What are some EASY EASY EASY EASY recipes that I can cook?

Please, I don’t want to cook something that’s VERY COMPLICATED. From what I figured out, stir fry is probably the EASIEST but can you please give me a list of EASY EASY EASY EASY recipes that I can cook? It doesn’t have to be stir fry, it could be baking or some other crap.

NO MICROWAVABLE COOK DINNER FOOD OR SOMETHING DUMB PLZ.

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8 Responses to “What are some EASY EASY EASY EASY recipes that I can cook?”

  1. smf said:

    French Omelettes

  2. Jesus G said:

    Water

  3. Taia said:

    Tacos cheesburgers hamburgers

  4. smdiner said:

    This is VERY VERY delicious and VERY easy to make;

    Fettuccini Carbonara

    5 teaspoons olive oil
    4 shallots, diced
    1 large onion, cut into thin strips
    1 pound bacon, cut into strips
    1 clove garlic, chopped
    1 (16 ounce) package fettuccini pasta
    3 egg yolks
    1 cup heavy cream
    3/4 cup shredded Parmesan cheese
    salt and pepper to taste

    Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
    In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

    ______________________________________…
    Baked Ziti

    1 pound dry ziti pasta
    1 onion, chopped
    1 pound lean ground beef
    2 (26 ounce) jars spaghetti sauce
    6 ounces provolone cheese, sliced
    1 1/2 cups sour cream
    6 ounces mozzarella cheese, shredded
    2 tablespoons grated Parmesan cheese

    Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
    In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
    Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
    Bake for 30 minutes in the preheated oven, or until cheeses are melted.
    ______________________________________…

    Cherry Dump Cake Cobbler T & T
    1 (16 oz.) can crushed pineapple, undrained
    1 can cherry pie filling
    1 yellow cake mix (dry)
    1 cube butter or margarine- 1 stick or 1/2 cup
    1 c. chopped nuts
    Put pineapple in bottom of pan. Add cherry pie filling evenly to
    pineapple. Next, pour dry cake mix over the top. Cut cube of butter or
    margarine into thin slices and lay evenly over dry cake mix. Sprinkle
    chopped nuts on top and bake at 350 degrees for about 40 minutes. Use 9
    x 13 pan.
    _________________________

    Hashbrown Potato/Sausage Casserole
    1 pound Brown & Serve link sausages (I prefer maple flavor)
    2 pounds. frozen hashbrowns potatoes, thawed
    10 oz pkg cheddar cheese, grated
    8 oz. sourcream
    1 can cream of celery
    1 tsp. salt
    1 tsp. pepper
    1/2 stick butter, melted
    Brown sausage, and set aside. Mix all other ingredients together. Put in lightly greased casserole. Bake at 350′ for 45 minutes. Remove from oven, and place sausage on top. Cook for another 15 minutes. You can also use lil smokies or beef smoked sausage or kielbasa pieces instead of link sausages.
    ___________________________

    PIZZA RICE CASSEROLE-
    3/4 pound ground beef
    1 medium onion
    2 cans (8 ounces each) tomato sauce
    1 tsp. sugar
    1 tsp. salt
    1 tsp. dried parsley flakes
    1/4 tsp. garlic powder
    1/4 tsp. oregano
    Dash pepper
    2 cups cooked rice (I use Success rice)
    1/2 cup small-curd cottage cheese
    1/2 cup shredded mozzarella cheese
    — In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, sugar, salt, parsley, garlic powder, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. While the hamburger mixture is simmering, combine the rice and cottage cheese in a bowl; spoon half into a greased baking dish. Top with half of the meat mixture. Repeat layers. Sprinkle with mozzarella cheese. Bake, uncovered, at 325′ for 30-35 minutes or until heated through and bubbly.
    ______________________

    Baked Ziti Casserole
    2 pounds of hamburger, cooked and drained (optional)
    1 Pkg (16 oz) ziti or small tube pasta
    1 egg, lightly beaten
    1 carton (15oz) part-skim ricotta cheese, divided
    1/2 cup grated Parmesan Cheese, divided
    1 jar (28oz) spaghetti sauce ( I like to use extra sauce)
    Italian Seasonings to taste (add to spaghetti sauce)
    2 cups (8oz) shredded part-skim mozzarella cheese
    ~ Cook hamburger and drain grease, add to spaghetti sauce (If adding hamburger, you will need two jars of spaghetti sauce)
    ~Cook pasta according to package directions. Drain pasta; set aside. In a small bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese.
    ~Spread one cup or more spaghetti sauce in a baking dish coated with non stick cooking spray. Top with a third of the pasta, half of the ricotta cheese mixture, 2/3 cup mozzarella cheese, 1 tablespoon parmesan cheese and 1 cup sauce.
    ~Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with the remaining pasta, sauce, mozzarella cheese and Parmesan cheese. Cover and bake at 375′ for 45-50 minutes or until heated through. Yield 12 servings

    Hamburg

  5. Judy said:

    Simple Shrimp Scampi
    •1 lb unpeeled large fresh shrimp or unpeeled large defrosted shrimp
    •3 cloves garlic, minced
    •1/4 cup olive oil
    •1/2 cup unsalted butter
    •1/4 cup dry white wine
    •crushed red pepper flakes
    •chopped parsley (dried works just as well)
    •8 ounces pasta or rice
    Directions
    1.
    First, Peel shrimp and devein if desired.
    2.
    Then, saute garlic in olive oil for about 1 to 2 minutes.
    3.
    Next, add the butter and shrimp.
    4.
    Cook until shrimp are somewhat pink.
    5.
    Finally, stir in wine and red pepper.
    6.
    Reduce heat and allow shrimp fully cook.
    7.
    When finished, sprinkle with parsley and serve over pasta or rice.
    8.
    A few notes: Many of the ingredients can be altered to your own taste.
    9.
    I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
    10.
    add more butter if you’d like.
    11.
    serve over angel hair pasta.

  6. victoria said:

    Do you have a crock pot? This is super easy and tastes like 5 star.
    pork or beef roast 2-3lb
    1 can cranberry sauce (you wont taste it, I swear)
    1 packet dry onion soup mix
    I add mushrooms and a bit of diced onions too but not needed.
    Cook for 8 hours on low.
    Serve pork with potatoes, and use the sauce as gravy (mix about a tablespoon of flour into the sauce after removing meat, turn on high for about 20 minutes)
    Serve beef over egg noodles (SUPER easy to cook)

    I guess you could probably do this in the oven on low heat, but crock pots are SO easy and take no work. I think I spend maybe 15 minutes in the kitchen and only have to wash one pot and maybe a plate.

  7. Susan D said:

    This is so easy even a caveman can do it !!!

    Hamburger Gravy

    1 pound ground beef
    1 small onion, or 2 Tbls.
    1 can Campbell’s Cream of chicken soup
    1/2 can milk

    Fry the ground beef and onions, salt and pepper together, drain any fat off, then
    Add the soup and milk, stir and simmer until hot

    Serve over mashed potato’s, rice, bread, or egg noodles

  8. AMY W said:

    Chicken and Rice Casserole

    Ingredients
    * 2 tablespoons butter or vegetable oil
    * 1 medium onion, peeled and diced
    * 3 cups diced, cooked chicken
    * 2 (14 1/2-ounce) cans green beans, drained and rinsed
    * 1 (8-ounce) can water chestnuts, drained and chopped
    * 1 (4-ounce) jar pimentos
    * 1 (10 3/4-ounce) can condensed cream of celery soup
    * 1 cup mayonnaise
    * 1 (6-ounce) box long-grain wild rice, cooked according to package directions
    * 1 cup grated sharp Cheddar
    * Pinch salt

    Directions
    Preheat oven to 350 degrees F.

    Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

    Add all remaining ingredients to bowl and mix together until thoroughly combined.

    Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

    OR

    Ginger Flank Steak with Wasabi Smashed Potatoes

    Ingredients
    * 2 inches fresh ginger root, peeled and grated
    * 1/4 cup tamari aged soy sauce
    * 2 limes, zested and juiced
    * 3 tablespoons vegetable oil, eyeball it
    * 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
    * 2 pounds flank steak
    * 2 1/2 to 3 pounds Idaho potatoes, 4 large potatoes, peeled and cut into chunks
    * Salt
    * 1/4 to 1/3 cup cream
    * 1 to 2 tablespoons wasabi paste – how hot do ya like it?
    * 4 scallions, root end trimmed
    * Handful cilantro leaves

    Directions

    Preheat a grill pan or indoor/outdoor grill to high.

    Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.

    Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.

    While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.

    Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.

    OR

    DUTCH APPLE FRITTERS (makes 3 dozen fried apple slices)

    6 large cooking apples

    1 cup flour

    1/4 cup sugar

    2 teaspoons baking powder

    1/4 teaspoon salt

    1 large egg, beaten

    1/2 cup milk

    Oil for deep frying

    Powdered sugar

    1) Peel the apples and remove the cores. Cut into 1/3″-thick slices.

    2) Combine the flour, sugar, baking powder, and salt.

    3) Add the beaten egg and milk to the flour mixture and mix well to remove any lumps.

    4) Pour the cooking oil into a deep frying pan to a depth of 1/2″. Heat the oil. Then dip the apple slices into the batter and deep-fry until golden on one side. Flip and fry until golden brown on the other side as well. Drain on paper towels.

    5) Sprinkle the fried apples with confectioner’s sugar.

    OR

    Bacon and Potato Breakfast Pizza

    1. 1 (8 ounce) can Pillsbury(R) Refrigerated Crescent Dinner Rolls
    2. 1 (9 ounce) box Green Giant(R) Frozen Roasted Potatoes with Garlic & Herbs
    3. 4 eggs
    4. 1/3 cup milk
    5. 8 slices precooked bacon, cut into 1-inch pieces
    6. 1 1/2 cups shredded Cheddar cheese
    7. Salt and pepper (optional)
    8. 2 tablespoons chopped fresh parsley

    1. Heat oven to 350 degrees F. Spray 13×9-inch pan with cooking spray. Unroll dough into sprayed pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. Bake at 350 degrees F for 5 minutes.
    2. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High for 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.
    3. In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.
    4. Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.
    5. Return to oven; bake an additional 20 to 25 minutes or until set and edges are golden brown. Cut into squares.

    Yield: 8 servings

    OR

    BBQ Pork for Sandwiches
    INGREDIENTS
    * 1 (14 ounce) can beef broth
    * 3 pounds boneless pork ribs
    * 1 (18 ounce) bottle barbeque sauce

    DIRECTIONS

    1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.
    2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
    3. Bake in the prehe




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