Delicious Main Dish Trifle Recipe with Step-by-Step Instructions

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Discussion Overview

The thread discusses a recipe for a main dish trifle, with participants sharing their thoughts on the recipe, variations, and personal experiences related to its preparation and presentation.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shares a recipe received from their SD, noting its appeal and the use of various tools.
  • Another participant expresses appreciation for the recipe and its potential for an upcoming event.
  • Several users mention variations, including a suggestion to use salsa instead of dressing for those who dislike mayo and sour cream.
  • One participant discusses the possibility of adding lettuce to the Southwestern Trifle, questioning the recipe's ingredient list.
  • Another participant shares their experience making the recipe, noting that the cornbread worked well cubed and that the dish was well-received by some family members, though not all.
  • One participant expresses uncertainty about whether to serve the beans and corn cold or warm, seeking clarification from others.

Areas of Agreement / Disagreement

Views differ on the inclusion of certain ingredients and preparation methods, with no clear consensus emerging regarding the best approach to the recipe.

Contextual Notes

Participants share personal experiences and preferences related to the recipe, highlighting variations and family reactions to the dish.

Who May Find This Useful

Consultants looking for creative recipe ideas or variations for main dish presentations may find this discussion beneficial.

C
ChefBeckyD
Gold Member
Messages
20,320
I just got this recipe from my SD - it looks really good, and way to show the trifle bowl AND a ton of other tools!
 

Attachments

That looks really good..thank you for sharing
 
sounds good!
 
Thank you....this will be great for April!
 
here is a 7 layer salad one that is yummy too.
 

Attachments

Is it possible that Lettuce was supposed to be part of the Southwestern Trifle? All of the
ingredients sound good but it ends up being like a Salsa with just the ingredients listed.
 
Grandmarita said:
Is it possible that Lettuce was supposed to be part of the Southwestern Trifle? All of the
ingredients sound good but it ends up being like a Salsa with just the ingredients listed.
Click to expand...

It sounds to me like the corn bread is in place of the lettuce.
 
Thanks for sharing Becky!

There's also a great collection of recipes in the files section here specifically for salads in the trifle bowl.

I am in love with this version:

Southwestern Salad


Ingredients:
Dressing

3/4 cup (175 mL) ranch salad dressing
1 jalapeño pepper, seeded and finely chopped
2 tsp (10 mL) taco seasoning
1 tbsp (15 mL) lime juice

Salad

1/2 cup (125 mL) pitted ripe olives, sliced
1 cup (250 mL) diced red bell pepper
1 pkg (10oz/300g) torn romaine lettuce
1 cup (250 mL) black beans, drained and rinsed
1/2 cup (125 mL) whole kernel corn
2 cups (500 mL) diced cooked chicken
1 ripe avocado, peeled, seeded and diced (optional)


Directions:
For dressing, combine salad dressing, jalapeño pepper, seasoning and lime juice in small bowl; whisk until well blended. Refrigerate until ready to use.
For salad, slice olives and dice bell pepper on Cutting Board. In large serving bowl, combine lettuce, olives, bell pepper, beans, corn and chicken. Pour dressing over salad and toss gently to coat. If desired, top with avocado. Serve immediately.
Yield: 6 servings

Nutrients per serving: Calories 260, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 55 mg, Carbohydrate 15 g, Protein 17 g, Sodium 570 mg, Fiber 4 g

© 2010 The Pampered Chef used under license.
The Pampered Chef
 
Sounded good til they got to the dressing!I wonder if this one would be just as good using salsa instead and omitting the fresh tomatoes and onion? Then serve the dressing on the side for those of us who hate mayo and sour cream!
 
I bet salsa would work great even with the fresh tomatoes and onions. These are great! Thanks everyone!
 
ChefBeckyD said:
I just got this recipe from my SD - it looks really good, and way to show the trifle bowl AND a ton of other tools!
Click to expand...

Becky, I am making this recipe today. Would you happen to know if she warms up the beans and the corn before she layers them? The recipe reads as if maybe they just go in cold. Just not sure if I'm doing it right. Also, do you think I should cube the corn bread, or is it supposed to be real crumbles?
 
  • Thread starter
  • #12
babywings76 said:
Becky, I am making this recipe today. Would you happen to know if she warms up the beans and the corn before she layers them? The recipe reads as if maybe they just go in cold. Just not sure if I'm doing it right. Also, do you think I should cube the corn bread, or is it supposed to be real crumbles?
Click to expand...

I'm pretty sure it's served cold like a salad.

For the cornbread, I think it would depend on the type of cornbread. If it could be cubed, I'd cube it, but some cornbread is too crumbly to cube.
 
Thanks! I made the cornbread in the Metal Square baking pan and it turned out great. I did cube it up, and it worked great. Some pieces fell apart a little bit, but it was definitely fine for them to be broken up.I made this for DH and my sister and BIL. Everyone liked it and got huge 2nd helpings. I cooked 2 chicken breasts in the DCB with some SW seasoning on them. Then I cut them up. Everything else I put in as the recipe said. I let the beans and corn be cold. It tasted great. I was nervous about having raw onions, but it really wasn't too strong or very detectable.Overall, I'd make it to bring to a potluck because adults like it and it has a really nice presentation. But I won't make it as a main dish for my family again. My kids didn't like it. Correction, my DD (10) thought it looked delicious and really wanted to try it. The others all said no way. DD ended up not liking it though. :( My 2 sons were just disappointed to see a main dish in the trifle bowl. They were getting excited thinking I was making them a Choc. PB Cup trifle! :D
 

Frequently Asked Questions

What ingredients do I need for the Delicious Main Dish Trifle Recipe?

For the Delicious Main Dish Trifle, you will need cooked protein (like chicken or beef), cooked vegetables (such as bell peppers and zucchini), a flavorful sauce (like marinara or cheese sauce), and layers of a starch component (like pasta or rice). Additionally, you may want to include cheese and fresh herbs for garnish.

How do I prepare the layers for the trifle?

To prepare the layers, start by cooking your protein and vegetables until they are tender. Then, cook your starch component according to package instructions. In a large trifle dish or bowl, begin layering by adding a layer of starch, followed by protein, vegetables, sauce, and cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

Can I make the trifle ahead of time?

Yes, you can prepare the trifle ahead of time. Assemble the layers and cover the dish with plastic wrap or a lid. Store it in the refrigerator for up to 24 hours before serving. Just be sure to add any fresh herbs or toppings right before serving to maintain their freshness.

What are some variations I can try with this trifle recipe?

You can customize the trifle by using different proteins such as shrimp or tofu, or by incorporating various vegetables like spinach or mushrooms. Additionally, you can experiment with different sauces, such as pesto or a creamy alfredo, and change the starch to quinoa or couscous for a unique twist.

How do I serve the Delicious Main Dish Trifle?

To serve the trifle, use a large spoon to scoop out portions, ensuring that you get a mix of all the layers in each serving. You can serve it directly from the trifle dish or transfer portions to individual plates. Garnish with fresh herbs or a sprinkle of cheese for an appealing presentation.

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