Let's Share Cookware Demo Recipes

[kcjodih]

Anyone? I know about the Turtle Skillet Cake and the pull apart breads but I'm looking for some GREAT, easy and QUICK demos to do with the cookware for the month of January to help with February bookings.

 

[pamperedalf]

I was thinking to use cookware demos all the way to may to also help with the pan-o-rama. I would love to earn all of the new cookware for free. The green chili fritta is easy to show, and the pinapple upside down cake is to die for. I just tried the pull apart breads, those are yummy.

 

[pamperedbecky]

I don't know if by "pull apart breads" you also mean the "quick garlic bites" that's featured on that CD we got that talks about the different collections. It's done in the small saute pan. If some people out there haven't heard of this, listen to that "selling collections" CD (I forget the exact title) because this is such an easy and impressive recipe.

At our cluster meeting last night we also did a soup in the Casserole with Lid (the Chicken Tortilla soup-yummy!) and ANY soup in there would be great and you could easily just have it simmering during your show if it's not the main recipe. Lots of soups in the "Soups, Stews and Chili" recipe card collection are really easy. The Molten Chocolate Skillet Brownie doesn't have many ingredients and is AWESOME. If you're expecting a bigger show, this could be done ahead of time and have in the oven because the bake time is 30-35 minutes or so.

You could even just do a demo with a couple ice cubes in the small saute pan or one of the saucepans. Have people feel that your pan is just at room temperature. Put a couple ice cubes in it and as you're talking about its features, the ice cubes start to melt...very quickly! Explain that thawing meat in one of the skillets will take less time because the pan conducts heat so well....even if it's just room temperature! Then pass the pan around and have them feel how cold the pan is, just within a matter of minutes! Even up the sides. This also shows how well and how evenly it conducts heat (in this case how well it conducts cold! They wouldn't want you passing it around to show how well it conducts heat! ) This is a very easy demo. I think it's imperative to show and at least talk about our cookware this month to promote the host special for next month! I plan to use cookware in ALL of my demos and talk a lot about it. Find the guests in the crowd who already own it AND use it and have them talk about the ease of all the pieces.

 

[pamperedalf]

Here is the recipes that I got from here just the other day. They are awesome and easy to do. Then when I served it, I put them on the med stripe square plate and it looked awesome. Have bamboo tongs there to serve!

Now on the garlic one I put a tblspoon of our italian seasoning 2 cloves of garlic and parmasian cheese over the top. My thought on this is use the stry fry pan for larger batches and serve on big square!

 

[pamperedbecky]

Here is the recipes that I got from here just the other day. They are awesome and easy to do. Then when I served it, I put them on the med stripe square plate and it looked awesome. Have bamboo tongs there to serve!

Now on the garlic one I put a tblspoon of our italian seasoning 2 cloves of garlic and parmasian cheese over the top. My thought on this is use the stry fry pan for larger batches and serve on big square!

Those look yummy! The only problem is I think it's just one TABLESPOON of butter, not a stick of butter! That would be interesting!

 

[pamperedalf]

I used a stick last night for the garlic and I agree probably to use maybe a half of stick instead. However it was awesome, and I can't eat that every day!

 

[Nell's-a-Cookin']

Burnt Cheese DelightThis is easy, and you only need your small saute pan. Take a single slice of cheese, do NOT spray your skillet and show everyone that you haven't (let someone feel it, whatever), then fry a kraft single in your skillet, when it has cooked for a while, until it's brown (or burnt), I just do it until it starts to smell, turn your skillet over and it plops right out on the plate - talk about demoing the NON STICK. I haven't done this at a show, but will be this month. I am doing the quick black bean chili in the small stock pot, but think that people may be more motivated with the skillets, at least that is why I started having shows and then consultant!!

What do you think?

 

[Seamstress]

The kraft cheese is a GREAT idea!!!!

I've also heard of consultants making a quick batch of rice krispie treats. It shows heat conduction and how easy the skillet (or pan) is to clean up!

 

[CrazyChef]

What if you're not in the kitchen?I love the idea of using the cookware in all kitchen shows! I want the new cookware set too )

But how would you demo the cookware (ie frying the butter and garlic, etc) if you're doing your show in the living room. Often, hosts have small kitchens and the party happens in a larger living room. I would probably cook it ahead of time and show the guests the end result.

Does any one else have ideas for this situation?

 

[DebbieJ]

At our cluster meeting we talked about doing the ice cube thing, but also doing it side by side in a pan from the hosts kitchen. Of course, you should test this in advance to make sure the ice cube won't melt faster in her pan. But if she has bad cookware it will be apparent immediately and you point will be well made.

 

[ShanaSmith]

I do the ice cube demo at all of my shows. It isn't so much about how fast the ice melts, as how cold the pan gets. With just 3 or 4 ice cubes the pan will be ice cold all the way to the top. I always joke that I could do the same demo with heat, but I make more friends when I don't pass hot pans around.

 

[Shawnna]

so, how exactly do you do the ice cube demo? Just place an ice cube in the skillet and let it melt?

 

[ShanaSmith]

place a couple of ice cubes in your skillet, wait just a couple of minutes. Then pour out the ice and let the guest feel the pan. It is a great way to show how well our cookware transmits heat. If you have not ever done this, you will be surprised at just how cold it gets. Often I have people say that they are going to try it with the cookware they have at home.

 

[pcjulie]

If I'm not using the cookware for a recipe I will burn a piece of cheese in the pan. I'm usually cooking it as the guests are coming in and it never fails that someone says, "Something smells good!" and it's just my cheese burning People are always floored by how the cheese just slides right off.

For the person who askes about when to do the pull-apart bread recipe, I usually have it ready for when my guests arrive to sample. I've also made it with the Hot Pizza Dip. I do know that I've never used a whole stick of butter. Maybe 1/2 stick, if that.

I can't wait to get my new Small Saute Pan and try it in that!

Julie Myers
Denver, PA

 

[pchefmomof2]

My Host's have a choice of either the Smashed Potato Soup (It's good for you cookbook) or Enchilada Soup (website - prod use & care or past SB fall/winter 2004, I think). The soups are a HUGE hit! For a dessert, if more than 10 buying guests, I will be doing the Turtle Fudge Skillet Cake. If you love chocolate this dessert is yummy plus it shows them that you really can use our cookware int the oven and it will not damage it! I do not always have direct access to the kitchen so I purchased an electric burner last year and love using it!!! I am able to be in front of my guests and do the demo at the same time.

When I did the Enchilada soup last January I sold a lot of the cookware. They love our cookware you just have to show it to them!

 

[its_me_susan]

Here is the recipes that I got from here just the other day. They are awesome and easy to do. Then when I served it, I put them on the med stripe square plate and it looked awesome. Have bamboo tongs there to serve!

Now on the garlic one I put a tblspoon of our italian seasoning 2 cloves of garlic and parmasian cheese over the top. My thought on this is use the stry fry pan for larger batches and serve on big square!

Amanda do you use the full stick of butter? I always have so much extra! I've seen recipes with 2 TBS only.

Which pan is the Molten Chocolate Skillet Brownie made in please?

I agree, we must cook and show as much of our cookware as we have! I want that full set of cookware!!!

 

[its_me_susan]

place a couple of ice cubes in your skillet, wait just a couple of minutes. Then pour out the ice and let the guest feel the pan. It is a great way to show how well our cookware transmits heat. If you have not ever done this, you will be surprised at just how cold it gets. Often I have people say that they are going to try it with the cookware they have at home.

I also place the same number of ice cubes in a SA bowl at the same time. Those in the pans melt 4x as fast! Really amazing people.

 

[its_me_susan]

If I'm not using the cookware for a recipe I will burn a piece of cheese in the pan. I'm usually cooking it as the guests are coming in and it never fails that someone says, "Something smells good!" and it's just my cheese burning People are always floored by how the cheese just slides right off.

At what heat do you put the cheese on and how long do you cook it. It always slides off?

 

[DebbieJ]

Which pan is the Molten Chocolate Skillet Brownie made in please?

Prof Family Skillet

 

[pcchefcpt]

I make the Molten Chocolate Skillet Brownie at many of my shows. I use the 12 inch Professional Family Skillet. It is always a big hit.

 

[heat123]

substituted skillet for stoneware today!Hi just had to share! I was doing a brunch and I did not have the deep dish baker size so I subbed it out for the family skillet and everyone was impressed that I cooked it in the oven! Unfortunately no one was impressed enough to buy or book for next month but anyways just thought I'd share! It was the ham and cheddar croissant bake recipe and everyone really liked it just FYI!

 

[pamperedalf]

Amanda do you use the full stick of butter? I always have so much extra! I've seen recipes with 2 TBS only.

I did use a whole stick, but it was way too much. I am going to use only a half of stick tomorrow at my bridal shower. Just make sure you coat all the pieces of biscutts.

 

[lil_bri]

I have been using the Molten Chocolate Skillet Brownie and it has been a hit! serve it on some ice cream and it's amazing. People are amazed you can put the skillet in the oven! i also have sold alot of Season Best because of this recipe! I've also, been showing the ice cube technique in the small saute pan. I've got a show this afternoon and wish me luck, I'm real close for my goal this month.

 

[ChefSandyK]

Cocoa Krispies treatsIn honor of Valentines Day, I'm going to be doing a quick batch of rice krispies treats in the saute pan, but I'm going to use cocoa krispies instead. When it's done, I'll form it into a giant heart shape to let cool. What a cool, quick gift for kids to make for Valentine's Day - a giant, CHOCOLATE heart! (hint - make a template from tagboard and laminate it or put it under wax paper.)


Have a great day,
Sandy

 

[lil_bri]

Thanks so much for the cute idea! That will seems like a quick, easy recipe to show off the cookware for the month. Great hint with the tag board. Is it enough for everyone to sample at the shows or do you do a second recipe?

 

[ChefSandyK]

chocolate heartThis wouldn't be considered one of my recipes...I would bring the ingredients. Just a quick, 5 minute demo while the main dish cooks...just to make sure I have cookware in there...the recipe is MUCH too small if done in the saute to accomodate a party's worth of people...

Sandy

 

[lil_bri]

Thanks so much for the info, I'll be sure to use it at my next show!

 

[RachelNguyen]

Great Spanish style recipesHi you guys,

I just realized that if you go to Consultants Corner and check the season's best recipes, they offer the spanish ones... in English! The titles are in spanish, but I get the recipes themselves in english. These look delicious, and they are almost all prepared in the family skillet. So, if you have one, I would check those recipes out. I liked the Chicken with green chile sauce... and the eggs with chorizo sausage. It is fun to browse.

Love,
Rachelhttp:

 

[KathyG]

I love the idea of using the cookware in all kitchen shows! I want the new cookware set too )

But how would you demo the cookware (ie frying the butter and garlic, etc) if you're doing your show in the living room. Often, hosts have small kitchens and the party happens in a larger living room. I would probably cook it ahead of time and show the guests the end result.

Does any one else have ideas for this situation?

Although I have not used it yet I purchased a small electric burner for $10 at Walmart that I plan to use to demo simple things like you mentioned, especially if I do not have easy access to the kitchen!

 

[Lorna]

You are fab

Although I have not used it yet I purchased a small electric burner for $10 at Walmart that I plan to use to demo simple things like you mentioned, especially if I do not have easy access to the kitchen!

What a great idea, don't mean to sound so stunned but sometimes the simple solutions escape me. I have refused to do "cooking demos" I only use stoneware so that it doesn't take me away from the guests, I find if i leave them they start to entertain themselves and it is hard to get them back. This is a worthwhile investment.
Lorna