/CK/

College Recipes

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 INDEX
04, Mushroom Broccoli/Chicken with Rice, 4
04, Paprika Chicken, 4
04, European Dumplings, 4
05, Stu¤ed Green Peppers, 5
05, Rice that isn’t burnt to hell, 5
06, Salmon with stir-fry vegetables, 6
06, Stew-so-easy-you-could-make-it-while-donkey-punching-your-sister, 6
07, cheap-ass chili, 7
07, Basic Cheese Sauce, 7
08, Pancakes
08, Potato-egg casserole
08, Chicken Parmesan
09, Swiss Steak
09 Spinach Casserole
10 Koreak-leftover-rice-dish-you-can-make-in-the-microwave aka spicy rice
11, Easy Seasoning for Kalbi (Korean BBQ)
11, Polish Drop Potato Dumplings
12, Homemade Mac and Cheese
12, Roast Garlic Mashed Potatoes
13, Créme Brulee
14, Frozen Fruit Syrup
14, Oven Baked "Pie-Filling"
14, Cabbage Salad
15, Farmers Breakfast
15, Homefries
16, Caprici Salad (A fake salad that might impress the womenz)
16, Potato Pancakes (Latkas?)

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 17, Bean Salad
17, Minute Steak with sauce
18, Casserole
18, Shoyu Chicken

19, Easy and cheap potato pancakes

19, Potato and leek soup, with lamb (P)
23, Mug Brownies

23, Jäger schnitzel (P)

25, Mexican Lasagna
26, Curry (P)
28, Russian Tea Cakes
29, Bread

(P) indicates that there are images that go along with the recipe.
number infront of recipe is the pagenumber.

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 Collection of recipes from /ck/ with contributions from various anonymous
posters as well as some named ones (Ruen, Jentaro).
OP suggested sauteeing some onions and garlic to add to the dishes, but
since all the recipes are mangled up here i removed it, but keep it in mind.

Oh hay /ck/ I wrote out some recipes for you.

Some cheap, tasty, college budget recipes. I suggest you add to this thread
too.

Mushroom Broccoli/Chicken with Rice

cost: approx 12-15$
4 heads of broccoli
8-10 chicken thighs, skinless
2 cans of cream of mushroom soup
Cut up chicken breasts into bite sized pieces and line the bottom of a roasting
pan or ceramic baking dish with a lid. Empty one can of soup onto the chicken
and stir well. Cut the broccoli into similar sized pieces, and top. Empty the
second can over top of it, and stir well. For optional tastiness, add shredded
cheddar and/or Parmesan. Cook for 45min-1hour at 450degrees or until the
broccoli looks ’wilted’and is softened/chicken is cooked. Serve with rice. This
makes enough for 4 college students for supper, as well as one or two tupperware
containers of leftovers for lunch if you’re lucky.

Paprika Chicken
cost: approx. 2-5$ per serving
1 chicken breast to;
2 ? regular sized onions (the ones you buy in 10lb bags)
2-5 tablespoons of Sweet Paprika
Chop onion into large chunks and fry lightly in oil until clear and soft. Chop
the chicken into bitesized pieces. Move the onion to the edges of the pan, and
place the chicken in the middle. Stir until chicken is completely cooked (this
is important else you get strange textured chicken). Add paprika to taste, and
…ll the pan with enough water to not cover. Simmer for 1-4 hours or until
the paprika becomes pasty. Add water as needed. Serve with dumplings and
sourcream(see dumpling recipe). Serves 1 person ? multiply the recipe by the
amount of people you intend to serve.
Note: If you “boil”the mixture the onions will turn to mush and the chicken
will become tough, dry, and ‡aky. This is best done in a crock pot on low heat
for all day. I prefer my chicken with a strong paprika ‡avour, but you can easily
use very little.

European Dumplings
cost: approx. >1$
1 egg to;
approx. 1 cup milk
Flour

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 teaspoon of salt and sugar.
Before starting, get a deep pot and …ll it with water and boil it with a pinch
of salt in the water.
Beat the egg, salt, sugar and milk together until it has a light yellow con-
sistency. Add the ‡our until it turns into a paste that sticks to your …ngers
like glue (If it turns out watery, keep adding ‡our until it reminds you of bread
dough). Clean o¤ your hands and take two spoons, scooping out the mixture
with one while using the other to scrape it o¤ into the water. The dumplings
will ‡oat to the top of the water when done; remove and keep as dry as possible.
Serve with either very light recipes, or with heavy ones for winter.
Note: These are extremely heavy (they are basically boiled dough). I made
1 ? this recipe and it fed 4 people, as well as 2 lunches with the Paprika chicken.

Stu¤ed Green Peppers

cost: approx 5-10$
4 Green/Yellow/Red Peppers
1-2lbs ground beef (any other meat will work …ne as well)
1 egg
Splash of worchester sauce
1 tablespoon Black Pepper
Liberal amount of Paprika
Cut the pepper as you would a pumpkin used for carving. Hollow out the
seeds and clean, making sure to remove stickers on the skin. Place it in a
roasting pan or baking dish with a lid, and …ll with an inch or two of water.
Put enough paprika in to turn the water red.
Mix the egg, ground meat, worchester sauce and pepper, as well as any other
spices. It should stay together like packed meatballs. Fill the peppers with the
meat (if you have any left over, roll into meatballs and place in the pot with the
peppers). Put the caps back on the peppers, put the lid on, and cook at 450F
for approx. 1 hour. Makes enough for 4 people.
Optional: Remove the peppers, and pour the remaining paprika/meat juice
liquid into a gravy dish, and mix sour cream into it until it becomes orange.
Serve over rice as a sauce with the peppers.
Note: This is probably one of the cheapest meals you can make that’s ex-
tremely …lling. If you don’t have enough ground meat, you can easily put
leftover rice into the mixture. Cost depends also on whether you use cheaper
green peppers, or more expensive and sweeter red/yellow.

Rice that isn’t burnt to hell

cost: cheap as shit you chucklefuck.
Rice.
In a pot, pour desired amount of rice (it will expand to 2-3x it size, so usually
a handful will feed one person). Cover the rice with 1.5-2x the amount with
water. Put on cold burner and turn the heat up to max, and watch it carefully.
Once it starts to over‡ow, turn down the heat to simmer. Wait 10-20minutes

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until there is no visible water and remove it from heat, letting it sit for at least
5 minutes.
Optional: Cook with a tablespoon of butter in the water.
Note: Do not stir, and keep the lid on at all times. Stirring it makes the rice
extremely gluey and watery. If you need to test if it’s ‡u¤y all the way through,
use a fork to push a bit away from the side of the pot. I am also surprised by
the amount of people who can barely make microwave rice, let alone actual rice,
hence this entry.

Salmon with StirFry Vegetables

cost: approx 5-15$
1 Salmon steak
1 Bulk Carrot
1 Green/Red/Yellow Pepper
2 Stalks of Celery
Half a head of Broccoli
Any other vegetable
Take a piece of tinfoil twice as tall/wide as the salmon, and grease with
butter. Place the salmon in it and wrap it up. Place in the oven at 450degrees
until it ‡akes and is light pink all the way through (approx 20 minutes). Test
for doneness by ‡aking it with a fork; if it easily breaks apart and is a light pink
colour it’s done.
For the vegetables, wash it all, inspect for pesky grocery store stickers, and
thinly slice. Cook in a tablespoon of oil on medium heat until the peppers are
soft. Add seasonings of choice, such as; vegetable premixed spices, thai curry
sauce, or just a dollop of butter. Serve the vegetables alongside the Salmon.
Serves 1-2 people.
Note: Buy salmon while it’s on sale (20$ for 2 long steaks that can be divided
into at least 6 decent sized servings) and freeze, thawing it by taking it out of
the freezer and putting it in the fridge the night before you plan to cook it.
Talipia also works very well, and is much cheaper.

Stew-so-easy-you-could-make-it-while-donkey-punching-
your-sister
cost: approx 10$
1-2lbs stewing Beef, cubed
3 large bulk carrots
1 litre of V8 juice
3-5 stalks of celery
as many potatoes as you want
Any other vegetable
Take the cubed beef and ‡our it, then cook in a pan/dutchoven/crock pot
until fully cooked. Chop the vegetables into cubes/bitesized pieces and add to
the pot, pouring enough V8 vegetable/tomato juice to cover it. Lower the heat
to gently simmer it. Cook for 2-3 hours. Serve with buttered crusty bread. This

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will make enough to serve 2-6 people depending on how many vegetables you
put in it.
Note: This technically can’t be called a stew I believe, but it’s good enough
at the price you make it. The V8 juice also adds a lot of ‡avour, so you don’t
need to own a lot of spices. The stew itself doesn’t really need to be stirred very
often either, which makes it great for stove cooking while you play videogames.

Cheap-Ass Chili
cost: approx 10$
1-3lbs ground beef
2 cans of Kidney beans
2 normal sized cans of Tomatoes (diced)
OR
1 Large can of Tomatoes (diced)
chili powder
Cook the ground beef and break it up into as small pieces as possible. Drain
the extra meat juice; add the drained tomatoes and stir. For thick chili, do
not drain the kidney beans ? for thinner, soupier chili drain one can of kidney
beans. Add chili spice to taste (I like my deep red) and stir, and simmer for at
least 3-5 hours. It will be done when the beans are soft, and everything is a rich
colour and tastes of the spices you added. Will serve 2-5 people depending on
the circumstance.
Optional: Dark chocolate, dried peppers, peppers, celery, onion, anything
you can think of. Top with grated cheddar, a dollop of sourcream, and eat with
corn chips (tostitos) or buttered bread.
Note: This is a very very basic recipe. It’s also extremely cheap and will
taste just as good, if not better the next day. This is ideal if you are extremely
poor, because canned kidneybeans/tomatoes can and will go on sale for as little
as 50 cents each. It is also several times more …lling than shitty instant noodles.

Basic Cheese Sauce

cost: approx >1$
1 tablespoon ‡our
1 tablespoon butter
1 cup milk
1 cup shredded cheese (Cheddar works best)
a dash of salt and pepper
In a shallow pot, melt the butter at medium heat and stir in ‡our until it
becomes pasty. Don’t let it bubble and burn. Pour the milk in a little at a time
to let it heat it up with the ‡our/butter mixture. Add the salt and pepper. It’ll
start to thicken at this point. Again, do not allow it to boil. Add the shredded
cheese (as thinly grated as possible) and stir in until all the cheese is used. You
can boil it now at this point lightly, but personally this is the part I take it
o¤ the stove and let sit for a few moments to let it thicken. Serve on top of
Vegetables, or as the base to homemade macaroni and cheese.

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 Note: I don’t recommend using margarine since it’s an oil. If you’re using
mixed cheese, try to make the majority Cheddar, else it’ll be really really strong.
Add powdered mustard if you want more ‡avour.

Pancakes:
Price: Dirt Cheap
- box of premixed buttermilk pancake mix.
- water
- eggs
- maple syrup
Put the …rst three in a big ol’pot. (Just dump the mutherfucker in there)
and mix it. Pour it on a griddle and fry them up at once. Smother those bitches
in syrup and youve got yourself a shit-ton of pancakes. Makes about 50 servings.

Potato-Egg casserole
Serves about 4 people, but you can add/take away the amount of ingredients
to …t your own needs.
Costs >$10
6-8 medium/large russet potatoes
6-8 large/jumbo eggs
1 c. (1/2 pkg) shredded cheddar cheese
1/2 medium/large onion (optional)
salt and pepper
paprika (optional)
chives (optional)
1. If you like your onions to be a little more tender (as opposed to crisp
and crunchy), throw them in a frying pan over medium heat for 5 minutes or
so (until they start to turn a little translucent). If you don’t mind the crunch
and/or hate onions, then disregard this step.
2. Boil some water. Once water is at a hard boil, gently drop the eggs in
the water. To get the perfect hardboiled egg, let them boil for approximately
10-13 minutes. If you don’t cook them long enough, the yolk will be runny.
Conversely, if you cook them too long, the yolk will turn greenish.
3. While your eggs are boiling, get your potatoes peeled, cubed, and in some
hot water. You want them to be soft, because you’re going to mash them.
4. Preheat your oven to 400.
5. Mash potatoes, and shell the eggs, then cut the eggs horizontally into
slices.
6. Layer your potatoes, eggs, onions, then cheese in a casserole dish. Create
as many layers as you like, but make the top layer potatoes. Salt and pepper
the top layer to your taste, and add paprika liberally. Bake for 30-40 minutes,
sprinkle chives on top before serving.
*We tried adding other ingredients in this recipe: mushrooms and frozen
broccoli are equally delicious if added.

Chicken Parmesan (without the parmesan)

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 Serves 4 people
costs >$10 (depending on how expensive chicken is)
4 boneless skinless chicken breast
1 lb (1 pkg) pasta of your choice (I recommend spaghetti)
1 jar pasta sauce of your choice
1 c. (1 pkg) mozzarella cheese
1 egg
Breadcrumbs or Ritz crackers crushed into bitty pieces
1. Preheat oven to 375 degrees.
2. Heat a frying pan with olive oil on your stovetop on High heat.
3. Whisk an egg in a bowl, and pour breadcrumbs in a separate bowl.
4. Dip chicken …rst in the egg bowl, then the breadcrumb bowl, then …nally
into the frying pan. Do this with all breasts.
5. Sear the chicken on the pan at high heat until the outside of the chicken
is brown and appears to have a "crust." You’re not *cooking* the chicken, just
searing it to lock in the moisture for when you bake it.
6. Pour half your jar of sauce in a casserole dish, then place the chicken on
top of it. Pour the rest of the sauce on top of the chicken, then add the cheese
being sure to cover the chicken as well.
7. Bake for 40 minutes; prepare pasta as instructed on the box.
8. Serve together and enjoy! Sprinkle some parmesan cheese on top before
eating if you like.

Swiss Steak
costs will vary depending on price of meat and how many people you’re
serving. Steak’s expensive (~$5/lb on sale) but worth it for a treat every once
in awhile.
Sirloin steak
2 cans french onion soup
mashed potatos
1. Preheat oven to 350 degrees.
2. Put steak and cans of soup in a casserole dish. Bake for 40 minutes.
3. Prepare some mashed potatoes to go along with the swiss steak. Use the
"sauce" in your swiss steak as gravy, and enjoy!

Spinach casserole
Serves 4 people
Costs >$5
2 -10oz pkgs of frozen chopped spinach
1 lb cooked pasta (I recommend spaghetti)
2 c. (1 pkg) shredded cheese (we usually use the "Mexican" variety by Kraft;
Colby-Jack by Sargento, etc).
1/2 medium onion
1 c. sour cream
1. Cook the pasta as indicated on the box.
2. Preheat oven to 400 degrees.

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 3. Cook the spinach as indicated on the package. Be sure you drain the
spinach to rid it of excess water (you can sacri…ce a towel and wring the spinach
in it–your towel will forever be stained green, though).
4. Finely chop the onion into small pieces.
5. Add the spinach, pasta, sour cream, onion, and cheese in a large bowl
and mix it together. Pour it all into a casserole dish and bake for 40 minutes.

Korean-leftover-rice-dish-you-can-make-in-the-microwave
aka Spicy Rice
serves as many people as you want provided you have enough ingredients
costs vary
My roommates ask me to make this for them all the time; I always use
leftovers because it’s so convenient.
A hell of a lot of rice (1-2 cups for 4 people)
Kimchi (a Korean vegetable)
Korean hot/spicy bean paste (I have no idea what it’s called in English; the
label says "Go chu jang"–see picture)
Leftovers*
Any and all vegetables
Any and all meat cut into bite size pieces (try to focus on just 1 meat if you
have many to choose from)
"Light" soups (such as chicken soup, kimchi jigae, or even ramen soup) -soup
is optional, it just adds ‡avor.
1. Make rice.
2. Add leftovers to rice.
3. Depending on how spicy you like it, add the spicy bean paste. About 2-3
good spoonfuls if you like it on the milder side. Add as much kimchi as you
please.
4. If you have any "light" leftover soup, add about a half cup of it. Mix it
all together thoroughly so that the rice is a nice orangeish color from the spicy
bean paste.
5. Optional step-if you have any lettuce, you can turn this dish into Lettuce
Wraps. Just wash a head of lettuce and spoon rice onto a leaf of lettuce. Wrap
the lettuce and enjoy!

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 Easy seasoning for Kalbi (Korean BBQ)
Korean BBQ is basically where you sit at a table and get plates of uncooked
meat. You get to cook your meat at your table where there is a grill, and season
it as you please. It’s very similar to Chinese hot pot, but instead of making it
in a pot, you make it on a grill.
This is a "dipping sauce" recipe for your cooked meat.
Assuming the meat is unseasoned...
In a small dish, pour in 2 tbsp Sesame oil, 1 tbsp black pepper, and 1/2
tbsp of salt (these are all approximations; basically just dump a bunch of salt
and pepper in a small dish that already contains sesame oil. You’re supposed to
have more pepper than salt, but it really doesn’t matter). Stir it all together.
Dip cooked meat in, making sure that it touches the spices on the bottom. Eat
to your heart’s content!
*This "dipping sauce" tastes especially good if you use it in lettuce wraps.
Take a leaf of lettuce, add a spoonful of rice to the middle of it, place a piece of
meat on top of that, wrap it up and enjoy.

Polish Drop Potato Dumplings

Cost: super cheap
Ingredients:
* 1 large potato, peeled and grated
* 1 cup all-purpose ‡our
* 1 cup whole milk
* Salt and pepper to taste
Bring a large saucepan of salted water to a boil. Meanwhile, in a medium
bowl, mix all ingredients until a thick paste forms.

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 Get half a teaspoon of the mixture and drop it gently into the boiling water.
Simmer about 20 minutes or until dumplings taste done. Drain in a colander
and serve as a side dish, a Lenten/vegetarian meal or in soup.

Homemade Mac and Cheese

cost: approx 10$
1 large bag of dried pasta, any kind
Butter
1-3lbs of ground/strip meat, sausage, ham, etc.
Left over vegetables
4-5x Cheese sauce recipe
Optional spices: Dry mustard, paprika, extra pepper, hotsauce, etc.
In a large pot, boil the dried pasta (I use elbow macaroni) until it is “al
dente”, or otherwise, still has a …rm shape but is soft. It’s the point before it
becomes mush, and after it’s lost its dried out crunchiness. While watching the
pasta, cook up any left over or raw meat of your choice. You can also throw
in the leftover vegetables to heat up during the last few minutes of cooking the
meat. Drain the pot and put it back on the cooling burner; this will help get
rid of any excess water. Prepare the cheese sauce; optionally, you can use more
milk and less cheese to help it stretch further. I’d advise against using Kraft
singles, Velveeta or any overly processed cheese, as it will just end up tasting
pretty bad, as well as the few extra dollars spent on good cheese will make a
world of di¤erence.
In a baking dish, grease the sides with a thin layer of butter; this will make
cleanup easier and it will slide out of the dish. Fill the dish with macaroni,
while mixing in the meat/veg. Mixture. Afterwards, mix in the cheesesauce.
Top with grated cheese(s), breadcrumbs, etc. Cook until bubbly and the top
layer is golden brown. Serves 4-6 people.
Note: If using raw vegetables such as broccoli or cauli‡ower, I’ll throw them
in with the noodles to cook. I prefer not to use any starches or heavy veg, as
well as crushed crackers on top due to personal preference.

Roast Garlic Mashed Potatoes

cost; 1$ per serving
For one serving:
6-10 Red potatoes, baby/small
2 tablespoons heavy cream (milk otherwise)
1 tablespoon chicken stock
1 tablespoon butter
1 segment of a clove of garlic
Peel the garlic and remove the ends. Place in the shallow pot with a small
amount of oil and cook until it’s brown and crispy on all sides. Remove from
the pot, give the pot a quick rinse and …ll with water (Careful, if you use too
much oil and pour water into the pot it will spit). Place the potatoes in the pot
and boil at high heat until they are soft and you can push a fork all the way
through without much force. Do not overcook!

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 Drain the water and place back on the cooling burner to get rid of excess
water. Add all other ingredients, as well as an optional dash of salt and pepper
or half a handful of cooked bacon pieces (real bacon bits work as well). Mix
with a masher or a fork until it is smooth with small chunks. You want to avoid
over mixing it, else it’ll get gluey, so try to fold the mixture into itself instead of
just mashing it up and down. Top with a teaspoon of butter and cracked salt
and enjoy.
Note: Green onions, Bacon, thyme, any other spice you could think of works
extremely well in this too. I used to make this at the steakhouse I worked at,
except without the chicken stock and in 30lb increments.

Crème Brulee
cost: approx 5$
1/2 cup/4 ounces sugar
6 egg yolks
1 teaspoon vanilla/fruit extract
2 cups/1 pint of Heavy Cream
In a medium heat pan, pour the pint of Heavy Cream (I use whipping)and
let it sit until it forms a skin on the top and is thoroughly warm.
Separate the eggs by cracking it open into one palm with your …ngers slightly
open, pouring it from hand to hand until you have only the yolk left. If it breaks,
place in a small tupperware container and save for breakfast’s scrambled eggs.
Save all discarded egg whites in another bowl for the meringue recipe.
Combine the egg yolks and sugar into a large mixing bowl and whisk briskly
for about 5 minutes. The mixture should come away silky smooth when rubbed
between your …ngers; if it still has sugar granules, continue mixing. Once the
mixture is smooth, gently and slowly pour the warm cream into the mixture,
whisking it quickly to prevent the egg yolks from separating and becoming
scrambled eggs. You’ll know you’ve done this right when the mixture is a
warm/hot, light yellow, and uniform. Add the vanilla or fruit extract and mix
lightly. If there is foam at the top, fold a piece of clean papertowel into a small
square and skim the top of the mixture. This will ensure that the top of the
crème brulees are very beautiful.
Fill crème brulee dishes up, or if you don’t have any, shallow ceramic co¤ee
mugs, onion soup dishes, etc will su¢ ce. Fill only 2-3 inches tall depending on
the width to ensure even cooking.
Preheat the oven to 350degrees, and place the crème brulee’s in a deep
baking dish. Those glass casserole dishes work perfect for this. Once all the
crème brulee’s are in the dish, …ll it so that it comes up to at least half the
height of the mugs you put the mix in. Cover the top with tinfoil and cook for
approximately 20-30 minutes, or until you can tap the side and have it jiggle
slightly like jello. Immediately place in the fridge until cool.
To create a sugar crust on top without having a blowtorch, set the oven to
broil and place the rack as close to the top as possible. Sprinkle a thin layer of
re…ned sugar or raw sugar (please don’t use sweeteners) on the cooked, fridge
cooled crème brulee and place in the oven until the top is brown.

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 Note: This recipe seems like a lot to do, but it’s very easy in practice. Tongs
make taking the dishes out of the baking dish much easier as well. This is an
extremely cheap dessert and even if you mess it up, you can easily throw out
the messed up batch and create another. The only real expense is the heavy
cream.

Frozen Fruit Syrup

cost: approx 2-5$
1 cup frozen or freshly chopped fruit
3 tablespoons sugar
1 teaspoon vanilla extract (optional)
Try to use a mixture that has a lot of blue/black/rasp-berries, as well as
strawberries. In a saucepan, place the chopped fruit in on medium-low heat,
adding in the sugar, vanilla and a tablespoon or two of water. Mix until it
becomes bubbly and syrupy, adding more water if it becomes too pasty, as well
as more sugar if desired.
Serve it hot on the cremebrulee, meringues, sponge cake, regular cake,
brownies, vanilla icecream etc.
Note: Don’t substitute the sugar with sweeteners, as the mixture doesn’t
become properly syrupy (in my experiences). Cleaning the pot may also be a
pain, so after removing the mixture soak in hot soapy water.

Oven Baked “Pie Filling”

cost: approx 2-5$
Serves 1
4 large apples OR 1 small pineapple OR combination of fresh/frozen fruit
1 /2 a cup of brown sugar
1 /2 cup of rolled oats
Unsalted chopped nuts
Core the apple and/or pineapple; if you don’t have a tool to core the center
out, then just cut the fruit up to remove it. Place the fruit at the bottom of
the baking dish and top with the brown sugar, rolled oats and nuts. Add any
optional toppings like cinnamon and raisins/craisins. Bake at 450degrees for
30-40 minutes with the lid on, or until the fruit and oatmeal is softened, the
sugar is melted and syrupy and it smells like pie …lling.
Note: Extremely easy, extremely tasty. When fruit goes on sale, or when
they have those 50% o¤ bargain bags of apples because they expire soon, pick
them up and make this recipe with them.

Cabbage Salad
Cost $15-20 initially, $7ish after
You need:
Rice Wine Vinegar (seasoned or unseasoned)
Vegetable oil
Container of sesame seeds
Head of Cabbage

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 a bundle of green onions
1 Ramen (oriental style)
optional: a small package of sliced almonds (most likely cheaper if you get
whole and slice yourself)
After the …rst time buying stu¤ you should have more than enough vinegar,
oil, and sesame seeds to make several more salads
Break up ramen into small pieces and save the ‡avor packet
Toast 1 to 2 tbl spoons of sesame seeds, ramen, almonds in the oven (~15
min at 350, stirring occasionally)
Cut cabbage into small pieces (think a stick of Orbit gum)
Slice onion into small pieces
Put the cabbage, onion, toasted stu¤ into a bowl, and contents of seasoning
packet into a big bowl
Pour some oil in
Be safe and start with a little and work your way up to where you like it
(I have never measured the amount, gently pour oil around the outside of the
bowl until you get all the way around)
Add in some vinegar to taste (again I have no volume for you, but I quickly
shake it like a ketchup bottle all the way around once)
Stir the salad
It should initially resist, but after a second or two move easily.
If not add more
1)oil if you were cautious
2)vinegar if you can’t taste it in the cabbage that well

Farmer’s Breakfast
cost: approx 3$
Serves 1
2 eggs
1 small vine ripe tomato, sliced
1-2 hasbrown patties OR 1 cup homefries
2-3 strips of bacon
2 pieces of toast
Before starting, preheat your oven and place the hashbrown patties in the
oven, or follow the Homefries recipe.
Heat up a pan to medium heat, adding the strips of bacon and cook until
they are soggy. Move them to the side of the pan and add the sliced tomato as
well as eggs. Cook until the eggs are done; slid o¤ onto a plate with the toast
and homefries.
Note: Takes a little time to cook for a breakfast, but it’s a good lunch as well.
You’ll want to cook the hashbrowns in the oven or another pan, else you get a
soggy mixture. Cook the bacon to about half-3 /4 the way cooked you normally
would eat it before adding the eggs, else you’ll have burnt bacon. Alternatively,
serve with pancakes instead of toast.

Homefries

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 cost; almost nothing
Serves 1
1-3 large potatoes
2 tablespoons oil (olive works nicely)
seasoning
Cut the potatoes up into small cubes or chunks, and wash it until the water
is clear. Pat dry with a paper towel, then place on a baking sheet. I sprinkle
Cajun seasonings on it, but you can use any kind you feel like. Toss with oil
and place in a 350degree oven for approx. 20 minutes, or until the potato has
shrunk and has a crunchy shell with a ‡u¤y inside (you may need to taste test).
Note: Extremely cheap, tastes like those old mom and pop diner homefries.
If you cut the potatoes smaller, they’ll be crunchier, but if you cut them larger,
they’ll be ‡u¢ er.

Caprici Salad (a fake salad that might impress the

womenz)
cost: $15ish
Vegetable oil
Balsamic Vinegar
Medium Sized Block of Jack Cheese (I haven’t tried pepper jack, it might
be cool)
Basket of small tomatoes (6 inch by 6 inch container sold at most grocery
stores)
Basil (buy a plant, keep in in the light, water it every few days)
Stores tend to sell herbs in plastic containers
pepper (whole in its own grinder is preferable)
Red Onion (optional)
Slice tomatoes in half, put into a bowl
Cut up cheese into small cubes (about the same size as the tomato halves),
put into bowl
Finely cut up the basil (I like to roll up the basil and slice it all at once)
Dice up the red onion into small pieces
Stir it all together with some oil (again, fuck measuring salad stu¤)
Put in some balsamic vinegar (as a rule of thumb, use more vinegar than oil
in salads)
Crack in some pepper
This shit’ll get better with age, but is only good for a week or two

Potato Pancakes (Latkas?)

cost: almost nothing
3 large potatoes
1 egg
2 tablespoons ‡our
seasoning

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 Grate the potatoes and clean the starch o¤ until the water turns clear. Pat
dry with papertowel. In a mixing bowl, combine with the egg and ‡our until
it has a coconut cookie type of consistency. In a pan, place 2-3 tablespoons oil
or until it coats the bottom of the pan in a thin layer, and add 1-2 tablespoon
portions of the mixture into the oil, ‡attening it out with the back of a spatula.
Cook until it’s golden brown on both sides and ‡u¤y in the middle. If you
cook too hot you may not cook the inside, but if you cook too slowly it will
become greasy. Alternatively, you can just cook it in the oven on a baking sheet.
Serve with sour cream or apple sauce by themselves, or serve as a sidedish to a
breakfast/lunch meal. Serves 1.
Note: Extremely extremely cheap. I lived o¤ this and tea for a month while
mooching o¤ friends, waiting for student loans to come in. You’ll get sick of
them fast this way, but potatoes are 3$ at most for 10lbs, and sourcream is 2.50
a container.

Bean Salad
cost: approx 2-5$
2 cans green beans
2 cans yellow beans
2 cans kidney beans or 1 large can.
1 1 /2 cup vinegar
1 cup sugar
2 onions
4 tablespoons oil
Parsley
In a sauce pan, heat the vinegar while mixing the sugar into it until it
dissolves. Mix in the oil and take o¤ heat.
In a large tupperware container, mix the drained and washed beans together,
as well as the chopped onion and parsley. Pour in the vinegar mixture and mix
until everything is coated. Store in the fridge for at least 1 day before eating.
Lasts several days, or can serve 4 for lunch/snacks.
Note: You can use any kind of canned bean for this, such a chickpeas. This
recipe is excellent for when canned goods go on sale, or if you parents left you
with some bizarre canned beans you have no idea what to do with other than
to heat and eat.
Oh shit sorry, I forgot to make that 2 cups vinegar and 1 cup sugar. If you
like your recipes sweeter use the one I posted, but otherwise it might turn into
some weird syrup.

Minute Steak with Sauce

cost: approx 3$
2-3 “Fast Fry” steak, or thin cube steak.
1 egg
‡our
breadcrumbs
oil

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 1 cup chicken stock
1 cup milk
spices
These steaks can be called anything from Fast fry, cube steak, hell, even
“grilling”. They have no bones and are just thin, ‡at sheets of meat, usually
marinating oriented cuts that were cut thinner to cook in less than 1-2 minutes.
Batter the meat by dredging it in ‡our, dipping it into the beaten egg to
completely cover it, and then batter it with breadcrumbs. I prefer using the
Asian “Panko” variety because it creates a ‡u¢ er, crunchier taste. Pan fry
with liberal amounts of oil on medium heat, careful not to burn. Only cook
until golden brown or until the meat is done. Remove from heat when done,
and place on a wire rack or paper towel. Mix in the same amount of ‡our as
you have leftover oil in the pan.; if there is more than 3 tablespoons of oil left
discard some. Whisk together until a warm paste, then add the chicken stock
slowly until it’s heated, adding the milk in the same fashion. This will ensure
that it heats up evenly and you won’t get large lumps of paste in the sauce. Add
seasonings such as pepper, thyme, parsley, etc. Once it’s thickened, remove from
heat and serve over top of the steak. Serves 1-2.
Note: The gravy itself tastes like something from KFC because I used chicken
stock and the oil had left over “batter”in it. You can easily substitute the meat
for thinly pounded chicken breasts or pork as well. If you’re making a large
batch, cook all of it except for 2-3 pieces, clean the pan and replace the oil, then
continue and make the gravy that way. I …nd that by cooking more pieces over
longer periods, the oil becomes gritty and full of burnt pieces.

Casserole:
1 can evap milk
1 can cream o’mushroom
1 jar cheeze whiz
2 cups cooked rice
1 lb cauli‡ower/broccoli
Combine in croc pot, cook low for 6hrs.
=delish win

Shoyu Chicken
(serves number you want)
Cost: Price of chicken
X pounds of boneless skinless chicken thigh (1 pound serves two people
easily)
Rice
Soy Sauce
Sugar
Cook rice (~1 handful of rice is a serving)
Slice chicken thighs into 1/4 to 1/3 inch thick strips (if it gets really long,
cut the slice in half)
In a large(ish) pot:

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 Put 1/3 of a cup of sugar
1 cup soy sauce
mix and throw in 1 lb of chicken (you can took up to 2 lb batches safely,
just double the sugar and soy)
turn on heat and stir occasionally until it starts to bubble (it will get a crazy
looking yellow foam)
Remove chicken for sauce (don’t let it sit in there, it will get salty)
Server over rice
note: shoyu is the Japanese name for soy sauce (or at least part of it), and
I learned this from and Asian chick)

Easy and cheap potato pancakes

cost~2-5 bucks I guess. depends if you have the ingredients. a 5lb sack of
potatoes is 2-3 dollars, 6 pack of eggs is like 2 dollars
ingredients for 2 people or 1 very hungry fatass
2 large eggs
4 small russet potatoes(Or 2 large)
a small handful of ‡our
salt and pepper to taste
if you don’t like the skin, peel that shit o¤ your potatoes. Grate one potato
into a large bowl that has a bit of water in it and then squish the grated potato
with your hand in the water to clean them. Put the grated potato into two
paper towels and wring the water out. Repeat for all the potatoes then put all
the grated potatoes into a big bowl. Add eggs, ‡our, salt, and pepper and mix
that shit up with your hands-yes your hands, don’t be a pussyshit- until the
egg is well incorporated into the potatoes. Roughly divide the mixture into 4
parts while setting a large frying pan on medium heat with about a tablespoon
of butter or oil or bacon fat or whatever you want and let it heat up a bit.
Then take 2 parts of the mixture and shove that shit in the pan and divide it in
half. It should …ll the pan about 1/2-3/4 inch thick, but it doesn’t really matter
as long as it gets cooked through. Let the pancakes brown, then ‡ip. Repeat
with the rest of the mixture. Serve with whatever the fuck you want, they’re
basically hashbrowns that won’t fall apart so you can eat it with ketchup if you
like, but I like butter and applesauce on mine.

Potato and leek soup, and lamb

Aight guys, here’s another recipe, this time with some photos.
You will need:
Leeks, Potatoes, Garlic, Pepper, Lemon Juice, Chicken broth, a little oil,
some butter, and some fruit juice to drink while you work :)

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 You will also need a nice clean stove with a small pot, a larger pot, and a
pan. Preheat the oven to about 250 degrees. Okay, it’s time to start.
Also, my hand’s turned at a weird angle, but this is how you’re supposed to
hold a knife, as my workmates told me when I worked in a kitchen.

This here is the lamb I’m doing up; if you have large pieces you can make
very small incisions on the side into the fat, like on a rack of lamb, and insert
slices of roasted garlic. I’ve topped it with rosemary, Lemon Juice, some chicken
stock to keep it moist and coarsely ground pepper. Wrap it up and slow cook
it for a little while until you get the doneness you want (I had to cook it to well
done because my roommates hate medium rare, sob!)

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 Now for the leeks.
The good thing about the leeks I buy is they come in packs of 3, usually 1$
per leek. If you’re making the potato leek soup by itself, it’s usually 2$ a person
at the most. This recipe I used 6$ worth of leeks, 1$ worth of potatoes, 1.69$
for the box of stock and about 50cents for the milk. Butter and garlic maybe
50cents combined. It made *alot*.
As for the leeks, I roughly chop them up after washing them to this point,
where the white inside starts to turn dark green.

All of the pictures after this is really blurry as fuck.

Cook the Leeks in a pot with butter until it’s all soft. Alternatively, you
could cook it in oil until clear, but that gives it a di¤erent taste, and I like the
creaminess of the better better.
Add some more Stock and lots of pepper and other spices you’d like and
stir, letting it simmer away.

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 I couldn’t get any better pictures, so once the potatoes are done, drain and
allow the water to evaporate on the still hot burner. Add the Leek mixture,
milk/heavycream/liquid/stock until it’s covered. If you want it chunkier like a
paste, I suggest mashing the potatoes into mush before adding the Leeks, and
mixing in the liquid while you stir. I don’t have a proper masher yet, so I just
used inherited hand mixer my grandmother gave me (it’s probably from the
60’s).

This is the point you want to stop pouring milk/stock/liquid into it. I went
too far and had to drain some out (sob) but if you use less than this it will be
more of a pasty, really thick soup. I know one of my friend’s likes making a cold
version of this for summer with lots of milk in it.
Also lol in Canada milk comes in bags!
And …nally, put it all together with some buttered sour dough bread, cran-
berry raspberry juice and a few roommates out in the dining room.

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 Hope you guys try it sometime, overall, without the Lamb it costs about 1$
per large bowl. With the lamb, it’s about 3$.

Mug Brownie
WHY THE FUCK DON’T SEE MUG BROWNIE IN HERE?
4 TABLESPOONS OF FLOUR, NIGGER
4 TABLESPOONS OF SUGAR, CUNTWAD
2 TABLESPOONS OF COCOA, ASSFUCK
2 TABLESPOONS OF OIL, SHITCOCK
2 TABLESPOONS OF WATER, COCKSUCKER
STICK IT IN A GODDAMN MUG AND MICROWAVE THAT PIECE OF
SHIT FOR A FUCKING MINUTE
THEN ENJOY
GODDAMN THAT SHITS GOOD. MM-MM, BITCHES.

Jäger schnitzel
So before I start, I’d just like to say that this entire meal was an exercise
in failure that turned out okay. It was just a lot of little mistakes that made it
really terrible. Having to substitute almost everything didn’t help either.
It started with wanting to make jaeger schnitzel and not having: bread-
crumbs, red wine, a siv to make homemade spatzel in, etc. Anyways, this is
what I started with.
Pork cutlets, pushed thin by the bottom of a pot, ‡our, egg, breadcrumbs
(panko), spatzel, mushrooms (small white ones and portabellas) aaand stock +
lots of butter and oil.
Ps. I’m really messy.
Here’s me frying the cutlets after peppering them, ‡ouring them, coating
them with egg (whip it with a bit of water so you don’t get super strong eggy
taste to it), rolled into the breadcrumbs and then egg+breadcrumb one more
time. This one was cooked at too high a temp and burnt, so the ones afterwards

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were cooked much lower to make them gold and cooked throughout instead of
blackened and raw.

For the spatzel, I used a 3$ bag of premade stu¤. I like this brand, and
quite honestly, Spatzel is really really annoying to make. It’s basically punching
dough through a strainer over a boiling hot pot of water. If you’re bent on
making it homemade, I’d suggest pushing it through the backside of a cheese
grater instead, or just roll them into little balls.
It takes about 15 minutes to cook, but if you accidentally cook it along side
the meat too soon, you can drain it, put a lid on it and let it sit there for quite
a while.

Now this was the part it all fell apart.

I didn’t want to use the left over oil because I cooked too many cutlets and
ended up with really dirty, blackened oil. So instead, I cleaned the pan and

24
started cooking with some small bits of chopped bacon, adding a large dollop
of butter and then the mushrooms. I cooked extra so I could add it onto my
nachos later, but I made 3 mistakes.
When you cook the mushrooms and bacon, remove it from the pan and
make your sauce, else it’ll turn this cement like colour. The mushrooms will
also almost taste gooey because the ‡our will stick to it once you start trying
to make the sauce. Secondly, I didn’t have red wine, and couldn’t get some,
so instead I made it with chicken stock and then milk. Lastly, I chopped the
mushrooms way too big, and should’ve pulverized into itty bitty bits if I wanted
it in the sauce, or served the mushrooms on top of the strange eggy japanese
breadcrumb pork AND THEN put the sauce on top.
Overall it was pretty good though. I would make it again …xing those mis-
takes, and using redwine reduction and stock instead of milk. The meat itself
was really good despite being a little too thick.

Mexican lasagna
1.5 lbs of ground beef
an onion, diced
a bell pepper diced
can of diced tomato
2 bags of shredded cheese
a jar of salsa
a bag of tortilla chips
brown the beef in a pan, use spices to taste.
layer that stu¤ in glass pan thing, youll end up with a lot of layers, and this
probably enough for two of those dishes. make sure the top layer is cheese, and
the bottom layer isnt cheese
cook it at 350 for like 20 minutes
and try use the lowest sodium things you can, canned/jarred stu¤ has a lot
of sodium already.

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 Curry
Here, have a curry recipe:
1.) Get a small onion, some garlic, a hunk of ginger.

2: Chop that shit up. You don’t have to chop it …nely because you’re going
to puree it later. I use a microplane for the ginger because it gets rid of the
…bers, but if you don’t have one just chop that too.

3: Sautee until the onion is slightly softened

4: Puree! If you don’t have a food processor, just chop everything up …nely
to start. The pureeing is more for texture than ‡avor.

26
 5.) Chop your meat up into bite-size pieces. I used chicken here, but pork
or beef is …ne too. If you’re poor or vegetarian I guess you could use a can of
beans or some shit.

6.) Sautee until brown on all sides

THIS PICTURE DOES NOT WANT TO POST, IMAGINE A PAN WITH
CHICKEN IN IT
7.) Add your puree back in with half a can of diced tomatos and 1/4 cup
chicken broth

8.) Add your spices: a few shakes of chili powder, a few shakes of tumeric,
a teaspoon of garam masala and a teaspoon of cumin.
Spices are super cheap if you can get them in bulk at a food co-op, or get
huge bags at an oriental mart

9.) Simmer until meat is cooked through: cut a thick piece in half to check.
If you’re low on liquid put a lid on it.

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 10.) Serve with cock sauce and rice for maximum nom. Eat it with a fork, it
is not Chinese or Japanese, do not eat it with chopsticks you fucking weeaboo.
Makes two bowls.
THERE we go. That is the …nished product.

And you can do this with your leftovers if you have them, and just zap it
next time you’re hungry.

Russian Tea Cakes

Cost: No clue, but it shouldn’t really be all that much.
1 cup softened butter
1/2 cup confectioners sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/4 cups ‡our
3/4 cups …nely chopped nuts
Mix the butter, sugar, salt, vanilla, and ‡our thoroughly, then mix in the
chopped nuts. Wrap dough in wax paper and chill. Afterward, preheat the oven

28
to 400 degrees. Roll the dough into approx. one inch thick balls and place on
ungreased cookie sheets. Bake for 10 to 12 minutes until set but NOT brown.
While warm, roll in confectioners sugar.
Makes about 4 dozen.
Found this recipe in an ancient cookbook that my mother left behind when
she moved out. Not sure if they really do work, but they sound delicious, and
I de…nitely want to make these bad boys in the coming weeks.

Bread
I’ve got a cheap (and easy) recipe that I got from one of my more recent
issues of Backwoodsman Magazine.
Cost: lol idk
Ingredients:
6 cups ‡our
3 cups room temperature water
1 teaspoon yeast
2 teaspoons salt
Mix the yeast in the water, then mix the salt in the ‡our, then mix it all
together. Cover and let sit for 12-24 hours.
After waiting, grease a large baking dish (ceramic or glass are preferred
according to the article, I have not tried metal), and move the dough into it.
This may be di¢ cult, as the dough is very sticky. Cover and let rise for one
hour.
Bake at 375 degrees (Fahrenheit) for 45 minutes. DO NOT OVER-BAKE.
You will end up with something similar to Dwarf bread if you do. (I know this
from personal experience.)

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