Easy-to-do Recipes (i.e. for College Students)

[dan]

We really knew how to stretch our pennies when living off campus in college. :D

I'll post one of my favorites.

1) Omelet in a bag

- Ziplock bag
- 2-3 eggs
- diced omelet ingredients (mushrooms, gr pepper, tomato, etc)

Boil a pot of water. Break eggs into a bowl and wisk the yolks and white together. Put into ziplock bag with the omelet ingredients. Seal bag, shake up the contents, and drop it in the boiling water until solidified.

[Soozie]

whoa, so cute.

I'm a student myself, and it's not the money lack that bothers me the most, but the lack of equipment: in order to make something decent, you need a mixer, a blender, a fridge of course, an oven and so forth. and all i have is the fridge. so, if I had the heat generator in order to boil the water, i'd fry the damn eggs instead.

Do you have some recipes that don't require heat or hearty mixing, except for salad? ;)

[Denton15]

We really knew how to stretch our pennies when living off campus in college. :D

I'll post one of my favorites.

1) Omelet in a bag

- Ziplock bag
- 2-3 eggs
- diced omelet ingredients (mushrooms, gr pepper, tomato, etc)

Boil a pot of water. Break eggs into a bowl and wisk the yolks and white together. Put into ziplock bag with the omelet ingredients. Seal bag, shake up the contents, and drop it in the boiling water until solidified.

I have just passed on your recipe to my daughter who is at university, she thought it was a brilliant idea. Her flat mate said that the best part was that there would be very little washing up to do after making the omelet.

[Semigourmet]

Chicken Wraps

Ingredients

1 ½ cups chopped cooked chicken
½ cup salsa
1 can (15 oz.) black beans, rinsed and drained
1 can (7 oz.) whole kernel corn, drained
6 spinach or flour tortillas
1/3 cup sour cream
Additional salsa, if desired


Directions

1. Mix chicken, ½ cup salsa, the beans and corn. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with sour cream

2. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with additional salsa.

Apple Cake
Ingredients

1 can apple pie filling
2 cups sugar
2 cups flour
½ cup oil
2 tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup nuts, optional



Directions

1. Combine all ingredients in bowl and mix. Pour into greased and floured 9x13 pan.
Bake at 325 degrees for 50 to 55 minutes.


Note This makes a wonderful breakfast type cake or snack cake, or brunch and great frosted with cream cheese frosting.

Egg Foo Young with Gravy
Servings 4


Ingredients

4 eggs beaten
3 green onions chopped
1/3 cup peas and carrots (canned, drained)
1 cup bean sprouts, coarsely chopped
Gravy
Beef broth or chicken broth, (beef broth is of course your darker gravy for the egg foo young)
Water and cornstarch


Directions

1. In a large sauté pan heat butter and oil over medium heat until hot.

2. Add 1/3 cup of egg mixture to hot skillet slowly. Cook until firm and golden on bottom. Turn and cook top until lightly browned and egg is fully cooked. Remove from pan to paper towel lined plate and keep warm in oven at 170 F. To 200 F.

3. For sauce: heat beef or chicken broth in small saucepan. Add cornstarch to water and mix well. As broth comes to a low boil stirring constantly with wire whisk. Drizzle the cornstarch mixture into the broth until it has a gravy consistency

Italian Meatball Soup

Serves 4

Ingredients

16 ounces frozen Italian style meatballs
2 cans (14 oz. each) beef broth
2 cans (14.5 oz. each) diced tomatoes with Italian herbs, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
¼ teaspoon garlic pepper
1 pound frozen mixed vegetables


Directions

1. Mix frozen meatballs, broth, tomatoes, potato, onion garlic pepper in 3 ½ to 4 quart slow cooker.

2. Cover and cook on low heat setting 9 to 11 hours or until vegetables are tender.

3. Stir in frozen mixed vegetables. Cover and cook on high heat setting 1 hour.

[Semigourmet]

Here is a couple that is pretty easy and fairly cheap I grew up on these. sounds crazy but they are great!

Hamburger Gravy

Servings 6-8


Ingredients

1 Pound Hamburger
1 tablespoon butter or margarine, if necessary (if you buy low fat beef you will need to add butter)
¼ to a ½ cup flour (approximately)
2-4 cups milk (if using whole milk you can dilute it 1-1, 1 cup water to 1 cup milk)
Salt and pepper to taste


Directions

1. In a large saucepan or large sauté pan, cook and crumble Hamburger. When hamburger is fully cooked, add butter if necessary; and seasoning, after butter melts, add flour little by little stirring to combine flour with fats in pan. Adding a little flour at a time until all the fats are soaked up. Thick paste Not dry paste consistency. Let flour cook stirring a bit for about 1-2 minutes.

2. start adding the milk. Just enough to almost cover all Hamburger in pan, but not covered. Stirring constantly. The gravy will start too thicken after the milk warms up. Just keep adding after a little at a time maybe a half cup to a cup until the gravy is the consistency you like. Taste to check seasoning and add more if necessary.



Notes Serve over mashed potatoes, or cooked white rice.

Creamed Tuna on Toast (1 can of tuna will feed 3 or 4 people)

Servings 4-6

Ingredients

1 cube butter
1 can or pouch tuna, drained
½ cup flour
4 cups milk (you may need less milk, you may need more)
Salt and pepper to taste
10 to 12 slices white bread, Toasted


Directions

1. Melt butter in saucepan over medium heat. Add drained tuna stir to combine. Add flour, stir to incorporate and cook 2 minutes. Pour half of the milk in and stir to warm and thicken. Add more milk as needed to make the gravy the thickness you like.

2. To serve, place 2 slices bread on each plate. Either tear bread into bite size pieces or leave whole, what ever you prefer. Ladle the creamed tuna over bread on plates, and serve.

Notes

[Semigourmet]

Tortilla Pizza's (these can be don on the grill or in the oven).


Ingredients

2 flour tortillas
1 ½ cups chopped or shredded chicken or other meat
¼ cup barbecue sauce
2/3 cup chopped tomato, or bell pepper or what ever veggie you like
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Sliced jalapenos, fresh diced or sliced tomatoes



Directions

1. Heat grill to medium heat. Top each tortilla with about 2 to 4 tablespoons barbecue sauce, 1/3 cup of the chicken or other meat, and 1 cup total of the cheeses.

2. Place tortillas on grill. Cover and grill 6 to 8 minutes or until chicken is hot and cheese is melted. Remove from the grill and top with tomatoes. Cut each tortilla into 8 wedges. Serve with garnishes.


Notes You can make these in the oven. I use a cookie sheet with a cake cooking rack on top. Then I preheat the oven to 425 and bake it until the cheese is melted and the tortilla is crispy and browned on the edges. I like to use my home made barbecue sauce. Have fun with this recipe, use pizza sauce and pepperoni, or brown some ground turkey and use a taco seasoning, shred lettuce and use taco sauce and maybe green chiles, diced tomatoes and picante sauce, maybe some sour cream and make a taco pizza. etc.

[Semigourmet]

Grilled French Onion Soup (this can be done in the oven or on the grill)

Servings 2

Ingredients

2 medium Vidallia onions
2 teaspoons beef base
2 small cloves garlic, minced
2 tablespoons butter
2 teaspoons Worcestershire sauce
¼ to ½ cup beef broth
½ teaspoon fresh cracked pepper
½ cups croutons
Fresh Shredded Parmesan Cheese


Directions

1. Heat grill to medium heat, or oven to 350 to 375 F. Cut just enough off bottom of onion to sit level. Cut enough off top to expose entire top of onion. Cut an X in onion starting at top and running ¾ of the way through toward bottom. Set onion on 12x12 inch square of heavy duty aluminum foil.

2. with butter knife, spread 1 tablespoon of butter over top of each onion and down into slices as far as you can. Add 1 teaspoon beef base in center of each onion. Fold foil up to make a bowl shape pour half of the beef broth and half of Worcestershire sauce over onion, top with fresh ground pepper to taste.

3. wrap foil around onion allowing space for air circulation. Place on grill over medium heat for 35 to 45 minutes until desired doneness.

4. To serve, put pouch in single serving bowls, open carefully to let steam escape. Top with croutons and freshly shredded parmesan cheese.

[Semigourmet]

Spicy Polish Sausage and Cabbage Packets (this too can be done in the oven or on the grill)

Servings 4

Ingredients

1 pound smoked polish sausage, cut into 1 inch pieces
1 small head cabbage, cut into 8 wedges
8 small red potatoes, unpeeled, cup into quarters
1 large onion, thinly sliced
8 ounces tomato puree, or sauce
1/8 cup Worcestershire sauce
2 large garlic cloves, minced
2 tablespoons chili sauce, or Sriracha (Asian) hot chili sauce (but cut the amount to about 1 teaspoon and then taste before you add more.)
1/8 teaspoon pepper


Directions

1. Heat grill to medium heat. Or heat the oven to 400 degrees. Cut four 18 X 12 inch pieces of heavy duty foil. Divide sausage, cabbage and potatoes evenly onto foil

2. In a 4 cup measuring cup, combine tomato sauce, Worcestershire sauce, garlic, chili sauce, and pepper; mix well. Spoon evenly over sausage and vegetables. Wrap each packet securely with double fold seals, allowing room for heat expansion.

3. When ready to grill, place packets on grill over medium heat. Cook 30 to 40 minutes or until cabbage and potatoes are tender. Open packets carefully to allow hot steam to escape.


Notes I like the Sriracha Asian hot sauce better cause you can get the heat you want without the vinegar flavor. I changed this up this time. I used only cabbage, potatoes, and smoked sausage. I used 1 can (8 ounce) tomato puree, about ¼ cup Worcestershire sauce, about 1 ½ teaspoons onion powder, 2 teaspoons minced garlic, 1 tablespoon Maggi brand sweet chili sauce, salt and pepper to taste. I added about 4 tablespoons water to thin it just enough to make 1 cup of sauce. I like this much better than using the tomato sauce.

[Semigourmet]

Turkey Chili
Servings 4


Ingredients

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional



Directions

1. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

2. Ladle the chili into bowls and serve with the garnishes of your choice.

3. Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.


Note This is Really tasty. I change a couple of things I added a can of cannelini beans, and would probably add another can of tomatoes. I pureed the chipotles in adobo in the blender and used a tablespoon of the paste. I would cut that back a bit for heat pansies like myself. Topped it with some shredded jack cheese, a little light sour cream and mmmmmm GOOD!

[Semigourmet]

Taco Black Bean Skillet (one skillet meal or wok works great)
Ingredients

1 (24 oz.) jar Old El Paso Thick ‘n Chunky Salsa or Picante Sauce
1 package (4.6 oz.) Old El Paso Taco Shells (12 shells) or tortilla chips
1 cup shredded Monterey Jack Cheese
1 cup shredded Cheddar cheese
1 small onion, minced (1/4 cup)
1 (11 oz.) can White (shoepeg) corn, drained
1 (4.5 oz.) can chopped green chilies
1 (19 oz.) can black beans rinsed and drained
2 teaspoons cumin
1 tablespoon steak sauce
Garnish with: sour cream, chopped fresh tomatoes, sliced ripe olives, sliced jalapenos, guacamole, shredded cheese, or crushed tortilla chips.



Directions

1. Spray deep 10 inch skillet with nonstick cooking spray. Spread 1 cup of the salsa over bottom of sprayed skillet. Break each taco shell into 4 to 6 pieces. Arrange half of the broken shells over salsa. Spread 1 cup of remaining salsa over shells. Sprinkle with ½ cup each of the Monterey Jack cheese and the Cheddar cheese. Top with onion, corn and green chilies.

2. In small bowl, combine beans, cumin and steak sauce; mix well. Spoon evenly over mixture in skillet. Top with remaining broken shells. Monterey Jack cheese and Cheddar cheese and salsa. Cover; cook over medium low heat for 15 to 20 minutes or until mixture is bubbly and cheese is melted.

3. To serve, top with sour cream; garnish with cilantro, tomatoes, olives, jalapenos, guacamole, shredded cheese or crushed tortilla chips.


Notes This is amazingly tasty and no one realizes that there is no meat in it. If you don’t like it too spicy then use mild picante sauce. I also use a bit extra cheese.

[Semigourmet]

Angel food cake with berry sauce (this will serve 4-6 people)

Ingredients

1 (10-ounce) bag frozen blackberries, thawed or frozen
1 teaspoon cornstarch
½ prepared angel food cake, cut into 1-inch cubes (enough to make 4 cups)


1. In a small saucepan, combine blackberries and cornstarch. Bring to a simmer over medium heat. Simmer until blackberries break down, 2 to 5 minutes.
2. Transfer blackberries to a large bowl, add angel food cake cubes and toss to coat cake with sauce. Serve warm or chilled.


Notes Your favorite berry works Great. I like to use a scoop of ice cream with this.

[fahriye]

Hi Soozie, suggestions to your question: DO YOU HAVE ANY RECIPES THAT DON'T REQURE HEAT.
1) COUSCOUS : Boil water, pour over couscous to cover, lid on tightly and let it stand 10-12 minutes or until all the water has absorbed. Then add your choice of ingredients such as, canned salmon, tuna, beans, cold meats, even cheese. Also chopped onion, tomatoes and your favourite vegetables will add taste too.
2) BULGUR ( bulgar ) WHEAT: This is very similar to couscous but nutty in texture and very tasty. Again there is no cooking involved, you just have to soak bulgur in boiled hot water, cover and let it stand until it is soft or al dante to eat. I love bulgur mixed with herbs and spices and mixed salad and lemon juice, it is very tasty and filling. You can find FINE bulgur in continental food stores. Even M & S have them. But it has to be FINE version not the COARSE bulgur which require cooking.
3)Also HOT TOASTED SANDWICHES are quick and easy to make and serve them with salad as a meal. I use my sandwich MAKER often for a quick snack. Cheese and onion toasties very tasty, but you can do tuna and onion, baked beans and tomato, ham and pickle and so on.
4) PITTA BREAD is another of my quick to make light bites but very filling. I love whole meal pitta bread filled with olives, tomatoes, fetta cheese or hard boiled eggs with mix salad. You don't have to but, I heat the bread in non stick pan or in a toaster first so it is is nice and hot for my filling.
5) INSTANT NOODLES are a quick snack to make in microwave and add your own herb and spices, cooked chicken or tinned food and sauces to your taste.
I hope these will answer your question.

[Semigourmet]

Do you have some recipes that don't require heat or hearty mixing, except for salad? ;)

WOW! Sorry soozie, I looked right over this question.

Have you looked at maybe getting yourself a single electric burner? Just a thought. And Do you have a microwave? or just the fridge?

Now as for the recipes? HMMMM......

Chicken Wraps: this serves about 6

Ingredients

1 ½ cups chopped cooked chicken
½ cup salsa
1 can (15 oz.) black beans, rinsed and drained
1 can (7 oz.) whole kernel corn, drained
6 spinach or flour tortillas
1/3 cup sour cream
Additional salsa, if desired


Directions

1. Mix chicken, ½ cup salsa, the beans and corn. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with sour cream

2. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with additional salsa.


You can buy the cooked cut up chicken in the grocery store. and if you have some leftover rice from a dinner out you can add it to the sandwich also.

[Semigourmet]

Layered Itlian Sandwiches: this serves 6

Ingredients

1 round focaccia bread (about 8 inches in diameter)
1 container (7 oz.) refrigerated basil pesto
4 ounces sliced hard salami
6 lettuce leaves
4 Roma tomatoes, sliced
6 ounces thinly sliced smoked turkey
4 ounces sliced provolone cheese


Directions

1. Cut focaccia horizontally in half. Spread pesto on both cut sides of focaccia

2. Layer salami, lettuce, tomatoes, turkey and cheese on bottom of focaccia. Add top of focaccia , wrap in plastic wrap and refrigerate at least 1 hour to blend flavors. Cut into 6 wedges.

[Semigourmet]

Mediterranean Chicken Focaccia Sandwiches: this serves 6

Ingredients

1 (1 pound) round loaf focaccia
¼ cup mayonnaise
¼ cup pesto
2 medium tomatoes, sliced
4 (1 oz.) slices mozzarella or provolone cheese
1 medium green bell pepper, sliced
1 thin slice red onion, separated into rings
2 cups shredded cooked chicken


Directions

1. Cut focaccia in half horizontally. In small bowl, blend mayonnaise and pesto. Spread on cut surfaces of focaccia.

2. Layer bottom half of focaccia with tomatoes, cheese, bell pepper and onion. Place chicken on top of vegetables. Cover with top half of focaccia; press down lightly. Cut into wedges

[mcnerd]

CANNED HAM IN THE CAN

1 canned ham -- (any size)

Remove key from can. Punch holes in can with can opener. Put in 350 degree oven for 30 minutes. Remove from oven and pour off liquid.

Pour in barbecue sauce, sweet and sour sauce, coke, etc. Return to 325 degree oven for 20 minutes per pound. Remove from oven and open can with key.

Slice and serve

[fahriye]

HUMUS

100 g cooked chickpeas
2 fat cloves of garlic, chopped
1 tsp chilli powder
200 ml runny tahini ( sesame seed paste )
100 ml lemon juice ( 2 lemons )
100 ml olive oil.

1 tsp sesame seeds
1 tsp chilli pepper powder or sweet paprika powder
2 tsp olive oil.

First put chick peas, garlic and chilli powder in a food processor and pulse it several times. Then add the tahini, lemon juice, olive oil and let it turn until it becomes creamy. Transfer humus on a serving plate. Sprinkle with sesame seeds.
Heat 2 tsp of olive oil in a small frying pan add the chilli powder or paprika and drizzle over humus. Decorate with olives and parsley leaves just before serving.