Tuesday, January 26, 2010

Fresh Spinach Salad


Fresh Spinach Salad:
Ingredients

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

Directions

Dressing: Mix all ingredients above in Quick Shake

Salad:
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



To purchase Tupperware products used in this recipe visit www.myTWbiz.com

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

 

To purchase Tupperware products used in this recipe visit www.myTWbiz.com

Sunday, January 24, 2010

BROWNIE MIX


BROWNIE MIX
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.
BEST EVER BROWNIES
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.

To purchase Tupperware products used in this recipe visit www.myTWbiz.com

HEARTY SOUP MIX


HEARTY SOUP MIX

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. 
To purchase Tupperware products used in this recipe visit www.myTWbiz.com

Saturday, January 23, 2010

Potato Burger Pie









Tupperwave Stack Cooker
To purchases item shown or to see more microwave and Tupperware products click on http://www.mytwbiz.com/




Ingredients:
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
Ingredients


  • 3 large pitas

  • 1 tsp. Chef Series Southwest Chipotle Seasoning

  • nonstick cooking spray

Directions

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.

To see additional products used go to http://my.tupperware.com/susancn

Shepherd’s Pie Stuffed Peppers


Oval Microwave Cooker


Ingredients


  • 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

Directions
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

To see additional products used go to http://my.tupperware.com/susancn

BASIC BEEF


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

Directions

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>


To see additional products used go to http://my.tupperware.com/susancn

TOE TAPPING SALAD




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

Ingredients


  • 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

Directions

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="http://my.tupperware.com/susancn">http://my.tupperware.com/susancn

Brunch Pizza

Crust:


  • 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.

To purchase or to view the products used click on http://my.tupperware.com/susancn