| Spoons |
I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
only used it once to warm up some pizza. But I recently have had the urge
to try it again. Does anyone have one of these? have any recipes to
share?
Thanks
Spoons
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| Jack Schidt® |
"Spoons" <goldenspoons@NOSPAMhotmail.com> wrote in message
news:PIGdnSOs4IlSs-3cRVn-vw@rogers.com...
>I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
>only used it once to warm up some pizza. But I recently have had the urge
>to try it again. Does anyone have one of these? have any recipes to
>share?
>
I have a pizza stone, but it's not a 'Pampered Chef'. That brand name just
sounds too damn wimpy and sissy.
My favorite pizza is fresh mozzarella, ripe red plum tomatoes, roasted
garlic and basil.
Jack Gas
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| Gal Called J.J. |
One time on Usenet, "Spoons" <goldenspoons@NOSPAMhotmail.com> said:
> I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
> only used it once to warm up some pizza. But I recently have had the urge
> to try it again. Does anyone have one of these?
Yeah, but I almost never use it. I tend to forget I even have the thing.
> have any recipes to share?
Go to:
http://www.pamperedchef.com/our_pro...arch/search.jsp
and under "specify tools" , enter "stone". You'll get a few for
their stone loaf pan, but plenty for the baking stones too.
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
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| Hal Laurent |
"Spoons" <goldenspoons@NOSPAMhotmail.com> wrote in message
news:PIGdnSOs4IlSs-3cRVn-vw@rogers.com...
> I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
> only used it once to warm up some pizza. But I recently have had the urge
> to try it again. Does anyone have one of these? have any recipes to
> share?
Asking for a recipe for a pizza stone is somewhat akin to asking for
a recipe for an oven or a recipe for a frying pan.
Hal Laurent
Baltimore
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| Spoons |
Hi Hal,
I knew someone was going to say that it was a dumb question... But I've
seen the pizza stone used for open tarts & tortillas pies so that's why I
was asking for some recipes.
"Hal Laurent" <laurent@charm.net> wrote in message
news:bxXbd.11$Hq1.1626@news.abs.net...
>
> "Spoons" <goldenspoons@NOSPAMhotmail.com> wrote in message
> news:PIGdnSOs4IlSs-3cRVn-vw@rogers.com...
>> I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
>> only used it once to warm up some pizza. But I recently have had the
>> urge
>> to try it again. Does anyone have one of these? have any recipes to
>> share?
>
> Asking for a recipe for a pizza stone is somewhat akin to asking for
> a recipe for an oven or a recipe for a frying pan.
>
> Hal Laurent
> Baltimore
>
>
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| RMiller |
>
>only used it once to warm up some pizza. But I recently have had the urge
>to try it again. Does anyone have one of these? have any recipes to
>share?
>
I have one and have had it for some years. I don't really have recipes but I
use it for a lot of things... pizza... biscuits... makes a good cookie sheet.
Mine is ugly and used looking and they told me that is how it is supposed to
look.
Rosie
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| Tara |
On Fri, 15 Oct 2004 16:10:54 -0400, "Spoons"
<goldenspoons@NOSPAMhotmail.com> wrote:
>I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
>only used it once to warm up some pizza. But I recently have had the urge
>to try it again. Does anyone have one of these? have any recipes to
>share?
I use mine to bake biscuits and cookies.
Tara
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| SWIBIRUN |
We like to use ours to make an appetizer that was in the recipe book that came
with ours. Without looking, it is something like this.
Cut squares (about 1" square, 1/8-1/4 thick) of your favorite hard cheese and
place about 2" apart on the stone. Heat in an oven at about 350 degrees until
the pieces have melted flat (and bubbly). Slide them onto a cooling rack and
let them harden a few minutes. Top these chips with thick ranch dressing,
guacamole etc and garnish with finely diced tomatoes, black olives, cilantro or
whatever you like.
Chris
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| JimLane |
Spoons wrote:
> I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
> only used it once to warm up some pizza. But I recently have had the urge
> to try it again. Does anyone have one of these? have any recipes to
> share?
>
> Thanks
> Spoons
>
>
It makes a great hold-warm for dishes that you don;t want to dry out in
the oven. Mine has a permanent residence there.
jim
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| Curly Sue |
On Fri, 15 Oct 2004 20:44:07 GMT, "Jack Schidt®"
<jack-schidt@snot.net> wrote:
>
>"Spoons" <goldenspoons@NOSPAMhotmail.com> wrote in message
>news:PIGdnSOs4IlSs-3cRVn-vw@rogers.com...
>>I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
>>only used it once to warm up some pizza. But I recently have had the urge
>>to try it again. Does anyone have one of these? have any recipes to
>>share?
>>
>
>I have a pizza stone, but it's not a 'Pampered Chef'. That brand name just
>sounds too damn wimpy and sissy.
>
What name would you find attractive in a pizza stone? "Iron Chef" or
"Fire in the Deli"?
(Speaking of word plays, I heard a good one on TV yesterday... Mexican
Soul Food restaurant called "Nacho Mama." I guess the companion to
that would be a popcorn stand called "Hoosier Daddy.")
Sue(tm)
Lead me not into temptation... I can find it myself!
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| Edwin Pawlowski |
"Spoons" <goldenspoons@NOSPAMhotmail.com> wrote in message
news:ONWdnZtARs5w2-3cRVn-1A@rogers.com...
> Hi Hal,
>
> I knew someone was going to say that it was a dumb question... But I've
> seen the pizza stone used for open tarts & tortillas pies so that's why I
> was asking for some recipes.
You were not clear about "other than pizza" so the responses are about
right.
Use it for baking bread, making Fococcia, biscuits.
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| Kevintsheehy |
On 10/15/2004, Jack Schidt wrote:
<snip>
>I have a pizza stone, but it's not a 'Pampered Chef'. That brand
>name just sounds too damn wimpy and sissy.
That's hilarious! Wish I had said that. Kind of like a guy watching
a Lifetime movie.
Kevin who lives in PDX (wherever that is?????)
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| PENMART01 |
>(Kevintsheehy) writes:
>
>>Jack Schidt wrote:
>>
>>I have a pizza stone, but it's not a 'Pampered Chef'. That brand
>>name just sounds too damn wimpy and sissy.
>
>That's hilarious! Wish I had said that. Kind of like a guy watching
>a Lifetime movie.
>
>Kevin who lives in <S>PDX</S> PMS.
Hehehe...
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Kathleen Tissot |
After about a year of use, mine exploded in the oven...There was gooey pizza
dough everywhere. I was told by the representative that that was known to
happen on occasion...so just beware.
"Spoons" <goldenspoons@NOSPAMhotmail.com> wrote in message
news:PIGdnSOs4IlSs-3cRVn-vw@rogers.com...
>I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
>only used it once to warm up some pizza. But I recently have had the urge
>to try it again. Does anyone have one of these? have any recipes to
>share?
>
> Thanks
> Spoons
>
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| Gabby |
"Kathleen Tissot" <k2t2@verizon.net> wrote in message
news:jCdcd.3328$232.241@trnddc09...
> After about a year of use, mine exploded in the oven...There was gooey
> pizza dough everywhere. I was told by the representative that that was
> known to happen on occasion...so just beware.
Mine broke in two -- in an oven that hadn't been turned on in a few days. I
just pushed the pieces together the next time I cooked pizza. I'm still
using it 4 years later -- it stays in the oven except for the occasional
scraping.
Gabby
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| Jack Schidt® |
"Curly Sue" <address.in.sig@nyc.rr.com> wrote in message
news:41712291.559725@news-server.nyc.rr.com...
> On Fri, 15 Oct 2004 20:44:07 GMT, "Jack Schidt®"
> <jack-schidt@snot.net> wrote:
>
>>
>>"Spoons" <goldenspoons@NOSPAMhotmail.com> wrote in message
>>news:PIGdnSOs4IlSs-3cRVn-vw@rogers.com...
>>>I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
>>>only used it once to warm up some pizza. But I recently have had the
>>>urge
>>>to try it again. Does anyone have one of these? have any recipes to
>>>share?
>>>
>>
>>I have a pizza stone, but it's not a 'Pampered Chef'. That brand name
>>just
>>sounds too damn wimpy and sissy.
>>
> What name would you find attractive in a pizza stone? "Iron Chef" or
> "Fire in the Deli"?
Jeez, I'm so drab I just like "Pizza Stone".
>
> (Speaking of word plays, I heard a good one on TV yesterday... Mexican
> Soul Food restaurant called "Nacho Mama." I guess the companion to
> that would be a popcorn stand called "Hoosier Daddy.")
Haha!
Jack NachoStone
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| Alan Moorman@visi.com |
On Fri, 15 Oct 2004 16:10:54 -0400, "Spoons"
<goldenspoons@NOSPAMhotmail.com> wrote:
>I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago and
>only used it once to warm up some pizza. But I recently have had the urge
>to try it again. Does anyone have one of these? have any recipes to
>share?
>
>Thanks
>Spoons
>
No recipes, but make sure you pre-heat the over (and the
stone) before you put anything on it to cook. It takes a
good deal longer to get the stone hot than just the oven.
I give it half an hour to pre-heat before I put a pizza on
it. That seems to have a good effect on the crust!
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| Michael H. |
"Spoons" <goldenspoons@NOSPAMhotmail.com> wrote in
news:PIGdnSOs4IlSs-3cRVn-vw@rogers.com:
> I recieved this "Pampered Chef Pizza Stone" as a gift a few years ago
> and only used it once to warm up some pizza. But I recently have had
> the urge to try it again. Does anyone have one of these? have any
> recipes to share?
On a stone, even ye ole Chef Boyardee Kit tastes better, so do most of the
frozen ones. But check out FoodNetwork.com for some good ones. I usually
don't bother making anything from scratch, the kits are okay with me, I
don't have a stand mixer of any type and I hate kneeding by hand.
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| Michael H. |
rmi1013934@aol.com (RMiller) wrote in
news:20041015192804.27025.00002266@mb-m13.aol.com:
> Mine is ugly and used looking and they told me that is
> how it is supposed to look.
Yep, just like Cast Iron :) Dark and well used. Took me about 4 pizzas for
mine to start turning. Never used it for anything but pizza or foccocia.
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| Michael H. |
jjsworldSPAM@BLOCKERzipcon.com (Gal Called J.J.) wrote in
news:cl3p43$40ig_012@news.zipcon.net:
> One time on Usenet, "Michael H." <mdhalbrook@yahoo.com> said:
>> jjsworldSPAM@BLOCKERzipcon.com (Gal Called J.J.) wrote in
>> news:ckpfri$60hg_ 002@news.zipcon.net:
>>
>> > Yeah, but I almost never use it. I tend to forget I even have the
>> > thing.
>>
>> How can you forget it? Leave it in your oven.
>
> I must admit, that never crossed my mind...
I've heard leaving it in there helps even when you're not using it, helps
keep the temperature more even.
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| Michael H. |
morecookies@webtv.net wrote in news:23402-41756E28-203@storefull-
3117.bay.webtv.net:
> Have you contacted the company? These things are guaranteed. A friend
> of mine purchased one when I had a Pampered Chef party, and her husband
> broke it. I mentioned it to the rep, who was a friend of mine, and they
> replaced it totally free!
Pampered Chef & Tupperware are good about that thing. I know my mom had
what had to be a 30 year old cake carrier from Tupperware, it got set down
on a burner and melted, we got a new one.
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| Gabby |
"Michael H." <mdhalbrook@yahoo.com> wrote in message
news:Xns9587B57BEE81Fmdhalbrookyahoocom@140.99.99.130...
> morecookies@webtv.net wrote in news:23402-41756E28-203@storefull-
> 3117.bay.webtv.net:
>
>> Have you contacted the company? These things are guaranteed. A friend
>> of mine purchased one when I had a Pampered Chef party, and her husband
>> broke it. I mentioned it to the rep, who was a friend of mine, and they
>> replaced it totally free!
>
> Pampered Chef & Tupperware are good about that thing. I know my mom had
> what had to be a 30 year old cake carrier from Tupperware, it got set down
> on a burner and melted, we got a new one.
They have a great guarantee but we never would have replaced that when I
worked for a Tupperware distributorship. It's guaranteed for life in
'normal household use'. Melting it on the burner -- or the dishwasher
element for that matter -- doesn't count. The dealer had to have looked at
it with a magnifying glass to find a small crack that would allow her to
honor the 'lifetime guarantee'. We had a salad set come back to us one day.
Large salad bowl and 6 serving bowls. All of them had a piece gone from the
bottom. Seemed mysterious until we turned each bowl over and we could see
every hammer blow that each bowl had sustained until the owner had succeeded
in breaking it. Needless to say, nothing was replaced since repeatedly
striking your Tupperware with a hammer is not considered 'normal household
use'.
Gabby
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| sf |
On Tue, 19 Oct 2004 09:04:12 GMT, "Michael H."
<mdhalbrook@yahoo.com> wrote:
> On a stone, even ye ole Chef Boyardee Kit tastes better, so do most of the
> frozen ones. But check out FoodNetwork.com for some good ones. I usually
> don't bother making anything from scratch, the kits are okay with me, I
> don't have a stand mixer of any type and I hate kneeding by hand.
Oh, my goodness.... I haven't thought of Chef Boyardee since
the "60's. What does the package incude now?
I have to say the "the chef" was the only pizza I ever
tasted until I moved to San Francisco and discovered
restaurant style pizza while still in high school. I still
remember how making one of those pizzas was the height of
hostessing when I was a teenager. After I moved to SF, for
some reason... maybe it was the readiness of restaurant
pizzas - so hostess foods became hamburgers & fries (me) or
milkshakes & tube biscuits (another friend)... hey I'd never
had tube biscutis so I thought they were fabulous! <groan...
and still do> Everyone else relied on their mothers to make
the snack (which they pretented to have made) when friends
came over.
sf
Practice safe eating - always use condiments
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| sf |
On Wed, 20 Oct 2004 00:47:25 GMT, "Michael H."
<mdhalbrook@yahoo.com> wrote:
> Pampered Chef & Tupperware are good about that thing. I know my mom had
> what had to be a 30 year old cake carrier from Tupperware, it got set down
> on a burner and melted, we got a new one.
The deal with Tupperware is if they still MAKE IT... they'll
replace it. Sometimes you're SOL, because you bought
something that was a "flash in the pan". I've never taken
advantage of their offer - but I'm considering it after some
pieces have taken a 20+ year beating... and that's only the
lids.
:)
sf
Practice safe eating - always use condiments
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| Michael H. |
sf <nobody@comcast.net> wrote in news:6lnbn0tcqbi0orsuldin1l357jiqatr7f8@
4ax.com:
> Oh, my goodness.... I haven't thought of Chef Boyardee since
> the "60's. What does the package incude now?
Crust, sauce and a cheese thing..
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| Gabby |
"sf" <nobody@comcast.net> wrote in message
news:tnobn0l6avv35vneujbhdf5j3teht89svh@4ax.com...
> On Wed, 20 Oct 2004 00:47:25 GMT, "Michael H."
> <mdhalbrook@yahoo.com> wrote:
>
>> Pampered Chef & Tupperware are good about that thing. I know my mom had
>> what had to be a 30 year old cake carrier from Tupperware, it got set
>> down
>> on a burner and melted, we got a new one.
>
> The deal with Tupperware is if they still MAKE IT... they'll
> replace it. Sometimes you're SOL, because you bought
> something that was a "flash in the pan". I've never taken
> advantage of their offer - but I'm considering it after some
> pieces have taken a 20+ year beating... and that's only the
> lids.
Unless their policy has changed recently, if they no longer make it and
you've got all the pieces of a particular product, they usually give you a
credit towards another purchase. But if it's a product you purchased 30
years ago for 5.95, don't expect much of a credit.
OTOH, if they don't make the exact item but have updated the model, you will
be given the new item if your old one is defective. "Crisp-It" lettuce
keeper & "Rectangular Cake Taker" come to mind. Defective ones are being
replaced with "Super Crisp-It" & "Deluxe Rectangular Cake Taker"
respectively.
Gabby
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| morecookies@webtv.net |
"Mine broke in two -- in an oven that hadn't been turned on in a few
days. I just pushed the pieces together the next time I cooked pizza.
I'm still using it 4 years later -- it stays in the oven except for the
occasional scraping.
Gabby"
Have you contacted the company? These things are guaranteed. A friend
of mine purchased one when I had a Pampered Chef party, and her husband
broke it. I mentioned it to the rep, who was a friend of mine, and they
replaced it totally free!
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| Nancy Dooley |
swibirun@aol.com (SWIBIRUN) wrote in message news:<20041015225503.24934.00002678@mb-m28.aol.com>...
> We like to use ours to make an appetizer that was in the recipe book that came
> with ours. Without looking, it is something like this.
>
> Cut squares (about 1" square, 1/8-1/4 thick) of your favorite hard cheese and
> place about 2" apart on the stone. Heat in an oven at about 350 degrees until
> the pieces have melted flat (and bubbly). Slide them onto a cooling rack and
> let them harden a few minutes. Top these chips with thick ranch dressing,
> guacamole etc and garnish with finely diced tomatoes, black olives, cilantro or
> whatever you like.
>
> Chris
Sprinkle the cheese slices lightly with cayenne first ... yum, with
just a little bite.
N.
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| Gal Called J.J. |
One time on Usenet, "Michael H." <mdhalbrook@yahoo.com> said:
> jjsworldSPAM@BLOCKERzipcon.com (Gal Called J.J.) wrote in news:ckpfri$60hg_
> 002@news.zipcon.net:
>
> > Yeah, but I almost never use it. I tend to forget I even have the thing.
>
> How can you forget it? Leave it in your oven.
I must admit, that never crossed my mind...
--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
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