Tuna Cheesy Spaghetti

I made this up all by myself, but I've been thinking about it for years.

• Box of Macaroni and Cheese
• Spaghetti Noodles
• 1 can of tuna fish. drained
  

All you do it cook the spaghetti like you're cooking mac and cheese. Use an amount of spaghetti equal to the amount of noodles in the box. Put in the cheese, butter and milk the same you would do if it was the macaroni noodles.

At the end, throw in the tuna. stir and serve.

*Personal notes

• I like to think of this as fancier mac and cheese.
  
• IF you're weird and don't like tuna you can use chicken or turkey chunks. Maybe some broccoli would go good with the cheesy flavor.
• You'll have to figure out on your own what you want to do with the extra macaroni from the box. I gave mine to Shaun.
  

Sweet & Sour Mustard Pork

A girl cut my hair in exchange for a dinner. This was what I made her. Pretty good.

• 1 pound boneless pork, cut into strips
• 1/4 cup Dijon Mustard, divided
• 3 teaspoons soy sauce, divided
• 1 (3 oz) package chicken-flavored Ramen noodles
• 1 (8 oz) can pineapple chunks, drained, reserving juice
• 1/2 cup water
• 2 tablespoons firmly packed light brown sugar
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 cups broccoli flowerettes
• 1/2 cup chopped red or green cabbage
• 1/2 cup chopped red bell pepper
• 1/2 cup coarsely chopped onion
• 2 tablespoons vegetable oil

In medium bowl, combine pork strips, 2 tablespoons mustard and 1 teaspoon soy sauce. Refrigerate for 1 hour.

In small bowl, combine remaining mustard and soy sauce, chicken flavor packet from noodles, reserved pineapple juice, water, brown sugar, ginger and cornstarch; set aside. Cook Ramen noodles according to package directions; drain and set aside.

In large skillet, over medium-high heat, stir-fry vegetables in oil until tender-crisp; remove from skillet. Add pork mixture; stir-fry fro 3 to 4 minutes or until done. Return vegetables to skillet with pineapple chunks and cornstarch mixture heat until mixture thickens and begins to boil. Add cooked noodles and begins to boil. Add cooked noodles, tossing to coat well. Carnish as desired. Serve immediately.

Serves 4

*Personal notes

• I doubled this recipe. If you do this, don't' double the noodles, they kind of over take the rest of the things, but don't change the flavor. It's a texture thing.
• I would recommend using any vegetables you want. Next time I do it I'd throw in some carrots, maybe. Who knows, be creative. I did not use the peppers because I don't really like them.
• After you cook your noodles, run them under some cold water to stop them from cooking themselves, also they may stick together while they are waiting to go back in, so stir them a bit.
  
• I'd even spend the money next time and get some better noodles.
  
• Girls who cut hair like this meal.
  

Mandarin Lamb Chops

If good smells can make you pee your pants, you should have a few extra pairs on standby when you begin cooking this tasty treat.

• 8 lamb chops (we only had 4)
• 2 tbsp cooking oil
• 1 11 oz can mandarin oranges
• 1 9 oz jar red currant jelly
• 4 tsp cornstarch
• 1 tsp salt
• 1/2 cups light raisins (I don't know what light raisins are, but regular ones were awesome. 2 boxes is 1/2 cup)

Brown chops on both sides in oil in large skillet. Remove from pan; drain oil from pan. Drain oranges; reserve liquid. Blend reserved liquid and jelly. Place jelly mixture over low hear, stirring until melted. Combine cornstarch with 1/2 cup water; blend into jelly mixture over low hear, stirring until smooth. Cook, stirring constantly, until clear; stir in salt. return chops to sauce. Simmer, covered, until cops are tender. Add raisins and oranges; place over medium heat, stirring occasionally, until heated through. Serve with hot rice.

Serves 4

*personal notes

• the recipe is a little confusing; the book is all about saving space. My advice is to just wing it. It's pretty hard to really screw up if you kinda follow the directions.
  

Mushroom and Rice Patties

This is a decent side dish. I love me some rice. This is a good way to change it up.

• 1 1/4 cups long-grained rice
• 1 tablespoons vegetable oil
• 1/3 cup very finely chopped onion
• 2 1/2 cups finely chopped chopped mushrooms(6 oz)
• 1/2 cup shredded Cheddar cheese (2 oz)
• salt and pepper
• all-purpose flour
• Cooked vegetables to serve

Cook rice according to package directions (or like I do, in a rice cooker) until very tender. Drain well if necessary, then put rice into a bowl. Mash to break up grains. Preheat oven to 400 F. Grease a baking sheet.

In a medium-size saucepan, heat oil. Add onion and mushrooms and cook until all liquid has evaporated from mushrooms. Stir into rice with cheese, salt and pepper.

With floured hands, form mixture into 8 patties. Place them on baking sheet. Bake 15 to 20 minutes, until golden. Serve with lightly cooked vegetables.

Serves 4

*Personal notes

• So the recipe makes it seem like a main dish made out of rice. It's totally a side dish.
  
• Use a burger press covered with some plastic wrap to make the patties. It's less messy and you get more uniformity in your patties. Also, they stay together better in the pan.
  

Spicy Chicken Patties

I tried this one in January, I have written down next to it "very good"

• 1 1/4 lbs boneless chicken breasts, skinned
• 4 green onions, finely chopped
• 3 tomatoes, peeled, seeded and chopped
• 1 piece fresh gingerroot, grated
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• Salt and red (cayenne) pepper to taste
• 1 egg, beaten
• 1 1/2 cups fresh bread crumbs
• 1/4 cup vegetable oil

Rinse chicken breasts, pat dry with paper towels. Finely mince chicken and put into a large bowl with onions, tomatoes, cilantro, gingerroot, garlic, cumin, Garam Masala, salt, cayenne, egg and half of the bread crumbs. Mix thoroughly, then divide into 18 pieces and form into patties. Roll patties in remaining bread crumbs, coat completely.

Heat oil in large skillet. Fry patties in two to three batches 10 to 12 minutes, until crisp and golden brown and no longer pink in center. Drain on paper towels. Serve hot, garnished with tomato wedges and green onion brushes (that part is optional, all garnishes are optional)

Serves 6

I served this on mushroom and rice patties.

Apples Baked in Maple Syrup

I tried this desert a few years ago, and just today found the recipe. However, I remember it being awesome. I don't throw that word around lightly, the stuff is good.

• 4 sweet-tart cooking apples, such as Cortland, McIntosh, or Granny Smith
• 1/2 cup pure maple syrup
• 2 teaspoons cinnamon

Preheat the oven to 325 F

Peel the apples and remover the cores using an apple corer. Put the apples in a shallow baking dish that fits them snugly, but does not crowd them. Mix the syrup and cinnamon in a small bowl and pour over and into the center of the apples. Bake for 30 to 40 minutes, until the apples are browned and soft, but not totally losing shape. Use any sauce in the pan as sauce for the apples.

Serves 4

*personal notes

• You're going to want to double this recipe, due to the awesomeness.
  

Pork Chops with Cherry Sauce

This is my favorite recipe. It's so easy. It's my go-to recipe to impress girls.

• 4 boneless loin pork chops, about 1 1/2 pounds (I've used chops with bones, they are delicious.
• 8 ounces Cherry Jam (I've tried this with other jams, too. All good.)
• 2 tablespoons balsamic vinegar
• 3 tablespoons butter

Heat the oven to 400 F

Season the pork chops with salt and pepper. Heat a medium-sized saute pan or skillet over high heat. Add about 2 tablespoons oil. When the oil starts to smoke, add the pork chops, searing them for 3 to 4 minutes per side. Put the chops on a baking sheet and bake them for 10 to 12 minutes, until just cooked through.

Wile the chops are in the oven, combine the jam and vinegar into a small saucepan over medium heat. When the jam melts, briskly whisk in the butter, 1 tablespoon at a time, until it is just melted and the sauce is smooth and glossy. Season with salt and pepper. To serve, put pork chop on each side of 4 plates and spoon some sauce over it.

Serves 4 ( or one if it's just me eating)

*personal notes:

• Rice goes perfect with this recipe. Lots of rice.
• I like to make extra sauce, it's so good and the rice soaks it up perfectly.
• If you put the rice in a hamburger press you can create some really nice presentation.