I love Chicken Corn Soup so I thought I'd better write the receipe here :
Ingredients

1 litre chicken stock
1/4 cup corn flour
1\2 cup cream of corn
1\2 cup minced chicken
1\4 cup soy sauce
1\4 cup vinegar
salt and pepper to taste
1 tsp. Ajinomoto (Mono sodium glutamate)
1 egg white, beaten

Instructions

Bring the stock to boil. Stirring constantly, add minced chicken and cream of corn. Cook for few minutes. Add salt, pepper, ajinomoto and vinegar and cook for few more minutes.
Dissolve corn flour in enough water to make thick paste. Stirring constantly, add corn flour paste into the soup. Cook for 3-5 minutes.This will thicken the soup.
Add egg white slowly, stirring all the time, until the egg white is cooked through.

Enjoy your chicken corn soup. :D:D:D:D:D:D:D:D

Since nobody is paying attention to this thread, I thought I´d add an old favorite for camping: Hunter´s stew (you don´t have to be a hunter, just a name)


-hamburger, amount depends on number of persons, fried and broken up small
-salt, pepper and lots of garlic to taste (can be garlic powder)

once that is well done, add
-potatoes, cubed, or anyway you want to cut them
-one can, whole kernal corn

cook until potatoes are done and serve.

Beware, for some reason this recipe is addictive...:mrgreen:

Eggs + Rice blended with chicken (Egg Biryani thats what we call it in Urdu). Thats one of my favourites.

1/2 cup Oil
1 cup Yoghurt
Whole Spices
6 Eggs boiled and peeled
1/2 cup crushed brown Onions
500 gms Rice boiled with Salt 3 tbsp
2 tsp Ginger / Garlic
Coriander and Mint leaves chopped
1/2 tsp Turmeric powder
Green Chillies chopped
2 tsp Red Chilly powder
Dash of Kewra
2 Potatoes diced
saffron dissolved in 1/4 cup Milk
1/2 cup Peas boiled
1/2 tsp All Spice


Heat the oil. Add the whole spices and stir. Add the crushed onions, ginger / garlic, turmeric and red chilly powders. Stir and fry till the oil seperates.Add the potatoes, peas and yoghurt. Bring to a boil, cover and cook till the vegetables are tender. Add the eggs. In another pan spread 1/2 of the boiled rice, over this spread the contents of the 1st pan, sprinkle the coriander and mint leaves, and spread the remaining rice over this. Sprinkle the kewra and saffron on top. Cover the pot and simmer over a low heat for 15 minutes. And the wonderful egg biryani is ready for you ....

Arroz con Pollo (from Spain) - converted to Chicken & Rice
this one is easy and delicious

In a large pan, dice a whole chicken and cook in olive oil, salt and black pepper to taste, until done. Meanwhile, in a pot, cook some rice in chicken stock (or cubes)

To the chicken, add onion, red and green peppers, lots of garlic, black olives and oregano. Just before the rice is cooked, add frozen peas and cover to amalgamate the flavors.

Drain the rice and add to the pan, stirring carefully.

Serve..and wait for the praise, they will ask for it again...

Thai Meatball Salad

Sounds complicated but it's not. Qucik 'n' easy, really, and tastes scrumptious!

Meatballs

600g or so of minced beef
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup coarsely chooped fresh coriander
1 tablespoon sweet chili sauce
1 egg lighly beaten
2 tablespoons olive oil

Combine all ingredients except oil in a bowl, mix well by hand and roll heaped teaspoons of mixture into balls.

Heat oil in a pan and cook in batches until browned all over. Drain on absorbent paper and cool.

Dressing

1/2 cup vegetable oil
1 tablespoon brown sugar
2 teaspoons grated lime rind
2 tablepoons lime juice
1 long red chilli, finely sliced
1/2 cup finely chopped fresh coriander
1/2 cup finely chopped fresh mint
1/4 cup fish sauce

Combine in a screw top jar and shake well to mix.

Salad

200g baby spinach leaves
125g cherry tomatoes, halved
2 radishes, thinly sliced
Lebanese cucumber, thinly sliced

Putting it together

Add two thirds of the dressing to the meatball in a salad bowl. Toss well. Combine the salad ingredients in a large salad bowl, add meat balls and remaining dressing. Toss gently to combine and serve.

Well, to help a malnourished ex-colonial :cheesy: heres my input.

1K chicken livers
1 standard tin chopped tomatoes
2 mid to large onions
2 tablespoons tomatoe puree
8 oz rice
Olive oil
Garlic cloves or minced

serves 4.

put 1 1/2 pints of water into a 2 pint pot, put on to boil.
Peel and coursely chop onions, cover and fry gently in olive oil until browned.
Cut chicken livers into small cubes and add to onions when they are ready. Stir in and keep frying until livers are seared.
Add garlic to taste.
Add chopped tomatoes (take out of tin first), add tomatoe puree.
leave simmering slowly, stir regularly.
when water boils add rice bring back to the boil and then simmer until rice has just softened.
put on kettle to boil 2 pints of water.

When rice is ready and kettle is boiling. drain rice into collander, then rince with boiling water from kettle. serve rice onto plates forming a ring aroung the edge of the plate.

Serve cicken livers sauce into centre of rice.

eat.

Got a name for that dish? Add some Cajun spice mix and it's awfully like 'Dirty rice'.

I call it Chicken Liver Casserole, My wife calls it 'Oh no not that stuff again', my kids ask for DNA tests to ensure that I am their parent and can thus experiment on them.

But I like it. :cheesy:

Chocolate peanut cup cookies

Preparation Time : 20 Min
Cooking Time : 15 Min
Serves / Makes : 30 cookies

Ingredients
1 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1/3 cup cocoa powder

1 teaspoon baking soda

1 cup chocolate chips

1 cup peanut butter chips

10 chocolate covered peanut butter cups, cut into eighths

Method
1. Preheat oven to 350 degreesF (175 degrees C).

2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth.

3. Beat in the eggs one at a time, then stir in the vanilla.

4. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups.

5. Drop by tablespoonfuls onto ungreased cookie sheets.

6. Bake for 8 to 10 minutes in the preheated oven. Let it cool for 1 or 2 minutes on sheet before removing.

This may sound wierd and gross, but don't knock it till ya try it...

It's a very easy dish that goes good in the morning or as a snack during the day - Sugar Butter n' Rice. Basically you just mix the three till it tastes good. Probably not the most healthiest of dishes, but very tasty! :)

prison ramen:

1 mid-sized bag cheetos
1 pack ramen (crunched up)
3 or so cups warm water

combine all in the cheetos bag, and walk around acting like a badass saying 'dude, i learned it in prison' and then eat with your favorite fork-shaped shiv.

(or you can make it in a pot, with a normal fork. but it's just not the same... oh, and DO NOT put the normal seasoning packet for the ramen in this. it makes it... icky...)

Re: Extra virgin olive oil
[i]Note: Try to avoid using other oils for cooking if you actually like your body!

Your recipe for "several people". Great, --covers all types of eaters, - babies, slurpers, compulsive self stuffers etc.

Now regarding "Extra olive oil" . If you really like your body, forget about extra virgin olive oil.
kuddech

Quick and easy recipe:

One block of Velveeta cheeze
One can of Rotel tomatoes with green chilies (or a jar of Pace Picante Sauce)
Half pound of lean ground beef (more if you like it meaty)
A bag of chips (your choice, I like the Fritos Scoops myself)

Brown the meat.

Dice the velveeta.

open can of tomatoes (or picante sauce)

Put the meat, velveeta, and tomatoes in crockpot. Heat on meduim until cheese is melted. Stir occasionally. For those that are crockpot-less, a sauce pan on meduim-low heat will do.

When cheese is thoroughly melted, stir and eat.

This is supposed to be a dip, but we put it on mixed veggies and as a stuffer for potatoes...

Tuna casserole (the easy kind)

1 box of Kraft Mac and Cheese
1 can of tuna
1 small can of mushrooms (you can leave this out if you don't like mushrooms)
1/4 cup of sour cream
10 Ritz crackers, crumbled

make the mac and cheese per directions. Instead of adding milk, use the sour cream. Mix mac and cheese, tuna, and mushrooms in a casserole dish. Cover with ritz crackers
Cook in oven at 350 for 25 minutes

Ok guys. It's time for the college kids to take over.

Us college folks need stuff for "on the go"
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Personal Pizza:

Ingrediants: Flour Tortillias, Ragu (type = your choice I like the gralic/mushrooms"), Motzierella Cheese (cheeder works too for that sharp taste), Toppings (pepperoni, sausage. ect ect..)

Ok so preheat the oven to 350 degrees.
-Grab your oven pan
-toss your tortillia on
-add a couple table spoons of Ragu Sauce. ( I like a lot of sause so it's up to you how much)
-give your fingers a workout by spreading your motzierella cheese around.
-throw on some of your favorite topings
- let that oven hit 350
-toss it in and wait for the edges to brown SLIGHTLY / make sure cheese is melted. (don't put it on too thick.)

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Crabmeat and sweetcorn chowder (kind of)

I made this up from sweetcorn chowder and crabmeat and sweetcorn soup, both of which I love. Neither of which I have the faintest idea how to make. Somehow or other this turns out really nicely!

2 teaspoons Cumin seeds
4 medium sized potatoes (not very starchy ones)
Stock (2 cubes to 2 litres water should be good)
Big tin of sweetcorn (maize in the USA? Uncreamed.)
Tin of crabmeat (I have used prawns too - yummy!)
Chilis (optional)
1 medium onion
Crushed garlic

1) Chop the potatoes to 1cm ish cubes and rinse under the cold tap to get rid of the excess starch
2) Lightly fry the cumin seeds with the onion then when the onion is golden add the garlic for a minute
3) Chuck in the stock, chilis and potatoes, put a lid on it, turn to a low heat and forget for half an hour or so
4) Check to make sure there's enough stock - add more if need be and forget for another half an hour
5) When the potatoes are breaking up add in the drained tin of crabmeat and the sweetcorn while you get the bowls ready
6) Serve!

Red Pepper "sauce"

If you want to get really posh make a red-pepper sauce to dollop into the soup to serve. Peeling the peppers is quite faffy so be warned!

2 red peppers (not sure what these are called in the States but I mean the sweet peppers, not chilis!)
A little sour cream or creme fraiche
Black pepper

1) Chop the peppers in half
2) Put them under a really hot grill to blister the skin
3) Take them out and peel off the skin
4) Mush them up using a fork or blender
5) Mix in the sour cream until the mix is at "dollop" consistency
6) Add pepper to taste

I hate red peppers but seriously love the pepper sauce and generally steal it from my family to have on crackers rather than add it to the soup!

At the risk of sounding crazy, here is one for the cookbook.

Ingredients:
1 container of Cottage Cheeze
1/4 cup of cooking oil of some type
8oz to 16oz (uncooked weight) of Sea Shell Macaroni
1 teaspoon salt

Directions:
Boil about 6 quarts of salted water an 8 quart sauce pan to a strong boil.
Add Macaroni to boiling water and cook until it is slightly soft, then remove
from heat and drain.
Put oil in frying pan and add drained Macaroni and fry stiring so it will not
burn.
Once it has completed cooking ( generally this is when it is showing a few
Macaroni with a slight golden brown ) remove from heat, put on plate,
then mix in cold Cottage Cheese, and season with salt and pepper as
desired. Makes a good alternative to Mac&Cheese.

Pancakes - fluffy but not weak, and not strangely tasting of buttermilk.
Ingredients:6.75 cups flour
0.875 cups granulated sugar
3.75 teaspoons salt
3.75 tablespoons baking powder
5.25 cups milk
0.74 cups oil
4 large eggs
REAL maple syrup
Mix dry and wet ingredients thoroughly (separately). Mix dry and wet mixtures together until there are no dry lumps - but not too much, otherwise they won't be as tender and fluffy.

Heat griddle and grease (extra credit: use bacon grease for a nice flavor). If water hisses and quickly evaporates when dripped on the griddle, it is hot enough.

Pour about a third of a cup of batter onto the griddle for each pancake. Allow the pancakes to cook until the edges begin to look dry and bubble holes stay open further towards the middles. Flip them but be careful to keep them the on griddle and not on each other. If you want them to come out well, avoid dropping them to the griddle too far - gas will be expelled and reduce their fluffyness. When the middle of the pancakes rise into a somewhat convex shape and you can feel with the spatula that there is no liquid batter left, serve fresh!

Kill Fish Eat Fish.

Anything To Cook As Long As I Dont Burn Down The House

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