I am a guy and i want to learn how to cook, not big meals, but small delicious meals that isnt hard to make ?!
Crust:
1 ( 15 oz ) pkg. Pillsbury Refrigerated Pie Crust,
Softened as directed on pkg.
Filling:
1 ? lbs. boneless skinless chicken breasts
1 can mixed vegetables
1 can cream of chicken & mushroom soup
1/3 cup milk
2-3 Tbls. Butter or margarine
Lawry’s Garlic Salt
McCormick’s Chicken Rotisserie Seasoning
1) Preheat oven to 425 degrees. Prepare pie crust as directed on pkg. for the two crust pie using a 9 inch pie pan.
2) Cut chicken into ? to 1 inch pieces. Melt butter in a skillet. Place chicken in skillet.
3) Season with garlic salt and rotisserie seasoning. Pan fry chicken until no longer pink. Remove from heat.
4) Add soup, milk, and veggies, mix well. Spoon chicken mixture into crust lined pan. Top with 2nd crust, seal edges and flute. Cut four slits on top crust.
5) Bake at 425 degrees for about 30 minutes with foil around the edges. Take foil off and bake an additional 15 minutes. Let stand 5 minutes before cutting.
Tip: You can also add sautéed onions & mushrooms to the filling.
Beef Enchiladas
2 lbs. Ground Beef
? of one onion chopped
1 packet Old El Paso Taco Seasoning
2 - 10 oz. cans Old El Paso red or green Enchilada Sauce
1 Pkg. Lipton Fiesta Sides Spanish Rice
8 medium size flour tortillas
4 cups Mexican 4 cheese blend finely shredded cheese
1) Preheat oven to 375 degrees.
2) Cook rice according to pkg. directions. When done spread in bottom of a 13x9 dish.
3) While rice is cooking, brown ground beef and onions. Drain. Add taco seasoning and 2/3 cup water, simmer over medium heat until most of the water is gone. Remove from heat. Stir in one can enchilada sauce.
4) Lay tortilla on top of rice, spoon meat mixture on tortilla ( as if making a soft taco) add approximately 1/3 cup cheese on top of meat, then roll up leaving ends open, pull to the end of the pan and repeat with remaining meat and tortillas until pan is full.
5) Pour remaining can of sauce over the top and sprinkle with remaining cheese.
6) Cook for 30 minutes or until golden brown.
this one you can probably just use half the ingrediants if you don't need the big pan
Answers: Chicken Pot Pie
Crust:
1 ( 15 oz ) pkg. Pillsbury Refrigerated Pie Crust,
Softened as directed on pkg.
Filling:
1 ? lbs. boneless skinless chicken breasts
1 can mixed vegetables
1 can cream of chicken & mushroom soup
1/3 cup milk
2-3 Tbls. Butter or margarine
Lawry’s Garlic Salt
McCormick’s Chicken Rotisserie Seasoning
1) Preheat oven to 425 degrees. Prepare pie crust as directed on pkg. for the two crust pie using a 9 inch pie pan.
2) Cut chicken into ? to 1 inch pieces. Melt butter in a skillet. Place chicken in skillet.
3) Season with garlic salt and rotisserie seasoning. Pan fry chicken until no longer pink. Remove from heat.
4) Add soup, milk, and veggies, mix well. Spoon chicken mixture into crust lined pan. Top with 2nd crust, seal edges and flute. Cut four slits on top crust.
5) Bake at 425 degrees for about 30 minutes with foil around the edges. Take foil off and bake an additional 15 minutes. Let stand 5 minutes before cutting.
Tip: You can also add sautéed onions & mushrooms to the filling.
Beef Enchiladas
2 lbs. Ground Beef
? of one onion chopped
1 packet Old El Paso Taco Seasoning
2 - 10 oz. cans Old El Paso red or green Enchilada Sauce
1 Pkg. Lipton Fiesta Sides Spanish Rice
8 medium size flour tortillas
4 cups Mexican 4 cheese blend finely shredded cheese
1) Preheat oven to 375 degrees.
2) Cook rice according to pkg. directions. When done spread in bottom of a 13x9 dish.
3) While rice is cooking, brown ground beef and onions. Drain. Add taco seasoning and 2/3 cup water, simmer over medium heat until most of the water is gone. Remove from heat. Stir in one can enchilada sauce.
4) Lay tortilla on top of rice, spoon meat mixture on tortilla ( as if making a soft taco) add approximately 1/3 cup cheese on top of meat, then roll up leaving ends open, pull to the end of the pan and repeat with remaining meat and tortillas until pan is full.
5) Pour remaining can of sauce over the top and sprinkle with remaining cheese.
6) Cook for 30 minutes or until golden brown.
this one you can probably just use half the ingrediants if you don't need the big pan
whats your question?
do you want recipies or what?
Go to www.allrecipes.com
Go to a magazine stand, and look for a magazine called "Simple & Delicious". It is made for people like you...there are no ads, and every recipe is sent in by the readers, so you know they are tried & true.
Honestly, you will LOVE it so much, you will probably subscribe to it!
Try googling them for the website.
Emeril Lagasse-Food Channel Some of the meals isn't to hard to make.
cool...i commend you for wanting to learn :)
meatloaf - i dont know if thats "big", but I think its easy
1 1/2 lb ground beef
1 egg
1/4 tsp pepper
1 tsp salt
3/4 c. oats
1 c. tomato juice (plus, keep reading)
1/4 c. chopped onion (dry or fresh)
mix all ingredients well in bowl (i usually squish it with my hands FUN!) put in loaf pan(8x4x2in) Pour some extra tomato juice over top if desired (not taken out of the 1 c.)Bake @ 350 for 1 hour. Let stand 5 min. before serving.
very easy small meal - pizza!
1 can of pizza crust (found in cinnamon roll, buscit (sp?) aisle)
1 jar of pizza sauce (with spaghetti sauce)
1 bag shredded pizz cheese
toppings - whatever
I do a low cholestrol pizza
ground beef COOKED
green bel pepper
red bell pepper
follow directions on crust can
You can't go wrong with the crock pot my friend. Keep chicken broth and every kind of fresh veggie you can think of on hand and you will always have an easy to prepare, healthy meal.
Also- quick and easy...
frozen fish with frozen veggies and canned beans. Healthy, fast, easy, delicious.
Go on line, type "Cooking for Two into the search engine.
It is a magazine published 4 times a year that have great recipes for just about anything. Cost about $15 a year