Recent content by siglamb71

I would love to have the recipe as well. I don't have that cookbook yet either.

Thanks for y'alls help. I have a show tomorrow and am making the chowder. I wanted it thicker, so I will definitely be trying some of your suggestions! Thanks!

I have made the recipe, exactly how the recipe reads twice now and it seems awfully "soupy" to be chowder. Its kind of bland. I wound up adding diced ham pieces and garlic to it and cornstarch to thinken it up. Is it soupy for everyone else or am I doing something wrong? I was thinking about...

I just take a dishcloth and get it wet with really, really hot water and wipe it down. If there is something in the bottom of the baker that needs to be scraped out, I do that and then wipe it down. I've never had a problem with anything tasting like anything else (i.e. garlic, etc.)...

I demonstrate the Grilled Chicken Penne al Fresco and while everyone is eating, I wipe it down (to show everyone how easy it is to clean, and that you don't have to wash it) and then I make the 13 Minute Cobbler Cake. By the time that its done, everyone is just about done eating. I scoop up...

Re: Pampered Chef Consultant Items for sale as of 6/16 Do you still have the Hunter Green Celebrations Apron available?