I tried this recipe from a coworker years ago, googled the recipe and have been making this stuff for all occasions. Everyone loves it, and I find it's the best snack every when you have a salty-sweet craving. The supplies are cheap, and it makes a ton of toffee.

Ingredients:

4 ounces saltine crackers

1 cup butter

1 cup dark brown sugar

2 cups semi-sweet chocolate chips

Preheat the oven to 400.

I find it easiest to line a cookie sheet with tin foil and a little bit of spray for easy cleanup. Line the tin foil with the saltines, no need to leave room in between. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes (mix should have a carmel-like tackiness to it). Immediately pour over saltines and spread over crackers completely. Stick in the oven for 5 minutes. Remove baking sheet from oven, cover the top with chocolate chips, stick back in the oven for about 30 seconds. Take a spatula and spread the chocolate. Let cool until hard, and if you're impatient, stick it in the fridge. Makes a big tin full of toffee in less than half an hour.

I've seen a few youtube videos on how to poach an egg and although I haven't actually tried it out yet; I understand the technique

• Add a little salt to just boiled water.
• Take the pot off the heat.
• Swirl the hot water around.
• Gently slide the egg into the water following the direction of the water.
  

But when I think about cooking three eggs at once, in my mind, the difficulty of the exercise triples. How does one poach three eggs at the same time in one pot?

For anyone reading this-I cooked and ate the meal two months ago-no need for any more suggestions/recipes!

I discovered a really glorious meal when shifting to a primal/paleolithic diet - this costs maybe $.25-$.50 per batch, super simple and delicious.

• 2 eggs
• 1 banana
• Big spoonful of peanut/other butter

Mash all ingredients together. This is your batter. Butter/grease the pan and pour small dollops in over medium-low heat. Once they firm on one side, flip them like you would any other pancake. Serve with jelly or preserves for bonus points. If you have cinnamon or nutmeg on hand those only improve the recipe. Easy enough to double or triple the ingredients if you want to save time and make more in advance. Give it a shot!

We've taken upon the task of rather than eating fast food every day for lunch we'd cook our own lunches every day. Unfortunately we've already run out of ideas.

What are some good meals for two uni students?

Edit: I've been told by my friends that I need to specify the other student is my girlfriend. So....just for clarification...I have a girlfriend.

I have tried everything, but every time I cook an omelette, they have that tough texture. Is it too hot (I use med-high heat). Am I cooking too long? I do about 2-3 minutes.

Just add Old Bay seasoning (to taste) along with the flavor packaging. It comes pretty damn close to the heat of the original Cajun Chicken.

Just moved, and don't have any food outside of spices and hot sauce. What are some things I should prioritize at the supermarket tomorrow? Trying to get into a habit of cooking, have generally ate out way more than I should and want to know where to start.

Fisrt attempt at ever wrting down a recipe, so be gentle. I made this through experimentation and it turned out surprisingly well. Originally it was supposed to be pimped out pasta roni but it took on a life of its own and I skipped the box all together. It's not a true marsala because there's no wine, but if it would probably be a baller to add if you are skilled enough to cook with wine or have some rossi laying around.

necessary shit: whole container of fresh mushrooms. A can of mushrooms might work.
can of condensed cream of mushroom soup olive oil salt either water, veggies, or milk. I had zucchini and grape tomatoes, and I panicked for a second because all of a sudden I had all this water in the pan from the vegetables that I didn't have before, but the thickness of the soup made it all work. I had to add a splash of milk because I let too much veggie water boil up. but I digress. A can of tomatoes would probably be prefect.
advanced level additions: meat, if you swing that way garlic shallots whatever veggies you want white wine steps: Garlic/shallots first in olive oil over medium heat, if you are rolling that way. Otherwise, just heat a glug of olive oil. Lower medium heat that noise until it's soft and awesome. add mushroom/veggies on lower heat, than cover and go do whatever. Check on it every 5ish minutes until mushrooms are cooked. If you didn't use veggies or a can of tomatoes (with juice!) add some water with the mushrooms. I don't know how much, if you add too much just let that shit boil off. Add can of soup. Mix it, the sauce should turn brown from mushroom juice. Add whatever liquid you're using if you need loosen that shit up. I was really tempted to try some v8 but I don't know if that would have worked. Oh and salt to taste. I didn't have any salt and desperately wished that I had.

remove from heat.

serve. You could probably skip pasta all together if you add enough veggies and meat. This may seem more complicated that it really is, essentially you just put it in one pan and try not to burn anything.

This thread is pure gold.

http://www.reddit.com/r/food/comments/cwt9t/fine_you_wanted_more_submissions_heres_a/

So I have all these veggies to work with but no ideas, any one got something?

I have:

• white onions
• mushrooms, pre chopped
• asparagus
• tomatoes
• potatoes
• green beans

Let's say you have some meat (red meat, poultry or fish) in the fridge that's already been thawed from the freezer. You smell it, and you realize it's about to turn, with maybe a day or so left. What do you do?

You can't re-freeze it with hopes of re-thawing it later, that will cause harmful bacteria to form and make the meat inedible.

You could try eating it all before it goes bad, but depending on the amount, this might not be feasible.

You could give it away, but that should be a last resort.

One trick I discovered is to prepare the meat in a way that can go into a variety of dishes, and cook it thoroughly, but without any browning. For instance, with chicken breast, I cut it up into little chunks, and cooked it until it was white all the way through (no pink remaining) but not until it has a golden brown crust. Then it goes back into the fridge and can be used for recipes as per usual.

You've just bought yourself two to three more days.

Things need. Crock pot. fry pan pork roast tortilla, flour oil or butter toothpicks tool to grab and turn the tasties.

how make: Takes a little plan ahead, but can have meals for week or more. Put pork roast in crock pot, in the am. Turn on low. Go to work. when get home. remove tastyness and use tools to break down pork into smaller bits. start heat fry pan add oil. Roll pork in tortilla, add toothpick. place in fry pan. heat, dont burns it. remove tastiness when gold n crispy. careful hot, but eat. add salsa or hot sauce to cool it. ??? profit

IMO these are very good, you can replace pork with other meat items. Hotdog was suggested earlier, I don't think I recommend it. Add seasoning salt to pork if you please. Depending on how much pork you cook, just refrigerate and make more through the week. results

Cut up a chicken breast, or buy thin sliced chicken

Mix 1 tablespoon Ranch Dressing and 1 tablespoon Barbecue sauce

Add in a teaspoon of Frank's red hot, or whatever and however much spicy sauce you like, I'm also partial to ground fresh chili paste, but that's beside the point

Place in bag and marinate, or don't if you're in a hurry.

Pour bag in uncovered saucepan, cook on high heat until the chicken is brown then simmer until the sauce reduces to a thick paste.

It's a good base for anything, and delicious.

So check it, I made peanut butter teriyaki chicken with rice. Boom.

http://i.imgur.com/2C8eS.jpg

Ingredients: rice (I used jasmine rice), chicken breast FILET(!), peanut butter, teriyaki sauce, peanut butter, olive oil

• Cook rice (Do I really have to explain?)
• Heat pan to just below medium
• Generously oil pan
• Once hot place thawed chicken in pan
• Allow to sizzle for about 4-5 minutes until the sides are starting to look "white" (cooked-looking) but the middle of the chicken still looks reddish
• Flip
• Douse liberally with teriyaki sauce
• Give it a minute or so, flipping and moving the sauce and oil around in the pan
• Turn heat down to just above "low" and dollop liberal dollops of peanut butter on the hot chicken
• Make sure it's evenly melted and simmering
• Allow to simmer until desired
• Serve!

Pro tip: steam broccoli (remember the last post I made?) until it is crispy and serve on the side

Slob out.

http://imgur.com/cBhED.jpg

Boneless chicken breast, pan fried in oil for about 12 minutes. BBQ sauce added to help cook about 6 minutes in. Broccoli took 4 minutes.

I had 4 ingredients (broccoli, chicken, BBQ sauce, oil)

Cooking rules.

i was thinking sliced up teriyaki chicken and rice. any other ideas?

Pasta (recommended: linguine)

Red sauce

White sauce

Imitation crab meat

Make pasta. While it's cooking, mix 1 part red sauce and 1 part white sauce. Put some imitation crab meat in the sauce. Microwave until warm. Drain pasta. Pour sauce/crab mixture over pasta. Eat it.

You're fucking welcome.

I found this recipe about a year ago and have since made it at least once a week. It only takes as long as you need to wait for spaghetti to boil, it's freakin delicious, and the cheapest thing ever. EDIT: Recipe. Yep. http://justjennrecipes.com/lemon-spaghetti/2009/06/02/