Giant Tiger cooking school

Raspberry tiramisu

• 1/2 cup white or brown sugar
• 1 tablespoon cornstarch
• 3 to 4 cups raspberries (to your liking)
• 2 packs of light cream cheese (250g each)
• 1 cup icing sugar
• 1/4 cup strong liquid coffee
• 1/2 cup light sour cream
• 1/2 box of vanilla wafers or lady fingers
• 2 tablespoons of unsweetened cocoa
• Mint leaves or berries to decorate (optional)

Mix sugar, cornstarch and berries and bring to a boil at medium high temperature and cook 2 to 3 minutes or until thick. Let cool at room temperature. Mix cream cheese, icing sugar and coffee or liqueur with electric mixer until smooth. Incorporate sour cream and mix again. Cover bottom of 91/2 x 12 oblong pan with 1/2 of vanilla cookies or lady fingers. Spread half of berry mixture and cover with half of cream cheese mixture. Sprinkle 1 tablespoon of cocoa powder. Repeat with another layer of cookies, berries and cream cheese mixture. Sprinkle cocoa powder on top. Cover with plastic wrap and refrigerate overnight or 4 hours.

Cranberry chicken

• 4 skinless boneless chicken breasts
• 1 envelope onion soup mix
• 1 can of cranberries
• 1 small bottle of Catalina dressing

Place chicken breasts in oblong glass pan. Pour dressing over chicken. Add cranberries and onion soup mix. Bake uncovered in preheated oven at 350 degrees for 45 to 50 minutes (depending on your oven temperature). Cook until no longer pink inside.

Linguine with shrimp and creamy tomato sauce

• 1 tablespoon butter
• 1 small onion
• 3 garlic cloves
• 28oz. can of whole tomatoes with juice
• ¼ cup of dry white wine
• 2 teaspoons of dried or fresh basil
• 1 teaspoon of dried oregano and thyme
• 1 to 2 teaspoons of chili flakes
• 500g linguine
• 1 cup 18% cream
• 1 lb. of large peeled, cooked shrimp
• Salt and pepper to taste

Heat butter over medium heat. Add onion and garlic and cook three minutes until soft. Add tomatoes and about half of the tomato juice from the can, white wine and herbs. Bring to a boil and simmer 15 to 20 minutes until thick. Cook pasta and drain. Add cream to sauce and simmer until thickened. Add the rest of the tomato juice if needed. Add shrimp to sauce to coat 2 minutes. Add pasta to the sauce and mix.

Chickpea stew

• 1 large onion finely chopped
• 2 large carrots diced
• 2 to 3 cloves of chopped garlic
• 1 tablespoon olive oil
• 2 large potatoes, peeled and diced (do not cook in advance)
• 14oz. can of whole tomatoes with juice
• Dried basil, cumin and pepper to taste
• 1 can of chickpeas, rinsed and drained
• Goat or feta cheese (optional)

Fry onion, carrots and garlic in oil on medium heat for about 5 minutes, stirring from time to time. Add potatoes, tomatoes and juice and herbs. Cover and simmer for about 45 minutes until potatoes are cooked. Stir occasionally. Add chickpeas for last five minutes. Sprinkle feta or goat cheese on top if desired.

Touchdown Taco Dip

• 1 can (398mL) refried beans
  
• 1 package of cream cheese
• 1 cup sour cream
• 1 package of taco seasoning mix
• 1/2 cup of shredded cheddar cheese
• small can of diced tomatoes (or chopped fresh)
• 1/4 cup green onions, thinly sliced
• 1/4 cup ripe olives, sliced
• Tortilla chips

Preheat oven to 375 degrees F/190 degrees C. Spread refried beans over bottom of deep dish baking pan. Combine cream cheese, sour cream and taco seasoning in bowl. Spread cream cheese mixture over beans. Grate cheese over top. Bake 15-18 minutes or until hot. To prepare toppings, thinly slice green onions and slice olives. Sprinkle, olives, diced tomatoes and green onions over dip. Serve with tortilla chips.

Cream cheese salsa pinwheels

• 1 container of light cream cheese
• 1 package of small whole wheat tortillas
• 1 chopped green onion
• Salsa to taste (mild, medium, or hot)

Spread cream cheese on each tortilla; add 1 to 2 tablespoons of salsa (according to your taste) and sprinkle a handful of chopped green onion. Roll up tortillas and wrap them individually in plastic wrap to refrigerate over night. Cut up in bite-size portions the next day and serve.

Bowties feta primavera

• 2 ½ cups dry bowties pasta (or any small sized pasta)
• 1 chopped tomato
• ½ chopped orange pepper (or any color)
• ½ cup chick peas
• 1 chopped green onion
• ½ chopped cucumber
• ½ cup chopped artichoke hearts
• Crumbled feta to taste

Dressing

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 chopped garlic clove
• Pepper and fine herbs to taste

Cook pasta, drain and rinse with cold water. While pasta is cooking, chop vegetables and make dressing. Once pasta had cooled off, add vegetables to pasta and stir in dressing. Crumble feta on top. Refrigerate until serving.

Sizzling South-Western Salmon For Two

• 2 salmon portions, unthawed
• Juice of ½ a lime
• 2 or 3 drops of Tabasco sauce
• 3 tablespoons of sour cream
• Pepper, basil and cumin to taste

Mix sour cream, lime juice, Tabasco sauce and herbs; reserve. Preheat oven to 400ºF. Lightly coat oven proof glass pan with olive oil and place 2 salmon portions in pan. Spoon on sour cream mixture on top of each salmon portion. Cook in preheated oven for 12 to 14 minutes; do not overcook. Serve with jasmine rice and avocado and tomato slices.

Cinnamon Oatmeal Pancakes

• 1 ½ cups flour
• 2 tablespoons baking powder
• 2 cups milk
• 1 ½ cups oatmeal
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 3 eggs
• ¼ cup vegetable oil
• Optional (1 cup blueberries)
• Vegetable oil for frying

Mix milk with oatmeal in bowl and let stand for 5 minutes; add flour, baking powder to oatmeal mixture and stir. Add remaining ingredients and mix well. Preheat burner to medium heat; lightly dip paper towel in vegetable oil and rub frying pan. Add 1 ladle of pancake mixture in pan and evenly spread out. Cook until golden brown before cooking other side. Lightly coat pan with oil dipped in paper towel every time you cook a new pancake. Serve with maple syrup and garnish with strawberries and bananas. Make about 8-10 pancakes.