Easy Recipes for a New Cook?

Kath

March 5, 20100 found this helpful

All of my recipes are easy. Here are a few to start.
Breakfast burritos-1 pound sausage (the loose kind that comes in a tube), 1 dozen eggs, 2 cups grated cheddar cheese (more if you want), salsa to taste and a dozen flour tortillas.

Here is the easy part - put the sausage in a casserole dish, stir it up with a fork so it is not one big lump. Cover and microwave for 5 minutes. Take out and use the fork to crumble it into smaller bits. Cover and microwave until all the pink is gone. While the sausage is cooking break all the eggs into a bowl and beat them with a fork or whisk. Add a little milk and beat a little longer until completely mixed. Pour the meat into a sieve or colander to drain. Wipe out the casserole with a paper towel and pour the eggs into it.

Cover and cook 3 to 5 minutes, stir in the sausage and cheese and cook until the eggs are done (nice and fluffy). Wrap the tortillas in paper towels and heat in the microwave. Put some of the egg and sausage mixture in the middle of the tortilla, add a little salsa and more cheese if you want. Roll up like a burrito, wrap in plastic wrap. This may make more than a dozen burritos. Put the burritos in a zip lock plastic bag and freeze. Now you have breakfast!!

Pork chops and gravy - Brown the porkchops in a skillet, you may need to use a little olive oil. For four or less porkchops use one can condensed cream of mushroom soup. Add a little milk or water to the soup in a bowl and stir well. Put the pork chops in a casserole, pour the soup over top and bake at 375 for at least an hour. Pork chops and instant mushroom gravy and the chops won't be all dried out. Serve with mashed potatoes. Do you know how to make those?

I can give you lots more recipes. If you are interested email me at kcsvazus AT hotmail.com

Anita Geffinger

March 5, 20100 found this helpful

Here's one that you'll love if you like Mexican type foods... easy, fast, good next day leftovers

Corn Bread Casserole

1 lb. ground beef
1/2 chopped onion
15 oz. can of pinto beans
1 packet taco seasoning
3/4 cup salsa (any kind - cheapest is fine)
1 1/2 cup shredded cheddar cheese
1 6oz. package corn bead mix

Brown hamburger meat & onion... drain grease... mix in seasoning & salsa.
Spread in bottom of casserole dish. (or 8x8 pan)
Drain beans and spread on top of meat. Cover beans with layer of shredded cheese.
Mix corn bread according to package directions... spread over top.

Source: recipe from newspaper and my own additions

(Guest)
Gold Post Medal for All Time! 846 Posts

March 5, 20100 found this helpful

I am not sure what kinds of food you like but hope you'll like to try at least a couple of these and they are all really easy. If you're cooking only for you, don't let the amounts of leftovers worry you because all will either refrigerate well or freeze in individual freezer containers well :-)

Asparagus, Potato & Tomato Scrambled Eggs
Serves 4 to 6

8 eggs
4 tbls milk
¼ cup butter
1 cup frozen hash brown potatoes

Beat eggs and milk just slightly.
Heat the asparagus in small pan, lightly stirring occasionally.
Melt butter in skillet over medium heat. Cook potatoes and tomato in butter, stirring occasionally, until hot. Sprinkle evenly with cheese and gently stir in asparagus.
Pour egg mixture evenly over vegetable and cheese mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow through vegetable and cheese mixture. Do not stir. Cook 3 to 5 minutes until the eggs are cooked but remain moist.

Crock Pot Orange Chicken

6 skinless boneless chicken thighs
1 can orange soda
1/4 cup of water
1 cup diced celery

Place chicken in crock pot and pour soda and water over the chicken and then top with celery.

Bahamian Boiled Fish

1 1/2 lb Snapper
2 large potatoes, peeled and sliced
1/4 cup onion, diced
1/4 cup butter, melted
1/4 cup lime juice
1/4 tsp thyme
1/2 tsp salt
1/8 tsp pepper
1/4 tsp red pepper flakes

Layer Snapper, potatoes and onion in medium pot
Mix butter, lime juice, thyme, salt, pepper, red pepper flakes and drizzle evenly over Snapper and potatoes
Cover and cook over medium heat for 25 to 30 minutes

Baked Chicken Thighs

2 lbs Chicken thighs
1 cup Chicken Stock
1/4 cup Dijon mustard
3 tbls Dry bread crumbs, seasoned if desired

Place the chicken in a single layer in to a baking dish.
Stir the stock and mustard in a small bowl.
Pour the stock mixture over the chicken and turn to coat.
Sprinkle the bread crumbs over the chicken.
Cover the pan and marinate in refrigerator for 4 hours.
Bake at 375 degrees for 1 hour.

Tossed Broccoli and Bell Pepper Salad

3 Cups Broccoli florets
1/2 cup Red bell pepper, diced
1 tbls Sesame oil
1 garlic Clove, finely chopped
1/2 tsp Lemon peel, grated
1 tsp Lemon juice
1/4 tsp Salt
1/8 tsp Red pepper flakes

Cook broccoli in saucepan until tender, drain and set aside.
Heat the sesame oil in saucepan over medium heat. Add garlic and cook until golden, about two minutes.
Stir in lemon peel, lemon juice, salt and red pepper flakes.
Add broccoli and toss to coat.
(Excellent served immediately or refrigerated to eat cold)

Olive Oil and Lemon Mashed Potatoes

Use olive oil as a butter alternative and the lemon zest for added flavor. Ive also used orange zest and that is also yummy.

2 lbs potatoes of choice, peeled and quartered
3/4 cup extra virgin olive oil
Zest of 1 lemon
Salt and pepper

Boil potatoes in a pot until tender. Drain and return to the pot.
Mash the potatoes. Add lemon zest and olive oil, stir into potatoes and then season with salt and pepper to taste.

Asparagus Amandine

Serves 3 - 4

1 lb Asparagus
1/8 cup slivered almonds
1/8 cup butter
1/4 tsp salt
1/2 tbls lemon juice

Boil asparagus until tender, drain
In small skillet, sauté almonds in butter until golden brown, about five minutes
Remove almonds from heat, add salt, lemon juice, stir and pour over asparagus

Nancy

March 5, 20100 found this helpful

Loaded Baked Potato

Bake one (or more) large baking potato in the microwave until tender. Be sure to punch some holes in the raw potato to release the steam. Remove to plate.

1/4 cup canned or frozen peas and carrots - heat in microwave w/ 1 Tbsp butter and a dash of onion powder.

Split the potato length-wise. Remove some of the pulp and mash it. Blend w/ 2 to 3 Tbsp sour cream.

Add the peas and carrots and butter sauce. Blend. Replace mixture in the baked potato shell and reheat in microwave one to two min.

Remove to serving plate. Add a dollop of sour cream.
If desired sprinkle with grated cheese, and/or bacon bits.
Salt and pepper to taste. Serves 1 large or cut in half two smaller servings.

Judie

March 5, 20100 found this helpful

I would recommend getting a basic cookbook such as Better Homes & Gardens, they not only have recipes but a lot of helpful hints for new cooks. Mr. Food has great recipes without a ton of ingredients. Check your local bookstore for cookbooks from Churches & Jr. Women's League as they are usually tried & true favorite recipes. Best of Luck to you. I began cooking at the age of 8 (50 yrs. ago) & LOVE to cook. Creative & relaxing.