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Recipes for starving college students?

I am posting this for my nephew, who is in college in Boston; and appears to be wasting away. He's in a dorm with a kitchen shared by his 3 other roomies. They all (stupidly), elected not to take the food plan this year...somehow they also forgot none of them know anything about cooking. They are dying for some REALLY simple recipes. We're going out to get him a crockpot where he can dump everything in. So, if you have any really easy crockpot recipes, I surely would appreciate them. Also, anything really basic would be great. I mean, he doesn't even know how to make a chicken cutlet! What were these boys thinking! There is a Trader Joes near BC from what I understand, but they can't live off of TJ frozen meals forever. They are also dying for snacky food that is easy to prepare.
I'd appreciate any and all help!
Thanks!

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    1. With a crock pot you can cook almost anything. soups,stews roasts, beans, another dish
      I have made for my 3 sons growing up is corned beef hash, with a pot of beans and either
      a salad or veggies, works for me. and a dessert could be made in the crock pot.

      1. some CHers will scream, but please remember these are beginners who have little time and few untensils.

        Sliced Onion (two onions should be about right for 4 students)
        a pound or so of any kind of meat cut into cubes (beef, lamb, chicken, pork, etc)
        Three Tablespoons (olive) oil
        Maybe some minced garlic, a couple of tablespoons (it comes in jars)
        Cream of mushroom soup (one can should do it)
        Broth or Wine (red or white) or even just water
        Salt, Pepper

        In a large saucepan/frypan Brown the onions and meat in the oil then stir in the garlic and quicly brown. garlic burns fast.
        Pour in the mushroom soup, stirr it around till it picks up the color and flavor from the bottom of the pan.
        Thin to desired consistency with the broth or wine.
        Season to taste

        serve with/over rice, pasta, potatoes, etc.

        7 Replies
        1. re: KaimukiMan

          THAT is the kind of recipe these boys are capable of making! I did find another thread about college students and people suggested giving college students The Joy of Cooking or Ina Gartens cookbooks. I have all of Ina's cookbooks as well as the Joy of Cooking. I feel pretty confident in saying my nephew would not crack any of those cookbooks open. He is pretty inept in the kitchen, but is used to eating good food; we have good cooks in our family. The roommates will eat anything.
          I don't want to make it any harder on him so the easier the better. Thanks for the recipe.

          1. re: mschow

            This is what I used to cook to feed a household or feed me and a friend with leftovers that hold (similar to above):

            Veggie foundation -- onions, chopped (essential), supplement with carrots (good for color, take long cooking), zucchini (great filler, can be chopped large or small depending on cooking time), green bell pepper (foundation) or red (great for color and sweeter, shorter cooking time, celery. Crucial -- garlic.

            Protein -- buy a tube of ground beef and brown, or a couple of cans of solid albacore tuna in water.

            Starch -- some sort of noodles/macaroni or rice.

            Binder -- you know, there really is a use for canned cream of mushroom soup with milk or chicken or beef broth.

            Seasoning -- salt, freshly ground pepper, garlic salt and onion salt, worceshire sauce, maybe some soy or hot sauce.

            Topping -- after everything is cooked and mixed, a half-hour in the oven with breadcrumbs or just cheddar cheese or parmesan on top.

            Supplement -- green salad with iceberg or other lettuce with onions/tomatoes/bean sprouts/bell pepper strips, etc. Or get a small saucepan with an inch of water boiling and add some thin string beans and some petite peas, drain and add a pat of butter.

            Don't forget -- bread. A french bread loaf turned into garlic bread. Toast. Tubes of the cheapest biscuits or crescent rolls. Another hot filler.

            1. re: nosh

              +a million.

              I have a can of peas in the "crucial vegetable" category, but otherwise, I have made that formula a hundred thousand times...it's not fancy, but it's tasty and sustaining.

            2. re: mschow

              It's out of print but available from Amazon: The Campus Survival Cookbook. This is about as basic a cookbook as you could want. No recipe with more than about 7 ingredients. Simple instructions on how to make staples of everyday eating - meat loaf, roast chicken, red sauce, etc.

              1. re: masha

                I've given that same cookbook to several going-to-college students in years gone by. What's really good it it gives a weekly shopping list for all the ingredients needed for the meals and teaches how to use leftovers to make new meals.

                1. re: weezycom

                  Agreed. I gave it to my then BF, now husband, an eternity ago, when he was a grad student. One of the first meals he made was the roast chicken, and then used the leftovers for chicken a la king -- still staples in our house.

              2. re: mschow

                I'd suggest Bittman's How to Cook Anything. It's detailed and simple or complex if you want it. It has info on how to boil eggs, etc.

                Also here's a recipe.

                Bean Stroganoff

                A pound of ground beef and one onion chopped or sliced or whatever needs to be done to it to make the pieces somewhat small. Two cloves of garlic, also chopped or smashed.

                Put the onions, meat and garlic into hot frying pan and brown over medium heat. Salt and pepper this mixture to taste.

                Add a beef bouillon cube and about a half a cup of water or half a can of beef broth. Cook this mixture over low heat for a few minutes.

                Add 2 cans of kidney beans and simmer the mixture for another few minutes.

                Turn off the heat and add a half pint of sour cream (or more if you want it really rich). Again simmer this mixture for about 15 minutes. Taste for seasoning and add salt and pepper if needed.

                Another good dish is tamales with chile and hot dogs

                Take frozen tamales (Primavera brand if possible, the giant ones wrapped in white are also okay (they look like fat salamis). You'll need to figure out how many tamales each person can eat (Primavera's are smaller and probably two per person is good. The other ones should be 1 per).

                Unwrap the tamales (take off the plastic and the corn husks covering them. Put them into a baking dish and don't worry if they smush.

                Cover the tamales with Dennison's Chile WITHOUT Beans...probably 2 cans depending on how many you are.

                Chop up enough hot dogs (We use Hebrew National, Millers or Nathans) - figure 2 per person and push them down into the tamales and chile. Sprinkle with sharp cheddar cheese and bake, covered with foil, for about 15 minutes. Uncover and bake for another 10 minutes. This sounds gross but is REALLY good.

                Serve sprinkled with chopped up green onions.

            3. This very recent thread has good ideas for them:

              http://www.chowhound.com/topics/439116

              1. http://www.chowhound.com/topics/42375...

                I know I keep posting this - yogurt marinated chicken - but it really is very simple and tasty.