College Confidential's Cookbook for Students

Parent Cafe
21

<p>binx,
We are not censoring recipes. I for one would love to have your chicken nuggest stir fry recipe.
If someone doesn’t want to use a recipe they don’t have to!</p>

<p>I’ve been cooking for my kids all their lives and they are in great shape, so are my H and myself. We don’t gorge ourselves on sugar or fat, but eat a pretty varied diet, and I don’t worry about throwing in a can of spag sauce or bottled dressing occasionally. ANYTHING has got to be better than Dominos, Moes, Blimpies, and Golden Wok every other day, which is the alternative with many college students.</p>

22

<p>Buttered herb noodles-</p>

<p>Bag of egg noodles (or any variety you like)
Butter or margarine
garlic powder
salt
any kind of “green” dried herb you like/have (I use parsley, but oregano or italian spice would do as well)</p>

<p>Cook noodles according to directions. Drain (if you don’t have a colander, carefully place lid over pot and strain over the sink).</p>

<p>Add butter/margarine according to preference. Sprinkle with garlic, parsley, and salt to taste.</p>

<p><em>Believe it or not, I had to tell my son how to make this! So I’m including it here.</em></p>

23

<p>Shepherd’s Pie
My kids fav.</p>

<p>1 lb. ground beef
1 pkg. Lipton beefy onion soup
1/4 chopped onion
1 - 1 1/2 cup H2O
S & P
2 tbls. A1 sauce
2 tbls. catsup (optional)</p>

<p>3- 5 med to large potatoes
1/4 cup milk
2 tbls. marg.or butter
(instant mash potatoes may be used, just not the same:( )</p>

<p>1pkg frozen petite peas</p>

<p>Procedure:
peel potatoes add to a med to large pot
cover with H2O
bring to boil reduce heat (now start meat)
simmer until fork goes in easily
drain, add milk and margarine
mash</p>

<p>Brown ground beef and onion in a skillet
sprinkle on lipton pkg.
add water while heating over med, heat
add A1 and catsup
sprinkle to taste pepper and salt i needed
bring to simmer and cover for 20 minute
Do not let dry out, add H2O if necessary</p>

<p>put in a pie plate
cover with mash potatoes
even top with fork ( making fork ridges:)
if you have a broiler, brown potatoes under flame
watch careully, do not burn!</p>

<p>make peas in microwave (follow instructions on pkg)
serve with shepherd’s pie
Serves 4. Good as leftovers.
Enjoy cheap amd easy! Guys love it!</p>

24

<p>Outfitting a dorm kitchen:</p>

<p><a href=“http://www.target.com/gp/detail.html/sr=1-1/qid=1184468255/ref=sr_1_1/602-3089565-7995804?ie=UTF8&asin=B000NO87WQ[/url]”>http://www.target.com/gp/detail.html/sr=1-1/qid=1184468255/ref=sr_1_1/602-3089565-7995804?ie=UTF8&asin=B000NO87WQ&lt;/a&gt;
<a href=“http://www.target.com/gp/search.html/602-3089565-7995804?field-keywords=blender&url=index%3Dtarget&ref=sr_bx_1_1&x=7&y=7[/url]”>http://www.target.com/gp/search.html/602-3089565-7995804?field-keywords=blender&url=index%3Dtarget&ref=sr_bx_1_1&x=7&y=7&lt;/a&gt;&lt;/p&gt;

25

<p>This is the recipe that got me through college:</p>

<p>Kraft Macaroni and Cheese</p>

<p>Step 1 - Buy box of mac & cheese
Step 2 - Cook more or less according to what it says on the box
Step 3 - Eat
Step 4 - Repeat as often as necessary</p>

26

<p>many kinds of cold cereal?
:slight_smile:
sorry I made some limoncello and it is just so good!-
and gah- I usually have * one* beer every other week- so uh yah :o</p>

<p>and also my D has been either away working at camp- or on a trip, and H always eats a huge lunch at work and isn’t much hungry by dinner ( since he has to get up @ 4)
so I forgot how to cook.</p>

<p>But I actually like ramen- with tofu chinese greens dried s<em>h</em>i<em>t</em>ake( this is ridiculous) mushrooms soaked and cut into strips
toast some sesame seeds while you are at it.</p>

<p>pork chops seared then mostly cooked- take out and stirfry apple slices with cognac if 21 or a little apple cider to thicken
stick in oven to finish cooking-
wide egg noodles- w butter- has to be butter & tarragon
peas- also with tarragon if you want.</p>

<p>I also like toasted cheese sandwiches ( use good bread- cast iron skillet- good cheese grated or sliced thin)
with good tomato soup- I think it is Pacific makes a good soup in aesptic packaging.</p>

<p>I also like squash or corn soup with a bit of cheese and old bay seasoning & toast.</p>

<p>My infamous clam spaghetti that I had to go to the Chinese house to prepare instead of the subfree dorm because I use the recipe on the label of Gortons minced clams- but instead of clam juice I added wine ( but you don’t have to)
Also another can of clams is always a bonus as is extra garlic- garlic presses are wonderful- I can’t believe I used to cook without one.</p>

<p>Oh ya know what else I like?
tuna sandwiches- good albacore tuna- with just a tiny bit of mayo and some lemon to make tuna salad on good toast- ( whole wheat with seeds is good) and sliced thin granny apples with curry powder to taste</p>

<p>After that my taste buds devolve into too weird ;)</p>

27

<p>My kids FAVORITE soup of all time. Looks long but is so easy even a caveman can do it…</p>

<p>Mexican Veggie Soup (aka Tortilla soup)- The exact quantities aren’t important, it’s a matter of personal taste. Makes enough to feed the dorm hall.</p>

<p>Saute in butter or margarine until softened:</p>

<p>1-2 cups chopped carrot
1-2 cups chopped onion
1-2 cups chopped celery</p>

<p>(To make things REALLY easy, get the bags of prechopped veggies in the produce section)</p>

<p>2 Cans diced roasted tomatoes 28 oz (I like Muir Glen Organic Fire Roasted)
2 Cans Rotel diced tomatoes with chilies 12 oz (I use regular but you can use mild if you’re more conservative or hot if you like it really spicy)
1 can chopped chilies 4 oz
Giant can (48-60 oz??) or equivalent of Chicken broth- according to your consistency preference.
1 packet of taco seasoning</p>

<p>Do not drain anything. Dump all that in with the sauted veggies and heat.</p>

<p>Optional- add a little cilantro 10 minutes before eating.<br>
Optional- Serve with tortilla chips. Break them up on top of soup like crackers (I like the Lime Flavored kind)
Optional- Add cooked chicken, chopped finely, for “Chicken Tortilla Soup”</p>

28

<p>It strikes me we should ask what a typical college student’s fridge and pantry is likely to (or should) contain on a regular basis, before we suggest recipes. So here is the beginning of one:</p>

<p>pantry:
canned tuna fish.
spaghetti
spaghetti sauce
macaroni
baked beans (I’m from Boston, after all!)
canned chicken broth
wine vinegar
olive oil
cooking oil
salt
pepper
garlic salt
curry powder
chili flakes
bay leaves
oregano
soy sauce
Fridge:
milk
eggs
butter or margarine
onions
scallions
garlic
lemons
lettuce
tomatoes
cucumbers
zucchinis
green beans
some cold meats
cheese</p>

<p>Freezer:
frozen vegetable</p>

<p>More?</p>

29

<p>I am laughing to hard for this time of morning, I just am trying to get the visual of “college kids” making anything with more than 3, maybe 4 ingredients! As much as we would like to think they are cooking like somebody off food network, I just don’t think that is reality. Here is my 3 ingredient, stick to your ribs, comfort food for them. Mix large can of black beans with can of Ro-tel, boil a bag of rice, thats it! Tastes good cold the next day too!</p>

30

<p>GA, I agree!!
I made the black bean/Rotel combo the other night, but I’ve never tried it with rice. thanks for the advice!</p>

31

<p>Here is what I think is in the kitchen of an average college student (others’ mileage may vary)</p>

<p>Cold cereal in many varieties
Several kinds of dry pasta
instant Mac and Cheese
rice
canned soup
canned chili or other canned stuff like beans
peanut butter
ketchup</p>

<p>milk
eggs
bread
maybe yogurt
apples or other inexpensive longer lasting fruits
some juices
cheese</p>

<p>maybe some frozen veggies, since they don’t spoil as quickly</p>

32

<p>Allmusic’s list is pretty close!!</p>

<p>I’ve done 3 living situations: dorm, sorority house, and “on my own” shared apartment/house with friends. The only one of these I’ve been able to cook in is when I’m “on my own”-- our dorms didn’t have kitchens, and in the sorority house we had a cook and an industrial-type appliances that I didn’t have the faintest idea how to turn on.</p>

<p>Here are a few food-related recommendations from me:
-A George Foreman grill. It can cook a frozen chicken breast in a few minutes.</p>

<p>-Pre-packaged or pre-cut food. Post #10 mentioned Perdue Shortcuts… they come in a bunch of different flavors, like Teriyaki and Italian. I throw them in salads, on pasta, in leftover Chinese food, etc. Any meal I need some extra protein in. Also, a real lifesaver for me has been another Perdue product, Perfect Portions. They’re individually wrapped frozen chicken breasts-- just peel off the wrapper. This way I don’t have to waste time (or fingers!) trying to hack off just one or two chicken breasts from the frozen lump. (My family always gets Perdue but I would think other brands have something similar.)</p>

<p>-Eggbeaters last a lot longer than regular eggs, are healthier, and come in individual containers (like pudding) which equal 2 eggs.</p>

<p>-Remember that your kid will be going to the grocery store infrequently. At my school (UMD), we have an on-campus store, but it’s small and more expensive. The nearest grocery store is a few miles away and it’s a pain to drive out there more than once every couple weeks. I restock on milk, etc. at Wawa or the campus store. So while it might be fun to make a “real” recipe every once in a while, I find that I have to plan ahead to make sure that I have all the spices and ingredients I need.</p>

<p>-They might not have a can opener. Get pull-top canned fruits and veggies. If you have an electric can opener at home, teach your kid how to use a manual one! (I had a lot of trouble with this.)</p>

<p>-Teach your kids the “don’t go to the grocery store hungry” trick!!</p>

<p>Those are just a few things I can think of.</p>

<p>My big thing right now is trying to eat healthier with minimal time for cooking/reheating (I have a full-time internship so lunch choices are limited to microwaveable) and a limited budget. Oh, and I’m a picky eater-- I don’t like most veggies!</p>

33

<p>When I first started learning how to cook, I liked to make lasagna or a casserole on a Sunday, then eat the leftovers all week. (I also lived for an entire week on Minute Rice and green peas, but I don’t think I want to publish that recipe. :))</p>

<p>Lasagna from the back of the noodle box
1 box “oven-ready” or “no-boil” lasagna noodles
2 eggs
15 oz. ricotta cheese (1 small container)
4 cups mozzarella cheese (probably 2 small bags)
28 oz. pasta sauce, your choice of flavor
1 lb. ground beef or turkey</p>

<p>Optional:
1 package frozen spinach, thawed
Several handfuls frozen broccoli, thawed
Any other veggies on hand</p>

<p>Cook the ground meat in a frying pan over medium heat until it is brown all the way through. Drain the fat (into the trash can, not into the sink!). Beat the eggs in a bowl, then mix in the ricotta, 2 cups of mozzarella, and any veggies you want to add. This is also a good time to add some basil, oregano, garlic powder, or other spices to taste.</p>

<p>Spread 1 cup sauce on the bottom of a 9x13 baking pan. Put four lasagna sheets on the sauce, overlapping slightly to cover as much of the bottom of the pan as you can. Layer 1/3 of the ricotta mixture, 1/2 of the browned meat, a handful of mozzarella, and 1 cup of sauce. Repeat until everything is gone; the top layer should be 4 sheets of lasagna topped with the rest of the sauce and the rest of the mozzarella.</p>

<p>Cover with aluminum foil and bake 375 degrees for 45-60 minutes, until the mozzarella on top is bubbly.</p>

34

<p>I find that it’s useful to know how to make several dishes out of the same basic ingredients with different additions. That way, you can cook on the days when you have time and store/freeze the food for days when you don’t, rather than throwing stuff away because it was too much to eat on one day but you never got around to cooking again. It’s not absolutely the healthiest way to eat, but it is very convenient.</p>

<p>So with minced beef or lamb, tomato, onion, bell peppers, mushrooms, you could make spaghetti bolognaise, chilli, and moussaka all on one day. Or if you have chicken and some vegetables, you could make a Chinese-style noodle or rice dish, something with pasta, and a soup.</p>

35

<p>

“yeah, Mom, smoothies, that’s what the blender is for.”</p>

<p>Very simple and delicious stove-top chicken dish:
(need to use chicken parts, not boneless breasts)</p>

<p>Brown chicken parts well in heavy fry pan. Pour off most of the fat (leave a little for flavor). Add white wine (can use chicken stock or water), lots of chopped garlic, juice from one whole lemon. Cook covered until chicken is done (10-15 min). Remove cover and cook to reduce liquid to sauce consistency. Serve over pasta. Sprinkle chopped parsley over if you are on a date.</p>

36

<p>My S lives in a city dorm, does not have an easily usual kitchen, but eschews the food plan, because he says it’s too expensive and he doesn’t like the choices. We pay him a little less than what the food plan would cost to cook on as own. As near as I can tell, this is a typical “cooking” day for him:</p>

<p>Breakfast: dry Cinnamon Toast Crunch in a bowl</p>

<p>Lunch: sandwich from corner deli</p>

<p>Dinner: Broccoli and chicken from nearest Chinese takeout.</p>

<p>Add in a few Diet Cokes, and that’s about it.</p>

<p>Not sure if this can go in the cookbook…</p>

37

<p>Do not drive or partake in normal daily functions when using this preparation:</p>

<p>To a quart mason jar:<br>
1/2 quart of room temp, bottled, distilled, or filtered water,
add 1/4 cup of cooked rice, or 2 slices of bread
handfull of Total
handfull of raisins, or slices of fruit
1/4 packet baker’s yeast
cover jar but not sealed.
Sit 4-12 hours in sink.
Drink concoction on awakening from stupor.</p>

38

<p>LOL, thisoldman, may be the most used recipe!</p>

<p>S has perfected the no mess dinner
Buy frozen fish (not breaded) that comes in a big bag with each piece of fish frozen in it’s own little wrapper…cut a slit in the pastic and microwave.</p>

<p>Serve this with those Green Giant vegetables that steam in the bag…throw them in microwave and… Wam…you have a healthy meal that can be eaten directly from the plastic wrap it came in…no dishes to wash!<br>
S thought this was ingenious.</p>

39

<p>tli83, I agree and also think if you teach kids to stock some healthy ingredients (or you stock) they’ll learn to cook with them. What I did for my nephew: chicken and beef broth, soy sauce, EVOO, vinegars, frozen chicken breasts au natural, frozen ground turkey, pasta, brown rice, cous cous, frozen fruit no sugar added. He makes about 6 things!</p>

40

<p>I’m a college student living (and working) away from home this summer. I love to cook, but I reserve complicated meals for weekends - anything I make on a weeknight must take 15 minutes or less of my time (it can sit in the oven for longer as long as I don’t need to babysit it). Here’s some ideas for what equipment and pantry ingredients might be good to get for your kids who might have to do some cooking. There are two of my favorite hearty but easy meals after the lists :slight_smile:
My cooking equipment:
flexible cutting board, 1 nice paring knife, 1 12inch nonstick skillet, 2quart pot, strainer, 1 loaf pan, 1 cake pan, 1 cookie sheet (I found a nice cakepan/cookie sheet combo - the cookie sheet is also a cover for the cakepan!), 1 large and 1 small mixing bowl, a spatula, slotted spoon, silicone scraper/stirrer, George Forman grill, and a small crockpot. I’ve found that to be a reasonable amount of cookware, and aside from the grill and crockpot, it fits nicely into one shelf in the kitchen.</p>

<p>My pantry essentials:
flour, sugar, brown sugar, honey, peanut butter, oil, vinegar (one kind at a time), chili paste, bbq sauce, butter, mayo, dijon mustard, canned tuna/chicken, jar of pizza sauce, one type of pasta, chicken bullion, and the old spices I cleaned from my mother’s cabinet (they’re not as strong as fresh spices, but I’m cheap :slight_smile: ). You’d be surprised how many unique meals these ingredients can produce when mixed and matched with various meats, veggies, and grains.</p>

<p>Two favorite recipes:
Chicken Divan:
In a saucepan mix 2 tbsp butter with 2 tbsp flour, then add 2 cups chicken stock (a little dried sage and/or tarragon added in here is nice). Stir until well mixed and heated through. (Don’t add the flour last, or you will end up with lumps!)
In a baking dish with sides, put down a layer of fresh broccoli, then cover with boneless chicken breasts (thin sliced will cook fastest!). Pour the sauce over. Bake at 375-400 until the chicken is done through (probably 30-40 minutes unless very thick cut). Use potholders to take the dish out of the oven and turn the oven off :-). Enjoy.</p>

<p>Pork tenderloin:
Mix together 2 tbsp chili paste, ~4 tbsp apple cider vinegar, and 2 tbsp brown sugar. Rub all over pork tenderloin. Wrap entire tenderloin in bacon. Place in a baking dish and bake at 400 for 30-40 minutes, until cooked through. Enjoy, then share with friends or freeze the leftovers.</p>