beginner cook

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.
I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor.
Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a &quot;pocket,&quot; then I slide my thumbs in and work the membrane off from the center outward to the ends.

Beth's Melt in Your Mouth Barbecue Ribs (Oven)

pork

brown sugar

paprika

garlic powder

red pepper (optional)

Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.

Peel off tough membrane that covers the bony side of the ribs.

Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.

In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.

Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!

Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Cut ribs into serving sized portions of 2 or 3 ribs.

Broil for 1 or 2 minutes until sauce is cooked on and bubbly.

Alternately, you can grill the ribs on your grill to cook on the sauce.

This method is awesome! For those trying to find the hickory smoked salt, the brand I use is "Spice Islands" they have it some of my local grocery stores, but it is available online too. I cook the ribs 2 hours in the foil packet as suggested, and I place the packet on a cookie sheet (in case of leaks. After two hours I remove them from the oven.  I then turn up the oven temp to 350 degrees. I open the foil and roll back the edges to expose the ribs, (watch out for the steam!) and tilt the pan and use a small measuring cup to remove the excess liquid. Then, I slather the meaty side of the ribs with sauce, and return them to oven for 30-45 mins. Just our preference, as the sauce doesn't burn or char and I don't have to watch them so closely. Fabulous ribs, and clean up is so easy!

We have been given some fresh corn by friends, since it was so fresh I didn't want any of the corn flavour to be removed so I boiled the corn.  This dish is simple yet quick could be used as a side dish or plate filler.

Corn on the Cob - Boiled

corn on the cob, remove husks

water

butter (optional) or 1 tablespoon margarine (optional)

salt, (optional)

black pepper, to taste (optional)

In a large pot, enough to hold the corn, fill it with water to cover the corn (the corn should float).

On a medium heat allow the pot of water to boil.  Once the water is boiled, add in the corn into the pot and cover.  Cook for 10-15 minutes depending on how soft you want your corn.

Drain water and remove corn on the cob. Be careful as cob will be extremely hot.

Top the corn with preferred seasons, herbs and spices. I prefer salt, pepper and butter.

i thought the recipe was perfect as is, it brought me back to some very fond childhood memories. I could never even imagine not piling on a bunch of salt, pepper, and butter because that's what my taste buds prefer. Just a thought for some of you who feel the need to put their 2 cents in on every comment section of every recipe and rewrite it with all the corrections the way they think it should be made, why not just post your own recipe on your own recipe page instead. Tweaking is one thing, and we all welcome that, but I find it extremely rude and disrespectful when people pick apart a recipe that someone else took the time out of their busy day to share with others who can benefit from it. If I wanted a recipe for a very bland corn on the cob in it's all natural state I would've picked one. I will say, I appreciate the fact that you weren't terribly rude in the way you went about it, most of the ones Ive read are, and those people ought to be ashamed of themselves, you know who you are. Thank You!

This hearty waffle recipe comes from an issue of Parent's Magazine. Ive made it every week for years and it comes out great every time. I double it and freeze the leftover waffles and reheat in toaster oven.

Basic Batter Waffles

eggs

milk (I particularly like canned evaporated milk for some of it)

vegetable oil

all-purpose flour

baking powder

sugar

salt

vanilla

maple extract (optional)

Mix all dry ingredients together using a large whisk.

Sprinkle with powdered sugar (my daughter).

Cover with toasted nuts, bananas, and real maple syrup (Me!).

Pour on log Cabin (my son) and Michele's Maple Cream Syrup for my husband!

This is a very good waffle recipe that we use in the belgian maker. We ommit the maple extract, and instead use a 1.5x the amount of vanilla and the zest from an organic mandarin. They are exclenet. We normally make at least a double batch, and freeze the leftovers after they have cooled completly so they do not squash. They re-heat at 400*f for 10 min, and are just like fresh. Excelent recipe, thank you!

This is the best Alfredo sauce ever. This is several recipes combined into one. You can also add your choice of meat (chicken,  shrimp or even crab). The closest OLIVE GARDEN is an hour away and I will never drive that far again just for Alfredo sauce. I promise this is the best sauce ever. Definitely a dish you would want to impress your guest with.

Better Than Olive Garden Alfredo Sauce

sweet butter

olive oil

garlic cloves,

heavy cream

white pepper

cheese,

mozzarella cheese

(12 ounce) box angel hair pasta (or fettuccini)

parsley,

black pepper,

Melt butter in medium saucepan with olive oil over medium/low heat.

Add the garlic, cream, white pepper and bring mixture to a simmer.

Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

When sauce has thickened add the Mozzarella cheese and stir until smooth.            STIR FREQUENTLY.

While the sauce cooks, boil noodles for 3-5 minutes.

Place pasta on serving plates and spoon sauce over pasta.

Garnish with parsley, freshly cracked black pepper and more grated parmesan (optional).

this is a good way to make yummy Alfredo/ You may also wish to add white wine to your recipe as well as add roasted mushrooms and red peppers When adding white wine, use a dry white wine add your wine first with your garlic and reduce, then add your cream and reduce, then add your butter, parmasean and 1/2 C asiago, to die for! For Vegans we use a cashews, nutritional yeast, coconut milk, and garlic.... Delicious!

Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

Beer Bread

flour (sifted)

baking powder (omit

salt (omit

(12 ounce) can beer

melted butter (1/4 cup will do just fine)

Bake 1 hour, remove from pan and cool for at least 15 minutes.

UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a &quot;hard biscuit&quot; as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the &quot;correct&quot; way and you will see an amazing difference in the end product.

I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).

Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste.  I have added various herbs at times, and have also added various cheeses.  Cheddar (mild) is my fav.  You also do not have to "pour butter" on top, or even add it to the mix.  I don't add any oil, but I DO dot the top of the bread with pieces of butter.  I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup.  The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more!  Overmixing will give you a hard loaf.  If you see a little bit of flour in the bowl, or when you put it in the pan, it is fine...do NOT overmix!  I just "turn it" into a buttered loaf pan, and then I take the spoon and  gently "push" the dough around to make sure it is evenly distributed, especially in the corners...do NOT make it completely level, or push down on it to spread evenly; just light pushing is all you need.  It will look lumpy on top...that's better.  Then just dot with butter, as much or as little as you want.  I also cook it at 350, not 375...you can even use 325 if your oven seems to bake on the hot side.  I usually cook it for an hour, but as soon as it is lightly browned on top, I take it out.  Sometimes, that is after 55 min., sometimes 1 hour...don't cook longer than an hour, unless you have it on 325 and it is not browned at all.  If it is lightly browned and when you push on the top with your finger it seems firm, take it out...1 hour should be sufficient.  I let it sit in the pan for just a minute, then I turn it out, and let the loaf lay on it's side on some paper towels.  You MUST let it cool, at least 20 minutes, or when you cut it, it will be a gummy mess!  It should be cool enough to where you can comfortably hold the loaf with your hand while cutting...if it is too hot to hold, then it is not cool enough.  I wait until it is slightly warm, and then cut it...when it is completely cooled, it is fine as well.  As I mentioned, it does taste more like "beer" if you add no sugar, but you do not need it, or any sweetner at all...it will still come out just fine...children would probably like it with some sweetner.  Good luck and enjoy!  I make it every weekend, as it is quick, and I always have the ingredients on hand....Also, DON'T USE EXPIRED Self-Rising flour, or EXPIRED baking powder!!!  I also use ROOM TEMPERATURE BEER, NOT REFRIGERATED!  Open the beer, and then pour it into the flour right away, and just stir until coated, NO MORE...DO NOT OVERWORK, VERY IMPORTANT!!!!!  Sifting the flour would probably help as well, but I don't...just remember, if you don't sift it, DO NOT PACK IT INTO THE MEASURING CUP!  Just spoon it in lightly.  Don't be afraid to experiment with different ingredients!  Have fun with it!

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Simply Sour Cream Chicken Enchiladas

lb chicken breast, diced

onion,

(8 inch) flour tortillas,

grated monterey jack cheese

butter

flour

(15 chicken broth

sour cream

green chilies

In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in a 9x13&quot; baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies.

Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400&deg; F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

I followed this recipe to the letter and it was PHENOMINAL!  Why do people have to "tweak" recipes?  And then how can they rate your recipe as a "5" if they're, "I added this, and left out that".  Aren't they then rating their own recipe?  I regress...GREAT DISH, Deb.

These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great.  They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add &quot;whatever floats your boat&quot; and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

&quot;Whatever Floats Your Boat&quot; Brownies!

butter, melted

cocoa

chocolate chips (semisweet, white, butterscotch, peanut butter)

raisins

maraschino cherry

-2 cup chopped nuts

M&M'

-2 cup Reese's pieces

-2 cup miniature marshmallow

Grease an 8 inch square pan or line with foil.

In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.

Add eggs one at a time and stir until well combined.

Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).

Fold in &quot;WHATEVER FLOATS YOUR BOAT&quot;!

Spread in pan and bake for approximately 25 minutes.

DO NOT OVER-BAKE -- your brownies will come out dry.  Adjust time/temp accordingly for your oven.  If you do the knife/toothpick test, it should come out with moist crumbs, not clean.

Cool completely before cutting into squares.

For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

I made a batch with reese's chips, one with heath bits, and one with mint chips for Christmas goodies. Of course I had to try them all and YUM!! The one in the metal pan was a lot more cooked (and dryer) than the batch in the glass pan (very Moist).

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

Crock-Pot Chicken With Black Beans &amp; Cream Cheese

-5 boneless chicken breasts, frozen

(15 1/2 ounce) can black beans

(15 corn

(15 ounce) jar salsa, any kind

cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

Yummy!  I make a Mexican Soup very similar to this.  BUT, I recently took a food safety certification course, and you should never put frozen meat into a crock pot.  With the low heat, the bacteria can build up during the slow thawing to cooking time.  Just thought I'd share that info!

This is a weight watcher recipe, and one of my favorites. My whole family loves this. It is only 3pts for 1 cup! I didn't see it posted anywhere, and thought I would share it. It is so simple and good. Servings are a guestimate, as my family doesn't have to stick to one cup.

Weight Watchers BLT Pasta Salad

macaroni shells

tomatoes, cut up

bacon,

lettuce

cider vinegar

mayonnaise

Dijon mustard

salt and pepper

In a large bowl mix together shell, bacon, tomatoes, and lettuce.

In a small bowl mix the sugar, vinegar, mayo, sour cream and mustard, salt and pepper to taste.

I love this recipe!  As my name suggests, I am a true, 100% mayo lover of the pure fat variety.  However, since joining WW, my tastebuds have adjusted to light mayo - to some degree.  The basic ingredients of light mayo, combined with the vinegar, sugar, sour cream, and dijon makes for an outstanding alternative to the "full fat" dressing I have come to know and love.  It tasted just as good as the real thing, if not better as it did not leave me with a greasy feel afterward.  I substituted the add-ins with celery, apple, egg, and Maui onion.  It was great, everyone loved it and didn't know the difference - including my husband, who is an extreme anti-light mayo guy.  Thank you for posting the recipe...it's recipes like this that have allowed me to stick with WW!

Make and share this 2 Ingredients (Eggs &amp; Banana) Pancakes recipe from Food.com.

2 Ingredients (Eggs &amp; Banana) Pancakes

banana (ripe)

cooking spray,

Mash ripe banana well, add in whisk eggs.

Warm non stick or cast iron pan to medium, spray with oil.  Cook silver dollar size pancakes 30 seconds on each side and serve.

(We use a small amount of maple syrup or agave on our pancakes).

Sorry, this was not for me at all.  Tasted like a thin banana omelette. After I&#039;d made a few and the family all pulled faces I added flour, baking powder and milk to the remaining batter and made pancakes out of that.  They said the first ones had no &quot;bite&quot; to them.

Make and share this Apples and Peanut Butter (Apple Slices) recipe from Food.com.

Apples and Peanut Butter (Apple Slices)

apple (I like Gala the best)

peanut butter (crunchy or creamy)

Divide the peanut butter evenly among the slices. I usually spread mine along the inner edge.

Nothing fancy here.... Our 5 year old loves those Snackables, so I make my own rendition for his snack time at kindergarten. I like it better because I get to choose healthier options like real cheese and organic meats. I use the low sodium crackers or the whole wheat ones.

Snack Stackers (Lunch Box Surprise)

lunch meat

cheese

Ritz crackers

Cut 4 (1-1/2-inch) circles out of your choice of lunch meat (use small glass if you don't have a cutter that is that small and cut around it), then cut 4 (1-1/4-inch) stars out of your choice of cheese.

Top each cracker with 1 lunch meat circle and 1 cheese star or place in container and ship off in lunch box.

This is a great way to make your fussy eaters eat their school lunch, at least it worked with my kid years ago. If you want to cut out the ham into fancy shapes without wasting, first cut both sheese and ham into squares, then cut out a heart from both ham and cheese.....then switch the cheese heart with the ham heart like a jigsaw puzzle. alternatively keep the cutout piece in a bag in the freezer and when you have a lot chop up on top of a pizza

Recipe from a book called Let the Kids Cook and put out by a local supermarket and distributed in a show bag at the royal agricultural show.  Cooking time is chill time.  Please feel free to use fruits that are seasonal at the time or what you like, after all the basis is the yogurt and mueslie and the fruit the decoration and for health when using fresh, use what is seasonal.

Muesli Sundaes

strawberries

blueberries

pineapple (small, peeled and diced)

muesli (toasted)

vanilla yogurt

Using four glasses (parfait are great), distribute half of the fruit between the four glasses.

Add a layer of yoghurt over the fruit and another of muesli.

Repeat layers and chill, then serve and enjoy.

Mmm, this is such a great dessert style breakfast! LOVED it! The yogurt goes so well with the crunchy muesli and fruit. Mmmm! I used home-made chunky applesauce with vanilla and cinnamon in place of the mixed berries, which worked out very well. THANK YOU SO MUCH for sharing this wonderful keeper with us, Pat! Made and reviewed for Group Citrus Glitters during the Aussie/NZ Recipe Swap #57 October 2011.

For our 5 year olds lunch box for either snack time or lunch for his first year at kindergarten that are reasonably healthy but will bring a smile to his face when he finds them. Kids tire of the same old sandwich, so I came up with this as a new and fun way to make sure he doesn't skip his sandwich!

Two Toned Sandwiches (Lunch Box Surprise)

bread

whole grain white bread

You will need two cookie cutters. A large one (that still fits within the bread slice) and a smaller cutter that will fit inside the larger cookie cutter. I used a large heart and a small star. - OR - Just use One cutter and do the center.

Place the 2 slices of bread on a cutting surface. Using the large cutter, cut the shape out of both slices. Using the smaller cutter, cut the center of both shapes. - OR - Just cut out one shape from each slice.

Swap the larger cutouts, so that the wheat bread has the large white bread design and the white has the wheat. - OR - Just swap the one you cut out.

Easy sweet instead of the fat full desserts we all enjoy and pay extra for. Your child will like it!

Peanut Butter, Jelly &amp; Apple Roll-Ups

flour tortillas

peanut butter

apple, apple

cinnamon

Microwave tortillas 10 seconds to soften.

Spread each with a tablespoon of peanut butter and 2 tsp jam.

Place 2-3 apple wedges down the center of each tortilla.

Combine sugar and cinnamon in a small cup.

Sprinkle half of mixture on top of each roll.

Seriously Really Great Recipes Specially For me because I love Peanuts . i would try this recipes in this week also I have also Collected Some great Recipes here ( http://www.fooducook.com/ ) i will also add this recipes in my Collection .

As fast as you can heat a can of veggies you can have this special side ready to serve! I hate canned green beans yet this is one veggie my dd will eat without complaint. This forced me to find a way to make us both happy. Hope you enjoy this one!

Green Beans from a Can That Don't Taste Like It!

(15 green beans

thyme (optional)

Heat entire contents of the canned green beans. Drain.

Top 40 beginner cook recipes from across the web

The most viewed beginner cook recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beth's Melt in Your Mouth Barbecue ...

Beth's Melt in Your Mouth Barbecue ...

Corn on the Cob - Boiled

Basic Batter Waffles

Better Than Olive Garden Alfredo Sa...

Beer Bread

Simply Sour Cream Chicken Enchilada...

&quot;Whatever Floats Your Boat&quo...

Crock-Pot Chicken With Black Beans ...

Weight Watchers BLT Pasta Salad

2 Ingredients (Eggs &amp; Banana) P...

Apples and Peanut Butter (Apple Sli...

Snack Stackers (Lunch Box Surprise)

Muesli Sundaes

Two Toned Sandwiches (Lunch Box Sur...

Peanut Butter, Jelly &amp; Apple Ro...

Green Beans from a Can That Don't T...

Healthy Egg Salad Sandwich

Easy Pita Bread Pizza

River Snacks

Pink Pinwheels

Quick and Easy Tuna Salad Sandwich ...

Pizza Roll Ups

Strawberry Bruschetta

Cheese and Honey Glazed Carrots

Yummy Low-Fat Mac &amp; Cheese

Yummy Brussels Sprouts With Bacon &...

Strawberry Julius

Colorful Fruit Kabobs

Bumps on a Log

Ants on a Log (Lunch Box Surprise)

Love at First Bite

Nacho's in a Cup

The Realtor's Baked Sweet Potato Ch...

Fish in the River

Lunchbox Pizza Quesadilla

Sparkling Orange Water

O My Grilled Turkey Dogs

Ham and Cheese Muffins

Banana Carrot Muffins

The most viewed beginner cook recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

"Whatever Floats Your Boat&quo...

2 Ingredients (Eggs & Banana) P...

Peanut Butter, Jelly & Apple Ro...

Yummy Low-Fat Mac & Cheese