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I'm glad to know that because I'm bringing those to a family dinner this weekend to practice and now I know I need to make the sauce. Thanks!SusanBP0129 said:I tried the Phyllo Wrapped Asparagus too & loved it!! (and yes - totally needs the aioli!)
My problem isn't the goat cheese (love it!) it's the onions. I'll have to at least sample it at our big kick off with all the new recipes on Monday. I'm making those apple and gorgonzola endive boat thingies. I'm excited to try those!sarahmarie said:at my firsdt cluster meeting we made the goat cheese tarts. everyone was like "ewwwwww." I thouhght it sounded awesome. and it was. more everyone liked it!
soccermama said:I have seen and heard a lot of comments from several consultants about the new recipes being too fancy for the people they know, or for their area, etc...
Can I just say that just as with offering the business opportunity, we shouldn't pre-judge what our customers may or may not like. Offer the new recipes, and have a backup if they are turned off by them being "so called fancy".
Everyone enjoys trying new things now and then... offer the new recipes and themes to everyone and you might be surprised at the response.
pamperedlinda said:I made the Tomatillo Chicken with Black Beans (from the new Cooking for Two and More cookbook) the other night.....delicious!
That sounds yummy! I was actually thinking about using shrimp.soccermama said:Yes, that one QUICKLY became a fave!!! Next time I make it I'm using fish! It will be a nice simple fish recipe
I LOVE this one!!! I was happily munching away on it and then after about 5 pieces I decided that with all the puff pastry this just couldn't be that good for me and had to have some mondo fat calories in it (doesn't all the good stuff work that way?)......so, I got brave and read the nutrition info....OMG then figured what the heck and ate another piece! It is so good and so hard to eat this one in moderation! I am going to have to get my tread-mill fixed if I'm going to be eating this very often. I think it would be excellent on a thin style pizza crust too.AJPratt said:I was leary of the onions and goat cheese in that recipe, but ts very mild and delicious!
YES!!! I had mine in the fridge at work and then took it to kick off to quickly assemble and bake. I wound up just rolling it out with the roller and then just cutting it. Not as pretty but it was still good.pamperedlinda said:Oh and by the way....you can thaw puff pastry too much! I let mine sit on the counter for way too long this afternoon. It was a pain to work with, and wasn't very pretty either. But my-oh-my it was good!
susan g said:I am planning to beg people to let me make the bread pudding at shows because not only is it wonderful, it shows a ton of products (so more sales for me )
I'm with you, the Goat cheese sounds GREAT, but I don't like onions, really dislike them!pamperedbecky said:My problem isn't the goat cheese (love it!) it's the onions. I'll have to at least sample it at our big kick off with all the new recipes on Monday. I'm making those apple and gorgonzola endive boat thingies. I'm excited to try those!
KellyTheChef said:At our last meeting, we all brought recipes from the new SB.
Caramel Cakes
Harvest Chicken Salad
Chocolate Pecan Tart
Caniloni Dip
Asparagus Spears
Antipasta Pizza
All of the above were excellent! Good to demo: Harvest Chicken Salad, Pecan Tart, Asparagus Spears (if you made most of them ahead of time, and demo'd how to wrap just 2 or 3 of them and demo'd the sauce) and the Antipasta Pizza.
I am definately offering the Harvest Chicken Salad! (would be good with turkey, too...as we get closer to Thanksgiving!)
Kathytnt said:I have made the Harvest Chicken Salad but had trouble with those orange segments - Very tasty The Spiced Cherry Shortcakes was yummy and easy to make
At our cluster meeting I tried the Chocolate Pecan tart - Head it was easy to make and it was also tasty
pkd09 said:Has anyone tried any of the recipes in the new F/W SB?
Cindycooks said:The only place I have ever found them was Sams Club or Costco. YOu can buy the dried kind and soak them in some olive oil for a few hours and I am told that works. That question was brought up at cluster meeting on Sunday night!
pampered1224 said:The S/Summer recipes - especially the Caprese Mini-Sandwiches were a major hit with all my hosts. I never did to those Puff thingys as it looked like too much time and work to demo. But the Caprese and the Chichen dishes were right on target. And most of my guests and hosts are stricktly working class people with simple tastes. It never hurts to ask the host about those recipes and at least give them the option. You just never know. And I love the idea that the Three Onion and Goat Cheese tart seems to taste good. I am making that tomorrow for our kick off. I plan to make the filling ahead as I work all day but the final assembly will be at the directors home. I looked very closly at the recipe and you could very easily cheat with the bacon. There are several commercially pre-packaged, pre-cooked, pre-crumbled bacons out there that would very much work. So when you go to the show, bring the prepared bacon needed in a prep bowl. This way no one knows it is precooked or packaged. You simply toss it around in the pan for a minute to warm it and let some of the grease come out. Or you could just substitue a very small amount of light vegatable oil for the bacon grease you leave in the pan when you go to cook the "onions" mixture. Then add the bacon to heat it through as you need to do this anyway. Hormel has one in a jar and a pouch that are real bacon so...
It htink I was surprised that when I was talking about this recipe to some co-workers, they though it sounded great. So.. I will be asking my hosts if this is soemthing they would like to do for there shows. Especially if it is simple for me to make.
"No need to make things harder than they have to be!"