Welcome Guest!
Teachers are welcome to read and post on Teachers.Net.
Login to access to these free features:
• Relaxed spam filters
• Post pics, links & comments
• Get notified of responses |
• Join teacher groups
• Apply to teacher jobs
• Post a resume |
Welcome Guest!
You must login to comment on posts.
Login to access to these free features:
• Relaxed spam filters
• Post links & upload pics
• Get notified of responses |
• Join teacher groups
• Apply to teacher jobs
• Post a resume |
Welcome Guest!
Your account must login to post.
Login to access to these free features:
• Relaxed spam filters
• Post, comment, & upload pics
• Get notified of responses |
• Join teacher groups
• Apply to teacher jobs
• Post a resume |
Recipes from Tina/OH
Jack Daniels Pulled Pork
· 8 lb. Pork roast o Rub roast with garlic salt, pepper, paprika, and oregano o Place roast in a baking pan, add ½” water and cover tightly with foil. o Bake at 500° for ½ hour o Turn oven down to 250° and cook for an additional 4 hours – DO NOT OPEN THE OVEN
· After...See MoreRecipes from Tina/OH
Jack Daniels Pulled Pork
· 8 lb. Pork roast o Rub roast with garlic salt, pepper, paprika, and oregano o Place roast in a baking pan, add ½” water and cover tightly with foil. o Bake at 500° for ½ hour o Turn oven down to 250° and cook for an additional 4 hours – DO NOT OPEN THE OVEN
· After roast is cooled, pull apart.
Jack Daniels Sauce
· 2 sticks margarine · ¾ cup chopped onions · 1 TBS fresh garlic · ½ cup frozen apple juice concentrate (NO water) · 2 cups brown sugar · ½ cup vinegar · ½ cup soy sauce · 5-6 shots Jack Daniels (I use 5. I tried 6 once and WHEW!) J
o In a large pan, melt margarine – place onions and garlic in margarine to soften o Add all liquids – except Jack Daniels o Cook for awhile until you reach a soft boil. Stir and boil for about 5 minutes o Pour in whiskey and cook another 5 minutes (I cover the pan and let it simmer for awhile so the flavors are all absorbed.)
If it seems to dry out you can add Sweet Baby Ray BBQ sauce and some water. (I’ve never had to do this.)
Baked Ziti
· 12 oz. Uncooked ziti - (I use penne) · 1 tsp. Olive oil · 2 medium garlic cloves, minced · 1/3 lb. Lean ground beef · 1 tsp. Dried oregano · 1 tsp. Thyme · 1 tsp. Rosemary · ½ tsp. Salt · ½ tsp. Pepper · 28 oz. Canned crushed tomatoes · 1 cup shredded mozzarella cheese
o Preheat oven to 350° o Cook pasta according to package directions; drain and set aside o Heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned. Drain off any fat then return to stove. o Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant (about 3 minutes). Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes. o Spoon a small amount of tomato mixture into the bottom of a 4-quart casserole dish (just enough to cover the bottom). o Top with half of the cooked pasta and then layer with half of the remaining tomato sauce and half of the cheese. Layer remaining pasta, sauce, and cheese. Bake until golden and bubbly, about 30 minutes.
Cabbage and Beef Soup
· 1 lb. Ground beef · ¼ tsp. Garlic powder · ½ tsp. Garlic salt · 2 chopped celery stalks · 16 oz. Can kidney beans, undrained · ½ medium head cabbage, chopped (I usually add more cabbage) · 28 oz. Can chopped tomatoes – reserve liquid · 1 can water (add water to reserved liquid from 28 oz. Tomatoes) · 4 beef bouillon cubes · chopped fresh parsley – optional
o Brown ground beef. Add all remaining ingredients, except parsley. o Bring to a boil. Reduce heat and simmer, covered, for one hour.
Check cabbage after an hour. Can be cooked longer, if needed.
Foil-Pack Taco Chicken
[link removed]
Sheperd’s Pie
[link removed]
Peasant Pasta
[link removed]
Stuffed Pepper Soup
[link removed]
This recipe sounds awesome! Do you serve the sauce on top or mixed together? Thanks!
For those who do not get "relish" in their paper here are a couple yummy looking watermelon recipes:
Mediterranean Watermelon Salad 1/2 red onion, thinly sliced 2 tablespoons fresh lime juice [be sure to measure](about 2 limes) 1 pound watermelon 1 tablespoon honey 1/4 teaspoon salt & coarsely ground pepper 1/4 cup extra-virgin olive o...See MoreFor those who do not get "relish" in their paper here are a couple yummy looking watermelon recipes:
Mediterranean Watermelon Salad 1/2 red onion, thinly sliced 2 tablespoons fresh lime juice [be sure to measure](about 2 limes) 1 pound watermelon 1 tablespoon honey 1/4 teaspoon salt & coarsely ground pepper 1/4 cup extra-virgin olive oil 2 tablespoons each chopped fresh dill and mint 4 ounces crumbled feta cheese 2 ounces pitted kalamata olives, chopped 5 ounces arugula
1.) Cover onion with lime juice. 2.) Trim watermelon and slice into cardboard-thick pieces. 3.) Remove onion from juice. Add honey, salt and pepper to juice: stir until wel blended. Whisk in oil in a steady stream. 4.) Place watermelon in overlapping layers on a platter. Top with olives. Drizzle with half of lime juice mixture. Divide arugula among 6 plates. Top with watermelon and onion mixture. Passs remaining juice mixture on the side. Serves 6. [Per serving: 200 calories, 16g fat, 15mg chol., 4g prot., 13g carbs., 1g fiber, 470mg sodium.]
My notes: Looks like cotija cheese could easily be substituted for feta and spinach for arugula (does not taste like arugula) if preferred.
Curried Fish and Watermelon Kabobs *Grilling the watermelon concentrates its natural juices **Uses wooden skewers 1 pound watermelon 1 1/2 pounds mahi mahi, swordfish, tuna or other firm fish 4 cloves garlic, chopped 2 tablespoons olive oil 1 pinch turmeric powder 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon chili powder 1/2 teaspoon salt Lime wedges
1.) Prepare grill. Soak wooden skewers in water 5 minutes. 2.) Seed watermelon; cut into 2-inch chunks. Cut fish into 2-inch chunks. Thread fish and watermelon alternately onto skewers. 3.) Combine garlic and oil; brush on fish and watermelon. Combine spices; sprinkle on fish and watermelon, turning skewers to cover evenly. [Per serving: 180 calories, 6g fat, 85mg chol., 21g prot., 8g carbs., 0g fiber, 330 mg sodium.]
My notes: I soak my skewers about 20 minutes, that is the soaking time I have read previouly, and even then the ends tend to get pretty charred.
BREAD AND BUTTER PICKLES
4 quarts cucumbers [(40-50) sliced] 1/2 C salt Ice cubes 2 quarts onion sliced 1 quart vinegar 4 C sugar 2 T celery seed 1 T ground ginger 2 T mustard seed 1 t turmeric
Gently stir salt in thinly sliced cucumbers. Cover with ice cubes. Let stand 2-3 hours or until cukes are crisp and cold. Add [more] ice a...See MoreBREAD AND BUTTER PICKLES
4 quarts cucumbers [(40-50) sliced] 1/2 C salt Ice cubes 2 quarts onion sliced 1 quart vinegar 4 C sugar 2 T celery seed 1 T ground ginger 2 T mustard seed 1 t turmeric
Gently stir salt in thinly sliced cucumbers. Cover with ice cubes. Let stand 2-3 hours or until cukes are crisp and cold. Add [more] ice as it melts. Drain cukes and add onion. Combine remaining ingredients in large kettle. Bring quickly to boil, boil 10 minutes. add cukes and onion slices and boil. Pack in hot sterilized jars. Adjust lids and process in boiling water 212 degrees for 30 minutes.
STRAWBERRY SPRITZER Makes 24 (4oz) servings
3 10oz pkgs frozen sliced strawberries (sweetened) 6 C white grape juice, chilled 1 28oz bottle soda water, chilled (or liter)
Let strawberries stand at room temperature for 30 minutes. Place and process 2 pkg of undrained berries in blender for food processor. In large pitcher combine processed strawberries, grape juice and remaining strawberries. Pour in soda water; mix gently, chill and serve.
My notes: This is a recipe that was adapted from an older recipe but that was 20 years ago so feel free to use fresh sweetened berries (any variety you choose) or unsweetened. Also, any other juice that you think would be good can be substituted for the white grape juice. The amount of soda water is negotiable too. But, I would suggest that if you use ripe blueberries you may want to add a bit of lemon juice since they can be a bit bland. Also, the original recipe called for food color to be added but that is not needed.
SPICED BEER TODDY
8 C water 2 12oz cans frozen lemonade concentrate 1/2 c honey 12 inches stick cinnamon, broken 2 t whole allspice 2 t whole cloves 4 12 oz cans beer 1 C gin or vodka
In an 8 quart dutch oven combine water, lemonade concentrate and honey. For spice bag place cinnamon, allspice and cloves in cheese cloth and tie; add to mixture. Bring to boil; reduce heat cover and simmer 10 minutes. Remove spice bag. Chill thoroughly, add chilled beer and gin or vodka. Serve cold. For a hot toddy, after removing spice bag add beer and gin or vodka and heat through. Serve warm.
Speaking of crock pot recipes for when school starts, I usually do this one.
4 cube steaks (sometimes I brown them, sometimes I don't) 2 small cans golden mushroom soup Milk or water to thin the soup just a little
Put the cube steaks in the crock and pour the soup mixture on top. It is very good.
next page »
« prev page
Teacher Chatboards
