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So, figured I'd start a thread for student recipes that are cheap, easy, fast, or just plain ****ing delicious for anyone that was interested in eating some epic meals while in med school. My recipes are pretty damn bad for you, but I'll drop them in anyways, because a little indulgence every now and again won't kill you (though, unfortunately, cooking like I do all the time will). For people that are new to cooking, I might go overboard with tips and such on my posts, but it'll mostly be stuff that I wish people had told me when I was learning to do this stuff.
http://toriavey.com/toris-kitchen/2013/03/honey-garlic-chicken/
^Tori Avey's excellent and inexpensive recipe for honey garlic chicken. It's a great dish that comes out perfect every time, but I've never had much luck with the whole crisping part of the process, so I just kind of skip that.
http://www.cookingchanneltv.com/recipes/the-mac-n-cheese.html
^one of my personal favorites. The recipe for Caseus' Mac from the little cheese shop near Yale. I prefer using croissants that have been halved and baked at 165 degrees for roughly an hour to an hour and a half for my breadcrumbs, but brioche works just as well. Great for potlucks and such, I've never had a batch that didn't get completely devoured within an hour.
Mad Jack's Queso- This is a party dip that will outdo any queso you've ever had. Requires either a crock pot or double boiler to make. If you're using a double boiler, heat the cream until it is warm enough to melt the cheese in. If using the double-boiler, you can just throw everything in and stir occasionally as it heats. This isn't a cheap recipe, but it's one that people will ask you to bring to every damn Super Bowl party you go to until you die.
Ingredients:
2 cups Half and Half (don't substitute for milk, it won't ****ing work, you need enough fat to properly dissolve the cheese, and milk is just too low in lipids to make it all soluble)
1 and 1/3 lb Land o' Lakes white American cheese, deli, sliced thin (If you use anything other than LoL cheese, it comes out not so great, so don't substitute this one)
1/3 lb Boar's Head or other premium deli sharp cheddar, deli, sliced thin
1/3 lb Boar's Head or other premium deli pepper jack cheese, sliced thin
2 cans RoTel diced peppers and tomatoes
1/4 tsp Black Pepper
1/4 tsp Salt
1/3 tsp Cumin
1/4 tsp Chipotle chili powder
1/3 tsp Ancho chili powder (this is the typical red chili powder that is frequently just labelled "Chili Powder")
Heat your cream, as noted above. If using a double boilder, just get it going on high then drop the heat down to medium. If using a crock pot, get everything to at least room temperature before tossing all your cheese in. Once warm, add cheese two or three slices at a time if using a double boiler, or quarter your slices then toss them all in at once if using a crock pot. Stir frequently and keep adding slices until all cheese is added if using a double boiler, or stir occasionally if using a double boiler until everything congeals into one molten mass of delicious cheese dip. Once that's done, drain the excess water from both cans of RoTel and add them, stirring until everything is evenly mixed. Taste a bit, and see how it fits your particular flavor profile (some like their cheese dip less spicy, some like it more) then add spices one at a time in the order you prefer, tasting after each addition to make sure the flavor profile is still to your liking. You can obviously tweak what spices you add, as they're just a bit of extra kick, so have fun and experiment. The queso goes great on chips, obviously, but also can be used to add flavor to damn near anything, from scrambled eggs to burritos- the sky's the limit when it comes to crafting food abominations.
Later I'll add a new recipe I just came up with this morning for garlic lemon pepper alfredo, which is a great sauce you can make with minimal ingredients- some cheap Italian spice mix, a bit of minced garlic, a couple tablespoons of butter, a few spoonfuls of flour, some lemon juice, pepper, salt, a bit of milk, and four or five tablespoons of high quality pre-grated parmesan, and you've got a meal that cost you two bucks and tastes like you'd pay 15. The great thing about alfredo is its versatility- you can add spinach, broccoli, peas, chicken, bacon, shrimp, and much more to make the dish more interesting, and it makes a great dish for when you're cooking for a SO, friends, or family and want to make them think you worked your ass off making something fancy that really is a piece of cake. I just sort of winged it today though, so I need to actually measure the ingredients tonight so I've actually got a recipe to post lol.
http://toriavey.com/toris-kitchen/2013/03/honey-garlic-chicken/
^Tori Avey's excellent and inexpensive recipe for honey garlic chicken. It's a great dish that comes out perfect every time, but I've never had much luck with the whole crisping part of the process, so I just kind of skip that.
http://www.cookingchanneltv.com/recipes/the-mac-n-cheese.html
^one of my personal favorites. The recipe for Caseus' Mac from the little cheese shop near Yale. I prefer using croissants that have been halved and baked at 165 degrees for roughly an hour to an hour and a half for my breadcrumbs, but brioche works just as well. Great for potlucks and such, I've never had a batch that didn't get completely devoured within an hour.
Mad Jack's Queso- This is a party dip that will outdo any queso you've ever had. Requires either a crock pot or double boiler to make. If you're using a double boiler, heat the cream until it is warm enough to melt the cheese in. If using the double-boiler, you can just throw everything in and stir occasionally as it heats. This isn't a cheap recipe, but it's one that people will ask you to bring to every damn Super Bowl party you go to until you die.
Ingredients:
2 cups Half and Half (don't substitute for milk, it won't ****ing work, you need enough fat to properly dissolve the cheese, and milk is just too low in lipids to make it all soluble)
1 and 1/3 lb Land o' Lakes white American cheese, deli, sliced thin (If you use anything other than LoL cheese, it comes out not so great, so don't substitute this one)
1/3 lb Boar's Head or other premium deli sharp cheddar, deli, sliced thin
1/3 lb Boar's Head or other premium deli pepper jack cheese, sliced thin
2 cans RoTel diced peppers and tomatoes
1/4 tsp Black Pepper
1/4 tsp Salt
1/3 tsp Cumin
1/4 tsp Chipotle chili powder
1/3 tsp Ancho chili powder (this is the typical red chili powder that is frequently just labelled "Chili Powder")
Heat your cream, as noted above. If using a double boilder, just get it going on high then drop the heat down to medium. If using a crock pot, get everything to at least room temperature before tossing all your cheese in. Once warm, add cheese two or three slices at a time if using a double boiler, or quarter your slices then toss them all in at once if using a crock pot. Stir frequently and keep adding slices until all cheese is added if using a double boiler, or stir occasionally if using a double boiler until everything congeals into one molten mass of delicious cheese dip. Once that's done, drain the excess water from both cans of RoTel and add them, stirring until everything is evenly mixed. Taste a bit, and see how it fits your particular flavor profile (some like their cheese dip less spicy, some like it more) then add spices one at a time in the order you prefer, tasting after each addition to make sure the flavor profile is still to your liking. You can obviously tweak what spices you add, as they're just a bit of extra kick, so have fun and experiment. The queso goes great on chips, obviously, but also can be used to add flavor to damn near anything, from scrambled eggs to burritos- the sky's the limit when it comes to crafting food abominations.
Later I'll add a new recipe I just came up with this morning for garlic lemon pepper alfredo, which is a great sauce you can make with minimal ingredients- some cheap Italian spice mix, a bit of minced garlic, a couple tablespoons of butter, a few spoonfuls of flour, some lemon juice, pepper, salt, a bit of milk, and four or five tablespoons of high quality pre-grated parmesan, and you've got a meal that cost you two bucks and tastes like you'd pay 15. The great thing about alfredo is its versatility- you can add spinach, broccoli, peas, chicken, bacon, shrimp, and much more to make the dish more interesting, and it makes a great dish for when you're cooking for a SO, friends, or family and want to make them think you worked your ass off making something fancy that really is a piece of cake. I just sort of winged it today though, so I need to actually measure the ingredients tonight so I've actually got a recipe to post lol.
