Monday, November 14, 2005

Caramel-Apple Streusel

Caramel-Apple Streusel


  • 2 med. Apples peeled, cored and sliced or ½ of 20oz can sliced apples drained
  • ¼ Cup caramel (ice cream) topping
  • 2 Tbsp. Water 1 Tbsp. Lemon juice
  • 1/3 cup all-purpose flour
  • 2 Tbsp. Sugar
  • ¼ tsp . Ground cinnamon
  • 2 Tbsp. Margarine or butter
Arrange apple slices in bottom of micro steamer.
Stir together, ice cream topping, water and lemon juice.
Carefully pour over apples.
In small bowl combine flour, sugar and cinnamon.
Cut in margarine until mixture resembles coarse crumbs.
Sprinkle evenly over apple mixture.
Microwave on 100% power, uncovered for 5-7 min.
Or until apples are tender. (If using canned, cook 3-5 min. or until heated through)
Variation-spoon over vanilla ice cream
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Tuesday, October 18, 2005

Gourmet Coffee Mixes

Modular Mate Oval Set


Ingredients1/2 cup instant coffee
2/3 cup non-dairy creamer
2/3 cup sugar
1/2 tsp. cinnamon

Combine ingredients in Quick Chief with blender until powdered. Store in Modular Mate.
Use 2 rounded tsp. of mix per cup of boiling water. Yield 20 cups of CAFE VIENNA


Ingredients1/2 cup instant coffee
1 cup non-dairy creamer
1/2 cup sugar
2 T cocoa

Combine in Quick Chief with blender until powdered. Store in Modular Mate.
Use 2 rounded tsp. per cup of boiling water. Yield 15 cups SWISS MOCHA.

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Monday, October 10, 2005

Chicken stuffed Pitas/Tortillas

Double Colander

Ingredients2 ½ to 3 pounds boneless, skinless chicken breasts
1 onion
1 head of lettuce
2 to 3 firm tomatoes
1 can of pitted black olives
12 oz. Package cheddar cheese
Package of small pitas (enough for one per guest)
Or a package of small tortilla (kind you use for soft tacos)
16 oz sour cream with one Tbl. spoon of Southwest chilpote season mixed in it.
small jar mild salsa

Rinse chicken and drain in double colander. Place chicken in oval cooker and microwave on high 6 min. per pound. Cool chicken and cut each breast into four pieces. Put four to six cut pieces of chicken into the Quick Chef and chop into small pieces.
Put chicken in Tupperware bowl. Clean and cut onion into 4 wedges. Dice in Quick Chef, remove and put in small stuff a bowl. Dice tomatoes with paring knife. Heat small totilla in Micro Steamer.
Place warm tortilla on plate and layer with as many as you like of the remaining ingredients.
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Friday, September 30, 2005

South-Sea Ham and Sweet Potatoes

Micro Steamer
(three sections-cover, colander and bottom)
  • 1 (17oz) Can vacuum-packed sweet potatoes
  • ½ cup bottled sweet and sour sauce
  • 1 Tbsp. Soy sauce
  • ¼ tsp. Ground ginger
  • 8 oz fully cooked ham, cut into thin strips (1 ½ cups)
  • 2 fresh cauliflower and/or broccoli flowerets

Slice sweet potatoes; place potatoes in bottom of steamer. In bowl stir together sweet and sour sauce; soy sauce and ginger; spoon over potatoes. In colander combine ham and vegetables. Place colander in bottom.
Cover and cook on 100% power for 7-9 min. or until vegetables are tender, stirring ham and vegetables once. Gently stir vegetables into sweet potato mixture and serve.
Variations-use frozen stir-fry vegetables or frozen cauliflower and/or broccoli floweretts
Run cold water or frozen vegetable to thaw slightly.
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  • 1 can diced tomato (15 oz.)
  • 1 Tbsp. Chef Series™ Southwest Chipotle Seasoning Blend (season to taste)
  • 2 Tbsp. fresh cilantro (optional)
  • 1 medium onion (peeled and cut in half)
  • lime juice (1/2 lime)
  • 2 cloves garlic (peeled and smashed)
Using a Chef Series™ Paring Knife peel and slice onion into 4 pieces; place in Quick Chef with blade, cover and turn handle until onion is roughly chopped. Add remaining ingredients; cover and turn handle until desired consistency. Before placing salsa in an Open House™ Dip Bowl with a Saucy Silicone Spatula, remove blade and place on the underside of cover. Serving Suggestion: Serve with chips or as a topping for tacos!
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