TUPPERWARE micro pitcher recipes by Tupperware by Jason

Tupperware

Micro Pitcher Recipes This two-piece set is a fast, mess-free solution for reheating gravies and sauces quickly and neatly in the microwave. It's sensational for melting butter or chocolate, too. Use the pitchers separately or invert the small 1-cup pitcher over the large 2-cup pitcher and you've got a self-venting cover that allows steam to escape while preventing messy microwave splatters. The pitchers have U.S. standard and metric measurements and nest together for more compact storage. In the past we have also had a 1 qt. micro pitcher.

Tupperware Micro Pitcher Recipes 3. Brown Sugar Syrup 4. Caramel Syrup 5. Cinnamon Sugar Syrup 6. Coconut Syrup 7. Cranberry & Pecan Cheese Log 8. Creamy Curry Sauce 9. Creamy Dijon Tarragon Sauce 10. Creamy Tomato Horseradish Sauce 11. Dulce de Leche Syrup 12. Garlic Butter Sauce 13. Garlic Cheddar Sauce 14. Mango Verde Sauce 15. Maple Ginger Sauce 16. Orange Parsley Butter 17. Raspberry Syrup 18. Roasted Red Pepper Feta Sauce 19. Salsa Verde 20. Strawberry Syrup 21. Sweet & Sour Sauce 22. Queso Blanco Sauce 23. Vanilla Maple Syrup

Brown Sugar Syrup

Caramel Syrup

¾ cup water ¾ cup brown sugar

¾ cup sugar ½ cup water ¼ caramel sauce

TUPPERWARE

1. In the 2 cup Micro Pitcher, mix together water and brown sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. Let stand 30 minutes. 2. Refrigerate remaining syrup, covered, up to seven days. Add 2 tsp. to your favorite 8 oz. cup of coffee, cocoa or tea.

TUPPERWARE

1. In the 2 cup Micro Pitcher, mix together water and sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. Let stand 30 minutes 2. Add caramel sauce, stir. 3. Refrigerate remaining syrup, covered, up to seven days.

Cinnamon Sugar Syrup

Coconut Syrup

¾ cup water ¾ cup brown sugar 3 cinnamon sticks

¾ cup water ¾ cup sugar ¼ cup cream of coconut* 2 tsp. coconut extract

TUPPERWARE

1. In the 2 cup Micro Pitcher, mix together water and sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 2. Add cinnamon sticks after microwaving. Let stand 30 minutes. 3. Refrigerate remaining syrup, covered, up to seven days.

1. In the 2 cup Micro Pitcher, mix together water, sugar and cream of coconut, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 2. Add coconut extract, stir. Let stand 30 minutes. 3. Refrigerate remaining syrup, covered, up to seven days.

* found near cocktail supplies

Cranberry & Pecan Cheese Log

Creamy Curry Sauce

1 cup fresh cranberries ¼ cup granulated sugar 2 tbsp. water 10.5-oz. log goat cheese ¼ cup pecans, chopped baguette or crackers for serving

¾ cup full fat sour cream 1 tbsp. extra virgin olive oil 1½ tsp. fresh lemon juice ¼ tsp. ground cumin ¼ tsp. ground turmeric ¼ tsp. ground cinnamon ½ tsp. kosher salt

TUPPERWARE

1. Combine cranberries, sugar and water into 2-cup Micro Pitcher. Invert 1-cup Micro Pitcher over top to cover ingredients. 2. Microwave on high 1:30–2 minutes. 3. Stir to combine ingredients. Mixture will thicken as it cools. 4. Pour cooled mixture over log of cheese and top with chopped pecans. Serve with toasted baguette or crackers.

TUPPERWARE

1. In the 2-cup Micro Pitcher, stir together sour cream, olive oil, lemon juice, cumin, turmeric, cinnamon and salt. Microwave on high power 45 seconds. 2. Remove from microwave and stir; microwave on high power an additional 45 seconds.

Creamy Dijon Tarragon Sauce

Creamy Tomato Horseradish Sauce

¼ cup chicken stock ½ cup heavy cream 3 tbsp. Dijon mustard 1 tsp. dried tarragon or 1 Tbsp. fresh ½ tsp. kosher salt

¾ cup heavy cream 3 tbsp. prepared horseradish 3 tbsp. tomato paste 2 tsp. Worcestershire sauce ½ tsp. kosher salt ¼ tsp. cracked black pepper 1 tbsp. chopped parsley

TUPPERWARE

1. 1. In the 2-cup Micro Pitcher, stir together chicken stock, cream, mustard, tarragon and salt. Microwave on high power 45 seconds. 2. Remove from microwave and stir; microwave on high power an additional 45 seconds.

Dulce de Leche Syrup

Garlic Butter Sauce

¾ cup water ¾ cup brown sugar ½ cup heavy cream

4 tbsp. salted butter 4 garlic cloves, peeled and minced ¼ tsp. kosher salt ⅛ tsp. cracked black pepper 1 tbsp. minced fresh basil 1 tbsp. minced fresh parsley ½ tbsp. fresh thyme leaves

TUPPERWARE

1. In the 2 cup Micro Pitcher, mix together water and sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 2. Add heavy cream, stir. Let stand 30 minutes 3. Refrigerate remaining syrup, covered, up to seven days.

TUPPERWARE

1. 1. In the 2-cup Micro Pitcher, add butter, garlic, salt and pepper. Microwave on high power 45 seconds or until butter is melted. 2. Remove from microwave, add herbs; stir.

TUPPERWARE

Garlic Cheddar Sauce

Mango Verde Sauce

1 cup shredded sharp cheddar cheese 2 tbsp. cornstarch, divided 2 tbsp. salted butter 3 garlic cloves, peeled and minced ½ cup heavy cream ⅛ tsp. kosher salt ⅛ tsp. cracked black pepper ⅛ tsp. fresh lemon juice

¾ cup fresh or frozen (thawed) mango chunks 3 small tomatillos, peeled, rinsed 2 tbsp. fresh lime juice 1 tbsp. brown sugar ¼ tsp. ground cumin ¼ tsp. paprika ¾ tsp. kosher salt ¼ tsp. cracked black pepper

1. In a small bowl toss, together cheese and 1 tbsp. of the cornstarch until cheese is well coated; set aside. 2. In the 2-cup Micro Pitcher, add butter and garlic. Microwave 45 seconds. Stir in cream, salt, pepper, lemon juice and remaining cornstarch. Microwave on high power 30 seconds. 3. Remove from microwave, stir in cheese until smooth.

TUPPERWARE

1. In the base of the Power Chef System fitted with blade attachment, add mango, tomatillos, lime juice, brown sugar, cumin, paprika, salt and pepper. Cover and pull cord until well minced. 2. Transfer ingredients to the 2-cup Micro Pitcher. Microwave on high power 45 seconds. 3. Remove from microwave and stir; microwave on high power an additional 45 seconds.

Maple Ginger Sauce

Orange Parsley Butter

¾ cup orange juice 3 tbsp. maple syrup ½ tsp. white vinegar 2 tbsp. shallot , minced 1 tsp. fresh ginger, minced ½ tsp. fresh garlic , minced ¼ tsp. kosher salt 1 tbsp. cornstarch

4 tbsp. salted butter ¾ cup orange juice, divided 2 garlic cloves, peeled and minced 2 tbsp. white wine ¼ tsp. kosher salt ⅛ tsp. cracked black pepper 1 tbsp. cornstarch ½ tsp. white vinegar 1 tbsp. chopped parsley

1. In the 2-cup Micro Pitcher, stir together orange juice, maple syrup, vinegar, shallot, ginger, garlic, salt and cornstarch. Microwave on high power 45 seconds. 2. Remove from microwave and stir; microwave on high power an additional 45 seconds.

TUPPERWARE

1. In the 2-cup Micro Pitcher, stir together butter, ½ cup of the orange juice, garlic, wine, salt, pepper and cornstarch. Microwave on high power 45 seconds. 2. Remove from microwave and stir. Microwave on high power an additional 45 seconds. 3. Remove from microwave and stir in remaining orange juice, vinegar and parsley.

Raspberry Syrup

Roasted Red Pepper Feta Sauce

¾ cup fresh raspberries 1 cup water 1 cup sugar

2 roasted red bell peppers, roughly chopped 3 tbsp. feta cheese crumbles 1 tbsp. tomato paste 3 garlic cloves, peeled ¼ tsp. dried oregano ½ tsp. chopped fresh rosemary ½ cup heavy cream 1 tsp. white vinegar ¾ tsp. kosher salt ¼ tsp. cracked black pepper

TUPPERWARE

1. Place raspberries in the base of the Power Chef System, with blade attachment, place cover on and pull cord until puréed. 2. In the 1 qt. Micro Pitcher, mix together raspberry purée, water and sugar, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 3. Let stand 30 minutes 4. Refrigerate remaining syrup, covered, up to seven days.

1. In the base of the Power Chef System, fitted with blade attachment, combine bell pepper, feta, tomato paste, garlic, oregano, rosemary, cream, vinegar, salt and pepper. Cover and pull cord until pureed. 2. Transfer mixture to the 2-cup Micro Pitcher. Microwave on high power 45 seconds. Stir and microwave an additional 45 seconds.

Salsa Verde

Strawberry Syrup

6 medium tomatillos, peeled and rinsed, cut into quarters ½ small yellow onion, peeled, cut in half 4 garlic cloves, peeled 1 poblano pepper, seeded, roughly chopped 1 tsp. kosher salt ½ cup loosely packed fresh cilantro

1 lb. fresh strawberries ¾ cup sugar 2 tbsp. maple syrup or corn syrup ½ lemon, juiced 1 tbsp. unsalted butter

TUPPERWARE

1. In the base of the Power Chef System fitted with blade attachment, add tomatillos, onion, garlic, poblano, salt and cilantro. Cover and pull cord until finely minced. 2. Transfer mixture to the 2-cup Micro Pitcher Microwave on high power 45 seconds. Stir and microwave an additional 45 seconds.

TUPPERWARE

1. Place strawberries in base of Power Chef System fitted with blade attachment, cover and pull cord 8–10 times until pureed. 2. Place puree in 1-Qt. Micro Pitcher and add remaining ingredients. Microwave at 50% power 9–10 minutes until boiling, monitoring during last few minutes to prevent syrup from boiling over. 3. Serve warm and refrigerate any remainder for up to 5 days; warm before serving.

TUPPERWARE

Sweet & Sour Sauce

Queso Blanco Sauce

¼ cup orange juice 2 tsp. cornstarch ¼ cup tomato paste 2 tsp. apple cider vinegar 1 tbsp. Worcestershire sauce ¼ cup granulated sugar ¼ tsp. kosher salt ⅛ tsp. cracked black pepper

1 cup shredded white cheddar cheese 2 tbsp. cornstarch, divided 2 tbsp. salted butter 3 garlic cloves, peeled, minced ½ cup heavy cream ⅛ tsp. kosher salt ⅛ tsp. cracked black pepper ⅛ tsp. fresh lemon juice

1. In the 2-cup Micro Pitcher, whisk together orange juice and cornstarch. Stir in tomato paste, vinegar, Worcestershire, sugar, salt and pepper. Microwave on high power 45 seconds. 2. Remove from microwave, stir. Microwave an additional 45 seconds.

Vanilla Maple Syrup ¾ cup water ¾ cup brown sugar 1 vanilla bean, seeds scraped ¼ cup maple syrup, A or B

TUPPERWARE

1. In the 2 cup Micro Pitcher, mix together all ingredients, microwave on 50% power for 90 seconds, or until sugar has dissolved. Remove from microwave, stir. 2. Let stand 30 minutes. 3. Refrigerate remaining syrup, covered, up to seven days.

TUPPERWARE

1. In a small bowl toss together cheese and 1 tbsp. of the cornstarch until cheese is well coated; set aside. 2. In the 2-cup Micro Pitcher add butter and garlic. Microwave 45 seconds. Stir in cream, butter, salt, pepper, lemon juice, and remaining cornstarch. Microwave on high power 30 seconds. 3. Remove from microwave, stir in cheese until smooth.