I love cooking, but I'm just learning...does anyone have any easy dinner recipes?

Question

preferably stove cooked/not microwaved

Answer 1

I have lots of recipes and most of them fairly easy :)
My mom was a dear and wrote down her recipes for me when I got married and I am still using many of them 26 years later. I have picked up a few others on my own over the years.
I will share with you two of the ways I like to fix chicken.

Fried Chicken Strips
Take about a cup and half of flour for a dozen strips. Mix salt, pepper and a little garlic powder and place in a plastic bag (old bread bag works well). Dip your strips in milk then the flour. Then repeat dipping them in the milk and flour for a second coating. Fry them till they are golden brown. Use tongs for turning makes it easier.
To make gravy to go with it. Pour out all but about a tablespoon/ tablespoon and half (doesn't have to be exact) of the oil. You will have the brown flour left in the pan. Add a handful of fresh flour to the mixture and stir till it is smooth. Add about a cup and half to two cups of milk and stir with a whisk to make it smooth. When it is mixed well, you can stir it with a spoon till it is thickens to the point you like it. Serve the chicken and gravy with homemade biscuits for a real Southern feast.

Another way to serve chicken breast.
Mix 3/4 cup of potato flakes, 1/4 cup to 1/3 cup of grated Parmesan cheese and one or two dashes of garlic salt or garlic powder. Melt 1/2 stick of margarine. Take your boneless, skinless chicken breast and dip in the margarine then into the potato flake mixture. Place on a baking sheet coated with a spray like Pam. Bake till it is golden brown.

Kerri
http://www.thekerrikonnektion.bravehost.com

Answer 2

Cooking is great fun, and its an art. You can add and leave out whatever you don't like. The easiest thing I can think of that tastes unfreakinbelievable is Chicken Mignon. It is so easy. Here goes.

4 boneless skinless chicken breasts
4 slices of bacon
1 can cream of chicken soup
1/ c sour cream

Wrap each chicken breast in one slice of bacon. You don't have to pin it, it will stick. Place each breast in a frying pan on medium low heat. After mins, if it looks kind of brown on the bottom, flip it over. Cook until they look just about done. Remove the chicken from the pan and place on a plate. To the same pan, add the soup and sour cream and stir, scraping the bits on the bottom of the pan. When mixed, add the chicken back and spoon the sauce over each piece. Serve over rice or noodles or even alone. This is the most tasty dish and everyone thinks you worked hard, but it is so easy. You can also use the fat free soup and low fat sour cream.

Answer 3

I konw its not stove top but its delicious and easy and a very elegant dinner and its healthy, plus I love seafood.

Stuffed Eggplant

6 medium-size eggplants
4 tablespoons olive oil
4 green peppers, chopped
4 medium-size onions, chopped
1/2 cup chopped celery
3 garlic cloves, chopped
1 pound shelled small shrimp
1 pound white lump crabmeat
1/2 cup chopped parsley
Salt and pepper
2 cups fresh bread crumbs, or more
Paprika
Directions:

Cut the eggplants lengthwise into halves. Drop into a large kettle of boiling water and simmer until soft but not mushy. Drain, wait until cool enough to handle and scoop out the pulp without damaging the shells. Set the shells aside to drain. Heat 3 tablespoons of the oil in a large skillet and cook the green peppers, onions, celery and garlic in it, stirring now and then, until the vegetables are limp. Add the scooped-out eggplant pulp, cover and let the mixture "smother" over medium heat until most of the water has evaporated. Add the shrimp and cook for 20 minutes longer.

Transfer everything to a large bowl and fold in the crabmeat and parsley. Season to taste. Let the stuffing cool a little, then fold in as much of the bread crumbs as you need to make a rather firm stuffing. Fill the eggplant shells. Sprinkle the rest of the crumbs on top, then sprinkle with paprika. Drizzle the rest of the oil on the tops. Bake in a preheated 350-degree-F oven for 30 minutes or longer, until heated through and browned on top.

Answer 4

Both of my favorite "easy" meals are adaptable for 1-2 people or for larger groups when I have guests. With either of these dishes, you can cook the chicken whole or cut it up to help it cook faster.

Chicken with Lemon-Caper Sauce (for 2)

6 boneless, skinless chicken tenderloins
juice of 1 large or 2 small lemons
2 tablespoons of capers (sold near the pickles, usually in jars)
2 teaspoons butter
2 teaspoons oilve oil
1/2 cup white wine
2 cloves garlic, finely chopped
1-2 tablespoons flat-leaf (Italian) parsley, chopped

Heat the oil, butter, and garlic in a saute pan on medium heat, stirring frequently, until the garlic begins to turn golden. Turn the heat up to medium-high. Add the chicken and brown on all sides. Add the capers, lemon juice, and wine to the pan. Scrape up/dissolve any brown bits on the bottom of the pan into the liquid (this is called "deglazing"). Once the chicken is cooked through, lift it out onto a platter. Continue heating the sauce, stirring, until it thickens a little (maybe 2-5 more minutes). At the very end, stir in the parsley. Pour the sauce over the chicken. I like this served with buttered orzo pasta, but it's also good with garlic mashed potatoes or rice pilaf.


Moroccan Chicken with Couscous (for 2)

3/4 cup couscous
1 and 1/2 cups chicken stock or water (for the couscous)

6 boneless, skinless chicken tenderloins
1-2 teaspoons of olive oil
6 dried apricot halves, chopped
1 clove garlic, chopped
1 medium zucchini, cubed
1 large tomato, chopped (or 1/2 a can of diced tomatoes)
1/4 teaspoon apple pie spice (or nutmeg, cinnamon, and cloves)
1/2 teaspoon ground black pepper
1 bay leaf, whole
1/4 cup plain yogurt

Boil the water or chicken stock in a small saucepan with a tight lid. When the liquid boils, turn off the heat and stir in the couscous. Put the lid on the pot and set it aside while you make the chicken.

Heat the oil on medium-high heat until it starts to shimmer. Add the bay leaf and the chicken. Brown the chicken on all sides. Turn the heat down to medium. Add the apricots, garlic, tomatoes, and spices. Simmer until the chicken is cooked through and the apricots have become plump. Add the zucchini and the yogurt and continue to cook until the zucchini is bright green and tender-crisp. Discard the bay leaf before serving.

Fluff the couscous with a fork. Serve the chicken over the couscous.

Hope you enjoy!

Answer 5

MAC AND CHEESE CASSEROLE---

1 box Mac and Cheese white cheddar
4 teaspoons butter
1/4 cup milk
1 lb ground meat
1 can of peas
some sliced bacon bits
any kind of shredded cheese

In a skillet brown meat. Cook mac and cheese according to package directions.
When done, pour into a casserole dish and combine with Mac and Cheese for bottom layer, then a layer of peas, next ground meat, then cheese; then repeat with a second layer of peas, bacon bits and more cheese.

Bake at 350* degress for 10-30 minutes until bottom is crispy and the top is brown.

Answer 6

If you are just learning I would suggest to watch 30 minute meals on the food network w/Rachael Ray. the dinners she prepare are quite easy and fast. Also has great recipes. Great for someone who just starting to cook.

Answer 7

Mini Meat Loaves
1/2 cup ketchup
2 tablespoons packed brown sugar
1 lb lean (at least 80%) ground beef
1/2 lb ground pork
1/2 cup Original Bisquick® mix
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

1. Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.
2. Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.
3. Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

Answer 8

well as far as recipes i don't have much. but just about anything can be done chicken meats pasta and sauces are your best bet. Just take something add spices and fry,cook,sautaue,and do many things with it. just remember cooking is all about experimentation =) good luck

p.s. chicken is a very verastile food just try what you can with it youll see it a very good food full of fun

Answer 9

Here's two for you,
Easy and Quick Lasagna
• 1 jar spaghetti sauce (traditional or desired flavor)

• 1 box lasagna noodles
• 1 12- or 15-oz. container of ricotta cheese
• 2 eggs
• 1 16 oz. of shredded mozzarella
• 2 lbs of ground beef
Method:

Preheat oven to 350. Mix ricotta cheese and two eggs with a fork in a bowl. Cook and drain lasagna noodles While pasta is cooking, cook ground beef and drain. Add jar of spaghetti sauce to ground beef in skillet. In a 13x9" baking dish start to layer: First put 1/3 of the lasagna noodles down, spread 1/2 of the ricotta mixture over noodles. Second spread 1/3 of the meat mixture, then top with 1/3 of the mozzarella cheese. Repeat as before for middle layer. For the top layer, add remaining noodles, meat, and mozzarella cheese. Bake at 350 until the cheese is melted, about 20-25 minutes. Let stand about 5 minutes before cutting to serve.
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Savory Chicken with Mushrooms
• 3 boneless chicken breasts, cut into 1 inch thick strips

• 3 cups seasoned bread crumbs
• 2 eggs
• 1/4 cup olive oil
• 1 and 1/2 cup chicken broth
• 2 cups shredded Monterey Jack cheese
• 1 8 oz pkg sliced mushrooms
• 2 cloves garlic chopped

Preheat oven to 350 degrees. Beat eggs until well combined. Dip each chicken strip into egg mixture and coat with bread crumbs and set aside. In large fry pan heat olive oil. Fry each strip until golden brown on each side, does not have to be cooked through. Set aside on paper towel to absorb grease. Once chicken is browned place mushrooms in same fry pan with chopped garlic, cook 3-5 minutes. Place chicken in a greased 13 X 9 baking pan. Place cooked mushrooms with garlic over chicken. Pour chicken broth over chicken and mushrooms. Sprinkle shredded cheese over chicken mixture to cover. Bake at 350 degrees for 20-25 minutes.

Answer 10

I'm also new to cooking. Pillsbury's website: http://www.pillsbury.com/ has a lot of good recipes. I use it when I'm looking for something new to try. The instructions are very well laid out too.