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Main Dish Trifle Recipe

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,376
31
I just got this recipe from my SD - it looks really good, and way to show the trifle bowl AND a ton of other tools!
 

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  • Southwestern.doc
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chefheidi2003

Senior Member
Gold Member
Aug 18, 2007
2,943
2
That looks really good..thank you for sharing
 

Jen1409

Member
Sep 2, 2009
305
1
sounds good!
 

tys1031

Member
Nov 3, 2009
254
0
Thank you....this will be great for April!
 
Oct 19, 2009
13
0
here is a 7 layer salad one that is yummy too.
 

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  • Layered Salad.doc
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Grandmarita

Advanced Member
Gold Member
Nov 9, 2005
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0
Is it possible that Lettuce was supposed to be part of the Southwestern Trifle? All of the
ingredients sound good but it ends up being like a Salsa with just the ingredients listed.
 

gailz2

Senior Member
Gold Member
Jun 1, 2007
2,018
10
Is it possible that Lettuce was supposed to be part of the Southwestern Trifle? All of the
ingredients sound good but it ends up being like a Salsa with just the ingredients listed.

It sounds to me like the corn bread is in place of the lettuce.
 

Jolie_Paradoxe

Senior Member
Gold Member
Apr 15, 2009
2,869
16
Thanks for sharing Becky!

There's also a great collection of recipes in the files section here specifically for salads in the trifle bowl.

I am in love with this version:

Southwestern Salad


Ingredients:
Dressing

3/4 cup (175 mL) ranch salad dressing
1 jalapeño pepper, seeded and finely chopped
2 tsp (10 mL) taco seasoning
1 tbsp (15 mL) lime juice

Salad

1/2 cup (125 mL) pitted ripe olives, sliced
1 cup (250 mL) diced red bell pepper
1 pkg (10oz/300g) torn romaine lettuce
1 cup (250 mL) black beans, drained and rinsed
1/2 cup (125 mL) whole kernel corn
2 cups (500 mL) diced cooked chicken
1 ripe avocado, peeled, seeded and diced (optional)


Directions:
For dressing, combine salad dressing, jalapeño pepper, seasoning and lime juice in small bowl; whisk until well blended. Refrigerate until ready to use.
For salad, slice olives and dice bell pepper on Cutting Board. In large serving bowl, combine lettuce, olives, bell pepper, beans, corn and chicken. Pour dressing over salad and toss gently to coat. If desired, top with avocado. Serve immediately.
Yield: 6 servings

Nutrients per serving: Calories 260, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 55 mg, Carbohydrate 15 g, Protein 17 g, Sodium 570 mg, Fiber 4 g

© 2010 The Pampered Chef used under license.
The Pampered Chef
 

Intrepid_Chef

Legend Member
Silver Member
Nov 6, 2007
5,161
20
Sounded good til they got to the dressing!

I wonder if this one would be just as good using salsa instead and omitting the fresh tomatoes and onion? Then serve the dressing on the side for those of us who hate mayo and sour cream!
 

baychef

Senior Member
Silver Member
Mar 27, 2005
2,882
43
  • #10
I bet salsa would work great even with the fresh tomatoes and onions. These are great! Thanks everyone!
 

babywings76

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Gold Member
Jun 19, 2008
7,289
59
  • #11
I just got this recipe from my SD - it looks really good, and way to show the trifle bowl AND a ton of other tools!

Becky, I am making this recipe today. Would you happen to know if she warms up the beans and the corn before she layers them? The recipe reads as if maybe they just go in cold. Just not sure if I'm doing it right. Also, do you think I should cube the corn bread, or is it supposed to be real crumbles?
 

ChefBeckyD

Legend Member
Gold Member
Sep 20, 2005
20,376
31
  • Thread starter
  • #12
Becky, I am making this recipe today. Would you happen to know if she warms up the beans and the corn before she layers them? The recipe reads as if maybe they just go in cold. Just not sure if I'm doing it right. Also, do you think I should cube the corn bread, or is it supposed to be real crumbles?

I'm pretty sure it's served cold like a salad.

For the cornbread, I think it would depend on the type of cornbread. If it could be cubed, I'd cube it, but some cornbread is too crumbly to cube.
 

babywings76

Legend Member
Gold Member
Jun 19, 2008
7,289
59
  • #13
Thanks! I made the cornbread in the Metal Square baking pan and it turned out great. I did cube it up, and it worked great. Some pieces fell apart a little bit, but it was definitely fine for them to be broken up.

I made this for DH and my sister and BIL. Everyone liked it and got huge 2nd helpings. I cooked 2 chicken breasts in the DCB with some SW seasoning on them. Then I cut them up. Everything else I put in as the recipe said. I let the beans and corn be cold. It tasted great. I was nervous about having raw onions, but it really wasn't too strong or very detectable.

Overall, I'd make it to bring to a potluck because adults like it and it has a really nice presentation. But I won't make it as a main dish for my family again. My kids didn't like it. Correction, my DD (10) thought it looked delicious and really wanted to try it. The others all said no way. DD ended up not liking it though. :( My 2 sons were just disappointed to see a main dish in the trifle bowl. They were getting excited thinking I was making them a Choc. PB Cup trifle! :D
 

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