What is a delicious kid-friendly, egg-free receipe?

Question

Please answer only if you can provide the receipe. No eggs or peanuts, please (due to allergies).

Answer 1

HOT DOG AND HAMBURGER PIE
1 pound lean ground beef
4 hot dogs , cut into 1/4-inch slices
1 (15 ounce) can baked beans
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons prepared yellow mustard
2 ounces Cheddar cheese, cubed
1 (1.25 ounce) package taco seasoning mix
4 slices processed American cheese
1 (9 inch) deep dish pie shell

Preheat oven to 400 degrees F (200 degrees C). Bake empty pie shell for 10 minutes. In a large skillet over medium heat, cook ground beef until browned, stirring occasionally to crumble; drain fat. Stir in hot dogs, beans, ketchup, mustard, taco seasoning, and cheese cubes. Cook for 2 to 3 minutes. Spread beef mixture into baked pie shell. Cut American cheese slices into strips, and make a lattice on top of pie. Bake for 5 to 10 minute, or until cheese is slightly melted.


BAKED BEAN CASSEROLE
1 lb. hamburger
8 strips bacon
10-12 hot dogs
Busch's baked beans (large can)
1 sm. Jar relish
2 squeezes of ketchup
½ bottle barbecue sauce
2 squeezes of mustard
Garlic powder
Seasoned salt
Parsley
Garlic pepper

In bottom of pan put ketchup, mustard, relish,
barbecue sauce and spices. Place beans in pan. Slice hot dogs thinly and quickly pre-cook in frying pan. Cook hamburger, drain both and place in pan with beans. Cook bacon, break and put in pan. Mix all ingredients together (I use my hands). Since all ingredients are cooked, just heat to taste at 350º for 40-60 minutes.

Answer 2

CHOCOLATE LARD AND CRANBERRY JUICE CAKE 2 Eggs--seperated one million/2 c Sugar one million/3 c Lard one million 3/4 c Sifted cake flour one million c Sugar 3/4 ts Baking powder one million t Salt one million c PLUS 2 tblspns buttermilk 2 Sqares unsweetened chocolate--melted 3 cups cranberry juice Beat egg whites till frothy. progressively beat in one million/2 cup sugar. proceed beating till very stiff and shiny. In yet another bowl, stir lard to melt. upload cranberry juice, sifted dry components and 3/4 cup buttermilk. Stir to moisten dry components; then beat one million minute, medium velocity on mixer. Scrape facets and backside of bowl continuously. upload ultimate buttermilk, egg yolks and melted chocolate. Beat one million minute, scraping bowl continuously. Fold in egg whites. Pour into 2 greased and floured 8-inch around layer cake pans or a 13 X 9 X 2 inch pan. Bake in average oven at 350 F. for 30 to 35 minutes. Cool on rack 10 minutes. do away with from pans. Brush crumbs from cake on an identical time as heat to faciliate frosting.

Answer 3

just oven roast a turkey leg and let them run around like they are medevil barons. kids love that stuff. it doesn't even have to taste good. kids are big on fun and not so big on taste. thats why they get so addicted to grease and sugar and salt so easily. its easier getting kids to eat stuff if you change the names too. there is a recipe on foodnetwork that is a sure kid pleaser -- its called dead man on worms -- its a meatloaf shaped like a man you serve on top of a pile of spaghetti. so think fun -- not gastronomic.

Answer 4

Some sites for you with allergy food related recipe:

http://www.kidswithfoodallergies.org/index.php
http://www.foodyoucaneat.com/
http://familyfun.go.com/recipes/?CP=KNC-FFGoog100705
http://www.dairyfreeeggfreekidpleasingcookbook.com/

Answer 5

There are a lot of tried and tested dairy free recipes on this website which might be useful : http://www.recipesforvegans.co.uk

Answer 6

chinese rice balls. tang yuan. they are like chewy white balls with a filling. comes in red bean, sesame, peanut (but not for you) and other flavors. u can make ur own or go buy it from asian stores. very convient. just drop them in boiling water. and voila.

this is only one recipe, but go google Tang Yuan Recipe. you should get a lot. good luck

http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/guests/recipeID/2829/Recipe.cfm

Answer 7

Omit the eggs in this recipe and just dip the chicken in milk or buttermilk... it will do fine, as I'm out of eggs half the time I make this!

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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Green Bean Bundles

2 (16 oz) cans whole green beans
8 slices of bacon, cut into halves I use the Center cut bacon
Garlic powder to taste
1/2 cup melted butter
1/2 cup packed brown sugar

Preheat oven to 325 degrees.
Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.

Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.

Bake for 30 minutes or until bacon is cooked through.
Yield: 16 servings
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Broccoli & Bow Ties

Kosher Salt
8 cups broccoli florets (about 4 heads)
½ lb. farfale pasta (bow ties), about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional

Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.

In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.

Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8

--Ina Garten, "Barefoot Contessa Family Style" cookbook
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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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CHICKEN PICCATA
(you may want to omit the capers for the kids, or at least dont' give them any on their plates)

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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Buttermilk Mashed Potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
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CONFETTI RICE

1 cup rice
1-1/3 cups water or broth
1 tsp. salt
1 tsp. garlic powder
1 cup carrots, very thin 2 inch long strips
1/2 cup chopped red onion
1 cup cut zucchini, 1/4 inch squares
1/2 cup frozen corn kernels
1/2 cup diced red bell pepper
1/2 cup frozen peas
2 Tbsp. chopped parsley
1 Tbsp thyme or marjoram

Place rice, water, salt and garlic powder in a pot with a tight fitting lid. Bring to a boil, then lower heat to simmer. After 10 minutes, add carrots and onion. Steam another 5 minutes, then add remaining vegetables. Remove from heat, leaving lid on another 5 minutes. Fluff rice and distribute vegetables throughout rice. Sprinkle with herbs and serve.