Easy recipe for me to do?
I want to learn to cook well and i am 13. I can dice, cut, boil and actually do alot of things. but i dont know how to cook or what to cook. I would prefer to use carrots and potatoes but it has to be quick and easy because i already cut carrots and potatoes. any recipes or websites for kid cooking? anything wil help.
Hey,
These two websites have some easy and good recipes for kids to try out if you want to check them out:
http://www.easy-kids-recipes.com/easy-recipes.html
http://www.childrensrecipes.com/
This is a yummy easy recipe using diced potatoes:
Golden Diced Potatoes
| 45 min | 15 min prep |
This is a recipe I got out of a Tastes of Home cookbook and then tweaked to our tastes. They taste just like seasoned potato wedges and would be great served with some ranch or ketchup, but they are a bit more grown up than eating the wedges. They are simple to make and look great too!
SERVES 4 (change servings and units)
Ingredients
3/4 cup flour
1 teaspoon seasoning salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon paprika
3 large potatoes, peeled and cut into 1/2 inch cubes
1/2 cup butter
Directions
1In a large resealable plastic bag, combine first seven ingredients.
2Add 1/2 cup potatoes at a time, shake to coat.
3In two large skillets (you need two so you can fit them all in without overlapping) melt half the butter in each.
4Add potatoes, cook and stir over medium heat for 25-30 minutes or until potatoes are tender.
5. Enjoy
This is one using diced carrots thats also really good:
Easy Cheesy Peas & Carrots
1/8 cup milk
1/2 cup cottage cheese
1/3 cup cream cheese
1/8 cup shredded mild Cheddar cheese
1/4 cup soft cooked peas
1/8 cup diced cooked carrots
Parmesan Cheese
Shredded mozzarella cheese
What you do:
Blend milk and cheeses together until smooth, then stir in peas and carrots.
Sprinkle with Parmesan cheese and shredded mozzarella cheese.
Hope this helps out some!
December 24th, 2009 at 3:33 am
http://www.recipe.com/ has tons of super easy recipes
References :
my past
December 24th, 2009 at 4:11 am
An easy way to make carrots is to shred or cut into small pieces and saute in a bit of margarine or butter til they are as soft as you like. I haven’t done this for a while, so I’m stretching a bit to remember how I used to do it. . . . If I were doing it, I would shred, or slice into slices about 1/8th or maybe just under 1/4 inch thick. Use medium-low heat. Melt approximately 1 tablespoon of margarine or butter in a non-stick pan that’s about 8 or 10 inches across. Use a little more if it’s a bigger pan, or if it’s not a non-stick pan. Put the carrot pieces in on top of the melted margarine. Drizzle a tiny bit of water on top, maybe 1/4 teaspoon. I can’t remember if I cover the pan or not. Best guess is a cover would be a good idea, if your pan has one. Might be about 5 or 10 minutes, depending on how soft you like them. Test with fork or by chewing to know when done. I’ll answer on the potatoes next.
Okay, now I’ll edit to talk about the potatoes. Put them in a saucepan, and cover with water. Add a bit of salt, maybe 1/2 teaspoon. Put in even more water, so that you have water about twice as high as the potatoes. Put on a high burner and bring to a vigorous boil. Turn the burner down so you have just enough heat to keep a low boil going. The time the potatoes take to cook will depend on how big the pieces are. Go ahead and get the potatoes in the water right away. I’ll add another edit in a minute.
Editing again to continue with the potatoes: What I used to do when I was in a real hurry was to chop the potatoes to a half-inch dice, which means in half-inch cubes, which would take extra chopping time but then they cook really fast. Or you can chop them into much bigger pieces, which will be faster chopping but slower cooking. The main thing is to try to have the pieces of potato in approximately uniform size, so that they all cook to about the same doneness in the same time. You can test for doneness by punching with a fork, or pull one up and take a taste. The flavor changes quite a bit when potatoes cook; they go from a distinct raw-potato taste to a cooked-potato taste.
To serve, you would drain them, then serve with salt and pepper and maybe a little butter or margarine. You could drain them, return them back to the same pan and mash a bit with a fork and add the butter and maybe a little tiny bit of milk, or you could make regular mashed potatoes if you want to fuss with a potato masher or a hand mixer.
You could also put the potatoes in with the buttery carrots if you like the idea of how they would taste together.
Another idea is to drain the potatoes, melt some butter in the same pan or a different pan, and return the cooked potato pieces to the stove to saute and brown the flat surfaces a bit. Of course it is healthier to keep the butter or margarine to a minimum. Potatoes are actually a reasonably healthy food if only people didn’t add butter or margarine.
Good luck!
References :
December 24th, 2009 at 4:59 am
Leslie,
Its always a pleasure to see young people learning to cook and take care of themselves.
If your really interested in learning how to cook by following directions, I have a free recipe club that I started 8 years ago, here in Montrose, Michigan, and have 40 folks from all over the country including one in Hamburg, Germany. I send out 25 recipes a week to everyone. They just read, keep what they want, and delete the rest. If your interested, call me at:
810-639-3476 (unlisted number)
or contact me at
mrmike48457@yahoo.com
I have around 200 Christmas cookie recipes stored on a DVD if your interested. These are mostly easy to do ones. These came from Mrs. Santas Kitchen 4 years ago.
Here’s one for you:
Chocolate Chip Cookie Brittle
A cross between cookies and brittle, this adds variety to your cookie repertoire.
Serves: 50 pieces
Prep. time: 10 minutes
Cooking time: 22 minutes
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
2 cups (12-oz package) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
1 cup chopped nuts
Directions:
PREHEAT oven to 375 degrees F.
BEAT butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in 1 1/2 cups morsels and nuts. Press into ungreased 15 x 10-inch jelly-roll pan.
BAKE for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.
MICROWAVE remaining 1/2 cup morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break cookie into irregular pieces.
Mr Mikes Recipe Club.
References :
Mr Mikes Recipe Club
December 24th, 2009 at 5:06 am
Put the carrots and potatoes in a casserole dish. Drizzle with a little bit of olive oil and then sprinkle some dry soup mix on them and bake in the oven (I’d say 350 degrees) until tender.
If you don’t have soup mix, you could just use some salt, ground pepper, oregano, italian seasoning, and rosemary.
Another thing I like to cook that’s pretty easy is fajitas. Just buy a dry fajita mix from the spice aisle. Cut some green or red bell peppers into strips and sautee with some diced yellow onion. Add some cooked chicken (you can cut it into pieces and sautee, or bake it in the oven, or even just buy the frozen pre-cooked reheatable fajita chicken). Mix the chicken and veggies, then put in 1/4 c. water and the spice mix and serve on tortillas.
The first thing I ever cooked though was the potatoes I just mentioned above.
References :
December 24th, 2009 at 5:40 am
Hey,
These two websites have some easy and good recipes for kids to try out if you want to check them out:
http://www.easy-kids-recipes.com/easy-recipes.html
http://www.childrensrecipes.com/
This is a yummy easy recipe using diced potatoes:
Golden Diced Potatoes
| 45 min | 15 min prep |
This is a recipe I got out of a Tastes of Home cookbook and then tweaked to our tastes. They taste just like seasoned potato wedges and would be great served with some ranch or ketchup, but they are a bit more grown up than eating the wedges. They are simple to make and look great too!
SERVES 4 (change servings and units)
Ingredients
3/4 cup flour
1 teaspoon seasoning salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon cumin
1/4 teaspoon paprika
3 large potatoes, peeled and cut into 1/2 inch cubes
1/2 cup butter
Directions
1In a large resealable plastic bag, combine first seven ingredients.
2Add 1/2 cup potatoes at a time, shake to coat.
3In two large skillets (you need two so you can fit them all in without overlapping) melt half the butter in each.
4Add potatoes, cook and stir over medium heat for 25-30 minutes or until potatoes are tender.
5. Enjoy
This is one using diced carrots thats also really good:
Easy Cheesy Peas & Carrots
1/8 cup milk
1/2 cup cottage cheese
1/3 cup cream cheese
1/8 cup shredded mild Cheddar cheese
1/4 cup soft cooked peas
1/8 cup diced cooked carrots
Parmesan Cheese
Shredded mozzarella cheese
What you do:
Blend milk and cheeses together until smooth, then stir in peas and carrots.
Sprinkle with Parmesan cheese and shredded mozzarella cheese.
Hope this helps out some!
References :
December 24th, 2009 at 5:59 am
Hey, make a roast!!!!
You can buy those pork roasts that are already seasoned in a bag. They are long and skinny and made by Hormel.
All you do is open the bag, plop it into a baking pan, add the chopped up potatoes, carrots and maybe a small chopped onion and a bit of water (enough to almost cover the potatoes) and bake 350*F for 20 min per pound.
You do the same with beef roasts (chuck or sirloin tip).
Make Chicken
Buy a whole chicken, make sure you rinse it out and reach into the cavity and remove gizzards and/or liver
then you can boil OR bake.
To boil you’ll need a large pot.
Add a few chicken bouillion cubes
pinches of Parsley and Oregano
peeled carrots and potaotes (dice the potatoes)
and 1 medium onion (yellow) cut in half
Put chicken and those ingredients in pot, cover with water and bring to boil. then simmer on low for about 1 hour.
now removing it might be tough. get a large BIG BOWL, and use a collander (spaghetti strainer) and very carefully pour the ingredients into collander placed over the big bowl. you might want to have your parents do this cos it’s pretty heavy and it might splatter on you.
then you remove the chicken and cut it up, remove potatoes and carrots and set aside.
to cut the chicken you want it on a large plate, remove skin discard. cut down the center of the top and separate the breast meat.
remove the legs and wings.
Plate all the meat. this takes time but you’ll get the hang of it.
then put the potatoes and carrots all around.
Now you can save the broth for soup later on (put in some cut chicken with the potatoes and carrots and add some pasta, bring to boil and cook pasta all the way thru)
OR
if you’re really daring, buy JIFFY baking mix and follow the directions for making dumplings. it’s easy. this is something else you can make with that broth.
you can make a baked chicken too.
rinse the chicken like i said above, put in large turkey roasting pan or baking pan, put potatoes and carrots (and an onion cut up) all around, add water about 1 inch deep.
poke a few holes on top of the chicken and pour some melted butter over it
then sprinkle with some salt and pepper and maybe a bit of garlic powder.
Bake 350*F for about 1 hour.
(the big rounded part of the chicken should be on top, in other words the pointy wing tips should be pointing UP)
If you want to stuff the chicken before baking do this:
make like 10 pieces of white toast, cut up into bits and put into bowl
nuke 1 cup of water with 1 chicken bouillion cube (use a coffee cup)
take 1/2 stick of butter and put into a frying pan
add a pinch of salt and pepper
dice up 1 medium size onion
dice up 1 celery stalk
saute the onion, celery, salt and pepper with the butter. Let it cool for a few min
Add the onion saute with the Chicken bouillion to the cut up toast. stir with spoon.
stuff into chicken and bake like i said above.
when done, with a large spoon remove dressing and set aside. then cut up chicken and plate veggies and stuffing with it on big platter.
I have a lot of other real simple recipes that I think you can handle, go to my web site: http://www.DoreensKitchen.com and try a few.
I don’t think you’re old enough to flambe though. Maybe your mom or dad can do that for you if you need to.
email me if you have any other questions. good luck
doreenskitchen@ymail.com
References :
http://www.DoreensKitchen.com