Did Anyone Else Feel Disappointed by SB's New Recipes?

[rsmpta]

was i the only one a little disappointed by them. The ones in the new literature and stuff? I was REALLY looking forward to the new recipes in SB and i just was pretty

Don't get me wrong I do like nice dishes...but these do NOT seem to be the easiest stuff to make.....and have ingredients that aren't the easiest to find in small towns.....

Just wondered if I was the only one .....

 

[heat123]

I haven't tried any yet but I kinda liked the variety the SBCB offered this time around. Last season's seemed to be alot of repeat recipes from the season before. These seem new to me.

 

[rsmpta]

that might be true...i haven't been in pc a long time...so they all seem new to me....

 

[dannyzmom]

I think that the thing is...people are sick and tired of rings and wreaths and braids. I know in my area people refer to it as "White Trash Gourmet" -- and I think PC is trying to break out of that reputation and prove themselves as something more high class...more refined...classier. I think the new recipes and products are taking us in a very good direction.

 

[heat123]

I agree about having more "elegant" recipes to offer but I have to say... everyone still loves the Classic rings and braids I make and still request them! It will be fun to try these new recipes though! I'm open to change is a good thing!

 

[chefbria]

I agree. More elegant recipes and healthier eating. PC has alot to compete with and I think they are on the right track. Times are changing and people are starting to change their eating habits as well....I love the new cookbook and I can't wait to start trying some of the recipes. Not sure which ones I will do at my shows considering the time it takes to prepare most.
Happy cooking to all

 

[dannyzmom]

Oh yes - I agree, I get many requests still for rings and braids...but for the most part, people want more impressive recipes that are healthier...the Baked Pot Stickers, Sizzling Coconut Shrimp Cakes and Crostinis seem to go over very well in this area. I am thinking the Asparagus thingies will be a hit as well.

 

[heat123]

Yes, I cannot wait to try the asparagus rolls!

 

[PamG]

All I want to know is how are we going to make enough for people to try when we have more than 7 or 8 people at a party? No way am I sending out a invitation that says come to my Restraurant.

 

[rennea]

I am so darn excited about the new recipes.

Tonight it's going to be the Gruyere Chicken en Croute & the Chocolate Pecan Lattice Tart. I have looked over the recipes and haven't been any ingredients that might be hard to find, pretty basic stuff really. The only down side I have found is that goat cheese is pricey to buy where I am. PC recipes are easy you just have to get your ingredients ready and follow the steps and remember practice makes perfect

 

[SusanBP0129]

tried making the asparagus & they are AWESOME!! Although they take quite awhile to assemble.

 

[Chef Michelle D]

I agree that people want healthy recipes but I also think they want easy recipes. From the quick glance I took to the new cookbooks I don't think alot of these recipes are easy. We have to remember that we are cooking for working families that have kids in a ton of diferent activites. I hope to show these as weekend meals when you have time to spend in the kitchen and cook a great meal. But I can't wait to try them and figure which ones to do as my demos.

 

[GeorgiaPeach]

was i the only one a little disappointed by them. The ones in the new literature and stuff? I was REALLY looking forward to the new recipes in SB and i just was pretty

Don't get me wrong I do like nice dishes...but these do NOT seem to be the easiest stuff to make.....and have ingredients that aren't the easiest to find in small towns.....

Just wondered if I was the only one .....

I understand why PC is moving in the direction the new SBCB has taken but I don't like it from a personal standpoint and wouldn't purchase it if I were a customer. My family wouldn't eat some of that stuff. It reminded me of Food Network recipes. I don't like that I can't pronounce the names of some of the ingredients We have to stay current with the trends and while I don't really like the change, I appreciate that our company is working hard to stay on top of things and change with the times.

I used to say that our recipes were great because they use ingredients that are in your cupboards or are easy to find. I'll have to come up with a new twist

I do love the new cookbook. Even though they are very elegant sounding....most of them are things my children will eat so I am looking forward to trying them out.

 

[Cindycooks]

The asparagus rolls are awesome but some advice:

The phyllo sheets took me forever to find. They are in the freezer section next to the pie crusts. I was looking in frozen bread....

Definitely let these be a "hands on" show and get your guests involved. Let them roll their own (sounds like something from the 70's huh....lol)....anyway, they are messy too - the phyllo was all over the place by the time I got to the last few - it starts to dry out and they flake - another reason to assemble them all at once. The first few rolled nicely. But oh my - easy and sooo good. I took them to our cluster meeting right after conference and everybody loved them!

 

[chefkristin]

Plastic Wrap

The asparagus rolls are awesome but some advice:

The phyllo sheets took me forever to find. They are in the freezer section next to the pie crusts. I was looking in frozen bread....

Definitely let these be a "hands on" show and get your guests involved. Let them roll their own (sounds like something from the 70's huh....lol)....anyway, they are messy too - the phyllo was all over the place by the time I got to the last few - it starts to dry out and they flake - another reason to assemble them all at once. The first few rolled nicely. But oh my - easy and sooo good. I took them to our cluster meeting right after conference and everybody loved them!

Try putting a sheet of plastic wrap over the phyllo dough that you aren't using to keep it from drying out while rolling the one your working on. It should help.

 

[its_me_susan]

Just wanted to add that I did the paninis and they were awesome and easy. I think that we will all find after trying them that they are alot easier than they look ~ which for me has been what PC recipes are all about. We show them not to be scared of the recipes because they watch how easy they really are.

I am very excited about all of the new recipes Seasons Best and the cookbook. My 83 year old Italian Uncle wants to buy the new cookbook (he has a zillion)! lol.

 

[chefkeri]

Great Advise & IdeasI've tried many of the recipes too. My concern is w/ all the Pecan's in everything. First, the whole I DON'T LIKE 'EM! Second, nut allergy alert!

The asparagus... Hmmm, let's take a vegetable and make it fattening...

Lattas Tart was good, reminded me of PopTarts when I was a kid.

Breat Pudding made a HUGE MESS of the microwave; but tasted good.

Boats were good, but pecan sticky topping stuck in my teeth!

Harvest Salad ~ TO DIE FOR! Even w/ the nuts...

3 onion tart ~ good, not too hard, but would opt for different cheese than goat.

Those were the ones that stick out for me. I like the direction PC is going w/ the receipes, but some better change up in the SB collections would be nice.
Collector of SBRC before I even started selling PC.

P>S> Try the Kalamata Olive Spread. Crusty bread & wine W*O*W*!

 

[[email protected]]

The asparagus rolls are awesome but some advice:

The phyllo sheets took me forever to find. They are in the freezer section next to the pie crusts. I was looking in frozen bread....

Definitely let these be a "hands on" show and get your guests involved. Let them roll their own (sounds like something from the 70's huh....lol)....anyway, they are messy too - the phyllo was all over the place by the time I got to the last few - it starts to dry out and they flake - another reason to assemble them all at once. The first few rolled nicely. But oh my - easy and sooo good. I took them to our cluster meeting right after conference and everybody loved them!

Another suggestion for keeping the phyllo from drying out is putting a damp paper towel or dish towel over the top.

 

[pamperedgirl3]

The training booklet mentioned that you didn't have to use the goat cheese in the 3 onion tart-so that's a thought if it's too expensive or you don't like the taste. I won't use it because people in my area don't like it. I used a full block of cream cheese in the crosini last year instead of goat cheese.

 

[mommyhugz1978]

I had the new recpice book out at work today and someone asked me what was on the front cover so I told them.. about the goat chesse thingy ( I am having a brain fart so shoot me) they turned green in the face but everything else in the book sounded good..... But I like the new approach that PC is going!!!

 

[pamperedgirl3]

I don't know if the onion tart was a good idea for the cover! Maybe the panini instead-might turn less people off.

 

[mrssyvo]

I am so excited about the new recipes, escpecially the new cookbook. We will be making several of them at my Sneak preview show. I want my guests excited about the new products and new recipes, and the recipes in the cookbook are geared towards the new products. I just wish the new baker and the grill pan would be shipped BEFORE the sneak preview, it is hard to sell them without them being available to show them.

 

[tashareneephillips]

Here is a quick tip..... Keep the Phyllo sheets covered with a damp paper towl. This will keep them from drying out. Also, my family (except me) won't eat anyhting that is green! I altered the recipe a bit and made it with cheese.(I used Muenster) It was WONDERFUL!!

 

[Cindycooks]

I did get smart and dampen a paper towel near the end! - and once they were all made and on the large stone, I dampened a dish towel and put over the whole thing until time for baking to take to my meeting.

 

[AJPratt]

I made the Three Onion Goat Cheese Tart for the kick off. It came out good, but was a bit of a pain with cooking bacon. I think I would have to have the host cook the bacon. And I noticed in the recipe it said to chop with knife instead of using the chopper. I was just a little surprised.

 

[mommyhugz1978]

I was really impressed with the new SB .... becasue the recipies seemed elagent but rather simple and I like that idea personally becasue if ur like me, working fulltime and going to school full time and being a mom and a wife or I should say wife to be.. ( I am getting married in December ) Time in the kitchen is not somethign that I have alot of....so I find the recipies rather simple in my opioion. should be fun!!!

 

[gilliandanielle]

I can't imagine being ablt to buy GOAT CHEESE and other odd specialties like this for under $15!! I know and understand that PC is trying to be classy, but hosts are going to be spending more on the ingredients than they will get in return FPV!

 

[ChefBurke]

ok forgive me im a newbee but i hear how much customers love the braids! are they in the all the best & since i have my SS kit & not the fancystuff is it hard to make them??!!

 

[Chefgirl2]

I made the Chocolate Pecan Lattice Tarts for my New Product review. It is decadent! I am from Kentucky, home of the Derby Pie that is trademarked by Kern's Kitchen and if it was in a pie plate we might be in trouble! Except, this is soooo much better! And the new cutting board makes cutting the lattice much easier than trying to eye 3/4 inch.

 

[Shawnna]

Hey Chefgirl2....I make a dessert called Derby Pie. I got it out of a country music magazine years ago....don't remember which star put it in. I wonder if it is the same thing....my kids love it. I lost the written recipe and I usually try to make it by memory. I need to find the actual recipe.

I graham cracker crust
eggs
sugar
chocolate chips
butter
I can't remember if there is any flour...you mix it all up and put it in the crust and bake it for an hour. It is wonderful!!! The original recipe says to cool before eating it, but we like it warm. If there is any left over they always heat it back up in the microwave.