easy recipe?

Question

I'm not very good at cooking and I want to learn some easy recipes that aren't so simple that they're boring. I just would like some things to get me started. Any recipes would be very appreciated!

Answer 1

Barbecued Beef Short-Ribs

Ingredients:

6 pounds beef short-ribs
8 slices bacon, chopped
2 cups onions, diced
2 cups celery, diced
1/4 cup garlic, minced
4 cups beef stock or boullion
1 bottle Amber Beer
1/4 cup Steen’s Cane Syrup
1/4 cup Creole Mustard
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon all spice
1/2 tablespoon Zatarain’s® Creole Seasoning

Preparation:

Preheat oven to 325 degrees F. In a 10-quart Dutch oven over medium-high heat, brown bacon to render fat. Remove crisp bacon and set aside.

In the same pot, brown short-ribs, 4 at a time, being careful not to burn the bacon fat. Remove the ribs and keep warm. Once all the ribs are brown add onions, celery and garlic into the same pot. Sauté 2 to 3 minutes or until vegetables begin to caramelize.

Add cooked bacon and all remaining ingredients. Stir well to blend all ingredients then bring to a rolling boil, reduce to simmer and add short-ribs. Cover and bake for 1 1/2 hours or until tender. Do not allow ribs to overcook and fall apart, but be sure they are tender to the fork. (NOTE: This may be done 1 day in advance to barbecuing.) Remove ribs and discard liquid.

When ready to barbecue, prepare grill according to manufacturer’s directions. Place the tender ribs over a medium fire with your favorite smoked wood. Allow the ribs to heat thoroughly and pick up the smoke flavor while brushing generously with your favorite barbecue sauce.

Answer 2

I'm a fan of allrecipes.com and bestsimplerecipes.com - you can find recipes that are rated or easy.

A favorite:

Chicken Hurry

INGREDIENTS
1 (3 pound) whole chicken, cut into pieces (I like to use a big pack of drumsticks)
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 (1 ounce) package dry onion soup mix

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
Cover dish and bake in the preheated oven for 1 hour.

Answer 3

Try my recipe for stuffed peppers. It's the easiest thing in the world and so tasty! 4 green peppers 1 lb. lean ground beef 1 egg 1 packet Minute Rice (cooked and brought to room temperature) 3 potatoes, cubed 3 cans Campbell's tomato soup (do not add water) Mix the beef, rice and egg in a bowl with your hands. Cut the tops off the peppers and scoop out any seeds. Fill with beef mixture. Put in a large pot with the potatoes on the side. Cover with the soup and cook for about an hour and a half to two hours if you want the peppers very soft. It's delicious!

Answer 4

This is a good one to get you started:

1 box of chicken flavored stuffing mix
1 cup celery, chopped
1 cup carrots, chopped
½ cup onions, chopped
1 can cream of mushroom or cream of celery soup
½ cup milk
1 tablespoon parsley (preferably fresh)
6 pieces boneless chicken breast (approx. 1 pound)
1 tablespoon butter
1 teaspoon paprika

1) Pre-heat oven to 350°
2) Sauté vegetables in butter until slightly softened
3) Prepare stuffing mix according to package directions. Mix prepared stuffing and sautéed vegetables. Put the stuffing and vegetable mix lengthwise across the middle of a shallow baking dish.
4) Mix soup, milk, and parsley. Spoon 2/3 of the soup mixture on either side of the stuffing on the bottom of the baking dish. Place the chicken on top of the soup mixture. Sprinkle paprika on top of the chicken breasts then cover chicken with remaining soup mixture.
5) Cover with foil, and bake at 350° for 15 minutes. Remove foil, and continue baking until chicken is cooked (approximately 25 minutes).

Answer 5

I feel ya'. Get a crock pot. It can be your best friend.
Toss in a bnls beef chuck pot roast, Lawyrys garlic salt (I use this for everything), pepper and one of those gravy packets that use 1 cup of water. Forget it for about 8 hours. Thicken with cornstarch and water mixed together (about 1/2 cup water to about a big tblspn of cornstarch. Mix until cornstarch is dissolved). Stir it in slowly until you get the thickness of gravy you like. DONE! Serve over rice.

Same can be done with a pork shoulder (butt) roast. Use a roast bigger than expected so you can use the left over meat for pork tacos. The next day, just shred the leftover meat. Pan fry in a little oil, then add a jar of salsa and let simmer for just a few minutes. DONE! Use ready made taco shells, lettuce, cheese, sour cream and avocado if you like.

Answer 6

Shrimply Delicious Shrimp Salad



INGREDIENTS
1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
1/2 cup chopped onion
2 hard-cooked eggs, chopped
3/4 cup mayonnaise
salt and pepper to taste
DIRECTIONS
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

Answer 7

Saute some sausage, chicken, onions, garlic, tomatoes and sliced olives in a little olive oil. Boil some pasta (I prefer some rotelli).

Once the pasta is cooked, toss everything together and add some mozzerella &/or parmagiana cheese. Serve while still hot.

Answer 8

take some boneless,skinless,chicken breast and slice in half without slicing all the way.spread some creamcheese that has herbs in it and stuff with some ham and thin cheese which ever you like.then close it and roll it in egg and then in seasoned breadcrumbs.bake for about 30 min in a 400 degree oven.serve with roasted potatoes or mashed,along with some steames veggies.rice would be good too.

Answer 9

Try this simple recipe for apple glazed pork chops. You can find the link for the recipe here.

Answer 10

I always make this dish with either chicken or steak, I'm sorry I don't measure but you don't need to with this recipe:

chicken or steak pasta:

- one good sized chicken breast or steak (sirloin, ribeye, etc.) cut into small cubes

- one can of diced tomatoes in garlic and olive oil (do not drain)

- 2-4 cloves of garlic, minced or finely chopped

-1/4-1/2 of a yellow or white onion finely chopped

- olive oil
- grated parmesan cheese (fresh or in a can, your choice)

- salt, pepper (to season your meat/poultry)

-fresh lemon (optional)

- penne or angel hair pasta

Boil water in large saucepan with a tspn of olive oil for your pasta.

Using a large round frying pan, pour enough olive oil into the pan to well coat the bottom. Add your chopped onions to the pan and cook on meduim for about 3-5 minutes or until the onions begin to soften. Add your minced or chopped garlic and cook an additional 1-3 minutes, don't let the garlic overcook (if it looks golden, it's done). Season your cubed meat or poultry with salt and pepper and add to frying pan with your onions and garlic. Continue to cook on meduim heat while turning meat/poultry occasionally to cook evenly.

Add your penne or angel hair pasta to your saucepan with olive oil and boil for 6-10 minutes (sometimes longer for penne).

Once your meat/poultry is mostly done, add your can of diced tomatos and continue to cook for an additional 10 minutes. About 2 minutes before you remove your dish from cooking, you can squeeze some fresh lemon juice in the sauce for added flavor.

Remove from heat after pasta is cooked to your likings and drain water. You may season your pasta with butter and salt, or you can leave plain, your choice.

Serve this dish by putting pasta on a large plate and topping with your meat/poultry mixture and top with fresh grated parmesan cheese (or you can use the canned parmesan also).

Enjoy!

(usually makes enough for 2 people)