Obvious premise, post your best recipes, I’m starting with a corker i got off my housemate for sponge pudding:
4tbs caster sugar
1 egg
8tbs self raising flour
4tbs milk
50g butter
Mix the sugar and butter, add the milk, egg and flour and mix it all. Put in a bowl and clingfilm, micro at 800W for four minutes. For chocolate sponge use 2tbs cocoa and only 6 of flour. Lay chocolate sauce and chocolate buttons in the bottom of the bowl before adding the mixture.
Enjoy!
Kangaroo Bolognese
500 grams kangaroo mince
1 small tin tomatoe paste
3 medium tomatoes, diced
2 onions, diced
2 teaspoons bush tomatoe
a few teaspons (or more) of herbs of your choice
butter, not much
saute onions in butter until clear
add kangaroo mince, cook until crumbled
add diced tomatoes and tomatoe paste, cook on as low as possible for about an hour, add water if mixture becomes too dry
add herbs and bush tomatoe, mix thoroughy
remove from heat
serve on your favourite pasta or rice
butter
bread
toster
knife
open bread bag
take out one slice
put it in the toster
push lever down
w8
take out toast
open butter
use knife to smear butter onto toast
enjoy:)
guacamole:
2 avocados.
smash the shit out of them.
a nice big glob of salsa.
lots and lots of garlic - chopped or crushed is fine
lime juice + lemon juice
more garlic
mix it up and enjoy.
Meal-in-a-shake
2 whole chicken breast grilled.
1 egg, cooked however you like.
4 slices of cheese, whatever kind you fancy.
2 cups of dry cereal, I prefer lucky charms for this.
1 can of soda or energy drink any kind will work.
1 pop tart.
1/2 of a muffin.
1 peanut butter and jelly dinner roll.
1tsp of salsa.
Mix all of that in a giant bowl and add as much as you can to a blender, rotate whats in and just keep doing that. Once all is mixed well enjoy hot or cold. This can even be served over rice or even a dipping sauce. It will give you all those nutrients and junk. And, yes, I have made this, it is ok.
I Liked this thread… I Like to cook… but everything that i do on the kitchen go wrong!
Here is one recipe of Feijoada, a brazilian food… It’s very good, but after you eat, is better you go unicycle…It’s a very caloric food!
Anyway…I will continue with my fried eggs and my toast…They are easier to prepare 
Being a poor student I often run out of pasta sauce but still have loads of uncooked pasta. My solution turned out better than any tomato sauce i have tried.
Pasta Aglio E Olio
* 1 pound dry pasta
* 1/2 cup extra-virgin olive oil
* 1 Tbs garlic, finely chopped
* 1 Tbs parsley, finely chopped
* 1/4 tsp red pepper flakes
* freshly grated cheese
* salt
Just bring the oil, garlic, parsley, and red pepper flakes (optional) to a simmer until the minced garlic starts to look a bit brown and roasted. Maybe add a bit of water to make it less oily if you like.
Use this sauce on your pasta and load it with parmesan while stirring. mmm…
Sausage & broccoli pasta with balsamic sauce
12 oz shell pasta
12 oz italian sausage
1 large crown broccoli
1/2 onion
2 cloves garlic
1 cup broth
4 tbsp balsamic vinegar
1/4 tsp red pepper (optional)
flour or corn starch
Cut broccoli into small pieces, any way you like.
Cook pasta according to package directions. In last five minutes of cooking, add broccoli to water. When finished, drain pasta / broccoli mix, cover and set aside.
Brown sausage in frying pan with 1/4 cup water. Remove sausage and slice into bite-size pieces, retaining drippings in pan. For the health nuts, retain only 1-2 tbsp of drippings. For full flavor, don’t throw anything out!
Chop onion coarsely and add to pan with drippings, cook over medium-high heat until onions are translucent, maybe 5 minutes. Add finely-chopped garlic during last minute. Pour broth and balsamic vinegar into pan and add red pepper if desired. Reduce heat to medium-low.
Sift flour or corn starch into pan, stirring well. Simmer until sauce thickens.
Add sausage to pasta / broccoli mixture, then cover with sauce. Serve immediately… garnish with parmesan and/or more balsamic vinegar. Makes 3-4 servings.
Note: You can substitute other pastas into this recipe, but shell pasta works best as the shells “scoop up” the sauce.
This recipe is stolen from FoodTV.com…but I made it once several years ago, and it was quite good.
Sadly, people in Haiti are reduced to eating dirt to stave off hunger.
Mud cookies:
dried yellow clay
water
salt
vegetable shortening
Mix thoroughly. Set on rooftop in hot sun to cook, until hard.
Think about these people the next time you eat in a restaurant. Some people have but 20 cents a day to feed themselves. Others have nothing. Consider eating at home instead, and donating your “restaurant fund” to a Food Bank or other organization…
A very nice sandwich
Put all that together.
No spread on the bread? (flora preferably)
nah uterly butterly if your fat, normal butter if your not. (the pesto sorta takes the place of the spread but you are still allowed to add it.)
I don’t think one butter can be substantially fatter than another… 
They just have different amounts of oil in them 
I’ve been doing all this in chemestry haha, one has singe bonds and on has dobble bonds. (if thats wronge its because I’m tired)
Yes, I believe you are learning about saturated and unsaturated hydrocarbons at the moment.
hmmmm init, inteligent person crossed with chav speek. intersting
Whoop, editted! 
haha nice one, no realy; that was funny.
One of my all-time best staple meals:
Number of bags of Ramen noodles.
Use ½ cup water per Ramen package and the whole packet of flavoring.
Add meat appropriately (beef if using beef Ramen, chicken if using chicken Ramen)
One to two slices of processed cheese per Ramen package.
Broccoli spears.
Throw everything in together, stir, bring to boil, back off and simmer for a bit.
Serve and chow down.
I usually make 10 or 12 Ramen packages worth at a time in a 5-quart pot, then we eat on it for a couple days.