Because they’re not… really burritos but. hey. Good for a lazy evening when only using one pan sounds very appealing. Also, this is very much not a vegan dinner.
- One box Beef or Spanish Rice Ricaroni
- One pound (or thereabouts) of ground beef
- Grated cheese of…
I live in a dorm with only a microwave to cook with, so I have to get creative. My new favorite thing is to take a pita loaf (is that the right terminology? you know what I mean), spread some tomato sauce on it, sprinkle some shredded mozzarella on there, plus toppings if you’re into that, and microwave it for about a minute. The result is pretty great, for a simple microwave meal!
There’s no question that a stack of fresh pancakes is awesome, but what about one giant fluffy pancake? Today we learned mixing a batch of pancake batter in the bowl of a rice cooker and then cooking it, just like you would when making a batch of rice, creates one great big floofy pancake that instantly reminds us of Totoro’s belly.
What’s more, just like regular pancakes, you can add all sorts of things to the batter, such as cocoa powder or pieces of fruit and chocolate, to further enhance your adorably plump tototorcake.
Head over to RocketNews24 for complete instructions as well as some helpful tips and suggestions.
Ingredients & Measurements:
- 1 cup Watermelon Vodka
- 1/3 cup Triple Sec
- 1/3 cup Coconut Rum
- 4 scoops Country Time Pink Lemonade Mix
Put everything into a jar with a lid (fill the jar with water after ingredients are added). Shake. Put in the fridge and enjoy after it’s cold!
Crepes seem luxurious, but they’re actually fairly easy to make - and it’s easy to scale the recipe and just make one. You can fill it with whatever you want, savory or sweet. The easiest thing for me is Nutella - just spread it down the center, fold it up, and eat. You can also just butter them and sprinkle them with sugar and eat them like that. They’re a great comfort food if you’re feeling down and want to spoil yourself.
- 1 egg
- 1 tbsp sugar
- 1.5 tbsp milk (or soy milk etc. for lactose intolerant folks)
- 2 tbsp flour
- Vanilla extract (optional)
- Butter (to grease the pan)
- Bowl/pyrex measuring cup to mix ingredients
- Frying pan and spatula
1. Pour the egg, sugar, milk, flour, a splash of vanilla extract, and a dash of salt in the bowl or pyrex measuring cup thing. Whisk until it’s pretty smooth. (It’s fine to have some small lumps.)
2. Put the frying pan on the stove and put it on medium heat. Melt about 1 tsp butter in the pan (doesn’t have to be exact), pushing it around to coat it evenly.
3. Once the butter’s melted, pour the crepe batter all at once into the center of the pan. Rotate the pan around to spread it to coat the bottom of the pan as evenly as possible. This has to be done a little bit quickly, as the batter will cook very quickly.
4. Now just wait for this side to cook. It only takes a minute. You’ll know when you lift the edge and it’s browned, or when the crepe slides around freely in the pan when moved, or when the edges of the crepe pull away from the pan a little bit.
5. Flip the crepe over and cook it for just a few moments on the other side. (Often it wrinkles up at this step!) When it’s done it’ll be lightly browned on both sides.
6. You’re done! Lift the crepe gently out of the pan onto a plate and turn the burner off. Spread the crepe with your preferred toppings (meat w/ gravy, Nutella or peanut butter (or both!), butter and sugar, or whipped cream and fruit) and eat it while it’s still warm.
4 tbsps (1/4 cup) culinary lavender*
2 cups boiling water
2/3 cup sugar
1 1/2 cups fresh lemon juice (about 8 lemons)
2 cups cold water
* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross. Steep the lavender in 2 cups of boiling water for 15 minutes. Strain through a fine-mesh sieve and discard the lavender. Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves (you don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely). Remove from heat and let cool to warm. Stir in the lemon juice. Stir in the cold water. Add more to taste. I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it. Serve over ice. Makes about 6-8 cups depending on how dilute you want it.
Glassware can get pretty expensive especially if you’re in college and always getting sht faced and breaking your glasses. Start just using your empty beer bottles and turning them into your new glasses. Look dope, easy to make and cheap! Follow these 5 easy steps.
Step 1 – Grab a beer bottle preferably with thick glass such as corona bottles. Tie a string just above the label on the empty bottle
Step 2 – Keep the string tied and soak it in lighter fluid.
Step 3 – Put the string back on the bottle and hold it horizontally. Light the sting rotating the bottle so the flame spreads. You should hear the bottle crack slightly in about 10 seconds.
Step 4 – After you hear the crack, pour cold water on the string and the top of the bottle will fall off.
Step 5 – Now grab sandpaper and sand the edges of the bottle till it is smooth.