Tagged: teachers’ recipes

Taco Casserole

Shared by Mary Lang

For 6 servings
– 1 pound ground beef
– 1 package of taco seasoning mix (about 1 ¼ ounces) and water
– 15 ounce can of refried beans
– 2 cups cheddar cheese
– 1 cup salsa
– 2 cups corn chips or hard taco shells, broken into pieces
– 2 green onions, chopped
– 2 or 2.5 ounces black olives
– 1 tomato, chopped
– Any other taco toppings you like, such as lettuce, sour cream, avocado, etc.

1. Brown the beef in a frying pan and drain.
2. Add the taco seasoning to the meat and cook according to the package directions (adding water).
3. Heat the refried beans in another pan.
4. Add 1 cup of cheese and the salsa to the beans. Stir.
5. Put the chips on the bottom of an 8 x 8 inch dish.
6. Put bean mixture on top of chips.
7. Put meat mixture on top of beans.
8. Sprinkle with the remaining 1-cup cheese.
9. Sprinkle with onions and olives.
10. Bake at 375-degree F about 20 minutes, until the cheese is well melted.
11. Take out of the oven and add the chopped tomatoes.
12. Serve with taco toppings you like.

Jumbo Caramel Banana Muffins

Shared by Kristen Blum

For 6 big muffins
– 1/4 cup shortening (oil or butter melted)
– 1/2 cup sugar
– 1 egg (or leave out. Works without as well)
– 1.5  cups mashed ripe bananas (about 3 large)
– 1 tsp. vanilla extract
– 1.5 cups flour
– 1 tsp baking soda
– 1/4 tsp salt

Caramel icing (only if you want to sweeten it… It’s yummy and healthier without)
– 2 Tbsp butter
– 1/4 cup packed brown sugar
– 1 Tbsp milk (or milk substitute)
– 1/2 cup confectioner’s sugar

1. In a small mixing bowl, cream shortening (oil) and sugar. Add egg; beat well. Add bananas and vanilla. Mix well. Combine the flour, baking soda and salt. Add to the creamed mixture and mix until blended.
2. Fill jumbo muffin cups 3/4 full. Bake at 350 F or 180 C for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. For icing (remember, this is really optional), in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in confectioner’s sugar. Drizzle over muffins.

Oyster Stew

Oyster Stew

Shared by Audrey Brown

Perfect for a special, festive meal.

– Fresh oysters (any amount, but one package, about 1/2 cup works well for a small portion)
– Whole milk (enough to cover oysters about 2-4X)
– Cream (optional, only if a richer taste is desired, about 1/4 the amount of milk used)
– Butter (enough to sautee and to taste, about 1 tab)
– Salt and Pepper (to taste, if desired)

1. Rinse oysters well and chop.
2. Sautee oysters in the bottom of a soup pan with the butter.
3. Add milk.
4. Add cream (if desired).
5. Add pepper and salt (to taste).
6. Heat, but don’t let the milk boil.

Mr. McKeown’s Cream-of-Any-Vegetable-Soup

Ingredients vary greatly: Basically, as long as you have veggies, a white onion, butter or oil, cream or milk and some kind of stock, you’re good to go.

1. In a big soup pot, on medium heat, heat a little bit of butter (or oil for vegan) and sauté (that’s French for mix-while-cooking) a big, diced, white onion until the onion is translucent. I like to add some chopped garlic or a little bit of thyme (fresh is better but dried is also fine) at this point…optional.

2.  Add any quantity of any vegetable you have. This is great for emptying out the fridge before everything turns bad: Broccoli, asparagus, cauliflower, potatoes, mushrooms**, cabbage, carrots, celery, spinach, pumpkin you name it, it’s all good. Warning, mixing some of these may give some funky results, but you know what? YOLO! Am I right? Stir for a minute.

**For cream of mushroom, I like to cook the mushrooms on very low heat for over an hour until all the water has evaporated before even adding the onion. It really gets the flavour out, but it takes forever. Also optional.

3. Add chicken stock** (vegetable or seaweed stock for vegan) in your pot to BARELY cover the vegetables. Don’t put too much: It’s easier to thin a soup than thicken it. Bring to high heat and boil for about 4 or 5 minutes or until your veggies are fork tender (that’s English for soft enough to easily poke with a fork)

** stock can be bought in any grocery store in cartons, cubes or powder. You just add it to boiling water and voila!

4. Remove from heat and put in a blender in small batches until you have a nice creamy texture. The easy (read lazy) way is to use a hand blender so you can blend it right in your pot. Hand blenders are cheap and super easy to clean. Ask your grandma to get you one as a departing gift. She’ll be so proud of you!

5. Put back into pot on medium heat and add water or stock to get the texture you want. Then, stir in two tablespoons of fresh cream or milk. Don’t put too much, it’ll get way too rich! Vegans can eat it as is, or add coconut milk, soy milk, cashew milk or anything creamy, but be careful as some of these will really alter the taste.

6. I almost never put salt and pepper in my soups as the chicken stock will often be salty enough. Just add those in your bowl when serving, to taste. You can also garnish with parsley, cheese, bacon bits, paprika, spicy sauces like Tabasco or anything you like.

Serve hot with some nice hot buttered toast. (just toast for vegan!)

Choc Peanut Butter Treats

Shared by Madeleine Cox

* The measurements are approximate – just do the cooking ‘by eye’ and test the mixture at different stages.
– Small knob of butter or splash of oil
– 400g – 500g jar Peanut butter
– 100g bars dark chocolate, melted
– About 200g bag icing sugar, sieved
– 3 big handfuls of crunchy cereal (e.g. Rice Krispies)
You will also need mini muffin cases* and a tray / tupperware

1. Melt the chocolate in a pyrex bowl above boiling water. Put to one side. Heat butter or oil. Add peanut butter and mix together. Stir in icing sugar gradually and mix well, tasting to check sweetness. Finally, add the cereal and mix well.
2. Add a blob of mixture to each muffin case. Add a blob of the melted chocolate to the top of each and refrigerate on a tray or in a plastic tub overnight.
*Alternative: spread the entire mixture over a non-stick tray or pyrex dish (round or oblong). Allow to cool a little then layer chocolate evenly on top.

Gâteau Chocolate Fondue Cake

Shared by Dennis and Kazuko Stanworth

Group A:
– 25 grams Bittersweet chocolate  
– 125 grams Butter        
– 3 Egg yolks                            
– 50 grams Plain flour                        

Group B:
– 3 Egg whites                        
– 125 grams Granulated sugar  

1. Mix ingredients A (chocolate and butter) and place over boiling water to melt.
2. Remove from the pan and add the egg yolks one by one. Mix well.
3. Make meringue with Ingredients B – beat egg whites and sugar until fluffy and firm.
4. Add half meringue to (2) above. Mix and add remaining meringue.
5. Add sifted plain flour and put batter in 21 cm round cake pan.
6. Heat the oven to 230°. Bake for 8-10 minutes. Open the oven door and reduce the temperature to 150°. Bake for another 17 minutes.
7. Cool the cake and sprinkle powdered sugar on top.

Banana Muffins with Honey Variation

Muffins Audrey Brown

Shared by Audrey Brown

Ingredients (for 12 medium size muffins):
– 1/2 cup butter
– 1/4 teaspoon salt
– 1/2 -3/4 cup sugar (depending on your taste for sweetness)
– 2 eggs, beaten
– 1 cup white flour
– 1 cup whole wheat flour (if unavailable, white flour)
– 1 tsp baking soda
– 3 bananas, crushed (about 1 – 1.5 cups)
– 1/2 cup nuts (optional)
Variation: 1/3 and 1 tab honey instead of sugar makes a muffin with a hint of sweetness

1. Cream butter, sugar, and salt.
2. Add eggs, mix well.
3. Add other ingredients and bake at 160 C .
4. Bake 15 -20 minutes, until tops of muffins brown slightly

muffins tin