Mandoline
Recipes and Cooking Guide
Tupperware
Handy and high-grade tool helps you quickly and easily slice fruits and
vegetables so you can make super-fast salads and slaws, plenful potato
dishes and so much more. Included instrucons show you how to create
eight dierent shapes: slices, scks, diamonds, waes, cubes, julienne,
crinkle slices and crinkle scks.
Legs fold for compact storage and blades store safely in included blade
case. This super slicer is also safe to use: nonskid feet keep it stable while
food guider protects your hand.
• In Chili/Jet Black/Snow White/Stainless
• Dishwasher safe
• 1230
Tupperware Mandoline Cutting Chart
Tupperware
Mandoline
This is some delicious mul-tasking. Our handy, high-grade slicer
quickly and easily cuts fruits and vegetables into eight dierent
shapes: slices, scks, diamonds, waes, cubes, julienne, crinkle slices
and crinkle scks. Make super-fast salads and slaws, plenful potato
and veggie dishes and so much more.
V-shaped blade inserts
Round knob
adjusts
thickness per
millimeter.
Triangular knob raises
integrated strip blades for
cung into strips. Use posion
6 for 6 mm strips, posion 9
for 9 mm strips or lock for safe
blade storage.
An-skid feet keep it
stable. Back feet fold up
for easy storage.
Food guider features molded teeth
and metal pins for secure food
holding, which means safe hands.
V-shaped blade inserts come with
their own storage case. Switch it up
for straight or crinkled cuts.
5. Apple Cake
6. Apple Crisp
7. Apple Orchard Salsa
8. Apple Pie
9. Apple Scks
10. Apple Streusel
11. Apple Sandwiches
12. Asian Cucumber Salad
13. Au Gran Potatoes
14. Au Gran Potatoes II
15. Balsamic Cucumber Salad
16. Blueberry Corn Salad
17. Chili Lime Potato Chips
18. Cinnamon Apple Chips
19. Eggplant Parmesan with
Spaghe
20. Fabulous French Onion Soup
21. Fall Spice Fruit Chip and Dip
22. French Fries with Homemade
Ketchup
23. Harvest Green Bean Salad
24. Hot and Crispy Potato Chips
with Tangy Onion Dip
25. Loaded Potato Planks
26. Mini Zucchini Pizzas
27. Nuy Gorgonzola Apple Rings
28. OJ Beet Salad
29. Pasta Salad
30. Potatoes Anna
31. Red Sangria
32. Refrigerated Dill Pickles
33. Rusc Apple Tart
34. Scalloped Potatoes
35. Shake N Bake Eggplant
36. Simple Veggie Bake
37. Spicy Potato Chips
38. Spinach Arugula Pesto Zoodle
39. Summer Squash Salad
40. Sweet Potato Fries with Spicy Chili
Mayo
41. Vinaigree Coleslaw
42. Virgin Red Sangria
43. Virgin White Sangria
44. White Sangria
45. Zucchini Gruyere
46. Zucchini Roll Ups
Tupperware Mandoline Recipes
Apple Cake
1. Slice apples using Mandoline set to #2.
2. Place sliced apples into base of MicroPro Grill.
3. Sprinkle brown sugar and cinnamon over apples.
4. In a medium bowl, mix together remaining ingredients, pour over apple mixture
5. Place cover in CASSEROLE posion and microwave on high power 15 minutes. Serve warm.
TUPPERWARE
2-3 apples, peeled cored and sliced
½ tsp. ground cinnamon
1 egg
¾ cup our
¾ cup sugar
¾ cup milk
1 tsp. vegetable oil
2 tsp. baking powder
Apple Crisp
1. Preheat oven to 425° F/218° C.
2. Assemble Mandoline with circular knob set to 4 and triangular knob set to “lock”.
3. Aach apple to food guider and slide down Mandoline to slice. Repeat with remaining apples unl all
apples have been sliced.
4. Place sliced apples in medium bowl, toss with lemon juice, seasoning blend, sugar and our.
5. In small bowl, combine all topping ingredients and mix well.
6. Place sliced apples in UltraPro 2-Qt.Square Pan, sprinkle with topping evenly. Bake 20 minutes or unl
apples are cooked through and crisp is golden brown.
TUPPERWARE
4 apples, peeled & cored
1 tbsp. lemon juice
½ tbsp. cinnamon
¼ cup granulated sugar
2 tbsp. all-purpose our
Topping
¾ cup all-purpose our
¼ cup old-fashioned oats
¼ cup brown sugar
½ tbsp. ground cinnamon
½ tsp. coarse kosher salt
½ cup nuts, chopped
½ cup buer, melted
Apple Orchard Salsa
1. Assemble Mandoline with circular knob and triangular knob both set to 9.
2. Aach apples, one at a me, to the food strip. To dice, slide food guider down Mandoline unl just past
the strip blades. Li 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 unl apples are diced.
4. Place remaining ingredients in base of Quick Chef Pro System with blade aachment. Process unl
nely chopped.
5. Remove blade and sr in diced apple, season to taste with salt and pepper.
TUPPERWARE
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
⅓ cup lime juice
1 tbsp. honey
Salt and pepper to taste
Apple Pie
5–6 apples of choice, peeled
and cored
1 cup granulated sugar
2 tbsp. all-purpose our
1 tsp. Cinnamon-Vanilla
Seasoning
4 tbsp. unsalted buer
1 Easy as Pie Crust
1. Preheat oven to 375° F/190° C.
2. Combine our and salt in mixing bowl and sr. Add shortening by the spoonful.
3. Seal bowl, burp and shake and keep sealed unl mixture becomes coarse and granular.
4. Remove seal and add water. Seal bowl, burp and shake again unl the dough forms a ball.
5. When dough thumps on the boom and sides of bowl, remove and roll into two 9" crusts on the
Silicone Wonder Mat.
6. Slice apples using Mandoline set to #2.
7. In a medium bowl, toss sliced apples with sugar, our and cinnamon unl coated.
8. Line pie plate with pie dough and add apple mixture.
9. Cut buer and add pats of buer over apple mixture.
10. Top pie with remaining pie crust and pierce crust with a fork 4–5 mes over the top.
11. Place pie in oven and bake 50–60 minutes unl mixture is bubbly and crust is golden brown.
TUPPERWARE
Easy as Pie Crust
2 cups all-purpose our
½ tsp. salt
⅔ cup and 2 tbsp. buer-avored
vegetable shortening
¼ cup ice water
Apple Sticks
1. Preheat oven to 400° F/205° C.
2. Combine sugar and Cinnamon-Vanilla Seasoning Blend in a small bowl.
3. Assemble Mandoline with circular knob and triangular knob set to #9.
4. Using food guard, aach apple and slide down Mandoline to cut scks.
5. Toss apple scks in Cinnamon-Vanilla Seasoning Blend and sugar mixture.
6. Roll out pie dough and slice into 2” strips then cut in half.
7. Wrap 2 apple scks in each individual pie dough strips.
8. Toss the wrapped apple scks in the remaining cinnamon and sugar mixture to coat.
9. Place onto baking sheet lined with Silicone Wonder® Mat and bake for 15-18 minutes.
TUPPERWARE
¼ cup granulated sugar
1 Tbsp. cinnamon
1 medium green apple, peeled and cored
1 (9'') prepared pie
Apple Streusel
1. Slice apples using Mandoline set to #2.
2. In a medium bowl, sr together apples, salt, cinnamon, sugar and lemon juice. Pour into base of
MicroPro Grill, set aside.
3. In a medium bowl, mix together crumble ingredients. Mix on low speed unl the mixture is crumbly
and the buer is the size of peas. Once combined, sprinkle over top of apples.
4. Place cover in CASSEROLE posion and microwave on high power 15 minutes. Let cool for 5 minutes to
thicken slightly. Serve warm.
TUPPERWARE
6 granny smith apples, peeled, cored,
and sliced ¼'' thick
pinch ne salt
2 tsp. ground cinnamon
½ cup granulated sugar
1 Tbsp. lemon juice
Crumble topping
1 sck cold unsalted buer,
cut into small pieces
¾ cup all-purpose our
½ cup brown sugar
½ cup rolled oats
¼ tsp. nutmeg
Apple Sandwiches
1. Assemble Mandoline with round knob set to #9.
2. Use food guider to slide apple down Mandoline to make thick slices.
3. Spread about ½ tbsp. nut buer onto each apple slice. Add desired dried fruit or nut to one slice and
then press another buered apple slice onto to the top to form a sandwich.
TUPPERWARE
2 medium apples, cored
6 tbsp. desired nut buer
6 tbsp. dried cranberries, raisins, or nuts
Asian Cucumber Salad
1. Use food guard to slice cucumbers and onions on the Mandoline with the round knob set to #1.
2. Place cucumbers and onions in base of Square Pick-A-Deli Container and top with remaining ingredients
and seal container.
3. Shake well and refrigerate.
TUPPERWARE
1 large English (seedless) cucumber
¼ of a sweet onion
⅓ cup rice vinegar
1 Tbsp. sesame seeds, toasted
1 Tbsp. minced fresh dill or½ tsp. dried dill weed
¾ tsp. salt
¾ tsp. sugar
¼ tsp. crushed red pepper akes
Au Gratin Potatoes
4 large potatoes, thinly sliced
½ tsp. garlic, minced
1 tbsp. buer, melted
1 tbsp. our 1 cup half and half
¾ cup cheddar cheese, shredded and divided
¼ cup Parmigiano-Reggiano
½ tsp. salt
⅛ tsp. pepper chives, chopped (oponal)
1. Place sliced potatoes in the base of the MicroPro Grill.
2. Mix the remaining ingredients except ¼ cup of the cheddar cheese in medium bowl, mix well and pour
over potatoes place cover in CASSEROLE posion, microwave on high for 12 minutes, sr, sprinkle with
remaining cheese, place cover in GRILL posion and cook for 3-5 more minutes.
3. Sprinkle with chives if desired.
TUPPERWARE
Au Gratin Potatoes II
1. Preheat oven to 350° F/175° C.
2. In base of Mix-N-Stor Pitcher, whisk together milk, heavy cream, our, salt, black pepper, and crushed
garlic.
3. Assemble Mandoline with straight blade and set circular knob to #2. Aach a peeled potato to food
guard and slide down Mandoline to slice.
4. In base of Chef Series II 4.3-Qt. Sauteuse, spread an even layer of sliced potatoes.
5. Pour approximately 1 cup of milk mixture over potatoes. Repeang layers.
6. Place cover on pan and put on stove over medium–high heat. Bring milk mixture to a boil, about 8–10
minutes. Transfer pan with cover to the oven and bake for 20 minutes.
7. Remove cover and add cheese, bake uncovered for an addional 20 minutes or unl potatoes are forktender and cheese has browned.
8. Let rest for 10 minutes before serving.
TUPPERWARE
1 cup reduced-fat (2%) milk
2 cups heavy cream
2 tbsp. all-purpose our
2 tsp. coarse kosher salt
½ tsp. black pepper
2–3 cloves garlic, crushed
3 lbs. potatoes, peeled
2 cups grated cheese; cheddar, parmesan, or gruyere
Balsamic Cucumber Salad
1. Set Mandoline round knob to #3, triangular knob to "lock" and select the straight v-shaped blade insert.
Using food guider, slice both cucumbers, discarding the ends. Transfer to medium bowl.
2. Switch Mandoline round knob to #1, and use food guider to slice onion. Add to cucumber in bowl.
3. Add tomatoes, feta and balsamic dressing to cucumber mixture and toss gently to combine.
TUPPERWARE
2 medium cucumbers, halved
1 medium red onion, peeled
1 pint grape tomatoes, halved
6-oz. container feta cheese
1 cup balsamic dressing
Blueberry Corn Salad
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 aach 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. Aach 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.
TUPPERWARE
1 cucumber
½ small red onion, peeled
2 cups corn, fresh or thawed
1 cup fresh blueberries
¼ cup cilantro, chopped
1 jalapeno pepper, seeded and
chopped
Dressing
1 lime, juiced
3 Tbsp. extra virgin olive oil
2 Tbsp. honey
½ tsp. Southwest Chipotle
Seasoning
½ tsp. coarse kosher salt
¼ tsp. black pepper
Chili Lime Potato Chips
1. In a small bowl mix seasoning ingredients and place in the Spice Shaker. Set aside.
2. In Chef Series 6-Qt. Dutch Oven over medium heat, bring oil to 350° F/ 175C° C. Use a frying or candy
thermometer to monitor temperature.
3. Set Mandoline round knob to #1, triangular knob to "lock" and select the straight v-shaped blade insert.
Using the food guider, slice potatoes into chips and place in a bowl lled with cold water to prevent
browning.
4. Drain potatoes well, pat dry and fry in batches 6-10 minutes or unl crisp, removing chips as they
brown.
5. Season immediately with seasoning and sprinkle with lime zest
TUPPERWARE
2 qt. vegetable oil
1 lb. russet potatoes, peeled
2 limes, grated on a microplane
Seasoning
¼ dried ancho chile, seeded and
hand-torn into pieces
½ tsp. whole coriander seeds
¼ tsp. chili powder
¼ tsp. ground cumin
½ tsp. sweet paprika
¼ tsp. dried oregano
Pinch ground cinnamon
½ tsp. sugar
1½ tsp. kosher salt
dash freshly ground black pepper
Cinnamon Apple Chips
1. Preheat oven to 225° F/107° C.
2. Aach apple (no need to core) to your Mandoline food guider, set round knob to #2 for thicker slices, or
#1 for thinner slices.
3. Mix sugar and cinnamon together in a bowl; sprinkle over apple slices.
4. Place apple slices on two baking sheets lined with parchment paper and sprinkle with seasoning blend.
5. Bake both sheets at the same me, on upper and lower racks, 45 minutes.
6. Flip slices and bake another 45 minutes. For thicker slices, more baking me may be necessary. Monitor
throughout baking and remove chips once they crisp up and lose their moisture.
7. Cool on a cooling rack unl chips are crisp and store in a Modular Mates container.
TUPPERWARE
1 apple, any type
½ tsp. cinnamon, ground
2 tsp. sugar
Eggplant Parmesan with Spaghetti
1. Set up a breading staon using 3 dishes. In the rst dish, add the our and season with salt and pepper, to
taste. In the second dish whisk the eggs with½ cup water. In the third dish combine the parsley, oregano,
basil, bread crumbs, cornmeal, 2 Tbsp. Parmesan and season with salt and pepper, to taste.
2. Slice eggplant using Mandoline set to #5. Dredge them in our, then in the egg wash and then in the bread
crumbs.
3. Place eggplant slices a few at a me in the base of the MicroPro Grill. Place cover in the GRILL posion.
4. Microwave on high power 5-6 minutes. Repeat unl all are Grilled.
5. When all are Grilled in the base of the MicroPro GRILL place one layer of eggplant, one layer of sauce (1
cup), one layer of mozzarella cheese, repeat layers, sprinkle remaining parmesan cheese. Replace cover in
CASSEROLE Posion and microwave on high for 2-3 minutes.
6. Place spaghe on a plate and top with eggplant parmesan and sauce.
TUPPERWARE
1 small eggplant
¾ cup our
¼ tsp. black pepper
½ tsp. salt
1 egg
½ tsp. parsley
½ tsp. oregano
½ tsp. basil
¼ cup Parmesan cheese, grated
¼ cup cornmeal
1½ cup seasoned Italian breadcrumbs
4 servings spaghe, cooked
1 jar pasta sauce
1 cup shredded mozzarella cheese
2 Tbsp. chopped parsley leaves, for
garnish
Fabulous French Onion Soup
1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
Using food guider, slice onions.
2. In 6-Qt. pot over medium heat, melt buer.
3. Add onions to pot, srring occasionally unl soened and beginning to brown, 15–20 minutes.
4. Once onions are browned and soened, add wine and garlic. Sr, scraping along the boom of the pot to
pick up any browned onion bits that have collected there.
5. Add beef and chicken broth to pot.
6. Bring to a boil, reduce heat and simmer 20–30 minutes.
7. To create crosni while soup simmers, preheat oven to 400° F/200° C.
8. Bake baguee slices 5 minutes. Flip, add cheese and bake 5 minutes more, unl cheese has melted.
9. Serve soup topped with crosni.
TUPPERWARE
4–6 small or medium onions, peeled
1 sck unsalted buer
1 cup dry red wine
2 garlic cloves, chopped 1 tbsp.
Worcestershire sauce
1 tsp. coarse kosher salt
½ tsp. black pepper
4 cups low-sodium beef broth
4 cups low-sodium chicken broth
1 baguee, cut into 8 slices
⅓ cup shredded Swiss cheese
Fall Spice Fruit Chip and Dip
1. Pour heavy cream into base of Power Chef System. Cover with Whip ’N Prep aachment and turn handle
unl s peaks form.
2. Add remaining ingredients and turn handle unl combined.
3. Set Mandoline round knob to #6, set triangular knob to “lock” and select the straight v-shaped blade insert.
4. Aach apples, one at a me, to food guider and push food guider down Mandoline to slice into discs.
5. Serve immediately with dip.
TUPPERWARE
2 apples, cored
1 cup heavy cream
¼ cup pumpkin puree
¼ cup powdered sugar
¼ tsp. pumpkin pie spice
½ tsp. vanilla extract
French Fries with Homemade
Ketchup
1. In Chef Series 6-Qt. 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 Mandoline to #6 for shoestring fries or #9 for standard fries and select the straight vshaped blade insert.
3. Using food guider, slice potatoes into fries.
Slowly add potatoes to oil to avoid boil over and fry, srring occasionally, raising heat seng as needed to
maintain frying temperature, 10–12 minutes unl golden and crisp. Drain well and season immediately
with seasoning.
4. Combine all ingredients in 1-Qt. Micro Pitcher; mix with Silicone Spatula to combine thoroughly.
5. Cover and microwave on high power 2 minutes.
6. Sr again and cool completely.
TUPPERWARE
2 qt. vegetable oil
1 lb. russet potatoes
1 tsp. Steak & Chop Seasoning
Ketchup
6 oz. tomato paste
¼ cup dark brown sugar
½ tsp. dry ground mustard
½ tsp. coarse kosher salt
¼ tsp. ground cinnamon
2 tsp. Southwest Chipotle Seasoning
⅓ cup water
2 tbsp. white vinegar
Harvest Green Bean Salad
1. Using food guider, slice fennel using Mandoline round knob set to #2, triangular knob to "lock" and select
the straight v-shaped blade insert. Place slices in SmartSteamer colander tray.
2. Fill Base of Smart Mul-Cooker with 1¾-cup water to the Steam Fill Line. Place Large Shielded Colander
inside Base.
3. Place green beans in Large Shielded Colander. Place Shallow Colander on top ll with Fennel and cover with
Shielded Cover. Microwave on high power 10 minutes.
4. Mix lemon juice, mustard, ⅓ cup olive oil, salt and pepper in Quick Shake Container.
5. Add green beans, fennel, pecan and cranberries into large bowl with top with dressing and sr to combine.
6. Serve immediately.
TUPPERWARE
½ fennel bulb
1 lb. green beans, trimmed
1 lemon, juiced
1 Tbsp. Dijon mustard
⅓ cup + 1 Tbsp. extra virgin olive oil
½ tsp. coarse kosher salt
¼ tsp. black pepper
1 cup pecans
⅓ cup dried cranberries
Hot and Crispy Potato Chips with
Tangy Onion Dip
1. In Chef Series 6-Qt. Dutch Oven over medium heat, bring oil to 350° F/175° C. Use a frying or candy thermometer to
monitor temperature.
2. 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 lled with cold water to prevent browning. Drain
potatoes well, pat dry and fry in batches 6–10 minutes or unl crisp, removing chips as they brown.
4. Season immediately with seasoning.
5. Place onions into base of Power Chef System ed with blade aachment, cover and pull cord several mes to chop.
6. In Chef Series 11" Fry Pan, heat olive oil over medium-high heat, add onions and sauté, srring occasionally, unl onions
just begin to brown, about 2–3 minutes.
7. Lower heat to medium and connue to sauté, srring frequently, unl onions are golden, about 7–8 minutes. Remove
from heat and cool completely.
8. Place half of the cooled onions into base of Power Chef System, ed with blade aachment, along with green onions.
Cover and pull cord several mes to nely mince.
9. Switch to paddle whisk aachment, add remaining ingredients, including reserved onions, cover and pull cord several
mes to fully blend. Serve with fresh veggies or potato chips.
TUPPERWARE
2 qt. vegetable oil
1 lb. russet potatoes, peeled
1 tbsp. Steak & Chop Seasoning
Dip
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. Steak & Chop Seasoning
Loaded Potato Planks
1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
2. Using a knife, cut potato in half lengthwise, discard ends and aach one half to food guider and push
guider down Mandoline to create 4 (¼") planks. Set aside.
3. Place bacon in the base of the MicroPro Grill. Place cover on bacon in the GRILL posion.
4. Microwave on high power 3 minutes. Flip bacon and microwave on high power 3 minutes. Remove bacon,
set aside. Crumble when cool.
5. Place potatoes in the base of the MicroPro Grill. Sprinkle with salt. Place cover on potatoes in the
CASSEROLE posion.
6. Microwave on high power 3 minutes. Flip potatoes, place cover on potatoes in the GRILL posion.
Microwave on high power 3 minutes or unl the desired doneness.
7. Top potatoes with sour cream, crumbled bacon, Cheddar and green onion. Serve warm or at room
temperature.
TUPPERWARE
2 slices bacon
1 large russet potato, scrubbed
¼ tsp. kosher salt
¼ cup sour cream
½ cup shredded Cheddar
2 tbsp. thinly sliced green onion
Mini Zucchini Pizzas
1. Set Mandoline round knob to #6, triangular knob to “lock” and select the straight v-shaped blade insert.
2. Using food guider, slice zucchini.
3. Spread out zucchini slices on UltraPro Oven Plate.
4. Top each slice with about 1 tsp. of marinara.
5. Microwave for 2 minutes or unl zucchini have soened.
6. Top with shredded Parmesan cheese and microwave for 10-20 seconds, or unl cheese melts.
TUPPERWARE
1 small zucchini
⅓ cup marinara sauce
⅓ cup Parmesan cheese, shredded
Nutty Gorgonzola Apple Rings
1. Preheat oven to 400 degrees F. Line a baking pan with Silicone Wonder Mat; set aside.
2. In a small bowl sr together the coarsely chopped walnuts, packed brown sugar, vanilla, salt and crushed
red pepper. Spread nut mixture onto Silicone Wonder Mat. Bake about 10 minutes or unl nuts are
toasted, srring twice. Cool.
3. Core the apples with an apple corer, making sure to remove all of the seeds. Cut Using the Mandoline with
round knob at #2 and the triangular knob at #6, slice thin strips and brush both sides of rings with lemon
juice; set aside.
4. In a small bowl sr together cream cheese and honey. Spoon cream cheese mixture into a small resealable
plasc bag; seal bag. Snip o a corner of the bag. Pipe cream cheese mixture onto apple rings.
5. Sprinkle with Gorgonzola cheese and Spicy Candied Walnuts. Serve immediately or cover and chill for up to
2 hours.
TUPPERWARE
4 oz. whipped cream cheese
2 Tbsp. dark honey
2 tart green or red apples
½ lemon, juiced
¼ cup crumbled Gorgonzola or other
blue cheese
½ cup spicy candied walnuts
Spicy candied walnuts
1 cup coarsely chopped walnuts
1 Tbsp. packed brown sugar
1 tsp. vanilla
dash salt
dash crushed red pepper
OJ Beet Salad
1. Set Mandoline round knob to #9, triangle knob to “lock” and select the straight v-shaped blade insert.
2. Secure beet to food guider. Push food guider down Mandoline to slice beets into discs. Repeat with
remaining beets.
3. Place sliced beets in base of Microwave Pressure Cooker and pour orange juice and salt over them.
4. Seal and microwave on high power 10 minutes. Remove from microwave and allow pressure to release
naturally unl pressure indicator fully lowers, about 4–6 minutes.
5. Top with walnuts and goat cheese. Serve over mixed greens with orange wedges and another splash of
orange juice, if desired.
TUPPERWARE
3 beets, peeled
1 cup orange juice
1 tsp. coarse kosher salt
¼ cup walnuts, toasted
¼ cup crumbled goat cheese
mixed greens of your choice
Pasta Salad
1. Place pasta into Microwave Pasta Maker base and ll with water to ll line. Season water with salt.
Microwave on high power 15 minutes. Drain aer cooking.
2. Set Mandoline round knob to #4, triangular knob to "lock" and select the straight v-shaped blade insert.
Aach cucumbers to food guider and place at top of Mandoline and push down to slice. Once sliced, cut in
half. Set aside.
3. Layer (boom to top): dressing, tomatoes, carrots, broccoli, cucumbers, pasta.
4. Securely seal container. Store in refrigerator unl ready to serve.
5. When ready to serve, shake Quick Shake Container unl all ingredients are combined. Pour into bowl and
serve.
TUPPERWARE
2 cups cooked bowe pasta
¼ cup cucumbers
3 Tbsp. Light Ranch or preferred dressing
¼ cup cherry tomatoes, sliced
¼ cup baby carrots, chopped
¼ cup broccoli orets, chopped
Potatoes Anna
1. Preheat oven to 450° F/232° C.
2. Assemble Mandoline with circular knob set to #2. Aach potato halves one at a me to food guard and
slide down the Mandoline to slice into discs. Connue unl all potatoes are sliced.
3. In Thatsa Medium Bowl, toss sliced potatoes with salt.
4. Place buer in Chef Series II 8″ Fry Pan over medium heat and cook unl melted. Remove from heat.
5. Lay sliced potatoes into even layers in pan unl pan is full of potatoes.
6. Place in oven and bake uncovered for 25–30 minutes or unl potatoes are fork tender.
7. Allow to rest for 10 minutes and then carefully invert pan onto serving dish to unmold the potatoes.
TUPPERWARE
1½ lbs. russet potatoes, 3–4 large potatoes, peeled and cut in half
½ tsp. coarse kosher salt
3 tbsp. unsalted buer
Red Sangria
1. Combine 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. Aach 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 substung grape juice for the wine.
TUPPERWARE
25-oz. bole 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
Refrigerated Dill Pickles
1. In the 1-Qt. Micro Pitcher, combine water, vinegar, sugar and salt. Cover and microwave on high for 2-4
minutes, srring halfway through unl sugar and salt are dissolved. Set aside to cool.
2. Use food guard to slice cucumbers on the Mandoline with the round knob set to #2.
3. Place cucumbers in the base of the square Pick-A-Deli keeper.
4. Pour cooled vinegar and water mixture over cucumbers. Place in the refrigerator.
5. Let mixture sit overnight.
TUPPERWARE
2 cucumbers, halved
2 cups water
½ cup white vinegar
1 Tbsp. sugar
1 Tbsp. salt
½ cup fresh dill
Rustic Apple Tart
1. Preheat oven to 425° F/218° C.
2. On Silicone Wonder Mat, roll out pie dough into an oblong circle. Li 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, unl apples are tender and crust is golden brown. Serve warm or at room
temperature.
TUPPERWARE
1 refrigerated pie crust
1 large Granny Smith apple, peeled and cored
½ lemon, juiced
1 tsp. ground cinnamon
¼ cup granulated sugar
2 tbsp. all-purpose our
Scalloped Potatoes
1. Use food guard to slice potatoes on the Mandoline with the round knob set to #2.
2. Place sliced potatoes in the base of the MicroPro Grill.
3. Mix the remaining ingredients in small bowl, and pour over potatoes place cover in CASSEROLE posion,
microwave on high for 12 minutes, sr, sprinkle with bread crumbs if desired place cover in GRILL posion
and cook for 3-5 more minutes.
TUPPERWARE
4 large potatoes, thinly sliced
½ tsp. garlic, minced
1 tbsp. buer, melted
1 cup half and half
½ tsp. salt
⅛ tsp. pepper
nutmeg, dash
Seasoned bread crumbs, (oponal)
Shake N Bake Eggplant
1. Preheat oven to 450 degrees
2. Set circular knob of Mandoline to #9. Cut eggplant in half before slicing to make easier to handle. Using
food guard slice eggplant into discs.
3. Spread eggplant out into a single layer of paper towels. Liberally coat slices of eggplant with salt and let
sit for 20-30 minutes. This will draw excess moisture out of the eggplant making them crispier. Blot dry
with paper towel.
4. Place eggs and breadcrumbs into separate bowls.
5. Add the eggplant slices to the eggs, seal bowl, and gently shake to coat.
6. Remove eggplant from egg and allow excess to drip o.
7. Add eggplant slices to breadcrumbs, seal, and gently shake to coat with breadcrumbs.
8. Spread out eggplant onto baking sheet lined with Silicone Wonder Mat.
9. Bake in oven for 10 minutes and then ip and bake for an addional 10 minutes to brown other side.
TUPPERWARE
1 small eggplant
1 Tbsp. coarse kosher salt
3 eggs, lightly beaten
1 cup breadcrumbs
Simple Veggie Bake
1. Preheat oven to 425° F/218° C.
2. Set mandoline round knob to #4, triangular knob to “lock” and select the straight v-shaped blade insert.
3. Press down on potato half to aach to food guider and place on top of Mandoline. Push food guider
down mandoline to slice potato into discs. Repeat with remaining potato halves.
4. Toss potatoes slices in salt and spread evenly over inverted cover of UltraPro 3.5-Qt. Lasagna Pan.
Microwave on high power 5 minutes.
5. With mandoline round knob sll set to #4, aach tomato to food guider and push down to slice.
6. Set mandoline round knob to #2. Aach a zucchini half to the food guider and slice. Repeat with
remaining zucchini halves.
7. Toss zucchini slices in seasoning blend and olive oil and layer in even rows over warm potatoes. Layer
sliced tomato in two rows over zucchini.
8. Sprinkle Parmesan cheese over vegetables and bake, uncovered, 20 minutes, or unl cheese is browned
and vegetables are tender
TUPPERWARE
2 Idaho potatoes, peeled and halved
½ tsp. coarse kosher salt
1 zucchini, halved
2 Roma tomatoes
1 tsp. Italian Herb Seasoning
2 tsp. extra virgin olive oil
½ cup Parmesan cheese, shredded
Spicy Potato Chips
1. In a small bowl mix seasoning ingredients and place in the Spice Shaker. Set aside
In Chef Series 6-Qt. 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.
Using the food guider, slice potatoes into chips and place in a bowl lled with cold water to prevent
browning.
Drain potatoes well, pat dry and fry in batches &-10 minutes or unl crisp, removing chips as they brown.
Season immediately with seasoning.
TUPPERWARE
2 qt. vegetable oil
1 lb. russet potatoes, peeled
Spicy Seasoning
1 Tbsp. kosher salt
1 tsp. black pepper
2 tsp. paprika
1 tsp. thyme
1 Tbsp. brown sugar
¼ tsp. cayenne pepper
Spinach Arugula Pesto Zoodle
1. Fill Base of Smart Mul-Cooker with 1¾-cup water to the Steam Fill Line add salt. Place Large Shielded
Colander inside Base.
2. Using the julienne aachment for the Mandoline, run the zucchini across the blade to create long
noodlelike strands.
3. Mince garlic and sunower seeds using the Quick Chef Pro System. Add spinach, arugula, lemon zest,
lemon juice and Parmesan. Chop unl nely minced while streaming in olive oil. Add coarse kosher salt
and pepper to taste.
4. Place zucchini strands in Large Shielded Colander;
5. Cover with Shielded Cover and microwave on high for 2-3 minutes. Remove from microwave.
6. In a large bowl, toss together pesto and vegetable noodles unl well coated.
7. Serve warm or cold.
TUPPERWARE
2 large zucchini, ends trimmed
1 garlic clove, peeled
¼ cup shelled, toasted sunower seeds or slivered almonds
3 cups loosely packed fresh baby spinach
2 cups loosely packed arugula
Zest and juice of half a lemon
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
⅛ tsp. coarse kosher salt
Summer Squash Salad
1. Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini
and squash. Transfer vegetables to large bowl and toss with ¼ tsp. of salt. Let stand 10 minutes; drain
liquid.
2. In the bowl of the Chop ’N Prep Chef, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red
onion, honey and remaining salt. Pour over vegetables and gently toss to coat.
3. Refrigerate 20 minutes. Sprinkle with poppy seeds before serving.
TUPPERWARE
1 large zucchini, ends trimmed
1 large yellow squash, ends trimmed
½ tsp. kosher salt, divided
Juice of 1 lemon
3 tbsp. extra virgin olive oil
3 tbsp. rice vinegar
2 cloves garlic, peeled
¼ cup fresh cilantro
¼ of small red onion, peeled
2 tbsp. honey
1 tsp. poppy seeds, toasted
Sweet Potato Fries with Spicy Chili Mayo
1. In Chef Series 6-Qt. 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 Mandoline to #9 and select the crinkle v-shaped blade insert. With potato secured in
the food guider, in one smooth moon, slide potato through the rst 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 o excess.
4. Fry in batches, srring occasionally, and raising heat seng as needed to maintain frying temperature,
10–12 minutes unl golden and crisp. Drain well and season immediately with seasoning.
5. Place egg yolk, mustard, lemon juice and salt into base of Power Chefâ„¢ System ed with paddle
whisk aachment. Cover and pull cord several mes to combine.
6. Place funnel in funnel recess and slowly add oil while pulling cord unl all oil is fully incorporated and
mayonnaise is thick.
7. Remove cover and paddle whisk, add seasoning and sr to combine.
TUPPERWARE
2 qt. vegetable oil
1 lb. sweet potatoes
3 tbsp. corn starch
1 tsp. Steak & Chop Seasoning
Spicy Chili Mayo
1 egg yolk
1 tsp. Dijon mustard
½ lemon, juiced
¼ tsp. coarse kosher salt
¾ cup canola oil
1 tbsp. Southwest Chipotle
Seasoning
Vinaigrette Coleslaw
1. Combine vinegar, oil, celery seed and pepper in 1-Qt. Micro Pitcher. Cover and place in freezer at least
15 minutes, or unl chilled.
2. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert.
3. Aach 1 quarter of cabbage to food guider and slice. Repeat with remaining quarters.
4. In a large bowl, toss cabbage with sugar and salt.
5. Transfer to microwave-safe bowl. Cover and microwave on high power 1 minute. Sr and microwave
1½ minutes more. Cabbage should be wilted by about ⅓.
6. Spin cabbage in Salad Spinner (or dry with paper towels) to dry, about 30–60 seconds. Return to large
bowl.
7. Place carrots in base of Power Chef System, ed with blade aachment. Cover and pull cord to
process unl carrots are roughly chopped. Add to cabbage.
8. Remove vinaigree from freezer and pour over cabbage mixture and toss. Serve immediately or
thoroughly chill in fridge about 1 hour before serving.
TUPPERWARE
½ cup apple cider vinegar
¼ cup vegetable oil
½ tsp. celery seed
½ tsp. black pepper
1 large green cabbage, about 1½ lbs., cored and quartered
½ cup granulated sugar
2 tsp. coarse kosher salt
16-oz. bag baby carrots
Virgin Red Sangria
1. Combine grape juice 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. Aach 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.
TUPPERWARE
25-oz. grape juice
2 cups club soda
1 cup orange juice
1 cup pineapple juice
1 lime
1 lemon
½ orange
½ red or green apple, cored
Virgin White Sangria
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. Aach 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.
TUPPERWARE
48 oz. white grape juice
4 cups club soda
1 cup blueberries
2 mint sprigs
½ cucumber
1 lemon
White Sangria
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. Aach 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.
TUPPERWARE
48 oz. white wine
4 cups club soda
1 cup blueberries
2 mint sprigs
½ cucumber
1 lemon
Zucchini Gruyere
1. Set circular knob of Mandoline to #9. Cut zucchini in half before slicing to make easier to handle. Using
food guard slice zucchini into discs.
2. Wash and slice zucchini with the Mandoline. Layer slices on Ultrapro oven plate.
3. Place in the microwave for 3 minutes at full power, remove and drain the water that they have
released.
4. Sprinkle with Breadcrumbs, season to taste. Sprinkle cheese over breadcrumbs. Drizzle buer on top
5. Microwaveable 2 to 3 minutes, re1move and sprinkle parsley on top and serve immediately.
TUPPERWARE
3 medium zucchinis
2 tbsp. melted buer
2 tbsp. breadcrumbs
½ cup Gruyere Cheese
1 teaspoon chopped parsley
Salt and white pepper
Zucchini Roll Ups
1. Set Mandoline round knob to #2, triangular knob to ''lock'' and select the straight v-shaped blade insert.
Using food guider, slice zucchini.
2. Spread out zucchini slices.
3. Spread about 1 Tbsp. of the lling onto the a zucchini and spread it out evenly with your ngers (or a
spoon).
4. Arrange the herbs down on one end, top with veggies and then roll the zucchini up like sushi. Secure
the end with toothpicks if necessary.
5. Repeat unl all ingredients are used.
TUPPERWARE
1 medium zucchini
½ cup sun dried tomato hummus
¼ cup fresh parsley
8 - 10 leaves of fresh basil
¼ cup nely sliced red pepper
¼ cup nely sliced carrot
Loading...