So here's a really simple recipe that is cheap and delicious. It's a Mexican delicacy called Chicken tinga and here's what you'll need to make it.

1 onion (I prefer yellow onions, but you can use white as well, but not red)
1 clove of garlic
2 chicken breasts
3-5 Roma tomatoes (I find roma work best, but you can also probably use vine)
1 can of chipotle peppers in adobo sauce
Garlic Salt

Start by using a larger pot to boil the chicken breasts in. Add your garlic salt to give the chicken a little bit of flavour.

As the chicken is boiling, start sauteing the onion and garlic in a sauce pan till translucent. While that's cooking, quarter your roma tomatoes and then add once the onions and garlic are cooked. This is also when you add your chipotle peppers, and this is where personal preference comes in. I usually add about 6 or 7, but that's proving to be a little too spicy, so I would say use 2-4. Let this sit for about 5 minutes to cook through, stirring occasionally.

By now your chicken should be cooked, so pull the chicken out of the water and using two forks, find the grain and start to pull against it. It should pull easily if it's cooked. Once that's finished, you want to go back to sauce pan and pour the contents into a blender and add just a little bit of chicken stock (the boiling water from your chicken) to the blender and set to puree. I prefer my tinga to be a little chunky so I don't blend it for too long.

Once it's blended to your satisfaction, add it back into the sauce pan along with the pulled chicken. Stir the chicken in so all of it is coated with the sauce, then let sit on a low setting for about 5 minutes.

It should look like this:



You want that really rich red coloring to it, if it's a darker shade of red it means you probably added too many chipotle peppers and your mouth (and asshole) are in for a rough night.

Then basically you just serve that on top of tostadas, or you can use tortilla chips (which are pretty much the same thing, just broken up). As for toppings, you can use lime juice, cabbage, crema (thinner sour cream), guacamole, and cheese.

Anyone know of any good ways to spruce up Top Ramen? I've been doing seared tofu, sriracha, green onions, and a squirt of lime with mine lately. Does anyone have any other variations?

There's a good thing at the top of this list to spice up ramen
24 Incredibly Simple Ways To Make Your Food Taste Awesome


plus a million other yummy things. I've made the mac n cheese gnocchi before and it was amazing

What is it with people on this forum and Top Ramen? lol

It's cheap as **** and easy to make?

So I made a fucking amazing yellow chicken curry sauce last night. I ended up getting the curry paste from an Asian market and it comes in a little plastic bucket, you just scoop some out and put it into a pan. This was my first time ever making curry, but here's what I did.

First I put a little bit of butter and some vegetable oil into a pot and waited till that got hot enough, then did about 2 spoon scoops of the curry paste and moved that around a little bit till it was starting to break down and become a liquid. Then I added a little bit of coconut milk to give the paste something to break down into and continued to stir, slowly adding a little bit more in till I had about half a can left.

From there I cut up some chicken breast into thinner strips and added them into the mix, stirring and slowly adding in more coconut milk. While I let the chicken cook I chopped up a few carrots and added them into the mix and then brought it to a boil, then turned it all the way down to low and put on a lid for about 30 minutes. 20 minutes later I added some frozen spinach and then just served that over some rice.

The result was without hyperbole the greatest achievement mankind has ever produced.

I've used a couple slices of velveeta (or american), and a can of tuna (lot's of pepper, and some hot sause to taste). Poor mans tuna casserole.

That sounds delicious. I just had 'take out' curry chicken a few days ago, most of it's still in the fridge.

I keep mine simple by just adding your basic canned vegetables like peas, carrots, and corn, as well as some pickled banana peppers. It adds a nice little spice to the meal and something crunchy to an otherwise pedestrian meal most people eat out of financial necessity rather than actually enjoying the taste of it.

I'm looking for ways to make tasty nutritious meals that are also very affordable. I've always loved curry, but just never learned how to make it, but now that I've got one really good one under my belt I think it will become a pretty standard staple in my kitchen.

I'll definitely give it a try for dinner sometime, thanks!

I'ven't tried it with pickled banana peppers, that sounds really interesting. I've started adding roast beef to the finished product, which makes it very similar to Vietnamese pho. Lots of sriracha, soy sauce, and sriracha make Ramen pretty delicioso.

A friend of mine got me a book once that had a bunch of different recipes to cook top ramen, but it involved things like steak and I remember thinking at the time "if I could afford steak I wouldn't be eating fucking top ramen now would I?"

My general rule of thumb when it comes to ramen is if I'm going to add something to it, it can't take much longer to cook than if I was just going to make it as is. It's definitely a great way of getting rid of left overs though, especially if you have already cooked chicken, beef, or pork.

I made a pretty decent chicken bacon and penne served in an Alfredo sauce (from a bottle). It came out quite nicely and it was something I really whipped up in like 30 minutes, with only a quick trip to the store for some chicken breast, some garlic bread, and some wine.

Here's a good question though, illustrious chefs of MB, do you prefer chopping up your own garlic or using diced garlic from a jar? I'm leaning more towards the jar, sure it makes my farts really stinky, but it's a lot easier and saves time.