Sandwich makers with removable plates are really versatile tools for people without the proper cooking equipment or energy/time required to cook. They’re compact little appliances that you fill with ingredients, close for a few minutes, and open to a hot meal. They seal the sides of a sandwich to keep all of the fillings inside, like an Uncrustable. If you don’t have a sandwich maker, you can make this recipe on the stove, just fry each side of the sandwich like you would for a grilled cheese, but it won’t seal the insides so be careful when eating with some of the variations.
slice of american cheese (or any type of cheese you have on hand, soy cheese for those with restricted diets)
Heat up sandwich maker with the triangular plates.
Place bacon or other meat on it to cook for a few minutes.
Whisk egg with salt, pepper, and a tablespoon of water as if you were making scrambled eggs.
Dip one side of each slice of bread in the egg mixture.
Remove bacon from plates.
Place one slice egg side down on the hot plates.
Tear up bacon and place on top with cheese.
Top with second piece of bread, egg side up.
Close sandwich maker and let it cook for 5-7 minutes until golden brown.
Tip: if you have extra egg, pour it in one of the dips of the sandwich maker, close the lid, and cook it for 3-ish minutes. You’ll have a nice fluffy side of eggs!
Bread dipped in egg is a great addition to any sandwich because you hardly taste it but it adds more texture and protein. Here are some other things you can fill the egg-bread with, in order from less to more energy needed to cook them.
just plain american cheese or cheddar (grilled cheese)
peanut butter and jelly
diced canned fruits like peaches
honey and canned fruit
canned pie filling
nutella and banana
nutella and mini-marshmallows (s'mores!)
no filling, just dip both sides of the bread in egg, cook as usual, and sprinkle with powdered sugar once cooled (french toast)
fried or scrambled egg (egg-ception)
fried or scrambled egg with bacon or another meat and hashbrowns (straight up breakfast)
cooked ground beef and cheese (hamburger)
cooked ground beef, taco seasoning, and shredded cheese - dip in salsa (tacos)
-Box mac and cheese (i use thick and creamy kraft dinner)
-ingredients the mac and cheese calls for
-1 lb ground beef
-1 packet taco spices (Old El Paso is a good one)
-taco shells or corn chips
-cheddar cheese or taco-blend cheese
-salsa of choice
-anything you would put on tacos
-pot/saucepan (for mac)
-skillet/frying pan (for taco beef)
-colander (for draining pasta & keeping it separate)
-largeish plate (for making pieces of corn chips)
1. Prepare the beef according to the spice packet. Usually this means browning the beef, draining the fat, then adding water and the spice packet. Once it’s done, you’ll have a lot of beef – this can be packed away for another round of taco mac or you can use the whole portion. You could also just make tacos from the leftovers.
2. Boil the macaroni. When it’s done, drain it.
2a. if you can, keep the macaroni separate while you make the sauce. If you can’t, that’s ok.
3. Make the sauce for the mac and cheese. since you have the taco meat and that has the spices on it, you can add it in whenever you think it’s right. I usually do margarine -> milk -> taco meat -> cheese powder. If you separated the mac, once the sauce is done and mixed (it’ll be lumpy), add the pasta back in and mix.
4. You can eat it just like this. But a fun way to make it nice is: Take corn chips or taco shells and crush them (with hands or other blunt instrument) to smallish pieces (nothing too big, maybe at most 1.5 cm or ¾ of an inch), top your mac with these.
5. Add any other toppings you’d like.
Bam you’re done! It makes at least 2 sizable portions. You can also double the boxes of mac if you find you have too much meat!
I keep wanting to make stuffed peppers…so I finally did
Boiled four red bell peppers for three minutes. Then I cooked up some ground beef with taco seasoning and diced onions. Mixed in riced cauliflower, crushed tomatoes and sharp cheddar cheese. Stuffed them, topped with more cheese and baked at 400 for 30 ish minutes
Carmilla hsau Fool’s Gold survival guide:How to make a Crunch wrap.
Flour Tortilla shells size large
1 package of ground beef
1 packet of taco seasoning
Brown the meat (cook it till it’s all brown)
Add taco seasoning to meat and stir till mixed thoroughly
Heat up Nacho cheese
Place tortilla shell on plate
Add a scoop of seasoned meat
Add a spoon of Nacho cheese
Place Tostada shell over cheesed meat
Spread sour cream and add lettuce and tomatoes
Fold shell around as shown in photos. To do so fold one corner up and continue along going one direction until all corners are folded up.
Place entire crunch wrap on a pan and brown both sides.
Congratulations you have made a homemade crunch wrap! Eat to your hearts content. (The amount of crunch wraps I can make from the supplies shown above equal to about 7 or 8 depending how much meat you add to each crunch wrap. This should be plenty of crunch wraps needed to deal with the emotional slaughter we face from a update.)
Enjoy your crunch warps and may the feels be ever with you!
I’m a big fan of recipes that just involve opening cans, and I’ve discovered that most of the ingredients that go into burritos and Taco Bell-type foods can be recombined into a variety of meals. The format depends on how much juice is in your mix– low moisture, baked in a glass dish, you’ve got casserole; high moisture makes soup; somewhere in the middle is a great chip dip. You can control the moisture by draining off the juice from your canned goods but saving it in bowls until you know you decide if you want it or not. Here are some possible ingredients:
whole black or pinto beans
canned tomatoes like Rotel
fritos or crushed doritos make a good topping but probably shouldn’t be mixed in.
If you’re gonna use meat, cook that first. Mix everything together in a pot on low heat. If you want casserole, transfer your goop to a glass baking dish and bake for 30-45 minutes at around 350 Fahrenheit (since everything is technically cooked ahead of time your baking time doesn’t matter all that much). If you accidentally add too much liquid, let the pot simmer uncovered for a while to reduce it.
One of my many “go to” meals for my family. Easy to make from scratch and it serves quickly particularly if you make the meat in advance. I usually buy two to three pounds of ground meat and then cook up half for spaghetti and the other half for tacos.
I make my own taco seasoning which means I can have it as spicy or mild as I like.
This one goes as follows:
1 pound ground beef
1 TBSP Smoked Paprika
1 TBSP Chili Powder
1 TSP salt,
1 TSP Pepper
1 TSP Cumin
1 TSP Garlic Powder
I then add ½ cup of water to the half cooked meat when I add in the seasoning.