Recipes Anyone?!?!?

Question

Does anyone know of good recipes for kids, that would also satisfy the adults?

Answer 1

These are some fun sites where you'll find many recipes for kid's food, as wall as adult. All of them come along with nutritional values.

http://www.kraftfoods.com/kf
http://www.recipezaar.com/

Answer 2

Go to Food Network's website and search 30 Minute Meals. Rachael Ray does a really good job of making recipes that are both kid and adult-friendly. I recommend the Pizzagna (lasagna and pizza combined). She has a lot of other kid-friendly stuff too. Just click on the "View All Episodes" link and look through her stuff. If all else fails, you can't go wrong with spaghetti & meatballs, burgers (just fancy em up for the adults), and sloppy Joe's.

Answer 3

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 4

Go albertsons.com sign up its free every week they have new recipes that they e-mail to you also you can do a search they have a great backed Ziti recipe,Burrito Pie, and Peanut butter noodels (thats a really kid friendly meal).
Good luck

Answer 5

You can look for the recipes online, but kids and adults alike would enjoy spaghetti (use sweet-type sauces), barbecues, mac-and-cheese (or mac-and-chicken) salads, fruit salads (drained fruit cocktail with cream may be ok).

Answer 6

Pigs in a blanket
wrap up lil smokies or hot dogs in crescent roll dough and bake

Answer 7

CAKE , CHOCOLATES , ANYTHING SWEET
BYE.

Answer 8

I'm not a big believer in feeding kids only pizza and chicken nuggets. I find in general they don't like casseroles, or things all mixed together. They like to be able to pick out one specific bite that they want. My kids love these recipes.


CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis, FoodTV
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Parmesan Chicken

6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil

Cut chicken breasts into 1” strips, pat dry w/ paper towels.

On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.

Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.

--Ina Garten, Barefoot Contessa Family Style
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Chinese Imperial Shrimp

1 pound jumbo shrimp, peeled and deveined (can use chicken)
1 medium carrot, cut into strips
1 small onion, cut into strips
1 can bamboo shoots, drained
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
2 tsp. sugar
1/4 cup ketchup
1/3 cup vinegar
1/3 cup water
1 tsp cornstarch
1 Tbsp. dried red chili pepper, chopped into small pieces
1 Tbsp. oil
salt to taste

In a small mixing bowl, mix sugar, ketchup, vinegar, water and cornstarch. In wok, add oil, ginger and garlic. Stir fry in high heat. Add shrimp, stir fry until shrimp is cooked. Add onion and carrot stir fry until onion is cooked. Add bamboo shoot, stir fry for one minute. Add salt to taste Add sauce mixture and chili pepper, stir fry for one to two minutes. Serve hot with steamed rice.
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Deep Dish Taco Squares

2 cups biscuit mix
½ cup cold water
1 pound ground beef
½ green bell pepper -- chopped
2 Tbsp. chopped onion
1 pkg taco seasoning mix
1 (8-oz) can tomato sauce
1( 8-oz )carton sour cream
1 cup shredded sharp Cheddar cheese
1/3 cup mayonnaise or salad dressing
Paprika

Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Bake at 375ºF for 9 minutes.

Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and taco seasoning mix, spoon over crust.

Combine sour cream, cheese, and mayonnaise in a medium bowl; spoon over meat mixture. Sprinkle top evenly with paprika.

Bake at 375ºF, uncovered, for 25 minutes or until casserole is lightly browned. Cut into squares to serve.
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Meatloaf Muffins w/ BBQ Sauce
--Rachael Ray, FoodTV

1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil

Preheat oven to 450ºF. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil, including top surface. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.