Monday, April 26, 2010

Summer rolls

Summer rolls:
3 carrots
4 scallions, including 3 inches of green
16 rice paper wrappers (spring roll)
32 fresh mint leaves
32 sprigs fresh cilantro
2 red bell peppers, julienned

Peanut Dipping Sauce:
1 tablespoon peanut oil
3 garlic cloves, minced
1 tsp.chili paste
2 tbsp. peanut butter
1 tbsp. water
1/4 cup unsalted roasted peanuts, finely chopped
1 fresh red Thai Chili pepper, seeded and thinly sliced, optional
Sriracha sauce, for garnishing, optional

Summer Rolls:

Rinse lettuce and pat dry. Do not use center ribs and leaves. Set lettuce aside. Peel carrots with Universal Peeler. Cut carrots, scallions, and bell pepper into julienne pieces, using Chef Series™ Pro Chef's Knife. Dip a rice paper into a bowl of water for 5 seconds. Shake off excess and place on Simply Perfect™ Pastry Sheet. Place several lettuce leaves on the bottom third of the rice paper; top with carrots, scallion, bell pepper, mint and cilantro leaves. Fold the bottom of the rice paper up over the vegetables. Fold in the sides and then roll up. Repeat with remaining wrappers and vegetables. Keep rolls covered with a damp paper towel until serving time. Arrange on serving platter and serve rolls with dipping sauce.

Peanut Dipping Sauce:
Heat the oil in the Chef Series™ 8"/ 20 cm Open Nonstick Fry Pan and, when hot, add the garlic and Chili paste, and cook until garlic is golden, about 30 seconds. Add the peanut butter and whisk to combine. Bring to a boil, reduce the heat, and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chilies and optional hot sauce. May be served warm or at room temperature.

Nutrition Facts:
Serving Size: 1/16 Recipe, Servings per recipe: 16, Calories 80, Calories from fat 25, Total fat 2.5g, Saturated fat 0g, Trans fat 0g, Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 12g, Dietary fiber 2g, Sugar 3g, Protein 3g

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Friday, February 26, 2010

Vent ‘N Serve Microwave Recipes


In Vent 'N Serve small container put:

1 Slice of bread (remove crust, tear into small pieces) Layer browned bulk pork sausage or pieces of sliced ham In small bowl mix:

1 egg (can use thawed frozen egg product) 1/3 cup milk

1/4 tsp. Onion powder or onion salt or 1 green onion chopped

Dash of salt and / or pepper, Dash of ground mustard or 1/4 tsp. prepared mustard

Pour egg mixture over bread and meat layers. Sprinkle with shredded cheddar cheese.

Microwave on HI power for 1-2 minutes or until puffed.

Apple Crisp

In Vent 'N Serve small container put:

1 apple, quartered. Peeled or unpeeled In small bowl mix:

1 Tbsp. Margarine

1 Tbsp. Flour

1 Tbsp. Brown Sugar 1 Tbsp. Oatmeal

Add Cinnamon Vanilla seasoning to taste. Sprinkle mixture over apple. Microwave on HI power for 2 minutes, covered and vented.

Square Hard Boiled Eggs

For Vent 'N Serve medium shallow container: 4 Eggs

Crack 4 eggs & gently poke holes in yellow and white.

Microwave on 50% power for 5 minutes. Let stand for 5 minutes.

Chop and use as you would hard boiled eggs. NO Peeling!!!

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Tuesday, February 09, 2010


Modular Mate Square Set

1 (6 oz jar) POWDERED NON-DAIRY CREAMER (French vanilla is great)
1 (16 oz container) INSTANT CHOCOLATE MIX


Combine all ingredients in Thats-a-bowl. Seal and mix well.
Store in Sq. 3 Modular Mates Container. (Square 3: 17-cups (4 L)6 3/4"H x 7 3/8"Sq.) Label and date.
Use within 6 months. Makes 17 cups of mix.

To make one serving
Add 3 T of mix to 1 cup hot water and stir to dissolve. Top with whipped cream or marshmallows (optional).

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Tuesday, February 02, 2010

Pop Cake

Heat 'N Serve Cake Recipe

1 box cake mix, any flavor

12 oz (1 can or 1 ½ cups) soda pop

Mix cake mix and pop together in Thatsa bowl with the Silicone spatula until the lumps disappear. Pour into the 6 ¼ cup

round Heat 'N Serve container and put the seal on. Place in microwave oven for 7 – 12 minutes

depending on your microwave (May want it on 80% power too). The cake is done when it is a little sticky on top and is

pulling away from the sides of the dish. When finished, dump onto a plate and let cool. Great with whip cream and


Some great combinations: White cake and diet 7-up

Strawberry cake and 7-up. White cake and cream soda or redpop.

Chocolate cake and coke. Chocolate cake and cherry Pepsi. Serve with cherries like a black forest cake.

The products used in this recipe can be found at

Can also use the stack cooker base with insert.

Tuesday, January 26, 2010

Fresh Spinach Salad

Fresh Spinach Salad:

2/3 cup salad oil
¼ cup wine vinegar
2 tsp soy sauce
1 tsp sugar
½ tsp garlic powder
salt & pepper


Dressing: Mix all ingredients above in Quick Shake

Combine fresh raw spinach, sliced red onion or sweet white onion, mandarin oranges or fresh sliced strawberries …in 3 qt Tupperware® bowl.
(Quantities according to your taste preference)
Just before serving …sprinkle with fresh grated parmesan cheese and toss with dressing

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Fruit Dips

Fruit with Yogurt Dip
1 carton vanilla yogurt
2 tablespoons brown sugar
¼ teaspoon lemon juice
Strawberries, Bananas, and apples
In a small bowl, combine yogurt, brown sugar and lemon juice. Serve with fruit.
Yield 1cup.


Pina Colada Fruit Dip
8 oz can crushed pineapple in its own juice, undrained
3 1/2 oz. Package instant coconut pudding mix
3/4 cup milk
1/2 cup sour cream
In blender combine all ingredients. Blend for 30 seconds.
Refrigerate for several hours or overnight to blend flavors.
Serve with fresh fruit. Makes 2 1/2 cups.


Fruit Dip
1 liter Cool Whip
1 large pkg Vanilla Instant Pudding
1 Cup milk
1/2 tsp Orange Extract
Orange rind
3-4 Capfulls Cointreau or Triple Sec
Put in Bowl and mix well.
Lasts for a week or more in the fridge or it can be frozen


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Sunday, January 24, 2010


6 cups all purpose flour 6 cups sugar4-tsp. baking powder 1 8-oz. can unsweetened cocoa3 tsp. salt2 cups vegetable shorting
In Thats-a-bowl, combine flour, baking powder, salt, sugar and cocoa. Seal bowl and shake well until blended. Cut vegetable shorting into dry ingredients with pastry cutter, seal bowl and shake. Store in Modular Mate in cupboard. Makes 15 cups of mix.
4 eggs, beaten 5 cups BROWNIE MIX 2-tsp. vanilla 1/2cup chopped nuts
Preheat oven to 350. Mix the above in the Mix 'N Stor Plus by hand until blended. Place in 9 x 13 pan. Bake approximately 25 min. (do not over bake) Cool and cut into bars.

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14-oz green split peas 12-oz pearl barley
14 oz alphabet macaroni 12 oz lentils
1 1/2 cups brown rice 2 cups minced dry onions
1 can veg flakes
Mix thoroughly. Store in Modular Mate. Add to vegetable beef or chicken soup and let simmer. 
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Saturday, January 23, 2010

Potato Burger Pie

Tupperwave Stack Cooker
To purchases item shown or to see more microwave and Tupperware products click on

1 ½# lean ground beef

½ cup plain breadcrumbs (can use seasoned)

1 egg

¼ cup ketshup

1 tsp. Instant beef bouillon (optional)

1/8 tsp. pepper

4 cups frozen hash brown potatoes

½ cup chopped onion

1 jar sliced mushrooms, drained

1 /4 cup chopped green pepper

1 8oz pkg. grated taco cheese

1-cup sour cream or yogurt

In large bowl, combine meat, breadcrumbs, egg, ketshup, bouillon and pepper.

Press into and up sides of the Tupperwave Colander and place over the Tupperwave 1 3/4 qt. Casserole.

Combine potatoes, onions, mushrooms, green pepper, sour cream and ½ cheese and spoon over meat. Cover and microwave for 15-17 minutes on high. Sprinkle with remaining cheese and cover until serving time.

Friday, January 22, 2010

Toasted Pita Crisps

Toasted Pita Crisps

  • 3 large pitas

  • 1 tsp. Chef Series Southwest Chipotle Seasoning

  • nonstick cooking spray


Using a Chef Series™ Paring Knife, slice pitas into 8 wedges; lightly coat with non-stick spray and sprinkle Seasoning on each wedge. Bake at 350°F on a cookie sheet lined with a parchment paper for 7-10 minutes or until golden brown. Store any leftovers in a Stuffables™ Container.

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Shepherd’s Pie Stuffed Peppers

Oval Microwave Cooker


  • 1/2 lb. Basic Beef Recipe

  • 7 oz. early June peas (or 1/2 15 oz. can, optional)

  • 3 medium bell peppers (red, green, orange or yellow, halve, remove seeds)

  • 1 bag low fat shredded Cheddar cheese (8 oz.)

  • 1 bag ready-made mashed potatoes (1 lb.) or make your own

A different twist to the ordinary stuffed pepper! Steam peppers in Deep Colander of Oval Microwave Cooker for 3 minutes. Add 1-2 Tbsp. beef per pepper, 1 Tbsp. of peas, and 2–21/2 Tbsp. of mashed potatoes (depending on size of pepper). Microwave peppers for an additional 3 minutes. Add 2 Tbsp. cheese to each pepper and microwave for another minute. Let sit for a minute and then serve.

Side Dish Suggestion: Toe Tapping Salad

Nutritional Facts: Serv. Size: 2 pepper halves (270g/9.5 oz.), Servings per recipe: 3, Calories 277, Calories from Fat 98, Total Fat 11g, Saturated Fat 6g, Cholesterol 60mg, Sodium 631mg, Total Carb 19g, Dietary Fiber 3g, Sugars 4g, Protein 26g

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Vent 'N Serve Set (also sold by individual pieces)

Ingredients1 small onion (chopped, 1/2 cup chopped)
1 lb. lean ground beef
1 Tbsp. Chef Series™ Southwest Chipotle Seasoning or your mixture


Using The Quick Chef, chop onion. Add ground beef, chopped onion, and seasoning to Base of Oval Microwave Cooker with Cooking Rack.(pictured in the next recipe) Cook for 3-5 minutes until no longer pink.
Great for use as taco meat, meat sauce, or pizza topping!

Serve-It-Up Tip: Plan ahead!
When preparing this recipe, cook up an extra batch or two. Freeze in Rock ’N Serve™ Containers and store in the freezer for up to one month.

Nutritional Facts: Serv. Size: 1/4 recipe (124g/4 oz.), Servings per recipe: 4, Calories 178, Calories from Fat 73, Total Fat 8g, Saturated Fat 3g, Cholesterol 65mg, Sodium 287mg, Total Carb 2g, Dietary Fiber <1g>

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Quick Shake® Container A Marvelous Mixer for Dressings, Drinks, and Marinades!


  • 1/4 cup extra virgin olive oil

  • 2 1/2 Tbsp. balsamic vinegar

  • 1/2 tsp. Dijon mustard

  • 1 bag salad mixed greens (8 oz., 7-1/2 cups)

  • Chef Series™ Italian Herb Seasoning Blend


In Quick Shake® Container, blend together first 4 ingredients. Use Spin ’N Save™ Salad Spinner to clean salad mixed greens. Pour dressing blend over salad greens. Salt & Pepper to taste. Recipe may be doubled or tripled.

Serving Suggestions: grape tomatoes add color to salad

Nutritional Facts:
Serv. Size: 1/6 recipe (54g/1.9 oz.), Servings per recipe: 6, Calories 93, Calories from Fat 82, Total Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 70mg, Total Carb 3g, Dietary Fiber <1g href="">

Brunch Pizza


  • 1 pkg. (24 ounces) frozen shredded hash brown patties, thawed and broken apart

  • 1 egg

  • Salt and ground black pepper to taste

Egg Topping:

  • 7 eggs

  • 1/2 cup milk

  • 1 1/2 cups shredded Cheddar cheese

Optional Ingredients:

  • Chopped onions

  • Chopped green peppers

  • Sliced or chopped mushrooms

  • Bacon. Cooked and crumbled

  • Chopped ham

    Quick Chef
  • Perhaps the fastest and easiest food processor ever created.
  • Chops everything from onions to ham with just a twist of the hand.
  • Non-slip base provides a secure grip on the countertop
  • The faster the chopper is turned, the more finely the ingredients are chopped.
  • Transparent base allows you to easily see inside the container

Preheat oven to 400 F. Place on lightly greased 15 in. baking pan. Combine potatoes and one egg in Prep Essentials Mix-N-Stor Plus Pitcher . Spread potatoes on the pan and spread into a 14 in. circle. Pat down with Silicone Spatula. Season with salt and pepper if desired. Bake for 20 minutes.
Whisk eggs and milk in Plus Pitcher. Pour into 8 ¼-Cup Oval Heat N Serve Container and cook on high 3 minutes in microwave. Stir and cook an additional 3 minutes. Stir. Spread cooked eggs evenly over baked potato crust. Top with optional ingredients. Sprinkle with cheese and bake for an additional 10 minutes. Slice into wedges. .

Yield: 10-12 servings.

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