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Pampered Chef: Turtle fudge skillet, mandarin pasta salad

  1. Hello,
    I need someone who can post these 2 recipes. I have my 3rd show this weekend, and the host wants me to email her the ingredients of these 2 recipes.
    Thank you in advance

    A Consultant in detress!!!!!!!
     
    Sep 14, 2005
    #1
  2. PampMomof3

    PampMomof3 Legend Member Gold Member

    5,662
    1
    I have never heard of the pasta salad but here is the recipe for the turtle fudge skillet cake!
     

    Attached Files:

    Sep 14, 2005
    #2
  3. chefmary

    chefmary Member Gold Member

    432
    0
    Mandarin Chicken Pasta Salad

    Here's the 2nd recipe you need!
     

    Attached Files:

    Sep 14, 2005
    #3
  4. Thank you guys, but I can't open these 2 docs. My computer doesn't have the software to open these files. Would you mind copying and pasting. My email is fatchef@sbcglobal.net

    Thank you
     
    Sep 14, 2005
    #4
  5. showmehow2

    showmehow2 Guest

    First one

    Here's the first one

    Mandarin Pasta Salad

    Dressing:
    1 teaspoon finely chopped, peeled, fresh gingerroot
    1 garlic clove, pressed
    1/3 cup rice vinegar
    ¼ cup orange juice
    ¼ cup vegetable oil
    1 teaspoon sesame oil (optional)
    1 envelope Lipton Recipe Secrets Onion Soup Mix
    2 teaspoons sugar

    Salad:
    8 ounces uncooked bow tie pasta
    ½ cucumber, scored, seeded and sliced
    ½ cup diced red bell pepper
    ½ cup coarsely chopped red onion
    1 pkg. (6 oz) fresh baby spinach leaves
    1 can (11 oz) mandarin orange segments, drained
    2 cups diced, cooked chicken
    ½ cup sliced almonds, toasted


    1. For dressing, finely chop gingerroot using Food Chopper. In Small Batter Bowl, whisk gingerroot, garlic pressed with Garlic Press, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover, refrigerate until ready to use.
    2. For salad, cook pasta according to package directions in Professional (8-qt) Stockpot; drain in large colandar and rinse under cold running water. Place pasta in Simple Additions Large Bowl.
    3. Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds using The Corer. Slice cucumber using Ultimate Slice & Grate; cut slices in half. Dice bell pepper using Chef’s Knife. Coarsely chop onion using Food Chopper. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve immediately.

    Yield: 12 servings. Nutrients per serving: Calories 210, Total Fat 9 g, Saturated Fat 1g, Cholesterol 20 mg, Carbohydrate 21 g, Protein 11 g, Sodium 210 mg., Fiber 2 g
     
    Sep 14, 2005
    #5
  6. showmehow2

    showmehow2 Guest

    Second one

    Here's the second one

    The Pampered Chef ® Turtle Fudge Skillet Cake

    1 package (18.25 ounces) devil's food cake mix (plus ingredients to
    make cake)
    1 tablespoon butter or margarine
    4 squares (1 ounce each) semi-sweet chocolate for baking
    1 jar (12.25 ounces) caramel ice cream topping, divided
    1/2 cup chopped pecans
    Vanilla ice cream or whipped topping (optional)


    1. Preheat oven to 350ºF. Prepare cake mix according to package
    directions in Classic Batter Bowl; beat until smooth using Stainless
    Steel Whisk. Melt butter in Family Skillet over medium heat, tilting
    skillet to coat bottom. Gently pour batter over bottom of skillet,
    spreading evenly.

    2. Bake, uncovered, 30-35 minutes or until Cake Tester inserted in
    center comes out clean. Using Oven Mitts, carefully remove skillet to
    Stackable Cooling Rack. Loosen edges of cake with Skinny Scraper and
    carefully invert cake onto Round Platter.

    3. Chop chocolate using Crinkle Cutter. Combine half of the caramel
    topping with chocolate in Small Batter Bowl. Microwave, uncovered, on
    HIGH 30-60 seconds or until melted. Stir until smooth using skinny
    scraper. Carefully spread caramel fudge glaze over cake using Large
    Spreader.

    4. Chop pecans using Food Chopper; sprinkle evenly over glaze. Drizzle
    with remaining caramel sauce, if desired. Serve with vanilla ice cream
    using Ice Cream Dipper or whipped topping using Easy Accent Decorator.
    Serve using Slice 'N Serve.

    Alternate: make cake in Fluted Stone, make ½ of caramel/chocolate
    topping and pour over cooled cake. Sprinkle pecans.



    This recipe is courtesy of your consultant, Kristi Tarducci and can be found in the All The Best Cookbook by The Pampered Chef®

    Kristi Tarducci
    321-956-1108
    atarducci@cfl.rr.com
    www.pamperedchef.biz/ktarducci
     
    Sep 14, 2005
    #6
  7. PampMomof3

    PampMomof3 Legend Member Gold Member

    5,662
    1
    I make sure I put this recipe blurb at the bottom of the recipe so if they need something additional, they have my name and number right in front of them! :)
     
    Sep 14, 2005
    #7
  8. Kristi,

    You are GREAT!!!!! :D Thank you, thank you, thank you :D
     
    Sep 14, 2005
    #8
  9. chefmel

    chefmel Member

    51
    0
    cool completely before removing?

    Are you suppose to let the cake cool down completely before flipping it over and removing it from the skillet????
     
    Oct 13, 2005
    #9
  10. Shawnna

    Shawnna Senior Member Gold Member

    2,394
    6
    No, you do not need it to cool completely. I usually let it set for a few minutes. Make sure you loosen the sides. The butter you melt in the pan will keep it from sticking to the bottom. You have to be careful and get it where you want it on the platter. I have never had any problems with this recipe. It is fabulous!!

    shawnna
     
    Oct 13, 2005
    #10
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