Stuffed

Stuffed

Serves 6
Serving size: 1 slider
Prep: 10 minutes
Cook: 10 minutes

Serves 6
Serving size: 1 slider
Prep: 10 minutes
Cook: 10 minutes

1 lb./455 g ground beef

1 tsp. coarse kosher salt
1 tsp. black pepper
6 tbsp. desired shredded cheese

1 lb./455 g ground beef

1 tsp. coarse kosher salt
1 tsp. black pepper
6 tbsp. desired shredded cheese

1. Place cup ground beef in base of one Slider Stacker and press down firmly with
fingers, making a small indent in the center of beef.
2. Place 1 tbsp. shredded cheese in center of beef.
3. Add another cup ground beef on top of shredded cheese and press down
firmly with fingers to form sliders. Cover with another Slider Stacker and repeat
twice. When Slider Stacker is full, seal and freeze up to 1 month.
4. When ready to cook, defrost sliders and remove from Stackers. Preheat pan over
medium heat and sear desired number of sliders 45 minutes until browned. Flip
and continue to cook until burger reaches an internal temperature of 155F/66 C,
about 45 minutes longer.

1. P
 lace cup ground beef in base of one Slider Stacker and press down firmly with
fingers, making a small indent in the center of beef.
2. Place 1 tbsp. shredded cheese in center of beef.
3. A
 dd another cup ground beef on top of shredded cheese and press down
firmly with fingers to form sliders. Cover with another Slider Stacker and repeat
twice. When Slider Stacker is full, seal and freeze up to 1 month.
4. When ready to cook, defrost sliders and remove from Stackers. Preheat pan over
medium heat and sear desired number of sliders 45 minutes until browned. Flip
and continue to cook until burger reaches an internal temperature of 155F/66 C,
about 45 minutes longer.

Note: Ground turkey or chicken can be substituted for beef.

Note: Ground turkey or chicken can be substituted for beef.

2015 Tupperware 2015-0785-37 EN

2015 Tupperware 2015-0785-37 EN

Stuffed

Stuffed

Serves 6
Serving size: 1 slider
Prep: 10 minutes
Cook: 10 minutes

Serves 6
Serving size: 1 slider
Prep: 10 minutes
Cook: 10 minutes

1 lb./455 g ground beef

1 tsp. coarse kosher salt
1 tsp. black pepper
6 tbsp. desired shredded cheese

1 lb./455 g ground beef

1 tsp. coarse kosher salt
1 tsp. black pepper
6 tbsp. desired shredded cheese

1. Place cup ground beef in base of one Slider Stacker and press down firmly with
fingers, making a small indent in the center of beef.
2. Place 1 tbsp. shredded cheese in center of beef.
3. Add another cup ground beef on top of shredded cheese and press down
firmly with fingers to form sliders. Cover with another Slider Stacker and repeat
twice. When Slider Stacker is full, seal and freeze up to 1 month.
4. When ready to cook, defrost sliders and remove from Stackers. Preheat pan over
medium heat and sear desired number of sliders 45 minutes until browned. Flip
and continue to cook until burger reaches an internal temperature of 155F/66 C,
about 45 minutes longer.

1. P
 lace cup ground beef in base of one Slider Stacker and press down firmly with
fingers, making a small indent in the center of beef.
2. Place 1 tbsp. shredded cheese in center of beef.
3. A
 dd another cup ground beef on top of shredded cheese and press down
firmly with fingers to form sliders. Cover with another Slider Stacker and repeat
twice. When Slider Stacker is full, seal and freeze up to 1 month.
4. When ready to cook, defrost sliders and remove from Stackers. Preheat pan over
medium heat and sear desired number of sliders 45 minutes until browned. Flip
and continue to cook until burger reaches an internal temperature of 155F/66 C,
about 45 minutes longer.

Note: Ground turkey or chicken can be substituted for beef.

Note: Ground turkey or chicken can be substituted for beef.

2015 Tupperware 2015-0785-37 EN

2015 Tupperware 2015-0785-37 EN

SLIDERS

SLIDERS

SLIDERS

SLIDERS

Refrigerator

Refrigerator

Makes about 2 cups

Makes about 2 cups

DILL PICKLES
2 cups water
cup white vinegar
1 tbsp. sugar
1 tbsp. coarse kosher salt

DILL PICKLES
2 cucumbers, halved
1 small onion, peeled
cup fresh dill

2 cups water
cup white vinegar
1 tbsp. sugar
1 tbsp. coarse kosher salt

2 cucumbers, halved
1 small onion, peeled
cup fresh dill

1. In the TupperWave Stack Cooker 1-Qt./1.75 L Casserole, combine water,

vinegar, sugar and salt. Cover and microwave on high power 24 minutes,
stirring halfway through, until sugar and salt are dissolved. Set aside to cool.
2. S
 et Mandoline round knob to #4, triangular knob to lock and select the
straight v-shaped blade insert. Attach cucumber to food guider, place at the top
of the Mandoline and push down to slice. Set aside.
3. A
 djust Mandoline round knob to #2. Using food guider, push down to slice
onion. Cut onion rings in half with a knife.
4. P
 lace cucumbers and onions in base of Pick-A-Deli Container and top with
fresh dill.
5. Pour cooled vinegar mixture over cucumbers and onions.
6. Let mixture sit overnight and enjoy. Store in refrigerator up to 2 weeks.

1. In the TupperWave Stack Cooker 1-Qt./1.75 L Casserole, combine water,

vinegar, sugar and salt. Cover and microwave on high power 24 minutes,
stirring halfway through, until sugar and salt are dissolved. Set aside to cool.
2. Set Mandoline round knob to #4, triangular knob to lock and select the
straight v-shaped blade insert. Attach cucumber to food guider, place at the top
of the Mandoline and push down to slice. Set aside.
3. Adjust Mandoline round knob to #2. Using food guider, push down to slice
onion. Cut onion rings in half with a knife.
4. Place cucumbers and onions in base of Pick-A-Deli Container and top with
fresh dill.
5. Pour cooled vinegar mixture over cucumbers and onions.
6. Let mixture sit overnight and enjoy. Store in refrigerator up to 2 weeks.

2015 Tupperware 2015-0785-37 EN

2015 Tupperware 2015-0785-37 EN

Refrigerator

Refrigerator

DILL PICKLES

DILL PICKLES

Makes about 2 cups

2 cups water
cup white vinegar
1 tbsp. sugar
1 tbsp. coarse kosher salt

Makes about 2 cups

2 cucumbers, halved
1 small onion, peeled
cup fresh dill

2 cups water
cup white vinegar
1 tbsp. sugar
1 tbsp. coarse kosher salt

2 cucumbers, halved
1 small onion, peeled
cup fresh dill

1. In the TupperWave Stack Cooker 1-Qt./1.75 L Casserole, combine water,

vinegar, sugar and salt. Cover and microwave on high power 24 minutes,
stirring halfway through, until sugar and salt are dissolved. Set aside to cool.
2. S
 et Mandoline round knob to #4, triangular knob to lock and select the
straight v-shaped blade insert. Attach cucumber to food guider, place at the top
of the Mandoline and push down to slice. Set aside.
3. A
 djust Mandoline round knob to #2. Using food guider, push down to slice
onion. Cut onion rings in half with a knife.
4. P
 lace cucumbers and onions in base of Pick-A-Deli Container and top with
fresh dill.
5. Pour cooled vinegar mixture over cucumbers and onions.
6. Let mixture sit overnight and enjoy. Store in refrigerator up to 2 weeks.

1. In the TupperWave Stack Cooker 1-Qt./1.75 L Casserole, combine water,

vinegar, sugar and salt. Cover and microwave on high power 24 minutes,
stirring halfway through, until sugar and salt are dissolved. Set aside to cool.
2. Set Mandoline round knob to #4, triangular knob to lock and select the
straight v-shaped blade insert. Attach cucumber to food guider, place at the top
of the Mandoline and push down to slice. Set aside.
3. Adjust Mandoline round knob to #2. Using food guider, push down to slice
onion. Cut onion rings in half with a knife.
4. Place cucumbers and onions in base of Pick-A-Deli Container and top with
fresh dill.
5. Pour cooled vinegar mixture over cucumbers and onions.
6. Let mixture sit overnight and enjoy. Store in refrigerator up to 2 weeks.

2015 Tupperware 2015-0785-37 EN

2015 Tupperware 2015-0785-37 EN

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
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
orange
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. 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.

Mandoline

Measuring
Cups

OPTIONAL

TO DEMO

OPTIONAL

TO DEMO

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%

Mandoline

Measuring
Cups

2014 Tupperware. All rights reserved. 2014-328-037 USA EN/SP

96399 Ordering # 76614

PREP: 5 minutes

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
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
orange
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. 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.

Mandoline

Measuring
Cups

OPTIONAL

TO DEMO

OPTIONAL

TO DEMO

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%

Mandoline

Measuring
Cups

2014 Tupperware. All rights reserved. 2014-328-037 USA EN/SP

96399 Ordering # 76614

PREP: 5 minutes