Welcome to the kitchen – you’re going to have a great time. These recipes are chosen because they require minimal equipment, basic ingredients, and have clear, almost foolproof steps.
Here are five perfect recipes for someone who has never cooked before.
1. The Perfect Scrambled Eggs
Why it’s good for beginners: It teaches heat control and timing with a cheap, forgiving ingredient. It’s also ready in under 5 minutes.
Equipment: A non-stick skillet (or any small pan), a spatula or spoon, a bowl.
Servings: 1
Ingredients:
- 2 large eggs
- 1 tablespoon milk or water (optional, makes them fluffier)
- A tiny pinch of salt
- A small pinch of black pepper
- 1 teaspoon butter or oil
Instructions:
- Crack the eggs: Crack the eggs into the bowl. Add the milk (if using), salt, and pepper. Whisk with a fork until the yolks and whites are fully combined and the mixture is a bit frothy.
- Heat the pan: Place your skillet on the stove and turn the heat to medium-low. Add the butter or oil and let it melt and coat the bottom of the pan.
- Cook: Pour the egg mixture into the pan. Let it sit for about 20 seconds until the edges just start to set.
- Scramble: Gently push the cooked eggs from the edges toward the center with your spatula. Tilt the pan to let the uncooked egg flow to the edges. Keep doing this gently until the eggs are mostly cooked but still look a little wet. This is key! They will keep cooking after you turn off the heat.
- Serve: Immediately slide them onto a plate. They’re done!
2. No-Knead Pasta with Jarred Sauce & Ground Beef
Why it’s good for beginners: It’s practically impossible to mess up. You’re just boiling water and browning meat. It feels like a “real” meal.
Equipment: A large pot, a colander (strainer), a second skillet or pot for the sauce, a spoon.
Servings: 2
Ingredients:
- ½ pound (about 225g) ground beef (or turkey)
- 1 jar (24 oz) of your favorite pasta sauce
- 4-5 “fists” full of dried pasta (like penne or spaghetti)
- A big pinch of salt for the water
- Grated cheese for serving (like Parmesan)
Instructions:
- Boil water: Fill the large pot about 2/3 full with water. Add a big pinch of salt. Place it on the stove, cover it, and turn the heat to high until it boils (you’ll see big bubbles).
- Cook the beef: While waiting for the water to boil, place the skillet on another burner on medium-high heat. Add the ground beef. Use your spoon to break it up into small pieces as it cooks. Cook until it’s no longer pink (about 5-7 minutes).
- Add sauce: Pour the entire jar of pasta sauce into the skillet with the cooked beef. Reduce the heat to low and let it simmer (small bubbles) while you cook the pasta.
- Cook pasta: Once the water is boiling, add the dried pasta. Stir it so it doesn’t stick. Set a timer for the time listed on the pasta package (usually 9-11 minutes).
- Drain: When the timer goes off, carefully pour the pot of pasta and water into the colander in the sink. Shake it to get all the water out.
- Combine: Add the drained pasta to the skillet with the meat sauce. Stir everything together. Serve with cheese on top!
3. “Sheet Pan” Chicken & Veggies
Why it’s good for beginners: Everything cooks on one pan. There’s no stirring or fussing; the oven does all the work.
Equipment: A baking sheet (sheet pan), a knife, a cutting board.
Servings: 2
Ingredients:
- 2 boneless, skinless chicken breasts or thighs
- 2 cups of hardy vegetables, chopped into 1-inch pieces (e.g., broccoli florets, carrot chunks, bell pepper strips, potato cubes)
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or any mix of garlic powder, paprika, oregano)
- Salt and pepper
Instructions:
- Preheat: Turn your oven on to 400°F (200°C).
- Prep: Place the chicken and chopped veggies on the baking sheet. Drizzle everything with olive oil. Sprinkle the Italian seasoning, salt, and pepper over everything.
- Coat: Use your (clean) hands to toss everything on the pan until it’s all evenly coated in oil and seasonings. Spread it all out in a single layer.
- Bake: Place the pan in the hot oven. Bake for 20-25 minutes, or until the chicken is cooked through (no pink inside) and the veggies are tender. That’s it!
4. 2-Ingredient Banana “Nice” Cream
Why it’s good for beginners: No cooking required! It teaches a simple technique that feels like magic.
Equipment: A blender or food processor, a freezer.
Servings: 1
Ingredients:
- 2 ripe bananas (the spottier, the sweeter)
- Optional add-ins: A spoonful of peanut butter, a dash of vanilla extract, or a tablespoon of cocoa powder.
Instructions:
- Prep bananas: Peel the bananas and slice them into coin-sized pieces. Place the pieces on a plate and freeze them for at least 2 hours, until solid.
- Blend: Put the frozen banana pieces into the blender or food processor. Blend! At first, it will look crumbly. Stop and scrape down the sides. Keep blending. It will suddenly turn into a smooth, soft, creamy texture that looks just like ice cream.
- Add flavor: If you want, add your optional ingredient and blend for a few more seconds to mix it in.
- Serve: Eat immediately for a soft-serve texture, or freeze for 30 minutes for a firmer scoop.
5. The Easiest Quesadilla
Why it’s good for beginners: It’s fast, customizable, and builds confidence in using the stovetop without any pressure.
Equipment: A skillet, a spatula.
Servings: 1
Ingredients:
- 2 medium flour tortillas
- A handful of shredded cheese (cheddar, “Mexican blend,” Monterey Jack)
- Optional fillings: A spoonful of canned black beans (rinsed), a few slices of pre-cooked chicken, or some diced bell peppers.
Instructions:
- Assemble: Place one tortilla in the cold, dry skillet. Sprinkle cheese evenly over the tortilla, all the way to the edges. Add any other fillings you like. Top with the second tortilla.
- Cook: Turn the stove heat to medium-low. Cook for 2-4 minutes, until the bottom tortilla is golden brown and the cheese on the bottom has started to melt. Peek by lifting it with the spatula.
- Flip: This is the fun part! Slide the spatula fully under the quesadilla. Firmly and confidently, flip it over. Cook for another 2-3 minutes until the second side is golden brown and the cheese is fully melted.
- Serve: Slide it onto a plate, let it cool for a minute, then cut into wedges with a knife or pizza cutter.
Welcome to cooking! Remember, the goal is to make something you enjoy, not something perfect. Have fun with it!
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