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I love to cook, so tell me what you prepared recently (and how!)
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30 / M
Posted 11/16/13 , edited 11/16/13
I'm a college student as well, and am quite broke and don't have much time to cook as I'd rather be watching anime and TV shows haha.

A quick lunch for me would be a grilled cheese with avocado + tabasco sauce sandwich. Sorry Loreen, I think tabasco beats out Sriracha in terms of versatility. I think tabasco would go well with nearly anything savory, while Sriracha would be weird on food like pizza and pasta.

Anyway, the sandwich is extremely easy to make and quite tasty.

2 slices of bread
1/4 of an avocado
1 tbsp salted butter
1 slice of cheese (I've been using mozzarella from Trader Joe's, but whatever tickles your fancy would work)

Heat pan on med-high, cut 1tbsp butter into 4 portions. Place 2 of the 4 butter portions onto the pan in separate areas of the pan until they melt. Place 1 slice of bread onto each portion of bread and distribute butter across bread surface as evenly as possible. When bread starts to get grilled, place remaining 2 portions of butter on the un-buttered, face-up side of bread, then flip both slices over so unmelted butter is now heated (and thus face down). Place cheese on 1 slice of the now grilled face-up slide of bread, while avocado, cut into thin slices, goes on the other slice of the bread. At this point, can add whatever sauces you want to the avocado slice of bread (pesto, tabasco, mayo, whatever) As the face-down side now starts to get grilled, turn heat down to med-low, take the cheese slice of bread and combine it with the avocado slice. Now wait until its grilled properly on both sides and enjoy!

Obviously many other types of ingredients could go well with this sandwich too haha.
Posted 11/16/13 , edited 11/16/13
Wow, a lot of great recipes on here! I can't cook, so I love this thread since I want to learn
Posted 11/16/13 , edited 11/16/13


Welcome I just figured it was kind of like making logs for sliced cookies.


That is a very specialized tool, you must really like making those I have only tried making sushi rolls once and well... didn't go so well. I did see a video on youtube though where a guy used a kitchen towel and it worked out just fine.

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Posted 11/16/13 , edited 11/16/13

lilliputian_otaku wrote:

cordellium wrote:

Some rice, salsa, and corn tortillas. Simple man, simple pleasures.

Cheese too? I have done that exact same thing, except I add cheese and a lot of Sriracha to my taco. And it is so great. One of my favorite three minute snacks/meals.

No, I don't eat any dairy anymore. Too many health problems come from consuming it as well as a lot of ethical and global consequences that once I understood I couldn't ignore. However I will put in guacamole occasionally or some beans of sorts too, deliciousness!
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34 / M / St. Louis, MO, USA
Posted 11/16/13 , edited 11/17/13
At the moment I mostly do simple.

My most unique recipe that's also one of the easiest and cheapest:
cook a couple servings of brown rice (white rice would also work but probably not other weird kinds of rice)
cook a can of ranch style beans and mix in some jalapenos if you like spicy
put the beans on top of the rice and add a vegetable of your choice (canned/frozen/fresh/steamed) on the side

put some olive oil on it, then add some salt and pepper, put it in the oven and broil it
add vegetable of choice on side (I kind of do this with everything and if it's lunch time I add a fruit too)

My simpler spaghetti:
1 can of tomato sauce
about 2/3 can of tomato paste
1 small can of sliced olives (or less if you don't love them)
about 1/3 can of sliced mushrooms
a bit of parsley
about twice as much oregano
about three times as much basil as oregano
cook all that in a sauce pan over medium-low heat and stir it periodically to keep it from splattering
cook spaghetti noodles in boiling water about 10 minutes usually
add vegetable of choice on side
oh yeah, and I usually forget, but microwave some frozen meatballs to put on top too

My favorite meal, though probably not anyone else's:
cook hamburger in skillet and add taco seasoning (usually with water after meat is cooked and then boil off the water, follow the directions)
microwave a can of refried beans
microwave a wheat tortilla or two (or white if you like)
on the wheat tortilla put:
warm refried beans in the middle
sour cream around all the sides
shredded cheese (cheddar jack is awesome! or others like colby jack or mexican cheese blends)
sliced black olives
and lettuce
the yummiest, it makes me happy to eat these

Other things I make I'm not sure count as a recipe. Like hamburgers. Cook in skillet place between two slices of wheat bread with mustard, sliced cheese, bbq sauce or ketchup, and your mom's homemade spicy dill pickles if you have them. And things like hard boiled eggs and cup of noodles etc. don't need much of a recipe.

For the crackers and cheese or crackers/meat/cheese aficionados earlier in the thread, I present my version. Use Triscuit crackers. The best ones I think are called cracked pepper and olive oil or something. Slice up some beef sausage (not the kind you have to cook) into thin slices and place that on top of the crackers. Then place your sliced cheese on top. Again I like cheddar jack, but I also enjoy mild cheddar or colby jack.

That's about what I've got. I need to learn some more when I can find the time, and actually I really should be going to the grocery store right now if I could get motivated. I tried a kung pao chicken recipe last week, and it's pretty good. However, it was kind of a pain--especially slicing up all the chicken. And it didn't include vegetables other than green onions. I'd like to learn a good lasagna recipe and maybe a good enchiladas recipe, but I need to evaluate my bake ware situation and make sure I can get recipes that I can make in small quantities since I'm single. Most people seem to bake in massive quantities, which I guess is why I cook mostly on the stove and in the microwave.
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29 / M
Posted 11/16/13 , edited 11/17/13
I learned a great drunken chicken recipe from my grandma. It's pretty simple but also pretty good, although it might take some people a bit of time to get used to the taste. Great for cold winter months. I've had this since I was a kid. Despite the fact that there is no water in the recipe, I've never gotten drunk from eating it no matter how much I have. The alcohol evaporates as you cook it, so don't worry.

-Chicken (I prefer skinless, boneless thighs), 1 pound
-3 to 4 tablespoons black sesame oil, based on personal preference
-Raw ginger (total amount about the size of a deck of cards) with intact skin
-Michu tou (40% alcohol), this is a strong rice wine (use a Taiwanese brand)
-Michu (15%-25% alcohol), this is rice wine (use a Taiwanese brand)
-Ozeki sake (the type in the green bottles)
-Pinch of salt or a half-teaspoon of hon-dashi

1. Rinse and scrub the raw ginger, then cut it roughly into inch-long pieces, leaving the skin on.

2. Using the flat side of a heavy cleaver or another solid, flat object, smash the ginger pieces. Don't completely pulp them, they only need to be smashed so that they reveal the most surface area possible. For less ginger flavor, you may slice the ginger rather than smash it or simply reduce the amount you use.

*For the most effective smashing, use a heavy cleaver. Place ONE piece of ginger on the cutting board, under the flat of the cleaver, using one hand to hold the cleaver against the ginger. Make sure the cleaver's edge is not facing you. Smash the bottom of your fist onto the top side of the cleaver to smash the ginger beneath. I don't recommend smashing multiple pieces at once. They don't flatten the way they should and the pieces tend to fly everywhere.

3. Cut the chicken into bite-sized pieces.

4. Heat the sesame oil in a large wok on med-high heat until it is hot (usually about a minute)

5. Add the prepared ginger to the wok and fry the pieces, stirring and flipping them occasionally until they are slightly browned on both sides and release a pleasant aroma.

6. Turn up the heat. Add the chicken to the wok along with the ginger. Stir and flip occasionally but not too often. Thoroughly cook the chicken, browning it on both sides. This helps seal in the juices and flavor.

7. Have the lid of the wok ready. Pour 2 cups of michu tou into the wok fast. Because of the flammable nature of alcohol, if you do this right, it should combust and produce a gout of fire. Cover the wok IMMEDIATELY to avoid splashing hot oil on yourself or losing your eyebrows. The sudden heat will be intense, so practice common sense when doing this. Sometimes it will not flare up when you add the alcohol because the wok isn't hot enough but that's okay, too. Just perform the following step for about 20 more seconds if it doesn't.

8. Keep the wok covered for about 30 seconds.

9. Pour 1.5 cups of michu into the wok and reduce the heat to medium. Add the salt or hon-dashi and stir. Cover the wok and bring its contents to a simmer.

10. Add 1 cup of Ozeki sake and bring to a simmer. Reduce the heat to medium-low. Cover the wok and simmer for about 7-10 more minutes.

11. Taste. If the alcohol flavor is too intense for you, simmer for a while longer. The longer you cook it, the less of an edge it will have. If the flavor is too weak, you may add more Ozeki sake to taste. You could splash some michu or michu tou as well, but I personally think the sake's flavor is better for this purpose at this point. Serve hot. Spoon over over hot rice or plain boiled/drained somen.
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22 / F
Posted 11/16/13 , edited 11/17/13
The last thing I cooked was pasta... It was yum

I don't really cook as much anymore since we have new maids who can cook

I want to try and make this soon though:

Edit: Just made it.
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21 / M
Posted 11/16/13 , edited 11/17/13
More stuff than I care to admit from this guy:

But a few days ago: a chicken broth soup with a whole bunch of onions, carrots, potatoes and chicken chunks. Threw in some garlic juice because I thought it would go well with the other ingredients. I added a bunch of tortilla chips to the soup before I ate it; it ended up being tortilla soup.

I didn't really know what I was doing, and I don't typically measure out the ingredients for in food I make. I just add what I know has worked before, and what I think might work.
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25 / M
Posted 11/16/13 , edited 11/17/13

What type of mustard and barbeque sauce?
I think you mean the yellow variety, but I would probably use some type of honey mustard. Then again, you might mean the Dijon variety.
Barbeque sauce goes deep. I know little of barbeque.

As for the Triscuits, they're one of my back up cracker types. I like wheat thins because they're smaller, which means I can prep and then just pop my little cheese and cracker sandwiches into my mouth while watching a show.

In summer I've done bruschetta, which gets bought at a supermarket, and placed on baguette-like bread cut lengthwise with mozzarella cheese on top and toasted until done.

I think bruschetta is diced tomato, basil, cilantro, garlic, olive oil, and spanish onion mixed and chilled until ready, but I might be a bit off on that. Whatever you do, buy fresh bread. It will spoil much faster, but taste better as well. You could probably shred a cheese and put it in as well, or add a dash of pesto(which has similar ingredients and usually cheese), although it would probably make the texture grainy. You could also forgo cheese entirely and add in a small amount of balsamic vinegar instead.
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24 / M / San Antonio, TX,...
Posted 11/16/13 , edited 11/17/13
I made a peanut butter sammich. Does that count ;-;
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M / 61st Floor Aincra...
Posted 11/16/13 , edited 11/17/13
spaghetti with Sun-Dried-Tomato-Almond Pesto

What you Will Need

1/2 cup(s) (3 ounces) drained oil-packed sun-dried tomatoes
1/3 cup(s) salted roasted almonds
1 large clove garlic
1/2 cup(s) extra-virgin olive oil
Freshly ground pepper
1/2 cup(s) fresh bread crumbs
12 ounce(s) spaghetti
2 tablespoon(s) chopped parsley

How to put it Together

In a food processor, pulse the tomatoes, almonds, and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water, and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley, and drizzle with olive oil. Serve.
Posted 11/16/13 , edited 11/17/13
The last thing I made was French toast with cinnamon, raisin and toasted oats for some crunch. It's basically just a combination of several french toast recipes from the internet. Most of the stuff I make are a combination of three to eight recipes of a single dish. I also improvise a lot... Okay, not really. I just really mess up a lot and end up doing unorthodox stuff in panic.

I also made an oreo cheesecake which looked weird because it was under-refrigerated and because I just cannot get the consistency of the cream cheese right. It tasted great though.

I want to try to cook with meat but I'm too scared about wasting ingredients if I mess up. I'm extremely bad at making complicated meals even with a recipe. I'm really good with the basic stuff though. I can make really well-seasoned mashed potatoes. I even got a chef's stamp of approval for it.
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28 / Massachusetts, USA
Posted 11/16/13 , edited 11/17/13
My boyfriend found an easy and healthy soup recipe the other day, called Creole Shrimp and Sausage Stew, and he made it for us. It was spicy and yummy!

Here's the recipe:
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27 / M
Posted 11/16/13 , edited 11/17/13
Cheese ramen

1) Boil water, add bag of ramen with all the condiments (don't cover saucer with lid)
2) Add egg, don't break the yolk
3) When done, scoop out the liquid
4) Add slice of cheese on top of the remaining noodles
5) Scoop liquid back over the cheese, until it melts
6) Remove all the liquid again
7) Enjoy
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25 / M / California
Posted 11/16/13 , edited 11/17/13
Challenge accepted!

The dorms in my community college have no lobby kitchen, and ban the use of impromptu stove tops like hot plates. In the search for loopholes, I discovered the almighty rice steamer! This magnificently simple machine is not labeled with the dreaded "hot plate device" in the handbook despite its ability to boil water, and its surprising versatility led me to culinary freedom!

Using the open device, I brought together half a can of coconut milk, red curry paste, assorted veggies, stolen sugar packets, and half a pound of shrimp to make college curry with nothing but a rice steamer!
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