i feel like cooking!?

Question

ok i'm off 2 my nans shes ill so i feel like cooking her sumit nice, can't decide weather 2 do a pud or dinner but i dunno wot to cook anyways any ideas, o it's gotta b quite simple cuz i'm not very good at cookin being 13 and all lol

Answer 1

make brownys and bring me one to, jk

Answer 2

Well if she's ill you have to think about what she will feel like eating....probably something not too spicy...like maybe an omelet (which is eggs, cheese with some ham or bacon)....if you can't do omelets well it doesn't matter because scrambled eggs with cheese, etc. mixed in is the same...and serve it with some fruit, or ready made hash browns are easy to fix in the microwave.

Maybe with some coffee or hot chocolate...etc. It is the effort that counts....but keep it simple....or chicken soup with toasted sandwiches...like tuna melts?...maybe with some cookies for dessert?

Fruit Salad is also nice....with a roll and dessert.

Answer 3

How about lasagna? It is quick simple and the recipe is usually on the back of the lasagna noodle box. It is also something that can be eaten the next few days so not only will she have dinner for tonight but she will have dinner for a few nights. Good for you taking care of your grandmother like that. I am a grandma's girl myself.

Answer 4

aww ur so sweet. here are some recipes. hope u like'em. I like to make rice and chicken wings with it. Hmm! really good. I love to cook and i'm 14. If you ever need other easy ideas email me at [e-mail]

QUICK AND EASY 1 POT CHICKEN DINNER

1 can condensed chicken rice soup
1 can condensed cream of chicken soup
1 (16 oz.) can chow mein vegetables
1 c. cooked chicken
2 tbsp. soy sauce
1 sm. box or can of chow mein noodles (about 2 1/2 oz.)

Preheat oven to 350 degrees. In a well-buttered baking dish, mix together all of the ingredients except the noodles. Sprinkle the noodles on top. Bake in oven until bubbly (about 25 minutes). Makes 4 servings.


QUICK AND EASY DINNER

3 med. carrots, cut in chunks
3 potatoes, quartered
1/2 head cauliflower, divided into flowerettes
2 onions (optional)
1 Polish sausage ring

Steam vegetables over gently boiling water until tender or nearly so. Place Polish sausage ring on top of vegetables and steam until sausage is heated through, 5-10 minutes. Remove onto platter and serve hot. Add a cole slaw salad and Jello dessert for a satisfying meal.


Chicken Enchiladas
INGREDIENTS:
1 pound of boneless chicken breasts, cubed
1 can of Cream of Chicken soup
1 cup of salsa (I used mild)
8 tortillas (6 inch)
1 can of Cheddar Cheese soup
PREPARATION:
COOK chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup of salsa. Heat through. SPOON about 1/3 cup chicken mixture down the center of each tortilla. Roll up tortilla around filing and place seam-side down in a 2-quart microwave-safe baking dish.

MIX cheese soup and remaining salsa and pour over enchiladas. COVER and microwave on HIGH 5 min. or until hot. This serves 4, so if you need more just double this recipe.


3-Bean, 3-Alarm Chili


Ingredients:

1/4 cup vegetable oil
2 green bell peppers, chopped
1 large onion, chopped
2 garlic cloves, finely chopped
2 tablespoons chili powder
3 cans (14 1/2 to 16 ounces each) stewed tomatoes
1 can (14 1/2 ounces) black beans, drained and rinsed
1 can (14 1/2 ounces) kidney beans, drained and rinsed
1 can (14 1/2 ounces) pinto beans, drained and rinsed
1 can (4 ounces) diced, mild green chiles
1/2 cup canned vegetable broth
1 1/2 cups shredded Monterey Jack cheese



Preparation Time: Approximately 15 minutes

Cook Time: Approximately 20 minutes

Preparation:

Heat the oil over medium heat in a large skillet. Add the bell peppers, onion and garlic; cook until softened, about 5 minutes, stirring often. Stir in the chili powder; cook 1 minute. Stir in the stewed tomatoes, black beans, kidney beans, pinto beans, chiles and broth. Simmer, uncovered, until thickened, about 10 minutes.

To serve, top with cheese.

Answer 5

Start with boxed brownies or boxed corn bread. WATCH FOOD NETWORK!

Answer 6

what about banana nut bread?? thats easy and SO good!

Answer 7

here are a couple
Shepherd’s Pie
by Sophie Grigson
from Grigson

Sophie Grigson's fabulous Shepherd’s Pie oozes full on flavour and makes a simple but sensational family meal

Servings: 4
Level of difficulty: Easy
Preparation Time: 40 minutes
Cooking Time: 1 hour 45 minutes
Ingredients
2 tbsp Bacon, fat (or dripping, or 1 tbsp sunflower oil and 1 tbsp butter)
1 onion, chopped
2 Carrots, finely diced
2 sticks Celery, finely chopped
1 bay leaf
3 sprigs Thyme
2 tbsp Parsley, chopped
675g minced lamb, (or beef for a cottage pie)
1 tbsp plain flour
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1 pinch salt and fresh ground black pepper
For the topping:
900g Potatoes, cooked in their skins
60g Butter
150ml Milk
1 pinch nutmeg, freshly grated

Method

1. Take a large deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, allowing plenty of time, until patched with brown at the corners, turning them frequently. Scoop out onto a plate.

2. Raise the heat under the pan and add half the mince. Pat it down flat, and leave to fry without disturbing for several minutes until the underneath has browned properly (this is what gives the cooked mince a good rich brown colour, and its proper, deep, meaty savouriness). Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon.

3. Repeat with the remaining mince.

4. Drain off excess fat from the pan, and then return the mince and vegetables to it. Sprinkle the flour over the mince and vegetables and stir for about 30 seconds. Next add the herbs (tie bay leaf and thyme in a bundle for easy retrieval at the end of the cooking time), together with the water, tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

5. Bring up to the boil, then turn the heat down very low, and leave to simmer quietly for 45-60 minutes or so. Check every now and then, and add a little more water if it is drying out. By the time it is cooked, the mixture should be moist and succulent and thick. If it seems watery carry on cooking to evaporate off some of the liquid. Taste and adjust seasoning, then tip into a pie dish and leave to cool.

6. Set the oven to 190°C/gas 5. Scoop the potato flesh out of the skins, and mash with 45g butter and enough milk to give a mash that is fairly soft, but will hold its shape.

7. Dollop the mashed potato here and there over the mince, then spread down lightly in an even layer. Use the tines of a fork to make wavy lines (or some other interesting pattern) on the surface. Dot with remaining butter.

8. Bake for around 30 minutes until the top is browned and the juices from the meat are oozing and bubbling up round the edge.

Cook’s Notes: What is the difference between shepherd’s pie and cottage pie? Shepherd’s pie is made out of lamb (or mutton), therefore cottage pie is made out of beef.


Fife Miner’s Stew
From A Cook's Tour of Scotland by Sue Lawrence. For about a century, until the 1970s, this dish was a tradition in most Fife miners’ homes for a late Sunday breakfast after church, their only day off. This recipe is a little more elaborate than the original - serve it with scones, mash or baked potatoes

Servings: Serves: 4 hungry miners
Level of difficulty: Easy
Ingredients
1 tbsp extra virgin olive oil
1 large onion, peeled and chopped
2 fat garlic cloves, peeled and chopped
2 tbsp plain flour, seasoned
1kg stewing steak, diced
2 tbsp tomato puree
4 thick large carrots, peeled and cut into huge chunks
4 thick large parsnips, peeled and cut into huge chunks
200ml Red wine
300ml beef stock
1 small orange, zest only
salt and freshly ground black pepper

Method
1. Preheat the oven to 150ºC. Heat the oil in a large flameproof casserole then gently fry the onion and garlic for a couple of minutes, or until softened.

2. Place the flour in a large plastic bag, add the meat and toss around to coat. Tip into the casserole with all the remaining ingredients. Stir, bring to the boil then cover. Place in the oven for 4 hours, stirring once. Season to taste, then serve ideally with soda scones.



Bangers and Mash in Yorkshire Pudding
by David Massey
from Good Food Live

David Massey combines three classic British dishes to good effect, creating a serious comfort food meal



Servings: 4
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
8 beef sausages, best butcher’s
For the onion gravy
1 tbsp butter
1 tbsp Olive oil
3 red onions, peeled, halved and then, sliced
1 whole garlic cloves, (optional), chopped
4 sage leaves, chopped
300ml sweet marsala, or Madeira wine
1 tsp Dijon mustard, or wholegrain mustard
1 pinch sea-salt and freshly ground pepper
For the horseradish mash
1 pinch salt and pepper
1kg Potatoes, peeled and cubed
100g plain flour
1 dash of Milk
1 cube butter
5 tbsp creamed horseradish

Method

1. Preheat the oven to 220ºC/gas 7.

2. First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.

3. Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter.

4. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes.

5. Remove, keeping in the tray, and set aside.

6. Reduce the oven temperature to 180ºC/gas 4.

7. Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly.

8. Half-way through the sausage’s baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.

9. Meanwhile, cook the cubed potatoes in boiling salted water until tender.

10. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.

11. To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently.

12. After five minutes, add the chopped sage and garlic.

13. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.

14. Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.

15. To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!!


Hope she gets well soon dear!