chefmeg
Gold Member
- 2,071
Help! Lost F/W Season's Best Recipe - Can Someone Scan It?
Click For Summary
Discussion Overview
This thread revolves around a participant's request for a specific recipe from the Fall/Winter Season's Best, particularly for a chicken salad dish. Several participants contribute by sharing the recipe details and expressing their experiences with the catalog.
Discussion Character
- Anecdotal
Main Points Raised
- One participant expresses frustration at not being able to access the website to find the recipe they need.
- Another participant mentions that the recipe is available in the fall catalog but also cannot access the necessary resources.
- One participant shares the complete recipe for Satay Chicken Pasta Salad, including ingredients and preparation steps.
- Another participant apologizes for not having a scanner to assist with the request but provides a summarized version of the recipe.
- Several participants express gratitude for the shared recipe and reflect on their own engagement with the new catalog.
- One participant notes that they appreciate being able to find older recipes in the community, indicating a personal connection to the dish.
Areas of Agreement / Disagreement
There is no clear consensus on the accessibility of the recipe, but participants generally agree on the value of sharing recipes within the community.
Contextual Notes
The discussion highlights the challenges some participants face in accessing Pampered Chef resources and the supportive nature of the community in sharing recipes.
Who May Find This Useful
Participants looking for recipe ideas or those interested in engaging with the community around Pampered Chef products may find this thread valuable.
chefann
Gold Member
- 22,050
DebbieJ
- 10,849
The Pampered Chef ®
Satay Chicken Pasta Salad
Recipe 8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional) 1. Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside. 2. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside. 3. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife. 4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.Yield: 6 servings (8 cups)Nutrients per serving: (about 1 1/2 cups): Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 gCook's Tip: If desired, one 1-in. piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.For an attractive garnish, make carrot flowers. Starting at one end of a peeled carrot, use the scorer side of Zester/Scorer to create 5-6 lengthwise, evenly spaced grooves down the length of the carrot. Slice crosswise.© The Pampered Chef, Ltd., 2001
Satay Chicken Pasta Salad
Recipe 8 oz uncooked bow tie pasta
1 cup lite Asian vinaigrette salad dressing
2 tbsp Asian Seasoning Mix
2 tbsp peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken (about 1 lb)
Additional chopped peanuts (optional) 1. Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside. 2. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside. 3. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife. 4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.Yield: 6 servings (8 cups)Nutrients per serving: (about 1 1/2 cups): Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 gCook's Tip: If desired, one 1-in. piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.For an attractive garnish, make carrot flowers. Starting at one end of a peeled carrot, use the scorer side of Zester/Scorer to create 5-6 lengthwise, evenly spaced grooves down the length of the carrot. Slice crosswise.© The Pampered Chef, Ltd., 2001
PamperedDor
Gold Member
- 2,682
I don't have a scanner Meg ! Sorry!
Ingreds:
8 oz bow tie pasta
1 cup asian vinagrrette salad dressing
2 tbsp asian mix
2 tbsp peanut butter
2 med carrots
1 med bell pepper
1/2 cup dry roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken
more peanuts optional
cook pasta - combine dressing, mix and peanut butter in sm batter bowl whisk and set aside
cut carrots with juliene peeler , cut peppers, chop peanuts and basil
addd chicken carrots pepper, peanuts, basil and dressing to pasta and mix well
garnish with peanuts if desired.
hth!
Ingreds:
8 oz bow tie pasta
1 cup asian vinagrrette salad dressing
2 tbsp asian mix
2 tbsp peanut butter
2 med carrots
1 med bell pepper
1/2 cup dry roasted peanuts
1 cup lightly packed fresh basil
3 cups diced cooked chicken
more peanuts optional
cook pasta - combine dressing, mix and peanut butter in sm batter bowl whisk and set aside
cut carrots with juliene peeler , cut peppers, chop peanuts and basil
addd chicken carrots pepper, peanuts, basil and dressing to pasta and mix well
garnish with peanuts if desired.
hth!
chefmeg
Gold Member
- 2,071
cookingwithdot
Gold Member
- 585
This recipe is in my catalog tote right now & I have been wanting to make it for weeks. Tonights the night!Frequently Asked Questions
What is the F/W Season's Best Recipe from Pampered Chef?
The F/W Season's Best Recipe is a seasonal collection of recipes published by Pampered Chef, featuring a variety of dishes that highlight their products and seasonal ingredients. It typically includes appetizers, main courses, and desserts suitable for fall and winter gatherings.
Why do people ask for scans of the F/W Season's Best Recipe?
People often ask for scans of the F/W Season's Best Recipe because they may have lost their physical copy or want to share specific recipes with friends and family. Scanning allows for easy digital access and sharing without the need for physical copies.
Where can I find a copy of the F/W Season's Best Recipe?
You can find a copy of the F/W Season's Best Recipe through your Pampered Chef consultant, on the Pampered Chef website, or in their online catalog. Additionally, some consultants may share digital versions or scans in customer groups on social media.
Is it legal to share scans of the F/W Season's Best Recipe?
Sharing scans of the F/W Season's Best Recipe may violate copyright laws, as these recipes are protected intellectual property. It's best to check with your Pampered Chef consultant or refer to their policies regarding sharing recipes to ensure compliance.
What should I do if I can't find a scan of the F/W Season's Best Recipe?
If you can't find a scan, consider reaching out to your Pampered Chef consultant for assistance. They may be able to provide you with a new copy or suggest alternative recipes that are similar. You can also check online recipe forums or social media groups for help.
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