I'm going to attempt cooking this summer???? and im losttttt?!
I'm going to attempt cooking this summer???? and im losttttt?
what are some good things i can start cooking that are EASYYYY
cause your talking to a girl who messes up easy-mack!!!!!! please helppppppppp
Answers:
EASY VEGGIE SOUP
2 large cans chicken broth
1 head shredded cabbage
2 stalks celery, sliced
3 carrots, sliced
1 onion, sliced
1 tomato, diced
1/3 can tomato paste
garlic powder, oregano, basil, pepper to taste
Combine all ingredients in a large pot. Bring to a boil, then simmer for about 3-4 hours.
Easy to freeze and thaw for cold winter days. It's also very healthy for you!
EASY STUFFED PEPPERS
4 bell peppers (any color)
1 box Rice-a-Roni, garden vegetable flavor
1 lb. hamburger
1 14 oz. can diced tomatoes
1. Prepare the Rice-a-Roni according to box directions.
2. Cook hamburger
3. Mix cooked hamburger with can of diced tomatoes and the cooked Rice-a-Roni.
4. Cut the tops off the bell peppers, and clean seeds and ribs from the insides.
5. Spoon the rice mixture into the bell peppers
6. Put aluminium foil on a cookie sheet (for easy clean up) and place the stuffed peppers on the tray.
7. Bake at 370F for 20 min.
Voila, you have stuffed peppers
EASY TUNA CASSEROLE
1 pkg egg noodles
1 celery stalk (chopped)
1/2 med onion (chopped)
2-6 oz cans tuna (drained)
2-10.5 oz cans Cream of Mushroom Soup
3/4-14.5 oz can mixed peas and carrots (drained)
1 1/2 c. cheddar cheese
1/2 c. mozzerella cheese
Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and canned vegetables, stirring until well blended.
Spread into a 13x9 baking pan, spreading cheese on top.
Bake in oven at 350 degrees until melted.
these are very easy to cook.
Simple Mexican Rice
INGREDIENTS
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain white rice
1 3/4 cups chicken broth
1/4 cup tomato paste
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
Simple Chicken Gravy
After roasting your chicken, remove it to a platter and follow these directions.
INGREDIENTS
1/2 cup all-purpose flour
1 cup water, or as needed
1 (3 pound) roasted chicken (drippings from chicken)
DIRECTIONS
Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster.
Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste.
Simple Sponge Cake
INGREDIENTS
3 eggs
1/2 cup castor sugar or superfine sugar
2/3 cup self-rising flour
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.
all these recipes are from betty crocker good and easy cookbook
Ramen Stir Fry:
1 lb. beef boneless sirloin cut into strips
2 C. water
1 pack. Oriental ramen soup
1 pack. frozen stir fry veggies
1/4 C. stir fry sauce
Cook beef over med-high heat 3-5 minutes. Remove from skillet. Heat water in skillet to boiling add noodles cook 1 min. Add veggies. Boil 5-7 min. stirring occasionally. Stir in soup seasoning, sauce and beef. Cook 3-5 minutes.
(You can substitute chicken for beef and use chicken soup)
Ranch Chicken:
4 skinless chicken breasts
1/4 c. ranch dressing
1/3 cup italian style bread crumbs
2 T. Olive oil
Dip chicken in dressing than coat in bread crumbs.
Heat oil in pan over med-high. Cook 10-12 minutes turning once.
Fish and Veggies:
4 lean fish fillets ( about 4oz each)
1 pack. frozen broccolli, cauliflower, carrots - thawed
1 T. fresh dill or 1 t. dried dill
1/2 t. salt
1/2 t. pepper
14 c. dry white wine or chicken broth
Heat oven to 450
Place each fish on 12-in square of aluminum foil. top with 1/4 of veggies, sprinkle with dill, salt, pepper and drizzle 1t. wine or broth.
Fold up sides of foil to make a tent. fold top edges over to seal. fold in sides to make a packet. place on cookie sheet. cook 20 minutes.