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My parents never taught me to cook either. I did it myself. Stop being a pussy and blaming them for your failures.

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crock pot

1 package of rice your preference. use 2/3 amount of water called for.

1 jar of salsa. I use fresh hot

1/2 red onion chopped large pieces

1 green pepper chopped large pieces

2-3 boneless skinless chicken breasts sliced into 1" bits

3-5 hot sausage sliced 1" pieces

black pepper. Cajun salt.

bring to low boil. about an hour to 1 1/2 hour in crockpot on high. stir well

reduce heat. let cook for an hour.

You can thank me later.

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Butter, holy Trinity (seasoning blend: onions, celery, and bell pepper). Put in pot and cook it till soft.

That's the beginning of nearly all Cajun food, and a good starting point for tasty food.

I'm thinking of finding a "learn to cook" book where it teaches you to go from scrambled eggs to something like casserole

Beef Wellington :

Ingredients:

1/2 ounce dried porcini mushrooms (about 1/2 cup)
1/2 cup boiling water
1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed
Kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
2 medium shallots, finely chopped
2 medium garlic cloves, finely chopped
8 ounces cremini mushrooms, trimmed and finely chopped
2 teaspoons finely chopped fresh thyme leaves
6 ounces chicken or duck liver pâté (see Game Plan note), at room temperature
6 ounces thinly sliced prosciutto
1 (14- to 16-ounce) package all-butter puff pastry, thawed in the refrigerator if frozen
All-purpose flour, for dusting
1 large egg, lightly beaten


1. Place the porcinis in a small heatproof bowl and pour in the boiling water. Let sit until completely softened, about 30 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment at the bottom of the bowl). Finely chop the mushrooms and set them aside. Slowly pour the soaking liquid into a small bowl, leaving the sediment behind; set the liquid aside and discard the sediment.

2. Season the beef all over with salt and pepper. Melt 1 1/2 tablespoons of the butter in a large frying pan over medium-high heat until foaming. Place the roast in the pan and brown it all over, taking care not to burn the butter, about 5 to 6 minutes total. Transfer the roast to a plate to cool.

3. Melt the remaining 1 1/2 tablespoons butter in a separate medium frying pan over medium heat. Add the shallots and cook for 1 minute. Add the reserved porcinis, the garlic, the reserved porcini liquid, and the cremini mushrooms and stir to combine. Increase the heat to medium high and cook, stirring occasionally, until the mushroom mixture has released most of its moisture and appears dry, about 10 minutes. Season with salt and pepper, add the thyme, and stir to combine. Set aside to cool to room temperature, about 20 minutes.

4. When the mushroom mixture has cooled, place the pâté in a medium bowl and beat with a rubber spatula until smooth. Add the mushroom mixture and stir to evenly combine. Taste and season with salt and pepper as needed. Using a long metal spatula, spread half of the mushroom mixture evenly over one side of the beef roast. Lay a sheet of plastic wrap, slightly larger than the roast, horizontally on the work surface. Vertically arrange half of the prosciutto, one piece slightly overlapping the next, along the length of the plastic wrap (it should be about the same size as the roast). Place the roast mushroom-side down on the prosciutto. Spread the remaining mushroom mixture over the roast. Lay the rest of the prosciutto slices, in the same manner as before, over the mushroom mixture. Fold up the edges of the plastic wrap and use another piece of plastic to enclose the entire roast; refrigerate.

5. Heat the oven to 425°F and arrange a rack in the middle. Cut off about one-third of the puff pastry from the sheet and roll it out on a lightly floured surface into a rectangle 1/8 inch thick and at least 1 inch larger than the base of the roast. Transfer to a baking sheet. Prick well with a fork all over and bake until brown and crisp, about 12 to 15 minutes. Transfer the pastry to a cutting board to cool, then trim it to the size of the roast. Return the pastry to the baking sheet; set aside.

6. Remove the roast from the refrigerator. Remove and discard the plastic wrap. Brush the roast all over with the beaten egg; reserve the remaining egg.

7. Roll out the remaining puff pastry on a lightly floured surface into a rectangle about 12 by 14 inches. Place the roast on top of the cooked pastry base. Lay the rolled-out pastry over the roast. Use a spatula to lift up the pastry base, then tuck the sides of the uncooked pastry underneath the cooked pastry to seal the roast. Brush the pastry all over with the reserved egg. Roast for 20 minutes. Lower the oven temperature to 400°F and continue to roast for 25 minutes more for rare to medium-rare beef, 30 to 35 minutes for medium. Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.


Easy!

Stop blaming people for basic skills every man should know.

Recipes are step by step. Just do what they say.

"Cooking from scratch" gave some good search hits like this one:

https://www.simplyscratch.com/recipes

Sheet pan dinners. If you check YouTube for "Binging with Babish," he has a pretty good sheet pan dinner recipe. You can do chicken with potatoes, beef with asparagus, fish/salmon with green beans, or any combination you can imagine.

Sear some salmon on a pan, with oil, for just a couple of minutes, while you're baking the green beans on a sheet. Then, after the sear is done, push the green beans aside and complete the fish on the sheet. Some salt and pepper before cooking goes a LONG way, and you have dinner for two in about 15 minutes.

And, again, the limit is your imagination. We did some potatoes, carrots, and Craisins with a couple of chicken thighs and breasts covered in salt, rosemary, and garlic butter... best dinner I've had in a LONG time! Really makes going out to eat not worth it.

Easiest thing to cook, like absolute beginner tier is Bolgnaise. Can be put over pasta of your choosing

Throw some minced beef in a pan brown it off, add chicken stock, chopped onion, garlic, and italian herbs and salt to taste. Once beef is cooked through add tomato sauce or passata. Mix cooked pasta in with the ragu.

You may be aware of it, but here's a channel full of traditional murican cooking.

I don't really write down recipes, I usually read a bunch of them, take the average, then wing it according to taste and availability of ingredients.

Tastiest thing I ever made was probably gnocci with stilton and spinach sauce, I mostly made it because a nearby supermarket was selling stilton way too cheap. I think someone entered the price wrong into a database somewhere :P

4 ingredient Guinness beer INGREDIENTS
3 cups (372g) self-rising flour
1/4 cup (50g) packed brown sugar
1 bottle 11.2 ounces/331 ml Guinness beer (or use any beer)
1/4 cup (57g) butter, melted (divided)
INSTRUCTIONS
Preheat oven to 350°F. Spray a 8×4-inch or 9×5-inch bead pan with nonstick cooking spray.
Whisk self-rising flour and brown sugar until no lumps remain. Stir in beer and 3 tablespoons of the butter. Batter will be thick.
Spread batter in prepared pan. Brush with remaining 1 tablespoon of butter. Bake for 40-50 minutes or until a toothpick comes out clean.
Serve warm or room temperature plain or with butter. Eat or freeze within 2 days.

Can always add shredded cheese, or seasonings like garlic, rosemary, chives.

Check out “Mad BBQ scientist” on YouTube.

My mother never taught me to cook or clean but did teach me what to look for in a good wife. If you can't find a girl to cook for you go out to eat.

Grilled meat the easy way:

Mix some salt, pepper, garlic, and one extra spice (your favorite or experiment) in with some oil.

Take some meat, pat dry, spread oil mix onto meat.

Stick meat on hot grill/pan/cast iron pan.

Cook until internal temp reaches safe values for the type of meat.

Enjoy.

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Breakfast: 2 eggs. Stir them up with a fork, add them into a pan that you have cooked some onions and garlic in. Add Cheese, ham etc. Fold or flip. Eat.

Dinner -Stir fry. Take some Bok Choy, Celery and onions. Cut them up into bite size pieces then cook them up hot in a pan that you had added some olive oil or peanut oil to. 1/2 way cooked stir in some beef or shrimp and cook together. Add soysauce to taste, the steam from the soy will finish cooking the vegtables. MMMM Good stuff.

A note on stoves. Gas cooktops will overheat the outside of your pan and up the sides, electic heat the whole pan bottom evenly but not the sides much at all. Use that info. ps, I've found that the recipes from Epicurious.com are rated well. (4 forks is worth eating)

My dad would kill me if I gave away any family recipes. You can come over for dinner. I'll make steak.