Mandolin and recipes

Time Savers Mandoline™ If you’ve never used one of these super slicers, you might not think you need one, but if you’re not a knife expert, it’s truly a must-have. (Even if you are a knife expert, hand carving those waffle fries probably takes a while.) Date me and see just how simple and time-saving it is to prep with this handy tool.

©2013 Tupperware. All rights reserved. 2013-416-037 CAN EN/FR 95144 • Ordering # 76250

Time Savers Mandoline™

This is some delicious multi-tasking. Our handy, high-grade slicer quickly and easily cuts fruits and vegetables into eight different shapes: slices, sticks, diamonds, waffles, cubes, julienne, crinkle slices and crinkle sticks. Make super-fast salads and slaws, plentiful potato and veggie dishes and so much more.

Food guider features molded teeth and metal pins for secure food holding, which means safe hands.

Anti-skid feet keep it stable. Back feet fold up for easy storage.

V-shaped blade inserts come with their own storage case. Switch it up for straight or crinkled cuts.

straight blade

crinkle blade

slice

crinkle slice

stick

crinkle stick

julienne

waffle

V-shaped blade inserts

Round knob adjusts thickness per millimeter.

Triangular knob raises integrated strip blades for cutting into strips.

Use position 6 for 6 mm strips, position 9 for 9 mm strips or lock for safe blade storage.

cube

diamond

6

9

©2013 Tupperware. All rights reserved. 2013-416-037 CAN EN/FR 95144 • Ordering # 76250

Makes 4 cups shoestring or 3½ cups standard fries

17

minutes

PREP: 5 minutes COOK: 10–12 minutes

FRENCH FRIES

Your Way

2 qt./2 L vegetable oil 1 lb./455 g russet potatoes 1 tsp. Simple Indulgence Steak & Chop Seasoning Blend 1. In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F/175° C. Use a frying or candy thermometer to monitor temperature.

2. Set both knobs of Time Savers Mandoline™ to #6 for shoestring fries or #9 for standard fries and select the straight v-shaped blade insert.

3. Using food guider, slice potatoes into fries.

4. Slowly add potatoes to oil to avoid boil over and fry, stirring occasionally, raising heat setting as needed to maintain frying temperature, 10–12 minutes until golden and crisp. Drain well and season immediately with seasoning blend.

Easy Homemade Ketchup (makes 11/8 cups) PREP: 6 minutes • COOK: 2 minutes

©2013 Tupperware. All rights reserved. 2013-416-037 CAN EN/FR 95144 • Ordering # 76250

Time Savers Mandoline™

Steak & Chop

KETCHUP

OPTIONAL

1. Combine all ingredients in 1-Qt./1 L Micro Pitcher; mix with Saucy Silicone Spatula to combine thoroughly.

2. Cover and microwave on high power 2 minutes.

3. Stir again and cool completely.

MUST HAVE

6 oz./175 g tomato paste ¼ cup dark brown sugar ½ tsp. dry ground mustard ½ tsp. coarse kosher salt ¼ tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend 2 tsp. Simple Indulgence Southwest Chipotle Seasoning Blend 1/3 cup water 2 tbsp. white vinegar

Chef Series 6-Qt./5.7 L Dutch Oven

Cinnamon-Vanilla

Southwest Chipotle

1-Qt./1 L Micro Pitcher

Makes 56–60 chips (4.6 oz./130 g)

27

minutes

PREP: 5 minutes COOK: 6–10 minutes (x3 batches)

Hot & Crispy

POTATO CHIPS 2 qt./2 L vegetable oil 1 lb./455 g russet potatoes, peeled 1 tbsp. Simple Indulgence Steak & Chop Seasoning Blend 1. In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F/ 175° C. Use a frying or candy thermometer to monitor temperature.

2. Set Time Savers Mandoline™ round knob to #1, triangular knob to “lock” and select the straight v-shaped blade insert.

3. Using the food guider, slice potatoes into chips and place in a bowl filled with cold water to prevent browning. Drain potatoes well, pat dry and fry in batches 6–10 minutes or until crisp, removing chips as they brown.

4. Season immediately with seasoning blend.

TIP: For a healthier option, toss chips in a medium bowl with 2 tbsp. extra virgin olive oil, spread in a single layer on a baking sheet and bake at 400° F/205° C 20–25 minutes or until browned and crisp.

Tangy Onion Dip (makes 2¾ cups) PREP: 8 minutes • COOK: 10 minutes

©2013 Tupperware. All rights reserved. 2013-416-037 CAN EN/FR 95144 • Ordering # 76250

Time Savers Mandoline™

Steak & Chop

DIP

OPTIONAL

1. Place onions into base of Power Chef™ System fitted with blade attachment, cover and pull cord several times to chop.

2. In Chef Series 11"/28 cm Fry Pan, heat olive oil over medium-high heat, add onions and sauté, stirring occasionally, until onions just begin to brown, about 2–3 minutes.

3. Lower heat to medium and continue to sauté, stirring frequently, until onions are golden, about 7–8 minutes. Remove from heat and cool completely.

4. Place half of the cooled onions into base of Power Chef™ System, fitted with blade attachment, along with green onions. Cover and pull cord several times to finely mince.

5. Switch to paddle whisk attachment, add remaining ingredients, including reserved onions, cover and pull cord several times to fully blend. Serve with fresh veggies or potato chips.

MUST HAVE

4 medium onions, peeled and quartered 2 tbsp. extra virgin olive oil 4 green onions, trimmed and quartered 2 cups plain Greek yogurt 2 tsp. Simple Indulgence Steak & Chop Seasoning Blend

Chef Series 6-Qt./5.7 L Dutch Oven

Power Chef™ System

Chef Series 11"/28 cm Fry Pan

Makes 5 cups

17

minutes

PREP: 5 minutes COOK: 10–12 minutes

Simple Sweet

POTATO FRIES 2 qt./2 L vegetable oil 1 lb./455 g sweet potatoes 3 tbsp. corn starch 1 tsp. Simple Indulgence Steak & Chop Seasoning Blend 1. In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F/175° C. Use a frying or candy thermometer to monitor temperature.

2. Set both knobs of Time Savers Mandoline™ to #9 and select the crinkle v-shaped blade insert. With potato secured in the food guider, in one smooth motion, slide potato through the first set of strip blades to julienne and then turn the food guider and potato 90° before pushing through the crinkle v-shaped blade.

3. Place corn starch and potatoes in Season-Serve® Container, seal, shake to coat, shaking off excess.

4. Fry in batches, stirring occasionally, and raising heat setting as needed to maintain frying temperature, 10–12 minutes until golden and crisp.

Drain well and season immediately with seasoning blend.

Spicy Chili Mayo (makes about 1 cup ) PREP: 8 minutes

©2013 Tupperware. All rights reserved. 2013-416-037 CAN EN/FR 95144 • Ordering # 76250

MAYO

OPTIONAL

1. Place egg yolk, mustard, lemon juice and salt into base of Power Chef™ System fitted with paddle whisk attachment. Cover and pull cord several times to combine.

2. Place funnel in funnel recess and slowly add oil while pulling cord until all oil is fully incorporated and mayonnaise is thick.

3. Remove cover and paddle whisk, add seasoning blend and stir to combine.

MUST HAVE

1 egg yolk 1 tsp. Dijon mustard ½ lemon, juiced using Zest ’N Press® Gadget ¼ tsp. coarse kosher salt ¾ cup canola oil 1 tbsp. Simple Indulgence Southwest Chipotle Seasoning Blend

Time Savers Mandoline™

Steak & Chop

Chef Series 6-Qt./5.7 L Dutch Oven

Season-Serve® Container

Southwest Chipotle

Power Chef™ System

Serves 4 • Serving size: ½ cup

10

PREP: 10 minutes

minutes

Apple Orchard

SALSA

3 apples, cored ½ red pepper, deseeded & quartered ¼ small red onion, quartered 1 jalapeno pepper, deseeded & quartered 1–2 tsp. Southwest Chipotle Seasoning Blend ¹/₃ cup lime juice 1 tbsp. honey Salt and pepper to taste 1. Assemble Mandoline with circular knob and triangular knob both set to 9.

2. Attach apples, one at a time, to the food strip. To dice, slide food guider down Mandoline until just past the strip blades. Lift guider with apple and turn 90 degrees.

3. Place guider with apple down at the top of Mandoline and slide all the way down. Slide food guard all the way down Mandoline to complete the dice cut. Repeat until apples are diced.

4. Place remaining ingredients in base of Quick Chef Pro® System with blade attachment. Process until finely chopped.

5. Remove blade and stir in diced apple, season to taste with salt and pepper.

©2016 Tupperware. All rights reserved. 2016-1539-30 EN

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 100 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 25g Sugar: 18g Fiber: 4g Protein: 0g Sodium: 300mg Vitamin A: 10% Vitamin C: 45% Calcium: 0% Iron: 0%

Mandoline

Southwest Chipotle

Quick Chef® Pro System

Measuring Cups

Measuring Spoons

Silicone Spatula

Serves 6 • Serving size: 1 piece

30 minutes

PREP: 10 minutes COOK: 20 minutes

Rustic

APPLE TART 1 refrigerated pie crust 1 large Granny Smith apple, peeled and cored ½ lemon, juiced using Zest ’N Press® Gadget 1 tsp. Cinnamon-Vanilla Seasoning ¼ cup granulated sugar 2 tbsp. all-purpose flour 1. Preheat oven to 425° F/218° C. 2. On Silicone Wonder® Mat, roll out pie dough into an oblong circle. Lift Mat and lay onto cookie sheet.

3. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert. Secure apple to food guider and slice.

4. Cut apple slice circles in half and place in a medium bowl. Add remaining ingredients to bowl and toss to combine.

5. Top pie crust with thin, even layer of apple mixture and fold up outer edges of crust.

6. Bake 20–25 minutes, until apples are tender and crust is golden brown. Serve warm or at room temperature.

©2016 Tupperware. All rights reserved. 2016-1539-30 EN

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 220 Total Fat: 10g Saturated Fat: 3.5g Cholesterol: 0mg Carbohydrate: 34g Sugar: 11g Fiber: 2g Protein: 1g Sodium: 160mg Vitamin A: 0% Vitamin C: 2% Calcium: 0% Iron: 4%

Mandoline

CinnamonVanilla

Zest ’N Press® Gadget

Silicone Wonder® Mat

Measuring Cups

Measuring Spoons

Universal Peeler

5

5

minutes

minutes

PREP: 5 minutes

Serves 10 • Serving size: 8 oz./225 mL glass

Serves 7 • Serving size: 8 oz./225 mL

Virgin White SANGRIA

Classic Red SANGRIA

48 oz./1.5 L white grape juice* 4 cups club soda 1 cup blueberries 2 mint sprigs ½ cucumber 1 lemon

25-oz./750 mL bottle red wine* 2 cups club soda 1 cup orange juice 1 cup pineapple juice 1 lime 1 lemon ½ orange ½ red or green apple, cored

1. Combine grape juice, club soda, blueberries and mint in desired serving pitcher.

2. Set Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. Attach cucumber to food guider, place at the top of the Mandoline and push down to slice into discs. Repeat with lemon.

4. Combine cucumber and lemon with grape juice mixture and serve over ice. *You can also substitute a sweet white wine for the grape juice.

Nutritional Information (per serving): Calories: 100 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 25g Sugar: 24g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 0% Vitamin C: 8% Calcium: 0% Iron: 0%

1. Combine wine, club soda, orange juice and pineapple juice in desired serving pitcher.

2. S et Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. A ttach lime to food guider, place at the top of the Mandoline and push down to slice into discs. Repeat with remaining fruit.

4. If desired, using a knife, cut apple slices in half.

5. Add fruit to wine mixture and serve over ice. *Or make this recipe non-alcoholic by substituting grape juice for the wine.

Mandoline

OPTIONAL

TO DEMO

TO DEMO

OPTIONAL

Nutritional Information (per serving): Calories: 140 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 16g Sugar: 10g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 2% Vitamin C: 40% Calcium: 2% Iron: 4%

Measuring Cups

Mandoline

Measuring Cups

©2014 Tupperware. All rights reserved. 2014-328-037 CAN EN/FR 96400 • Ordering # 76615

PREP: 5 minutes

Refrigerator Dill Pickles Serves 8 Serving size: ¼ cup 2 cucumbers, halved 2 cups water ½ cup white vinegar 1 tbsp. sugar 1 tbsp. salt ½ cup fresh dill

In the 1-Qt./1 L Micro Pitcher, combine water, vinegar, sugar and salt. Cover and microwave on high for 2-4 minutes, stirring halfway through until sugar and salt are dissolved. Set aside to cool.

Use food guard to slice cucumbers on the Time Savers Mandoline™ with the round knob set to 4.

Place cucumbers in base of Square Pick-A-Deli® Container and top with fresh dill. Pour cooled vinegar and water mixture over cucumbers. Let mixture sit overnight and enjoy.

Serves 6 • Serving size: 1 cup

10

PREP: 10 minutes

minutes

Blueberry Corn

SALAD

1 cucumber ½ small red onion, peeled 2 cups corn, fresh or thawed 1 cup fresh blueberries ¼ cup cilantro, chopped using Chop ’N Prep Chef 1 jalapeno pepper, seeded and chopped using Chop ’N Prep Chef

Dressing 1 lime, juiced using Zest ’N Press® Gadget 3 tbsp. extra virgin olive oil 2 tbsp. honey ½ tsp. Southwest Chipotle Seasoning ½ tsp. coarse kosher salt ¼ tsp. black pepper

©2015 Tupperware. All rights reserved. 2015-0027-37 EN

Mandoline

DRESSING

OPTIONAL

Nutritional Information (per serving): Calories: 150 Total Fat: 7g Saturated Fat: 1g Cholesterol: 0mg Carbohydrate: 20g Sugar: 10g Fiber: 2g Protein: 2g Sodium: 230mg Vitamin A: 4% Vitamin C: 15% Calcium: 2% Iron: 2%

TO DEMO

1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.

2. Using a knife, cut cucumber in half and attach one half to food guider and push guider down Mandoline to create cucumber slices.

3. Using a knife, cut cucumber slices in half and place in medium bowl.

4. Attach red onion to food guider and push down to slice. Add slices to medium bowl with cucumber.

5. Add corn, blueberries, cilantro and jalapeno to bowl and toss to combine.

6. To make dressing, combine all ingredients in Quick Shake® container and shake.

7. Add dressing to salad and toss again to combine.

Chop ’N Prep Chef

Measuring Cups

Southwest Chipotle

Zest ’N Press® Gadget

Measuring Spoons

Quick Shake® Container

Simple Apple Pie

Simple Apple Pie

SERVES 8 SERVING SIZE: 1 SLICE

SERVES 8 SERVING SIZE: 1 SLICE

5–6 apples of choice, peeled and cored 1 cup granulated sugar 2 tbsp. all-purpose flour 1 tsp. Cinnamon-Vanilla Seasoning 4 tbsp. unsalted butter 1 Easy as Pie Crust (see additional recipe for two 9”/23 cm pie crusts)

5–6 apples of choice, peeled and cored 1 cup granulated sugar 2 tbsp. all-purpose flour 1 tsp. Cinnamon-Vanilla Seasoning 4 tbsp. unsalted butter 1 Easy as Pie Crust (see additional recipe for two 9”/23 cm pie crusts)

1. Preheat oven to 375° F/190° C. 2. Slice apples using Mandoline set to #2.

3. In a medium bowl, toss sliced apples with sugar, flour and cinnamon until coated.

4. Line pie plate with pie dough and add apple mixture.

5. Cut butter and add pats of butter over apple mixture.

6. Top pie with remaining pie crust and pierce crust with a fork 4–5 times over the top.

7. Place pie in oven and bake 50–60 minutes until mixture is bubbly and crust is golden brown.

1. Preheat oven to 375° F/190° C. 2. Slice apples using Mandoline set to #2.

3. In a medium bowl, toss sliced apples with sugar, flour and cinnamon until coated.

4. Line pie plate with pie dough and add apple mixture.

5. Cut butter and add pats of butter over apple mixture.

6. Top pie with remaining pie crust and pierce crust with a fork 4–5 times over the top.

7. Place pie in oven and bake 50–60 minutes until mixture is bubbly and crust is golden brown.

© 2015 Tupperware 2015-0165-164 EN

© 2015 Tupperware 2015-0165-164 EN

TIME: 1½–2 hours

Cinnamon-Vanilla

APPLE CHIPS These are delicious, light, pre-bake and take snacks you can bring to any party where you’ll be featuring or discussing the Time Savers Mandoline™. They do take a little time but will stay fresh for 3–5 days.

1 apple, any type 1 tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend 1. Preheat oven to 225° F/107° C. 2. Attach apple (no need to core) to your Time Savers Mandoline™ food guider, set round knob to #2 for thicker slices, or #1 for thinner slices.* 3. Place apple slices on two baking sheets lined with parchment paper and sprinkle with seasoning blend.

4. Bake both sheets at the same time, on upper and lower racks, 45 minutes.

5. Flip slices and bake another 45 minutes. For thicker slices, more baking time may be necessary. Monitor throughout baking and remove chips once they crisp up and lose their moisture.

6. Cool on a cooling rack until chips are crisp and store in a Modular Mates® container.

7. Bring to parties for guests and Hosts to taste whenever you are doing a Time Savers Mandoline™ demonstration.

MUST HAVE

*The thicker #2 slices take longer to bake, but it is easier to slice on #2 for beginners. As you get used to using your Mandoline, #1 is recommended as chips bake faster.

Time Savers Mandoline™

Cinnamon-Vanilla

©2014 Tupperware. All rights reserved. 2013-611-037 EN

Serves 10 • Serving size: 8 oz./225 mL glass • PREP: 5 minutes

Serves 10 • Serving size: 8 oz./225 mL glass • PREP: 5 minutes

Virgin White SANGRIA

Virgin White SANGRIA

48 oz./1.5 L white grape juice* 4 cups club soda 1 cup blueberries 2 mint sprigs ½ cucumber 1 lemon

48 oz./1.5 L white grape juice* 4 cups club soda 1 cup blueberries 2 mint sprigs ½ cucumber 1 lemon

1. C ombine grape juice, club soda, blueberries and mint in desired serving pitcher.

2. S et Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. A ttach cucumber to food guider, place at the top of the Mandoline and push down to slice into discs. Repeat with lemon.

4. C ombine cucumber and lemon with grape juice mixture and serve over ice.

1. Combine grape juice, club soda, blueberries and mint in desired serving pitcher.

2. Set Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. Attach cucumber to food guider, place at the top of the Mandoline and push down to slice into discs. Repeat with lemon.

4. Combine cucumber and lemon with grape juice mixture and serve over ice.

*You can also substitute a sweet white wine for the grape juice.

*You can also substitute a sweet white wine for the grape juice.

Nutritional Information (per serving): Calories: 100 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 25g Sugar: 24g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 0% Vitamin C: 8% Calcium: 0% Iron: 0%

Nutritional Information (per serving): Calories: 100 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 25g Sugar: 24g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 0% Vitamin C: 8% Calcium: 0% Iron: 0%

© 2015 Tupperware 2015-0891-037 EN

© 2015 Tupperware 2015-0891-037 EN

Serves 10 • Serving size: 8 oz./225 mL glass • PREP: 5 minutes

Serves 10 • Serving size: 8 oz./225 mL glass • PREP: 5 minutes

Virgin White SANGRIA

Virgin White SANGRIA

48 oz./1.5 L white grape juice* 4 cups club soda 1 cup blueberries 2 mint sprigs ½ cucumber 1 lemon

48 oz./1.5 L white grape juice* 4 cups club soda 1 cup blueberries 2 mint sprigs ½ cucumber 1 lemon

1. C ombine grape juice, club soda, blueberries and mint in desired serving pitcher.

2. S et Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. A ttach cucumber to food guider, place at the top of the Mandoline and push down to slice into discs. Repeat with lemon.

4. C ombine cucumber and lemon with grape juice mixture and serve over ice.

1. Combine grape juice, club soda, blueberries and mint in desired serving pitcher.

2. Set Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. Attach cucumber to food guider, place at the top of the Mandoline and push down to slice into discs. Repeat with lemon.

4. Combine cucumber and lemon with grape juice mixture and serve over ice.

*You can also substitute a sweet white wine for the grape juice.

*You can also substitute a sweet white wine for the grape juice.

Nutritional Information (per serving): Calories: 100 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 25g Sugar: 24g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 0% Vitamin C: 8% Calcium: 0% Iron: 0%

Nutritional Information (per serving): Calories: 100 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 25g Sugar: 24g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 0% Vitamin C: 8% Calcium: 0% Iron: 0%

© 2015 Tupperware 2015-0891-037 EN

© 2015 Tupperware 2015-0891-037 EN

Serves 7 • Serving size: 8 oz./225 mL • PREP: 5 minutes

Serves 7 • Serving size: 8 oz./225 mL • PREP: 5 minutes

Classic Red SANGRIA

Classic Red SANGRIA

25-oz./750 mL bottle red wine* 2 cups club soda 1 cup orange juice 1 cup pineapple juice 1 lime 1 lemon ½ orange ½ red or green apple, cored

25-oz./750 mL bottle red wine* 2 cups club soda 1 cup orange juice 1 cup pineapple juice 1 lime 1 lemon ½ orange ½ red or green apple, cored

1. C ombine wine, club soda, orange juice and pineapple juice in desired serving pitcher.

2. Set Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. Attach lime to food guider, place at the top of the Mandoline and push down to slice into discs.

Repeat with remaining fruit.

4. If desired, using a knife, cut apple slices in half.

5. Add fruit to wine mixture and serve over ice.

1. C ombine wine, club soda, orange juice and pineapple juice in desired serving pitcher.

2. Set Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. Attach lime to food guider, place at the top of the Mandoline and push down to slice into discs.

Repeat with remaining fruit.

4. If desired, using a knife, cut apple slices in half.

5. Add fruit to wine mixture and serve over ice.

*Or make this recipe non-alcoholic by substituting grape juice for the wine.

*Or make this recipe non-alcoholic by substituting grape juice for the wine.

Nutritional Information (per serving): Calories: 140 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 16g Sugar: 10g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 2% Vitamin C: 40% Calcium: 2% Iron: 4%

Nutritional Information (per serving): Calories: 140 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 16g Sugar: 10g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 2% Vitamin C: 40% Calcium: 2% Iron: 4%

© 2015 Tupperware 2015-0891-037 EN

© 2015 Tupperware 2015-0891-037 EN

Serves 7 • Serving size: 8 oz./225 mL • PREP: 5 minutes

Serves 7 • Serving size: 8 oz./225 mL • PREP: 5 minutes

Classic Red SANGRIA

Classic Red SANGRIA

25-oz./750 mL bottle red wine* 2 cups club soda 1 cup orange juice 1 cup pineapple juice 1 lime 1 lemon ½ orange ½ red or green apple, cored

25-oz./750 mL bottle red wine* 2 cups club soda 1 cup orange juice 1 cup pineapple juice 1 lime 1 lemon ½ orange ½ red or green apple, cored

1. C ombine wine, club soda, orange juice and pineapple juice in desired serving pitcher.

2. Set Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. Attach lime to food guider, place at the top of the Mandoline and push down to slice into discs.

Repeat with remaining fruit.

4. If desired, using a knife, cut apple slices in half.

5. Add fruit to wine mixture and serve over ice.

1. C ombine wine, club soda, orange juice and pineapple juice in desired serving pitcher.

2. Set Mandoline round knob to #2 and select the straight v-shaped blade insert.

3. Attach lime to food guider, place at the top of the Mandoline and push down to slice into discs.

Repeat with remaining fruit.

4. If desired, using a knife, cut apple slices in half.

5. Add fruit to wine mixture and serve over ice.

*Or make this recipe non-alcoholic by substituting grape juice for the wine.

*Or make this recipe non-alcoholic by substituting grape juice for the wine.

Nutritional Information (per serving): Calories: 140 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 16g Sugar: 10g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 2% Vitamin C: 40% Calcium: 2% Iron: 4%

Nutritional Information (per serving): Calories: 140 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 16g Sugar: 10g Fiber: 1g Protein: 0g Sodium: 5mg Vitamin A: 2% Vitamin C: 40% Calcium: 2% Iron: 4%

© 2015 Tupperware 2015-0891-037 EN

© 2015 Tupperware 2015-0891-037 EN

MANDOLINE RECIPES Cinnamon-Vanilla Apple Chips

Zucchini Noodles (alternative to pasta)

1 apple, any type 1 tsp. Cinnamon-Vanilla Seasoning Blend

Cut the ends off of a zucchini, the cut in half lengthwise. Set Mandoline round knob to #2 and triangular knob to #6, for thin strips. Place flat side of zucchini on Mandoline and use guard to slice into thin strips. Place the zucchini strips in base of the SmartSteamer, place lid on top and microwave for 5 minutes. Use in place of spaghetti or pasta (think shrimp scampi!).

Preheat oven to 225° F. Attach apple (no need to core) to Mandoline food guider, set round knob to #2 for thicker slices, or #1 for thinner slices.* Place apple slices on two baking sheets lined with parchment paper and sprinkle with seasoning blend. Bake both sheets at the same time, on upper and lower racks, for 45 minutes. Flip slices and bake another 45 minutes. For thicker slices, more baking time may be necessary. Monitor throughout baking and remove chips once they crisp up and lose their moisture. Cool on a cooling rack until chips are crisp and store in a Modular Mates container. Will stay fresh for 3-5 days. *The thicker #2 slices take longer to bake, but it is easier to slice on #2 for beginners. As you get used to using your Mandoline, #1 is recommended because chips bake faster.

Blueberry Corn Salad 1 cucumber ½ small red onion, peeled 2 cups corn, fresh or thawed 1 cup fresh blueberries ¼ cup cilantro, chopped using Chop ’N Prep Chef 1 jalapeno pepper, seeded and chopped using Chop ’N Prep Chef Dressing: 1 lime, juiced using Zest ’N Press Gadget 3 Tbsp. extra virgin olive oil 2 Tbsp. honey ½ tsp. Southwest Chipotle Seasoning ½ tsp. coarse kosher salt ¼ tsp. black pepper Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.

Using a knife, cut cucumber in half and attach one half to food guider and push guider down Mandoline to create slices. Using a knife, cut cucumber slices in half and place in a medium bowl. Attach red onion to food guider and push down to slice. Add slices to medium bowl with cucumber. Add corn, blueberries, cilantro and jalapeno to bowl and toss to combine. To make dressing, combine all ingredients in Quick Shake container and shake. Add dressing to salad and toss again to combine

Paleo Cookies Apple(s) Nut butter (ie: peanut, almond, cashew – for nut allergies, substitute sunflower or pumpkin seed butter) Shredded coconut Chopped nuts, any type Chocolate chips, regular size or mini Use Mandoline to slice apples cross-wise into desired thickness. Spread each apple slice with desired type of nut butter, then sprinkle with shredded coconut, chopped nuts and chocolate chips.

Ukrainian-Style Beet Borsch 2 Tbsp. vegetable oil 1 onion, diced 3 cloves garlic, minced using Chop ’N Prep Chef ½ tsp. caraway seeds 1½ lb. (680 g) beets, peeled and sliced into thin strips 5 cups green cabbage, diced 2 small white potatoes, (about 10 oz./280 g), cubed 2 stalks celery, diced 1 carrot, diced 2 bay leaves 1¾ tsp. salt ½ tsp. ground pepper 1 can (5½ oz./156 mL) tomato paste 1 Tbsp. packed brown sugar 10 cups water 3 Tbsp. vinegar Prepare all vegetables using the Mandoline to cut into desired sizes. In a large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes. Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets start to soften, about 10 minutes. Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes.

Stir in vinegar; discard bay leaves. Freezes well. To serve: top with a dollop of sour cream and dill.

If you have a recipe idea for the Mandoline, please email it to tuppoftheline@gmail.com for a chance to be included in our next TOTL recipe list!

MANDOLINE RECIPES Hot & Crispy Potato Chips

Summer Squash Pasta

2 qt./2 L vegetable oil 1 lb./455 g russet potatoes, peeled 1 Tbsp. Steak & Chop Seasoning

8 oz./225 g spaghetti 2 medium zucchini, ends trimmed 2 medium yellow squash, ends trimmed ¼ cup extra virgin olive oil 2 garlic cloves, peeled 1 small onion, peeled and quartered 1 tsp. coarse kosher salt 2 cups grape tomatoes, halved (optional)

In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F/ 175° C. Use a frying or candy thermometer to monitor temperature. Set Mandoline round knob to #1, triangular knob to “lock” and select the straight v-shaped blade insert. 3. Using the food guider, slice potatoes into chips and place in a bowl filled with cold water to prevent browning. Drain potatoes well, pat dry and fry in batches for 6-10 minutes or until crisp, removing chips as they brown.

Season immediately with seasoning.

TIP: For a healthier option, toss chips in a medium bowl with 2 tbsp. extra virgin olive oil, spread in a single layer on a baking sheet and bake at 400° F for 20-25 minutes, or until browned and crisp.

Zucchini Pizza Bites Zucchini Pizza sauce Mozzerela cheese, shredded Basil, optional (or other desired spices) Using Mandoline, slice zucchini crosswise into thin “chips”. Brush each side with oil, and place on the Wonder Mat. Bake for about 4 minutes, flipping over at the 2 minute mark. Spread some pizza sauce on top of each slice, then sprinkle with cheese and desired spices. Return to oven, and broil for 1-2 minutes, or until cheese is melted.

Rustic Apple Tart 1 refrigerated pie crust 1 large Granny Smith apple, peeled and cored ½ lemon, juiced using Zest ’N Press Gadget 1 tsp. Cinnamon-Vanilla Seasoning ¼ cup granulated sugar 2 tbsp. all-purpose flour Preheat oven to 425° F. On Silicone Wonder Mat, roll out pie dough into an oblong circle. Lift Mat and lay onto cookie sheet. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight vshaped blade insert. Secure apple to food guider and slice. Cut apple slice circles in half and place in a medium bowl. Add remaining ingredients to bowl and toss to combine. Top pie crust with thin, even layer of apple mixture and fold up outer edges of crust. Bake 20-25 minutes, until apples are tender and crust is golden brown. Serve warm or at room temperature.

Place spaghetti in Microwave Pasta Maker (should fill to the 3 servings line). Fill with water to the recommended line for 3 servings. Microwave 10 minutes, or until al dente. Set Mandoline round knob to #2, triangular knob to #6 and select the straight vshaped blade insert. Place zucchini lengthwise at top of the Mandoline and place food guider on top. Slide down to slice into thin strips. Pick up and move zucchini back to top of Mandoline, replace food guider and push down again to slice more strips. Repeat until finished. Repeat process with yellow squash. In Chef Series 11"/28 cm Fry Pan, heat oil over medium heat. Add garlic and onion to base of Chop ’N Prep Chef. Cover and pull cord 4-5 times to finely chop and add to fry pan, along with salt. Sauté until onion and garlic have begun to soften, about 30-60 seconds.

Add zucchini and squash to fry pan and continue to sauté, stirring gently, until zucchini and squash have begun to soften, about 4-6 minutes. After pasta has finished cooking, drain and transfer to medium bowl.

Add warm squash mixture and toss to combine. In fry pan, still over medium heat, gently sauté grape tomatoes 1 minute, add to pasta and squash mixture in medium bowl and toss to combine. Serve warm. If desired, top with black pepper and Parmesan cheese.

Simple Sweet Potato Fries 2 qt./2 L vegetable oil 1 lb./455 g sweet potatoes 3 Tbsp. corn starch 1 tsp. Steak & Chop Seasoning In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F. Use a frying or candy thermometer to monitor temperature. Set both knobs of Mandoline to #9 and select the crinkle v-shaped blade insert. With potato secured in the food guider, slide through the first set of strip blades to julienne, then turn the food guider and potato 90° before pushing through the crinkle v-shaped blade. Place corn starch and potatoes in Season-Serve Container, seal, shake to coat, shaking off excess. Fry in batches, stirring occasionally, and raising heat setting as needed to maintain frying temperature, 10-12 minutes until golden and crisp. Drain well and season immediately.

If you have a recipe idea for the Mandoline, please email it to tuppoftheline@gmail.com, for a chance to be included in our next TOTL recipe list!

TUPPERWARE® MANDOLINE RECIPES Cinnamon-Vanilla Apple Chips

Zucchini Noodles (alternative to pasta)

1 apple, any type 1 tsp. Cinnamon-Vanilla Seasoning Blend

Cut the ends off of a zucchini, the cut in half lengthwise. Set Mandoline round knob to #2 and triangular knob to #6, for thin strips. Place flat side of zucchini on Mandoline and use guard to slice into thin strips. Place the zucchini strips in base of the SmartSteamer, place lid on top and microwave for 5 minutes. Use in place of spaghetti or pasta (think shrimp scampi!).

Preheat oven to 225° F. Attach apple (no need to core) to Mandoline food guider, set round knob to #2 for thicker slices, or #1 for thinner slices.* Place apple slices on two baking sheets lined with parchment paper and sprinkle with seasoning blend. Bake both sheets at the same time, on upper and lower racks, for 45 minutes. Flip slices and bake another 45 minutes. For thicker slices, more baking time may be necessary. Monitor throughout baking and remove chips once they crisp up and lose their moisture. Cool on a cooling rack until chips are crisp and store in a Modular Mates container. Will stay fresh for 3-5 days. *The thicker #2 slices take longer to bake, but it is easier to slice on #2 for beginners. As you get used to using your Mandoline, #1 is recommended because chips bake faster.

Blueberry Corn Salad 1 cucumber ½ small red onion, peeled 2 cups corn, fresh or thawed 1 cup fresh blueberries ¼ cup cilantro, chopped using Chop ’N Prep Chef 1 jalapeno pepper, seeded and chopped using Chop ’N Prep Chef Dressing: 1 lime, juiced using Zest ’N Press Gadget 3 Tbsp. extra virgin olive oil 2 Tbsp. honey ½ tsp. Southwest Chipotle Seasoning ½ tsp. coarse kosher salt ¼ tsp. black pepper Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.

Using a knife, cut cucumber in half and attach one half to food guider and push guider down Mandoline to create slices. Using a knife, cut cucumber slices in half and place in a medium bowl. Attach red onion to food guider and push down to slice. Add slices to medium bowl with cucumber. Add corn, blueberries, cilantro and jalapeno to bowl and toss to combine. To make dressing, combine all ingredients in Quick Shake container and shake. Add dressing to salad and toss again to combine

Paleo Cookies Apple(s) Nut butter (ie: peanut, almond, cashew – for nut allergies, substitute sunflower or pumpkin seed butter) Shredded coconut Chopped nuts, any type Chocolate chips, regular size or mini Use Mandoline to slice apples cross-wise into desired thickness. Spread each apple slice with desired type of nut butter, then sprinkle with shredded coconut, chopped nuts and chocolate chips.

Ukrainian-Style Beet Borsch 2 Tbsp. vegetable oil 1 onion, diced 3 cloves garlic, minced using Chop ’N Prep Chef ½ tsp. caraway seeds 1½ lb. (680 g) beets, peeled and sliced into thin strips 5 cups green cabbage, diced 2 small white potatoes, (about 10 oz./280 g), cubed 2 stalks celery, diced 1 carrot, diced 2 bay leaves 1¾ tsp. salt ½ tsp. ground pepper 1 can (5½ oz./156 mL) tomato paste 1 Tbsp. packed brown sugar 10 cups water 3 Tbsp. vinegar Prepare all vegetables using the Mandoline to cut into desired sizes. In a large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes. Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets start to soften, about 10 minutes. Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes.

Stir in vinegar; discard bay leaves. Freezes well. To serve: top with a dollop of sour cream and dill.

If you have a recipe idea for the Mandoline, please email it to tuppoftheline@gmail.com for a chance to be included in our next TOTL recipe list!

TUPPERWARE® MANDOLINE RECIPES Hot & Crispy Potato Chips

Summer Squash Pasta

2 qt./2 L vegetable oil 1 lb./455 g russet potatoes, peeled 1 Tbsp. Steak & Chop Seasoning

8 oz./225 g spaghetti 2 medium zucchini, ends trimmed 2 medium yellow squash, ends trimmed ¼ cup extra virgin olive oil 2 garlic cloves, peeled 1 small onion, peeled and quartered 1 tsp. coarse kosher salt 2 cups grape tomatoes, halved (optional)

In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F/ 175° C. Use a frying or candy thermometer to monitor temperature. Set Mandoline round knob to #1, triangular knob to “lock” and select the straight v-shaped blade insert. 3. Using the food guider, slice potatoes into chips and place in a bowl filled with cold water to prevent browning. Drain potatoes well, pat dry and fry in batches for 6-10 minutes or until crisp, removing chips as they brown.

Season immediately with seasoning.

TIP: For a healthier option, toss chips in a medium bowl with 2 tbsp. extra virgin olive oil, spread in a single layer on a baking sheet and bake at 400° F for 20-25 minutes, or until browned and crisp.

Zucchini Pizza Bites Zucchini Pizza sauce Mozzarella cheese, shredded Basil, optional (or other desired spices) Using Mandoline, slice zucchini crosswise into thin “chips”. Brush each side with oil, and place on the Wonder Mat. Bake for about 4 minutes, flipping over at the 2 minute mark. Spread some pizza sauce on top of each slice, then sprinkle with cheese and desired spices. Return to oven, and broil for 1-2 minutes, or until cheese is melted.

Rustic Apple Tart 1 refrigerated pie crust 1 large Granny Smith apple, peeled and cored ½ lemon, juiced using Zest ’N Press Gadget 1 tsp. Cinnamon-Vanilla Seasoning ¼ cup granulated sugar 2 tbsp. all-purpose flour Preheat oven to 425° F. On Silicone Wonder Mat, roll out pie dough into an oblong circle. Lift Mat and lay onto cookie sheet. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight vshaped blade insert. Secure apple to food guider and slice. Cut apple slice circles in half and place in a medium bowl. Add remaining ingredients to bowl and toss to combine. Top pie crust with thin, even layer of apple mixture and fold up outer edges of crust. Bake 20-25 minutes, until apples are tender and crust is golden brown. Serve warm or at room temperature.

Place spaghetti in Microwave Pasta Maker (should fill to the 3 servings line). Fill with water to the recommended line for 3 servings. Microwave 10 minutes, or until al dente. Set Mandoline round knob to #2, triangular knob to #6 and select the straight vshaped blade insert. Place zucchini lengthwise at top of the Mandoline and place food guider on top. Slide down to slice into thin strips. Pick up and move zucchini back to top of Mandoline, replace food guider and push down again to slice more strips. Repeat until finished. Repeat process with yellow squash. In Chef Series 11"/28 cm Fry Pan, heat oil over medium heat. Add garlic and onion to base of Chop ’N Prep Chef. Cover and pull cord 4-5 times to finely chop and add to fry pan, along with salt. Sauté until onion and garlic have begun to soften, about 30-60 seconds.

Add zucchini and squash to fry pan and continue to sauté, stirring gently, until zucchini and squash have begun to soften, about 4-6 minutes. After pasta has finished cooking, drain and transfer to medium bowl.

Add warm squash mixture and toss to combine. In fry pan, still over medium heat, gently sauté grape tomatoes 1 minute, add to pasta and squash mixture in medium bowl and toss to combine. Serve warm. If desired, top with black pepper and Parmesan cheese.

Simple Sweet Potato Fries 2 qt./2 L vegetable oil 1 lb./455 g sweet potatoes 3 Tbsp. corn starch 1 tsp. Steak & Chop Seasoning In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F. Use a frying or candy thermometer to monitor temperature. Set both knobs of Mandoline to #9 and select the crinkle v-shaped blade insert. With potato secured in the food guider, slide through the first set of strip blades to julienne, then turn the food guider and potato 90° before pushing through the crinkle v-shaped blade. Place corn starch and potatoes in Season-Serve Container, seal, shake to coat, shaking off excess. Fry in batches, stirring occasionally, and raising heat setting as needed to maintain frying temperature, 10-12 minutes until golden and crisp. Drain well and season immediately.

If you have a recipe idea for the Mandoline, please email it to tuppoftheline@gmail.com, for a chance to be included in our next TOTL recipe list!

MANDOLINE RECIPES Cinnamon-Vanilla Apple Chips

Zucchini Noodles (alternative to pasta)

1 apple, any type 1 tsp. Cinnamon-Vanilla Seasoning Blend

Cut the ends off of a zucchini, the cut in half lengthwise. Set Mandoline round knob to #2 and triangular knob to #6, for thin strips. Place flat side of zucchini on Mandoline and use guard to slice into thin strips. Place the zucchini strips in base of the SmartSteamer, place lid on top and microwave for 5 minutes. Use in place of spaghetti or pasta (think shrimp scampi!).

Preheat oven to 225° F. Attach apple (no need to core) to Mandoline food guider, set round knob to #2 for thicker slices, or #1 for thinner slices.* Place apple slices on two baking sheets lined with parchment paper and sprinkle with seasoning blend. Bake both sheets at the same time, on upper and lower racks, for 45 minutes. Flip slices and bake another 45 minutes. For thicker slices, more baking time may be necessary. Monitor throughout baking and remove chips once they crisp up and lose their moisture. Cool on a cooling rack until chips are crisp and store in a Modular Mates container. Will stay fresh for 3-5 days. *The thicker #2 slices take longer to bake, but it is easier to slice on #2 for beginners. As you get used to using your Mandoline, #1 is recommended because chips bake faster.

Blueberry Corn Salad 1 cucumber ½ small red onion, peeled 2 cups corn, fresh or thawed 1 cup fresh blueberries ¼ cup cilantro, chopped using Chop ’N Prep Chef 1 jalapeno pepper, seeded and chopped using Chop ’N Prep Chef Dressing: 1 lime, juiced using Zest ’N Press Gadget 3 Tbsp. extra virgin olive oil 2 Tbsp. honey ½ tsp. Southwest Chipotle Seasoning ½ tsp. coarse kosher salt ¼ tsp. black pepper Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.

Using a knife, cut cucumber in half and attach one half to food guider and push guider down Mandoline to create slices. Using a knife, cut cucumber slices in half and place in a medium bowl. Attach red onion to food guider and push down to slice. Add slices to medium bowl with cucumber. Add corn, blueberries, cilantro and jalapeno to bowl and toss to combine. To make dressing, combine all ingredients in Quick Shake container and shake. Add dressing to salad and toss again to combine

Paleo Cookies Apple(s) Nut butter (ie: peanut, almond, cashew – for nut allergies, substitute sunflower or pumpkin seed butter) Shredded coconut Chopped nuts, any type Chocolate chips, regular size or mini Use Mandoline to slice apples cross-wise into desired thickness. Spread each apple slice with desired type of nut butter, then sprinkle with shredded coconut, chopped nuts and chocolate chips.

Ukrainian-Style Beet Borsch 2 Tbsp. vegetable oil 1 onion, diced 3 cloves garlic, minced using Chop ’N Prep Chef ½ tsp. caraway seeds 1½ lb. (680 g) beets, peeled and sliced into thin strips 5 cups green cabbage, diced 2 small white potatoes, (about 10 oz./280 g), cubed 2 stalks celery, diced 1 carrot, diced 2 bay leaves 1¾ tsp. salt ½ tsp. ground pepper 1 can (5½ oz./156 mL) tomato paste 1 Tbsp. packed brown sugar 10 cups water 3 Tbsp. vinegar Prepare all vegetables using the Mandoline to cut into desired sizes. In a large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes. Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets start to soften, about 10 minutes. Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes.

Stir in vinegar; discard bay leaves. Freezes well. To serve: top with a dollop of sour cream and dill.

If you have a recipe idea for the Mandoline, please email it to tuppoftheline@gmail.com for a chance to be included in our next TOTL recipe list!

MANDOLINE RECIPES Hot & Crispy Potato Chips

Summer Squash Pasta

2 qt./2 L vegetable oil 1 lb./455 g russet potatoes, peeled 1 Tbsp. Steak & Chop Seasoning

8 oz./225 g spaghetti 2 medium zucchini, ends trimmed 2 medium yellow squash, ends trimmed ¼ cup extra virgin olive oil 2 garlic cloves, peeled 1 small onion, peeled and quartered 1 tsp. coarse kosher salt 2 cups grape tomatoes, halved (optional)

In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F/ 175° C. Use a frying or candy thermometer to monitor temperature. Set Mandoline round knob to #1, triangular knob to “lock” and select the straight v-shaped blade insert. 3. Using the food guider, slice potatoes into chips and place in a bowl filled with cold water to prevent browning. Drain potatoes well, pat dry and fry in batches for 6-10 minutes or until crisp, removing chips as they brown.

Season immediately with seasoning.

TIP: For a healthier option, toss chips in a medium bowl with 2 tbsp. extra virgin olive oil, spread in a single layer on a baking sheet and bake at 400° F for 20-25 minutes, or until browned and crisp.

Zucchini Pizza Bites Zucchini Pizza sauce Mozzerela cheese, shredded Basil, optional (or other desired spices) Using Mandoline, slice zucchini crosswise into thin “chips”. Brush each side with oil, and place on the Wonder Mat. Bake for about 4 minutes, flipping over at the 2 minute mark. Spread some pizza sauce on top of each slice, then sprinkle with cheese and desired spices. Return to oven, and broil for 1-2 minutes, or until cheese is melted.

Rustic Apple Tart 1 refrigerated pie crust 1 large Granny Smith apple, peeled and cored ½ lemon, juiced using Zest ’N Press Gadget 1 tsp. Cinnamon-Vanilla Seasoning ¼ cup granulated sugar 2 tbsp. all-purpose flour Preheat oven to 425° F. On Silicone Wonder Mat, roll out pie dough into an oblong circle. Lift Mat and lay onto cookie sheet. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight vshaped blade insert. Secure apple to food guider and slice. Cut apple slice circles in half and place in a medium bowl. Add remaining ingredients to bowl and toss to combine. Top pie crust with thin, even layer of apple mixture and fold up outer edges of crust. Bake 20-25 minutes, until apples are tender and crust is golden brown. Serve warm or at room temperature.

Place spaghetti in Microwave Pasta Maker (should fill to the 3 servings line). Fill with water to the recommended line for 3 servings. Microwave 10 minutes, or until al dente. Set Mandoline round knob to #2, triangular knob to #6 and select the straight vshaped blade insert. Place zucchini lengthwise at top of the Mandoline and place food guider on top. Slide down to slice into thin strips. Pick up and move zucchini back to top of Mandoline, replace food guider and push down again to slice more strips. Repeat until finished. Repeat process with yellow squash. In Chef Series 11"/28 cm Fry Pan, heat oil over medium heat. Add garlic and onion to base of Chop ’N Prep Chef. Cover and pull cord 4-5 times to finely chop and add to fry pan, along with salt. Sauté until onion and garlic have begun to soften, about 30-60 seconds.

Add zucchini and squash to fry pan and continue to sauté, stirring gently, until zucchini and squash have begun to soften, about 4-6 minutes. After pasta has finished cooking, drain and transfer to medium bowl.

Add warm squash mixture and toss to combine. In fry pan, still over medium heat, gently sauté grape tomatoes 1 minute, add to pasta and squash mixture in medium bowl and toss to combine. Serve warm. If desired, top with black pepper and Parmesan cheese.

Simple Sweet Potato Fries 2 qt./2 L vegetable oil 1 lb./455 g sweet potatoes 3 Tbsp. corn starch 1 tsp. Steak & Chop Seasoning In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F. Use a frying or candy thermometer to monitor temperature. Set both knobs of Mandoline to #9 and select the crinkle v-shaped blade insert. With potato secured in the food guider, slide through the first set of strip blades to julienne, then turn the food guider and potato 90° before pushing through the crinkle v-shaped blade. Place corn starch and potatoes in Season-Serve Container, seal, shake to coat, shaking off excess. Fry in batches, stirring occasionally, and raising heat setting as needed to maintain frying temperature, 10-12 minutes until golden and crisp. Drain well and season immediately.

If you have a recipe idea for the Mandoline, please email it to tuppoftheline@gmail.com, for a chance to be included in our next TOTL recipe list!

MANDOLINE RECIPES Cinnamon-Vanilla Apple Chips

Zucchini Noodles (alternative to pasta)

1 apple, any type 1 tsp. Cinnamon-Vanilla Seasoning Blend

Cut the ends off of a zucchini, the cut in half lengthwise. Set Mandoline round knob to #2 and triangular knob to #6, for thin strips. Place flat side of zucchini on Mandoline and use guard to slice into thin strips. Place the zucchini strips in base of the SmartSteamer, place lid on top and microwave for 5 minutes. Use in place of spaghetti or pasta (think shrimp scampi!).

Preheat oven to 225° F. Attach apple (no need to core) to Mandoline food guider, set round knob to #2 for thicker slices, or #1 for thinner slices.* Place apple slices on two baking sheets lined with parchment paper and sprinkle with seasoning blend. Bake both sheets at the same time, on upper and lower racks, for 45 minutes. Flip slices and bake another 45 minutes. For thicker slices, more baking time may be necessary. Monitor throughout baking and remove chips once they crisp up and lose their moisture. Cool on a cooling rack until chips are crisp and store in a Modular Mates container. Will stay fresh for 3-5 days. *The thicker #2 slices take longer to bake, but it is easier to slice on #2 for beginners. As you get used to using your Mandoline, #1 is recommended because chips bake faster.

Blueberry Corn Salad 1 cucumber ½ small red onion, peeled 2 cups corn, fresh or thawed 1 cup fresh blueberries ¼ cup cilantro, chopped using Chop ’N Prep Chef 1 jalapeno pepper, seeded and chopped using Chop ’N Prep Chef Dressing: 1 lime, juiced using Zest ’N Press Gadget 3 Tbsp. extra virgin olive oil 2 Tbsp. honey ½ tsp. Southwest Chipotle Seasoning ½ tsp. coarse kosher salt ¼ tsp. black pepper Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.

Using a knife, cut cucumber in half and attach one half to food guider and push guider down Mandoline to create slices. Using a knife, cut cucumber slices in half and place in a medium bowl. Attach red onion to food guider and push down to slice. Add slices to medium bowl with cucumber. Add corn, blueberries, cilantro and jalapeno to bowl and toss to combine. To make dressing, combine all ingredients in Quick Shake container and shake. Add dressing to salad and toss again to combine

Paleo Cookies Apple(s) Nut butter (ie: peanut, almond, cashew – for nut allergies, substitute sunflower or pumpkin seed butter) Shredded coconut Chopped nuts, any type Chocolate chips, regular size or mini Use Mandoline to slice apples cross-wise into desired thickness. Spread each apple slice with desired type of nut butter, then sprinkle with shredded coconut, chopped nuts and chocolate chips.

Ukrainian-Style Beet Borsch 2 Tbsp. vegetable oil 1 onion, diced 3 cloves garlic, minced using Chop ’N Prep Chef ½ tsp. caraway seeds 1½ lb. (680 g) beets, peeled and sliced into thin strips 5 cups green cabbage, diced 2 small white potatoes, (about 10 oz./280 g), cubed 2 stalks celery, diced 1 carrot, diced 2 bay leaves 1¾ tsp. salt ½ tsp. ground pepper 1 can (5½ oz./156 mL) tomato paste 1 Tbsp. packed brown sugar 10 cups water 3 Tbsp. vinegar Prepare all vegetables using the Mandoline to cut into desired sizes. In a large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes. Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets start to soften, about 10 minutes. Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes.

Stir in vinegar; discard bay leaves. Freezes well. To serve: top with a dollop of sour cream and dill.

If you have a recipe idea for the Mandoline, please email it to tuppoftheline@gmail.com for a chance to be included in our next TOTL recipe list!

MANDOLINE RECIPES Hot & Crispy Potato Chips

Summer Squash Pasta

2 qt./2 L vegetable oil 1 lb./455 g russet potatoes, peeled 1 Tbsp. Steak & Chop Seasoning

8 oz./225 g spaghetti 2 medium zucchini, ends trimmed 2 medium yellow squash, ends trimmed ¼ cup extra virgin olive oil 2 garlic cloves, peeled 1 small onion, peeled and quartered 1 tsp. coarse kosher salt 2 cups grape tomatoes, halved (optional)

In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F/ 175° C. Use a frying or candy thermometer to monitor temperature. Set Mandoline round knob to #1, triangular knob to “lock” and select the straight v-shaped blade insert. 3. Using the food guider, slice potatoes into chips and place in a bowl filled with cold water to prevent browning. Drain potatoes well, pat dry and fry in batches for 6-10 minutes or until crisp, removing chips as they brown.

Season immediately with seasoning.

TIP: For a healthier option, toss chips in a medium bowl with 2 tbsp. extra virgin olive oil, spread in a single layer on a baking sheet and bake at 400° F for 20-25 minutes, or until browned and crisp.

Zucchini Pizza Bites Zucchini Pizza sauce Mozzerela cheese, shredded Basil, optional (or other desired spices) Using Mandoline, slice zucchini crosswise into thin “chips”. Brush each side with oil, and place on the Wonder Mat. Bake for about 4 minutes, flipping over at the 2 minute mark. Spread some pizza sauce on top of each slice, then sprinkle with cheese and desired spices. Return to oven, and broil for 1-2 minutes, or until cheese is melted.

Rustic Apple Tart 1 refrigerated pie crust 1 large Granny Smith apple, peeled and cored ½ lemon, juiced using Zest ’N Press Gadget 1 tsp. Cinnamon-Vanilla Seasoning ¼ cup granulated sugar 2 tbsp. all-purpose flour Preheat oven to 425° F. On Silicone Wonder Mat, roll out pie dough into an oblong circle. Lift Mat and lay onto cookie sheet. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight vshaped blade insert. Secure apple to food guider and slice. Cut apple slice circles in half and place in a medium bowl. Add remaining ingredients to bowl and toss to combine. Top pie crust with thin, even layer of apple mixture and fold up outer edges of crust. Bake 20-25 minutes, until apples are tender and crust is golden brown. Serve warm or at room temperature.

Place spaghetti in Microwave Pasta Maker (should fill to the 3 servings line). Fill with water to the recommended line for 3 servings. Microwave 10 minutes, or until al dente. Set Mandoline round knob to #2, triangular knob to #6 and select the straight vshaped blade insert. Place zucchini lengthwise at top of the Mandoline and place food guider on top. Slide down to slice into thin strips. Pick up and move zucchini back to top of Mandoline, replace food guider and push down again to slice more strips. Repeat until finished. Repeat process with yellow squash. In Chef Series 11"/28 cm Fry Pan, heat oil over medium heat. Add garlic and onion to base of Chop ’N Prep Chef. Cover and pull cord 4-5 times to finely chop and add to fry pan, along with salt. Sauté until onion and garlic have begun to soften, about 30-60 seconds.

Add zucchini and squash to fry pan and continue to sauté, stirring gently, until zucchini and squash have begun to soften, about 4-6 minutes. After pasta has finished cooking, drain and transfer to medium bowl.

Add warm squash mixture and toss to combine. In fry pan, still over medium heat, gently sauté grape tomatoes 1 minute, add to pasta and squash mixture in medium bowl and toss to combine. Serve warm. If desired, top with black pepper and Parmesan cheese.

Simple Sweet Potato Fries 2 qt./2 L vegetable oil 1 lb./455 g sweet potatoes 3 Tbsp. corn starch 1 tsp. Steak & Chop Seasoning In Chef Series 6-Qt./5.7 L Dutch Oven over medium heat, bring oil to 350° F. Use a frying or candy thermometer to monitor temperature. Set both knobs of Mandoline to #9 and select the crinkle v-shaped blade insert. With potato secured in the food guider, slide through the first set of strip blades to julienne, then turn the food guider and potato 90° before pushing through the crinkle v-shaped blade. Place corn starch and potatoes in Season-Serve Container, seal, shake to coat, shaking off excess. Fry in batches, stirring occasionally, and raising heat setting as needed to maintain frying temperature, 10-12 minutes until golden and crisp. Drain well and season immediately.

If you have a recipe idea for the Mandoline, please email it to tuppoftheline@gmail.com, for a chance to be included in our next TOTL recipe list!