etteluap70PC
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lockhartkitchen said:Go to PC website and click on recipes then comfort food. There you will see a file that shows you step by step with photos.
pamperedlinda said:I've got my fingers crossed for you - rock it!
dannyzmom said:Hey Paulette...when you get a hold of an outline for this one would you mind emailing it to me? Thanks!
[email protected]
dannyzmom said:Hey Paulette...when you get a hold of an outline for this one would you mind emailing it to me? Thanks!
[email protected]
Bren706 said:Do you steam the broccoli ahead of show time?
ChefBeckyD said:I have done this show successfully for about 3 months, and I LOVE it.
I don't have a written outline for it, but I'll try to give some pointers/tips for doing it.
FIRST - I mostly peel the potatoes before the show...the first time I did this, I didn't, and the top of the soup was a layer of potato peels. It look :yuck:yuck:yuck:, so I decided to peel from then on.
THEN - I also cut the potatoes into at least quarters. (this cuts substantial time off the actual cooking time)
Just before people start arriving, I pour the 1/2 cup of milk into the potatoes, and, also S&P, and pop it into the micro for 12 minutes.
For the actual demo - I first show them the cooked potatoes, and then do the Garlic Parmesan Biscuit Bites, and put those in the oven, and then I finish the soup, and put that back in the micro for about 6-7 minutes, While it's in the micro, I do the toppings (chop bacon or ham, broccoli, etc...) and then pull the biscuits out of the oven. Show the biscuits sliding out of the pan, talk about cookware, and then get the Chowder out of the micro. Do the finishing touches - and it's done!
Becca_in_MD said:Wahoo Paulette!!! You are going to love looking at your incentive tracker after it's all posted.
I'm doing the chowder for the first time at a show tomorrow. I made it at home a while ago. Got distracted by my kids and only nuked it for half the time (missed the second 11 minutes). Finally figured it out after forcing myself to eat it and wondering why it wasn't thicker. Here's hoping it comes out well tomorrow.
ChefBeckyD said:I have done this show successfully for about 3 months, and I LOVE it.
I don't have a written outline for it, but I'll try to give some pointers/tips for doing it.
FIRST - I mostly peel the potatoes before the show...the first time I did this, I didn't, and the top of the soup was a layer of potato peels. It look :yuck:yuck:yuck:, so I decided to peel from then on.
THEN - I also cut the potatoes into at least quarters. (this cuts substantial time off the actual cooking time)
Just before people start arriving, I pour the 1/2 cup of milk into the potatoes, and, also S&P, and pop it into the micro for 12 minutes.
For the actual demo - I first show them the cooked potatoes, and then do the Garlic Parmesan Biscuit Bites, and put those in the oven, and then I finish the soup, and put that back in the micro for about 6-7 minutes, While it's in the micro, I do the toppings (chop bacon or ham, broccoli, etc...) and then pull the biscuits out of the oven. Show the biscuits sliding out of the pan, talk about cookware, and then get the Chowder out of the micro. Do the finishing touches - and it's done!
etteluap70PC said:$1284.00!!!!!!!!!! so far! Going to close tomorrow for tripplepoints!!!!!
etteluap70PC said:Ok so this show finished as my highest EVER!!! $1449!
She got $475 FREE
Holy WOW!
dannyzmom said:Way to go Paulette!
Share with us the outline you followed!!
etteluap70PC said:I didn't... just used the recipe card. It felt very awkward. I will use BeckyD's tips next time.
This show was at a newly remodeled house. I guess the place was a NASTY pit when they bought it a year ago. So she invited over 40 and had almost 20 in attendance. They all wanted to see the house. Some of them drove quite a way. The furthest was over 4 hours! Many drove an hr or more.
I just tried to keep it relaxed and fun.
dannyzmom said:Oh come on now Paulette - those gals drove the 4 hours TO SEE YOU!!!!
etteluap70PC said:Ok so this show finished as my highest EVER!!! $1449!
She got $475 FREE
Holy WOW!
babywings76 said:When I make this recipe, I also make the garlic biscuit bites. They go well, and making them is a great time filler for when the potatoes are baking the first time. Then they pop in the oven while we move on with the recipe. That also gives me time to talk about other favorite recipes I use the DCB for and also about the cookware and other meal options with it being able to go in the oven.
I'm doing this again for a show on Friday. I'm going to type up my outline and I'll put it on here in case anyone wants to see it.
ChefBeckyD said:FIRST - I mostly peel the potatoes before the show...the first time I did this, I didn't, and the top of the soup was a layer of potato peels. It look :yuck:yuck:yuck:, so I decided to peel from then on.
THEN - I also cut the potatoes into at least quarters. (this cuts substantial time off the actual cooking time)
Just before people start arriving, I pour the 1/2 cup of milk into the potatoes, and, also S&P, and pop it into the micro for 12 minutes.
Chefstover2 said:I've tweaked it a little beyond this...I slice the unpeeled potatoes with the mandoline (pick a blade, any blade), then pour in milk and only need to cook it that first time, stir in the cream cheese mixture, heat through for 4-5 minutes and you're good to go. Shows the Mandoline AND the Magic Pot. I also cook bacon on the bar pan, steam broccoli in the micro-cooker (and chop it with the chopper) and grate cheese with the grater. While the potatoes are cooking and when cream cheese mixture is done (I use a whole block by the way...really creamy), we open a bag of salad and put it into a bamboo bowl and then slice up some french bread. Dinner is served.
I have been booking shows right and left with that recipe and THOSE hosts are also requesting the same recipe. It's awesome!
Hmmm...that's my outline in a nutshell (though I've stopped using an outline...I just whip out the SB and have someone keep us on track by reading the recipe).
HTH
Chefstover2 said:I've tweaked it a little beyond this...I slice the unpeeled potatoes with the mandoline (pick a blade, any blade), then pour in milk and only need to cook it that first time, stir in the cream cheese mixture, heat through for 4-5 minutes and you're good to go. Shows the Mandoline AND the Magic Pot. I also cook bacon on the bar pan, steam broccoli in the micro-cooker (and chop it with the chopper) and grate cheese with the grater. While the potatoes are cooking and when cream cheese mixture is done (I use a whole block by the way...really creamy), we open a bag of salad and put it into a bamboo bowl and then slice up some french bread. Dinner is served.
I have been booking shows right and left with that recipe and THOSE hosts are also requesting the same recipe. It's awesome!
Hmmm...that's my outline in a nutshell (though I've stopped using an outline...I just whip out the SB and have someone keep us on track by reading the recipe).
HTH
Chefstover2 said:I've tweaked it a little beyond this...I slice the unpeeled potatoes with the mandoline (pick a blade, any blade), then pour in milk and only need to cook it that first time, stir in the cream cheese mixture, heat through for 4-5 minutes and you're good to go. Shows the Mandoline AND the Magic Pot. I also cook bacon on the bar pan, steam broccoli in the micro-cooker (and chop it with the chopper) and grate cheese with the grater. While the potatoes are cooking and when cream cheese mixture is done (I use a whole block by the way...really creamy), we open a bag of salad and put it into a bamboo bowl and then slice up some french bread. Dinner is served.
I have been booking shows right and left with that recipe and THOSE hosts are also requesting the same recipe. It's awesome!
Hmmm...that's my outline in a nutshell (though I've stopped using an outline...I just whip out the SB and have someone keep us on track by reading the recipe).
HTH
jnsr96 said:Ok, so let me get this straight... You don't peel potatoes- still using 3, you slice them and just cook once skipping the 2nd cooking process? And then you use the full block of cream cheese (Which I think is great since I usually just throw the other half out)? Do you mash the same way with the mix and chop? And all other ingredients are the same? Thanks so much- I rarely use recipes, but when I do, I don't change them much... This makes it so easy!
I do mine much the same as Kristin, only I haven't been using the UM (I will from now on though!)The one point I wanted to make was that, at least in my area - the extra large baking potatoes are way more expensive than buying a 5 or 10 lb bag of baking potatoes, so I just usually tell my hosts to have 2 1/2 lbs of baking potatoes on hand. These are much smaller potatoes, so when I have been quartering them, it's making small chunks. By doing it this way, like Kristin, I have been able to eliminate the 2nd cooking period. I'm sure I'll have the same results using the UM.jnsr96 said:Ok, so let me get this straight... You don't peel potatoes- still using 3, you slice them and just cook once skipping the 2nd cooking process? And then you use the full block of cream cheese (Which I think is great since I usually just throw the other half out)? Do you mash the same way with the mix and chop? And all other ingredients are the same? Thanks so much- I rarely use recipes, but when I do, I don't change them much... This makes it so easy!
Chefstover2 said:Yes, mash with the mix & chop...add the milk to the cream cheese, etc. (make sure you've softened the cream cheese before you put the potatoes in or you'll have "issues"). I use the Mix & Mash to mix the cream cheese & milk. Everything else is the same, just only one stint in the micro to cook the potatoes and a short one to heat through.