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 filled with cold water to prevent
browning.
4.
Drain potatoes well, pat dry and fry in batches 6
-
10 minutes or until 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.
Attach 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 time, on upper and lower racks, 45 minutes.
6.
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.
7.
Cool on a cooling rack until 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 station using 3 dishes. In the first dish, add the flour 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 flour, then in the egg wash and then in the bread
crumbs.
3.
Place eggplant slices a few at a time in the base of the MicroPro Grill. Place cover in the GRILL position.
4.
Microwave on high power 5
-
6 minutes. Repeat until 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 Position and microwave on high for 2
-
3 minutes.
6.
Place spaghetti on a plate and top with eggplant parmesan and sauce.
TUPPERWARE
1 small eggplant
¾ cup flour
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 spaghetti, 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 butter.
3. Add onions to pot, stirring occasionally until softened and beginning to brown,
15
–
20
minutes.
4. Once onions are browned and softened, add wine and garlic. Stir, scraping along the bottom 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 crostini while soup simmers, preheat oven to 400° F/200° C.
8. Bake baguette slices 5 minutes. Flip, add cheese and bake 5 minutes more, until cheese has melted.
9. Serve soup topped with crostini.
TUPPERWARE
4
–
6
small or medium onions, peeled
1 stick unsalted butter
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 baguette, cut into 8 slices
⅓
cup shredded Swiss cheese
