College Cook Book Recipes?

I'm trying to make a cook book for my brother who is going off to college and cannot cook at all.





Please send me some of you're best/favorite recipesCollege Cook Book Recipes?
well since he's going to college he's probably going to want some really quick easy meals. here are a bunch he can actually make in the microwave :)








Microwave Chicken





INGREDIENTS:


1 cup ketchup


5 tablespoons curry powder 1 teaspoon cayenne pepper


8 chicken legs





DIRECTIONS:


1. In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.








Microwave Potato Chips





INGREDIENTS:


4 medium Yukon Gold potatoes salt to taste





DIRECTIONS:


1. Scrub the potatoes, then slice them paper thin. Place a sheet of parchment paper over the bottom of your microwave oven. Place the potato slices in a single layer on top of the paper. Season with salt . Cover the potatoes with a second sheet of parchment paper.


2. Cook on high power for 8 minutes, or until potato slices are browned and crisp, testing and adjusting the time as necessary since all microwaves cook differently. Remove potato chips from the microwave and cool on a rack. Repeat these steps to cook the remaining potato slices.








Microwave Tacos





INGREDIENTS:


1 pound ground beef


1 1/2 teaspoons chili powder


1/2 teaspoon salt


1/2 teaspoon garlic powder


1/8 teaspoon cayenne pepper


1/4 cup water 8 medium taco shells, warmed


2 cups shredded Cheddar


cheese


2 cups shredded lettuce


1/4 cup finely chopped onion


1 medium tomato, chopped


taco sauce





DIRECTIONS:


1. Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High.


2. Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.








Microwave Chicken Teriyaki





INGREDIENTS:


1/4 cup soy sauce


2 packets ketchup


2 tablespoons garlic powder 3 individual packets white


sugar


1 skinless, boneless chicken


breast half - cut into strips





DIRECTIONS:


1. Stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. Toss chicken in sauce to coat, and place onto a microwave safe plate.


2. Cover with plastic wrap and cook in the microwave on High for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.








Microwave Peanut Brittle





INGREDIENTS:


1 1/2 cups dry roasted peanuts


1 cup white sugar


1/2 cup light corn syrup


1 pinch salt (optional) 1 tablespoon butter


1 teaspoon vanilla extract


1 teaspoon baking soda





DIRECTIONS:


1. Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.


2. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.








Curried Microwaved Chicken





INGREDIENTS:


1 apple - peeled, cored, and


chopped


1 onion, chopped


2 tablespoons butter


3 teaspoons curry powder


1 (10.75 ounce) can


condensed cream of


mushroom soup 1 cup heavy cream


salt and pepper to taste


8 chicken thighs, cut into bite


size pieces


3/4 cup fresh sliced


mushrooms


1 teaspoon paprika





DIRECTIONS:


1. In a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. Stir in the soup, cream and salt and pepper.


2. Place the chicken in an 8x12 inch microwave safe baking dish and cover with the curry sauce. Sprinkle the top with paprika.


3. Cover with wax paper and microwave on at full power for 30 minutes. Test to see if chicken is done and tender. If not microwave at full power for another 15 to 20 minutes. Checking every 5 minutes or so.








Goulash in the Microwave





INGREDIENTS:


1 (8 ounce) package uncooked


elbow macaroni


1 pound ground beef


1 cup diced onion


1 cup sliced celery


1 tablespoon minced garlic


1 (14.5 ounce) can diced


tomatoes 1 (10 ounce) can tomato sauce


1 tablespoon sugar


1 tablespoon paprika


1 teaspoon dried oregano


1/4 teaspoon caraway seed


1 pinch cayenne pepper, or to


taste


1 teaspoon salt





DIRECTIONS:


1. Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.


2. Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.


3. Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.


4. Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.








Microwave Tater-Tot Casserole





INGREDIENTS:


1 (32 ounce) package frozen


potato rounds


1 (10.75 ounce) can


condensed cream of chicken


soup with herbs


8 ounces shredded Cheddar


cheese 2 tablespoons sour cream


1 (15 ounce) can green beans,


drained


8 slices ham, chopped


salt and pepper to taste


(optional)





DIRECTIONS:


1. Pour the potato rounds into a 9x13 inch glass baking dish. Heat in the microwave for about 2 minutes to thaw. The potato rounds should be cold, but not frozen.


2. In a medium bowl, stir together the cream of chicken soup, Cheddar cheese, and sour cream. Stir in the green beans and ham. Stir this mixture into the potato rounds until evenly blended.


3. Return to the microwave, and cook on high power for 5 minutes, or until heated all of the way through. If you have a high powered microwave, you may want to check on your casserole every two minutes or so. Season with salt and pepper, and serve.








Moist Garlic Chicken





INGREDIENTS:


2 cups water


2 cubes chicken bouillon


1/2 cup butter


1 tablespoon dried Italian


seasoning (optional) 1/2 teaspoon dried dill weed


(optional)


1 teaspoon garlic salt, or to


taste


4 skinless, boneless chicken


breast halves





DIRECTIONS:


1. Pour the water into a microwave-safe casserole dish, and place in the microwave. Heat until boiling, about 2 minutes. Stir in bouillon cubes, butter, italian seasoning, dill, and garlic salt.


2. Pierce the chicken breasts with a fork on one side, and place the pierced side down in the casserole dish. The chicken should be almost covered by the liquid, if not completely covered.


3. Cover the dish, and cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. If the chicken is not done after the 10 minutes, continue to cook at 1 1/2 minute intervals.








Microwave Corn on the Cob





INGREDIENTS:


1 ear corn, husked and cleaned





DIRECTIONS:


1. Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!








Microwave Sausage and Clam Soup





INGREDIENTS:


1 1/2 pounds hot Italian


sausage


1/4 cup olive oil


3 cloves garlic, minced


2 onions, chopped


1 green bell pepper, chopped


1 bunch snipped fresh parsley


1 teaspoon dried basil 1 pound fresh mushrooms,


sliced


1 (28 ounce) can whole peeled


tomatoes with juice


1 cup dry white wine


4 (6.5 ounce) cans minced


clams, drained with juice


reserved


1 teaspoon salt





DIRECTIONS:


1. In a large microwave-safe dish, microwave sausage 5 minutes on high, until no longer pink. Remove sausage from dish. Stir garlic and olive oil into sausage drippings and microwave 1 minute. Stir in onion, bell pepper, parsley and basil and microwave 4 minutes, until just tender.


2. Stir in the mushrooms and cook 2 minutes. Then stir in the tomatoes, wine and reserved clam juice. Cover and cook 10 minutes, stirring once.


3. Stir in the sausage and cook 5 minutes more. Let stand 5 minutes before stirring in the clams and salt. Serve hot.








Romano Chicken





INGREDIENTS:


4 skinless, boneless chicken


breast halves - pounded to 1/4


inch thickness


1/4 pound Swiss cheese, sliced


1/4 pound ham, sliced thin


2 tablespoons grated


Parmesan cheese 1 1/2 teaspoons paprika


1/2 teaspoon garlic salt


1/2 teaspoon dried tarragon


1/2 teaspoon dried basil leaves


1 tablespoon butter, melted


1/3 cup dry bread crumbs





DIRECTIONS:


1. Place chicken breasts on a pan. Place Swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat.


2. Drizzle with melted butter and cook on High in microwave for 4 minutes, or until chicken is cooked through and juices run clear.





Butternut Soup





INGREDIENTS:


2 pounds butternut squash,


cubed


2 onions, chopped


1 tablespoon butter


4 cups vegetable broth 1/2 cup heavy cream


salt and pepper to taste


1 dash ground nutmeg


1 dash ground cloves


1 dash ground cinnamon





DIRECTIONS:


1. In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon College Cook Book Recipes?
SJ-SC-CA Incredible Chicken Salad





3 cups chicken breast (cooked and cubed)


1 cup pineapple (diced)


1/2 cup celery (diced)


1/2 cup mayonnaise


1/4 cup raisins


1/4 cup walnuts


1/8 cup dried cranberries


2 Tablespoons sweet onion (minced)


2 Tablespoons apple juice





Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.





***You can use the chicken salad as a sandwich filling.***