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What are some of your favorite (and easy!) recipes to make at home?

I’m interested in new and easy recipes to try out…

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9 Responses to “What are some of your favorite (and easy!) recipes to make at home?”

  1. Call Me Babs said :

    Pizza bread, pineapple sheet cake, lady locks, stuffed cabbage, pork roast with the potatoes, carrots, and pearl onions in the roaster. A good pot of chili is very easy and satisfying.

  2. wahine said :

    i like to make spicy tuna hand rolls. sushi is really nice on a hot summer night.

  3. friskymisty01 said :


    Slow Cooked Cabbage Rolls Recipe

    Adapt this basic recipe to suit your taste by adding herbs, additional vegetables, nuts or raisins to the meat and rice mixture.


    – 1 large head of cabbage
    – 1 onion, chopped
    – 1 tablespoon oil or butter
    – 1 pound lean ground meat (beef, lamb, turkey)
    – 1 cup cooked rice
    – 1 28 oz. can diced, seasoned tomatoes
    salt and pepper
    Container: 4 – 6 quart slow cooker
    Servings: 6
    Serving Description: 2 rolls
    Prep Time: 30 minutes
    Cook Time: 6 or more hours


    Remove any discolored or badly damaged leaves from the cabbage and put the whole head into a large pot with an inch or two of water. Cover and simmer until the outer leaves peel off easily, 5 – 10 minutes (or put in a plastic bag and microwave a minute, remove softened leaves and repeat until you have enough leaves). Reserve remaining cabbage for another use.
    While the cabbage softens, heat oil in a skillet and cook onions (and any other vegetables such as carrot celery, etc that you may wish to add) about 5 minutes. Add crumbled ground meat and cook a few more minutes, until no longer pink.
    Drain off any excess fat that may have accumulated and stir in rice. Add salt and pepper to taste.
    Put about 1/3 cup (depending on size of leaf) in the center of a cabbage leaf and roll up, folding stem in first. As each leaf is finished, put it in the slow cooker, seam side down. Pour tomatoes over, cover and cook on low for 7 – 8 hours, or on high 3 -4 hours.

    Grilled Beef and Pork Burgers Recipe
    How can you make a burger better? Add pork!

    Grilled Beef and Pork Burgers (+)

    – 1 pound lean ground beef
    – 1 pound pork sausage
    – 2 tablespoons chopped onions
    – 2 teaspoons garlic seasoning
    – 3/4 teaspoon garlic pepper
    – 1 teaspoon Worchestershire sauce
    salt to taste

    – 8 hamburger buns
    – 1 large tomato, sliced thin
    several leaves of lettuce
    – 1 onion, sliced thin

    Container: Large Bowl, Charcoal Grill, or Gas Grill
    Servings: 8
    Serving Description: 1 Patty
    Prep Time: 15 minutes
    Cook Time: 15 minutes


    Wash your hands thoroughly. Mix ground beef and pork sausage in a large bowl with your hands. Add seasonings and mix in thoroughly.
    Make burger patties by measuring a heaping 1/3 cup for each meat, press together between hands or use a hamburger press.
    Grill over hot coals or a pre-heated gas grill until done, approximately 15-19 minutes, total time. Turn burgers once while grilling.
    Serve on a bun and garnish with fresh tomato slices, lettuce leaves, or thin slices of onion and pickles. Serve ketchup and mustard along side.


  4. Uh huh said :

    I don’t know if you’re looking for meals or desserts or what so I’ll give you one of each:

    Chicken Quesadillas & Fiesta Rice

    1 lb. skinless, boneless chicken breasts, cubed
    1 can Campbell’s Condensed Cheddar Cheese Soup
    ½ cup thick & chunky salsa
    10 flour tortillas (8”)

    Preheat oven to 425°F. In nonstick skillet over medium-high heat, cook chicken 5 min. or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within ½” of edge. Moisten edges of tortillas with water (pat some more flour onto the edge if not sticky enough). Fold over and seal. Bake 5 min. or until hot. Serve with Fiesta Rice.

    Fiesta Rice:
    In saucepan heat 1 can condensed chicken broth, ½ cup water and ½ cup thick & chunky salsa to a boil. Stir in 2 cups uncooked Minute Original Rice. Cover and remove from heat. Let stand 5 min.

    Cowboy Coffee Cake

    2 ½ cups flour
    2 cups brown sugar
    2/3 cups oil
    ½ tsp. salt

    Mix above ingredients and reserve ½ cup for topping.

    2 tsp. baking powder
    ½ tsp. baking soda
    ½ tsp. nutmeg
    ½ tsp. cinnamon
    1 cup sour milk (1 cup milk, 1 tbsp. vinegar)
    2 eggs, slightly beaten

    Mix and pour into greased 9” x 13” pan. Sprinkle reserved topping evenly. Bake at 350°F until inserted toothpick comes out clean.

  5. iluvbabies84 said :

    Classic Potatoe Salad:
    1 cup mayonnaise
    2 tablespoons vinegar
    1 1/2 teaspoons salt
    1 teaspoon sugar
    5 to 5 medium potatoes, peeled, cubed, cooked
    1 cup sliced celery
    1/2 cup chopped onion
    3 eggs, hard-boiled

    Antz On A Log
    (my kids favorite!)
    Peanut Butter

    Clean celery. Using knife, scoop out knifeful of peanut butter. Fill the celery, then add 5 to 10 raisins to celery stalk. Cut log into 2 or 3 sections, and then eat!

  6. Caz said :

    for really easy pizzas use lebanese or pitta breads, top with some pizza sauce, chopped up veg (onion, capsicum, mushies) and ham and mozzarella, or go fancy for the same effort and get some antipasto or shaved chicken breast and satay sauce…. cook in oven until they look good and eat!

    if you feel adventurous, try making the bases yourself using a packet bread mix, each loaf worth of bread mix will make 2-3 bases which you can top as above and cook in the oven, follow the pack instructions, make sure you oil the tray before putting the bread on it though… I do this and visitorrs think i’m some wonder-cook for making home made bases but really it’s from a box!

  7. drakefanatic2893 said :

    I have alot of faves:

    First Brownies:

    Servings: Makes 16 brownies
    Level of difficulty: Easy
    Preparation Time: 20 minutes
    Cooking Time: 40 minutes
    180g dark chocolate
    150g unsalted butter
    125g caster sugar
    2 eggs
    50g plain flour
    1/2 tsp Baking powder
    30g plain chocolate, chopped into small chunks

    1. Preheat the oven to 180°/Gas 4. Grease the baking tin and line the base with baking paper.

    2. Break the 180g dark chocolate into squares. Place in a heatproof bowl suspended over a pan of simmering water and allow the chocolate to melt.

    3. Add the butter to the melted chocolate. Stir until the butter has melted and blended with the chocolate. Remove from heat and stir in the sugar.

    4. Beat the eggs. Stir the beaten eggs into the melted chocolate mixture, mixing well. In a separate mixing bowl sieve the flour and baking powder. Slowly fold in the chocolate mixture. Stir in the chocolate chunks.

    5. Transfer the mixture into the greased, lined baking tin. Bake for 25-30 minutes until it is just firm to the touch in the centre.

    6. Remove from the oven, cool slightly, turn out and cool on a wire rack. Slice into 16 squares.

    Chocolate Muffins
    Servings: Makes 20 muffins
    Level of difficulty: Easy
    Preparation Time: 25 minutes, plus 2 hours chilling
    Cooking Time: 20 minutes
    250g Butter
    190g caster sugar
    4-5 eggs
    250g strong white flour
    20g Baking powder
    60ml Milk
    100g chocolate chips
    150g drinking chocolate
    20 squares of dark chocolate, 70% cocoa solids

    1. In a mixing bowl, cream together the butter and sugar with a wooden spoon until white and fluffy.

    2. Add in the eggs, one at a time, mixing well with each addition, and whisk together for 5 minutes.

    3. Sift the flour and baking powder, add to the butter mixture and fold together until well-blended.

    4. Add in the milk and the drinking chocolate and mix for 1 minute. Fold in the chocolate chips.

    5. Refrigerate the mixture for 2 hours.

    6. Preheat the oven to 200°C/gas 6.

    7. Line muffin trays with paper cases, making 20 muffin cases in all.

    8. Place a teaspoon of the muffin mixture in each case. Top each case with a square of chocolate, then add another teaspoon and a half of the muffin mixture on top.

    9. Bake the muffins for 15-20 minutes until cooked through and risen. Remove and serve warm from the oven.

    Easy Strawberry Ice Cream

    Servings: Makes about 1 litre
    Level of difficulty: Easy
    Preparation Time: 15 minutes, plus chilling and freezing
    600g Strawberries, hulled and sliced
    600ml double cream
    280g caster sugar

    1. Put the strawberries in a food processor and blend to a purée.

    2. Tip the purée into a mixing bowl. Stir in the cream and sugar, then whisk until well blended.

    3. Pour the mixture into an ice cream machine. Chill according to the manufacturer’s instructions.

    4. Pour into a freezer-proof container, cover the surface with cling film and freeze until hard.

    Strawberry and Watermelon Smoothies
    Servings: 4
    Level of difficulty: Easy
    Preparation Time: 5 minutes
    12 Strawberries, hulled
    2 handfuls of fresh mint leaves
    1 seedless watermelon

    1. Place the strawberries in a blender and add the mint. Whizz to blend.

    2. Add the watermelon pulp to the blender and whizz again. Serve immediately.

    Banana Milkshake

    Servings: 4
    Level of difficulty: Easy
    Preparation Time: 2 minutes
    3 bananas, peeled and sliced
    1/2 tub good quality vanilla ice cream
    300ml Milk
    2 tsp Honey

    1. Blend all the ingredients together in a blender.

    2. Serve.


  8. Ami P said :

    Here are 2 fun and easy snacks, both are very fattening. I make them both for gifts and people always love them.

    Alton Brown’s Peanut Butter Fudge

    1 cup butter, plus more for greasing pan
    1 cup peanut butter
    1 teaspoon pure vanilla extract
    1 pound confectioners’ sugar

    Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

    The Best Caramel Corn

    15 cups air popped popcorn
    1 cup butter (2 sticks)
    2 c. brown sugar
    1/2 c. white Karo syrup
    Put in medium saucepan and melt. Bring to a full boil. Turn heat down and simmer for 5 minutes.

    Remove from burner and add1 teaspoon baking soda. Stir until foamy.

    In a large roasting pan, pour caramel over popped corn. Stir in caramel and bake in 250 degree oven for 1 hour, uncovered. Stir every 15 minutes.
    **Note – Mine always seems to get done before the hour, so check it around 35-45 minute mark. if you can take a chunk out and the caramel turns brittle and dry, then it is done.

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