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Soap Committee wrote:Weird but suuuupar good stuff:
Boil half a box of small shell pasta. In a separate sauce pan, using a can of cream of mushroom soup (I go with low sodium), a can of tuna, a tablespoon (or more if you prefer) of Parmesan cheese, pepper, and 2 tablespoons of butter. Temperature for the sauce should be medium-low and it needs to be stirred often, through the duration that the pasta is boiled. Strain the water from the pasta, mix the noodles with the sauce.
I bet this sounds like a weird thing to make but it's pretty awesome. Everything costs like 6 or 7 bucks including butter and Parmesan, but you can reuse those two a whole bunch. Since I always have both, ingredients cost me maybe 3-4 dollars.. The meal itself usually lasts me for two dinners with leftovers.
I actually eat something like this often, but then I take the tuna noodle mix, put it in a casarole dish and bake it with crunched up potato chips on top of it and then serve it over sweet peas. I think my mom got the recipe off a can of soup back in the 80s or 70s
It worked! (Muahaha) Pretty good, though thinner than what I'm used to as far as tuna casserole type stuff goes. I'll just add less water next time, is all.
1 normal size can of tomato paste
1 large can of that Hunt's tomato sauce (the stuff that's labeled as spaghetti sauce in a can, not the thin tomato sauce) for flavor
4 tomatoes
a bag of fresh spinach
a block of extra firm tofu
a bag or a box of fresh mushrooms
salt, pepper, lotsa garlic bits, a little vegetable oil and anything else you feel appropriate.
Dice the tomatoes. Put the tomatoes, spinach and mushrooms in a large sauce pan with some water and the spices. Medium heat and stir occasionally until the spinach wilts.
While that's going, start frying up some tofu. Start by dicing the tofu and dump it into a frying pan with a little vegetable oil. High heat. Scorching the tofu a bit tastes pretty good. Tofu is pretty tasteless by itself, so scoop a little of that tomato sauce from the can onto it. The longer you fry it the better it gets.
When the spinach wilts, scoop in the tomato paste and add a can of water. Stir. When you're done with the tofu, pour in the remaining tomato sauce and the tofu bits. Stir.
This will probably take as long to cook as the spaghetti. It'll make enough sauce to feed about 4-8 people depending how greedy they are. If you're making it for yourself, freeze the extra sauce in tupperware and thaw it when you get to it.
You will need:
One frying steak cut into strips
One tin or chopped tomatoes
two medium sized tomatoes
two meduim onions
three carrots
three cloves of garlic
one cup of rice
one tsp of paprika
two beef stock cubes
Soften the onions in a pan with the garlic (chopped or crushed, your choice)
untlill translucent
Fry off the steak for five minutes, or untill cooked though. Add chopped carrot and potatoe and leave for five minutes.
Add tomatoes and stock cubes (in one pint of boiling water) with paprika and simmer for thirty minutes. The potatoes should break the sauce down into a thick gravy. If it looks like it will dry out before potatoes are cooked add more water.
Serve with rice.
you could also chop up a birdseye chillie and add with the garlic if you like your food spicy.
