Need Inspiration for Your Next Demo? Try These Delicious Recipes!

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Discussion Overview

This thread features participants sharing their experiences and ideas for cooking demonstrations, focusing on various recipes and show formats. Participants express their preferences for specific dishes and discuss the logistics of hosting cooking shows, particularly those involving grilling and easy-to-prepare recipes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares their experience with Fajitas and Mexican Chicken Lasagna, seeking further inspiration.
  • Another participant discusses a variation of Jerk Chicken Nachos, highlighting their method for making salsa and pairing it with margaritas.
  • One participant mentions planning a Cool N Serve show featuring fruit salsa and 30-minute chicken, emphasizing its simplicity and minimal grocery list.
  • Another participant expresses interest in doing a Cool N Serve show with fruits and veggies, hoping it will be suitable for patio parties.
  • One participant shares their success with a Strawberry Bruschetta recipe and plans to offer Coldstone ice cream parties in the summer.
  • Several participants express apprehension about grilling shows, with one noting they do not grill at home and feel intimidated by the idea.
  • Another participant shares their positive experiences with grilling pizza on a gas grill, offering tips for lighting and cooking.
  • One participant mentions using prepared pizza crusts for convenience during grilling shows.
  • Another participant describes their approach to Chicken Lettuce wraps, emphasizing the ease of preparation and use of various tools.

Areas of Agreement / Disagreement

Views differ regarding the comfort level with grilling shows, with some participants expressing fear while others share successful experiences. There is no clear consensus on the best approach to hosting these shows.

Contextual Notes

Participants share personal experiences and preferences related to cooking demonstrations, focusing on ease of preparation and audience engagement. The thread reflects a variety of recipes and show formats suitable for different occasions.

Who May Find This Useful

Consultants looking for inspiration for cooking demonstrations or those interested in exploring new recipes and show formats may find this discussion beneficial.

The MFP should not be hard to press, should not click inside the top base and the blades should not rust. The top should fit "snug" and should come off with a little pressure. Contact HO to get a replacement if your MFP is not working correctly. You are losing sales by using a defective MFP. These should sell like "crazy".
 
jla8279 said:
The MFP should not be hard to press, should not click inside the top base and the blades should not rust. The top should fit "snug" and should come off with a little pressure. Contact HO to get a replacement if your MFP is not working correctly. You are losing sales by using a defective MFP. These should sell like "crazy".
Click to expand...

That's what I am worried about, I don't think I overfilled it, I made a very small batch of salsa and it just seems to catch and not turn easily. With everyone else saying they are selling I think I should return mine.
 
DebbieJ said:
You just hack it up and eat it! LOL!
Click to expand...

Ok...I am sick just to warn you...I am think of my cat when I see hack it up! I am only sharing half of my sick mind!!

Seriously, I love these ideas! I have a booth tomorrow and don't have time to get too creative but I am going to entice people with summer shows with some of your ideas! Thanks for sharing!:candyheart:
 
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