This thread centers around the recipes participants are planning to use for their November shows, with a focus on holiday-themed dishes and desserts. Participants share their choices and experiences, while also expressing interest in upcoming host specials.
Views differ on specific recipe choices and approaches to demos, with no clear consensus on a single recipe or method being favored by all participants.
Participants share personal experiences and preferences regarding recipes for November shows, reflecting a variety of approaches to holiday cooking and entertaining.
Consultants looking for recipe ideas and inspiration for their November shows may find the shared experiences and discussions beneficial.
Why thank you BeckyChefBeckyD said:
! I was in a bind because I forgot all of my knives at a show, and I looked around for something to chop the chicken with and there they were.....my handy Salad Choppers. That's all I use now to chop the meat with at my shows. It's great since I'm not making the salsa anymore. I sell loads of those and the people who already bought them see them working great with meat too!
I cook 3 chicken breasts for 6 minutes then check temp with the pocket thermometer. Sometimes it takes 8 minutes. Make sure the temp is up to 170. I just put the lid back on and let them sit until I'm ready for them. Everyone is amazed at the steam that is still in there. I tell them the baker was keeping them hot and basting them for us til we were ready for them.Cindycooks said: