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Pampered Chef: From the training CDs/DVDs -help!

  1. its_me_susan

    its_me_susan Senior Member

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    One of the "collection" cds mentions making garlic rolls from refrigerated dough and the cookware on the stovetop. Does anyone have this recipe????

    What about burning the minute rice in the cookware on low.... have you done this? Doesn't minute rice boil in a bag? I don't know how to make that.

    I really want those garlic rolls recipe!
     
    Sep 2, 2005
    #1
  2. Cookie

    Cookie Member

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    Burnt Rice?

    Are you wanting to burn your rice to make the Persian dish? I've made it before but can't remember the recipe. It is called something like Tzadeke. Look it up on google under Persian recipies. I think I saw that video where she mentioned that and was wondering. I think she just plain burned it though. The real recipe has either bread or potatoes on the bottom to help form the crust.

    If you make this try making cutlets with it. Mix raw ground beef with about half as much seasoned mashed potatoes. Form into thin patties and pan fry. They are so good.
     
    Sep 3, 2005
    #2
  3. chefmary

    chefmary Member Gold Member

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    Susan:

    I posted this on another thread, and have brought it over here for you. Enjoy!

    Mary

     
    Sep 3, 2005
    #3
  4. Shawnna

    Shawnna Senior Member Gold Member

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    Is this recipe made in the small saute pan? How many servings does it make? It sounds great. Can you do it with cinnamon and sugar?

    Shawnna
     
    Sep 3, 2005
    #4
  5. its_me_susan

    its_me_susan Senior Member

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    Cookie, in the "collections" cd she said she cooked it on low throughout her presentation (about an hour) and had asked the guests to remind her about it. Then at the end she "slipped out" the burnt rice (should be stuck there) and showed how easy it is to clean, etc. VERY effective I thought. LOL.
     
    Sep 3, 2005
    #5
  6. its_me_susan

    its_me_susan Senior Member

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    Oh Mary - - THANK YOU!!!!! I wish I had the cookware (I hope to earn some) so I could make these. Do you have any idea if they'll work on regular??? :) I think my next host has ALOT of cookware - I'll see if SHE has it to demonstrate!
     
    Sep 3, 2005
    #6
  7. scottcooks

    scottcooks Veteran Member Gold Member

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    Hi, Mary, Susan et al!

    Attached are my versions of this biscuit recipe. I think it comes from Sue Rusche (sp?) :rolleyes: and she calls the prof. skillet the "try me" pan. EVERY TIME I have done the recipe, I sell prof. skillets... but call it the "Try Me" pan and it works!

    You can choose when to stop adding ingredients - truly, it is awesome with just butter & biscuits! I have tried all types of biscuits, and the only thing I suggest is...cut the biscuits when cold. If you have an elderly or a huge crowd, you can consider cutting biscuits into 6 bits rather than just 4.
     

    Attached Files:

    Last edited: Sep 8, 2005
    Sep 8, 2005
    #7
  8. its_me_susan

    its_me_susan Senior Member

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    Thanks Scott!!!! So.... how dark is DARK? Do they look almost burnt?
     
    Sep 12, 2005
    #8
  9. mypamperedmoocow

    mypamperedmoocow Member

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    which pan do you use?

    I'm still debating over what recipes to use at my Kitchen Show that is coming up...this one sounds like one I might try. Do you use the small saute' pan or the family size skillet? I have both thanks to the free product award before I joined as a PC consultant and then I got the small pan in my SS1 last month--yippee!
     
  10. its_me_susan

    its_me_susan Senior Member

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    I just used the smaller one you get from the 1st super starter month bonus & it worked fine. :)
     
  11. scottcooks

    scottcooks Veteran Member Gold Member

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    biscuit demo

    No, dark doesn't look almost burnt (dark brown) but is definitely dark golden. Remember you've got to get the heat to permeate to the center. Use your judgement. When I've served the gooey ones, they tend to finish cooking within 2 minutes on the serving plate, and guests are so stricken with "gotta have some" that sometimes they don't even say anything.

    A trick I've used successfully the last 2 months, is to make it dip in the middle like a red blood cell, or more like a donut. That it is thinner in the middle, there's no anxiety about will the middle be cooked or not.
     
    Aug 3, 2006
    #11
  12. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    I have seen posts on several threads that we should NOT do this demo in the new executive cookware.
     
    Aug 3, 2006
    #12
  13. cmdtrgd

    cmdtrgd Legacy Member Gold Member

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    Beth - any reason why?
     
    Aug 3, 2006
    #13
  14. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    They said that the burning rice leaves unremovable black marks in the bottom of the pan.

    I hope not because you know that sometime everyone will burn something and the cookware should be able to withstand that somewhat.
     
    Aug 3, 2006
    #14
  15. scottcooks

    scottcooks Veteran Member Gold Member

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    ???? In Executive cookware, PC's flagship product? I have a hard time accepting this.
     
    Oct 19, 2006
    #15
  16. DZmom

    DZmom Veteran Member

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    This is TRUE! I recently was making myself a grilled cheese when the schwan's guy showed up and I turned the skillet down to low and my grilled cheese still burned! GUESS WHAT!?! I've got a black outline of the sandwich in the bottom of my skillet. :eek: I can't use my PROF Try me skillet anymore, because my newest recruit borrowed it and her DH dishwashered it!:mad: The coating is RUINED!! Guess I'll be buying a new one!
     
    Oct 19, 2006
    #16
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