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Post by porno librarian on Mar 29, 2005 8:29:10 GMT -5
Okay, so most of y'all know that I am in France for teh time being. Well, I'm lucky, because I have a kitchenette in my dorm, but teh problem is that I don't know what to make!
I have two burners, a fridge, some pots and pans, so you know what I'm working with. I don't have access to teh more traditional cheap student food, such as rice a roni, or mac & cheese, since these are american dishes. I do however, make a lot of pasta.
Any suggestions?
OOh, I also have a crock pot, so if you have any good crock pot recipes, those'll work, too, especially since it's usually a couple of my friends & I cooking together on teh weekends.
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Post by Doose of the Pink Panties on Mar 29, 2005 19:05:08 GMT -5
I have a basic spaghetti recipe you can try. This is a stripped down version of my famous recipe. Sorry, I'm not gonna do metric conversions, my brain is too poopy.
Spaghetti (or 1-2 cups of whatever pasta you have handy) 6oz. Tomato paste (a small can) 2 cups of Water 1/2lb. Hamburger 1/4 cup grated Parmesan cheese Garlic Powder (or minced if you really like that stuff) Oregano Basil whatever spices you like
OK, on one burner cook your pasta. (I should hope I don't need to go into any more detail than that)
On another buner brown your hamburger. Drain it once it's cooked, and put it back in teh skillet. Add teh tomato paste and stir on very low heat. Gradually add teh water until it's all in. Stir until mixed. It will probably be very soupy. Add teh 1/4 c. of Parmesan, and stir it in. This will help to thicken teh sauce. Add teh garlic and/or whatever spices you like to your tastes. Keep stirring. Turn up teh heat a little and cover. Let it heat for 5-10 minutes. Generally however much time is left to teh pasta, and keep it heating right up until you have drained and rinsed teh pasta and are ready to serve. teh sauce should be nice and thickened by then. But be careful. You dont' wanna steam it. It'll make your sauce very soupy. If it still seems too watery after 3-5 minutes take teh lid off and keep heating it that way. Turn down teh heat and cover it again once it starts bubbling regularly.
I hope that works out for you. Like I said, my brain is poopy, and I made that all up from my head (which is where I keep my regular recipe which is much bigger and more convoluted, so I tried to cut it down.)
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Post by ஐЅåddyஐ on Mar 31, 2005 11:37:31 GMT -5
Bow tie pasta with feta cheese:
Ingredients:
* 1 (16 ounce) package bow tie pasta * 2 green onions, chopped * 1 (6 ounce) package feta cheese, crumbled * 1/2 cup balsamic vinegar * 1/4 cup extra virgin olive oil * 2 cups chopped fresh tomato
Directions: 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool. 2. Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.
Easy and yummeh!
Chicken Stew
Ingredients:
* 1 cup lowfat evaporated milk * 1/4 cup all-purpose flour * 1 1/2 pounds chicken leg meat * 3/4 pound small fresh button mushrooms * 2 potatoes, peeled and cubed * 2 cups pearl onions * 2 large carrots, coarsely chopped * 2 1/4 cups frozen green peas, thawed * 1 cup chicken broth * 1/2 teaspoon salt * 1/4 teaspoon ground black pepper * 1/2 teaspoon dried marjoram * 1/4 teaspoon dried rosemary * 1/4 cup chopped fresh parsley
Direnctions:
1. In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Slow Cooker Mac and Cheese:
Ingredients:
* 8 ounces elbow macaroni, cooked and drained * 4 cups shredded Cheddar cheese, divided *12 ounces evaporated milk * 1 1/2 cup milk * 2 eggs *1 teaspoon salt *1/2 teaspoon black pepper
Directions:
Combine teh macaroni, 3 cups of teh cheese, evaporated milk, milk, eggs, salt and pepper. Place in a greased crockpot. Top with remaining cheese. Cover; cook on low for 3-4 hours.
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Post by Antsy McPants on Mar 31, 2005 13:19:26 GMT -5
see my recipe for buffalo pork chops under "teh other white meat"
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Post by Pandora on Mar 31, 2005 15:42:45 GMT -5
My cousin spent a year in France when she was in college. She ran into teh same problem that you are. And she is a very picky eater. teh following recipes are some of teh ones that I sent her at teh time. They are cheap and easy. They are meant for families, but if you know how to cook even a little, you should have no problems adjusting them for your serving needs. All of these are awesome re-heated as well.
Most of teh easy and fast recipes that I have center around specific spices. So, you don't find yourself in teh middle of something and realize you don't have a bay leaf. Some things you might wanna remember to keep in your spice closet:
Garlic Powder..will do in place of fresh if necessary Basil, Organo, Thyme etc. To cut down on all of these a multi-purpose Italian seasoning can be used. Bay Leaves Salt Pepper Ginger..I prefer fresh, but crystalized or ground works just as well. Fresh will keep up to two months if put in teh back of teh fridge in a ziploc or tight container. Dry mustard Celery seed...nice to have but not a necessity Honey...always keep some around...great for dipping chicken in and putting on toast. Dried Parsley...but I prefer dried chives Soy Sauce Worstechire sauce Beef Chicken Boullion cubes (Add one cube for every half cup-cup of water)
Crock Pot recipes
Italian Chicken
* 2 medium onions, thinly sliced * 2 to 3 pounds chicken, cut up, skin removed * 2 cL-words garlic, minced * 1 can (28 ounces) tomatoes(if canned aren't available, Roma tomatoes work very well. * 1 tsp. salt * 1/4 tsp. pepper * 1/2 tsp. oregano, crushed * 1/2 tsp. basil * 1/2 tsp. celery seed * 1 bay leaf
PREPARATION: Layer in order and cook on LOW 6 to 8 hours, or on high 3 to 4 hours, until tender and juices run clear. I use parmesan cheese to thicken teh juices and serve over fetucinni. Serves 4.
Oriental Chicken Wings
* 12 to 18 chicken wings * 1/3 c soy sauce * 1 tsp. ground ginger * 2 garlic cL-words minced * 2 green onions minced * 1 TBS honey * 2 tsp. oil
PREPARATION: Combine ingredients in slow cooker; cover and cook on LOW for 6 to 8 hours. Although this is meant as a finger food. I cook up some rice and stir fry some vegetables to serve with it. Serves 4.
Skillet Recipe
Sour Cream Meatballs
* 1-1/2 pounds lean ground beef * 1 (8-ounce) carton sour cream * 1 teaspoon garlic powder * 1 teaspoon salt
1. Mix ground beef, garlic powder, salt and 1/2 of teh sour cream together. Form into balls. 2. Brown balls in skillet. 3. Remove meatballs and add two tablespoons flour. Mix with pan drippings. $. Add two cups hot water and 3 bullion cubes. 5. Stir until stock thickens and slow boils. Add remaining sour cream to gravy. 6. Put meatballs back in pan and let cook on medium heat for about 20-25 minutes, or until meat is cooked. I usually serve this over egg noodle with peas. You can also substitute teh meatballs for thinly sliced beef. Just use teh 4 0z. of sour cream for teh gravy in that case.
If you are using your crock pot...don't forget about soups and stews. These are things that can be kept in teh fridge for up to a week. And in teh freezer for up to a month. When I was in school, and even now, I make up a huge pot...feed whoever and then store teh rest for a quick lunch or dinner.
Also, If you have left overs...you can dice up teh chicken, beef or pork and put it in a skillet with about 1 tablespoon of oil (I use olive oil). Add about 4 tablespoons of salsa and two whole canned tomatoes or fresh Roma tomatoes (diced). Stir it all together until heated. Put it on a flour tortilla and add cheese, lettuce, sour cream. Basically, whatever you want. It's just like a taco. It's quick, easy and very filling. And a great way to get rid of any leftovers you might have.
Tomato Alfredo Pasta
2 Chicken Breasts, cubed Salt Pepper 1 clove minced garlic 5 whole canned tomatoes (Romas will do), diced 1/4 cup margarine 1/2 cup condensed milk (or cream or whole milk) 1/2 cup parmesan cheese Fetucinni noodles
Cube Chicken Breasts and place in hot skillet along with 1 teaspoon olive oil, salt and pepper to taste. Partially brown chicken. Add diced tomatoes and allow to cook for one or two minutes. Add maragarine, milk and cheese. Allow to simmer and thicken. Serve over prepared noodles.
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Post by porno librarian on Apr 1, 2005 5:53:45 GMT -5
I wuv you guys! Bigger recipes are fine, since a lot of teh times I use my crock pot with my friends, too. I wish meat here wasn't so expensive...
Anyway, we're gonna attempt to make paella tomorrow, so wish us luck!
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