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Teacher Recipes Chatboard

Pictorial Recipes for kids

by jo

Sep 7, 2009

Just thought I would let you know, there are LOTS of pictorial recipes for kids to make at [link removed]

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Tofu Salad

by recipe

Sep 8, 2009

A poster was asking for tofu recipes on the Main board, so I thought I'd post a favorite here.

TOFU SALAD

Layer these ingredients on a serving platter:

1 block tofu, drained, cut into 1" cubes (I usually use House brand, med. firm - blue pkg) Tomato, diced Green Onion, finely chopped Bean Sprouts Watercress Cucumber, thin...See More

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Pan-Fried Tofu Slices (Korean)

by another tofu recipe

Sep 8, 2009

AN-FRIED TOFU SLICES (Korean style)

1 block Firm Tofu

Combine dipping sauce ingredients: 2-1/2 Tbsp Soy Sauce sprinkle of Red Pepper Powder 1/2 Tbsp Minced Garlic 1/2 Tbsp Sesame Oil (dark asian type) 1 tsp Sesame Seeds 1 Tbsp Sugar Green Onion, finely chopped (small amount to garnish)

This is a tasty snack or side dish....See More

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lun ch bag recipe site

by treetoad

Sep 8, 2009

[link removed]

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Chicken and "Dumplings"

by Cher

Sep 11, 2009

Quick...easy....and great!

1 large can chicken broth 2 large cans of chicken breasts Dump in a pot, add a little salt and pepper, bring to a boil.

While this mixture is heating, cut flour tortillas into pieces. Once the mixture has reached a rolling boil, drop the tortilla pieces into the pot. Let boil for 3 to 4 minutes. SERVE! ...See More

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Chicken Burritos

by Cher

Sep 11, 2009

Chicken Burritos

1 Food Lion rotisserie chicken (I buy them the day after they’re cooked for $3.99!)

Multi-grain tortillas

Southwest seasoning

Low fat cheese (We like any of the Sargento Bistro cheeses…

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Italian Chicken

by Cher

Sep 11, 2009

Italian Chicken

Catch chicken breasts when they are on sale. I used a bag of Food Lion boneless, skinless chicken breasts.

Put the chicken breasts in the crock pot. Add 1 large can of crushed tomatoes Add 1 packet of spaghetti sauce mix Add 1 teaspoon garlic salt or 1 teaspoon minced garlic Add 1 large can of sliced mushrooms—dr...See More

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Sausage and Jalapeno Stuffed Mushrooms ala Troy

by Chef Boy RV

Sep 11, 2009

Sausage and Jalapeno Stuffed Mushrooms ala Troy

This is an amazingly good appetizer. Simple as anything and not a lot of effort.

Ingredients:

20 large fresh mushrooms 1/2 pound sausage 2 green onion — with 1/2 stem 1 package Philadelphia cream cheese 1 large Jalapeno minced

How to Prepare:

Stem mushroo...See More

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Looking for Tortilla Soup recipe

by Cher

Sep 11, 2009

If anyone has a really good tortilla soup recipe, I would love to have it. Thanks for sharing!

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Not the OP but it Sounds great, thanks!!!! On 9/11/09, Chef Boy RV wrote: > On 9/11/09, Cher wrote: >> If anyone has a really good tortilla soup recipe, I would >> love to have it. Thanks for sharing! > > Closest thing I have; but my neighbor across the street serves > this to her 5 girls and they love it > > Taco Soup from Carol Eigsti > > Yield: 8 servi...See More

Sep 13, 2009

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Chef Boy RV Tortilla Soup-Aquada

It is very easy and quick to prepare. Make it a day or two in advance and fry the tortilla strips as it reheats. Sometimes tortilla soups contain shredded chicken or turkey. What a great way to use any left over chicken or turkey. Simply shred about a cup of cooked chicken or turkey and stir into the soup the same time...See MoreTortilla Soup-Aquada

It is very easy and quick to prepare. Make it a day or two in advance and fry the tortilla strips as it reheats. Sometimes tortilla soups contain shredded chicken or turkey. What a great way to use any left over chicken or turkey. Simply shred about a cup of cooked chicken or turkey and stir into the soup the same time you add the carrot. Either way with or with out this is a delicious tortilla soup. Ingredients • 8 Corn tortillas, Cut into strips • 2 quarts chicken stock or broth • 2 Ancho chilies, seeded and veins removed • 2 medium tomatoes, peeled and chopped • 2 Tablespoons of vegetable oil, plus extra for frying • 1 medium white onion, thinly sliced • 1 cloves garlic, finely chopped • 1 teaspoon dried oregano, crumbled (Mexican oregano preferred) • 1 teaspoon ground cumin • 1 medium carrot, thinly sliced • ½ teaspoon salt, or salt to your taste • 3 Tablespoons fresh cilantro, finely chopped • 1 large avocado, peeled and diced • 1 cup Monterey jack cheese, grated • 2 Limes, quartered Directions for tortilla soup 1. Soak the ancho chile in hot water for about 20 minutes. 2. Using a sharp knife cut each tortilla into 4 or 5 strips and set aside. Pour vegetable oil to a depth of ¾ inch in a heavy frying pan. Heat on medium high heat until a small piece of tortilla, added to the oil, will float on top and bubble at the edges. Add a few tortilla strips to the hot oil and fry for a few minutes, until crisp and golden brown all over, turning occasionally. Remove with a slotted spoon and drain on a double layer of paper towels. Cook the remaining tortilla strips and set aside for later use. 3. Remove the ancho chile from the water, seed and remove the veins. Puree the soaked chile and tomatoes in a blender. Reserve in the blender. 4. In a large pot heat the oil on medium high and fry the onion until softened, about 3 to 4 minutes. Add the garlic, oregano, cumin and the chile tomato puree. Cook on medium heat, stirring until the mixture thickens about 5 more minutes. 5. Add the chicken stock, carrots and salt. Note: Add the shredded cooked chicken now if you are going to use it. 6. Bring the tortilla soup to a boil, then reduce the heat to low, cover and simmer for about 20 minutes or until the carrot is tender. 7. To serve, divide the tortilla strips among your favorite soup bowls. Ladle the hot soup over the tortilla strips. Sprinkle with cilantro. Pass the avocado, cheese and lime wedges separately for each person to add at the table. Makes about 8 servings.

Sep 16, 2009

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