Wednesday, March 22, 2017

Triple Chocolate Layered Dessert

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Sangria Ring

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Jel Ring Sandwiches

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Jel Ring Pizza

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Jel-icious Lemon Chiffon

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Spring Krispie Cake



This is made in the Tupperware Jell Ring Mold
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Monday, February 20, 2017

Green Tea Smoothie



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Blackberry Apple Smoothie

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Coffee Banana Breakfast Smoothie

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Peach Grapefruit Smoothie

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Orange Strawberry Smoothie

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Mango Lime Smoothie

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Banana Cream Pie Smoothie

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Strawberry Peach Smoothie

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Chocolate Strawberry Smoothie

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Peach Cobbler Smoothie

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Raspberry Tang Smoothie

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Tropical Sunset Smoothie




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Wednesday, February 15, 2017

Poached Eggs with Tarragon Sauce

Benedict Poached Eggs

Ingredients

  • ***Egg Ingredients***
  • 10 large eggs
  • 30 tbsp. water, divided
  • Slices of brioche, English muffins,and assorted savory breads
  • 2 cups Tarragon Sauce (recipe below)
  • ½ cup Canadian bacon, finely chopped
  • ¼ cup fresh chive, minced
  • ¼ cup pimento, minced
  • ***Tarragon Sauce***
  • 4 egg yolks
  • 1 tsp. grainy mustard
  • 1 cup canola oil
  • Juice of 1 lemon
  • 2 tbsp. water
  • 2 tbsp. tarragon, minced
  • ½ small garlic clove, crushed
  • ½ tsp. coarse kosher salt

Directions

  1. ***Egg Directions***
  2. Place Egg Inserts in Microwave Breakfast Maker. Pour 3 tbsp. of water into each Egg Insert; water fill line should be completely covered.
  3. Crack 1 egg into each Egg Insert.
  4. Place cover on Microwave Breakfast Maker. Microwave on high power 50 seconds or until desired doneness. Transfer to a chaffing dish with 1˝/2.5 cm of warm water in the food dish. Repeat with remaining eggs.
  5. Serve warm with brioche or English muffins; top with our Tarragon Sauce, Canadian bacon, fresh chive, and pimento.
  6. ***Sauce Directions***
  7. In the base of the Power Chef® System with paddle attachment, blend together egg yolks and mustard. While blending, slowly stream in oil through the funnel attachment; mixture will thicken. Blend in lemon juice.
  8. Transfer mixture to a small bowl. Stir in water, tarragon, garlic, and salt. Add additional lemon juice, salt, and pepper to taste. Serve at room temperature atop Poached Eggs.
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Tuesday, January 17, 2017

Wednesday, January 11, 2017

Ginger-Sesame Chicken

Ginger-Sesame Chicken

Ingredients

  • 2 cups chicken stock
  • 2 tbsp. corn starch
  • 1 tsp. five-spice powder
  • 4 slices fresh gingerroot
  • ¼ tsp. coarse kosher salt + additional, to taste
  • 4 (4-oz./115 g) boneless, skinless chicken breasts, cut into ½"/1.25 cm pieces
  • 4 cups frozen Asian style vegetable blend
  • ½ lb./225 g dried rice noodles
  • 2 green onions, thinly sliced
  • 1 cup loosely packed cilantro, chopped
  • 2 tbsp. sesame seeds

Directions

  1. In the base of the Quick Shake® Container, combine chicken stock, corn starch, five-spice powder, gingerroot and salt; shake until well combined.
  2. Place chicken in the TupperWave® Stack Cooker 3-Qt./3 L Casserole and place noodles on top of chicken. Pour sauce from Quick Shake® over noodles and chicken.
  3. In the Stack Cooker colander, add vegetables and sprinkle with salt to taste.
  4. Place cover on Stack Cooker and microwave on high power 8 minutes, or until chicken reaches an internal temperature of 160° F/70° C.
  5. Remove from microwave and let stand 5 minutes.
  6. Remove cover. Transfer chicken, noodles and vegetables to large bowl and toss to coat, serve warm.
  7. Garnish with green onion, cilantro and sesame seeds.
Tupperware products used in this recipe can be purchased at www.myTWbiz.com