Fall holiday 2017 Catalog Recipes by Jocelyn Rugante

Serves: 2 • Serving size: 1½ cups

PREP: 15 minutes

minutes

Apple Caramel

TRIFLE

(from Apple Spice Cake) ½ (leftover) Apple Spice Cake (see recipe) For the caramel sauce 2 tbsp. salted butter ½ cup brown sugar ¼ cup heavy cream For the whipped cream 2 cups heavy cream 2 tbsp. powdered sugar 1 tsp. vanilla extract

OPTIONAL

Nutritional Information (per serving): Calories: 1150 Total Fat: 89g Saturated Fat: 55g Cholesterol: 320mg Carbohydrate: 53g Sugar: 0g Fiber: 3g Protein: 13g Sodium: 80mg Vitamin A: 70% Vitamin C: 4% Calcium: 15% Iron: 6%

TO DEMO

1. To make the caramel sauce, place butter in the 2-cup/500 mL Micro Pitcher. Microwave on high power 30 seconds. Whisk in brown sugar and heavy cream until well combined. Microwave on high power 30 seconds, stir. Microwave on high power another 30 seconds, stir. Microwave an additional 30 seconds. Remove from microwave, stir and set aside. 2. To make the whipped cream, in the base of the Power Chef® System fitted with the paddle whisk attachment, add cream, powdered sugar and vanilla. Cover and pull cord until desired thickness, set aside. 3. To build the trifle, in a clear container, add ¼ cup of the cake. Drizzle caramel over cake, top with ¼ cup of the whipped cream. Repeat layers until container is full. Top with caramel and whipped cream. Serve immediately.

Micro Pitcher Set

Power Chef® System

Measuring Cups

Measuring Spoons

Whisk

Serves: 2 • Serving size: 1½ cups

minutes

PREP: 10 minutes COOK: 3 minutes

Bacon Beer

CHEDDAR MAC

(from Cheddar Spread)

1 cup (leftover) Bacon Beer Cheddar Spread (see recipe) 3 dashes hot sauce 3 tbsp. heavy cream 2 tbsp. salted butter, melted 3 cups cooked elbow macaroni 1. In a medium bowl, stir together Bacon Beer Cheddar Spread, hot sauce, cream, butter and macaroni. Transfer mixture to the base of the MicroPro™ Grill. 2. Place cover on grill in casserole position. Microwave on high power 3 minutes. Remove from microwave, let stand 3 minutes. Serve warm.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 880 Total Fat: 30g Saturated Fat: 16g Cholesterol: 75mg Carbohydrate: 125g Sugar: 6g Fiber: 6g Protein: 29g Sodium: 305mg Vitamin A: 19% Vitamin C: 0% Calcium: 16% Iron: 26%

MicroPro™ Grill

Measuring Cups

Measuring Spoons

Silicone Spatula

Serves: 4 • Serving size: 1½ cups

minutes

PREP: 15 minutes COOK: 4 minutes

Cozy Chicken

CHILI

(from Chicken Cacciatore)

1. In the base of the Power Chef® System fitted with the blade attachment combine onion, poblano and jalapeno. Cover and pull cord until roughly chopped. 2. Add leftover Chicken Cacciatore, cover and pull cord until minced and well combined. Transfer mixture to the TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole. Stir in tomatoes, cumin, chili powder, smoked paprika and salt. Clean Power Chef® System to prepare for the next step. 3. To make the cornbread, grease the TupperWave® Stack Cooker ¾-Qt./750 mL Casserole with 1 tbsp. of the butter, stack on top of casserole with chili. In the base of the Power Chef® System fitted with the paddle whisk attachment, combine butter and sugar. Cover and pull cord until well combined. Add egg, buttermilk and baking soda; cover pull cord until well combined. Add cornmeal, flour, and salt; cover and pull cord until well combined. Transfer mixture to buttered casserole. 4. Microwave on high power 4 minutes, or until cornbread is cooked through. Serve warm with cornbread and a variety of toppings. Nutritional Information (per serving): Calories: 360 Total Fat: 12g Saturated Fat: 5g Cholesterol: 135mg Carbohydrate: 36g Sugar: 16g Fiber: 4g Protein: 27g Sodium: 560mg Vitamin A: 45% Vitamin C: 20% Calcium: 8% Iron: 20% ©2017 Tupperware. All rights reserved. 2017-0330-30 EN

OPTIONAL

For the Cornbread 3 tbsp. salted butter, divided ¼ cup granulated sugar 1 egg ¼ cup buttermilk 1/8 tsp. baking soda ¼ cup cornmeal ¼ cup all-purpose flour 1/8 tsp. kosher salt

TO DEMO

1 small onion, peeled, cut into quarters 1 poblano pepper, seeded, cut into quarters ½ jalapeno pepper, seeded 2 cups (leftover) Chicken Cacciatore (see recipe) 1 cup crushed tomatoes 1 tbsp. ground cumin 1 tbsp. chili powder 1 tbsp. smoked paprika ½ tsp. kosher salt

TupperWave® Stack Cooker

Power Chef® System

Measuring Cups

Measuring Spoons

Silicone Spatula

Serves: 4 • Serving size: about 1 cup

minutes

PREP: 10 minutes COOK: 8 minutes

Manhattan Shrimp

CHOWDER (from Shrimp Cocktail)

12 (leftover) shrimp, tails removed and sliced in half lengthwise 1 cup (leftover) Spicy Cocktail Sauce (see recipe) 3 cups bottled clam broth 1 cup vegetable or chicken broth 2 small russet potatoes, scrubbed and chopped 3 strips raw bacon, diced 1 small onion, peeled and chopped 1 bay leaf 3 sprigs fresh thyme or ¼ tsp. dried thyme 1. In the TupperWave® Stack Cooker ¾-Qt./750 mL Casserole, place shrimp in an even layer; set aside. 2. In the TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, stir together cocktail sauce, clam broth, vegetable broth, potatoes, bacon, onion, bay leaf and thyme. Cover and microwave on high power 7 minutes. Remove from microwave, stack casserole with shrimp over casserole with chowder. Microwave on high power 1 minute or until shrimp are warmed through. 3. Remove from microwave, add shrimp to chowder and stir to combine. Serve warm with crusty French bread or oyster crackers.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 230 Total Fat: 4.5g Saturated Fat: 1.5g Cholesterol: 60mg Carbohydrate: 31g Sugar: 12g Fiber: 4g Protein: 21g Sodium: 820mg Vitamin A: 2% Vitamin C: 30% Calcium: 4% Iron: 10%

TupperWave® Stack Cooker

Measuring Cups

Silicone Spatula

Serves: 8 • Serving size: 1 slice

minutes

PREP: 15 minutes COOK: 6 minutes, 30 seconds (1200w)

Apple Spice

CAKE

2 apples, peeled, cored and dice 1 tbsp. ground cinnamon 2 tbsp. brown sugar 1/8 tsp. kosher salt 4 tbsp. salted butter ½ cup granulated sugar 1 small egg

¼ cup heavy cream 2 tbsp. plain (full fat) yogurt 2 tsp. vanilla extract ¼ tsp. baking soda ¼ tsp. cornstarch ½ cup all-purpose flour

1. Grease and flour UltraPro Round Pan.* In a medium bowl, stir together apples, cinnamon, brown sugar and salt; set aside. 2. Place butter in the 2-cup/500 mL Micro Pitcher. Microwave on high power 25 seconds, or until melted. Remove from microwave, transfer to base of the Power Chef® System fitted with the paddle whisk attachment. Add sugar. Cover and pull cord until butter and sugar are well blended. 3. Remove cover and add egg, cream, yogurt, vanilla, baking soda and cornstarch. Cover and pull cord until well blended. Remove cover and add flour. Cover and pull cord until well blended. Using a spatula, transfer batter to pan. 4. Spoon apples in an even layer over the top of the batter. 5. Microwave on high power 6 minutes, 30 seconds or until cake is set. Remove from microwave; let stand 1 minute. 6. Remove cake from pan by turning cake upside down onto a cutting board or cooling rack with small grates. Let cool 10 minutes before slicing. Serve warm or at room temperature with whipped cream and a dusting of cinnamon.

TO DEMO

Nutritional Information (per serving): Calories: 280 Total Fat: 19g Saturated Fat: 7g Cholesterol: 15mg Carbohydrate: 29g Sugar: 20g Fiber: 3g Protein: 3g Sodium: 25mg Vitamin A: 4% Vitamin C: 0% Calcium: 2% Iron: 6%

OPTIONAL

*Although UltraPro Ovenware is nonstick, greasing and flouring helps to ensure an easy release.

UltraPro Round Pan

Micro Pitcher Set

Power Chef® System

Measuring Cups

Measuring Spoons

Silicone Spatula

Apple Corer

Serves: 4 • Serving size: about 1 cup

minutes

PREP: 10 minutes COOK: 3–6 minutes

Turtle

POPCORN 4 cups popped popcorn ½ cup semi-sweet chocolate chips 1 tbsp. salted butter ¼ cup brown sugar 2 tbsp. heavy cream ½ cup chopped pecans, pretzels or candies 1. On a baking sheet lined with the Silicone Wonder® Mat, spread popcorn in an even layer. 2. Place chocolate chips in the 1-cup/250 mL Micro Pitcher. Microwave on high power 45 seconds; stir. Microwave on high power an additional 45 seconds; stir until smooth. Drizzle popcorn with melted chocolate. 3. To make the caramel sauce, place butter in the 2-cup/500 mL Micro Pitcher. Microwave on high power 30 seconds. Whisk in brown sugar and heavy cream until well combined. Microwave on high power 30 seconds, stir. Microwave on high power another 30 seconds, stir. Microwave an additional 30 seconds. Remove from microwave, stir and let stand 3 minutes. 4. Drizzle caramel over popcorn; top with pecans. Let stand 10 minutes or until caramel has set. Serve immediately.

OPTIONAL

TO DEMO

Micro Pitcher Set

Measuring Cups

Measuring Spoons

Silicone Spatula

Silicone Wonder® Mat

Serves: 10 • Serving size: 3 cookies

22 minutes

PREP: 10 minutes COOK: 12 minutes

Maple-Pecan Holiday

COOKIES 2¼ cups all-purpose flour ½ tsp. baking soda 7 oz./200 g salted butter, softened ½ cup granulated sugar ¾ cup brown sugar ¼ cup maple syrup ¼ tsp. kosher salt 3 tsp. vanilla extract 1 egg 2 cups chopped pecans

OPTIONAL

Nutritional Information (per serving): Calories: 500 Total Fat: 31g Saturated Fat: 11g Cholesterol: 60mg Carbohydrate: 52g Sugar: 28g Fiber: 3g Protein: 6g Sodium: 125mg Vitamin A: 10% Vitamin C: 0% Calcium: 2% Iron: 10%

TO DEMO

1. In a medium bowl, whisk together flour and baking soda; set aside. 2. In the base of the Power Chef® System fitted with paddle whisk attachment, combine butter, granulated sugar, brown sugar, maple syrup and salt. Cover and pull cord until pale and well combined. Add vanilla and egg Cover and pull cord until mixture is smooth and well mixed. 3. Transfer mixture to bowl with dry ingredients; mix until well combined. Stir in nuts. 4. Transfer cookie dough to a Freeze-It® container. Seal and store up to 1 month in freezer, or 7 days in refrigerator. 5. To bake, preheat oven to 400° F/205° C. Scoop 2 tbsp. dough and roll into ball. Place dough balls 2"/5 cm apart on a baking sheet lines with the Silicone Wonder® Mat and bake 10–12 minutes or until edges are brown and crisp. Remove pan from oven, transfer cookies to cooling rack.

Silicone Wonder® Mat

Power Chef® System

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Measuring Spoons

Silicone Spatula

Serves: 8 • Serving size: about 1 tbsp.

PREP: 5 minutes

minutes

Orange-Fig BUTTER 3 dried figs ½ tsp. fresh rosemary 1 stick salted butter, softened 2 tbsp. orange marmalade 1. In the base of the Chop ’N Prep™ Chef, combine figs and rosemary. Cover and pull cord until well minced. 2. In the base of the Power Chef® System fitted with the blade attachment, combine fig mixture and butter. Cover and pull cord until well combined. 3. Remove blade. Swirl in orange marmalade. Transfer butter to liquidtight container. Refrigerate, covered, up to 7 days. Nutritional Information (per serving): Calories: 130 Total Fat: 12g Saturated Fat: 7g Cholesterol: 30mg Carbohydrate: 7g Sugar: 3g Fiber: 1g Protein: 0g Sodium: 105mg Vitamin A: 8% Vitamin C: 10% Calcium: 4% Iron: 2%

Porcini BUTTER

*Do not substitute fresh mushrooms. Nutritional Information (per serving): Calories: 130 Total Fat: 12g Saturated Fat: 7g Cholesterol: 30mg Carbohydrate: 4g Sugar: 20g Fiber: 1g Protein: 2g Sodium: 105mg Vitamin A: 8% Vitamin C: 2% Calcium: 2% Iron: 8% ©2017 Tupperware. All rights reserved. 2017-0330-30 EN

OPTIONAL

1. In the base of the Chop ’N Prep™ Chef, combine garlic, shallots and porcini mushrooms. Cover and pull cord until well minced. 2. In the base of the Power Chef® System fitted with the blade attachment, combine porcini mixture and butter. Cover and pull cord until well combined. 3. Transfer butter to a liquid-tight container. Refrigerate, covered, up to 7 days.

TO DEMO

2 garlic cloves, peeled 1 tbsp. shallots 8 dried porcini mushrooms* 1 stick salted butter, softened

Chop ’N Prep™ Chef

Power Chef® System

Measuring Spoons

Silicone Spatula

Serves: 4 • Serving size: ¼ cup

28 minutes

PREP: 10 minutes COOK: 8 minutes + 10 minute stand time

Quinoa Breakfast

BOWLS

½ cup multi-colored quinoa* 1¼ cups water ¼ tsp. kosher salt ½ cup heavy cream 1 cup chopped toasted pecans, divided ½ cup chia seeds, divided 2 bananas, peeled, chopped and divided ½ cup dark maple syrup, divided 1. In the base/water reservoir of the Tupperware® Smart Multi-Cooker, stir together quinoa, water and salt. Place grains insert on top of base; place grains seal on top of grains insert. Microwave on high power 8 minutes. Remove from microwave, let stand 10 minutes or until tender. 2. Divide quinoa evenly between 4 bowls. Top each with cream, pecans, chia, bananas and maple syrup. *Regular quinoa may be substituted.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 540 Total Fat: 33g Saturated Fat: 8g Cholesterol: 35mg Carbohydrate: 57g Sugar: 26g Fiber: 17g Protein: 10g Sodium: 110mg Vitamin A: 10% Vitamin C: 8% Calcium: 15% Iron: 10%

Tupperware® Smart Multi-Cooker

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Measuring Spoons

Silicone Spatula

Serves: 4 • Serving size: 6 shrimp, about ¾ cup salad

22 minutes

PREP: 10 minutes COOK: 7 minutes + 5 minutes standing time

SHRIMP

with Tomatoes, Green Beans & Potatoes 3 cups water 1½ cups chopped red potatoes 1¼ tsp. kosher salt, divided 1½ cups fresh green beans, trimmed 24 fresh medium shrimp, peeled and deveined, with tails on 1 large heirloom tomato, chopped (about 1 cup)

Nutritional Information (per serving): Calories: 270 Total Fat: 19g Saturated Fat: 2.5g Cholesterol: 45mg Carbohydrate: 55g Sugar: 3g Fiber: 2g Protein: 7g Sodium: 430mg Vitamin A: 4% Vitamin C: 25% Calcium: 6% Iron: 6%

OPTIONAL

1. In the base/water reservoir of the Tupperware® Smart Multi-Cooker, combine water, potatoes and ½ tsp. of the salt. Place green beans in shielded colander and stack on top of base. Cover with shielded cover and microwave on high power 4 minutes. Remove from microwave. 2. Add tomatoes to shielded colander. Place shrimp in shallow colander, season with ¼ tsp. of the salt, and stack on top of shielded colander. Cover with shielded cover and microwave on high power an additional 3 minutes. Remove from microwave, let stand, covered, 5 minutes. 3. In the base of the Chop ’N Prep™ Chef, combine garlic, olive oil, vinegar, mustard, oregano and remaining salt. Cover and pull cord until well blended. 4. Drain potatoes and return to base of Smart Multi-Cooker. Add green beans, tomatoes, shrimp and vinaigrette. Gently stir to coat with vinaigrette. Serve warm, or cover and refrigerate 20 minutes to serve chilled.

TO DEMO

For the vinaigrette: 1 garlic clove, peeled ½ cup extra virgin olive oil 2 tbsp. red wine vinegar ½ tsp. mustard 1 tsp. dried oregano

Tupperware® Smart Multi-Cooker

Measuring Cups

Measuring Spoons

Silicone Spatula

Chop ’N Prep™ Chef

Serves: 4 • Serving size: about 1 cup

17+ minutes

PREP: 10 minutes COOK: 7 minutes, 30 seconds

CAPELLINI

with Easy Tomato Sauce ½ lb./225 g capellini pasta, broken in half 1 tsp. kosher salt, divided 2 garlic cloves, peeled ¼ cup loosely packed flat leaf (Italian) parsley 1 tbsp. fresh oregano leaves ¼ cup extra virgin olive oil 1/8 tsp. freshly cracked black pepper 1 lb./455 g cherry tomatoes 8 fresh basil leaves, torn 1. Fill Tupperware® Smart Multi-Cooker base/water reservoir to the max fill line for pasta. Add capellini and ½ tsp. of the salt. Microwave, uncovered, on high power 7 minutes, 30 seconds, or until pasta is al dente or cooked to desired doneness. 2. In the Power Chef® System fitted with the blade attachment, combine garlic, parsley, oregano, olive oil, remaining salt and pepper. Cover and pull cord until well minced. Add tomatoes, cover and pull cord until tomatoes are chopped into about ¼"/.6 cm pieces, about 6 pulls. 3. Drain pasta and return to base/water reservoir. Add tomato mixture, toss to coat; garnish with fresh basil leaves. Serve warm or at room temperature.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 310 Total Fat: 10g Saturated Fat: 1.5g Cholesterol: 0mg Carbohydrate: 48g Sugar: 5g Fiber: 4g Protein: 9g Sodium: 180mg Vitamin A: 25% Vitamin C: 35% Calcium: 4% Iron: 15%

Tupperware® Smart Multi-Cooker

Measuring Cups

Measuring Spoons

Silicone Spatula

Power Chef® System

Serves: 4 • Serving size: 1 cake

27 minutes

PREP: 10 minutes COOK: 12 minutes + 5 minutes standing time

Mini Gluten-Free Almond

CAKES

4 tbsp. salted butter ½ cup granulated sugar 2 eggs ¼ cup heavy cream 2 tbsp. plain (full fat) yogurt 2 tsp. vanilla extract 1 tsp. cornstarch ¼ tsp. baking soda ½ cup coconut flour ½ cup almond flour

TO DEMO

Nutritional Information (per serving): Calories: 390 Total Fat: 31g Saturated Fat: 17g Cholesterol: 100mg Carbohydrate: 24g Sugar: 19g Fiber: 3g Protein: 6g Sodium: 110mg Vitamin A: 15% Vitamin C: 0% Calcium: 6% Iron: 6%

OPTIONAL

1. In the Tupperware® Smart Multi-Cooker base/water reservoir, fill with water to the max fill line for steaming and place shielded colander inside base; set aside. 2. Place butter in the 2-cup/500 mL Micro Pitcher and microwave on high power 45 seconds or until melted. 3. In the base of the Power Chef® System fitted with blade attachment, combine melted butter and sugar. Cover and pull cord until pale and fluffy. Add eggs, cream and yogurt. Cover and pull cord until well mixed. Add vanilla, cornstarch, baking soda, coconut flour and almond flour. Cover and pull cord until well mixed, scraping down sides with a spatula as needed. 4. Divide mixture evenly between 4 Snack Cups. Place Snack Cups inside shielded colander. Cover and microwave on high power 12 minutes, or until a knife inserted into the center of the cake comes out dry, or with a moist crumb. 5. Remove Snack Cups from shielded colander; let stand 5 minutes before serving.

Tupperware® Smart Multi-Cooker

Measuring Cups

Measuring Spoons

Silicone Spatula

Micro Pitcher Set

Power Chef® System

Snack Cups

Serves: 8–10 • Serving size: about ¼ cup

PREP: 15 minutes

minutes

Bacon Beer Cheddar

SPREAD

1 cup farmer’s cheese* or cream cheese, softened 2 cups shredded cheddar, divided** 3 strips cooked bacon, finely crumbled 3 dashes hot sauce ¼ cup plus 1 tbsp. beer or broth 1 garlic clove, peeled and minced ½ tsp white vinegar ¼ tsp. kosher salt 1/8 tsp. nutmeg ½ cup chopped pecans 1. In the base of the Power Chef® System fitted with the blade attachment, combine cream cheese, 1 cup of the cheddar, bacon, hot sauce, beer, garlic, vinegar, salt and nutmeg. Cover and pull cord until well blended. Transfer to a small bowl, cover and refrigerate at least 1 hour. Clean Power Chef® System to prepare for the next step. 2. In the base of the Power Chef® System fitted with the blade attachment, combine pecans and remaining cheddar. Cover and pull cord until pecans are finely minced. 3. Remove cheese spread from refrigerator, form into one large ball, several smaller balls, or log, and roll in pecan-cheddar mixture until well coated. 4. Serve immediately with a variety of crackers, breads, vegetables or fruit, or refrigerate, covered, up to 3 days.

Nutritional Information (per serving): Calories: 200 Total Fat: 15g Saturated Fat: 6g Cholesterol: 30mg Carbohydrate: 4g Sugar: 0g Fiber: 1g Protein: 13g Sodium: 410mg Vitamin A: 8% Vitamin C: 0% Calcium: 25% Iron: 2% ©2017 Tupperware. All rights reserved. 2017-0330-30 EN

OPTIONAL

**Buying any cheese pre-shredded is convenient, but often contains non-caking agents and additives. Using your Grate Master® Shredder to grate your cheese ensures the freshest cheese every time.

TO DEMO

*Farmer’s cheese is similar to cream cheese but contains no additives, stabilizers or gums, and is typically found in the cream cheese section of the grocery store.

Power Chef® System

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Silicone Spatula

Serves: 4 • Serving size: 2 cups

35 minutes

PREP: 15 minutes COOK: 20 minutes

Cozy Chicken

CACCIATORE 6 boneless, skinless chicken thighs, cut into 2"/5 cm pieces 1 cup crushed tomato 4 garlic cloves, peeled and smashed 1 green bell pepper, seeded and chopped 1 small onion, peeled and chopped 1 small eggplant, chopped (about 1½ cups) 1 large zucchini, chopped (about 1½ cups) ¼ cup basmati or jasmine rice 1 tbsp. dried oregano 1¼ tsp. kosher salt 1. In the base of the Microwave Pressure Cooker, combine chicken, tomato, garlic, bell pepper, onion, eggplant, zucchini, rice, oregano and salt; stir until well combined. 2. Seal and microwave on high power 15 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers. Remove cover. Let stand 5 minutes before serving. Liquid will thicken the longer it stands.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 230 Total Fat: 5g Saturated Fat: 1g Cholesterol: 85mg Carbohydrate: 24g Sugar: 8g Fiber: 5g Protein: 24g Sodium: 630mg Vitamin A: 10% Vitamin C: 100% Calcium: 6% Iron: 10%

Microwave Pressure Cooker

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Silicone Spatula

Serves: 4 • Serving size: 2 pieces chicken + vegetables

27 minutes

PREP: 15 minutes COOK: 12 minutes

27-Minute

COQ AU VIN BLANC 2 carrots, chopped 5 new potatoes, quartered 1 small onion, chopped 5 mushrooms, chopped 4 garlic cloves, peeled and smashed 2 strips raw bacon, chopped 5 sprigs fresh thyme or ½ tsp. dried ¼ cup + 2 tbsp. dry white wine, divided ½ tsp. kosher salt 8 skinless, boneless chicken thighs 2 tbsp. cornstarch ½ cup fresh parsley leaves, loosely packed

OPTIONAL

Nutritional Information (per serving): Calories: 340 Total Fat: 6g Saturated Fat: 2g Cholesterol: 75mg Carbohydrate: 48g Sugar: 9g Fiber: 6g Protein: 27g Sodium: 470mg Vitamin A: 110% Vitamin C: 70% Calcium: 8% Iron: 15%

TO DEMO

1. In the base of the Microwave Pressure Cooker, combine carrots, potatoes, onion, mushrooms, garlic, bacon, thyme, ¼ cup wine and salt; stir to combine. 2. Season chicken with salt and pepper. Place chicken on top of vegetables. Seal and microwave on high power 12 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers. 3. Remove cover, transfer ½ cup of the cooking liquid to the 2-cup/500 mL Micro Pitcher; stir in cornstarch. Microwave on high power 30 seconds, or until thick. 4. Meanwhile, remove chicken from pressure cooker, set aside. 5. Transfer cornstarch mixture to base of pressure cooker; stir into vegetables and liquid. Stir in remaining wine and parsley. Return chicken to pressure cooker, coat with sauce. Serve warm.

Microwave Pressure Cooker

Measuring Cups

Measuring Spoons

Silicone Spatula

Micro Pitcher Set

Serves: 8–10 • Serving size: 5 shrimp

minutes

PREP: 15 minutes COOK: 6 minutes

SHRIMP

with Spicy Cocktail Sauce 2 lbs./1 kg large fresh shrimp, peeled and deveined, with tails on ½ tsp. kosher salt 2 garlic cloves, peeled and minced ½ cup tomato or vegetable juice 6 ripe tomatoes, roughly chopped 4 tbsp. prepared horseradish 4 tbsp. fresh lime juice 2 tbsp. Worcestershire sauce 1 tsp. celery salt 3 dashes hot sauce 1. In a large bowl, toss together shrimp and salt. Transfer shrimp to base of the Tupperware® SmartSteamer. Fill water tray to minimum fill line. Place steamer base over water tray. Cover and microwave on high power 3 minutes. Remove from microwave, stir to redistribute shrimp. Microwave on high power an additional 3 minutes. Remove from microwave; set aside. 2. In the base of the Power Chef® System fitted with the blade attachment, combine garlic, tomato juice, tomatoes, horseradish, lime juice, Worcestershire, celery salt and hot sauce. Cover and pull cord until mixture is the consistency of thick tomato sauce. 3. Serve shrimp warm or cold with cocktail sauce.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 130 Total Fat: .5g Saturated Fat: 7g Cholesterol: 30mg Carbohydrate: 29g Sugar: 5g Fiber: 3g Protein: 3g Sodium: 410mg Vitamin A: 2% Vitamin C: 60% Calcium: 4% Iron: 10%

Tupperware® SmartSteamer

Power Chef® System

Measuring Cups

Measuring Spoons

Silicone Spatula

Serves: 2 • Serving size: 10 crackers

20 minutes

PREP: 10 minutes COOK: 10 minutes

9-Ingredient Cheese

CRACKERS

¼ cup all-purpose flour, plus more for rolling 2 tbsp. salted butter ¼ tsp. baking soda 1/8 tsp. turmeric 2 tsp. water ¼ tsp. white vinegar ½ cup shredded sharp orange or yellow cheddar cheese 2 tbsp. grated Parmesan cheese ½ tsp. kosher salt 1. Preheat oven 350° F/175° C. 2. In the base of the Power Chef® System fitted with the blade attachment, combine flour, butter, baking soda, turmeric, water, vinegar, cheddar and Parmesan. 3. Cover and pull cord until dough forms. Remove dough from base of Power Chef® System and form into a ball. 4. On a floured surface using a rolling pin, flatten dough into a 1/8"/.3 cmthick rectangle. Using a cookie cutter, cut into desired shapes. Prick shapes with tines of a fork. Transfer cracker shapes onto a baking sheet lined with the Silicone Wonder® Mat. Sprinkle crackers with salt. 5. Bake 10 minutes or until edges of crackers are lightly browned. Remove and transfer crackers to cooling rack. Let cool completely, about 15 minutes. Store in a liquid-tight container up to 3 days.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 280 Total Fat: 21g Saturated Fat: 13g Cholesterol: 55mg Carbohydrate: 13g Sugar: 0g Fiber: 0g Protein: 10g Sodium: 780mg Vitamin A: 15% Vitamin C: 0% Calcium: 25% Iron: 4%

Power Chef® System

Measuring Cups

Measuring Spoons

Silicone Wonder® Mat

Serves: 5 • Serving size: about ¼ cup

PREP: 10 minutes

minutes

Pumpkin-Yogurt

DIP

¼ cup plain (full fat) yogurt 1 cup pumpkin puree 1 tsp. cinnamon 1/8 tsp. nutmeg 3 tbsp. honey 2 tbsp. chopped roasted pumpkin seeds (optional) 1. In the Kids Baking Set bowl, stir together yogurt, pumpkin puree, cinnamon, nutmeg and honey until well combined. 2. Top with pumpkin seeds. Serve immediately with pretzel rods, sticks, apple and pear wedges, or cover and refrigerate up to 3 days.

TO DEMO

OPTIONAL

Nutritional Information (per serving): Calories: 100 Total Fat: 3.5g Saturated Fat: 1.5g Cholesterol: 0mg Carbohydrate: 15g Sugar: 12g Fiber: 2g Protein: 2g Sodium: 5mg Vitamin A: 150% Vitamin C: 4% Calcium: 4% Iron: 6%

Kids Baking Set

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Serves: 2 • Serving size: 1 cone/tree

PREP: 10 minutes

minutes

White Christmas

CONE TREES 3 tbsp. salted butter, softened 1¼ cups powdered sugar, divided ¾ tsp. vanilla extract 1 tbsp. whole milk 2 ice cream sugar cones Assorted edible decorations 1. In the Kids Baking Set bowl, stir together butter and ¼ cup of the powdered sugar until well mixed; stir in vanilla and milk. 2. Add another ¼ cup of the powdered sugar and stir until well mixed. Repeat with remaining powdered sugar, stirring in ¼ cup at a time until smooth. 3. Spread half of the frosting on the outside of each of the ice cream cones until completely covered. Place frosted ice cream cones upside down onto a plate. Press desired decorations into frosting. Refrigerate 20 minutes to set.* *Trees can be eaten and enjoyed the same day or left at room temperature and used as a decoration only.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 490 Total Fat: 15g Saturated Fat: 9g Cholesterol: 40mg Carbohydrate: 91g Sugar: 79g Fiber: 0g Protein: 0g Sodium: 30mg Vitamin A: 10% Vitamin C: 0% Calcium: 2% Iron: 2%

Kids Baking Set

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