Can you give me some amazingly tasty but moderately easy recipes?

For a 13 year old? I love cooking and want to cook something for my family what should i cook?Can you give me some amazingly tasty but moderately easy recipes?
what about a risotto?Can you give me some amazingly tasty but moderately easy recipes?
A simple pasta dish called Meezy's Gnocchi. It can't be much easier than this:





Prepare a day ahead of time:


1 container (any size) of ricotta cheese


Fill the empty ricotta container with flour





Mix two ingredients to form a dough. Once you have a ball of dough (you may need to add a little more flour to get the consistency you desire), break off a piece and roll on a flat surface until you get a long and narrow strip (sort of like you see the people at Auntie Annie's do for pretzels at the mall).





Cut the dough in sections about half the size of your thumb and roll the pieces off the back of a fork--this provides surface area and holds on to sauce.





Place the gnocchi pieces (dust lightly with flour) on a tray and freeze until hard. Then after a couple of hours in the freezer, you can put them in a plastic bag and store in the freezer.





When ready to cook, boil some salted water and cook the gnocchi until they float and are tender. Add you favorite sauce (I like pesto) and spices with some Parmesan cheese and enjoy.





In fact, I had some with a butter sauce for breakfast this morning! Believe me, it almost takes longer to type out this recipe than to actually do it.
Seafood Linguini


SAUTE: 2 TSP. GARLIC POWDER


2 TSP. OREGANO


4 TBLS. MARGARINE


(for 1 minute, stirring constantly)





ADD: 2 MEDIUM TOMATOES (CHOPPED) (I used 2 cans of diced tomatoes in tomatoe juice, 14.5 oz each can, total of 29 oz)


(Stir and cook for 3 minutes)





ADD: 12oz MILNOT


1 CUP GREEN ONIONS (CHOPPED)


1 CUP GRATED SWISS CHEESE


6 OZ. GRATED PARMESAN CHEESE





After cheeses have melted


ADD: 16 OZ. IMITATION CRAB (I used 24 oz)





POUR OVER: 12 OZ. COOKED LINGUINE NOODLES





NOTE: There's just a little milk left in the can. After I drain the noodles, I pour the remaining milk over the noodles and stir, before I add the sauce. It thickens up considerably after setting a while.





Remember milnot is evaporated MILK



CHICKEN ALFREDO





1 pkg. fettucini noodles


8 oz. sour cream


2 c. half %26amp; half


1/2 c. Parmesan cheese


1/2 tsp. pepper


Butter


2 whole boneless chicken breasts


1 egg


1/2 c. milk


1 c. bread crumbs


Cooking oil


Flour





Cut chicken breasts into long, thin fingers. Cover with flour, dip in egg, then cover with bread crumbs. Fry in hot oil until done. Cook fettucini noodles as directed on package.


In large saucepan, heat half %26amp; half. Add sour cream. Make a rue with butter and flour. Add to half %26amp; half and sour cream. Cook until thickened. Add cheese and pepper to taste. Put chicken in sauce and serve over fettucini noodles