Season's Besgt S/S 2010 Recipe Reviews

[cincychef]

Has anyone had trouble getting the cornbread to cook in the Chipotle Chili recipe? I made it the other night and it was raw in the middle underneath the cooked part. I had already made this my recipe for my host tonight and I am a little nervous. My microwave is very new so it usually takes less time than the recipe calls for and I actually cooked this for an extra 10 minutes. Any ideas?
Thanks!!!

 

[wadesgirl]

Has anyone had trouble getting the cornbread to cook in the Chipotle Chili recipe? I made it the other night and it was raw in the middle underneath the cooked part. I had already made this my recipe for my host tonight and I am a little nervous. My microwave is very new so it usually takes less time than the recipe calls for and I actually cooked this for an extra 10 minutes. Any ideas?
Thanks!!!

Does your microwave have a turntable? Maybe it was just in the "wrong" spot in the microwave.

I did try some more recipes over the weekend:
BLT Pasta: Personally not a good show recipe, too many things going on at once! Taste was pretty good but this recipe made ALOT! If I make it at home every I'd probably add chicken and half the recipe. Might also try it with angel hair pasta because that's what we like the most.

Tomato Chicken Flatbread: To DIE for! Great show recipe and wonderful taste. I will add this one to my recipes for the season.

Quick Fudgy Brownie: Didn't seem too quick to me, I know the bake time is short but when I think quick I think of prep time. I'd rather mix a box of brownie mix and throw that in the oven with the candy bar on top! I also do not think they were "fudgy" brownies but more of a cake brownie which I do not like. DH loved it though! This could possibly be a show recipe to show off the baker but there are a lot of other great ones that show off the baker.

 

[Intrepid_Chef]

BLT: I WAAAAYYY overdid it with the red pepper. Roomie won't touch it. That leaves me a lot of leftovers to take to work. The one at my cluster meeting was soo much better.

Tomato Chcien Flatbread: Would love to try this one. The person who made it didn't melt the cheese. Not too easy to eat.

Fudgy Brownie: Clustermate made it and it didn't work out well for her. I think it's her microwave. I'm anxious to try this one b/c I have the square baker and it seems to me this would be a good one to take to my shows b/c some hosts have small microwaves.

Chipotle Cornbread: YUM! I will be making this for sure!

Warm Lemon Pepper Chicken Salad: I made this one. Found out halfway through cooking that the chicken I got from Angel Food was thighs and not breasts. YUCK! Artichoke hearts: Gagged on the smell of them!

Thai Peanut Salad: A winner. I'll be making this at home for sure!

 

[sih]

Maybe I have missed this somewhere but has anyone did the Creamy One Pot Pasta in the DCB/microwave?
If so, how did you do it?
Thanks so much!

 

[etteluap70PC]

bumping...

 

[esavvymom]

Ok...I just came from my Cluster Meeting, and one of the gal's brought her version of the Chipotle Cornbread Chili Bake. OMG! It was so good- She used CHICKEN instead of Beef!What she said she changed:
* 2 lg chicken breasts- looked like she had shredded it- so maybe she precooked them before adding the beans and salsa to cook a bit more.
* Regular chopped onion in place of the Green OnionsI think that was it! It tasted so good! Plus I noticed her cheese was more melted all over the top- so I think she put more cheese on the top and put the lid back on. It sat for about 30 minutes while we started our meeting, and then someone else served it up during the meeting. YUM!

 

[etteluap70PC]

mmmmmmmmmmm going to have to try it with the chicken now!!!

 

[rrmajor]

Karen-
Here is the recipe:
The Pampered Chef ®
Kiwi-Lime Dessert Cups

Nonstick cooking spray with flour
1/2 cup (125 mL) sliced almonds, toasted, divided
1/2 pkg (16.5 oz/468 g) refrigerated sugar cookie dough
1 lime
2 oz (60 g) cream cheese, softened
2 tbsp (30 mL) powdered sugar
1 drop green food coloring
2 cups (500 mL) thawed frozen whipped topping
1 cup (250 mL) fresh strawberries
2 medium kiwi, peeled

Preheat oven to 350°F (180°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Set aside 2 tbsp (30 mL) of the almonds in (1-cup/250-mL) Prep Bowl. Finely chop remaining almonds using Food Chopper; place onto lid of Classic Batter Bowl.
Cut cookie dough into six 1/2-inch-thick (1-cm) disks using Utility Knife. Dip disks into chopped almonds, coating evenly. Cut each disk into four wedges for a total of 24 wedges. Place wedges into cups of pan; bake 9-11 minutes or until golden brown (wedges will form into cups). Cool in pan 3-4 minutes; remove cups to Stackable Cooling Rack.
Meanwhile, zest lime using Microplane® Adjustable Grater to measure 1 tsp (5 mL). Juice lime to measure 1 tbsp (15 mL). Combine zest, juice, cream cheese, sugar and food coloring in Classic Batter Bowl; whisk until smooth. Add whipped topping; mix until stiff using Small Mix ‘N Scraper® (see Cook's Tip). Spoon cream cheese mixture into large resealable plastic bag; set aside. Thinly slice strawberries and kiwi; cut kiwi slices in half.
To assemble, trim corner of bag; pipe filling evenly into cups. Top with strawberries, kiwi and reserved almonds.
Yield: 24 servings
Nutrients per serving: Calories 210, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 45 mg, Carbohydrate 11 g, Protein 4 g, Sodium 160 mg, Fiber 1 g
Cook's Tip: The filling may appear curdled when mixing in the whipped topping; continue mixing until filling appears smooth again.
:thumbup::thumbup: Made these 2 times, they are delish!!!!!