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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