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 Posted: Wed Jul 09, 2008 5:26 pm
Many recipes come from our original thread, Gluttony 101. However, recipes posted here will *not* be added to the main thread. They will be added here as exclusive guild-only recipes! Ooh, super secret, huh? Symbol Key:§ - Healthy ☼ - Vegan Meat Recipes
Damn Good Burger
Penne Pasta with Sausages
Frito Pie in Less than Five
Poor Student`s Steak, Beans, and Corn §
Krunk Tacos
Happle Bagel Sandwich §
Upside Down Skillet Pizza
Lumpias
Cheap Stroganoff
Goulash
Fried Rice with Meat of Choice
Cheap Steak Burgers
Spaghetti Bolognese
Salsbury Steak
Latin Spiced Pork Chops §
Ruido`s Really EZ Cheesy Dogs
Meatloaf
Fajitas
Sunset Salad
Stuffed Shrooms with Bacon
Beans on Toast (w/ hotdog)
Chinese Dim Sum
Fast n` Easy Lunch Wrap
Taco in a Pan
Shrimp, Meat, and Pasta
Spam Onigiri
Bagel Pizza
Something Sausages §
Beef Noodle Thingy
Project Stew
Beef Teryaki
Taquitos Chiquitos
Bacon Filled Cherry Tomatoes
Alternative Panini Pressing Sandwich Technique
Taco Soup
Goulash 2
Easy Cheesy Shepard`s Pie
Bear`s Easy Noodles
Southwestern Fajita Wrap §
Nacho Burgers
Frizzle Dizzle
Beefy Ketchup Noodles
Pork Neck
Taco Lasagna
Stamppot
Easy Oven Pizza
Ham, Bacon, and Olive Pasta
Easiest Possible Yummy Meatloaf
Mmm, Glop!
Garlicky Bacon with Pita Bread
Dorito Chili
Nachos Supreme...From a Can!
Fajitas on a Budget
Mushroomey Beefy Rice
Baby Back Ribs With Jammy Glaze
Jalapeno Ham Wrap §
Yummyful Pasta Salad
--------------------------------
Guild-Only Recipes
Savory Beef Roll §
Italian Penne and Sausage
Russian Meatballs §
Collin`s Pizza Bagels §
Pozole
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Posted: Sun Jul 13, 2008 7:09 pm
Savory Beef RollAppliances Needed: Oven, skillet This recipe is based off the meat roll served at Blue Moon Cafe in Baltimore, Maryland. It was featured on an episode of Diners, Drive-Ins, and Dives. This is a.. lower calorie/fat version xD; Taki's Level of Difficulty for the Average College Student: stressed 1 roll Pillsbury Crescents (I used the reduced fat one, but any variety will do) 1 package ground beef (Again, I used super-lean ground beef. Ground turkey or chicken will also work) some butter, margarine, or smart balance Cashew pestoA little bit of flour HardwareFlat surface Rolling pin Oven Skillet 1. Heat skillet to medium - medium-low heat. Spray with nonstick. Season your ground beef to your liking. I like to use a combination of chicken fajita seasoning, ground cumin, and ground oregano. Brown the meat and remove excess fat from the pan. Break it up with the spatula. 2. Preheat oven to 350 and spray baking sheets with nonstick 3. Remove your crescent roll dough from the container and dust it and the flat surface with flour. (and the rolling pin) Roll the dough flat until you make a rectangle. I usually try to get it around 8x11". The desired thickness is up to you. 4. Spread butter, margarine, or smart balance on the dough that is facing upwards. Then spread the cashew pesto on top. Sprinkle with the cooled cooked ground beef. Lightly press it into the dough. Make sure you leave about 1/2" untouched by the butter/pesto/beef on the long ends of the dough so they'll seal once you roll it up. 5. Roll your dough up into a log, kind of like making sushi or cinnamon rolls. (Roll it up lengthwise.) Pinch the end of the dough to close the log and make a seam. Place the log seam side down. 6. Use a sharp knife to make 1/2" thick slices. Place them on the sheets, giving them about 2 inches of space inbetween each roll. 7. Bake for 15 minutes. 8. Remove from oven and let cool for 5 minutes.
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Posted: Thu Aug 14, 2008 1:06 pm
Italian Penne and Sauage
Difficlty Level (depending on your cooking experiance): heart heart heart to gonk
1 lb Itlian sauage crumbled
1 cup Green Bell Pepper cut into strips
1 cup Red Onion cut into strips
1 tsp Minced Garlic
1 tbsp Olive Oil
1 tbsp Italian Seasoning
1/2 cup grated Parmesan Cheese
16 oz. Cooked and drained Penne pasta
Cook first 4 ingerdents in heated olive oil on meduim high for 15 minutes, stirring. Add italian seasoning last 2 minuets of cooking. Toss sauage mixture and cheese with pasta. Serve and enjoy.
(if you want to make it a bit healthier, you could use turkey sauages. but it may not taste "right" smile )
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Posted: Thu Aug 14, 2008 6:11 pm
marieface Italian Penne and Sauage
Difficlty Level (depending on your cooking experiance): heart heart heart to gonk
1 lb Itlian sauage crumbled
1 cup Green Bell Pepper cut into strips
1 cup Red Onion cut into strips
1 tsp Minced Garlic
1 tbsp Olive Oil
1 tbsp Italian Seasoning
1/2 cup grated Parmesan Cheese
16 oz. Cooked and drained Penne pasta
Cook first 4 ingerdents in heated olive oil on meduim high for 15 minutes, stirring. Add italian seasoning last 2 minuets of cooking. Toss sauage mixture and cheese with pasta. Serve and enjoy.
(if you want to make it a bit healthier, you could use turkey sauages. but it may not taste "right" smile )
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Posted: Thu Aug 14, 2008 11:24 pm
Thankies, and no problem. I got it off the back of an italian seasoning bottle, heh. I made it for dinner tonight, and I had to stop my fiance from eating it all so he could have some left to take with him to work, (he's one of those skinny guys that eats like a horse but doesnt gain weight.)
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Posted: Fri Aug 29, 2008 5:54 pm
Russian Meatballs
Difficulty: heart for preparation, but only if you have the equipment.
Need: Oven, baking tray with walls, a meat mincer. (If you buy your meat pre-minced you may be able to get away with a blender for just the onion, but it's not certain)
Ingredients:
0.5 - 2/3rds of the total meat: beef
0.5 - 1/3rd of the total meat: any other red meat - veal, pork, lamb, whatever you want
Per 1kg total of meat, you'll also need
400g brown onion
2 heaped teaspoons of salt
pepper
If you're buying pre-minced meat, this is easier. If you're buying actual chunk meat of some sort, the meatballs will be slightly drier due to less fat content, but you'll actually know it's meat!
Chop onions into wedges and put down the meat mincer with a small amount of minced meat, or all of the chunk meat. Once it's all minced, mince it again for added smoothness in texture. Add salt and pepper, stir everything through really well so it's all mixed.
Grab a large chunk of meat in your hands and flop it back and forth forcefully between them until it's slightly flattened, elongated and stays together itself. It should be about the size of your palm. Place in baking tray, repeat with rest of meat. Don't be afraid to smush the meatballs against each other a little if there's not much space, they'll shrink away a little when cooking.
Stick in oven, bake 40-45 minutes at 180C. You'll know they're done when the juice that comes out onto the bottom of the tray is bubbling and clear - if it's cloudy cook a little longer!
If you let them cool while they're still in the tray, they'll absorb most of that liquid and be even juicier.
I like them hot as soon as they're cooked with pasta, and cold, sliced in half, the next morning as a sandwich filling. biggrin
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Posted: Fri Aug 29, 2008 7:01 pm
One can never go wrong with meatballs. xD Thanks!
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Posted: Tue Sep 15, 2009 2:19 pm
Collin's Pizza Bagels
Source: thatsfit.com article
Taki's Level of Difficulty for the Average College Student: heart
Ingredients:
* 1 Lender's onion-flavored bagel, 200 calories and 1.5 grams of fat
* 1/4 cup of Ragu spaghetti sauce flavored with meat 45 calories and 1.5 grams fat
* 1/4 cup fat-free shredded mozzarella, 45 calories and 0 grams of fat
Directions:
1. Top bagel with spaghetti sauce.
2. Add low-fat mozzarella cheese.
3. Toast and eat!
Serves 1, contains 290 calories and 3 grams of fat
Taki's Note: If you don't have an oven or a little toaster oven, a microwave should work, though it won't be as crispy.
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Posted: Mon Dec 21, 2009 12:26 pm
PozoleSource: Dad, lol Pozole is a traditional pre-Columbian soup or stew from Mexico. Taki's Level of Difficulty for the Average Colleget Student: stressed stressed (Because this is usually not something dorm students can make, haha) Ingredients 1 pork picnic (pierna), trimmed & cubed (don't discard bones) bottled water (not tap water, please) 1 onion, peeled but left whole 1 head of garlic also left whole (remove outer layers of peel, but let it retain its form) 1/2 to 2/3 of a 3.25 oz jar of Gebhardt menudo spice mix1 large (5 lb?) can of white hominy salt to taste oregano leaves cabbage, finely diced radishes, sliced tortilla chips from Capistran's (the chips usually served with salsa in your local Mexican Restaurant, they're more of a smoother, corn chip and feel less gritty and rough to the touch) Instructions I recommend buying the pork picnic at a local supermarket (We go to Lopez) because it's fresh and you can have the butcher quarter it for you. Trim the outer layer of skin and fat and discard. Remove all of the meat from the bones, and cube it into smaller pieces. Add the bones to the pot as well because this gives it flavor. You will take them out once the meat falls off. Add a bit more than enough water to cover the meat entirely and bring to a full boil. Lower the heat and simmer on medium heat. The meat will cook in about an hour, or as soon as the bones are clean. You don't want to add more water after the meat has fully cooked so guestimate how much you will need to boil for an hour without drying out the pot.Add the whole onion (not chopped!) and the whole head of garlic (not peeled!) to the meat and let it flavor the broth. Skim the top of the broth for all the impurities and liquefied fat. Once the meat is cooked you will remove both the onion and the garlic, you will add the drained hominy and the gebhardt menudo spice mix and salt. Add oregano leaves at this time as well. (The spice has too little in my estimation, so I always add more at this time, but that is up to you). I usually use a whole 3.25 oz jar of menudo spice mix for two pork picnics and two large cans of hominy, so guestimate how much meat you are preparing and how spicy you want the pozole to taste. Half of the jar should be sufficient but you need to see the coloring of the water and taste the broth to be sure. When you're ready to serve, top with chopped up cabbage, sliced radishes, crushed tortilla chips, and a good squeeze of lemon or lime.
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Posted: Fri Aug 13, 2010 5:00 pm
I wanted to share this with the guild. I've made it twice so far and I really like it. <3 Hope there isn't something similar posted!
Cheesy Mac and Beef
Source: From a Publix recipe. If you like Hamburger Helper, this is a good non-instant version.
Difficulty: heart to stressed , depending on if you cook or not, lol.
Ingredients:
1 lb. ground beef
1 can beef broth (14.5 oz)
1 cup water
8 oz. elbow macaroni (2 cups)
1 can evaporated milk (12 oz)
1/4 cup processed cheese sauce (I use Cheez Whiz)
8 oz. shredded sharp cheddar cheese
Preheat large skillet on medium-high for 2 to 3 minutes. Place ground beef in pan and cook 5-7 minutes, stirring to crumble meat, or until beef is brown and no pink remains.
Stir in broth, water, and macaroni; bring to a boil. Cook and stir 10-12 minutes, or until liquid is mostly absorbed and pasta is soft and tender.
Stir milk into pasta. Remove from heat. Stir in both cheeses until smooth and melted. Makes 6 servings.
Note: This recipe makes a lot (at least to me), so you could cut it in half if you're making it for yourself.
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Posted: Thu Jan 17, 2013 2:17 pm
Here I have an easy recipe for a Spaghetti carbonara. I made it quite some times, and I love it. It is super quick, it takes not more than 15 minutes to prepare. It makes exactly one meal, and has several options to spice it up and include leftover veggies in it. If you do not add any of those veggies, make sure to eat a salad with it c:
Source: Studenten kookboek, but changed the recipe to my own liking.
Difficulty: heart heart to stressed , the recipe is very easy, but adding the egg mixture can be tricky to get the hang of it.
Ingredients:
100 g spaghetti, uncooked
small package of bacon cubes (100 g)
1 egg
1 tablespoon milk
1 tablespoon shredded cheese (the kind doesn't matter, just whatever you have laying around)
Salt and pepper
Optional:
- tablespoon cream, but you don't have to open a package for this.
- clove of garlic
- mushrooms, leek, and/or chicory, cleaned and cut into small pieces.
- Parsley as a topping
- Extra shredded cheese as a topping
The recipe:
1. Let the water boil, and cook the spaghetti according to the package (7-8 minutes for the ones I usually have) until they are al dente.
2. OPTIONAL Peel the garlic and cut it into small pieces or use a garlic press to get it into small pieces. Fry it in a frying pan, do not use any oil or butter.
3. Add the bacon cubes and let them fry until they are done the way you like them. I like them somewhat crisp, but still mushy. OPTIONAL: if you want to add any vegetables, add it to the bacon bits and fry it with the bacon.
4. Put the egg in a separate bowl with the milk (and cream) and mix until it is an even mixture. Add the cheese and mix. Season with salt and pepper.
5. Once the pasta is ready, drain it but do not rinse with cold water. Put it back into the pan, add the bacon and possibly veggies and the egg mixture. At a very low heat, warm the mixture up while you keep stirring. the sauce should turn into something nice and creamy. Be patient, if you heat it too quickly the sauce will become crumbly instead of a nice cream.
6. OPTIONAL add some parsley and cheese over the dish and you are ready to go!
EDIT: I also tried it with soy sauce added to the mixture and a handful shrimps instead of bacon
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