DessertDivaFL
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ChefBeckyD said:I think this is hard. There are many recipes that others love, and I don't. But then, also vice-versa.
I don't like:
Asian Pork & Noodle Skillet
Microwave Cakes - in any form, large or small
Grilled Chicken Al Fresco Pasta
The Caramel Brownie thing where you add the brown sugar
Ones that I LOVE:
Jerk Chicken Nachos (made with chipotle instead)
Pina Colada Upside Down Cake
Mini Pesto Pizzas
Steamed Wonton Purses
Creamy One Pot Pasta
Deluxe Cheeseburger Salad
Fresh Pineapple Salsa
and.........
INCREDIBLE 30 MINUTE CHICKEN!!!
DessertDivaFL said:I agree that the Warm Nutty Caramel Brownies are too rich. That also goes for the Chocolate Peanut Butter Cup Torte. You need milk or vanilla ice cream to cut the sweetness.
DessertDivaFL said:I agree that the Warm Nutty Caramel Brownies are too rich. That also goes for the Chocolate Peanut Butter Cup Torte. You need milk or vanilla ice cream to cut the sweetness.
ChefBeckyD said:I think this is hard. There are many recipes that others love, and I don't. But then, also vice-versa.
I don't like:
Asian Pork & Noodle Skillet
Microwave Cakes - in any form, large or small
Grilled Chicken Al Fresco Pasta
The Caramel Brownie thing where you add the brown sugar
Ones that I LOVE:
Jerk Chicken Nachos (made with chipotle instead)
Pina Colada Upside Down Cake
Mini Pesto Pizzas
Steamed Wonton Purses
Creamy One Pot Pasta
Deluxe Cheeseburger Salad
Fresh Pineapple Salsa
and.........
INCREDIBLE 30 MINUTE CHICKEN!!!
twocooks2many said:I LOVE the Sausage and Sundried Tomato Risotto...a great show recipe. Uses the food chopper, Deep Covered Baker, forged cutlery and cookware.
chefsteph07 said:Becky, why don't you like the penne pasta??
I love...Mexican lasagna...made for dinner tonight
Penne pasta al fresca
30 min chicken
Dislike:
Jerk chicken nachos
creamy one pot pasta
ChefBeckyD said:I think I've mentioned this before, but I'm a bit of a food snob.and if I don't like it, or think it's sort of a "substandard" food - I won't make it for a show either.
ChefBeckyD said:....My favorite is the Cool & Crunchy Chicken Tacos - made as a Taco Salad.:love::chef: It's been WOWing guests at my shows too!
Okay Linda Lou....here's what I do:BEFORE THE PARTYut chicken in DCB with a squeeze of lime, and a dusting of Chipotle Rub, and cook in micro until done. Leave in micro w/ lid on.Peel mango, and slice part way. (using serrated peeler)Peel jicama most of the way. (I buy the jicama, and I've only been finding super huge jicama, so I quarter it, and just bring a quarter of it to use)Open lettuce and arrange on large bamboo tray (yes, I have my host buy packaged lettuce. I know I could use the salad spinner, but I don't want to haul it to shows. If it was an upcoming host special, I'd bring it)Put cilantro in 1 cup prep bowl, ready to chop.pamperedlinda said:LOL! I made this last night for my family and I thought it was good, but it just didn't WOW me. I was also thinking that it would be much better as a salad though and I'll try that with the left-overs. Not sure I'd do this one at a show though (I thought it was to much slicing and chopping and used too many bowls)....I'd love to see your show outline for this one, maybe that would change my mind - afterall, I think you are the queen when it comes to show recipes
DessertDivaFL said:Anyone have some new favorites?
ChefBeckyD said:Okay Linda Lou....here's what I do:
BEFORE THE PARTY:
Put chicken in DCB with a squeeze of lime, and a dusting of Chipotle Rub, and cook in micro until done. Leave in micro w/ lid on.
Peel mango, and slice part way. (using serrated peeler)
Peel jicama most of the way. (I buy the jicama, and I've only been finding super huge jicama, so I quarter it, and just bring a quarter of it to use)
Open lettuce and arrange on large bamboo tray (yes, I have my host buy packaged lettuce. I know I could use the salad spinner, but I don't want to haul it to shows. If it was an upcoming host special, I'd bring it)
Put cilantro in 1 cup prep bowl, ready to chop.
Put limes in Bamboo Snack Bowl (the larger one)
Put Mayo in 2 cup ERMC, and add cumin. (I double the recipe for the salad)
Pour tortilla chips into smallest Collapsible bowl.
SHOW DEMO
Show cooked chicken in DCB - talk about the magic pot and all it's wonders. Chop up chicken with mix n chop.
Cut mango - talk about knives, cutting boards, and tips for picking a ripe mango and how to best slice it.
Peel jicama - talk about jicama, and serrated peeler. Then julienne jicama with the julienne peeler. (Sorry, I think the UM is out of place here, and makes more work than necessary - it's SO easy to julienne the jicama - and faster! - at my last show, EVERYONE bought one!)
Place mango & jicama in small SS bowl.
Chop cilantro with the food chopper, and to SS bowl.
Cut lime in half & squeeze lime juice into SS bowl - mix everything together.
Make dressing - more lime juice, and 1 tsp chipotle rub added to the mayo/cumin mixture.
Toss part of dressing with chicken in DCB.
Place chicken on top of lettuce, then add Mango mixture. Drizzle a little more dressing around the edges , where it's just lettuce, and then crunch a few tortilla chips over the top. Serve with the Bamboo Claws. Have extra dressing on the side in the Bamboo Snack Bowl (the one the limes were in) with the bamboo little ladle. Oh, and serve extra chips on the side too.
I like this much better as a salad - and it's so pretty on the Bamboo Platter!
wadesgirl said:This is basically what I do and I like it much better than trying to do tacos at a show!
ChefBeckyD said:I really didn't care for the Tres Leches Trifle. Actually, it tastes okay, but I think it's too much work for the end result. If I'm going to put that much fuss into making something, I want it to be SPECTACULAR...and to me, that trifle isn't. There are too many trifles that are much easier to make that get just as much of a WOW from guests.
My favorite is the Cool & Crunchy Chicken Tacos - made as a Taco Salad.:love::chef: It's been WOWing guests at my shows too!
ChefBeckyD said:I think this is hard. There are many recipes that others love, and I don't. But then, also vice-versa.
I don't like:
Asian Pork & Noodle Skillet
Microwave Cakes - in any form, large or small
Grilled Chicken Al Fresco Pasta
The Caramel Brownie thing where you add the brown sugar
Ones that I LOVE:
Jerk Chicken Nachos (made with chipotle instead)
Pina Colada Upside Down Cake
Mini Pesto Pizzas
Steamed Wonton Purses
Creamy One Pot Pasta
Deluxe Cheeseburger Salad
Fresh Pineapple Salsa
and.........
INCREDIBLE 30 MINUTE CHICKEN!!!
mscharf said:These are all favorite of mine!! Love the noodle skillet with steamed wonton purses (used ginger wasabi for dipping). Microwave cakes- instead of oil use 16 oz of sour cream!! Make the cake LOOK beautiful (gives a full, fluffy look) and taste great!! WCNB- LOVE how rich they are!! Keeps me from eating 4 at a time:blushing:
So funny how different we all are!!
ChefBeckyD said:Yeah, my dislikes are alot based on the use of highly processed foods.
At home, we don't/can't eat ramen noodles, or cake mixes. The brownies are just way too much sugar for me. Couldn't even choke one down. I had one bite, and just about gagged!
I do know that I'm not normal though.
My son has allergies to wheat, corn (including corn syrup), MSG, dairy/casein, nuts of all kinds, etc....so although I considered myself a "from scratch" cook before, I'm even more so now. It's a challenge.
letmepamperu13 said:For shows:
In a nutshell, it better have affordable ingredients, be easy and duplicatable to make and have enough high end products to entice people to book, join the company or raise my show sales! Remember peeps the recipe is just a vehicle to get us to these three results-nothing more, we soooo aren't the caterer! As a good friend puts it at her shows "Now that I am done with the recipe you can all go in and get a TASTE TEST of the recipe that I prepared".
ChefBeckyD said:Okay Linda Lou....here's what I do:
Put Mayo in 2 cup ERMC, and add cumin. (I double the recipe for the salad)
I like this much better as a salad - and it's so pretty on the Bamboo Platter!
donnathepamperedchef said:Hey Becky, what's an ERMC? please and thank you
Becca_in_MD said:Yegads! What disappointing sales for that many guests.
I've been selling a ton of pantry items lately, mostly the rubs. Guess people are getting into grilling mode. I've given up on taking the sauces to shows. I was not having luck with selling them. People like them well enough. I don't think they wanted to pay that much for a bottle.
ChefBeckyD said:Becca - I think they sell well around the Holidays. I've noticed that since Christmas, I haven't sold hardly any of the sauces, but from Sept - Dec I sold a TON of them. People were buying them as gifts, and for quick appetizers for Holiday entertaining.
ChefBeckyD said:Becca - I think they sell well around the Holidays. I've noticed that since Christmas, I haven't sold hardly any of the sauces, but from Sept - Dec I sold a TON of them. People were buying them as gifts, and for quick appetizers for Holiday entertaining.
The most underrated recipe in my opinion is our Garlic Parmesan Roasted Brussels Sprouts. They are super easy to make and packed with flavor, but often get overlooked in favor of more traditional side dishes.
The combination of garlic, parmesan, and roasting brings out the natural sweetness of the brussels sprouts and creates a deliciously crispy texture. It's a perfect balance of savory and earthy flavors.
In my experience, the most overrated recipe is our Slow Cooker Chicken Alfredo. While it's a crowd favorite, I find that the dish can be a bit bland and lacks the creamy richness of a traditional alfredo sauce.
Yes! I recommend adding a splash of white wine or a sprinkle of Italian seasoning to the sauce for some added depth of flavor. You can also try using fresh parmesan instead of pre-shredded for a richer taste.
As a Pampered Chef consultant, I have tried many of our recipes and my personal favorite is the Tex-Mex Chicken and Rice Casserole. It's a one-pot meal that is packed with flavor and always a hit with my family. Plus, it's super easy to make and perfect for busy weeknights.