Tupperware Stack Cooker Sultana Rice

28 July, 2012

This is a hit in my house!

1 cup long grain rice
400 ml chicken stock (stock cube with water is fine)
1 tsp oil
1/4 cup sultanas

Place chicken stock into 2.25L container.
Bring to the boil (or very hot) by microwaving on high for 3-5 minutes mins.
Remove container from the microwave and pour in the rice, oil and sultanas and stir.
Cover and leave to stand for 2 minutes before placing in the stack.

(use this 2 mins to microwave pappadums)

Tupperware Stack Cooker Chicken Curry

800g skinless chicken fillets cut into strips (approx 4cm x 1cm)
1 packet maggi cream of chicken soup
3 level tsp curry powder
50g onion, finely chopped
50g red capsicum, finely chopped
1 tsp oil
200ml water (250ml for cream of chicken soup)

Place chopped onion, capsicum and oil in 1.5L container spread in base evenly and cook on high for 1 minute. Remove from microwave.
Blend well together water, curry powder and soup. Pour over onion mixture and microwave on high for 1 minute.
Remove from microwave and stir to blend, then add chicken strips and stir again.
Set aside while you prepare Sultana Rice.

(if you are not preparing your sultana rice, cover and cook according to your microwave wattage)

Tupperware Stack Cooker Microwave Times

For every 100g increase cooking time by 1 minute.
ie: 700g food, the cooking time is 7 mins per stack in 850 microwave

2 stacks     wattage                           weight     time (in minutes)
                   650                                  500g          14 minutes
                   750                                  500g          12 minutes
                   850                                  500g          10 minutes
                   1000                                500g          7 minutes
                   1200 (use 600w)             500g          15 minutes
                   1400 (use 700w)             500g          13 minutes

1 stack       650w                                500g          7 minutes
                  750w                                500g           6 minutes

(at this point of my mini cook book my daughter ripped out the pages, so I can only see the information above!)

Tupperware Stack Cooker Chinese Chicken Wings

700g marinated chicken wings (honey/soy)
1 dessertspoon worcestershire sauce
2 tbsp soy sauce
1 tbs sesame seeds (optional)
1/4 cup chopped shallots

Place marinated wings in the 1.5L container.
Mix together worcestershire sauce and soy sauce.
Pour over chicken wings.
Sprinkle sesame seeds over chicken.
Stack cook according to your microwave wattage
(have chopped shallots where you will unstack and sprinkle over top of chicken wings, to garnish during standing time)

Tupperware Stack Cooker Apricot Chicken

800g skinless chicken fillets, cut into strips
1 packet French Onion soup
100mls Apricot Nectar (unsweetened)
100mls water

Blend together apricot nectar, water and soup. Pour into the 1.5L container and microwave on high for 1 minute.
Remove from microwave and stir to blend, then add chicken strips and stir again.
Stack and cook according to your microwave wattage.  (I have a 900w microwave and as a single stack, it's cooked for 8 minutes)

Curried sausages

1kg sausages, sliced (easier when they're half frozen!)
3-4 medium carrots, sliced
1 large sliced onion
2 packets curried sausage mix
1 tbs curry powder
4 tbsp tomato sauce
1 1/4 cup water

Pop the sausages into the slow cooker and cover with carrots and onions. Combine remaining ingredients.

(Use 1/2 the amount of water stated on the packet mix. Only use 1 1/4 cup of water). Add extra tomato sauce if you want.

Morrocan Beef

500g steak (eg: rump / chuck) - I use chuck
1 tin crushed tomato
1 tbsp tomato paste
1 onion, sliced
2 garlic cloves
3/4 cup stock
1 tbsp morrocan spice
lemon zest to taste
pinch sugar

Everything into the slow cooker except couscous and cook on low for 6 hours. 10 minutes before serving, add 3/4 cup couscous. Serve with steamed carrot and broccoli, even with turkish bread

Pea and Ham Soup

1 bacon hock
500g split peas
1 soup pack (parsnip, radish, carrot and onion)
water to cover

Remove meat after 5 hours, blend soup, remove fat and bone and return meat to soup

Chicken Cola

I have made this once... but I can't remember what it tasted like.  But here is the recipe anyway :)

1 whole chicken
1 cup ketchup (tomato sauce)
1 cup cola

Place chicken in slow cooker and cover with ketchup and cola. Cook for 9 hours.

Corned Meat (Silverside)

A favourite in our house!

1 cup water
Splash of balsamic vinegar
1 tbsp brown sugar
corn meat
2 bay leaves

Cook on low all day, or high from lunch time (my slow cooker - it's about 4hrs on high)

Chicken and Corn soup

My 4-year-old is always asking for this!

1 whole barbeque chicken (Skin off, boned and chopped into small pieces)
2 cans creamed corn
2 litres chicken stock

Place in slow cooker on High for 1 hour, then turn down to low. Add salt and pepper to taste.

(for some reason, my handwritten notes don't state how long to cook for... I think I have it on low for only a few hours.)

Chicken Salsa

4 boneless chicken breast halves.
1 packet reduced salt taco seasoning
1 jar of salsa
1/4 cup sour cream

Spray slow cooker with cooking spray
add chicken breast
sprinkle with taco seasoning
top with salsa
cook on low for 6-8 or high for 3 hours.
When ready to serve, remove chicken from pot, stir in sour cream.

Serve with rice.

Zingy Chicken

Surprisingly, this was a hit with my littlies!

4 chicken breasts
1 egg, beaten
1/4 cup soy sauce
1 cup crushed cornflakes

Cut chicken into thickish strips. Combine egg and soy sauce and dip chicken pieces in it. Coat with crushed cornflakes. Place on a baking sheet on a tray and into a 180 degree C oven for 30-40 minutes.

Cheese and Prosciutto Chicken

4 chicken breast fillets
4 slices swiss cheese
8 slices prosciutto
2 tbsp extra virgin olive oil

Pre-heat oven to 200 degrees C. Cut lengthways through each fillet to make a pocket, leaving 1cm at each end. Fill each fillet with cheese and prosciutto. Heat oil in a large frying pan over medium-high heat. Add chicken breasts and cook for 1-2 minutes until golden brown on each side.

Transfer to a baking tray and roast for 7-10 minutes, or until just cooked through.

Cover and set aside for 5 minutes to rest.

Easy Roast Beef

1 kg beef rib roast
1 packet French Onion soup mix
420g can cream of mushroom soup

Pre-heat oven to 180 degrees C. Place a large sheet of alfoil in a frying pan, enough to fully wrap the beef. Place beef in the centre of the foil and bring the foil up to make a bowl.

Combine soups in a bowl. Mix thoroughly and spread over beef roast. Fold alfoil to seal tightly.

Bake for 1 hour, or until tender. Serve with the delicious gravy in the bottom of the bag. Serve with roast vegetables.

Creamy Meatballs

750g extra lean mince
250g lite sour cream
1 tsp sea salt
1 tsp garlic powder

Combine all except 1/2 sour cream. Using a generous tablespoon, roll into balls. Brown in a frying pan and place in a casserole dish.

Dilute remaining sour cream with 2tbsp water, mix well then spread over the meatballs and bake at 160 degrees C for 30 mins.

Rum Balls

2.5 cups crushed weetbix
3 tbsp dark rum
4000g can condensed milk
3/4 cup desiccated coconut

Mix all ingredients, except 1/4 cup coconut. Add rum and condensed milk. Mix thoroughly. Add extra weetbix if required.

Shape into balls and roll in extra coconut. Store in the fridge.

Optional: Add 1 cup mixed fruit and reduce weetbix to 2 cups.

Mandarin and Almond cake

3 mandarins
1 cup sugar
6 eggs
2 cups almond meal

Cover mandarins with water, bring to the boil then simmer for 1 hour. Cool completely, remove seeds and puree. Beat eggs and sugar together, add puree and almond meal.

Stir well and pour into greased cake tin. Bake at 160 degrees C for 70 minutes

Optional : can use bananas, apples or oranges.

Top with cream cheese icing.

Flourless Chocolate Cake

4 eggs
200g butter
200g dark chocolate
1 cup caster sugar

Pre heat oven to 180 degrees C. Separate eggs, add 1/2 sugar to the yolks and beat well with a mixer. Beat egg whites until fluffy then add remaining sugar, gradually beating until stiff peaks form. Melt butter  and chocolate over hot water, stirring regularly.

Pour into egg yolk mixture and fold. Once combined, fold in egg whites. Line a cake tin with greaseproof paper and pour in mixture. Bake for 40 minutes in the lower third of the oven.

NB: This cake will collapse as it has no flour to sustain the rise.

Optional: Can be served warm or cold and is delicious with fresh whipped cream.

Peanut Butter Cornflake Bars

Sorta like a home made LCM.... Very sweet.

4 tblsp light margarine
40 marshmallows
1/3 cup smooth peanut butter
6 cups cornflakes
1/2 cup mini choc chips

Spray square baking dish with non-stick spray.

Melt margarine in a large heavy saucepan over medium heat. Add marshmallows and cook, stirring constantly, until melted - about 7 minutes. Stir in peanut butter until smooth.

Remove saucepan from heat and stir in cornflakes and choc chips. Pour into the baking dish. Press the mix flat with a sheet of wax paper, cool for 30 mins. Turn onto a rack, cool 30 minutes longer

Transfer to a cutting board and cut into 16.

Rosemary Garlic Baked Chicken

1 onion, chopped
1/4 cup red wine vinegar
1 tblsp olive oil
1 tblsp dijon mustard
1 tblsp fresh rosemary ( or 1tsp dried)
2 cloves of garlic, thinly sliced
1/2 tsp salt
1 chicken, cut into eighths

Pre-heat oven to 200 degrees C. Spray baking pan with nonstick spray.
Combine the onion, vinegar, oil, mustard, rosemary, garlic and salt in a small bowl.
Place chicken in the baking pan. Spoon the onion mixture on top of the chicken. Bake until chicken is brown and cooked through (Do Not Turn!) - about 45 minutes.

Devine Pesto Bread

1 sachet dried yeast
1 tbl sp sugar
2 cups warm water
1/2 tsp salt
4-5 cups flour (suitable for breadmaking)
1/2 cup pesto
1 1/2 cup grated tasty cheese

Please yeast, sugar, water and salt in a large bowl. Mix enough flour to make a stiff dough. Turn on to a floured board. Work in more flour to make a stuff dough that can be kneeded. Knead dough until smooth and elastic. The dough will spring back when poked with your finger when it has been kneaded enough.

Roll out to a 72cm x 22cm rectangle. Spread pesto over dough and sprinkle with cheese. Roll dough up  dough  from the long side and curl into a well oiled slow cooker.

Cover and cook on high for 2.5 hours. The bread is cooked if it sounds hollow when tapped. It will look pale on top but when turned out will be brown on the sides that touch the slow cooker. Turn onto a cooling rack. Serve warm if wished.

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