I'm brand new at cooking really. Is anyone else here in my predicament?
What would you try cooking first? (other than biscuits/cookies, because those are pretty much the only things I can cook- desserts).

On 10/24/2010 3:21 AM, Allegrobox wrote:
> I'm brand new at cooking really. Is anyone else here in my predicament?
>
> What would you try cooking first? (other than biscuits/cookies, because
> those are pretty much the only things I can cook- desserts).
>
>
>
>
Pick something with a few ingredients that you like and cook with a
technique that is hard to screw up and go for it.

Example, last night I bought a pack of skin on, bone in chicken thighs.
I put them in a roasting pan, squeezed two lemons over the chicken and
sprinkled some rosemary and pepper over them. Baked at 375 for ~ 1:25.
Really tasty crispy skin and nice sticky lemon on the bottom and really
simple to do. I also washed some potatoes, poked a hole in them and put
them on the oven shelf and baked them at the same time. Add a vegetable
(I cubed up a rutabaga and boiled it) and we had a great meal.

"George" wrote

> Example, last night I bought a pack of skin on, bone in chicken thighs. I
> put them in a roasting pan, squeezed two lemons over the chicken and
> sprinkled some rosemary and pepper over them. Baked at 375 for ~ 1:25.
> Really tasty crispy skin and nice sticky lemon on the bottom and really
> simple to do. I also washed some potatoes, poked a hole in them and put
> them on the oven shelf and baked them at the same time. Add a vegetable

Simple and easy! Yes, I've done the like though I tend to use the crockpot
for potatoes more often than not. It;s just easy to always have a few about
that way.

> (I cubed up a rutabaga and boiled it) and we had a great meal.

I need to try that one! I've had many from the turnip family but that one
is almost a cross with a cabbage I gather? Sounds like peel and boil it a
bit until tender. Mash if desired?

On 10/24/2010 12:45 PM, cshenk wrote:
> "George" wrote
>
>> Example, last night I bought a pack of skin on, bone in chicken
>> thighs. I put them in a roasting pan, squeezed two lemons over the
>> chicken and sprinkled some rosemary and pepper over them. Baked at 375
>> for ~ 1:25. Really tasty crispy skin and nice sticky lemon on the
>> bottom and really simple to do. I also washed some potatoes, poked a
>> hole in them and put them on the oven shelf and baked them at the same
>> time. Add a vegetable
>
> Simple and easy! Yes, I've done the like though I tend to use the
> crockpot for potatoes more often than not. It;s just easy to always have
> a few about that way.
>
>> (I cubed up a rutabaga and boiled it) and we had a great meal.
>
> I need to try that one! I've had many from the turnip family but that
> one is almost a cross with a cabbage I gather? Sounds like peel and boil
> it a bit until tender. Mash if desired?
>
>
Yes, just a little sprinkle of salt and mash if you like. I haven't
eaten them for years and a local store had them last year and I bought
one. Now it is a regular. I never tried roasting one but I think that
would work out well.

"George" > wrote in message
...

> Yes, just a little sprinkle of salt and mash if you like. I haven't eaten
> them for years and a local store had them last year and I bought one. Now
> it is a regular. I never tried roasting one but I think that would work
> out well.

Rutabage/Swede is a great favourite in this house. We don't like any of the
other turnip family. it is orange with the consistency of a potato or
carrot. They mash beautifully with butter and seasoning. I often roast
them cut into chunks and covered in oil and herbs.
--
--
https://www.shop.helpforheroes.org.uk/

Allegrobox wrote:
> I'm brand new at cooking really. Is anyone else here in my
> predicament?
>
> What would you try cooking first? (other than biscuits/cookies,
> because those are pretty much the only things I can cook- desserts).

You can't go wrong learning how to bake a chicken. Buy a smallish
one (4 pounds or so), take out the package that comes in the
cavity. Salt and pepper all over, including the inside. Maybe put
some garlic cloves and cut up lemon in the cavity. Bake at 350
until done, about 1 1/2 hours.

If you cut into the deepest part of the thigh, and the juices are not
running red, it's done.

I think it's a good starting point to learning to cook, and you can
get fancier with the preparation later. Of course, while the chicken
is baking you can make some mashed potatoes and a salad.

Good luck with your new venture.

nancy

"Nancy Young" wrote
> Allegrobox wrote:

>> I'm brand new at cooking really. Is anyone else here in my
>> predicament?
>> What would you try cooking first? (other than biscuits/cookies,
>> because those are pretty much the only things I can cook- desserts).

> You can't go wrong learning how to bake a chicken. Buy a smallish
> one (4 pounds or so), take out the package that comes in the
> cavity. Salt and pepper all over, including the inside. Maybe put
> some garlic cloves and cut up lemon in the cavity. Bake at 350
> until done, about 1 1/2 hours.
> If you cut into the deepest part of the thigh, and the juices are not
> running red, it's done.

Here's a few too in the same line.

---------- Recipe via Meal-Master (tm) v8.05

Title: Beginner Baked Chicken #1
Categories: Chicken, Diabetic, Xxcarol, Whole chick
Yield: 8 Servings

1 Whole Chicken, 3 lbs or less
1 sm Bag pepperidge farm stuffing
Salt and Pepper to taste
3 tb Water

Ok, having seen not just a few queries from folks who want to cook but
dont
have the starting know-how, here is a really easy thing to make.

Nothing is more simple than baking a chicken. Its just the fancy
additives
others do that make it sound hard. This one is a basic stuffed chicken,
affordable for the average college student as well as the new homeowner.
The servings say '8' but that is based on just a small portion each. It
will definately feed 2, but 3 hungry kids will devour this poste-haste!

Start by having a defrosted chicken on hand. Defost it in the
refridgerator 1 day before use or buy it unfrozen. Remove gizzard package
from the tummy area and save that for a soup pot. Now mix up the
pepperidge
farm stuffing according to directions. Dont eat any as it cooks! Wash
your
hands and stuff the bird, then wash your hands and the pot you made the
stuffing in (Mommie knows best this time. Chickens are crawling with
buggies that die when you cook it but arent safe raw).

Now put that stuffed bird in a pan that is at least 1 inch deep but more
is
better. A old pie pan or a slightly 'used' cake pan will do. If you put
foil under it, it is a really fast cleanup later.

Put the chicken in the oven at 425 degrees, for 1 hour then look at it.
Try
to lift a leg with a fork and if it wants to fall off, it's ready. If the
flesh is still white and the leg fights back, its not ready. Check again
in
another 1/2 hour.

Eat and enjoy!

Things to serve with this are many but here are some *easy* ones. A small
handful of raw veggies like carrots, yellow squash, green beans, pea pods
or the more traditional salad of lettuce. A potato or so baked at the same
time in the hot oven as the chicken. Crusty baking soda cheese bread.

From: xxcarol From: Date: 01-16-00 Cooking

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Homely Chicken
Categories: Xxcarol, Chicken, Crockpot, Whole chick
Yield: 6 Servings

1 ea Whole roaster chicken
1 ea Lemon
1/2 c Orange juice
1/2 c Honey

Ok, so sometimes I get lazy and don't want to make fancy! This came out
very moist and I think if you put it in the oven for the last part, it
will
get crispy skin. I didnt bother though.

Clean the chicken up and save the gibblet pack if it has one, for
something
else. Poke the lemon a gunch of times with a fork and put it in the
cavity
then put this in the crockpot. It needs to be a largish oval shaped one
to
work well but if you have a tall standup type, use a very small chicken so
it fits and set it neck down so the lemon won't fall out.

Mix the orange juice and the honey and pour that over the chicken then
cook
on low for 6-8 hours depending onthe size of the chicken (this one was a
3.5lb and took 8 hours). Remove the lemon and squeeze it over the chicken
then carve and serve!

That lovely juice at the bottom can be thickened with flour or arrowroot
and turned into a tangy gravy.

This is a no-muss, no-fuss dish which stands well on it's own even though
it is not very spicy. An excellent choice for a mom or dad with a large
tribe of kids to feed!

Serving suggestions: Would go well with a 'mess of collards' or a simple
salad that the kids fix while the parents are making the gravy and some
biscuits (buttermilk canned ones work just fine for this simple meal).

From the Sasebo Japan kitchen of: xxcarol on 11July2004

-----

---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarols mini-croc-o-chic
Categories: Xxcarol, Crockpot, Chicken
Yield: 4 Servings

1 1/2 c Leftover chicken
1 cn Cream of mushroom soup
1 ea Chopped celery stick (1/4c)
1 cn 4oz black olives with juice
1/4 c Chopped green bell pepper
1/4 c Minced carrot
2 c Cooked pasta

More of the 'outa-stuff line' but as I'm about to go to Norfolk for almost
3 weeks, shopping isnt in the plans and we are eating up stuff here! It's
also raining like a banshee wail, so I made up stuff that we had handy!

Last night, I made a rotisserie cornish hen. We ate some of it but had
about 1 cup of meat left on the carcass this morning so I used that. Can
be
any cooked chicken or a boneless, skinless bit of raw chicken in here. You
can use more than 1 or 1.5 cups of chicken but not all that much more or
there will be too much chicken per sauce.

I tossed in the soup, the olives with the juice from the can, then added
the chicken and cut up celery (celery lovers may want more but this
matches
us) and some choped small bits of my last carrot. Shredded carrot will
work
too.

This recipe is specific to a small crockpot that holds only 4 cups or so
of
food. If it's a normal crockpot that holds a gallon or more, use some
other pot or vastly increase the recipe.

Thae last bit is to boil some pasta, and serve the chic-sauce over it. I'm
using multi-colored spirals as thats what is handy and it will look
pretty.

Additional items: This would work well with added mildish chiles such as
a
bannana pepper. If not using a chile pepper, a few butter pickles served
with the dish at the top of the bowl, works well.
Serving suggestions:
Gotta have a crusty bread. Spiced tea would be a good drink.

From the Sasebo Japan kitchen of: xxcarol 2JUL2005

-----

On Oct 24, 12:21*am, Allegrobox <Allegrobox.
> wrote:
> I'm brand new at cooking really. Is anyone else here in my predicament?
>
> What would you try cooking first? (other than biscuits/cookies, because
> those are pretty much the only things I can cook- desserts).
>
> --
> Allegrobox

Soups....simple soups are easy to make. And you can make a pot of
soup and have lunch portioned out for all week.

ImStillMags wrote:
> On Oct 24, 12:21 am, Allegrobox <Allegrobox.
> > wrote:
>> I'm brand new at cooking really. Is anyone else here in my
>> predicament?
>>
>> What would you try cooking first?

> Soups....simple soups are easy to make. And you can make a pot of
> soup and have lunch portioned out for all week.

For some reason I was thinking soup, too ... lentil, specifically,
Christine Dabney's recipe. I have lentils on the brain this week,
I made Mollie Katzen's lentil chili yesterday (and the red pepper
corn muffins).

At the farmer's market this morning, I picked up some green beans
to make Melba's Jammin's green bean soup. Haven't had that in a
while.

nancy

"Nancy Young" > wrote in message
...

>
> At the farmer's market this morning, I picked up some green beans
> to make Melba's Jammin's green bean soup. Haven't had that in a
> while.

I'm going to have to go google that!

Cheryl wrote:
> "Nancy Young" > wrote in message
> ...
>
>>
>> At the farmer's market this morning, I picked up some green beans
>> to make Melba's Jammin's green bean soup. Haven't had that in a
>> while.
>
> I'm going to have to go google that!

It's really tasty, I had some trouble picturing it but I love it. I hope
she doesn't mind me posting it again:

Recipe By: Posted again to rec.food.cooking by Barb Schaller 3-23-06
Serving Size: 6

Ingredients:

1 # fresh green beans in 3/4" pieces
4 cups chicken stock
2 teaspoons salt (I don't use it)
1 clove garlic on a toothpick
1 teaspoon vinegar
2 Tbsp. butter
1 small onion chopped fine
1 teaspoon paprika
2 Tbsp. chopped parsley
2 Tbsp. flour
1/4 cup sour cream at room temperature

Directions:

Cook beans, salt, vinegar and garlic in chicken stock about 15
minutes. Remove from heat. Make roux from everything else except
sour cream. Dilute with 1 cup bean broth, then stir back into beans
and broth. Simmer 10 minutes until tender. Remove the garlic. Mix
2 tablespoons soup into the sour cream then pour back into soup. Do
not boil. Correct the seasoning.

Notes:

Notes: Source: Marge Forrest, 9/17/94. Pretty tasty! Not as
sour as
Mom's Green Bean Soup --cream did not curdle. Ate the first batch I
made all by myself -- had to make more.



nancy

"Allegrobox" wrote

> I'm brand new at cooking really. Is anyone else here in my predicament?

No, but like all here, we were once. Its what age we were that differs. I
didn't learn any real cooking until I was off on my own. Home food before
that was dead simple stuff with no spices. Frozen blocks of veggies boiled,
and a cooked meat (frypan or baked). It was hot and on time and we prayed
for school lunches and TV dinners ;-)

> What would you try cooking first? (other than biscuits/cookies, because
> those are pretty much the only things I can cook- desserts).

Pasta dishes are usually easy starters.

On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:

> Pasta dishes are usually easy starters.

So is plain meat with simple sides. Mashed potatoes are not as easy
as they sound.

--

Never trust a dog to watch your food.

sf wrote:
> On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
>
>> Pasta dishes are usually easy starters.
>
> So is plain meat with simple sides. Mashed potatoes are not as easy
> as they sound.

It's easy enough and what better way to learn than try making
something.

nancy

On Sun, 24 Oct 2010 15:19:24 -0400, "Nancy Young"
> wrote:

> sf wrote:
> > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
> >
> >> Pasta dishes are usually easy starters.
> >
> > So is plain meat with simple sides. Mashed potatoes are not as easy
> > as they sound.
>
> It's easy enough and what better way to learn than try making
> something.
>
Maybe not for you, but I'm remembering threads/subthreads/comments on
mashed potatoes and the problems people have with them.


--

Never trust a dog to watch your food.

sf wrote:
> On Sun, 24 Oct 2010 15:19:24 -0400, "Nancy Young"
> > wrote:
>
>> sf wrote:
>>> On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" >
>>> wrote:
>>>
>>>> Pasta dishes are usually easy starters.
>>>
>>> So is plain meat with simple sides. Mashed potatoes are not as easy
>>> as they sound.
>>
>> It's easy enough and what better way to learn than try making
>> something.
>>
> Maybe not for you, but I'm remembering threads/subthreads/comments on
> mashed potatoes and the problems people have with them.

Have you ever made them? Just the way you put it sounds like you
haven't. Anyway, I don't think they're hard to make at all, and it's
certainly a basic dish people who say they want to learn to cook
could try.

Of all the dishes someone could make, I think mashed potatoes are
on the easy side, which is why I mentioned them.

Not that the OP will likely show their face again.

nancy

On Sun, 24 Oct 2010 15:36:42 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 24 Oct 2010 15:19:24 -0400, "Nancy Young"
> > > wrote:
> >
> > > sf wrote:
> > > > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
> > > >
> > > >> Pasta dishes are usually easy starters.
> > > >
> > > > So is plain meat with simple sides. Mashed potatoes are not as easy
> > > > as they sound.
> > >
> > > It's easy enough and what better way to learn than try making
> > > something.
> > >
> > Maybe not for you, but I'm remembering threads/subthreads/comments on
> > mashed potatoes and the problems people have with them.
>
> <laughs> So do I!
> Too wet or too dry, you end up with a dry mess, or library paste.
> But overall they can be pretty forgiving once you learn not to go to
> extremes?

This is someone who is learning how to cook. I think mashed potatoes
are a good start.

--

Never trust a dog to watch your food.

"Omelet" wrote,
> "Nancy Young" wrote:
>> > "cshenk" wrote:

>> >> Pasta dishes are usually easy starters.

>> > So is plain meat with simple sides. Mashed potatoes are not as easy
>> > as they sound.

>> It's easy enough and what better way to learn than try making
>> something.

> Okay, please forgive me, but there are always powdered mashed spuds. We
> used to use them a lot for camping due to the convenience.

Nothing wrong with them in the right place and time.

> On the other hand, mashed steamed (or roasted) fresh potatoes are not
> that hard either. And if you are going to roast a chicken, roast spuds
> along with them.
>
> I personally think a good steaming setup for veggies in the kitchen is
> invaluable.

I use a crockpot for that. I have a stove top steamer for other uses as
well. Just no space for more gear!

On Oct 24, 6:25*pm, "cshenk" > wrote:
> "Omelet" wrote,
>
> > "Nancy Young" wrote:
> >> > "cshenk" wrote:
> >> >> Pasta dishes are usually easy starters.
> >> > So is plain meat with simple sides. *Mashed potatoes are not as easy
> >> > as they sound. *
> >> It's easy enough and what better way to learn than try making
> >> something.
> > Okay, please forgive me, but there are always powdered mashed spuds. We
> > used to use them a lot for camping due to the convenience.
>
> Nothing wrong with them in the right place and time.
>

There is no "right place and time" for instant mashed potatoes. I
used to use them back when I smoked, and I ate all kinds of shitty
food. Well, maybe they would be useful if one was diabetic and
severely hypoglycemic.

--Bryan

"Omelet" > wrote in message
news
> In article >,
> "Nancy Young" > wrote:
>
>> sf wrote:
>> > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
>> >
>> >> Pasta dishes are usually easy starters.
>> >
>> > So is plain meat with simple sides. Mashed potatoes are not as easy
>> > as they sound.
>>
>> It's easy enough and what better way to learn than try making
>> something.
>>
>> nancy
>
> Okay, please forgive me, but there are always powdered mashed spuds. We
> used to use them a lot for camping due to the convenience.
>
(snippage)
For camping, maybe, OM. When camping (granted, it was years ago) I
preferred potatoes in their jackets wrapped in foil cooked right in the wood
fire... but hey, that's just me....

This person seems to want to learn how to actually cook something without
using boxed stuff. Mashed potatoes aren't difficult, nor are grilled or
baked potatoes.

Jill

On 10/24/2010 3:46 PM, Omelet wrote:
> In >,
> "Nancy > wrote:
>
>> sf wrote:
>>> On Sun, 24 Oct 2010 12:38:03 -0400, > wrote:
>>>
>>>> Pasta dishes are usually easy starters.
>>>
>>> So is plain meat with simple sides. Mashed potatoes are not as easy
>>> as they sound.
>>
>> It's easy enough and what better way to learn than try making
>> something.
>>
>> nancy
>
> Okay, please forgive me, but there are always powdered mashed spuds. We
> used to use them a lot for camping due to the convenience.

One of the tastiest and easiest camping foods you can prepare is to push
potatoes into the ash of a campfire.

>
> And if you really know how to do them right, (and not use WATER to
> reconstitute them!) they can be downright tasty. ;-) I recommend Idahoan
> brand.
>
They always taste like wallpaper paste to me. Just something about the
texture.


> On the other hand, mashed steamed (or roasted) fresh potatoes are not
> that hard either. And if you are going to roast a chicken, roast spuds
> along with them.
>
> I personally think a good steaming setup for veggies in the kitchen is
> invaluable.

"sf" > wrote in message
...
> On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
>
>> Pasta dishes are usually easy starters.
>
> So is plain meat with simple sides. Mashed potatoes are not as easy
> as they sound.
>
> --

Sure they are! Boil about 4 medium-sized russets until fork-tender (20-30
minutes). If they're fairly large potatoes cut them in half or even
quarters first. Boil, then drain off the water. Return the potatoes to the
pan, add a dollop (about 2 Tbs.) of butter, gradually pour in milk (as
needed) and mash them until they're (heh) mashed. How difficult is that?!

Jill

jmcquown wrote on Mon, 25 Oct 2010 10:14:22 -0400:

> "sf" > wrote in message
> ...
>> On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
>>
>>> Pasta dishes are usually easy starters.
>>
>> So is plain meat with simple sides. Mashed potatoes are not as easy
>> as they sound.
>>
>> --

> Sure they are! Boil about 4 medium-sized russets until
> fork-tender (20-30 minutes). If they're fairly large potatoes
> cut them in half or even quarters first. Boil, then drain off
> the water. Return the potatoes to the pan, add a dollop
> (about 2 Tbs.) of butter, gradually pour in milk (as needed)
> and mash them until they're (heh) mashed. How difficult is
> that?!

Reasonable enough! However, I much prefer mashed potatoes made with
baking potatoes. The best taste comes from oven baked potatoes but nuked
ones are not all that bad.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> jmcquown wrote on Mon, 25 Oct 2010 10:14:22 -0400:
>
>> "sf" > wrote in message
>> ...
>>> On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
>>>
>>>> Pasta dishes are usually easy starters.
>>>
>>> So is plain meat with simple sides. Mashed potatoes are not as easy as
>>> they sound.
>>>
>>> --
>
>> Sure they are! Boil about 4 medium-sized russets until
>> fork-tender (20-30 minutes). If they're fairly large potatoes
>> cut them in half or even quarters first. Boil, then drain off
>> the water. Return the potatoes to the pan, add a dollop
>> (about 2 Tbs.) of butter, gradually pour in milk (as needed)
>> and mash them until they're (heh) mashed. How difficult is
>> that?!
>
> Reasonable enough! However, I much prefer mashed potatoes made with baking
> potatoes. The best taste comes from oven baked potatoes but nuked ones are
> not all that bad.
>
> --
>
> James Silverton
> Potomac, Maryland
>

So use baking potatoes! Or red potatoes. Whatever floats your boat
It's still not hard to do.

Jill

On Mon, 25 Oct 2010 10:14:22 -0400, "jmcquown" >
wrote:

> "sf" > wrote in message
> ...
> > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
> >
> >> Pasta dishes are usually easy starters.
> >
> > So is plain meat with simple sides. Mashed potatoes are not as easy
> > as they sound.
> >
> > --
>
> Sure they are! Boil about 4 medium-sized russets until fork-tender (20-30
> minutes). If they're fairly large potatoes cut them in half or even
> quarters first. Boil, then drain off the water. Return the potatoes to the
> pan, add a dollop (about 2 Tbs.) of butter, gradually pour in milk (as
> needed) and mash them until they're (heh) mashed. How difficult is that?!
>
Fine Jill. Everything that's easy for you and for Nancy is
automatically easy for everyone else. Are you happy now?


--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Mon, 25 Oct 2010 10:14:22 -0400, "jmcquown" >
> wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
>> >
>> >> Pasta dishes are usually easy starters.
>> >
>> > So is plain meat with simple sides. Mashed potatoes are not as easy
>> > as they sound.
>> >
>> > --
>>
>> Sure they are! Boil about 4 medium-sized russets until fork-tender
>> (20-30
>> minutes). If they're fairly large potatoes cut them in half or even
>> quarters first. Boil, then drain off the water. Return the potatoes to
>> the
>> pan, add a dollop (about 2 Tbs.) of butter, gradually pour in milk (as
>> needed) and mash them until they're (heh) mashed. How difficult is
>> that?!
>>
> Fine Jill. Everything that's easy for you and for Nancy is
> automatically easy for everyone else. Are you happy now?
>
>

Gee, sf, I'm sorry you don't know how to mash potatoes! It's only been
discussed here a million times in the last 15 years. No need to get
sarcastic.

Jill

On Oct 24, 2:21*am, Allegrobox <Allegrobox.
> wrote:
> I'm brand new at cooking really. Is anyone else here in my predicament?
>
> What would you try cooking first? (other than biscuits/cookies, because
> those are pretty much the only things I can cook- desserts).
>
> --
> Allegrobox

I would say, try first what you like to eat the most.

"Allegrobox" > wrote in message
...
>
> I'm brand new at cooking really. Is anyone else here in my predicament?
>
> What would you try cooking first? (other than biscuits/cookies, because
> those are pretty much the only things I can cook- desserts).

I started with simple things. Pan fried potatoes, eggs, casseroles.

"Julie Bove" wrote
> "Allegrobox" wrote

>> What would you try cooking first? (other than biscuits/cookies, because
>> those are pretty much the only things I can cook- desserts).

> I started with simple things. Pan fried potatoes, eggs, casseroles.

Oddly, pan fried potatoes came later for me. I make them now though, lots
of onions, bell peppers, and lavendar plus black pepper.

Allegrobox wrote:
> I'm brand new at cooking really. Is anyone else here in my predicament?
>
> What would you try cooking first? (other than biscuits/cookies, because
> those are pretty much the only things I can cook- desserts).
>
>
>
>


What do you like to eat? If we suggest things you don't like, it's
a waste of time.

Example:

pasta: spaghetti,lasagna, etc.
roast chicken? Beef?
casseroles?
salads?
fish?
soups? stews?

See what I mean? We can be a lot more helpful if you tell us
what you would like to eat.

gloria p