Microwave Micro Pitcher
Recipes
A fast, mess-free solution for melting butter, chocolate and even making sauces in the microwave! Our two-piece set of microwaveable measuring cups is a fast, mess-free solution for reheating gravies and sauces quickly and neatly in the microwave. The measuring cup and pitcher is a quicker and more functional alternative to individual measuring cups. The microwaveable measuring cups set can be used separately, or invert the small 1 Cup pitcher over the large 2 Cup pitcher and you've got a self-venting cover that allows steam to escape while preventing messy microwave splatters. Also available seasonally is the 1 Qt. Micro Pitcher. • • • • • • • • •
BPA Free Dishwasher Safe Freezer safe (up to -25°C) Safe for Microwave Do Not Use in Oven/Stovetop Not safe for use with grill/broil function Do not use sharp or metal utensils Keep out of the reach of children Limited Lifetime Warranty
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Microwave Micro Pitcher Recipes 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27.
Brown Sugar Syrup Caramel Syrup Chocolate Magic Shell Cinnamon Sugar Syrup Chocolate Covered Potato Chips Chocolate Covered Strawberries Coconut Syrup Cranberry & Pecan Cheese Log Creamy Alfredo Sauce Creamy Curry Sauce Creamy Dijon Tarragon Sauce Creamy Tomato Horseradish Sauce Dulce de Leche Syrup Garlic Herb Butter Sauce Garlic Cheddar Sauce Garlic Jalapeño Butter Mango Verde Sauce Maple Ginger Sauce Marshmallow Creamer Orange Parsley Butter Raspberry Syrup Roasted Red Pepper Feta Sauce Queso Blanco Sauce Salsa Verde
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Salted Caramel Chocolate Sauce Strawberry Syrup Sweet & Sour Sauce Turtle Popcorn Vanilla Maple Syrup
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Ingredients
Brown Sugar Syrup
¾ cup water ¾ cup brown sugar
Directions 1. In the 2 Cup Micro Pitcher, mix together water and brown sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. Let stand 30 minutes. 2. Refrigerate remaining syrup, covered, up to seven days. Add 2 tsp. to your favorite 8 oz. cup of coffee, cocoa or tea.
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Ingredients
Caramel Syrup
¾ cup sugar ½ cup water ¼ caramel sauce
Directions 1. In the 2 Cup Micro Pitcher, mix together water and sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. Let stand 30 minutes 2. Add caramel sauce, stir. 3. Refrigerate remaining syrup, covered, up to seven days.
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Ingredients
C hocolate Magic Shell
1 cup chocolate chips 2 Tbsp. virgin coconut oil
Directions 1. In the 2 Cup Micro Pitcher, add chocolate chips and coconut oil. Microwave on high power 45 seconds. 2. Remove from microwave, let stand 3 minutes. Stir, then microwave on high power an additional 25 seconds. Stir until smooth. Serve over ice cream or sorbet.
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Ingredients
C hocolate C overed Potato Chips
1¼ cup water 1 cup chocolate chips 3 cups ridged potato chips
Directions 1. Microwave water in a 2 Cup Micro Pitcher on high for 2 minutes. 2. Pour chocolate chips into 1 Cup Micro Pitcher. 3. Place 1 cup Micro Pitcher into 2 Cup Micro Pitcher so the 1 Cup Micro Pitcher is submerged in water. 4. Let sit for 30–60 seconds and then stir. Repeat until chocolate is smooth. 5. Dip chips into melted chocolate until partially coated. Lay out on Silicone Baking Sheet with Rim. Repeat until chocolate has been used. Chill until chocolate is set, 10–15 minutes in the freezer.
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Ingredients
C hocolate C overed Strawberries
1¼ cup water 1 cup chocolate chips 1 pint strawberries
Directions 1. Microwave water in a 2 Cup Micro Pitcher on high for 2 minutes. 2. Pour chocolate chips into 1 Cup Micro Pitcher. 3. Place 1 cup Micro Pitcher into 2 Cup Micro Pitcher so the 1 Cup Micro Pitcher is submerged in water. 4. Let sit for 30–60 seconds and then stir. Repeat until chocolate is smooth. 5. Dip strawberries into melted chocolate until partially coated. Lay out on Silicone Baking Sheet with Rim. Repeat until chocolate has been used. Chill until chocolate is set, 10–15 minutes in the freezer.
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Ingredients
C innamon Sugar Syrup
¾ cup water ¾ cup brown sugar 3 cinnamon sticks
Directions 1. In the 2 Cup Micro Pitcher, mix together water and sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 2. Add cinnamon sticks after microwaving. Let stand 30 minutes. 3. Refrigerate remaining syrup, covered, up to seven days.
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Ingredients
C oconut Syrup
¾ cup water ¾ cup sugar ¼ cup cream of coconut* 2 tsp. coconut extract
Directions 1. In the 2 Cup Micro Pitcher, mix together water, sugar and cream of coconut, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 2. Add coconut extract, stir. Let stand 30 minutes. 3. Refrigerate remaining syrup, covered, up to seven days.
* found near cocktail supplies
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Ingredients
Cranberry & Pecan Cheese Log
1 cup fresh cranberries ¼ cup granulated sugar 2 Tbsp. water 10.5-oz. log goat cheese ¼ cup pecans, chopped Baguette or crackers for serving
Directions 1. Combine cranberries, sugar and water into 2 Cup Micro Pitcher. Invert 1 Cup Micro Pitcher over top to cover ingredients. 2. Microwave on high 1:30–2 minutes. 3. Stir to combine ingredients. Mixture will thicken as it cools. 4. Pour cooled mixture over log of cheese and top with chopped pecans. Serve with toasted baguette or crackers.
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Ingredients
Creamy Alfredo sauce
4 Tbsp. unsalted butter 4 oz. cream cheese, softened 1 tsp. garlic powder 1 cup heavy cream ⅔ cup parmesan cheese ¼ tsp. black pepper
Directions 1. Place butter and cream cheese in 2 Cup Micro Pitcher and microwave on high power 90 seconds, stopping halfway to stir. Transfer mixture to Mix-N-Stor and add remaining ingredients. 2. Mix until well combined and smooth. Store in refrigerator until ready to use. Heat up in micro-pitcher when ready to use.
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Ingredients
Creamy Curry sauce
¾ cup full fat sour cream 1 Tbsp. extra virgin olive oil 1½ tsp. fresh lemon juice ¼ tsp. ground cumin ¼ tsp. ground turmeric ¼ tsp. ground cinnamon ½ tsp. kosher salt
Directions 1. In the 2 Cup Micro Pitcher, stir together sour cream, olive oil, lemon juice, cumin, turmeric, cinnamon and salt. Microwave on high power 45 seconds. 2. Remove from microwave and stir; microwave on high power an additional 45 seconds.
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Ingredients
Creamy Dijon Tarragon sauce
¼ cup chicken stock ½ cup heavy cream 3 Tbsp. Dijon mustard 1 tsp. dried tarragon or 1 Tbsp. fresh ½ tsp. kosher salt
Directions 1. In the 2 Cup Micro Pitcher, stir together chicken stock, cream, mustard, tarragon and salt. Microwave on high power 45 seconds. 2. Remove from microwave and stir; microwave on high power an additional 45 seconds.
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Ingredients
Creamy Tomato Horseradish sauce
¾ cup heavy cream 3 Tbsp. prepared horseradish 3 Tbsp. tomato paste 2 tsp. Worcestershire sauce ½ tsp. kosher salt ¼ tsp. cracked black pepper 1 Tbsp. chopped parsley
Directions 1. 1. In the 2 Cup Micro Pitcher, stir together chicken stock, cream, mustard, tarragon and salt. Microwave on high power 45 seconds. 2. Remove from microwave and stir; microwave on high power an additional 45 seconds.
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Ingredients
Dulce de Leche syrup
¾ cup water ¾ cup brown sugar ½ cup heavy cream
Directions 1. In the 2 Cup Micro Pitcher, mix together water and sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 2. Add heavy cream, stir. Let stand 30 minutes 3. Refrigerate remaining syrup, covered, up to seven days.
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Ingredients
Garlic Her b Butter Sauce
4 Tbsp. salted butter 4 garlic cloves, peeled and minced ¼ tsp. kosher salt ⅛ tsp. cracked black pepper 1 Tbsp. minced fresh basil 1 Tbsp. minced fresh parsley ½ Tbsp. fresh thyme leaves
Directions 1. In the 2 Cup Micro Pitcher, add butter, garlic, salt and pepper. Microwave on high power 45 seconds or until butter is melted. 2. Remove from microwave, add herbs; stir.
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Ingredients
Garlic Jalapeno Butter Sauce
6 Tbsp. salted butter 1 garlic cloves, peeled and minced ¼ tsp. kosher salt ⅛ tsp. cracked black pepper 1 Tbsp. minced fresh parsley or cilantro ½ jalapeno, deseeded, and minced
Directions 1. In the 2 Cup Micro Pitcher, add all ingredients. Microwave on high power 45 seconds or until butter is melted. 2. Remove from microwave, add herbs; stir.
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Ingredients
Garlic Cheddar Sauce
1 cup shredded sharp cheddar cheese 2 Tbsp. cornstarch, divided 2 Tbsp. salted butter 3 garlic cloves, peeled and minced ½ cup heavy cream ⅛ tsp. kosher salt ⅛ tsp. cracked black pepper ⅛ tsp. fresh lemon juice
Directions 1. In a small bowl toss, together cheese and 1 Tbsp. of the cornstarch until cheese is well coated; set aside. 2. In the 2 Cup Micro Pitcher, add butter and garlic. Microwave 45 seconds. Stir in cream, salt, pepper, lemon juice and remaining cornstarch. Microwave on high power 30 seconds. 3. Remove from microwave, stir in cheese until smooth.
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Ingredients
Mango Verde Sauce
¾ cup fresh or frozen (thawed) mango chunks 3 small tomatillos, peeled, rinsed 2 Tbsp. fresh lime juice 1 Tbsp. brown sugar ¼ tsp. ground cumin ¼ tsp. paprika ¾ tsp. kosher salt ¼ tsp. cracked black pepper
Directions 1. In the SuperSonic Chopper Extra with blade attachment, add mango, tomatillos, lime juice, brown sugar, cumin, paprika, salt and pepper. Cover and pull cord until well minced. 2. Transfer ingredients to the 2 Cup Micro Pitcher. Microwave on high power 45 seconds. 3. Remove from microwave and stir; microwave on high power an additional 45 seconds.
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Ingredients
Maple G inger Sauce
¾ cup orange juice 3 Tbsp. maple syrup ½ tsp. white vinegar 2 Tbsp. shallot , minced 1 tsp. fresh ginger, minced ½ tsp. fresh garlic , minced ¼ tsp. kosher salt 1 Tbsp. cornstarch
Directions 1. In the 2 Cup Micro Pitcher, stir together orange juice, maple syrup, vinegar, shallot, ginger, garlic, salt and cornstarch. Microwave on high power 45 seconds. 2. Remove from microwave and stir; microwave on high power an additional 45 seconds.
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Ingredients
Marshmal low Creamer
1 cup heavy whipping cream ⅓ cup granulated sugar ½ tsp. vanilla extract ½ cup marshmallow crème
Directions 1. In the 2 Cup Micro Pitcher, stir together whipping cream and sugar. Microwave on high power 60-90 seconds. 2. Remove from microwave and stir in vanilla extract and marshmallow creme; stir until dissolved.
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Ingredients
Orange Parsley Butter
4 Tbsp. salted butter ¾ cup orange juice, divided 2 garlic cloves, peeled and minced 2 Tbsp. white wine ¼ tsp. kosher salt ⅛ tsp. cracked black pepper 1 Tbsp. cornstarch ½ tsp. white vinegar 1 Tbsp. chopped parsley Directions 1. In the 2 Cup Micro Pitcher, stir together butter, ½ cup of the orange juice, garlic, wine, salt, pepper and cornstarch. Microwave on high power 45 seconds. 2. Remove from microwave and stir. Microwave on high power an additional 45 seconds. 3. Remove from microwave and stir in remaining orange juice, vinegar and parsley.
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Ingredients
Raspberry Syrup
¾ cup fresh raspberries 1 cup water 1 cup sugar
Directions 1. Place raspberries in the SuperSonic Chopper Extra, with blade attachment, place cover on and pull cord until puréed. 2. In the 1 Qt. Micro Pitcher, mix together raspberry purée, water and sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 3. Let stand 30 minutes 4. Refrigerate remaining syrup, covered, up to seven days.
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Ingredients
Roasted Red Pepper Feta Sauce
2 roasted red bell peppers, roughly chopped 3 Tbsp. feta cheese crumbles 1 Tbsp. tomato paste 3 garlic cloves, peeled ¼ tsp. dried oregano ½ tsp. chopped fresh rosemary ½ cup heavy cream 1 tsp. white vinegar ¾ tsp. kosher salt ¼ tsp. cracked black pepper Directions 1. In the SuperSonic Chopper Extra fitted with blade attachment, combine bell pepper, feta, tomato paste, garlic, oregano, rosemary, cream, vinegar, salt and pepper. Cover and pull cord until pureed. 2. Transfer mixture to the 2 Cup Micro Pitcher. Microwave on high power 45 seconds. Stir and microwave an additional 45 seconds.
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Ingredients
Queso Blanco Sauce
1 cup shredded white cheddar cheese 2 Tbsp. cornstarch, divided 2 Tbsp. salted butter 3 garlic cloves, peeled, minced ½ cup heavy cream ⅛ tsp. kosher salt ⅛ tsp. cracked black pepper ⅛ tsp. fresh lemon juice
Directions 1. In a small bowl toss together cheese and 1 Tbsp. of the cornstarch until cheese is well coated; set aside. 2. In the 2 Cup Micro Pitcher add butter and garlic. Microwave 45 seconds. Stir in cream, butter, salt, pepper, lemon juice, and remaining cornstarch. Microwave on high power 30 seconds. 3. Remove from microwave, stir in cheese until smooth.
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Ingredients
Salsa Verde
6 medium tomatillos, peeled and rinsed, cut into quarters ½ small yellow onion, peeled, cut in half 4 garlic cloves, peeled 1 poblano pepper, seeded, roughly chopped 1 tsp. kosher salt ½ cup loosely packed fresh cilantro
Directions 1. In the SuperSonic Chopper Extra with blade attachment, add tomatillos, onion, garlic, poblano, salt and cilantro. Cover and pull cord until finely minced. 2. Transfer mixture to the 2 Cup Micro Pitcher Microwave on high power 45 seconds. Stir and microwave an additional 45 seconds.
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Ingredients
Salted Caramel Chocolate Sauce
1 (13.4 oz) can Dulce de Leche 2 Tbsp. chocolate dessert seasoning blend* 2 Tbsp. unsalted butter ¼ tsp. course kosher salt
Directions 1. Combine ingredients in the 2 Cup Micro Pitcher. 2. Microwave on high for 1-2 minutes on high power, stirring every 30 seconds.
* Ask your consultant for this recipe
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Ingredients
Strawberry Syrup
1 lb. fresh strawberries ¾ cup sugar 2 Tbsp. maple syrup or corn syrup ½ lemon, juiced 1 Tbsp. unsalted butter
Directions 1. Place strawberries in the SuperSonic Chopper Extra with blade attachment, cover and pull cord 8–10 times until pureed. 2. Place puree in 1 Qt. Micro Pitcher and add remaining ingredients. Microwave at 50% power 9–10 minutes until boiling, monitoring during last few minutes to prevent syrup from boiling over. 3. Serve warm and refrigerate any remainder for up to 5 days; warm before serving.
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Ingredients
Sweet & Sour Sauce
¼ cup orange juice 2 tsp. cornstarch ¼ cup tomato paste 2 tsp. apple cider vinegar 1 Tbsp. Worcestershire sauce ¼ cup granulated sugar ¼ tsp. kosher salt ⅛ tsp. cracked black pepper
Directions 1. In the 2 Cup Micro Pitcher, whisk together orange juice and cornstarch. Stir in tomato paste, vinegar, Worcestershire, sugar, salt and pepper. Microwave on high power 45 seconds. 2. Remove from microwave, stir. Microwave an additional 45 seconds.
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Ingredients
Turtle POpcorn
4 cups popped plain popcorn ½ cup semi-sweet chocolate chips 1 Tbsp. salted butter ¼ cup brown sugar 2 Tbsp. heavy cream ½ cup chopped pecans, pretzels or candies
Directions 1. On a baking sheet lined with the Silicone Baking Sheet with Rim, spread popcorn in an even layer. 2. Place chocolate chips in the 1 Cup Micro Pitcher. Microwave on high power 45 seconds; stir. Microwave on high power an additional 45 seconds; stir until smooth. Drizzle popcorn with melted chocolate. 3. To make the caramel sauce, place butter in the 2 Cup Micro Pitcher. Microwave on high power 30 seconds. Whisk in brown sugar and heavy cream until well combined. Microwave on high power 30 seconds, stir. Microwave on high power another 30 seconds, stir. Microwave an additional 30 seconds. Remove from microwave, stir and let stand 3 minutes. 4. Drizzle caramel over popcorn; top with pecans. Let stand 10 minutes or until caramel has set. Serve immediately. 31
Ingredients
Vanil la Maple Syrup
¾ cup water ¾ cup brown sugar 1 vanilla bean, seeds scraped ¼ cup maple syrup, A or B
Directions 1. In the 2 Cup Micro Pitcher, mix together all ingredients, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 2. Let stand 30 minutes. 3. Refrigerate remaining syrup, covered, up to seven days.
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