Easy to cook recipes for teenager?

I wanna impress my parents and cook them dinner. My older brother is a chef and I wanna show that he's not the only one who can cook =P. Can anyone suggest some recipes that would be easy for me to cook if I haven't cooked since the 6th grade? If possible please include the recipe itself. THANKS!Easy to cook recipes for teenager?
The wise thing to do is go to your book store or Library and get one of those cook books titled ';Cooking With 3 Ingredients or Less or Cooking With 5 Ingredients... They will inspire and give you great ideas. I never knew that you could cook something so good 'n easy with only a few ingredients; and have it turn out like a gourmet dish. Great!!


Now work out your menu... How 'bout a Greens salad with an easy to prepare side dish and an easy 'n quick to prepare meat dish, plus your bread and finally dessert; Ice Tea? That could be something you made the day before. Give it some thought and then get it done.


Remember, if you have to do it all alone, you really have to do a lot of juggling around and make every second count even if you have planned everything out well in advance. In a commercial pro kitchen the chef has lots of cooks to assist him; he doesn't have to do all the prep work, so if you are inexperienced, you need to take advantage of every modern convenience you possibly can. Make dessert or potato salad a day in advance. Start preppiing in early a.m. on the special day and plan as much ahead as possible. Don't forget presentaion.





.Easy to cook recipes for teenager?
Buy a nice premade dish. Pop them all in the microwave. Remove from the box it came with and place on a nice round dish, making sure not no spill around dish.Boil rice and peas/corn and Place on dish. Pour gravy onto side of dish as sauce. Place a nice piece of corriandor on top of each dish. Purchase two tins of pumpkin soup that you can heat up on stove. Serve as soup. Place 2 rows of Garlic Bread in the oven. Serve as Entre. Done.


Ps tell them you made it from scratch!
Spaghetti


Cook Time1 hr 0 min


Level


Easy


Yield


4 to 6 servings


CloseTimes:Prep30 min Inactive Prep-- Cook1 hr 0 min Total:1 hr 30 min Recipe Tools:


Print Recipe





Ingredients


Extra-virgin olive oil


1 onion, chopped


2 garlic cloves, smashed


2 tablespoons roughly chopped fresh parsley leaves


1 cup milk


4 thick slices firm white bread, crust removed


1 1/2 pounds ground beef


1 1/2 pounds ground pork


1 large egg


1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving


Kosher salt and freshly ground black pepper


4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce


1/2 pound mozzarella cheese, cut into chunks


Leaves from 3 sprigs fresh basil


1 pound spaghetti


Directions


Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.








Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.








Preheat the oven to 350 degrees F.





Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.








Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.





Pomodoro Sauce:


1/2 cup extra-virgin olive oil





1 medium onion, chopped





3 garlic cloves, chopped





2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved





Kosher salt and freshly ground black pepper





1/4 cup fresh basil leaves, torn into pieces











Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.





Tuna Wrap


Prep Time13 min


Level


Easy


Yield


4 servings


CloseTimes:Prep13 min Inactive Prep-- Cook-- Total:13 min Recipe








Ingredients


2 (6-ounce) cans chunk light tuna in water, drained well


1/4 cup finely diced red onion


1/4 cup chopped fresh parsley leaves


1/4 cup chopped calamata olives


3 tablespoons olive oil


1/2 teaspoon lemon zest


2 tablespoons freshly squeezed lemon juice


Salt


Freshly ground black pepper


6 cups pre-washed mixed greens (about 3 ounces)


4 whole-grain wrap breads (about 2 ounces each)


2 large tomatoes, sliced


Directions


In a medium bowl combine the tuna, onion, parsley, olives.





In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.





Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.





Plus more delicious and quick recipes at the following website:


http://www.foodnetwork.com/quick-and-easy/index.html



This recipe for Chicken Caccitore is pretty easy.





Prego庐 Easy Chicken Cacciatore


Prep: 10 minutes


Cook: 20 minutes


Serves: 4


Ingredients:


1 tbsp. vegetable oil


1 lb. skinless, boneless chicken breast or thighs, cut into cubes


1 jar (1 lb. 9.75 oz.) Prego庐 Chunky Garden Mushroom %26amp; Green Pepper Italian Sauce


1/2 lb. corkscrew-shaped pasta (rotini), cooked and drained


Directions:


Heat oil in 10'; skillet over medium-high heat. Add chicken and cook 10 min. or until well browned, stirring often.


Stir sauce into skillet. Heat to a boil. Reduce heat to low. Cover and cook 5 min. or until chicken is cooked through. Serve with pasta.


Serving Suggestion: Serve with steamed whole green beans %26amp; yellow beans and soft wheat dinner rolls.
This website has a link to recipes for teens: http://newfreebooks.com/#websites There is also a link to cooking teacher website there with pictures. I hope that helps.
Roast dinners are as easy or elaborate as you want to make them.