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Pampered Chef: Basic ingredent recipe

  1. pamperedkel

    pamperedkel Member

    86
    0
    could someone please suggest a recipe with very basic ingredients. I was going to make the coconut shrimp cakes or the layered sundried tomato dip at my next party but the host says she doesn't want to buy any of those ingredients because she will never use them again. Out of the question is the lemon herbed chicken ring, hot broccoli dip and the banana toffee pizza because I've made these at shows for her family members before.
    Thanks!
    Kelly
     
    Nov 15, 2005
    #1
  2. chefmama

    chefmama Guest

    How about these...

    Here are 4 recipes from this season's Season's Best....They seem pretty basic and yummy. :)

    The Pampered Chef ®
    Touchdown Taco Dip
    Recipe


    1 can (9 ounces) bean dip
    4 ounces cream cheese, softened
    1/2 cup sour cream
    1 tablespoon taco seasoning mix
    1 garlic clove, pressed
    1/4 cup (1 ounce) shredded cheddar cheese
    1/2 medium tomato, seeded and diced (about 1/2 cup)
    2 green onions with tops, thinly sliced
    1/4 cup pitted ripe olives, sliced
    1 tablespoon finely chopped fresh cilantro or parsley
    Additional sour cream (optional)
    Baked Tortilla Chips (optional)



    Preheat oven to 350°F. Using Small Mix 'N Scraper®, spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press; mix well.


    Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted.


    Dice tomato and thinly slice green onions using Utility Knife. Slice olives using Egg Slicer Plus®. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with Baked Tortilla Chips, if desired.



    Yield: 8 servings or 16 sample servings


    Nutrients per serving: (1/4 cup dip): Calories 140, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 4 g, Sodium 330 mg, Fiber 0 g


    Cook's Tip: Pantry Southwestern Seasoning Mix can be substituted for the taco seasoning mix, if desired.

    This dip can be easily doubled and baked in the Oval Baker or Deep Dish Baker. Substitute 1 can (16 ounces) refried beans for the bean dip and double the remaining ingredients. Proceed as recipe directs.


    Shopping List
    1 can (9 ounces) bean dip
    4 ounces cream cheese
    1/2 cup sour cream
    1 tablespoon taco seasoning mix
    1 garlic clove
    1 1-ounce block cheddar cheese
    1 medium tomato
    2 green onions with tops
    1/4 cup pitted ripe olives
    1 small bunch fresh cilantro or parsley
    Additional sour cream (optional)
    Baked Tortilla Chips (optional)

    Cook’s Tips: Pantry Southwestern Seasoning Mix can be substituted for the taco seasoning mix.

    This dip can be easily doubled and baked in the Oval Baker or Deep Dish Baker. Substitute 1 can (16 ounces) refried beans for the bean dip and double the remaining ingredients.

    © The Pampered Chef, Ltd.,
    --------------------------------------------------------------------------------

    The Pampered Chef ®
    Italian Sausage Side-by-Side Calzones
    Recipe


    1/2 cup chopped onion
    1 pound hot turkey Italian sausage (about 4 links)
    1/2 cup diced green bell pepper
    1/2 cup pitted ripe olives, sliced
    1 can (8 ounces) pizza sauce
    1 garlic clove, pressed
    2 packages (13.8 ounces each) refrigerated pizza crust
    1 cup (4 ounces) shredded mozzarella cheese
    1 tablespoon Pantry Basil Oil
    1/4 cup (1 ounce) grated fresh Parmesan cheese



    Preheat oven to 400°F. Chop onion using Food Chopper. Remove and discard casings from sausage. Cook sausage and onion in Family (12-in.) Skillet over medium-high heat 8-10 minutes or until sausage is lightly browned and no longer pink, breaking into crumbles. Drain and set aside.


    Dice bell pepper using Chef's Knife. Slice olives using Egg Slicer Plus®. In Classic Batter Bowl, combine sausage mixture, bell pepper, olives, pizza sauce and garlic pressed with Garlic Press; mix well.


    Lightly flour Rectangle Stone. Unroll one package of pizza crust across baking stone. Gently stretch dough into a 10 x 14-inch rectangle. Sprinkle mozzarella cheese over dough to form two lengthwise rows, leaving a 2-inch separation between rows down center and a 1-inch border around outside edges. Using Large Scoop, scoop filling mixture evenly over both rows of cheese. Unroll second package of pizza crust and carefully place over first crust. Match edges of dough around edges; press to seal around edges and down center.


    Using Pizza Cutter, cut down center of dough to form two strips. Lightly spray dough with basil oil using Kitchen Spritzer. Grate Parmesan cheese over top of dough using Deluxe Cheese Grater.


    Using Serrated Bread Knife, cut five 2-inch slits in top of each calzone to vent. Bake 22-25 minutes or until deep golden brown. Remove from oven to Stackable Cooling Rack; cool 10 minutes. Serve warm.



    Yield: 24 servings


    Nutrients per serving: Calories 150, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 17 g, Protein 8 g, Sodium 470 mg, Fiber less than 1 g


    Cook's Tip: To remove casings from sausage, cut a lengthwise slit down one side of each link using the Utility Knife.

    Olive oil can be substituted for the Pantry Basil Oil, if desired.


    © The Pampered Chef, Ltd., 2001
    --------------------------------------------------------------------------------

    The Pampered Chef ®
    Ham & Cheddar Croissant Bake
    Recipe


    4 large croissants (about 3 ounces each)
    6 ounces deli ham, diced
    1/2 cup diced green bell pepper
    1/2 cup chopped onion
    1 cup (4 ounces) shredded cheddar cheese
    2 plum tomatoes, sliced
    6 eggs
    2 teaspoons Dijon mustard
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    11/2 cups milk



    Preheat oven to 350°F. Lightly spray Deep Dish Baker with nonstick cooking spray. Slice croissants from top to bottom into 1/2-inch slices using Serrated Bread Knife. Set aside 16 of the largest slices. Cube remaining slices and place in bottom of baker.


    Dice ham and bell pepper using Chef's Knife. Chop onion using Food Chopper. Heat Small (8-in.) Sauté Pan over medium heat until hot. Add ham, bell pepper and onion; cook and stir 3-4 minutes or until tender. Spoon ham mixture over croissant cubes and sprinkle with cheese. Arrange reserved croissant slices in an overlapping circular pattern around edge of baker. Using Ultimate Slice & Grate fitted with v-shaped blade, slice tomatoes. Tuck tomato slices between croissant slices.


    In Classic Batter Bowl, whisk eggs, mustard, salt and black pepper using Stainless Whisk. Pour milk into Small Micro-Cooker®; microwave on HIGH 1 1/2 minutes or until hot. While continually whisking, slowly add milk to egg mixture until well blended. Carefully pour egg mixture over croissants. If necessary, lightly press croissants down to coat.


    Bake 30-35 minutes or until top is golden brown and eggs are set in center. Remove from oven to Stackable Cooling Rack; let stand 10 minutes.



    Yield: 16 servings or 20 sample servings


    Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 110 mg, Carbohydrate 12 g, Protein 9 g, Sodium 430 mg, Fiber less than 1 g


    Cook's Tip: Large croissants can be found in the bakery section of most grocery stores.


    © The Pampered Chef, Ltd., 2001
    --------------------------------------------------------------------------------

    The Pampered Chef ®
    Family-Size Baked Burrito
    Recipe


    2 plum tomatoes, thinly sliced
    3 cups diced cooked chicken
    1/2 cup chopped onion
    1/2 lime
    3/4 cup thick and chunky salsa
    1 tablespoon Pantry Southwestern Seasoning Mix
    1 garlic clove, pressed
    11/2 cups (6 ounces) shredded Colby & Monterey Jack cheese blend, divided
    4 burrito-size flour tortillas (11-11 1/2 inches)
    1 can (9 ounces) bean dip
    Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro and Avocado Lime Sauce (see below, optional)



    Preheat oven to 425°F. Using Ultimate Slice & Grate fitted with adjustable thin slicing blade, thinly slice tomatoes; set aside. Dice chicken using Chef's Knife. Chop onion using Food Chopper. Juice lime half into Classic Batter Bowl using Citrus Press. Add chicken, onion, salsa, seasoning mix and garlic pressed with Garlic Press. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally using Mix ‘N Scraper®. Stir in 1/2 cup of the cheese.


    Arrange tortillas in an overlapping circular pattern on Large Round Stone, covering entire surface of baking stone. (Tortillas will extend off edge of baking stone by 5 inches). Starting in center, spread bean dip over tortillas using Large Spreader, forming a 10 x 10-inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.


    Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles using Utility Knife; serve with assorted toppings and Avocado Lime Sauce, if desired.



    Yield: 8 servings or 16 sample servings


    Nutrients per serving: Calories 330, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 60 mg, Carbohydrate 25 g, Protein 24 g, Sodium 840 mg, Fiber 1 g


    Cook's Tip: To make Avocado Lime Sauce, mash 1 ripe avocado in Classic Batter Bowl using Nylon Masher. Stir in 1/4 cup sour cream, 1 tablespoon lime juice and 1/4 teaspoon salt. Drizzle over burrito.

    Nutrients per serving (2 tablespoons sauce): Calories 50, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 1 g, Sodium 80 mg, Fiber 1 g


    © The Pampered Chef, Ltd., 2001
     
    Last edited by a moderator: Nov 15, 2005
    Nov 15, 2005
    #2
  3. fruit76loop

    fruit76loop Veteran Member Gold Member

    1,161
    0
    For recipes such as the sizzling coconut shrimp cakes if a hostess says she will never use the ingredients again, I suggest that I purchase the ingredients and she can pay a % of the total cost. Things like the rice vinegar, bread crumbs, cayenne, and chinese mustard are already in my cupboard so I don't buy those.

    It sounds like the hostess doesn't want to buy anything out of the ordinary every day items. This has worked for me in the past. Just a suggestion!
     
    Nov 15, 2005
    #3
  4. Sooner PC

    Sooner PC Member

    247
    0
    I love the taco ring and the philly cheese steak roll. Both are easy and don't require any special ingredients.

    Boomer Sooner
    Shannon Overstreet
     
    Nov 15, 2005
    #4
  5. Laurenncraigory

    Laurenncraigory Member

    422
    0
    something to do as like a quick second recipe could be the carmel apple dip....it's in season's best and it is just 1 package cream cheese, peanut butter, and caramel ice cream topping. I'm sure she has peanut butter, you would use all of the cream cheese, and i'm sure she can handle having some caramel topping around. It tastes really good with granny smith apples...both done with the apple peeler corer slicer or the apple wedger or just using the utility knofe. I did it at my last show and put it in my simple additions entertaining platter and it was a hit...everyone loved it b/c it was good, looked pretty, and took a whole 5 minutes to make. You can actually use a lot of tools. if you don't let the cream cheese soften before doing it, you can put it in the small micro cooker and add that to your list of tools to show. I also used a different type of measuring utensil for each.

    Good Luck!
     
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