What's Your Fav. Demo Recipe From the New F/W '08 Sbrc?

Click For Summary

Discussion Overview

This thread features participants sharing their favorite demo recipes from the Fall/Winter '08 season, discussing various dishes and their experiences with them in different show settings.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions the One Pot Pasta, Artichoke Bread Bowl Dip, and Jerk Chicken Nachos as great options.
  • Another participant shares their experience with the Chipotle Chicken Cornbread Cups and Creamy One-Pot Pasta, noting they had a great time with these recipes.
  • One participant highlights the Peanut Butter Torte as easy, impressive, and delicious, noting its popularity among guests.
  • Several participants discuss Chicken Fajitas made in the Deep Covered Baker, expressing that guests are impressed with the quality of the chicken cooked in the microwave.
  • One participant expresses concern about serving spicy dishes to a conservative audience, sharing their experience with bell peppers and leaning towards the Artichoke Bread Bowl as a safer option.
  • Another participant confirms the Artichoke Bread Bowl as a crowd-pleaser, having made it successfully at shows.
  • One participant mentions using chipotle seasoning as a mild alternative, which was well-received even by those who typically dislike onions.

Areas of Agreement / Disagreement

Views differ regarding the suitability of certain recipes for different audiences, particularly concerning spice levels and ingredient preferences. No clear consensus emerges on the best recipe for all audiences.

Contextual Notes

Participants share personal experiences from various shows, highlighting the diversity of audiences and preferences they encounter.

Who May Find This Useful

Consultants looking for recipe ideas and insights on audience preferences for cooking demonstrations may find this discussion beneficial.

etteluap70PC
etteluap70PC
Gold Member
Messages
3,657
I have a show this week that I need to be really good! It will have a mix of age groups from young moms to Older church ladies. I need help!!!
 
The one pot pasta is great. Artichoke Bread Bowl Dip and Jerk Chicken Nachos are good too.
 
It's not in the SBCB but it is my new fave recipe: Power cooking menu! :) Interactive style!
 
I've had a great time with the Chipotle Chicken Cornbread Cups and the Creamy One-Pot Pasta.
 
peanut butter torte - it's easy, impressive and delicious! And everyone wants the torte pans!
 
chicken fajitas in the Deep covered Baker in the microwave! Guests are impressed with the quality of the chicken coming from a microwave. You can also do the chicken the microwave and make it into fabulous fajita pizza instead of just fajitas. It will raise your sales with the sales of the baker. (also cheap to make)
 
  • Thread starter
  • #7
lockhartkitchen said:
chicken fajitas in the Deep covered Baker in the microwave! Guests are impressed with the quality of the chicken coming from a microwave. You can also do the chicken the microwave and make it into fabulous fajita pizza instead of just fajitas. It will raise your sales with the sales of the baker. (also cheap to make)
Click to expand...

How do you turn this into a fajita pizza?
 
etteluap70PC said:
How do you turn this into a fajita pizza?
Click to expand...


Follow the directions for the chicken fajitas in the microwave. Then follow the directions for fabulous fajita pizza in (all the best cookbook). Mix chicken and vegetables with salsa, cheese on the crust, add chicken mixture, remaining cheese and bake for 18-22 minutes. I'm making it at a show in an hour. Yum!
 
  • Thread starter
  • #9
My main concern is that there will be alot of conservative midwest women at this show. Spices scare them...Not to mention bell peppers! No offense to anyone but it is just my experience. I am a bit leary of the SW flavors. Although I did make the fajitas in the DCB the other nite and they were wonderful! Very mild yet delicious!

I'm leaning toward the Artichoke dip bread bowl. The host seemed intrigued when I mentioned it when we booked her show.
 
bell peppers?? they are sweet why are you afraid of them?
 
Paulette... I am also in MN and will be making the Artichoke bread bowl at a show with multiple generations next Friday. I think it will be a good show recipe and shouldn't scare anybody away (I hope so anyways!). Good luck!
 
  • Thread starter
  • #12
Teresa Lynn said:
bell peppers?? they are sweet why are you afraid of them?
Click to expand...

I know... I just always get the "Ewwwww... " I done like bell peppers response.


Looks like we are going for the artichoke bread bowl. I am going to make it right when I get there. Then do a no demo show. Think I may bring a cuke though in case anyone wnats to try out some tools.
 
The artichoke bread bowl was FABULOUS!!!!!!!
 
lockhartkitchen said:
chicken fajitas in the Deep covered Baker in the microwave! Guests are impressed with the quality of the chicken coming from a microwave. You can also do the chicken the microwave and make it into fabulous fajita pizza instead of just fajitas. It will raise your sales with the sales of the baker. (also cheap to make)
Click to expand...

OUUHHH, I 2nd the chix fajitas! YUMS!
 
Paulette,
Hi! The Bread Bowl Artichoke Dip is really good. I made it to try it and it was yummy! (and by the way Katie has made it at shows and she has either sold the large round stone with handles or books them for Nov because of the stoneware host special) I have a show on Tuesday and I'm leaning that way. Have fun! Chris
 
On spices- I ran out of the SW seasoning. I've been using chipotle. The recipe only uses 2 tsp. so it is a very mild tasting. It was a hit tonight. One of the men hates onions and loved it! But yes, the artichoke dip is a crowd pleaser. I made this at our cluster meeting to taste new recipes. This is one of my host choices in October. I too, like to demo things that feature the following month's special: stoneware. I'm going to use the one with handles.
 

Frequently Asked Questions

What is the most popular demo recipe from the Fall/Winter '08 Season's Best Recipe Collection?

One of the most popular demo recipes from the Fall/Winter '08 Season's Best Recipe Collection is the "Spinach and Artichoke Dip." It's a crowd-pleaser that showcases the versatility of Pampered Chef products and is easy to prepare during demonstrations.

Can you share a simple recipe from the Fall/Winter '08 collection that is great for new consultants?

A great simple recipe for new consultants is the "Crispy Baked Potato Wedges." This recipe is straightforward, requires minimal ingredients, and allows new consultants to demonstrate the use of kitchen tools like the Chef's Knife and the Large Bar Pan.

What kitchen tools are highlighted in the demo recipes from the Fall/Winter '08 collection?

The demo recipes from the Fall/Winter '08 collection highlight several kitchen tools, including the Food Chopper, the Mix 'N Chop, and the Stoneware collection. These tools are essential for preparing the recipes and can be showcased effectively during demos.

How can I make the demo recipe more engaging for my audience?

To make the demo recipe more engaging, consider involving your audience by asking for volunteers to help with the preparation. You can also share tips and tricks related to the recipe, such as ingredient substitutions or serving suggestions, to keep the audience interested.

Are there any tips for presenting the demo recipes effectively?

Yes, some tips for presenting demo recipes effectively include practicing your presentation beforehand, maintaining eye contact with your audience, and using clear, concise language. Additionally, be sure to highlight the benefits of the products used in the recipes to encourage sales.

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