does anyone know any good recipes for a kid to cook? i really want to cook something for my family tonight =]?

Answer 1

here's the menu i thought for you, it requires not much use of knife and direct fire. So should be quite safe and easy...

Serve some salad of your choice, you can refer to this link
http://allrecipes.com/Recipes/Salad/Main.aspx

Try to oven bake potatoes, follow the instruction on this link (comes with pic) http://www.howtobakeapotato.com/

Bake some chicken
1)Preheat the oven to 350 degrees F.
2)Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water. Pat it dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper.
3)Place the chicken in a roasting pan or a large oven-proof skillet, skin-side up. Rub with olive oil or pour a marinade (salt/ pesto/ pepper/ rosemary) over the chicken
4)Bake, uncovered for 1 to 1 1/2 hours, or until the skin is golden brown and the meat is cooked through.
5)Test for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done.

If you want more fiber, stir fry some vege or bake some corn with the chicken.

For desert, try your nearest mart for instant cake mix and follow the directions. Guess it won't end up having the kitchen burn or messed up.

Answer 2

You are wonderful! Try this:
Velveeta mac and cheese mix (anyone you like)
Canned diced tomatoes
Ground beef
1 package onion soup mix ( it comes with 2 packs in the box. Use only one.)
garlic
Make macaroni and cheese according to package directions. Put aside.
Brown the ground beef over medium heat until brown (no longer any red or pink). Drain the meat into a coffee can or something to discard the fat in. Use a strainer. Add a half a cup (4 oz.) of water and minced garlic. Simmer for 10 minutes. Add the already made mac and cheese to the meat mixture, add diced tomatoes and stir well. Leave on medium heat until warmed through, about 5 to 10 minutes. They will love it!

Answer 3

Maybe meat loaf with mashed potatoes. There are about a million recipes for meat loaf, so you might have to look around for one that sounds the best to you. It's basically just ground beef, bread crumbs, 1 egg, salt and pepper. A lot of people add about 1/4 cup ketchup, but I preffer tomato sauce.

That is so sweet of you to cook dinner for your family. You are a very good kid! Good luck!

Answer 4

Buy a ready made pizza base and top with lots of peppers, red onion, chicken and sweetcorn and cheese. Serve with garlic bread or home-made potato wedges.
For desert ice-cream with hot chocolate fudge sauce.
Dead easy.

Answer 5

Wow! You sound like one terriffic kid! You could probably teach my kids a few things! Dont stress out, keep it simple and keep it easy. I am sure that whatever you decide to make will be just delicious! Good for you for getting into the kitchen!

CousCous! So easy & delicious!

http://homecooking.about.com/od/pastarecipes/r/blpasta53.htm
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Serve it with some fish, chicken or shrimp kebabs.

http://www.epicurious.com/recipes/food/views/238781
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Add some veggies to the kebabs or make an easy salad!


I also suggest home made pizzas (buy the crust and add your fav toppings), serve it with a salad and maybe garlic bread.

Answer 6

Lemon Pillow Cake

1 white cake mix
1 can lemon pie filling

Mix cake as directed on box and pour into a 9x13 pan. Place spoonsful of lemon pie filling in blobs over batter. Bake as directed on the box. Let cool completely. Cake batter covers blobs, so there will be pockets of lemony filling inside.

Frosting
1 can ready to spread lemon flavored frosting
1 tub of Cool Whip

Mix frosting and Cool Whip together and spread on cake. This does need to be kept refrigerated.

Variation: Use chocolate cake mix, cherry pie filling, and chocolate icing to make a Black Forest Pillow Cake.
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PUMPKIN GOOEY BUTTER CAKE

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 Tbsp butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 tsp vanilla
8 Tbsp butter, melted
1 (16-ounce) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350ºF. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Variations:
**For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
**For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
**For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Answer 7

Silly girl! You want to cook? Okay. Then cook. However, cooking can be simple or difficult, depending on the quality of the meal you are going to prepare.

Heat up a can of soup. Simple. Job all done! Or, you can move to more complicated meal.

The first thing to consider, is what ingredients you have on hand, to work with. Next thing is to plan your meal.

If you are a kid, then I guess you can't go to the store and purchase ingredients, but I may be wrong.

I like to eat filet mignon (high quality steak) on a gas grill, smoked with hickory chips. Add portabello mushrooms, basted with butter and smoked also. Baked macaroni, with extra sharp (white) cheddar cheese and buttered breadcrumb topping. Steamed asparagus tips with butter, or else baby brocolli florets with butter, or else green beans with almond slivers and butter.

Boil a quart of water. When it is boiling, add about 1 lb. of small shells or else elbow macaroni. Stir occasionally. Cook it for about 16 to 18 minutes. Taste test it from time to time, to ensure desired tenderness after 16 minutes, until it reaches your taste preference. While the pasta is cooking, add 1/2 cup of whole milk to a medium sauce pan. Put on very low or low heat. Get a cheese grater, and shred one pound or one and one quarter pound of extra sharp white cheddar cheese into the heated milk, stirring it often, until it is melted into cheese sauce. You can add a couple of tablespoons of flour or else grated parmesean cheese to this, in order to thicken the sauce, immediately before you are ready to add it to the pasta, but you must add it slowly, and mix it well to avoid making lumps in the cheese sauce. Your cheese sauce mixture should be finished about the time the pasta is finished cooking. Drain the pasta when it is finished cooking. Dump it back into the pan that you used to cook it. Add the cheese sauce to the pasta, and mix it thoroughly. In a small sauce pan, melt 1/4 stick of REAL butter. When it is melted, add a cup or more of plain, unseasoned breadcrumbs. You want to add breadcrumbs to the butter, so that the mixture is just enough to hold the breadcrumbs togehter. It should be a rather dry mixture, but the melted butter is just enough to make the breadcrumbs stick together. Pour the blended macaroni and cheese mixture into a rectangular pyrex (oven safe) dish (about 12" X 6", or so. Set the oven at 325 to 350 degrees. Take the breadcrumb mix, and spread it evenly over top of the macaroni and cheese mixture. Put the pyrex dish containing this macaroni and cheese with breadcrumb topping into the oven, and bake until the breadcrumb topping is golden brown and the cheese undeneath is nicely melted. Total time to make this dish is about 45 minutes or a bit more. Keep this timing in mind, when preparing the rest of the meal, so that everything is finished at the same time, or about the same time.

Put hickory wood chips in the cast iron smoker box in the gas grill. Preheat the grill, and when it starts smoking, put the steak on the grill. For well done steaks, g rill them for about 6 minutes or so on one side. Then flip them over only ONCE, for an additional 6 minutes or so. Test steaks by cutting into the center of the meat to inspect it and see what is the color inside. Hopefully, it is brown, not red. Time the cooking of the steak accordingly, so that it is finished at the same time as the macaroni and cheese dinner. Soak the portobello mushrooms in REAL butter, and toss them onto the grill face down (caps facing upward). Toss them onto the grill about 5 minutes after the steak is put on the grill. Keep the lid to the grill closed while cooking everything, except for occasional lifting of the lid to inspect the food. Watch for flare ups. Keep glass of water nearby to extinguish any flare ups (roaring open flames that will burn the meat).

Get the above mentioned vegetables from the frozen foods section of your grocer. Prepare according to package directions, but add 2 to 3 minutes to cooking time. Drain. Add 1/4 or more stick of REAL butter to the vegetables, melt it thoroughly, and blend well.

Serve everything piping hot. Beer or red wine for the adults is a nice addition, if they desire it. For kids, milk is best, but Coca Cola or other soft drink can be served for a treat.

Enjoy!

Answer 8

spaghetti, garlic bread and a tossed salad.....