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Easy-Peasy Hamburger Soup

1 pound (1/2 kilogram) ground beef
1 white onion, chopped
1 14 ounce (411g) can petite diced tomatoes
3 15 ounce (425g) can cooked mixed vegetables (I used Veg-all)
1 11.5 ounce (325 mL) can vegetable juice (V8 )
2 Tbs (30 mL) beef boullion granules OR 2 boullion cubes
Black pepper to taste

(Please note, the can sizes above are standard in the US; I transferred the weights for our overseas friends. If your cans are slightly bigger or smaller, this recipe will still work!!)

Brown the onions and ground beef together until all pink is gone; drain fat. Dump everything else into the pot; heat to simmering, and allow to simmer for about ten minutes. Adjust salt and pepper to taste, and serve! This makes about two to six servings, depending on how hungry you are!!

The hardest part about this recipe is writing it down!! rofl

Tuna Noodle Casserole - Family Size

(Unfortunately, I don't have the "recipe" (mom) here with me, and I don't do the shopping, so I dunno can sizes and all that. I'll try to be descriptive sweatdrop )

A normal-sized packet of spirally noodles
2 non-family-sized cans of cream of mushroom soup
2 normal-sized cans of mushrooms (o'course, if you like shroomies, make it the large can wink )
2 cans of tuna fish, drained
Mayo
Milk - start with a half-cup (because I can't remember how much to really put in), and if that doesn't look right then add more
Cheese (We use cheddar or Colby Jack)

1. Get the noodle-water going and set the oven to 350F degrees. When it boils, start cooking the noodles as according to package directions.
2. Start throwing everything else but the mayo and cheese in a big casserole dish, pretty much in the order I've listed it. Order doesn't really matter, except make milk last, and don't add any more until after you've stirred it (see next step).
3. Stir the casserole stuff (should be shroomie stuff, tuna, and half-cup of milk) up.
4. Throw in two glops of mayo (glop = stick a rubber spatula into the jar and scoop out, well, a glop) and stir everything together.
5. Probably add more milk at this point (because I think I have written down too little milk, but better to start at not enough rather than too much) and stir again.
6. Put in a double-handful of grated cheese (that's about a cup's worth, I think) and stir some more.
7. Add mayo as necessary to make the goop nice and gloppy - it shouldn't be as easy to stir as, say, liquid; it should make gloppy sounds as you stir it.
8. By the time I'm done dinking around with the goop, the noodles are usually done - drain the water, rinse in cold water, and throw them in with the goop in the casserole dish.
9. Stir everything together and sprinkle a layer of cheese over the top.
10. Pop the dish in the oven for...I'm pretty sure it's half an hour. Until the cheese on top is melted - I like it when the cheese on the edges starts getting a little brown.
11. Remove from oven and let it cool down for a while. This is easiest done by serving some out and letting it sit on the plate for a while.

The original recipe called for cream of celery soup, but I hate celery. You could probably go with cream-of-anything soup, and whatever veggies you like instead of mushrooms if shroomies aren't your thing. You could add other veggies to my recipe too for some variety.

This recipe feeds me, my bro, and my mom for dinner that night plus one more meal of leftovers for all of us. O'course, I love this meal so I eat a lot of it, so it'd probably stretch a bit more with people who don't go back for thirds sweatdrop

Oh, and the "salt to taste" thing? Not necessary, between the tuna, shroomies, and cheese. Black pepper's not bad on it, nor is garlic. But normally you really won't need to add any salt. ^.^

I gots an easy one. I cook all the time. I've always lived in West Virginia so there wasn't much else left to do.
Here's the easiest yummiest breakfast thing that's soooo easy.
Bird's Nest:
Ingredients:
2 pieces sliced bread (your preference)
1 good sized pat of butter
2 eggs

Tear a little yolk sized hole out of center of both pieces of bread.
Let butter melt in frying pan on medium/medium low heat.
Place holy (haha!) bread in pan to toast a littttle bit before adding eggs.
After a minute or two... Break an egg into each hole in bread.
Let bottoms of eggs get done and firm... Lift bread w/spatula to check.
Flip bread, the eggs are part of bread now.
Let other side get done.
I prefer my yolks runny so that I can first poke yolk and let it seep into butter toasted bread.... yummy.
Salt if desired.
This is the easiest breakfast in the world!
You can make a sandwhich out of this if the yolks are cooked fully.
I just cut it into bite sized pieces and scarf it though!

They all look so good eek

yay a chili recipie!! *i like mine spicy!* but that's easy enough to fix. I'ma make that one this weekend.

Oh I'm soooo gonna try some of these as soon as payday and grocery shopping come around next week. Living off of saltines and ramen at the moment!

Ahhhhh! i just got finished cooking some more fajitas~! and the mosquitos ate me freakin alive... that combined with me stepping in the anthill yesterday barefoot... i have at least 40 bug bites right now... and they ALL itch so bad... cry

*trying not to scratch* sweatdrop

(it's not working very well)