I'm 16 and I would really like to cook a nice meal for my mother and myself. Please give me some easy recipes!

Question

I would prefer Indian or Italian cuisine!!
Thankyou!

Answer 1

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 2

i'm 16 too and i'm indian

indian food is hard to make the first time
(i still cant) you need lots of spices and lots of time

so i suggest Italian
pastas
lasagna

i <3 Fettuccine Alfredo

try to make that

i dont have a recipe for you though
but i'm sure there are some online

Answer 3

if you like sea food. this is easy. get scallops.and shrimp.wrap scallops big ones in bacon strips hold on with tooth pick.i use pre cooked bacon. then back in oven 350. for 22 minutes or so. boil shrimp with old bay seasoning.make cocktail sauce. just ketchup and some horseradish. and a drop of hot sauce.and mybe some salad too.

Answer 4

Cesar Salad Pasta with red peppers...

A box of wholewheat past (the curly kind), cooking according to directions, add cooked spinach (the fresh is the best, but fozen works fine) and a jar of red roasted peppers and coat with Cesar salad dressing.
Add parmesan cheese and black pepper to taste.
It is so simple and Delicious!

Answer 5

whatever recipe you choose your mother will just be happy that you made her a meal. cherish these moments, and enjoy the meal. i wanted to give you a super easy and yummy chicken pot pie recipe, but when you said Italian or Indian, i didn't post. let me know if interested.

Answer 6

2 tablespoons ground turmeric
1 tablespoon crushed dried chili flakes
1 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1/2 tablespoon ground cloves
1/2 tablespoon ground ginger
1/2 tablespoon garlic powder
1/2 teaspoon yellow mustard seeds
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
2 teaspoons salt
1/4 cup vegetable oil
1 chicken, cut into 8 pieces
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 sprigs fresh thyme
1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste
2 cups chicken broth
1 can unsweetened coconut milk
1 tablespoon light brown sugar
2 tablespoons finely chopped fresh cilantro
1 recipe West Indian Bread for Roti, recipe follows, breads kept covered and warm

In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.
In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.

In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary.

(Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving.)

Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling. Fold the top and bottom ends over the sides to form a neat square package, and serve.


West Indian Bread for Roti:
4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon vegetable oil, plus more for cooking roti
1 cup water
To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.)

Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.

Yield: 6 large roti breads

Answer 7

Italian chicken parmesan, pasta of your choice, salad,hot garlic bread.

Answer 8

I have a recipe for an easy italian meatloaf if you would like the recipe then please email me and I will be glad to share . good luck.

Answer 9

spaghetti will be nice and buy some ready made garlic bread that all you need to do on the bread is toast it. good luck and bon appetit'

Answer 10

Oven Fried Chicken
This simple recipe uses crushed crisp cereal to replicate the crunch of fried chicken; but it's baked in the oven.
INGREDIENTS:
3 (3 lb.) cut up broiler/fryer chickens
2 tsp. salt
1/4 tsp. pepper
9 cups corn flakes cereal, crushed to 3 cups
1/3 cup chopped fresh parsley
1-1/2 tsp. paprika
1 cup butter, melted
PREPARATION:
Heat oven to 350 degrees. Sprinkle chicken with salt and pepper. Mix cereal, parsley and paprika. Dip chicken into melted butter, then roll in cereal mixture to coat. Place chicken, skin side up, into 2 ungreased 15x10" jelly roll pans.
Discard any remaining butter and cereal mixture.
Bake uncovered at 350 degrees for 1-1/4 to 1-1/2 hours or until chicken is no longer pink at the bone, and juices run clear when pricked with a fork.

To pack on a picnic, remove chicken from pans. Cover and refrigerate at least 6 hours but no longer than 24 hours. Pack into cooler with plenty of ice


Seven Layer Slaw

This delicious and crunchy side dish salad recipe is packed full of fiber and vitamins A and C. Even though it's called 'seven layer', there are only five ingredients.
INGREDIENTS:
2 cups prepared coleslaw mix
2 cups shredded carrots
2 cups prepared broccoli slaw mix
1 yellow bell pepper, chopped
1 cup coleslaw dressing
PREPARATION:
Spread half of the coleslaw mix into bottom of 2-1/2 quart clear glass bowl. Top with half of the carrots, half of the broccoli slaw and half of the yellow pepper. Drizzle half the dressing over. Repeat layers.
Drizzle remaining coleslaw dressing over all. Cover and refrigerate for 2-24 hours. Toss before serving. 6 servings


Peanut Ice Cream Squares
Sweetened peanut butter coats crisp cereal and forms the crust for this easy four ingredient ice cream dessert recipe.
INGREDIENTS:
3/4 cup light corn syrup
1/2 cup sugar
3/4 cup chunky peanut butter
4 cups crisp chocolate-flavored rice cereal
1/2 gallon chocolate ripple ice cream, slightly softened
PREPARATION:
In large microwave-safe bowl stir together corn syrup and sugar. Microwave on high for 1 minute, remove and stir, then return to microwave and cook on high for 1-2 minutes longer, until mixture bubbles.
Remove from microwave and stir in peanut butter.
Stir in rice cereal. Press 3/4 on bottom of buttered 13x9" pan and freeze until cool, about 10 minutes. Spread ice cream on top of crust and top with remaining cereal mixture, spreading as evenly as you can. Freeze until firm, about 2-3 hours. Cut into squares to serve. 12 servings