately with cold water. Pat with paper towels to remove moisture.

2. In the 10 Cup Clearly Elegant Bowl, layer the lettuce, the carrots, chicken, peas, the tortellini, and bell pepper.

3. In small bowl, mix mayonnaise, pesto and buttermilk. Spread over peppers; sprinkle with parsley.

4. Cover and refrigerate at least 2 hours until chilled or overnight. Stir just before serving.

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Triple Berry Trifle

Ingredients 2 cups fresh blueberries 2 cups fresh strawberries, diced 2 cups raspberries, cut in half 4 cups berry sorbet 4 cups pound cake, diced 4 cups whipped cream 1 cup toasted hazelnuts, chopped Additional whipped cream, berries and nuts for garnish

Directions 1. In a large bowl, mix berries; set aside.

2. In the Clearly Elegant 10 Cup Bowl, layer ingredients in the following order: 2 cups sorbet, 2 cups cake, 2 cups whipped cream, half of the hazelnuts, half of the berries. Repeat layers.

3. Garnish with additional whipped cream, berries and hazelnuts, if desired.

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W hite C hocolate Berry Trifle

Ingredients 2 cups heavy whipping cream 2 (12 oz.) pound cakes 1¼ cup cold milk 2 (3.3 oz.) white chocolate instant pudding mixes 1 (14 oz.) can of sweetened condensed milk (refrigerated) 1 lb. strawberries 12 oz. raspberries 1½ cups blueberries

Directions 1. Rinse strawberries, blueberries, & raspberries thoroughly and strain.

Hull and slice the strawberries.

2. In a medium bowl, whip the heavy whipping cream until firm peaks form. Cover and refrigerate until ready to use.

3. In a large bowl, whisk cold milk with instant pudding mixes until blended, add the cold can of sweetened condensed milk; Next, fold in the whipped cream until incorporated.

4. Cut the cake into small cubes & divide into 3 equal portions.

5. It the Clearly Elegant 10 Cup Bowl, add ⅓ of the cubed pound cake, press down, add ⅓ of the cream mixture, spread it around with the back of a spoon, add ⅓ of the fruit in an even layer. Repeat layers two more times.

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