Lasagna.Easy recipes for teenagers to cook?
sweet and sour chicken is always good, i can get you a recipe if you want it.
search ';sweet and sour chicken recipe'; in google.
spag bol, beans on toast, omelette, chilli. Pretty much anything that you can do in one pot - stir fry etc.
shepherds pie? or cottage pie, depending on which minced meat you use.
try rissotto. i did it as the first thing i ever cooked in school and it tastes great
Pronto Pasta
Tinned Salmon
Pasta
Mascopane Cheese
Lemon Juice
Lemon Zest
Parsley
Frozen Peas
Heat the cheese, add lemon juice and zest aswell as the parsley
Cook and drain pasta %26amp; peas. Add the tinned salmon and add the sauce
Beens on toast. Or super noodle butties.
I would advise the following: buy those Maggi packages with recipes on them.. Usually all you need to do to cook food from there is divided in just 3 steps. Very easy and yet professional.
Beans on Toast with cheese
I have a 10 year old that can cook this ';Impossible Pie'; It is like a crust less quiche. All the ingredients are mixed together in a bowl, poured into a baking dish and baked. It can be served with vegies or chips and salad. It can even be eaten cold.
Recipe is as follows:
INGREDIENTS:
4 eggs, 1 cup milk, 1 cup bacon pieces, 1/2 cup grated tasty cheese, 1 medium onion, diced, 1 cup pastry mix, salt %26amp; pepper.
METHOD:
Beat the eggs and milk together then add the bacon, cheese, onion, salt and pepper. Stir in the pastry mix with a fork making sure there are no lumps. Pour into a lightly greased quiche or pie dish. Bake in a pre-heated, 180oC, oven for 30 to 40 minutes or until golden.
(Try adding diced tomato or parsley for added flavour.)
ENJOY!!!!!!!
Steak Sandwich
1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound
1/2 t. coarsely ground black pepper
Salt to taste
2-3 T. oil
2 T. chopped onion
4 oz. crimini mushrooms, cleaned and chopped
1/2 t. thyme
1 loaf French or Italian bread, or 1 Vienna loaf
3-4 T. prepared mustard
Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.
Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them
Sausages and mash with peas
Grill the sausages or boil them
Boil the peas
and use instant mashed potatoes
:-)
Go to Culinary Chef at http://www.culinarychef.com for recipes.
pasta, hot dogs and beans!
stick the pasta in water, boil it, put the hot dogs in the microwave (4 for 2ppl) when they're done cut them up into little bits. Heat the beans in a pan, drain the pasta, mix all the ingredients up and serve. simple and very tasty!
try pizza, so easy!
More of a dessert, but chocolate cake.
Basic sponge with cocoa, then make a butter based icing to put over it and show them how to make patterns. Looks impressive because of the patterns, but isn't too hard to make.
Try making some bread with cheese and vegetables in or fish pie or something. You could see the recipes on missoandfriends.com, they're easy. Btw I started my first Home Ec class this year so thats some stuff they taught us.
STOVE TOP庐 One-Dish Chicken Bake
1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
PREHEAT oven to 400掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.
Jazz It Up
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)
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Dinnertime Quesadillas
2 cups shredded cooked chicken
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions
1/2 cup drained canned black beans, rinsed
1 cup TACO BELL HOME ORIGINALS Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese
8 TACO BELL HOME ORIGINALS Flour Tortillas
LAYER chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.
FOLD tortillas in half to enclose filling.
COOK one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.
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Simply Lasagna
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
PREHEAT oven to 350掳F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)
SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until center is heated through (160掳F). Let stand 15 min. before cutting for easier serving.
P.S. I always top this with loads of extra cheese...make sure to buy extra!!
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Let me start by saying this doesn't really taste like pumpkin...it's just really good and creamy. It's not spicy either. It's very very good. I hope you try it!
Pasta with Creamy Pumpkin Sauce
1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste
COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.
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This is a perfect side for just about anything!! Yummy too!
Cheesy Broccoli Casserole
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
2 pkg. (10 oz. each) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of mushroom soup
1 cup CHEEZ WHIZ Light Reduced Fat Cheese Dip
PREHEAT oven to 350掳F. Prepare stuffing mix as directed on package, using only 3 Tbsp. margarine. Set aside.
MIX remaining ingredients in 2-qt. baking dish; top with stuffing.
BAKE 30 min. or until heated through.
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Chicken Tenders
Recipe courtesy Kathleen Daelemans (Foodnetwork.com)
1 pound boneless, skinless chicken tenders
Salt and pepper
1 (8-ounce) container plain yogurt
2 cups finely ground, toasted bread crumbs
Olive oil or pan coating
Preheat oven to 400 degrees F. Season chicken with salt and pepper. Pour yogurt into a shallow dish or plate. Pour bread crumbs into a separate shallow dish or plate. Dredge chicken through yogurt, shake off excess, place in crumbs, and coat all over. Gently shake off excess crumbs. Spray a large non-stick pan with olive oil or pan coating. Place tenders on the pan and bake for 6 minutes. Turn tenders over and bake another 6 minutes, or until tenders are crisp and cooked through.
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The Lady's Cheesy Mac
Recipe courtesy Paula Deen (Foodnetwork.com)
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
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Loaded ';Baked Potato'; Soup
1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. sliced green onions, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
PLACE cubed pototoes in large microwaveable bowl; microwave on HIGH 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir. Microwave on HIGH 10 min., stirring after 5 min. Crush potatoes with a potato masher.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.
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Oven-Fried Chicken Fingers and Fries
2 large baking potatoes (about 1 lb.), unpeeled
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 lb. boneless skinless chicken breasts, cut into strips
1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1/4 cup GREY POUPON Dijon Mustard
1 Tbsp. honey
PREHEAT oven to 425掳F. Cut potatoes into 1/2-inch-thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.
BAKE 12 min. Meanwhile, coat chicken strips with coating mix as directed on package.
TURN potatoes over with large spatula; push to one side of baking sheet. Place chicken strips on other side of baking sheet. Bake an additional 15 min. or until potatoes are tender and chicken is cooked through. Mix mustard and honey; serve for dipping.
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Parmesan Chicken %26amp; Broccoli Pasta
4 oz. (1/4 of 16-oz. pkg.) spaghetti, uncooked
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
4 tsp. KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package.
MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through.
ADD tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese.
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Cheesy Chicken Simmer
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
2 cups frozen broccoli florets
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
3 cups hot cooked MINUTE White Rice
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min., turning after 3-1/2 min.
ADD broccoli; stir. Stir in soup and Velveeta until well blended. Reduce heat to medium; simmer 7 min. or until chicken is cooked through.
SERVE over the hot cooked rice.
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Jumbo Meatballs
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup hot water
1 egg
1/4 cup KRAFT Ranch Dressing
1 lb. lean ground beef
1 cup KRAFT Shredded Cheddar Cheese
1/3 cup ketchup
PREHEAT oven to 375潞F. Combine stuffing mix, water, egg and dressing until moistened. Add meat and cheese; mix well. Shape into eight 2-inch meatballs.
PLACE on greased baking sheet; spread with ketchup.
BAKE 30 min. or until cooked through (160潞F).
Serving Suggestion
Serve with hot cooked MINUTE Rice and steamed broccoli.
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Mac %26amp; Cheese Lasagna
1 pkg. (7-1/4 oz.) KRAFT Macaroni %26amp; Cheese Dinner, prepared as directed on package using Light Preparation directions
1-1/2 cups spaghetti sauce
1/2 lb. lean ground beef, cooked, drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 350掳F. Spoon half of the prepared Dinner into lightly greased 8-inch square baking dish.
TOP with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese.
BAKE 20 min. or until heated through.
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Spaghetti with Zesty Bolognese
1 small onion, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 lb. ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
2 Tbsp. PHILADELPHIA Cream Cheese
12 oz. spaghetti, uncooked
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in cream cheese until well blended.
MEANWHILE, cook pasta as directed on package.
SPOON sauce over pasta. Sprinkle with Parmesan cheese.
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Cheesy Shepherd's Pie
1 pkt. (1/2 of 11.75-oz. pkg.) VELVEETA Cheesy Mashed Potatoes
1 lb. ground beef
1 cup frozen mixed vegetables
1 cup beef gravy
PREHEAT oven to 375掳F. Prepare VELVEETA Cheesy Mashed Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain.
ADD vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with prepared Potatoes.
BAKE 20 to 25 minutes or until lightly browned.
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Reese鈥檚 Cookies
1 chocolate cake mix
2 eggs
1/3 cup vegetable oil
1 bag small-size Reese鈥檚 peanut butter cups
Preheat oven to 350.
Mix together cake mix, eggs and oil in bowl until all the cake powder is absorbed. Place a peanut butter cup in the center of a ball of dough. Make sure the cup is completely covered with dough.
Bake cookies 8-10 minutes, or until done. Remove from pan and cool.
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Cherry Pineapple Crumble
1 20oz. Can Crushed Pineapple (do NOT drain)
1 20oz. Can Cherry Pie Filling
1 Box White or Yellow Cake Mix
1 Stick Butter
1 鈥?1 陆 Cups Powdered Sugar
Warm Water
Preheat oven to 350 degrees. In a cake pan (8x13) spread crushed pineapple and juice. Spread cherry pie filling over pineapple. Sprinkle cake mix (dry) over fruit. Cut stick of butter into thin pats and top cake mix with pats of butter. Bake 30 minutes.
After the crumble comes out of the oven mix the powdered sugar with enough warm water to make a glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.
Enjoy!!
A Spanish omelete. Colourfull, tasty and very easy to do. They can also chose their own crazy ingredients. I think it's a cheap dish where they can use their imagination. Go for the egg...
If you think is a bit to easy go for a nice curry. They will need practice for later when they reach our age don't you think???
Spaghetti Carbonara theres a good recipe on bbc.co.uk/food who can resist bacon cheese and cream and it only takes 20 mins.
It has to be Chilli con carne.
It was the first dish I learned to cook, I still make it and EVERYONE enjoys it.
500g lean beef mince
2 medium onions
2 Cloves garlic - peeled and crushed
400g tinned chopped tomatoes
400g tinned kidney beans in chilli sauce
Dollop of ketchup
Chillis (optional)
Chilli powder (optional - depends how much spice you like)
Using a big saucepan
Brown the mince, draining any extra fat
Add onions and garlic - fry till lightly golden
Add kidney beans
Add tinned tomatoes
Add ketchup
Add chillis and powder if you wish.
Simmer on a low heat for about 30mins.
However, the slower and longer you cook it the better it tastes.
Serve with bolied rice or chips or pitta bread - anything you want
PS. A spoonful of soured cream tastes amazing with chilli.
Good luck and enjoy. x
Omelette's they are easy cheap and you can add whatever you want to change the taste, ideal for a novice cook.
ONE PAN COOKING,they never wash up, a basic beef stew with dumpling is very easy, you can miss out the potatos and use a packet mash or teach them how to peel a potato and mash them with butter and spring onion, stack the mash ,ladle the stew around, tasty and impressive, if you dont like potato, substitute with rice or pasta. LF
spag bol pritty cheap to make (if you know where to go) (try markets) and its very easy i cant cook at all but i live off the stuff
bit of a tip if you fry some bacon in the pan before starting making it it taste about 10 times better
Lasagna is good! Another good thing is chicken soup!
spag bol , shepards pie, chicken casserole , roast lunch
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