Most Under-Rated/Over-Rated Recipe

[MLinAZ]

Not for a demo but just for eating...I LOVE the Korean Style Beef Bowl in um, 29 Mins to Dinner, vol 2 I think. Even my non-rice eating husband and my non-beef eating daughter SCARFED down this dinner!

I did not like the Beef Fried Rice one from one of the 29 Mins to Dinner books. It was really bland.

The Cool, Crunchy Chicken Tacos are one of my absolute favorite foods right now and I've never ever bought jicama and we rarely eat mango. I did it as tacos at home, a salad for a show, and as tacos for a potluck at work. Everyone has loved it.

For shows btw, I actually take my 12" skillet and cook the chicken in it while preparing everything else. I sold a 12" skillet doing that and I don't usually sell them even when I use them for the garlic bites with the 30 Minute Chicken. So I was pleased with that outcome

 

[mscharf]

I think this is hard. There are many recipes that others love, and I don't. But then, also vice-versa.

I don't like:

Asian Pork & Noodle Skillet
Microwave Cakes - in any form, large or small
Grilled Chicken Al Fresco Pasta
The Caramel Brownie thing where you add the brown sugar

Ones that I LOVE:

Jerk Chicken Nachos (made with chipotle instead)
Pina Colada Upside Down Cake
Mini Pesto Pizzas
Steamed Wonton Purses
Creamy One Pot Pasta
Deluxe Cheeseburger Salad
Fresh Pineapple Salsa

and.........

INCREDIBLE 30 MINUTE CHICKEN!!!

These are all favorite of mine!! Love the noodle skillet with steamed wonton purses (used ginger wasabi for dipping). Microwave cakes- instead of oil use 16 oz of sour cream!! Make the cake LOOK beautiful (gives a full, fluffy look) and taste great!! WCNB- LOVE how rich they are!! Keeps me from eating 4 at a time:blushing:

So funny how different we all are!!

 

[ChefBeckyD]

These are all favorite of mine!! Love the noodle skillet with steamed wonton purses (used ginger wasabi for dipping). Microwave cakes- instead of oil use 16 oz of sour cream!! Make the cake LOOK beautiful (gives a full, fluffy look) and taste great!! WCNB- LOVE how rich they are!! Keeps me from eating 4 at a time:blushing:

So funny how different we all are!!

Yeah, my dislikes are alot based on the use of highly processed foods.

At home, we don't/can't eat ramen noodles, or cake mixes. The brownies are just way too much sugar for me. Couldn't even choke one down. I had one bite, and just about gagged!

I do know that I'm not normal though.

My son has allergies to wheat, corn (including corn syrup), MSG, dairy/casein, nuts of all kinds, etc....so although I considered myself a "from scratch" cook before, I'm even more so now. It's a challenge.

 

[letmepamperu13]

For shows:
Love: 3 Cheese Garden Pizza supplemented w/ a 30-minute chicken
Caramel Brownies- I have totally tweaked the recipe to my liking (to the point that I'm thinking the only similarity is two steps from the recipe) and to add more pricey tools
15-minute fajitas w/ pineapple salsa (aka rush hour fajitas)
Anything else the is economical, easy, done in 20 min. or less AND shows over $400 worth of product for a demo!
(I'll be running the recipes in bold -and only these recipes- for at least the next 6-8 months)
Hate for shows: Anything with repetitive steps (ex: anything in the mini muffin pan), recipes that require alot of bowls for different steps (like most of the trifles) - hate how it clutters my workspace, anything that shows under $400 in tools and can't be tweaked to incorporate more tools, also any recipe that is just plain complicated with multiple trips to micro or stovetop. Just made the pb choco. bars in SB and loved them but would never make them at a show-felt like I was running a marathon with all the trips to the micro and all the bowls I had to wash at the end-ick!

In a nutshell, it better have affordable ingredients, be easy and duplicatable to make and have enough high end products to entice people to book, join the company or raise my show sales! Remember peeps the recipe is just a vehicle to get us to these three results-nothing more, we soooo aren't the caterer! As a good friend puts it at her shows "Now that I am done with the recipe you can all go in and get a TASTE TEST of the recipe that I prepared".
Fun post! enjoyed reading everyone's opinions!

 

[mscharf]

Yeah, my dislikes are alot based on the use of highly processed foods.

At home, we don't/can't eat ramen noodles, or cake mixes. The brownies are just way too much sugar for me. Couldn't even choke one down. I had one bite, and just about gagged!

I do know that I'm not normal though.

My son has allergies to wheat, corn (including corn syrup), MSG, dairy/casein, nuts of all kinds, etc....so although I considered myself a "from scratch" cook before, I'm even more so now. It's a challenge.

OH MY, my youngest has severe nut allergies (all kinds!), and I thought that was a lot to get used to. Bless his heart!

 

[debbie mc]

For shows:
In a nutshell, it better have affordable ingredients, be easy and duplicatable to make and have enough high end products to entice people to book, join the company or raise my show sales! Remember peeps the recipe is just a vehicle to get us to these three results-nothing more, we soooo aren't the caterer! As a good friend puts it at her shows "Now that I am done with the recipe you can all go in and get a TASTE TEST of the recipe that I prepared".

Very wise words.....I printed it out to post at my desk to remind myself what I need to remember when choosing a recipe for my shows. Thanks!!

 

[ChefGwendolyn]

Love
Strawberry Cream Trifle
Chocolate-Peanut Butter Crunch Bars
Bacon, Linguine, Tomato Toss
Deluxe Cheeseburger Salad
Grilled Chicken Penne Al Fresco- I add Italian Seasoning or sundried tomato & herb rub to the chicken when grilling and when cooking the tomatoes and garlic. MUCH better taste and everyone loves it with the pull apart garlic bites
Easy Tortellini Toss- I make with chicken too

Dislike-
Jalapeno popper pizzas

 

[Nep2nfly]

I"m new to all this - but I love the very easy Chicken fajitas in the DCB. Nearly everyone at my show asked for the recipe, I sold five DCB's at one show using it, and the three that booked from that show all asked for me to use that recipe at their shows. I also love the Apple Crisp (for the DCB as well) made from all natural ingredients that someone posted on here a while back. The top is perfectly crisp and yummy, and it is so fast and easy to make.

I'm not a huge fan of the Chipotle Chili Cornbread. It tastes fine, but I don't love it.

 

[DessertDivaFL]

I have had a lot of success lately with DCB recipes, especially the 30 min chicken. Some people are so hesitant to try a "microwaved" chicken. At my show Wednesday, I won't tell them it was microwaved until after they taste it. Should be interesting. I will have it prepared and cubed and then have the different sauces for them to try.

 

[letmepamperu13]

to: ChefGwendolyn--I didn't like the jalepeno popper pizzas at first (wayyyy to time consuming cutting up the dough and in the end I didn't feel I got enough for my effort!) Soo what I have done for past shows is just make it one big pizza- way easier and it feeds more! Plus I double the bacon

 

[donnathepamperedchef]

Okay Linda Lou....here's what I do:


Put Mayo in 2 cup ERMC, and add cumin. (I double the recipe for the salad)


I like this much better as a salad - and it's so pretty on the Bamboo Platter!

Hey Becky, what's an ERMC? please and thank you

 

[DessertDivaFL]

Hey Becky, what's an ERMC? please and thank you

I think she means Easy Read Measuring Cup.

 

[ezundel]

For the Chicken Penne Al Fresco, I leave out the chicken!! The tomato/garlic flavor is SO AWESOME without the chicken sucking the life out of it. I made it at a show w/o chicken and substituted veggie broth and they LOVED LOVED LOVED it. Give it another try!

 

[donnathepamperedchef]

thank you Danielle

 

[DessertDivaFL]

I had the 30 min chicken in DCB as a side item. Cut up chicken into cubes and had guests dunk into Ginger/Wasabi, Thai Peanut and Maple Honey Mustard sauces. They all were blown away by the chicken and the sauces. Only sold one DCB and no sauces. I think the moon was affecting my 24 guests last night. Show was barely over $500.

 

[Becca_in_MD]

Yegads! What disappointing sales for that many guests.

I've been selling a ton of pantry items lately, mostly the rubs. Guess people are getting into grilling mode. I've given up on taking the sauces to shows. I was not having luck with selling them. People like them well enough. I don't think they wanted to pay that much for a bottle.

 

[ChefBeckyD]

Yegads! What disappointing sales for that many guests.

I've been selling a ton of pantry items lately, mostly the rubs. Guess people are getting into grilling mode. I've given up on taking the sauces to shows. I was not having luck with selling them. People like them well enough. I don't think they wanted to pay that much for a bottle.

Becca - I think they sell well around the Holidays. I've noticed that since Christmas, I haven't sold hardly any of the sauces, but from Sept - Dec I sold a TON of them. People were buying them as gifts, and for quick appetizers for Holiday entertaining.

 

[jj16]

Love the following but some of them I don't do at shows because of time.

Pronto Pasta & Sausage Skillet - absolutely love this and my boyfriend actually thinks I can cook when I do this one (ha ha boy do I have him fooled)

Glazed Teriyaki Meatballs & Noodles (Not for shows)

Rush Hour Chicken Fajitas

Chipotle Chili Cornbread Bake

Warm Lemon Pepper Chicken Salad

Grilled Chicken Penne Al Fresco with my own twist not as is

Chocolate Rasberry Cookie Trifle


Don't Like:

Cool Crunchy Chicken Tacos - After Spring Launch I was so excited about this recipe. I couldn't wait to get home and try it because I love Jicama, Mangos and all the other ingredients. I mean I used to take little baggies of Jicama with me to work and just munch on them throughout the day. I just can't stand this recipe and will probably never try it again.

Mexican Chicken Lasagna


Tasty Turkey Tetrazzani

Black Forest Trifle

Warm Nutty Carmel Brownies - too rich

Judy

 

[Becca_in_MD]

Becca - I think they sell well around the Holidays. I've noticed that since Christmas, I haven't sold hardly any of the sauces, but from Sept - Dec I sold a TON of them. People were buying them as gifts, and for quick appetizers for Holiday entertaining.

Ah - makes sense. I like a lot of them and use them. I figured people near me have lots of ethnic choices in stores and restaurants so don't see the value in one of our sauces. Hopefully you'll start getting the refill orders. Only thing about HO shipping directly for us is that we can't put our contact info on the pantry item itself for when it's refill time.

On a side note - a TS consultant I know says business is booming. She just had a $1,300 show with 3 bookings and 1 recruit. Even she was in shock with the sales b/c as she said "most of our products are $10." Some of my outside orders lately have been all pantry. Either other consultants are doing a great job of introducing the rubs to people and I'm getting their refill orders, or people are just willing to try them.

 

[cheflorraine]

For at home & entertaining, I LOVE:
Tres Leches Trifle... everyone I've made this for has raved about it as well. Somehow it's the coconut cinnamon combo that does it for me. I wouldn't make it at a show though.
Chicken Fajitas - great at a show, but I've realized lately that it's a super-fast and easy meal for me to whip together when I really don't have a lot of time.

For a show:
Cool Crunchy Chicken Taco (Salad) - I was putting the chips down as the first layer, but I like Becky's version of putting the lettuce on first, then crunching chips over the top. My version got too dry, with too many chips and not enough topping.
Jerk Chicken Nachos - this has been around for a while, but it's an awesome show recipe, and one of my favorite. It looks great when you're finished, and I always use the DCB to cook the chicken, so incorporates that as well.

I love the Nutty Caramel Brownies, but they are too rich for me to make at home. I usually make them when I'm pampering a business... people love it then! I never take home any leftovers.

Becca - I think they sell well around the Holidays. I've noticed that since Christmas, I haven't sold hardly any of the sauces, but from Sept - Dec I sold a TON of them. People were buying them as gifts, and for quick appetizers for Holiday entertaining.

Thanks for this tip... I've been doing the 'tasting station' with all the sauces, but it seemed as if I was just wasting it, as I don't think I've sold any sauces for quite a while. I'll give up on sauces for now and just focus on rubs.

 

[dannyzmom]

I think this is hard. There are many recipes that others love, and I don't. But then, also vice-versa.

I don't like:

Asian Pork & Noodle Skillet
Microwave Cakes - in any form, large or small
Grilled Chicken Al Fresco Pasta
The Caramel Brownie thing where you add the brown sugar


Ones that I LOVE:

Jerk Chicken Nachos (made with chipotle instead)
Pina Colada Upside Down Cake
Mini Pesto Pizzas
Steamed Wonton Purses
Creamy One Pot Pasta
Deluxe Cheeseburger Salad
Fresh Pineapple Salsa

and.........

INCREDIBLE 30 MINUTE CHICKEN!!!

You MUST share the Pina Colada Upside Down Cake recipe! PLEASEEEEE

 

[leftymac]

Thanks for this tip... I've been doing the 'tasting station' with all the sauces, but it seemed as if I was just wasting it, as I don't think I've sold any sauces for quite a while. I'll give up on sauces for now and just focus on rubs.

I did the tasting stations at my April Shows as a test, and I sold 18 Raspberry Sauces and 12 Pineapple sauces. People responded very well to them.

 

[dannyzmom]

I did the tasting stations at my April Shows as a test, and I sold 18 Raspberry Sauces and 12 Pineapple sauces. People responded very well to them.

Tasting stations??

 

[DessertDivaFL]

I did the tasting stations at my April Shows as a test, and I sold 18 Raspberry Sauces and 12 Pineapple sauces. People responded very well to them.

Where was this? Franklin Lakes with the Housewives of New Jersey? Ha! Ha!

I could sell that many sauces in Naples but not my area. The economy is really bad here. I am trying my best.

 

[leftymac]

Where was this? Franklin Lakes with the Housewives of New Jersey? Ha! Ha!

I could sell that many sauces in Naples but not my area. The economy is really bad here. I am trying my best.

Haha. Well I live in Franklin Park NJ but it's nothing like Franklin Lakes! I don't even do anything besides say "these are our sauces, taste them. They're also both delicious on ice cream, pineapple is good on pork and chicken, and the raspberry is alsodelicious on a turkey sandwich". When people ask why they cost so much, I say it's bc they are made with all natural ingredients that you can pronounce, and those tend to be more expensive than processed ingredients.

No biggie if you can't sell them. Focus in what works for you!

 

[dannyzmom]

. When people ask why they cost so much, I say it's bc they are made with all natural ingredients that you can pronounce, and those tend to be more expensive than processed ingredients.

Love it!!
I sell a lot of them as well.
I also sell a ton of the Ginger Wasabi and the Thai Peanut...I tell people that when you have Chinese food leftovers and you have that little carton of white rice that's hard as a rock (hello, we all have it), just drizzle either of those sauces on the rice, over with plastic wrap and nuke for 30-60 seconds...poof!! A yummy moist new rice side dish!

 

[Triple K]

Morning, I was asked to prepare a demo at our team meeting tonight. Can the Chili Cornbread Bake be made successfully with ground turkey rather than ground beef? Let me know what you guys think?

 

[ChefBeckyD]

Morning, I was asked to prepare a demo at our team meeting tonight. Can the Chili Cornbread Bake be made successfully with ground turkey rather than ground beef? Let me know what you guys think?

I always make it with lean ground turkey - I've never made it with ground beef.
I don't have all the liquid/grease to pour off that everyone else talks about.

 

[DessertDivaFL]

Seems lately all I do is make a DCB chicken and the Strawberry Coconut Tres Leches Trifle. It is so EASY and now that the DCB is going "off sale" to guests, I am really pushing them at my shows!

 

[chefsteph07]

I had the 30 min chicken in DCB as a side item. Cut up chicken into cubes and had guests dunk into Ginger/Wasabi, Thai Peanut and Maple Honey Mustard sauces. They all were blown away by the chicken and the sauces. Only sold one DCB and no sauces. I think the moon was affecting my 24 guests last night. Show was barely over $500.

What an awesome demo idea! I can't believe you didn't sell ONE sauce! That's crazy!