Is Adding a Second Recipe to Cooking Demonstrations Too Time-Consuming?

[jj16]

For those of you who have done this at a show is this part of your pre-show prep? I'd love to do this as a second recipe to show off the cookware but I've had a hard time keeping the show to a decent amount of time. I don't want the ladies & gents to feel that it took way too long. Thanks!!

jj16

 

[otisbg]

I do this when I make the zesty skillet ravioli. I do the biscuits first and while they are in the oven for 15-18 minutes, the skillet ravioli takes shape. have also done them with the baked potato chowder - if I prebake the potatoes before the guest arrive. Everyone oooohhss and ahhhsss that I put a skillet in the oven. Also helps keep me on task to get the main dish done in a proper timeframe.

 

[DEBBI]

Does anyone know what cookbook the parmasen garlic bites is in?

Thanks

 

[lockhartkitchen]

I do it while the chicken penne al fresco is in the microwave. I pre-quarter most of the biscuits before the show. Savory Biscuit Appetizer in the “Try ME!” Pan1 Pampered Chef® 8” Executive Saute’ Pan
½ stick Butter or margarine (1/4 cup)
2 fresh Garlic Cloves, minced
1 tube of Pillsbury GRANDS Biscuits, any style, quartered
1 tsp Italian Seasoning
2 tsp Basil, snipped
2 tsp Parsley, snipped
1 thinly sliced fresh Roma Tomato
3 Tbsp Paremsan or Romano Cheese, gratedPreheat oven to 350.Melt butter in “Try ME!” Executive Saute Pan. Using GARLIC PRESS, add 2 fresh cloves of garlic to butter. Saute about 2 minutes on low heat, just until mixture becomes fragrant. Meanwhile, quarter biscuits using KITCHEN SHEARS right into pan, turning so all pieces are coated with butter/garlic. Add remaining spices, mixing so flavors are evenly distributed. Add Tomato slices and half of grated Parmesan, carefully folding into biscuit mixture.Bake entire pan in oven at 350 for 22 minutes, until biscuits are DARK golden brown – not just turning brown; while the top looks cooked, the inside is still raw.Turn biscuits onto a MEDIUM SIMPLE ADDI+IONS SQUARE, sprinkle remaining Parmesan on top. Garnish with a sprig of Parsley or Basil, serve hot.

 

[Staci]

Hi jj16! As a fellow Pampered Chef consultant, I can definitely understand your concern about keeping your show to a decent amount of time. Adding an extra recipe can be a great way to showcase our cookware, but it's important to find a balance between showing off our products and keeping the show moving at a good pace. My suggestion would be to practice the second recipe beforehand and time yourself to see how long it takes. You can also consider prepping some of the ingredients beforehand to save time during the show. And don't forget to engage your audience while demonstrating the recipe, asking for their input and sharing tips and tricks along the way. I hope this helps! Best of luck with your shows!