college student wants favorite recipes?

Question

i have just realized how much fun cooking is. also i like to cook for my boyfriend. i haven't had too much experience with recipes, cookbooks seem to big to pick something. what are your favorite recipes that i could try out?

Answer 1

YANKEE POT ROAST, COLE SLAW AND JELLO:

Pot roast using the slow cooker
2 lb chuck roast
1 pkg lipton onion soup mix, dry
1 can cream mushroom soup, campbells
1 celery stalk, diced
1 onion, diced
2 whole carrots, peeled and cut
4 potatoes, peeled and cut in 1/4
1 crushed garlic clove
3 tbsp flour
1 Reynold's slow cooker liner, optional

The slow cooker liner makes cleaning up a snap!
In the crock pot, add the can of cream mushroom soup, a can of water, the lipton dry soup, flour and mix the ingredients well.

Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies. Add water to barely cover the veggies (remember the water level may go up during cooking!).

Cover and turn crock pot to med/low. Cook 6-8 hours and it will be so tender! Serves 3-4


MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold

JELLO DESSERT
1 pkg large jello, any flavor
coolwhip
fresh fruit

Make the jello as on the package but use 1/2 cup less water.
Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 4-6 hours. Mix up the jello and add 1/4 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.

Put the mix in a glass, and top with more fresh fruit or coolwhip.
Serves 4

Answer 2

try this one it was the first recipe for candy i ever tried it is really good!!!!!!!!!


Cinamon Hard Candy
1 cup white sugar
1 cup corn syrup
1 cup water
1/4 tsp. cinnamon oil
1/4 tsp. Red food coloring



Combine sugar, syrup, and water in a sauce pan. Boil without stirring over med-high heat until it reaches hard crack stage. Use a thermometer or very cold water. I use the cold water. When you put about a teaspoon in the cold water and let it sit for 10 or 15 seconds you can take it out and it will break with a snap. Towards the end of the cooking time the mixture will thicken considerably and turn a yellowish color. It is essential to watch the pot at this point because it will burn easily and quickly. You may also stir it at this point to prevent scorching.

When done, remove from heat and quickly stir in the oil and coloring.

Pour into a 9x9 metal pan that has been lined with about 1/4 to 1/3 inch of powdered sugar.

Let cool until the edges start to firm up and then immediately begin to cut the pieces from around the edges. Keep cutting around the edges as the candy hardens. Cutting takes practice because the candy can harden quickly. Some just let it get rock hard and break it with a mallet but this makes it harder to control the size of the pieces and also the pieces have sharp edges that can cut one's mouth.

Answer 3

Super easy. Super yummy.

Chicken Stuff

2 pounds ground chicken
2 10-oz boxes frozen chopped spinach
2 8-oz bags of Borden Shredded Six Cheese Italian Blend
1 medium onion, chopped
2 Tbsps butter or Olive Oil
Salt, pepper, garlic powder, paprika
Sour cream (optional)

Preheat oven to 350.
Heat a large frying pan on the stove and add the oil or butter.
Place the spinach in a microwave safe bowl and cook in the microwave for about 10 minutes. (When it's done, throw the bowl in the freezer to cool it off.)
Butter a rectangular casserole dish or spray with Pam.
Add the onions to the frying pan. with a dash of salt and sautee until they are softened and translucent.
Add the ground chicken. Sprinkle with a little more salt, a generous dose each of black pepper and garlic powder, and a pinch of paprika. (You could also use cayenne pepper if you like some heat.)
Once the chicken is cooked through drain it a bit (I don't usually drain but most people like to) and set it aside.
Retrieve the spinach from the freezer and drain it of as much liquid as possible. (I use a clean dish towel, put the spinach in the middle, close it up, and then wring it dry.)
Start layering in the casserole dish. About half of the chicken and onion mixture. Then about half of the spinach spread around the top of the chicken. Then one of the packages of cheese. Make another layer with the remaining ingredients and pop into the oven for about 30-45 minutes until the top is bubbly and golden.
Serve it with a dollop of sour cream on the side.

Answer 4

4cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired

Answer 5

My brother and I used to make this in college, and its really quick...sort a no-brainer but very good.
Buy some skinless boneless chicken, and cut it up into cubes. Cook it in a pot with a little butter or olive oil. Once cooked put in one or two packages of those rice side dishes (many flavors), that Lipton or whatever company makes them. Add all the necessary stuff you need to, water, milk etc....and it mixes all together. You could also do the same thing with beef or instead of rice use that lo mein or different kinds of noodles.

Answer 6

When I first started cooking in college, I used the recipes on the back of the Campbell's soup cans. They are easy, good and have very few ingredients. They were an excellent way to start out. Look on the cream of mushroom cans, the cream of chicken cans and the cream of celery cans to start out with.

Answer 7

Cornflake Chicken
Stove Top Fish

Send me a shout for the recipe if you want to hear more about each

Answer 8

CHINESE EGG ROLLS

1/2 cup soy sauce
1/4 cup water
2 mashed garlic cloves
juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tablespoons vegetable oil
1 finely sliced celery stalk
1 small head cabbage finely diced
3 large onions, finely diced
1 pkg (8-oz) finely diced fresh mushrooms
soy sauce to taste
salt and pepper
1 lb bean sprouts thoroughly cleaned
egg roll wrappers
1 lightly beaten egg white
vegetable oil for frying



Dipping Sauce:

1/2 cup soy sauce
1 teaspoon dry mustard
2 teaspoons garlic powder
1 teaspoon vinegar
1 teaspoon brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.
Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.

When cool, cut into matchstick pieces and set aside.

Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.

Stir until heated through.

Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.

When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.

To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.

Fold bottom corner up over filling to cover, then fold in the two outside corners.

Roll closed, sealing shut with a bit of egg white.

Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.

Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.

May be kept warm in 200 degree oven until serving time.

Serve with dipping sauce.

DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.

NOTE: Egg rolls may be frozen after frying and cooled.

Reheat in oven to serve.

BETTER THAN SEX CAKE

1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted

Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.

ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut

Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.

BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple

Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.

FRIED SHRIMP

fresh shrimp (no heads)
fresh eggs
cracker meal
cooking oil
salt

Peel, de-head, de-vein and wash the shrimp in cold water. Lightly salt them. Put well stirred eggs into a bowl. Dip the shrimp in the eggs. Drain the excess egg off for a few seconds and place them in ground cracker meal. Make sure they are well covered with the meal.
For best results refrigerate the battered shrimp for about an hour. Deep fry at 350 degrees until they rise to the top (1-1/2 - 3 minutes) or until golden brown.


BEST MACARONI AND CHEESE

2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. dry white wine (or water)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika

Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.

Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.

Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.

Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.