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Teacher Recipes Chatboard

Cheap, Fast, Good! great book

by satisfied

Oct 11, 2010

The cookbook Cheap, Fast, Good! by Beverly Mills and Alicia Ross has great ideas for batch cooking. I particularly enjoy their recipe for Marvelous Meatballs. The idea is that you precook these delicous meatballs and freeze them. They have about 5 terrific recipes to go with the meatballs that even your child will love. It works great for use on bu...See More

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Santa Fe Soup

by Tom/Kentucky

Oct 13, 2010

This recipe was just shared with me by a good friend.

Santa Fe Soup

2 lbs. ground chuck, browned and drained 1 can pinto beans, drained and rinsed 1 can kidney beans, drained and rinsed 1 can black beans, drained and rinsed 1 or 2 cans shoepeg corn, undrained 1 can diced tomatoes w/ green chilies 1 can diced tomatoes w/ jalapenos ...See More

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soup lady On 10/13/10, Tom/Kentucky wrote: > This recipe was just shared with me by a good friend. > > Santa Fe Soup > > 2 lbs. ground chuck, browned and drained > 1 can pinto beans, drained and rinsed > 1 can kidney beans, drained and rinsed > 1 can black beans, drained and rinsed > 1 or 2 cans shoepeg corn, undrained > 1 can d...See More

Jan 16, 2011

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Vir &#220 We make this all the time and it is such a great hit with family and friends. And yes! Remember the toppings!

Jan 16, 2011

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Question: What to do with phylo dough?

by Kelly Z

Oct 18, 2010

I heard a teacher at school today say that she always keeps phylo dough in her freezer. We were talking at lunch about things that are always good to have on hand. I got a call just before she was explaining what she uses it for.

What are things I can use it to make? Please don't tell me to google it.

Thanks!

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Emmy This shows how to fold a flag and it is how I imagine folding the strips of dough.

Oct 28, 2010

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spanokopita Like this:

Nov 11, 2010

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Need Thanksgiving recipes for family and friends

by Mama B

Oct 19, 2010

Want to try some new ones this year

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Kathy On 10/19/10, Mama B wrote: > Want to try some new ones this year

I make a "sweet potatoe pie" each year, though it's really a casserole.

Take a couple pounds of sweet potatoes (maybe 6? - enough to feed the family my family? lots more :) Peel, chunk, and boil till fork-tender. Mash with butter, milk, and an egg. (maybe a 1/4 cu...See More

Nov 6, 2010

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Becky Settlemoir Here is my file of what has been requested at my house this year to go with a turkey and a ham.

SAUSAGE CHEESE BALLS 1 lb. bulk sausage meat 2 cups Bisquick 1/4 cup water 2 cups cheddar cheese, grated Mix and form into small balls. Bake on greased sheet 25 minutes in a preheated 350°F oven.

DEVILED EGGS 12 eggs, hard-boiled 1 cu...See MoreHere is my file of what has been requested at my house this year to go with a turkey and a ham.

SAUSAGE CHEESE BALLS 1 lb. bulk sausage meat 2 cups Bisquick 1/4 cup water 2 cups cheddar cheese, grated Mix and form into small balls. Bake on greased sheet 25 minutes in a preheated 350°F oven.

DEVILED EGGS 12 eggs, hard-boiled 1 cup Miracle Whip Salad Dressing 1 teaspoon prepared mustard, optional 1/4 cup sweet pickle relish 1 teaspoon salt (I do not add the salt) Cut eggs in half and remove the yolks. Mash with a fork then add the rest of the ingredients. Mix should be slightly moist. Spoon about 1-2 tablespoons of the filling into the egg whites or use a pastry bag to pipe the filling into the whites. Sprinkle with paprika, if desired. Cover and chill for at least one hour. Serving Size: 24

GREEN BEAN CASSEROLE 30 ounces green beans, canned, drained * 10 3/4 ounces Cream of Mushroom Soup 3/4 cup milk 2 3/4 ounces French-fried onions 1/8 teaspoon pepper Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more. Cooks Note: *May substitute 18 ounces frozen cut green beans, thawed and drained. Serving Size: 6

SWEET POTATO CASSEROLE 1 1/2 to 2 lbs. canned sweet potatoes 3 tbsp. butter 6 tbsp. brown sugar 1/2 tsp. salt 3 eggs, separated 1/2 c. orange juice 1/2 c. milk 1/2 tsp. nutmeg 1 tsp. cinnamon 1/4 tsp. ginger 1 tbsp. honey or sugar 1/2 c. chopped pecans Marshmallows Beat yams with electric mixer until smooth. Add all other ingredients except egg white, pecans, and marshmallows; beat well. Fold in pecans. Beat egg whites until stiff peaks form and fold into mixture. Turn into well buttered casserole. Bake at 400 degrees for 50 minutes. Cover top with marshmallows last 5 to 10 minutes. Serves 6 to 8.

BROCCOLI CASSEROLE 2 packages. chopped frozen broccoli (10 oz. size) 1/2 cup butter 2 Tbsp. flour 1/2 tsp. salt 1 cup milk 1 egg, beaten 3/4 cup shredded American cheese Bread crumbs Paprika Partially cook the broccoli and drain. Melt butter or margarine, add flavoring, flour, salt and milk. Cook, stirring until thickened. Remove from heat and slowly dribble in the beaten egg. Return to heat and cook for 1 minute. Add the cheese and stir. Pour over the partially cooked, drained broccoli and then put the mixture into a casserole. Top with bread crumbs, sprinkle with paprika, and bake at 350 degrees F for about 30-40 minutes, until cooked through and lightly browned. Serves 4-6

GRAMMY’S YEAST ROLLS In a very large bowl, combine: 4 tablespoons sugar 1 teaspoon flour 1/2 cup warm water Stir into above mixture until dissolved: 2 packages yeast Allow to sit at room temperature for 10 minutes until tiny bubbles begin to form along the edge of the yeast liquid. Meanwhile, in a microwave, melt 5 tablespoons butter. Add 1 cup water and 1/2 cup non-fat dry milk powder. Allow this liquid mixture to sit until lukewarm (approximately 85°F) before adding to the yeast mixture. When the yeast begins to bubble, stir in the water/milk/butter. Add: 1 3/4 teaspoons salt Combine all ingredients with: 4 1/2-5 cups bread flour (or just enough to make a soft dough) Adding too much flour makes for rolls that are heavy and tough. Use as little flour as is possible for the dough to still be workable. Dough may be slightly sticky if you keep your hands oiled with vegetable oil while kneading. Turn the dough out onto a clean, lightly floured work surface or bread board and knead for 5-10 minutes, adding slight dustings of flour to keep the dough from sticking to the board. A bench scraper is handy for keeping the board clean, or if you don't have one of these a straight edged pancake turner may be used. Scraping the working surface clean of wet dough frequently makes it possible to use less flour in the kneading process. Knead until the dough is smooth and elastic. Alternatively, use an electric mixer for the kneading. In a clean bowl which has been lightly coated with vegetable or olive oil, place the rounded ball of dough, turning once to coat the top with oil to prevent it from drying out during the rising time. Cover the bowl with a clean, damp towel or lightly with plastic wrap and place in a warm place (on top the water heater or refrigerator or in a gas oven with the door ajar works well). Keep the dough from drafts (such as a door opening close by in Winter). Let rise for an hour or two, or until doubled in bulk. Form into rolls and let rise again on a lightly buttered baking sheet or parchment paper. When rolls have doubled in size, brush with cream or a mixture of 1 tablespoon water mixed with 1 egg if you would like rolls which have a nice shine. Otherwise, brush with butter after the rolls are baked and just warm from the oven for a soft crust. Bake at 350°F degrees for 20-25 minutes or until golden brown. When you can smell baked bread throughout the house, it usually means the rolls are done! Other ways to check for doneness is to pick up a roll; it should be light because the moisture has baked off and when you pull it apart the center won't be wet and doughy, but steamy dry.

SOUTHERN COCONUT CAKE In a very large bowl, combine: 4 tablespoons sugar 1 teaspoon flour 1/2 cup warm water Stir into above mixture until dissolved: 2 packages yeast Allow to sit at room temperature for 10 minutes until tiny bubbles begin to form along the edge of the yeast liquid. Meanwhile, in a microwave, melt 5 tablespoons butter. Add 1 cup water and 1/2 cup non-fat dry milk powder. Allow this liquid mixture to sit until lukewarm (approximately 85°F) before adding to the yeast mixture. When the yeast begins to bubble, stir in the water/milk/butter. Add: 1 3/4 teaspoons salt Combine all ingredients with: 4 1/2-5 cups bread flour (or just enough to make a soft dough) Adding too much flour makes for rolls that are heavy and tough. Use as little flour as is possible for the dough to still be workable. Dough may be slightly sticky if you keep your hands oiled with vegetable oil while kneading. Turn the dough out onto a clean, lightly floured work surface or bread board and knead for 5-10 minutes, adding slight dustings of flour to keep the dough from sticking to the board. A bench scraper is handy for keeping the board clean, or if you don't have one of these a straight edged pancake turner may be used. Scraping the working surface clean of wet dough frequently makes it possible to use less flour in the kneading process. Knead until the dough is smooth and elastic. Alternatively, use an electric mixer for the kneading. In a clean bowl which has been lightly coated with vegetable or olive oil, place the rounded ball of dough, turning once to coat the top with oil to prevent it from drying out during the rising time. Cover the bowl with a clean, damp towel or lightly with plastic wrap and place in a warm place (on top the water heater or refrigerator or in a gas oven with the door ajar works well). Keep the dough from drafts (such as a door opening close by in Winter). Let rise for an hour or two, or until doubled in bulk. Form into rolls and let rise again on a lightly buttered baking sheet or parchment paper. When rolls have doubled in size, brush with cream or a mixture of 1 tablespoon water mixed with 1 egg if you would like rolls which have a nice shine. Otherwise, brush with butter after the rolls are baked and just warm from the oven for a soft crust. Bake at 350°F degrees for 20-25 minutes or until golden brown. When you can smell baked bread throughout the house, it usually means the rolls are done! Other ways to check for doneness is to pick up a roll; it should be light because the moisture has baked off and when you pull it apart the center won't be wet and doughy, but steamy dry.

Banana Pudding 2 1/4 cups of milk 1 large box of vanilla instant pudding Mix together well. add: 8 oz. of sour cream mix with pudding Layer: pudding, vanilla wafers, bananas Top with coll whip and crumbled vanilla wafers. Chill

Nov 7, 2010

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Ribs and Coke...easy crockpot

by Chloe

Nov 9, 2010

Ribs...any kind. Whack them up so they will fit into your crockpot.

One can of dark soda (Coke, Pepsi, Dr. Pepper...but not diet)

Cook for about 9 hours on high.

An hour before you are going to eat, add barbeque sauce 9I like Sweet Baby Ray's). Flip the ribs so they will glaze in the next hour.

Totally yum. Great...See More

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Chloe You can run an icecube over the drippings to corral the fat

Feb 9, 2011

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Jo On 11/09/10, Chloe wrote: > Ribs...any kind. Whack them up so they will fit into your > crockpot. > > One can of dark soda (Coke, Pepsi, Dr. Pepper...but not diet) > > Cook for about 9 hours on high. > > An hour before you are going to eat, add barbeque sauce 9I > like Sweet Baby Ray's). Flip the ribs so they will glaze i...See More

Feb 9, 2011

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Pumpkin Dip

by Kinder Gal

Nov 10, 2010

Great tasting and simple to make!

15 oz can pumpkin 8 oz cream cheese (I used low fat) 8 oz Cool Whip, 1 sm box of instant vanilla pudding (dry) 1 tsp pumpkin pie spice.

Mix all ingredients together. Serve with either Vanilla Wafers or Gingersnaps. Makes about 3 cups.

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