10 Easy Recipes That Teach You New Cooking Skills

Prepare and assemble all the ingredients.

Place the vegetable oil in a large wok or skillet over medium-high heat. Add the beef and stir-fry for 3 to 4 minutes, until browned.

Push the beef toward the edge of the wok. Place the broccoli, bell pepper, carrots, green onion, and garlic in the middle and stir-fry the vegetables for 2 minutes.

Mix the beef back into the vegetables, then add the soy sauce and sesame seeds. Cook while stirring for approximately 2 more minutes, until the vegetables are tender.

Serve immediately while hot.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.

Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.

Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

Rinse and soak the beans overnight in a large pot of water.

Heat olive oil over medium heat in a skillet. Cook onion, bell pepper, celery, and garlic for 3 to 4 minutes.

Rinse the beans again and place in a large pot with 6 cups water. Add the cooked vegetables and seasonings. Bring to a boil, reduce to medium-low, and simmer for 2 ½ hours.

Add the sliced sausage and simmer for another 30 minutes.

Boil the remaining water with the rice in a saucepan. Cover, reduce heat, and simmer for 20 minutes. Serve the beans over rice.

Gather the ingredients.

Heat milk, water, and ¼ cup butter over medium heat until bubbling, approximately 5 minutes. Cool to 120–130°F (49–54°C).

Combine flour, white sugar, salt, and yeast. Add the egg to the warm milk mixture.

Beat the milk mixture with one-third of the flour mixture, then gradually incorporate the remaining dry ingredients.

Knead for 8 minutes. Cover and leave somewhere warm until doubled, approximately 1–2 hours.

Punch down and roll into a 16×12-inch rectangle. Spread with ¼ cup softened butter.

Combine brown sugar and cinnamon, then distribute over the dough.

Roll tightly from a short edge and divide into 12 pieces.

Arrange in a greased 9×13-inch glass baking dish. Cover and rise for 8 hours or overnight. Preheat oven to 375°F (190°C).

Bake until golden, approximately 17 minutes.

Beat cream cheese, 1 tablespoon butter, milk, and vanilla. Gradually incorporate confectioners’ sugar until smooth.

Transfer baked rolls to a cooling rack and cool for 5–10 minutes.

Spread icing over the rolls.

Bring a large pot of water to a boil with 1 tablespoon of the olive oil. Add the angel hair pasta, cook until al dente, then drain and rinse.

In a 10-inch skillet, warm the remaining olive oil over medium heat. Add the garlic and stir constantly for about 1 minute, until tender. Add the shrimp and cook for 3 to 5 minutes. Transfer the shrimp out of the skillet and set aside.

Add the drained tomatoes, white wine, parsley, and basil to the skillet. Cook, stirring occasionally, for about 8 to 12 minutes, until the liquid has reduced by half. Return the shrimp to the skillet and cook for another 2 to 3 minutes, until heated through.

Spoon the shrimp and tomato mixture over the cooked pasta and finish with freshly grated Parmesan cheese.

Gather the ingredients.

Whisk together rice vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt. Set aside half the mixture for the sauce. Place the remaining half in a resealable bag with the chicken thighs, remove excess air, and seal. Refrigerate for 1 hour, turning the bag once or twice.

Preheat the oven to 425 degrees F (220 degrees C). Heat the reserved marinade in a saucepan over medium heat until boiling, then simmer for 3 to 5 minutes, stirring frequently, until thickened. Set aside.

Take the chicken thighs out of the marinade and shake off the excess. Discard the used marinade. Arrange the chicken in a 9×13-inch baking dish and brush with one-third of the thickened sauce.

Bake for 30 minutes, basting again after the first 10 minutes. Check that the chicken reaches an internal temperature of 165 degrees F (75 degrees C). Allow it to stand for 5 to 10 minutes.

Boil the reserved sauce again for 1 minute. Spoon over the chicken and garnish with green onions.

In a large bowl, mix the diced mangoes, avocado, bell pepper, and jalapeno. Stir in the lime juice, cilantro, and salt. Cover the salsa with plastic wrap and refrigerate.

Season one side of each salmon fillet with seafood rub, chili powder, salt, and black pepper, rubbing the seasonings over the surface with your fingers.

Heat enough olive oil to coat the bottom of a large skillet over medium-high heat. Place the salmon skin-side down and cook for 4 to 5 minutes, until the skin becomes crisp. Turn the fillets over, carefully remove the skin, and season the exposed side with seafood rub, chili powder, salt, and pepper. Cook for another 4 to 5 minutes, until lightly browned and the salmon flakes easily with a fork.

Cut the cooked salmon fillets lengthwise into a total of 6 pieces.

Lightly coat a separate skillet with olive oil and warm over medium heat. Heat each corn tortilla individually for about 30 seconds on each side, until warm and flexible.

Place one piece of salmon onto each tortilla, add the mango avocado salsa, and finish by squeezing a lime wedge over the top.

To prepare the salsa, combine the tomatoes, green onions, cilantro, lime juice, jalapeno, 1 clove minced garlic, and salt in a bowl. Stir until mixed, cover, and refrigerate until needed.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Heat 1 teaspoon canola oil in a skillet over medium heat. Add garlic and cook for 1 minute until lightly browned. Stir in black beans, chicken broth, and chipotle chiles. Simmer for about 5 minutes, until the beans are heated through. Remove from the heat and keep warm.

Arrange four tortillas on the prepared baking sheet. Divide the shredded Monterey Jack cheese evenly over them, then place the remaining four tortillas on top. Cover the baking sheet with aluminum foil.

Bake the tortillas in the preheated oven for approximately 5 minutes, until the cheese has melted.

Heat the remaining 1 teaspoon canola oil in a skillet over medium heat. Crack the eggs into the skillet and cook until they reach your preferred firmness.

Place the cheese-filled tortillas onto four serving plates. Top each with the warm black bean mixture, a layer of fresh salsa, and one cooked egg. Serve immediately.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Melt the butter in a medium skillet over medium heat. Add the chopped onion and garlic, then sauté for about 7 minutes until lightly browned.

Mix in the drained spinach, mushrooms, crumbled feta, and 1/2 cup of the Cheddar cheese. Add salt and pepper to taste.

Transfer the spinach and cheese filling into the prepared deep-dish pie crust.

In a medium bowl, whisk together the eggs and milk until blended. Season with salt and pepper.

Pour the egg mixture over the filling, allowing it to distribute throughout the spinach mixture.

Bake in the preheated oven for 15 minutes.

Scatter the remaining Cheddar cheese over the top. Return to the oven and bake for an additional 35 to 40 minutes, until the center is set.

Let the quiche cool for approximately 10 minutes before cutting into slices and serving.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, thoroughly combine the sausage and biscuit mix by hand. Mix in the shredded Cheddar until the ingredients hold together. The mixture may initially appear dry, but no additional liquid is needed.

Form approximately 30 balls measuring about 1 ½ inches across, then place them on a rimmed baking sheet.

Bake for 20 to 25 minutes, until golden brown and the centers reach 160 degrees F (71 degrees C) on an instant-read thermometer.