Take corn chips, spread a bunch on a plate, cover with grated cheese, use half a can of black beans and half a can of chili. Microwave till cheese melts. Add sour cream/salsa/guacamole if you have/want it.
Mix in one large bowl: One can of Tuna or Chicken. 4 eggs. 2-5 cups of shredded cheese of your choice. One small can of olives. diced finely. 3 tbsp of dried Cilantro sprinkled thru your fingers so its basicly powdered.
One rice is cooked mix rice into bowl with mixture and combine. Place in oven safe square or rectangular container and bake at 375f for 20 minutes. Refridgerate overnight.
Slice into sections the width of 2 fingers.
Salt and Lemon Pepper to taste
You now have a nutritious block you can take as a lunch or meal for the next 2 weeks.
I ate this as a student with my roommate 😋
Lazy Sushi
Plain cooked rice (works even without the sticky variety)
Vinegar + salt + sugar mixture to taste
Imitation crab sticks, cut into pieces
Seaweed sheets, cut into smaller squares
Mix all ingredients except the seaweed
Scoop around 1 Tbsp of the rice mix onto square piece of seaweed; Pinch corners together to close and stuff in mouth before it falls apart;
1. Cook instant noodles until the texture for "done" (needs experience). Cook with tap water so you don't waste your drinking water.
In my place the tap water is undrinkable.
2. Take noodle out with a strainer, throw the murky noodle water out.
3. Fill pot with drinking water, heat to boiling.
4. Mix the water in a circular motion and drop an egg or two. These turns the whites into strands which makes the soup texture more smooth. Make sure to gently press the yolk to check its doneness. I prefer it half-cook like this.
I wanna try popping the yolk to see if I can make yolk strands as well and of they are good with the noodles in my next instant noodles dish.
5. Take soup to dining table, pour all the seasonings in, add salt, chilli powder, soy sauce to taste.
6. Dunk the noodles in, careful not to pop the eggs. Put more seasoning on top of you want for show.
I add half of the additional chili powder that I want in step 5 then the other half on top of the noodles to make them look good.
7. Prepare optional seaweed and crispy whatevers at the side
I actually took a picture of one about a month ago.
I forgot I had seaweed at the time but I usually eat my noodles with them. The seaweed absorbs the broth which the instant noodles doesn't have the texture to so your bite becomes more flavourful. When eating my noodles, I take the noodles with my fork and put them on the spoon with a spoonful of soup then gulp down everything, adding another spoonful of soup while sucking the noodle in if there's not enough flavour.
I make pizza, though still don't feel like I've mastered it yet, but I did master making Lumpia Shanghai (filipino recipe). It's mainly ground meat, carrots, water chestnuts, spices all rolled up in some spring roll wrappers.
Oh, I do have one i can share that I eat with my chili.
1 cup yellow corn meal
1 can cream corn
1 cup grated cheese (I use the jack cheeses usually for this, though a mild cheddar is fairly good too imo)
1/2 cup veg. oil
1/2 cup milk
1 4oz can green chilies chopped
2 eggs
Mix it all together. Put into 9x9 pan. oven at 400f for 30 mins. should be brown and bubbly it says.
[ul]Cheesecake
Biscuits (plain or butter) 170g
Butter 70g
180g caster sugar
2 tsp lime juice/lemon juice
1 tsp vanilla essence
500 cream cheese (not cottage cheese, not that anyone would make this sort of mistake when starting out baking *cough* *cough*)
3 eggs[/ul]
[ol] 1.crumble/mash/shred/ground biscuits and mix it well with butter(you may want to heat the butter in the microwave to help them combine smoothly)
2.Grease a spring form pan and lather the mixture over its base and sides in an even manner. Place in fridge for 20mins
3.Mix lime juice, vanilla essence, cream cheese and sugar until it becomes a white slightly tough but smooth mixture
4.Add 1 egg to the mixture and mix til its homogenised. Repeat with other Eggs
5.Pour mixture (which should be soft and more liquid) into spring form pan
6.Baked in oven at 170 degrees for 35 mins or until only the center is jiggly
7.Turn oven off and open it slightly to rest cheesecake til it cools to room temperature and place in fridge[/ol]
1 box Penne Pasta, cooked and drained
1 small round steak (cut into small bite-size pieces)
1 container of cherry tomatoes, halved
at least 1 small can of sliced black olives
at least 1/2 stick of butter
oregano
basil
thyme
red pepper flakes
Parmesan cheese, shredded preferred
Put the butter and spices in a small saucepan and let melt on a low heat. Pan-fry the round steak and drain off the fat, then add the cherry tomatoes and olives. Cook til tomatoes are starting to wilt. Drain off remaining liquid. Add the butter mix and steak mix to pasta and mix.
The parmesan is either mixed in, or sprinkled on top, your preference..
You may also wilt some fresh spinach and add it to this as well, or substitute sun dried tomatoes for the cherry tomatoes.
Very thick and rich potato cheese soup
5lb potatoes
1 stick butter
1qt milk, more as needed (we use skim since everything else is full of fat.)
2lb loaf of Velveeta or similar melty cheese product, cubed
1-2 cups shredded mild cheddar
8oz brick sharp cheddar, shredded
1tsp onion powder
few dashes Worcestershire sauce
pepper to taste
1) peel, chop, and boil potatoes until tender, 20-30min. Meanwhile, process cheeses.
2) drain potatoes, mash roughly with butter, add milk, and return to hot burner.
3)over low heat, add seasonings, then add cheeses while stirring constantly, in multiple portions to facilitate melting.
4)Once all cheese has melted, check consistency and add more milk if needed. Check seasoning, adjust as needed.
5)Eat.
Freezes beautifully. Looks weird and separated in mid-defrost phase, but comes back together once heated through and stirred. Larger pot? Batch doubles fine. Haven't tried cutting in half. Theoretically possible.
I find it salty enough without adding extra. Smoked salt/paprika/bacon makes a nice add.
