Recipes TO FEED ME

[Strike For The South]

As many of you know I love to eat. However I am not the greatest cook in the world. "But SFTS" you may say "How did you acquire such a manly and bronze phisyque?" All it took back home was a demanding yell and my mother would whip up something with love. Now I'm on my own and forced to cook for myself (campus plans are $$$) and have been surviving on Easy Mac, and Ramen,. These foods make me want to put a bullet in my head.

So let me hear your recipies.

I like Italian food the most...so yea.

[Whacker]

Get on the campus plan.

[Crazed Rabbit]

As many of you know I love to eat. However I am not the greatest cook in the world. "But SFTS" you may say "How did you acquire such a manly and bronze phisyque?" All it took back home was a demanding yell and my mother would whip up something with love. Now I'm on my own and forced to cook for myself (campus plans are $$$) and have been surviving on Easy Mac, and Ramen,. These foods make me want to put a bullet in my head.

So let me hear your recipies.

I like Italian food the most...so yea.

Recipes? Er...

I survived with sandwiches, lots of 'em. There's a lot you can do with that simple style.

Spaghetti, and simply pan grilled foods helped me as well.

CR

[seireikhaan]

Bacon. Doused with soy sauce as its cooking, so it soaks up the flavor.

[Reverend Joe]

I like Italian food the most...so yea.

This is your lcuky day. Be warned, though, this requires patience, as it usually takes about 2 hours to cook, but most of that is standing around and occasionally stirring.

Ingredients:
(req)
1-2 turkey breast/thigh
1/2 can diced tomatoes, preferably with basil and oregano included
1/2 onion
1 piece of garlic (not the whole bulb, just one clove)
beer
olive oil
(optional)
1 spicy Italian sausage (can be turkey sausage for health reasone, but the real sausage is freakin' delicious)
1/2 green bell pepper
a few olives
Great Northern beans
grated parmesan
pre-packaged Italian herbs, if you prefer the herby flavor
tomato sauce, for a thicker, tomatoey flavor

Pour in a glop of olive oil (probably around 2 tablespoons per person) and throw in the necessary ingredients first: the garlic clove (chopped up as finely as you can), half onion (which can be chopped however you want, or just left in big chunks), the chicken (cut up or whole, however you want), the half-can of tomatoes (when serving more people, try adding in the whole can) and the beer as a thinner and base. Everything else is optional according to your taste; the first few ingredients are all that is absolutely necessary, and also makes for a very cheap meal if you leave out the extra stuff.

Cook on a very low simmer for about two hours or until it tastes "done;" in other words, all the flavors need to be properly mixed together, so each spoonful of sauce tastes the same as the last. Also, if you don't add beans, you might want to boil some rice on the side and mix it up with the sauce or use some bread to soak up the sauce; this adds more overall mass to the meal, because otherwise you just end up with a stew you have to eat with a spoon, and it will almost certainly not fill you up.

Also, one perk to this meal is that you can watch TV and drink beer, as long as you don't forget to check on it every 5-10 minutes. In fact, I've ended up finishing the meal completely drunk more than once. I'm amazed I haven't burned down my apartment yet.

[Hooahguy]

whatta thread to be reading on a fast day.... :wall:

[woad&fangs]

make fudge (http://www.fudge-recipes.net/chocolate-fudge.htm)

then trade it for real food.... or eat it.

[Hosakawa Tito]

What kind of cooking facilities do you have?

[Beskar]

If you are a good boy and like to eat your fruit, you might have some banana's lying around, if so, do this -

Banana Cake

4oz butter or margarine
6oz sugar (granulated, caster, or mix in some demerara, whatever you have to hand)
8oz self raising flour
2 eggs
2 large or 3 medium, very ripe bananas

Heat the oven to gas mark 4; 180C
Grease a 2lb loaf tin.
Mash the bananas with a sturdy fork.
Cream the butter and sugar together and mix in the eggs
Mix together the two yellow sludges you now have.
Mix in the flour.
Scrape into the loaf tin and bake for 40 minutes then lower teh temperature to gas mark 2; 150C and cook for a further 30 minutes.

Try to let it cool (turned out on a rack) before you devour it.
(Recipe: http://www.nibblous.co.uk/recipe/825)

You won't regret it.

[Evil_Maniac From Mars]

Buy six or seven beef briskets and smoke them on the balcony for a half day or so.

[Strike For The South]

What kind of cooking facilities do you have?

Full kitchen

[Louis VI the Fat]

I like Italian food the most...so yea.I dunno...meatballs and ketchup?

Recipe:

1 Bottle of Ketchup
1 Cow

Cut off a generous slice from the side of the cow. Chop up meat. Roll into balls. Have your guinea girlfriend play with your balls a bit for authentic effect.
Bake them.
Apply plenty ketchup.

Enjoy!

[Hosakawa Tito]

Invest in a crock-pot (http://www.target.com/gp/detail.html/177-8508183-5441361?ASIN=B001DIXFAA&AFID=Froogle&LNM=B001DIXFAA|Crock-Pot_5-Qt.Stainless_Steel_Slow_Cooker&ci_src=14110944&ci_sku=B001DIXFAA&ref=tgt_adv_XSG10001) if you don't have one. They are practically idiot-proof to cook with and most come with a recipe book. Dump in a piece of meat, any old cut, some potatoes & veggies of choice, add a little water. Put it on low to medium, go to class or workout, and 3-4 hours later your home eating tender meat & potatoes/veggies. They're versatile easy one pot meals, easy to clean, simple to use. Be creative and try ingredients you like as substitutes for variety. Soups & chili's are great crock-pot meals to utilize any leftovers.

You're looking for cheap filling eats, which means rice, beans, pasta, grits as the main ingredient/filler, vegetables in season. Meat when you can afford it.

Here's an Italian recipe my granny used to make, Polenta & pepperoni. Polenta is ground cornmeal.

Ingredients:

2 cups corn grits
6 cups water
1 teaspoon salt
2 tablespoons butter
1/2 cup parmesan cheese
jar of spaghetti sauce
2-3 oz.'s pepperoni *dice it up*

Preheat oven to 350

Boil the water in a saucepan add the salt. Add the corn grits, turn the heat down to medium and start stirring. In between stirring grease a casserole dish *bottom & sides* with olive oil or butter, make sure it's well coated. Continue stirring the polenta so it doesn't burn. The mixture will thicken in 20-30 minutes and you'll know you reached the right consistency when you can pull the spoon or spatula across the bottom of the pot and the polenta does not fill it back in. Just make sure not to burn it.

Add the 2 tbl spoons of butter and stir that in. Put the polenta into the greased casserole dish and pack it in a tight layer, forms a better crust that way. Sprinkle on the parmesan and put it in the oven for 15-20 minutes.

Meanwhile heat your diced up pepperoni in some of that spaghetti sauce.

When the polenta is done let it sit for 10 minutes or so to set up *if you can*. The top and bottom should have a nice crust and the middle nice and creamy.

Cut yourself a slice, top with the pepperoni sauce, eat like somebody's gonna take it from ya.

If, by some miracle there are any leftovers pop it in the fridge. Pan fry it with your eggs for breakfast.

Goldang it, now I'm hungry:laugh4:

[Mooks]

Heres what I ate for dinner today, I highly reccomend it.

Ingrediants:

2 egg rolls
a few mushrooms you buy from wal-mart
quarter stick of butter
some spices (I used peppers cut from my backyard)

First you sautee the mushrooms. Which basically means boil them in butter on a pan till they turn crisp. Add the peppers halfway (or sometime before that, or maybe a little bit after, doesnt matter at all).

Microwave the 2 eggrolls before your done with the mushrooms.

Combine the 2 into one solitary plate. Soy sauce is optional.

When its all finished, you got a bangin plate. Your roommate might wonder whats that smell though. Tell him its the smell of deliciousness. Trust me, your taste buds will thank you. Your ####### the next day however, will not. Thats all part of the fun though.

[Ice]

I agree with Whacker, buy a meal plan. It's expensive, but real covenant.

Coming from a fellow college student who has a kitchen:

-Sandwiches (buy two-three different kinds of meat, and one cheese. Rotate)
-Get frozen chicken strips at a mega store (Costco, Sams Club, etc... not sure what they have in the dirty south :beam:), throw them in a pan, add some cheese, and veggies.
-Pasta- Make a drum of sauce and store it. Simply heat it up when you want to eat pasta
-Omelets- You can reuse the cheese and meats from above
-Cooking steak in a pan isn't hard either... simply steam some veggies and throw a potato in the oven

[naut]

Penne with Creamy Parmigiano.

Easy, quick and simple recipe. 5 minutes of preperation and 10-15 cooking (depending on serving size).

Ingredients:

Penne
Milk
Flour
1/2 Onion
Garlic
Peas
Bacon
Mushrooms
Olive Oil
Cheese
Salt and Pepper

Chop onion and garlic finely, and cut bacon and mushroom chunky. Grate cheese. Place onion and bacon and a little oil in a saucepot over moderate heat. Add some pepper. Then add mushroom and garlic and cook until slightly browned. Reduce heat and add milk, enough to just cover. Stir for a minute or so and add cheese, salt and pepper. Stir until most of the cheese is melted. Add flour to thicken, not too much. Stir to dissolve flour. Add peas and continue stirring until about half of the milk has been reduced.

Meantime have the penne cooking either in a pot or in the microwave.

Serve with some cracked pepper and parmesan. :2thumbsup:

[Fragony]

There is never an excuse when there is such a thing such as white beans in tomatoe-sause. With some greens it's almost a meal.

Now a true dutch classic, brown beans with onions bacon and mollases.

Bake bacon, add onions, add beans, lovingly finish with some mollases.



Now for some refinement because you exceptional physique cannot be without consequences and only dutch chicks can shove beans like that.

- pasta
- tomatoe
- onion
- FRESH basilicum

That is really all you need, it's a taste explosion. You simply can't go wrong, add whatever you killed that day.

[miotas]

I cook the following quite a lot since it's easy to make and easy to alter to give a different taste:

Dice up some onions, capsicum, carrots, mushrooms, and basically any other veggies you wish to add, and finely slice or crush some garlic and ginger.

Fry the onions, garlic and ginger until they go brown, and then add the rest of the veggies and some soy sauce to taste, and continue frying them for a few more minutes. Then you can add basically any diced or minced meat (I prefer diced chicken breast or minced beef), add any herbs and spices you happen to like (I quite like cumin seeds, cayeene pepper, chives or basil and I usually pick which ones I want to use at random) and cook until the meat is starting to brown up and then add some tomato paste. Continue cooking until the meat is ready and the tomato paste has reduced down, and serve with your favourite pasta (I presume you know how to cook pasta) and some grated cheese (parmie's the best)

Sometimes I also like to eat it with rice, in which case I replace the tomato paste with packet French onion soup and half a cup of water.

[Decker]

If you cook spaghetti leave about 2 cups of water or so in the pot when you attempt to drain the water from the pot. Put it back on the stove and add the sauce to the noodles and water, but make sure that the noodles are not completely cooked to your liking before you cook the sauce with them. Then you just heat up and stir for several more minutes until the sauce appears to thicken to its original state again. You'll have the sauce and its flavor soaked into noodles which is very good.

Also for scrambled eggs when stirring them, you add milk to them which helps them fluff up a bit if you like them fluffy :2thumbsup:

[InsaneApache]

My favourite breakfast.

Ingredients.

3 eggs.
1 green bell pepper.
1 medium onion.
A thumb sized piece of fresh ginger.
As much garlic as you like.
1 red chilli pepper.
Chinese five spice.
Milk.
Sesame seed oil.

method.

De-seed the bell pepper and cut into strips.
Peel and chop the ginger finely.
Peel crush and chop the garlic finely.
Peel and chop the onion finely.
Chop the chilli. (you can de-seed it if it's too hot, I don't :wink:)
Crack open the eggs into a cup and add the milk. Then whisk.

Add the oil to your skillet and heat.
When the oil is hot add the bell pepper and onion.
Cook until it starts to go soft.
Add the egg/milk mixture.
Scramble it up.
Add the chilli, garlic and ginger.
Scramble it up.
Add the five spice, to taste.

When the eggs are solid, serve.

Wakes me up after a beer session anyroad.

[Strike For The South]

Thanks guys! Now here's to not burning down my ktichen!

[Sheogorath]

I prefer Asian food more, so here's a couple simple to make things:

Tempura batter:
Traditional tempura is simple: 1/2 cup flour, 2/3 cup ice/cold water, and 1 egg. Mix the water and egg and stir, then add the flour. The water should be cold to keep the flour from absorbing the eggs oils. You can also add salt to taste.
Stir the flour a little bit with a knife or something. You want it to stay lumpy.

It also helps to add a coating of flour to whatever you're trying to coat in batter, it makes the batter stick better.

After that, deep fry. Most people suggest ~350 degrees, but I find that hotter is better in most cases, if you want to avoid soggy batter. Just drop a dab of batter into the oil. If it floats, you're good.

I find tempura onion rings are quite good. Just slice up an onion, break the rings up and fry 'em.

A less traditional batter adds 1tsp baking soda, baking powder and sugar. This makes the batter more puffy when cooked and adds a nice, barely detectable, sweet flavor. Just mix the ingredients in with the flour before you add it to the water.



Orange sauce (Good for all occasions and foods, actually...but especially with tempura chicken.)

1TBSP corn starch
~1/8 cup sugar (more if you're using it for deserts, about 1/2 cup is good, I find.)
A dash of salt
3/4 cup water
1/3 cup of orange juice concentrate
1tbsp butter

Mix the water and corn starch and heat them. Once they're at a boil, add the OJ concentrate, butter and salt. Stir constantly until it's thick.

It's a good idea to keep stirring for ~5 minutes or so after you take it off the heat to keep a skin from forming. Also, be sure not to add too much corn starch. It starts off pretty thin but a night in the fridge can thicken it up nicely.



Fried Rice:

Simple and delicious. My personal fried rice isn't exactly Asian, but it's easy to make and (to me) delicious.

~2 cups of cold, cooked, rice
1 chicken breast
2 large eggs
1/2 red bell pepper
Green onions (or a regular onion, if you must)
A few pieces of garlic
~1/2 tbsp chili powder (or less, depending on taste.)
~1 tsp pepper
A dash of cilantro
Salt to taste

You can also try adding either a tablespoon of Chinese five spice or ginger.

I reccomend a mix of 2 tbsp vegetable oil and 2 tbsp sesame seed oil if possible. Sesame seed oil is pretty expensive though, so just regular oil works fine as well.

Slice up everything in your usual style. Mix up any spices you plan to add as well and set them aside. Crack the eggs into a bowl and scramble them fairly well. Make sure the rice is cold, otherwise it'll make everything else soggy. I advise letting it sit in the fridge for a day or two, but as long as it's at least room temperature it should be alright.

For the chicken, I prefer cutting it into strips shortwise, then slicing those in half.

There are a couple ways to start, but I prefer adding the vegetables first. Toss them in and let them simmer for a little bit, then add the chicken. Some people like to make sure the chicken is cooked, but I've never had a problem with that and I like the chicken to absorb some of the onion flavor.

Cook them for about five minutes or so, stirring a little bit.

Once that's done, add the rice and the seasonings. Stir it up until the rice turns reddish-brown and cook it for a bit.

Now scoop the rice into the middle of the pan/wok and pour the eggs over it. Try to spread it fairly evenly, and let it sit for a little bit. Once it's been mostly absorbed into the rice pile, start stirring until the eggs have fully set (the rice won't look gooey anymore).

And you're set.

You can also do the same thing with tempura chicken, but you have to leave the meat out until you're done cooking otherwise the batter will get soggy and torn. Just throw the chicken on top of the rice prior to eating.

This is the first time I've set the process down in writing, so it might be a bit off, but it's not really a sensitive recipe and will probably turn out fairly well no matter how you do things :P

EDIT:
Also, this stuff keeps for about a week in a sealed container in a fridge. Just take it out and reheat in a frying pan. I would advise against trying to microwave...it tastes pretty bad. You could easily double this recipe and have fried rice four times a week :P

[Whacker]

He's going to be really, really fat after eating all this.

[Strike For The South]

He's going to be really, really fat after eating all this.

:mellow:

[Whacker]

:mellow:

Your new nickname is now officially "Slim".

[Strike For The South]

Your new nickname is now officially "Slim".

LOL. That's what my family calls me!

[Mithrandir]

Fail safe food, which ALWAYS tastes great.. and is cheap too.

1 leek, 1 chicken breast, some bacon, some mushrooms.

Chop it all up, bake it in some butter ( mushrooms, bacon, chicken, then leek) and serve with either pita breads or in a wrap.

easy to make, done within a few minutes, awesome taste, cheap.

[Louis VI the Fat]

I still don't get any of this. Men cooking for themselves is sooo 1980-ies.


For Pete's sake, Slim! Man up and get some :kiss2: to do your cooking for you.

[Aemilius Paulus]

I still don't get any of this. Men cooking for themselves is sooo 1980-ies.
Well, the irony is that while it is "sooo 1980s" for men to cook, women consider cooking "sooo 1950s". Women win by three whole decades... It is similar to me uttering "bully", which is *roughly* 1910s slang for "cool" and me saying "groovy" which is from the sixties. "Groovy" is less anachronistic.


And before someone laughs at my slow wits, YES I knew Louis was not serious either. My android software has improved dramatically since Steve Jobs quit and Bill Gates took over the programming.

[AlexanderSextus]

This thread should be Stickied.

[Lemur]

Here you go, I finally found a SFTS-worthy recipe: The Widowmaker (http://thisiswhyyourefat.com/post/198376576/the-widowmaker-1-5-lbs-of-ground-beef-1-package).

https://img.photobucket.com/albums/v489/Lemurmania/i2dw5nf19koi63o8uoVODj07o1_500.jpg

1.5 lbs of ground beef, 1 package of bacon, 1 package of italian sausage, 1 box of hot pockets, 1/2 package of fried onion strips between 2 Tombstone Pepperoni Pizzas topped with Velveta Cheese and Marinara Sauce.

[Hosakawa Tito]

Here you go, I finally found a SFTS-worthy recipe: The Widowmaker (http://thisiswhyyourefat.com/post/198376576/the-widowmaker-1-5-lbs-of-ground-beef-1-package).

https://img.photobucket.com/albums/v489/Lemurmania/i2dw5nf19koi63o8uoVODj07o1_500.jpg

1.5 lbs of ground beef, 1 package of bacon, 1 package of italian sausage, 1 box of hot pockets, 1/2 package of fried onion strips between 2 Tombstone Pepperoni Pizzas topped with Velveta Cheese and Marinara Sauce.


Hehehe, That's probably just a snack for Slim.

Here's one of my favorite chili recipes:
1.5 pounds ground chuck
2 medium onions, chopped
1 medium green bell pepper, seeded and chopped
2 clove garlic, chopped
1 can Chopped jalapenos (4 ounces)
2 (14-ounce) cans Mexican-style stewed tomatoes, I use a qt. of my canned tomatoes
juice & all
2 (15-ounce) can kidney beans including the juice
3 tablespoons chili powder
1 teaspoon salt
Freshly ground black pepper

1. Brown the ground chuck over medium heat in a Dutch oven or big sauce pan. Drain off the fat.
2. Add the onions and green pepper and continue to cook until the meat is completely browned and the onions and peppers are tender.
3. Add garlic and jalapenos and cook until fragrant. Drain off any remaining fat and discard.
4. Stir in the tomatoes, beans, chili powder and salt. Bring the mixture to a boil, cover, and reduce the heat to low.
5. Simmer for 1.5 to 2 hours. Season with ground black pepper, salt, tabasco sauce to taste.

[InsaneApache]

Time for a curry.

[Strike For The South]

mmmmmm. I need to find time to try all of these! Thanks Im saving these!

[a completely inoffensive name]

Pop Tarts.

[Ice]

Here you go, I finally found a SFTS-worthy recipe: The Widowmaker (http://thisiswhyyourefat.com/post/198376576/the-widowmaker-1-5-lbs-of-ground-beef-1-package).

https://img.photobucket.com/albums/v489/Lemurmania/i2dw5nf19koi63o8uoVODj07o1_500.jpg

1.5 lbs of ground beef, 1 package of bacon, 1 package of italian sausage, 1 box of hot pockets, 1/2 package of fried onion strips between 2 Tombstone Pepperoni Pizzas topped with Velveta Cheese and Marinara Sauce.

That's disgusting.

[Hosakawa Tito]

Here's my biscuit recipe to go with that chili:
CLOUD-NINE BISCUITS

2 cups White Lily all-purpose flour (using dip-and-sweep method of measuring)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup lard, chilled
1-1/2 to 1-3/4 cups buttermilk, chilled or regular milk if you prefer
2 cups White Lily all-purpose flour, for shaping
1 tablespoon unsalted butter, softened

Position oven-rack at center of oven. Preheat oven to 475 degrees. Lightly butter 8” x 1-1/2” round cake pan or a cookie sheet. Whisk dry ingredients together in mixing bowl. Cut lard into flour mixture,*use a fork to chop it in*, until bits are no larger than pea-size. Pour buttermilk into flour mixture and gently fold in, to combine. Dough should be very wet and resemble cottage cheese; adjust amount of buttermilk as needed. Let stand for two or three minutes.

Pour two cups of flour into separate bowl for use in shaping biscuits. Flour hands well. Spoon biscuit-size amount of dough into flour and sprinkle flour over top to cover. Pick up in hands and shape into tall round while shaking off excess flour. Place round of dough in a well buttered pan. Repeat until all dough is used and pan is filled. Bake for 20 minutes, or until tops are golden-brown. Remove from oven. Brush pat of softened butter over top. Return to oven for two minutes to crisp tops of biscuits. Turn out onto plate. Serve hot. Makes about nine biscuits.


Make sure your baking powder is fresh. Use White Lily or Gold Medal brand flour, they are lower in protein and make lighter/fluffier biscuits. Don't over-mix when folding in the buttermilk & flour mixture or the biscuits will be tougher/denser and won't rise as much.

[Fragony]

That's disgusting.

yes, and I want it right here right now

[Lemur]

Found another one for ya, Strikre: The Donutburger (http://www.telegraph.co.uk/news/newstopics/howaboutthat/6267060/Craz-E-Burger-Americans-embrace-1500-calorie-doughnut-burger.html).

https://img.photobucket.com/albums/v489/Lemurmania/donut_1496819c.jpg

Consisting of a bacon cheeseburger with a buttered, grilled and glazed doughnut standing in for a bun, the Craz-E Burger puts such fatty delights as the deep-fried Mars bar in the shade.

Its 1,500 calories of sugar and saturated fat did not stop it from becoming a huge hit at a major fair in Massachusetts. [...]

The fair's website described it as "classic fair food" but noted: "No single ingredient dominates the burger. They all complement each other with artistry expected from a celebrity chef."

It added: "The glaze smooths over the burger and oozes into a foreign but delicious combination with the crisp of the bacon."

The burger was believed to have been created by a bar owner in Decatur, Georgia, who substituted a doughnuts when he ran out of buns.

The restaurant also serves a hamdog, a hotdog wrapped in a beef patty and deep-fried.

[Fragony]

I can see that working, bacon and sweet is a great combination