I pretty much invented this thing when I was too lazy to shop and too stingy to eat out. There are many variations. Try different kinds of your own!
-About 8 ounces of any type of meat, though I prefer beef since it's my favorite, cut into strips about half an inch wide and 3 inches long
-Beer (dark ales are the best)
-High-grade soy sauce....please don't use the stuff you get from Panda, buy a good authentic soy sauce made in an Asian country
-1 bell pepper, slivered
-One clove of garlic, minced
-Half of a medium or large onion, slivered
-Grated burdock root (half of one full length)
-One stalk of green onion, finely cut
-Sukiyaki or somen/soba tsuyu
-Cooking oil or bacon fat
1. Heat 1.5-2 tablespoons of cooking oil or bacon fat in a large skillet, wok, or frying pan for about 2 minutes. Use med-high heat for cooking oil and medium heat for bacon fat.
2. Brown the onions, burdock and bell peppers over med-high heat.
3. Add the meat and brown the meat over high heat. Take care not to burn the onions and peppers, stirring often or as needed.
4. Add the garlic and cook for about 30 seconds on medium heat.
5. Add 1/3th a cup of beer and cook, turning occasionally, for 1 minute on med-high heat.
6. Add a tablespoon of red wine and continue cooking for another minute.
7. Add 2 tablespoons of sukiyaki or somen/soba tsuyu and add half a tablespoon of soy sauce. Cook for another minute.
8. Reduce heat to medium. Add the green onions and combine well.
9. Add hon-dashi to taste.
Conjuring up the past is not remembering; it is replacing.
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
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.
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.
Regular yellow mustard. I don't really like any other kind. For the BBQ sauce I'm using something I think is called Sweet Baby Ray's right now. I also like KC Masterpiece (hey, I was born there :P).
You're right about the fresh bread, but as a single guy there's just about no way I can get anywhere close to going through a loaf before it goes bad unless I wanted to eat bread for every meal--which I don't. I wish I could buy fresh whole wheat bread in half-loaves somewhere. I've toyed with the idea of learning to bake my own, but I have too many other higher priorities right now.
All you need is a good food processor and you can make anything with some pasta (done separately at first) and a pan then stir.
Sorry, will be back soon
Home-made chocolate pudding! (Like I really need sweets!)
Combine 2 tablespoons of sugar with 1 tablespoon of corn starch. Add 1 cup of milk and stir until smooth. Cook mixture over medium heat until it (barely) boils, stirring all the while. Once the mixture begins to boil, continue cooking and stirring for about 1-2 minutes more until it starts to thicken. Stir in 1/3 cup of semi-sweet chocolate chips--continue the cooking and stirring until the chips melt into the mixture. Remove from heat, and lastly stir in 1/2 teaspoon of vanilla extract.
Yeah, it's quicker and easier to get a packet of four pre-made cups of pudding at the store for a dollar, but then how will you dirty so many dishes?
just wandering about...
I can cook a really good poptart
well my friend and i made some good instant ramen
we put in carrots, eggs, and some Chinese seaweed thing. Made it pretty good ^^
you wouldn't believe your pants, if ten million fire ants
Double Decker Chocolate Mousse Cake
For the mousse:
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer
Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
And for the cake just put together Devil's Food cake mix (two boxes you can buy at the market) in a square or circle pattern and let them both cool for about an hour. Then put the mousse on one cake and decorate then put the other cake on top to repeat the process.
Cup of noodle..
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