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Pampered Chef: Antipasto Veggie pizza and Strawberry Amaretto Pastries

  1. These are the two recipes I'm thinking of adding to my show list this season... any tips or comments from those who've made them at shows so far?

    Thanks!
     
  2. nikked

    nikked Senior Member Gold Member

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    Antipasto Vegi Pizza

    All I can say is YUM! I made this at my last show, and am making it Saturday. It's really easy to do, and shows lots of products. I put the stone directly onto the woven selection and talked about that, and sold a couple of those!!!

    I opened the show with the garlic bread in the small saute pan, and also showed how evenly the heat distributes on the double burner griddle. Booked a couple more catalog shows for February! I like to take the guests on a "field trip" to the kitchen if we are in another room so I can really show the cookware. I've done this the last few shows and it has been a hit. Gets everyone moving, and everyone pays attention!

    Sorry...this was supposed to be about the pizza...Yes, I would definitely recommend it!

    One tip...check with local Pizzerias and see if they sell their pizza dough! We have a local chain here in Albuquerque that sells just a dough ball for $2.50. Tastes way better than store bought, is easier than home made, and is a great thing to mention at shows!
     
    Feb 22, 2006
    #2
  3. pcjulie

    pcjulie Member

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    We just made them at our cluster meeting last night, and they were both a hit and very easy to make. For the pizza, the crust has to be hot so you can show how to roll it out and have it bake while you prepare the topping, and we recommend brushing the crust with oil rather than drizzling it. We would have also used the US&G for the squash rather than the crinkle cutter. For the pastries, slice most of the strawberries ahead of time. One of the ladies didn't like the orange zest, but we thought you could also use lemon or lime if you prefer. We also sub. to Microplane Adj. Grater for the Lemon Zester/Scorer.

    Julie Myers
    Denver, PA
     
    Feb 22, 2006
    #3
  4. nikked

    nikked Senior Member Gold Member

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    Jar Opener

    I used the Jar Opener for the booking game (everytime I say Host or something like it, they have to pass it, at the end of the demo, the holder wins). When it came time to open the marinade jar, whoever was holding it had to come up and open it. Got people involved, and sold several of those too!!!
     
    Feb 22, 2006
    #4
  5. LOL is it a bad sign when a host emails you and asks what a Plum Tomato is and you have no idea how to explain it to her? Eeek
    How do you explain what a plum tomato is?? :eek:
     
  6. nikked

    nikked Senior Member Gold Member

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    Plum Tomatoes

    Plum tomatoes are the same as "Roma" tomatoes. If I have a host who just has no clue, I tell her they are oval, and look like red eggs. When in doubt, ask someone in the produce department!!!

    Hope it helps!
     
    Feb 22, 2006
    #6
  7. LindaK

    LindaK Member

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    A plumb tomato is also known as Roma; they are the smaller oval shaped tomatoes.

    And no, don't worry about it (nor should your host). There is no such thing as a bad/dumb question.
     
    Feb 22, 2006
    #7
  8. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

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    i had to giggle at that because my husband asked the same question one day at the store. i told him i need 2 and he just stood there and said ok. when he came back he had 2 huge tomatos!! i said no i need the little ones that look like eggs. so he came back with 2 smaller ones of the ones he already had!! i had to haul him over there and show him exactly what i was talking about. he said "boy, i thought tomatos where tomatos, why do they have to make it difficult and give them fancy names?" lol, it was just to cute!!
     
  9. Cindycooks

    Cindycooks Veteran Member Silver Member

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    We tried nearly everyone of the recipes in the new SB at our cluster meeting. The antipasto pizza definitely my favorite! The two spreads were good too - one was a garlic one. (sorry I'm at work and don't have my SB). The caprese mini-sandwiches are too-die for! Those are the three I will add to my choices.
     
    Feb 22, 2006
    #9
  10. jenniferlynne

    jenniferlynne Senior Member

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    Can I come to your meetings? There are only three of us, so we very rarely ever have food. :( We did this month because it was at my house and I made it!
     
  11. its_me_susan

    its_me_susan Senior Member

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    Nicole, how do you "showed how evenly the heat distributes on the double burner griddle."?

    Also - I used real dough once and it poofed up completely and wouldn't spread out on the stone.... What did I do wrong?

    I LOVE the taste of the antipasto pizza! Need to make it.
     
    Mar 15, 2006
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  12. its_me_susan

    its_me_susan Senior Member

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    I agree! The gnocci (with the garlic sauce) were surprisingly good too.
     
    Last edited: Mar 16, 2006
    Mar 15, 2006
    #12
  13. nikked

    nikked Senior Member Gold Member

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    I posted the following on the thread in Increasing Sales about Cookware Infomercials http://www.chefsuccess.com/showthread.php?t=6618&page=2

    As far as the dough goes, it does take a little practice. The trick with "real" pizza dough is to S...T...R...E...T...C...H it. I hold one edge, then turn in circle, holding the edge with BOTH hands until it's a little larger than the stone. Then I lay it on the stone and fold the edges under so it fits exactly. The first time I worked with it, I tried to roll it out! Boy, was that a disaster. Then, I remembered this guy I used to date whose dad owned a pizzeria...anyways, that's how I figured out how to work with it!:D

    Hope ALL this information helps! Sorry it's so long!!!
     
    Mar 15, 2006
    #13
  14. Amaretto Pastries

    Those two recipes are definitely two of my favorite so far. For the Pastries, I agree with the other consultant-have most of the strawberries prepared already. Make sure when using the egg slicer for your strawberries, you place them short end sticking up so it slides through very easily. Definitely ask if anyone has any allergies to nuts, because I had two last time and it was too late to do anything about it.
     
    Mar 17, 2006
    #14
  15. its_me_susan

    its_me_susan Senior Member

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    I just made the strawberry ones - they wre great and impressive, but time consuming. I was glad to bring them to the party. I demoed the creamy caramel apple braide. Yum.
     
    Mar 20, 2006
    #15
  16. lizcooks4u

    lizcooks4u Advanced Member

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    Re:

    WHAT A GREAT IDEA :)


     
    Mar 20, 2006
    #16
  17. lizcooks4u

    lizcooks4u Advanced Member

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    DID you use it as a booking game or just a game that when you said host all the guests passed it to someone else and the last guest with it won it??? Not sure how it would work just as a booking gift?

    thanks.

    have a sinus headache and can not think clearly :( Good Excuse don't ya think??? LOL
     
    Mar 20, 2006
    #17
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