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Pampered Chef: Fave New F/W Recipes?

  1. heat123

    heat123 Legend Member Silver Member

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    They all sound good, which have you tried or are your fave?
     
    Aug 9, 2009
    #1
  2. Grandmarita

    Grandmarita Advanced Member Gold Member

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    The loaded Potato Soup is marvelous. We had it at our Cluster meeting, and did it as
    a Power show with each of us helping with one of the steps. It was amazing how easily the Mix and Chop got the potatoes semi mashed and mixed them into the milk. It was ready in very little time.
     
    Aug 9, 2009
    #2
  3. heat123

    heat123 Legend Member Silver Member

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    That one was a marked recipe that I must TRY! Sounz YUMY!:D Actually all of the new recipes are marked! lol:p
     
    Aug 9, 2009
    #3
  4. pc_jessica

    pc_jessica Advanced Member

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    we just had our cluster meeting today and had the following recipes:
    loaded baked potato soup
    carrot cake bites (our whatever they are called)
    those mint triangle things
    the ham and cheese calzone thingy
    the bean and chorizo dip
    they were all fantastic!!!! i am making the soup for dinner one night this week, and the calzone for breakfast this coming weekend!!!
     
    Aug 9, 2009
    #4
  5. Pedey

    Pedey Member

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    I've made a few.

    Southwest Meatloaf - flavor was great! But I only had 1 pound of meat & it didn't hold its shape too well. Still tasted great but presentation was off. I think next time I'll be sure to use the full 1 1/2 - and a very lean one to reduce moisture from the fat.

    Ham & Cheese Calzone - seemed like a lot of work for what it was. Tasted pretty good. I don't like a whole lot of onion, so I cut the amount in half - even that was too much for me & the kids. I think next time we'll just leave the onion out completely.

    Carrot Cake thingies - they were great. Very easy & good. Be generous with the frosting. Oh - and when you make the frosting DO NOT use the wisk like it says. Me & a cluster-mate both made them and that was the complaint of us both. All the cream cheese/powdered sugar just goes into the center of the wisk & it's a PITB to get it out. I even bent my wisk trying to get it all out. :(

    Potato Soup - Good, IMO, but not awesome. But the rest of my cluster LOVED it so maybe I'm just weird. I love potatoes, but it just seemed a bit bland. Maybe with a little salt & a lot of pepper I would have loved it, too.
     
    Aug 9, 2009
    #5
  6. cathyskitchen

    cathyskitchen Senior Member Gold Member

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    I just made the ravioli one (in the Season's Best) for dinner and it was a HUGE hit! I loved it and so did my hubby. Love the fresh spinach and diced tomatoes (I didn't put the jalapeno pepper in it - don't like them). :)

    The next one on my list to try are the Carrot Cake Cups - YUM!
     
  7. TrishPCMommy

    TrishPCMommy Member Gold Member

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    I've done both the Loaded Baked Potato Chowder and the Mini Carrot Cake Cups...
    YUMMMMMMMMMMMMMMM!!!!!!!!

    My picky-eater daughters both went back for seconds on the LBPC. We only added the chopped bacon of the optional toppings listed, used skim milk and neufchatel cheese and probably added extra cheese (We LOVE cheese in our house!). Yes, we used the salt & pepper in the recipe and it was AWESOME!

    On the Mini Carrot Cake Cups, I tried it with the Cinnamon Plus instead of the allspice and I'd definitely use the julienne peeler for the carrots instead of the UM (too messy with carrot pieces flying everywhere!) The recipe for the garnish was enough to make a double recipe!

    I'll try the After Dinner Mint Triangles next... What am I looking for when it calls for "fudge-covered mint cookies" (Be specific please; brand name, what the box looks like, etc.)
     
    Aug 9, 2009
    #7
  8. pc_jessica

    pc_jessica Advanced Member

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    a cluster mate made these today for our meeting and she said if you have girl scout thin mints those are great to use, otherwise she used the grasshopper cookies i think she said they were keebler.
     
    Aug 9, 2009
    #8
  9. ChefPaulaB

    ChefPaulaB Veteran Member

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    When I make Carrot Cake I always use the Deluxe Cheese Grater (the old one, haven't tried the new one yet for carrots) and it works awesome! It stains it a little but I just spray it with a little Clorax Clean Up spray and let it sit for a couple minutes and it cleans right off. I'll never grate carrots again!
     
    Aug 9, 2009
    #9
  10. heat123

    heat123 Legend Member Silver Member

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    They all sound like a must try this season! :p
     
    Aug 11, 2009
    #10
  11. wadesgirl

    wadesgirl Legend Member Gold Member

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    I used the whisk and the julienne peeler to make the carrot cakes. For the whisk you have to make sure that your cream cheese is at room temp or above. All I did to get it out was tap the top of the whisk into the bottom of the bowl. Worked great. The julienne peeler didn't work so well, maybe because I had to use a paring knife to peel them so I cut them into smaller pieces to avoid cutting myself. I might try it again with full carrots or just use the manodline.
     
    Aug 11, 2009
    #11
  12. esavvymom

    esavvymom Legend Member Staff Member

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    I agree with this one too! I made the Zesty Ravioli Skillet last night (without the pepper - kids don't like the spicy so much), and it is DELICIOUS!!!

    I do like really the potato soup (very easy and delicious- added some bacon/green onion and extra cheese when served) and the carrot cups too- but that's about all I've tried so far.
     
    Aug 11, 2009
    #12
  13. jackieblue

    jackieblue Member

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    My favorite so far, hands down, has been the Easy Tortellini Toss.

    I thought the pork fried rice and the chicken fajitas were also very good.

    We tried the baked potato chowder at our meeting and I honestly thought it was missing something(s). I had high hopes, but it was really just ok for me (dawg). ;) I liked the carrot cakes but would cut the allspice, and the mint triangles were surprisingly tasty.
     
    Aug 11, 2009
    #13
  14. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    We tried a lot of these at our meeting last night.

    A couple surprises for me:

    **LOVED the Chowder. I think I would mash the potatoes more than what she did though, for a thicker texture to the soup.

    **LOVED LOVED LOVED the Gumbo! So Good! I wanted more!

    **Liked the Ravioli but didn't love it. It seemed to be missing something.

    **Did not like the Chorizo dip. Not a surprise, since I don't like Chorizo.

    **I made the Tasty Turkey Skillet. That was good too - I made it in the DCB, and at the same time, I made it in the Skillet for the fam for dinner. I got a good report on it from them when I came home from my meeting too. In fact, DH liked it enough to request the leftovers for his lunch today.

    It worked out great both ways of making it, and even with doing both ways at the same time, it still only took 30 minutes!

    The Dinner Mint Triangles were absolutely delicious, as was the Lemon Cake.
     
    Aug 11, 2009
    #14
  15. kam

    kam Legacy Member Staff Member

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    I wanted to try this recipe and I am not familiar with Chorizo. I just assumed that it was a slightly seasoned pork sausage. What is Chorizo, can anyone describe the flavor?

    Becky, do you think it would have been better with a zesty or regular pork sausage like Bob Evans?
     
    Aug 11, 2009
    #15
  16. JDooley

    JDooley Member

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    I got put on modified bed rest this weekend and my husband has been doing the cooking. He made me the Salisbury Steaks the other night they were much better than I expected... Recommend Mashed potatoes with it!!
     
    Aug 11, 2009
    #16
  17. chefann

    chefann Legend Member Gold Member

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    Chorizo is a Latin (Hispanic) sausage (Mexican? I'm not sure specifically where it originated). It's not the same as typical breakfast or Italian sausage, although you would probably substitute Italian sausage if you don't like or can't find chorizo.

    I'm working my way through the Weekday dinners cards. Last night we had the turkey tetrazzini, which was good - although I'll probably just use chicken in the future to allow me to skip the "wait at the deli counter" step.
     
    Aug 11, 2009
    #17
  18. ChefPaulaB

    ChefPaulaB Veteran Member

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    We always use Chorizo in our Breakfast Burritos, I was always led to believe that it's mexican sausage, cooked with eggs a lot. When we use it, we mix it with regular Bob Evans breakfast sausage and the the chorizo, and then after that's all cooked add our eggs for the burritos. No need to add any taco seasoning or anything because the Chorizo is spicey to start with. I'm not sure that I'd sub Italian with it, that would be a totally different flavor, I might go with regular ground sausage and add some taco seasoning or our Southwest seasoning to it after it cooks... Just my thoughts...
     
    Aug 11, 2009
    #18
  19. ChefPaulaB

    ChefPaulaB Veteran Member

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    If you have our old Deluxe Cheese Grater, use that, it works great. Either cut up your carrots to that size or use the baby carrots, much better than using a regular grater, no grating your fingers off!
     
    Aug 11, 2009
    #19
  20. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    *Not sure what it is with Chorizo - because I LOVE Latin/Hispanic/Mexican foods of all kinds. It just always tastes bitter to me.

    *I used roasted chicken breast in my Tetrazzini. Much less expensive and easier...and also a lot less processed.
     
    Aug 11, 2009
    #20
  21. diradt

    diradt Member

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    Made the Mint Triangles and although I dont know that it is a good demo recipe because it doesn't use a lot of tools....they are amazingly yummy!! I substituted white chocolate with 1/4 tsp vanilla extract because I couldn't find the almond bark.

    Ravioli is YUMMO! Loved it, so easy, so quick....everything could live in the pantry/freezer except the spinach---but can easily be purchased a week or so before. I don't think i would use as much spinach next time or maybe chop it up a little---too big of strands. Again, not a great demo because everything is righte over the skillet so unless you are at an island stovetop, it wouldn't work well.

    We had several others at our cluster meeting tonight:

    Meatloaf : I personally detest meatloaf but I may do this for my shows for Sept. As a clustermate said...it shows something other than chicken!

    Carrotcake bites: Soooo good...wouldn't use UM, use peeler next time was the comment.

    Ham Calzones: good! little pricey for the hostess they said but good

    Sundried Tarts: the person who said this said she wouldnt do this as a demo but I cant remember why

    Potato chowder: of course it was yummy but this consultant did say that she didnt stop halfway to move her potatoes because her turntable turned. but the milk then overflowed so you may need to just lift the lid for a moment to let the milk settle. And she peeled the potatoes.
     
    Aug 11, 2009
    #21
  22. Loaded Baked Potato Chowder- Yum-O!
    YUMMY! Needed bacon, but yummy. Will make again, could be easily made into mashed or smashed potatoes. 27 minutes in the microwave. 22 minutes until potatoes are done. Hubby said a little bland without bacon or something.
     
    Aug 17, 2009
    #22
  23. poohritz

    poohritz Member Gold Member

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    I have tried the lemon cake and the mint triangles. I have to say the mint wins this round. but it was really close.
     
    Aug 17, 2009
    #23
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