This thread features participants sharing recipes that have impressed their guests at shows, focusing on personal experiences with various dishes. Participants discuss both recipes made ahead of time and those demonstrated live during events.
Views differ on the types of recipes shared, with some participants focusing on pre-made dishes while others emphasize demo recipes. No clear consensus emerges regarding the preferred approach to recipe preparation for shows.
Participants share a variety of personal experiences and preferences regarding recipes that impress guests, reflecting diverse cooking styles and audience reactions.
Consultants looking for inspiration on recipes that create a "wow" factor at shows may find this discussion beneficial.
kcjodih said:
ChefBeckyD said:Hee Hee - Debbie, I think we like the same foods for demos!:chef:
Debbie Holte said:I think you are right!
Here's one I have made at a lot of shows the past few months: The Chicken Tortilla Casserole. The recipe says to put it in the Deep Dish Baker and put parchment paper over the top. Well, that is way too much work for me. I'd rather just put it into the Deep Covered Baker and I get WOWs every time and lots of bookings (and purchases) for the Deep Covered Baker.
ChefBeckyD said:For Brunch shows, I often make them sweet instead of savory. I use the same amount of butter, and then 2 tbls. of brown sugar, and 1/4 cup of caramel or cinnamon sprinkles. (or I like to mix the two!) It's a very quick and easy way to make monkey bread. And usually when I do this, just about everyone adds sprinkles to their order!
I wouldn't try the sweet ones, especially, in stainless - that could be a real mess. But, it sells Executive Skillets and gets bookings, because everyone is amazed at how the Bites just slide right out. ( I slide the whole pan of biscuits out onto a dots plate - and pour any extra butter mixture over the top)
Wow! Love this idea! I might have to try it at my next show! It's a brunch show and I was going to make a fritatta and monkey bread, but maybe I'll do this instead of the monkey bread! I like to show how the stones can go in the microwave! Thanks for sharing!!! One question... do you let it sit for 10 minutes in the stone after it comes out of the microwave like the other cakes? Do you flip it right away and then let it sit with the stone still over it? I need details, I'm not very good at figuring these things out for myselfdianafeller said:
"Share the Recipes That Wow You and Your Guests!" is a call to action for Pampered Chef consultants and customers to share their favorite recipes that impress their friends and family. It encourages creativity in the kitchen and fosters a community of sharing culinary experiences.
You can participate by trying out new recipes using Pampered Chef products and sharing your experiences on social media, at cooking shows, or within your Pampered Chef community. You can also submit your recipes to Pampered Chef's official platforms or groups dedicated to recipe sharing.
While you can share any recipe that you love, focusing on those that utilize Pampered Chef tools and ingredients can be particularly beneficial. Recipes that are easy to prepare, visually appealing, and cater to various dietary preferences often resonate well with guests.
You are encouraged to share both your own recipes and those from Pampered Chef. Combining your personal touch with Pampered Chef's recipes can create unique dishes that showcase the versatility of their products.
Sharing your recipes can enhance your reputation as a knowledgeable cook, inspire others in your community, and potentially lead to more sales if you showcase how Pampered Chef products can make the cooking process easier and more enjoyable. It also builds connections with fellow cooking enthusiasts.
