Tupperware Season-Serve Container

[Ravish30]

If you hold outdoor BBQ's and Picnics etc....show off your Tupperware products! When people see them and how to use them, they usually want to buy them and you are working your biz in an indirect way!

Example: Yesturday I had to cater my MIL's 80th Birthday Party. I made 70% of the food (yeah I am a fool and spent 12 hours cooking).

I used alot of TW products yesterday (Chip N Dip Bowls, Thatsa Bowls, Thatsa Mega Bowls, etc).

I left the party with 7 orders and I wasn't even doing a TW party! Just family and friends (around 75 of them) saw what I was using.

Here are some Recipes you can do and use your Tupperware Season Serve Container at your next backyard BBQ!

Teriyaki Chicken

1 Tbsp. soy sauce
1 c. brown sugar
1 clove garlic, minced
1/2 tsp. ground ginger
1/2 c. white wine
4 chicken breasts

Combine all of the above ingredients together in the Tupperware (tm) Quick Shake Container except for the chicken breasts. Blend the ingredients with a few good shakes in the Quick Shake Container. Place the chicken breasts into the Tupperware (tm) Season-Serve Container and pour the marinade over top. Place in the refrigerator for 30 minutes then flip the container over and shake it around and put back into the refrigerator for an additional 1 hour. Grill the chicken breasts basting twice with the marinade being careful to not overcook the chicken. Grill until chicken is completely done, about 40 minutes. Great served with white rice.

[Ravish30]

Pineapple Chicken

6 pieces of chicken
1 c. pineapple juice
1 pkg. Hidden Valley Ranch dressing mix
1 tsp. seasoned salt
1 Tbsp. corn starch
1/8 c. water

Mix together pineapple juice, dressing mix and the seasoned salt in the Tupperware Quick Shake Container and shake for approximately 1 minute. Marinate chicken pieces in the Tupperware Season Serve Container for 6-24 hours. Drain the sauce into a saucepan. Place chicken pieces in a baking pan that is lined with the Silicone Wonder Mat and bake skin side down for 45 minutes in a 350 degree oven. Mix together corn starch and water. Stir into marinade sauce and bring to a boil stirring often with the Saucy Silicone Spatula, when the sauce thickens, turn the chicken pieces skin side up and spoon some of the marinated sauce over the chicken. Bake for an additional 20 minutes or until done.

[Ravish30]

Cajun Chicken Breasts

4 boneless, skinless chicken breasts
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1/4 teaspoon dried mint
1 tablespoon fresh, finely chopped parsley
2 tablespoons white wine vegetable cooking spray
1/4 teaspoon salt

In Tupperware Season-Serve Container, mix together garlic, parsley, salt, cayenne pepper and mint; stir in wine. Spread mixture on all sides of chicken breasts, cover and refrigerate at least 3 hours or overnight. At cooking time, spray non-stick frypan with vegetable cooking spray. Heat over medium high temperature about 1 minute, add chicken and cook about 5 minutes. Turn chicken and cook about 5 minutes more or until fork can be inserted with ease.

[Ravish30]

Caribbean Grilled Strip Steaks

1 tsp. cayenne
1/2 tsp. pepper
2 cloves garlic, minced
1/2 c. honey
2 Black Angus Beef Strip Steaks

Combine cayenne, pepper, minced garlic and honey in the Tupperware Season-Serve Container, stir ingredients until blended. Place steak in honey mixture, turning to coat both sides. Cover and refrigerate for 3 hours. Drain steaks and discard honey mixture. Place beef strips on grilling rack over medium hot coals. Grill, uncovered for 15-18 minutes or until done (according to your likeness).

[Ravish30]

Garlic Rubbed Lemon Pepper Chicken

serves 4

4 (6 ounce) boneless chicken breasts
1/3 c. freshly squeezed lemon juice
2 Tbsp. extra virgin olive oil
2 tsp. Simply Garlic Seasoning Blend
Salt & Pepper to taste

Place chicken in the Tupperware Season-Serve Container. Baste with lemon juice and brush with olive oil. Rub with garlic seasoning blend, black pepper and salt. Marinate in the refrigerator for at least 4 hours. Preheat grill to high. Grill on each side for 6-7 minutes or until internal temperature reaches 170 degrees F. Let rest for 5-10 minutes before slicing.