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Pampered Chef: Fiesta salad turnover

  1. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

    557
    0
    ok i have a show next saturday night that i am totally excited about. first this will be my first kitchen show since september. (its like starting over again :eek: ) second, the host is really excited as well. she has alot of PC stuff and wants to replace some things that got broken and order new stuff. she has already got three outside orders with 3 pizza stones sold!! plus i have an $80 order from my mom!! So this show has lots of potential and its from a totally new group of people. i might break my chain of people!! anyways to my question now..lol..sorry i am excited....has anyone tried the fiesta salad turnover yet? she picked it out and i am going to make it but has anyone else had success with it? also she wants to make a drink with the quick stir pitcher. does anyone have any recipes to make drinks with--no alcholol? i appreciate all help..thanks!!
     
  2. chefautumn

    chefautumn Member

    118
    0
    Hi Monica,
    I've attached a recipe for making lemonade in the quick-stir. This is a great thing to make. Everyone loves the smell of the lemons when you slice them, and I've sold a few USG!
    As far as the fiesta salad turnover, I have made it but not at a show. (I made it for dinner one night) Maybe someone else can give you opinions on that.
    Good luck with your show :)
     

    Attached Files:

    Jan 21, 2006
    #2
  3. chefmama

    chefmama Guest

    Here are some drink ideas...

    I found these two ideas on a different thread, so I can't take credit for them, but thanks goes to Brooke Bauman for posting them.

    You could use the Good Company Tea which has passion fruit, orange, mango and peach for flavoring to make Iced Tea. Only $3.75 on your supply order form.

    Strawberry Lemonade Quencher
    10 C. cold water
    3/4C. sugar
    1 can (10 ozs) frozen non-alcoholic strawberry daiquiri mix, thawed
    whole strawberries (optional)
    1C. fresh squeezed lemon juice (4-5 lrg. lemons)

    Place all ingredents except strawberries in Family Size Quick-Stir pitcher Plunge until contents are thoroughly mixed. Garnish each glass with a strawberry. Serve chilled.
    Yield: 12 (1C.) servings

    Sparkling Lemonade
    1 can (12 ozs) frozen Lemonade concentrate
    1 lemon
    2 liters (8 C.) chilled ginger ale carbonated soda
    1/3 raspberries
    Place lemonade concentrate in the Family Quick-Stir Pitcher. Add ginger ale; plunge until mixed. Score lemon using Lemon Zester/Scorer; cut into thin slices using Utility Knife. Add lemon slices and raspbeeries to lemonade mixture. serve chilled.
    Yield: 8 (1 1/4C.) servings
     
    Jan 22, 2006
    #3
  4. chefmama

    chefmama Guest

    Here's some more I found...

    Lime Coolers

    1 cup water
    3/4 cup sugar
    3 cups cold water
    4-5 large limes (about 1/2 cup juice)
    Additional lime slices (optional)
    Ice Cubes

    Combine 1 cup water and sugar in small saucepan; stir over medium heat until sugar is dissolved. Add cold water; pour into serving pitcher.

    Using Citrus Press, press limes into pitcher; mix well. Stir in additional lime slices if desired. Chill at least 1 hour. Serve over ice.

    Yield: 4 servings

    Orange Plunge-Sicle

    1 pint vanilla ice cream, slightly softened

    2 cans (12 oz.) frozen orange juice concentrate, thawed

    6 cups milk

    1 can (15 oz) mandarin orange slices, undrained and mashed

    Place all ingredients in the family sized Quick-Stir Pitcher and plunge
    until thick and frothy.

    Crème-Sicle Punch

    Half-gallon of orange sherbet and vanilla combined (the half and half
    package)

    2 liters of Sprite or 7-Up

    Place all ingredients in the family sized Quick-Stir Pitcher and plunge
    until thick and frothy.

    *Variation: Use any flavored half-gallon of sherbet

    Strawberry Pineapple Slush

    1 10 oz can Bacardi Strawberry Daiquiri

    1 10 oz can water

    1 12 oz can frozen pineapple juice concentrate

    1 12 oz can water

    7-up

    Mix together and freeze until slushy. Plunge & serve.

    Cran-Apple Raspberry Freeze/Slush

    1 orange

    1 can frozen cran-apple juice concentrate (12oz) - thawed

    1 can frozen raspberries in syrup (10 oz) - thawed

    1 1/2 cups water

    2 liter of Sprite or 7-up

    Zest orange with Zester; juice orange. Combine all ingredients in bowl.
    Divide mixture evenly among 3 Ice Shaver Tubs. Freeze until firm. Remove
    from tubs and shave in Ice Shaver. Serve with a spoon or empty all tubs
    into family sized Quick-Stir Pitcher and add lemon-lime soda and serve
    immediately.

    Strawberry Kiwi Delight

    Strawberry Kiwi Crystal Light mix

    2 liter 7-up

    Mix enough Crystal Light mix to make 2 quarts in 1 quart of water to make
    the flavor stronger.

    Freeze and shave. Scoop into small glasses and fill with 7-up or empty
    all tubs into family sized Quick-Stir Pitcher, plunge and serve
    immediately.

    Pampered Chef Punch

    2 pkgs Raspberry Kool-Aid

    1 qt water

    1 liter 7-up

    4 cups sugar

    Raspberry sherbet

    Directions: Mix together Kool-Aid, sugar and water in Quick Stir pitcher.
    Add sherbet and plunge. Add 7-up last. (Or, put liquid mixture in punch
    bowl, and float balls of sherbet on top.)

    Variations:

    Lime Kool-Aid and lime sherbet, orange Kool-Aid and orange sherbet,
    strawberry Kool-Aid and pineapple sherbet -- whatever tickles your taste
    buds!

    Minted Ice Tea Slush

    2 1/2 cups water

    6 tea bags

    1 1/2 tablespoons fresh mint - chopped

    2 tablespoons sugar

    3/4 cup unsweetened orange juice

    1 1/2 tablespoons frozen lemonade concentrate - undiluted

    3 cups club soda -- chilled

    Pour boiling water over tea and mint; steep for 5 minutes. Strain and add
    sugar, orange juice and lemonade concentrate. Freeze. Place shaved
    mixture into a pitcher and add club soda. Serve immediately.
     
    Jan 22, 2006
    #4
  5. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

    557
    0
    wow those are great thanks so much for posting them!! i like the sound of the sherbert ones!! I am going to make the turnover tomorrow night for supper...keep your fingers crossed!!! will let you know what the folks think...i have a tough crew...hubby and 3 kids..lol!!! if they like it anyone will!!
     
  6. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

    557
    0
    just wanted to thank everyone again for there recipes cant wait to try them! ok now for the fiesta salad turnover. i made it last night for supper and while it was very yummy, it was also VERY spicy!!! i dont like spicy food period. so at my show i am going to ask if everyone likes spicy food if not just put a very little of the dressing on it and they can add it to theres if they want it spicier. for those of you who have no clue what recipe i am talking about its in the fall/winter 05 SBC!!
     
  7. Feista Salad Turnover

    Could you please either email or post the recipe for the feista salad turnover?
    That sounds interesting..

    Thanks

    Kim
     
  8. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
    2
    Here you go Kim

    Fiesta Salad Turnover
    The Pampered Chef ®
    2005 F/W Season’s Best Page 20
    Crust
    1 package (13.8 ounces) refrigerated pizza crust
    1/2 cup (2 ounces) shredded Colby & Monterey Jack cheese blend

    Jalapeno-Lime Dressing

    1 jalapeño pepper, seeded and finely chopped
    2 tablespoons chopped fresh cilantro
    1/2 lime
    1/2 cup sour cream


    Filling

    2 small plum tomatoes, seeded and diced (about 1/2 cup)
    1/2 cup pitted ripe olives, sliced
    1 pound 95% lean ground beef, cooked, crumbled and drained
    3/4 cup salsa
    2 tablespoons taco seasoning mix
    1 garlic clove, pressed
    1/2 cup (2 ounces) shredded Colby & Monterey Jack cheese blend
    2 cups shredded iceberg lettuce


    Preheat oven to 425°F. For crust, unroll pizza dough onto Large Round Stone and shape into a circle. Lightly spray dough with nonstick cooking spray; sprinkle with cheese. Bake 13-15 minutes or until crust is light golden brown. Remove from oven; immediately loosen crust from baking stone and flip over. Press Crinkle Cutter down center of crust to create a fold line (do not cut through crust). Fold crust in half to form a large taco shape; set aside.

    For jalapeño-lime dressing, finely chop jalapeño pepper using Food Chopper. Snip cilantro using Kitchen Shears. Juice lime half into Prep Bowl using Citrus Press. Add jalapeño pepper, cilantro and sour cream; whisk until smooth using Stainless Mini Whisk. Set dressing aside.

    For filling, dice tomatoes using Utility Knife. Slice olives using Egg Slicer Plus®. Set tomatoes and olives aside. In Classic Batter Bowl, combine ground beef, salsa, taco seasoning mix and garlic pressed with Garlic Press; mix well. Microwave on HIGH 3-4 minutes or until hot. Stir in cheese using Small Mix 'N Scraper®.

    Open crust; spread half of the dressing over bottom half of crust. Top with beef mixture. Sprinkle with lettuce, tomatoes and olives. Drizzle with remaining dressing. Fold crust over filling. To serve, cut into wedges using Serrated Bread Knife.

    Yield: 6 servings or 12 sample servings

    Nutrients per serving: Nutrients per serving: Calories 410, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 75 mg, Carbohydrate 39 g, Protein 26 g, Sodium 1210 mg, Fiber 2 g

    Cook's Tip: Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin.
     
    Jan 24, 2006
    #8
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