Any suggestions for delicious recipes that are simple enough for a beginner?

I am 13 and I'm just learning to cook. I can do basic things like noodles %26amp; stir fry but Im going for something a little more complex. Any suggestions?Any suggestions for delicious recipes that are simple enough for a beginner?
If you can do noodles, try making your own special spaghetti sauce .. the sauce takes a little more time, but all you need to go with it is the noodles, and then you're set!





We always start with a large can or two of tomato sauce (a 14 oz can is good for 2-3 people with small appetites, but we use two 14 oz cans for a family of five).





My dad likes to add garlic, a bay leaf, and season salt to his sauce.





I like to add mixed vegetables ( I get a frozen bag of broccoli, carrots, and zucchini), whole baby mushrooms, garlic, season salt, pepper, and oregano.





My mom just gets the package of spaghetti seasoning and adds that to hers, with tons of fresh chopped herbs.





All of us like to let the sauce simmer for at least an hour - the flavors tend to mix better that way.





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Other simple meals are:





BAKED CHICKEN:





What you need:


Chicken (I use chicken quarters: the leg %26amp; thigh portions)


Seasoning (BBQ, Lipton dry soup, salt %26amp; pepper, lemon pepper, whatever your family likes)


Side dishes (Mashed potatoes work GREAT, so do mac %26amp; cheese, vegetables, and rice)





What you do:


Spray non-stick spray (PAM, etc) on a large casserole dish


Preheat the oven to 350 degrees


Season chicken however you like - we always just sprinkle garlic, season salt, and pepper over it OR sprinkle a package of Lipton Onion %26amp; Mushroom soup on over it


Place in the bottom of the casserole dish


Add 1/4 cup of water OR pour BBQ sauce on top


Cover with foil %26amp; bake for 40 minutes





As long as there is moisture in the dish, and you don't OVERCOOK the chicken, it should turn out moist %26amp; delicious. I can usually leave mine in the oven for up to an hour and fifteen minutes total, and it tastes fine. The longer you leave it in past 35 minutes, the easier it gets to take off the bone. But, once you get past an hour, it starts to dry the chicken if there is not enough moisture in the dish.





Easy mashed potatoes:


Cut potatoes (one per person) into large chunks, place in boiling water


Add one teaspoon of salt and stir


Boil until tender (they change colors and get lighter when they cook ... you can keep one small chunk out so that you can see the color difference if you want)


Drain (pour them into a colander just like you do with pasta)


Turn the burner to LOW, put the bot back on the burner


Melt 1 tablespoon of butter per potato in the pot


Add 1/2 cup of milk for every 4 potatoes (1/8 per potato)


Pour the drained potatoes back into the pot with the butter and milk, and gently smash together.


(As long as they are tender, they should mash very easily. I just stir them once or twice, then mash four or five times, stir once or twice, mash four or five times ... until they're completely mashed. The more you stir %26amp; mash, the creamier they get.)


If they are dry, continue adding 1/4 cup of milk and 1/2 teaspoon of butter until they are moist and creamy.


Season to taste: I use green onions, salt, pepper, and garlic (we love garlic in our family).


You can also add a little bit of sour cream or philly cream cheese to help with creaminess.





Easy rice:


The EASIEST rice is to get instant rice


To flavor it with ease, I put one package of Lipton dry soup (any flavor you like) into the water so that the rice soaks in the flavors. For larger families (more than two cups of dry rice, or six cups of cooked rice), you'll need to add additional packages of seasoning.





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Porch chop bake:


You'll need:


Package of boneless pork chops (at least one per person)


Package of yellow rice


A can of veggies or bag of frozen veggies


Something to season the pork chops with





All it takes:


Preheat the oven to 350 degrees


Place the rice in the bottom of a lasagna dish (large casserole dish)


Add the required amount of water (per rice pkg directions)


Add the vegetables and stir into the rice %26amp; water (it'll blend in when the rice cooks %26amp; fluffs)


Season pork chops (I just sprinkle a little bit of season salt or garlic %26amp; pepper on mine)


Place the pork chops directly on top of the rice, water, and vegetable mixture





Cover the whole dish with aluminum foil and bake for 40 minutes.





Check the pork chops to be sure they are cooked all the way through - if not, put them in for another few minutes (they should be white all the way through, with no pink spots).





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Easy Beef Stroganoff





Ground beef or ground chuck (or ground turkey or chicken)


(however much your family usually uses for a dinner - 1 lb works for my family of five)


1 or 2 large cans of Cream of mushroom soup (any ';cream of'; soup works here) (or even 1 large can %26amp; 1 small can, and I always get reduced fat soups)


Sour cream


Optional vegetable (I use Mushrooms or broccoli, usually)


Egg noodles


Salt, pepper, garlic to taste





What to do:


Prepare noodles per package instructions


';Brown'; the meat with 1/2 teaspoon of garlic powder


Add the noodles, ';cream of'; soup, and vegetable (if you're using a vegetable)


Taste the concoction ... some people like it just like this, with no more seasoning added. If it is bland, add a couple of sprinkles of season salt %26amp; pepper, and maybe a little more garlic.


Add anywhere between 1/2 cup and 1 cup of sour cream, stir to combine all ingredients.





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Chicken %26amp; Rice (Or Chicken %26amp; pasta)





You can make this with whole chicken parts OR with boneless, skinless chicken breasts. I choose to make it with the boneless chicken when I'm in a hurry, but I love to make it with legs %26amp; thighs for the great flavor.





What you need:





Deep wok or frying pan


Garlic (powder or cloves)


Chicken


Salt %26amp; pepper to flavor


Water and either Chicken Stock or 1-2 large cans of Cream of Mushroom/Cream of Chicken soup (or even 1 large can %26amp; 1 small can, and I always get reduced fat soups)


Vegetables (I use broccoli or green beans)





Decide whether you want to make a creamy casserole dish, or just a fluffy rice dish. If you want the fluffy rice dish, you'll just use water %26amp; chicken stock. If you want a cream dish, you'll use the cream of chicken or cream of mushroom soup.





What to do:


Cook your chicken breasts in a pan (I place the chicken breasts in the can, toss in a little salt and pepper on top of the chicken, and then add a half a cup of water. As long as you keep the burner closer to medium than high, the chicken should not stick to the pan. I hate using oils - too messy, and not as healthy).





If you're going to make the creamy dish:


Once the chicken is cooked set it off to the side %26amp; cook the rice according to the directions. If you use instant rice, you can leave the chicken in the pan and toss in the rice, water, and vegetables, bring the water to a boil, and then cover the dish and take it off of the burner).








If you want the fluffy rice dish:


Once the chicken is cooked set it off to the side %26amp; cook the rice according to the directions, using chicken stock instead of water. If you use instant rice, you can leave the chicken in the pan and toss in the rice, chicken stock, and vegetables, bring it to a boil, and then cover the dish and take it off of the burner).





You can make this dish with pasta, too - just cook the pasta first instead of last :)





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As you can probably tell, I just toss seasoning in - I don't measure them. A good rule of thumb, though, when you are starting out is to add no more than a quarter of a teaspoon at a time into your dish. For a large pot, though, like all of these dishes, you can get away with starting with one teaspoon of garlic, salt, and pepper. If your family typically eats foods with less seasoning, start with a half of a teaspoon ... but when you add more, only add a quarter of a teaspoon at a time ... and always stir it for at least three minutes before taste testing it again and adding more! When you think you're getting close, ask someone else to taste it ... and they'll let you know if it needs a little more.





Remember - everyone can add salt and pepper at the table, if it doesn't have enough ... but you can't take it back out if you put too much. So it is better to be cautious than adventurous, or it may be overwhelming. :)





I have more, but I am in a rush this morning.





Most of all, have fun while you cook! If you're not sure of your abilities, ask Mom or Dad to stand by and watch what you do - ask them not to help unless you're really messing up. The more you do on your own, the better you'll get at cooking!





Don't get upset if they give you constructive criticism for the finished meal - always keep what they say in mind for the NEXT time you cook. If you didn't add enough seasoning, you know to add a little more next time. If it was too salty, add less. If it wasn't creamy enough, ask if they think you should add milk, sour cream, or an additional can of ';cream of'; soup.





Always ask for suggestions, and ideas ... and be open to what they have to say. Family input is usually the best, because they are less afraid to be honest with you!Any suggestions for delicious recipes that are simple enough for a beginner?
You are very welcome :)





Just remember to have fun!!





And, check out rachaelray.com and look for her 30-minute recipes - they're always fast and easy, and if you look through them you'll find plenty that have just a few ingredients!





Good luck :) Report Abuse

I am also new at cooking (well, up until recently my specialty was Mac and Cheese), and a friend gave me the following recipe- I served it for close friends and they actually thought that I had ';hidden talent'; for cooking because it tasted so good.





It is easy, takes very little effort and there really is no way to screw it up. Hope you enjoy!





The Easiest Apricot Chicken





Ingredients:


2 (Two) 18 ounce jars apricot preserves


1 (One) 12 ounce jar Dijon mustard


3 (Three) pounds boneless, skinless chicken breasts





Preparation:


Preheat oven to 350 degrees Fahrenheit


In a large bowl, combine the apricot preserves and the Dijon mustard, mixing well.


(If you want this to be less spicy, add less mustard).





Cut the chicken breasts into strips about 2 (Two) inches wide and add to the apricot and mustard mixture. Generously coat the chicken.


Pour the chicken and the sauce into a baking dish.





Bake for 45 minutes (at 350 degrees).





鈥?Makes 4 to 6 servings


鈥?Cut Recipe in half for two servings


鈥?Serve over rice or over cooked noodles


鈥?Preparation time is 10 minutes, bake time is 45 minutes
Layered Mexican Casserole





鈥?1/2 pound ground beef


鈥?1 11 oz. can whole kernel corn, drained


鈥?1 1/2 cups salsa


鈥?1 cup cottage cheese


鈥?1 8 oz. container sour cream


鈥?5 cups tortilla chips, divided


鈥?1 1/2 cups shredded cheddar cheese, divided





鈥?Preheat oven to 350 degrees F. Brown meat in large skillet; drain. Add corn and salsa; mix well. Cook until heated through, stirring occasionally. Set aside. Mix cottage cheese and sour cream.





鈥?Layer 2 cups of the chips, 1/2 of the meat mixture, 3/4 cup of the cheddar cheese and 1/2 of the cottage cheese mixture in a 2-quart casserole dish. Repeat layers of chips, meat and cottage cheese.





鈥?Bake 35 minutes. Insert remaining chips around edge of casserole; top with remaining 3/4 cup cheddar cheese. Bake an additional 10 minutes or until cheese is melted.
********EASY CHEESE ENCHILADAS





Enchilada Sauce - mild, 20 oz.


8 flour tortillas


8 pieces Monterey Jack cheese, 3/4 x 3/4 x 6 inches


1 sm. can sliced black olives





Preheat oven to 325 degrees. Pour small amount of sauce in bottom of 8 x 13 inch glass pan. Put small amount of sauce in a tortilla. Wrap tortilla around a cheese piece and place in pan. Do likewise for the rest of the tortillas. Pour the rest of the sauce over the tortillas and the olives also. Put the pan uncovered in the oven for 25 to 30 minutes.





************ENCHILADA SQUARES


1 lb. ground beef


1/4 c. chopped onion


4 eggs


1 (8 oz.) can tomato sauce


1 (5 1/3 oz.) can evaporated milk (2/3 c.)


1 (1 1/2 oz.) env. enchilada sauce mix


1/3 c. sliced pitted ripe olives


2 c. corn chips


1 c. shredded cheddar cheese (4 oz.)


In skillet, cook beef and onion until meat is brown and onions are tender. Drain off fat. Spread meat mixture in a 10';x6';x2'; baking dish. Beat together eggs, tomato sauce, evaporated milk and enchilada sauce mix; pour over meat. Sprinkle with olives; top with chips. Bake, uncovered at 350 degrees until set in center, 20 to 25 minutes. Sprinkle with cheese. Bake until cheese melts, 3 to 5 minutes. Makes 6 servings.
Monkey toes...They are great.Take a can of biscuits(cheap ones).Cut them in 4's.Now take some sugar and mix a little cinnamon in it.(a plate works)Get you a casserole dish and butter well,then sprinkle with brown sugar.Roll each piece of biscuit in the sugar and cinnamon mix.Lay loosely in cassarole dish.bake at 350 til golden brown.Once done flip onto a plate while hot.Delicious at breakfast or a evening snack.
I just spent the day yesterday watching shows on the Food Network. A guy named Dave made some really good and easy dishes using frozen foods. I was just looking at the FN site, and I am including it below. There are some very easy and good recipes on this site. Also, there are cooking tips and videos. Hope this helps.
Everyone likes spaghetti. This recipe is good and easy. My family really likes it. Enjoy.





Easy Baked Parmesan Meatballs


Prep Time: 15 min


Total Time: 35 min


Makes: 6 servings, 2 meatballs each





1 lb. ground beef


1/2 cup KRAFT 100% Grated Parmesan Cheese


1/4 cup chopped fresh parsley


1 egg


1 clove garlic, minced





PREHEAT oven to 375掳F. Mix meat, cheese, parsley, egg and garlic.


SHAPE into 12 meatballs. Place in foil-lined 15x10x1-inch baking pan.


BAKE 25 minutes or until cooked through.





KRAFT KITCHENS TIPS


Serving Suggestion


Try serving with your favorite hot cooked pasta and sauce and a quick bagged salad tossed with your favorite KRAFT Dressing such as House Italian.





Substitute


Substitute 1 Tbsp. parsley flakes for chopped fresh parsley.
Alfredo Fettuccine


1 pint heavy cream


1 stick (1/2 cup) butter


2 tablespoons cream cheese


1/2 - 3/4 cup Parmesan cheese


1 teaspoon garlic powder, add in more to suit your taste if you prefer


Salt and pepper, to taste


8 ounces fettuccine, cooked and drained





In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat. Toss pasta lightly with sauce, coating well. Leftovers freeze well.








CHICKEN %26amp; DUMPLINGS


3 chicken breasts


8 cups of water


salt %26amp; pepper to taste


2 1/2 c. self rising flour


3 T. lard


3/4 c. buttermilk





Bring water, salt %26amp; pepper to a boil. Add chicken and cook until meat begins to fall apart. Remove chicken from broth, set aside. Cut lard into flour then add buttermilk. Stir until it cleans the sides of the bowl. Roll out thin on a well floured surface and cut into 1'; x 3'; strips. Taste broth to make sure it is well seasoned and adjust as needed. Make sure broth is boiling. Remove all skin and bones from chicken and cut into small pieces. Add chicken back to broth. Drop dumplings in a few at a time until all are in the broth. Cover and cook on low heat for 20 minutes. Add 1 stick butter and 1 can evaporated milk. Once butter is melted, gently stir to combine milk and butter with broth and serve while hot.











';Cordon Bleu'; Manicotti


1 pkg (12) string cheese snacks


12 slices each deli sliced ham and chicken breast


12 manicotti shells


1 jar pasta sauce


3/4 cup water


shredded parmesan cheese





Roll ham and chicken slices around each string cheese snack and slide into mannicotti shells. Mix water with pasta sauce. Pour a little sauce into bottom of baking dish. Place Manicotti in baking dish and pour remaining sauce over shells. Bake covered with aluminum foil (or if baking with covered dish, cover with lid) bake at 350 for 50 minutes or until pasta is tender. Top with parmesan and serve.











CHICKEN CORDON BLEU BAKE


1 pound small red potatoes, cut into 1-inch chunks


1 tablespoon water


1 (10 3/4-ounce) can condensed less-sodium, less-fat cream of chicken soup


1/2 cup skim milk


1 pound chicken breast tenders or strips


12 ounces fresh broccoli florets


4 ounces cooked ham, cut into 1/2-inch chunks


1 cup reduced-fat shredded Swiss cheese


1/4 cup chopped fresh parsley


1 clove minced garlic





Heat oven to 350 degrees. Combine potatoes and water in a large bowl; microwave on high for 3 or 4 minutes or until potatoes are tender; drain. In a small bowl, mix soup and milk until smooth. Add soup mixture, chicken and remaining ingredients to potatoes; mix well. Transfer mixture to a 9-by-13-inch baking dish coated with cooking spray. Bake, uncovered, 50 to 55 minutes or until chicken is no longer pink.
pasta meals are often quick and fairly easy. then chicken is also easy.
try this:





Brown Sugar Cookies





Ingredients


2 cups brown sugar


1 cup shortening


2 eggs


1 teaspoon baking powder


1 teaspoon cream of tartar


3 cups flour








Directions


Cream brown sugar and shortening together.


Add eggs and beat well.


Sift together baking soda, cream of tartar and flour and add to mixture.


Roll into little balls and press out with a fork.


Bake at 170掳C for approx. 10 minutes until golden.
Chicken Marsala - it's one of my favorites and can be cooked easily and quickly.





1/4 cup all-purpose flour for coating


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/2 teaspoon dried oregano


4 skinless, boneless chicken breast halves - pounded 1/4 inch thick


4 tablespoons butter


4 tablespoons olive oil


1 cup sliced mushrooms


1 cup Marsala wine (have your parent go to the liquor store to get this, it's much better with a higher quality wine. And they shouldn't be worried, it's quite nasty to sip)





In a mix the flour, salt and pepper in a plastic bag and mix up. Then add the chicken to coat. When you take the chicken out shake off any excess flour on the chicken. Add the olive oil and butter to a frying pan once the butter is melted turn the stove up to a medium high heat and add the chicken to the pan. Just brown the chicken on both sides. The chicken will not be all the way cooked through, take it out of the pan. Then add the mushrooms to the pan and let them brown. Once this is done take the mushrooms out and turn the heat off. If you don't you take the risk of the wine flaring up, and add the marsala wine. Scrape all the bits off the bottom of the pan, and add the chicken and mushrooms back to the pan. Let this simmer for about 10 minutes. You can serve this with anything from angel hair to mashed potatoes. I generally serve mine with rice that I have cooked in chicken stock instead of water. Right before I am about to serve the rice I chop up some scallions and toss that in.
EASY ITALIAN MEATLOAF





2 1/2 lbs ground beef or chuck


2 large peppers, red or green, coarsely chopped


1 16 oz can diced tomatoes


1 large sweet onion, chopped


4 slices bacon


1 1/2 cups Italian breadcrumbs


1/4 cup grated Parmesan cheese


2 tablespoons minced or pressed garlic


1/2 teaspoon basil


1/3 teaspoon oregano


1/3 cup chopped fresh parsley (do not substitute)


1 teaspoon seasoned salt or beef bouillon powder


2 eggs


1/3 teaspoon ground black pepper


1/3 cup ketchup (or more as needed)


onion and garlic powder to taste





Preheat oven to 375掳F.


In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup and bacon, adding breadcrumbs to mixture last. If meat is low in fat, add up to 1 tablespoon olive oil. Mix well.





Press meat into a loaf shaped pan, forming a dome shape. Brush top with ketchup and sprinkle with onion and garlic powder, salt and pepper. Cover with bacon slices. Baste occasionally with additional ketchup during cooking, being careful not to allow oven to get cold or additional cooking time will be required. If desired, cover with thinly sliced onions.





Bake uncovered 1 1/2 hours.





Variation: Substitute your favorite barbeque sauce for basting.
Charleston Breakfast Casserole


INGREDIENTS





* 12 slices bacon


* 1/4 cup butter, melted


* 3 cups croutons


* 2 cups grated Cheddar cheese


* 6 eggs


* 1 3/4 cups milk


* 1 bell pepper (any color), diced


* 1 tablespoon prepared mustard


* salt and pepper to taste





DIRECTIONS





1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


2. Preheat oven to 325 degrees F (165 degrees C).


3. Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.


4. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.


5. Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.
pasta- spaghetti are always easy and delicious to start with. they boil in no more than 10 minutes and you can use your imagination for the sauce!





i wouldn't recommend meat things cz in the beginning i used to burn them!!





or make a salad with anything you can imagine that goes together