Easy recipes for beginner cooks

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Head Chef
Sep 18, 2004
New York
Here are some recipes from my cookbook that I put together for my brother when he was learning to cook last year.

5 can casserole

1 rotissrie chicken (original recipe calles for a stewed chicken, but to make it easier you can use on that someone has already prepared)

1 can cream of chicken soup

1 can cream of mushroom soup

1 small can evaporated milk (Pet is a good brand)

1 can chineese noodles (You can find this in the oriental section of the grocery store. It is a blue can.)

1 package grated cheddar cheese

Preheat oven to 350

1. Peel off all of the chicken meat into small strips.

2. Mix together in a bowl, meat, both cans of soup, pet milk, and Chinese noodles.

3. Place in a pot that will go in the oven. (casserole dish if you have one)

4. Put in oven for 30 minutes.

5. Take out and cover the top with cheese

6. Put back into the oven until the cheese melts. Keep looking at it to tell how long.

Cheryl's Beef Stroganoff

1 lb. top round steak

1/2 cup onion, chopped

2 T. butter

1 can cream of mushroom soup

1/2 t. paprika

1 package egg noodles

1. Place meat in freezer for about 1 hour. (This makes it easier to cut)

2. Slice meat into very thin strips. (If it isn’t perfect it really doesn’t matter)

3. At this point turn on the water for your noodles to high.

4. Chop onion and put into pan with butter. Turn on stove to medium.

5. Stir onion in butter until onion becomes soft and somewhat translucent.

6. Add beef strips and cook until color just changes from red to brown.

7. Now add soup, ½ cup water, and paprika

8. Turn down the stove in between medium and low. Leave for 20 minutes. This lets

The flavors blend together. Don't let it bubble

Cook Noodles 9. Put noodles in boiling water with some salt and cook. When done spoon meat mixture over noodles

Chicken and Rice Casserole

1 chicken cut up (This will already be prepared you want the bone in and the skin on. If you want you can do all chicken breast with skin and bone)

2 cups uncle ben's original rice

1 stick butter

1 package lipton onion soup mix

1. Preheat oven to 400

2. Place rice in a 13x9 Casserole dish

3. Melt butter in microwave. (1 minute) Take out and stir to melt the rest of the butter; set aside

4. Cook onion soup mix according to package directions.

5. Pour butter over rice

6. Place chicken pieces on rice. I place the bony side up.

7. Pour soup over top of chicken.

8. Put in oven for 1 hour

9. Serve

Easy Roast

1 (3 1/2 lb.) Eye round roast

Any kind of bacon

1 onion roughly chopped

Prepare 1. Turn oven to 350

2. Take about 4 raw slices of bacon and put it on one side of the roast.

3. Take cooking string and tie the roast up with the bacon on the roast. It doesn’t matter how you do it. It is just used to keep the bacon on the roast and to keep the

shape of the roast.

Sear 4. Get a large pan that will hold the roast and go on top of the stove and in the oven. Make sure it does not have a plastic handle. And make sure that it has at least 1” sides to hold the juices. Turn the knob in between medium and high. Let pan heat up. Place meat into pan. You will hear the meat sizzle. That’s what you want. After about 1 minute wiggling the roast to make sure it doesn’t stick, turn roast over to other side. What you are doing is searing (sealing) the outside of the roast. This will keep all of the juices in the roast when it is in the oven. Sear all sides including ends.

Bake 5. Take meat in the pan and put into the oven. Cook in oven for 1 hour and 30 minutes. Take roast out of oven and let it sit for about 15 minutes before slicing and serving. After slicing onto the plate pour juices from the pan on top of the beef.

Orange Chicken over rice

1 pound chicken tenders (these are the chicken that is already cut into strips for you)

1/2 cup orange marmalade

1/4 cup orange juice

1 package boil in bag rice

1. In a big pan that goes on top of the stove. Spray with a little Pam or coat with a little

vegetable oil. Turn knob a little past medium. Put chicken into pan.

2. In a separate bowl combine marmalade and orange juice.

3. Just as the chicken starts to turn from pink on all sides put in the orange juice mixture.

4. Cook for 10 minutes stirring occasionally. The ssuce should be thickened.

SeServe over rice

B Basic Tomato Sauce for Pasta

1 can (28oz.) whole tomatoes
3 Tablespoons extra virgin olive oil
1/2 cup finly chopped onion
1 T. minced garlic
1 bay leaf
Sea Salt and pepper
1 Tablespoon finly chopped fresh oregano

Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Put the tomatoes in a separate bowl, then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately. Fill the empty can half full with water and set aside.
Heat the olive oil in a heavy saucepan over moderately high heat. Add the onion and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook until golden. Add the tomato juice and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, the half can of water, the bay, and salt and pepper to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, 30 to 45 minutes, adding the oregano halfway through. Discard the bay leaf

This is a great topic!! Here are a couple of recipes that I gave to my brother when he asked me for some easy recipes to vary his meals.

Chicken Stir-fry with Soy Sauce

3 - tablespoons soy sauce
2 - tablespoons dry sherry or rice wine
1 - tablespoon corn starch
2 - cloves garlic, minced
1/4 - cup water
2 - tablespoons olive oil
2 - whole, boneless, skinless chicken breasts, thinly sliced
1/2 lb. broccoli, cut into bite size pieces
1 - small onion, thinly sliced
1 - carrot, pared and thinly sliced
Cooked white rice

Combine soy sauce, sherry, cornstarch, garlic, and 1/4 cup water; set aside. In wok or large skillet, stir fry chicken in hot oil for 2 minutes. Add vegetables; stir fry 4 minutes. Add soy sauce mixture; cook and stir until slightly thickened. Serve over rice.

This next recipe is one of his favorites.

Lemon Cream Ravioli

1 lb. fresh broccoli florets
1 tablespoon salt
1 tablespoon vegetable oil
1 package (16 oz.) frozen cheese ravioli
¼ cup butter or margarine
1 cup heavy cream
1 tablespoon grated lemon zest
½ cup freshly grated Parmesan cheese
6 oz. cubed cooked ham, optional
1/8 teaspoon ground black pepper

In a six quart saucepan, bring 4 quarts of water, salt, and vegetable oil to a rolling boil. Add frozen ravioli; stir to separate the pieces. Cover pan until water returns to boiling. Uncover and cook for 5 minutes. Add broccoli to pan of boiling ravioli and cook until broccoli is tender and pasta is al dente. Drain pasta and broccoli in a large colander.

While pasta and broccoli are cooking, prepare the sauce. In a small saucepan over medium heat, melt butter. Stir in cream and grated lemon zest and cook 5 minutes, stirring frequently. Add Parmesan cheese, cubed cooked ham, and the black pepper. Cook until thoroughly heated.

Transfer pasta and broccoli back to large saucepan. Pour lemon cream sauce over pasta mixture and toss well to coat thoroughly. Transfer pasta mixture to a serving dish. Makes 6 servings.

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