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Thread: Kid recipes

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    Registered User sunshine's Avatar
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    Feb 2002
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    Default Kid recipes

    Shake-It-Up Chicken Nuggets
    Serves 4; 4 nuggets per serving
    Chicken nuggets are usually deep-fried in hot oil to give them a crusty
    coating. But all that oil makes the nuggets greasy. In our recipe, the
    chicken is tossed in a bag with seasoned stuffing mix and grated
    Parmesan cheese. It is then baked in the oven. These "oven-fried"
    nuggets are crisp and golden. But, they don't have that extra fat you
    get from deep-frying.
    1-3/4 cups herb-seasoned crumb stuffing mix
    1/4 cup grated Parmesan cheese
    3 tablespoons margarine
    1/4 cup low-fat buttermilk
    1/4 teaspoon ground black pepper
    2 boneless, skinless chicken breasts (approximately 1 pound)
    Measuring cups
    Resealable plastic bag (1 gallon size)
    Rolling pin
    Small saucepan or small microwave-safe bowl and wax paper
    Measuring spoons
    Medium shallow bowl
    Mixing spoon
    Paper towels
    Cutting board
    Small, sharp knife
    Baking sheet
    Oven mitts
    1. Preheat oven to 450 degrees F.
    2. Measure stuffing mix into resealable plastic bag. Seal bag and place
    on flat surface. Crush crumbs by rolling and pressing rolling pin over
    3. Open bag and add Parmesan cheese. Reseal bag and shake to mix
    4. Melt margarine (see Cook's Note)
    5. Place melted margarine, buttermilk, and pepper in medium shallow
    bowl. Stir well with spoon. Set aside.
    6. Rinse chicken breasts and pat dry with paper towels.
    7. Place chicken breasts on cutting board. Cut chicken with small, sharp
    knife into 16 chunks of the same size. (Each chicken breast should give
    you 8 chunks or pieces.)
    8. Dip each chicken chunk into buttermilk mixture, covering all sides.
    Let extra buttermilk mixture drip off. Place 3 dipped chunks at a time
    into bag of crumbs. Seal bag tightly and shake until chicken pieces are
    evenly coated with crumbs.
    9. Place coated nuggets on an ungreased baking sheet. Repeat with
    remaining chicken chunks.
    10. Place baking sheet in oven. Bake nuggets 4 minutes.
    11. With oven mitts, remove pan from oven. Using tongs, turn over each
    12. Return to oven and bake 4 to 5 minutes, or until medium golden
    13. With oven mitts, remove pan from oven. Using tongs, remove nuggets
    to platter or plates. Serve nuggets immediately. Place a small bowl of
    your favorite dipping sauce nearby, if you like.
    Cook's Note
    You can use the stovetop or the microwave to melt margarine. If you
    choose a stick margarine, it can easily be measured by looking at the
    tablespoon markings on the wrapper and cutting off the amount you need.
    Each stick equals 8 tablespoons. To melt the margarine, follow these
    easy steps:
    Place margarine in small saucepan.
    Place saucepan on burner.
    Turn heat to low.
    Heat until margarine melts, stirring occasionally.
    Place margarine in small microwave-safe bowl.
    Cover with waxed paper.
    Microwave on HIGH (100 % power) 30 to 45 seconds for 1 tablespoon, or 45
    to 60 seconds for 1/4 cup.

    Slumber Party French Toast
    Serves 6; 1 slice per serving
    This French toast is a bit different from the usual kind. The bread is
    first dipped into a sweetened cinnamon-flavored batter, then set in
    refrigerator overnight to absorb the delicious flavors. The next
    morning, it's baked rather than fried. What a way to start the day with
    sleepover friends or your own family.
    1/4 cup (1/2 stick) margarine
    1/2 cup firmly packed dark brown sugar
    3/4 teaspoon ground cinnamon
    Liquid egg substitute equal to 2 eggs
    1/4 cup skim milk
    6 1-inch-thick slices French bread
    1 to 2 tablespoons powdered or confectioners' sugar
    13-by-9 inch baking pan or baking dish
    Measuring cups
    Small bowl
    Measuring spoons
    Glass pie plate
    Aluminum foil
    Oven mitts
    Wire cooling rack
    1. Place margarine in baking pan or heat-proof baking dish. Place pan on
    burner. Turn heat to low. Heat margarine until melted.
    2. Place brown sugar in small bowl. With fork, stir in cinnamon.
    Sprinkle mixture evenly over melted margarine in baking pan or dish.
    3. Combine egg substitute and milk in glass pie plate. Mix with fork
    until blended.
    4. With fingers or fork, dip bread slices into egg mixture to coat both
    sides. Lay slices over sugar-cinnamon mixture in baking pan or dish.
    Pour any remaining egg mixture over the bread slices.
    5. Cover pan with foil and refrigerate overnight.
    6. Remove pan from refrigerator 1 hour before baking. Let stand on the
    kitchen counter to reach room temperature.
    7. Preheat oven to 375 degrees F.
    8. Carefully place pan of French toast in hot oven. Bake 25 minutes.
    9. Using oven mitts, remove pan from oven to wire cooling rack. With
    oven mitts, carefully remove foil from pan.
    10. Return pan to hot oven. Bake for 15 minutes longer.
    11. Using oven mitts, remove pan to cooling rack. Sprinkle French toast
    with powdered sugar. Serve warm.
    Cook's Notes
    1. Here's a terrific breakfast treat, but to make it you'll need to
    think ahead. You need to start this recipe the day before you serve it,
    since it must be refrigerated overnight. Use crusty loaves of French
    bread cut into slices. Regular white bread slices won't work they're too
    soft and will get soggy.
    2. When measuring brown sugar, follow these simple steps: Spoon the
    brown sugar out of its box into the correct size dry measuring cup.
    With your hand on the back of a wooden spoon, push the brown sugar into
    the measuring cup to "pack" it.
    Continue spooning in the sugar and packing it down until the cup is full
    and level on the top.
    When directed in the recipe to add the brown sugar, turn the cup upside
    down into the bowl. The sugar should come out easily and hold its "cup"

    Top Hat Pizza
    Serves 1
    If you always thought pizza wasn't a nutritious food, think again. This
    one has a delicious combination of vitamin-packed peppers, low-fat
    cheese, and whole-wheat bread. It's great for a quick snack, lunch, or
    1 7-to 7-1/2-inch round piece whole-wheat pita or pocket bread
    3 tablespoons prepared pizza sauce
    1/4 green or red bell pepper
    1/4 small onion
    1/8 teaspoon dried Italian herb seasoning
    1/2 ounce part-skim mozzarella cheese (2 tablespoons grated)
    1/2 teaspoon grated Parmesan cheese
    Cutting board
    Small, sharp knife
    Chef's knife
    Grater and bowl (optional)
    Kitchen scissors
    Cookie sheet or baking sheet
    Oven mitts
    Wire cooling rack
    Measuring spoons
    Small spatula or spoon
    Pizza cutter (optional)
    1. Peel and chop onion (see Cook's Note). Measure out 2 teaspoons and
    set aside. (Save the rest to use in another recipe.)
    2. Rinse bell pepper and place on cutting board. Remove seeds and white
    pith from inside the pepper. With small, sharp knife, chop bell pepper.
    Measure out 1 tablespoon and set aside. (Save the rest to use in another
    3. Grate cheese if it is not pre-shredded (see Cook's Note)
    4. Preheat oven to 400 degrees F.
    5. Using kitchen scissors cut out a circle from top layer of the pita
    bread, leaving 1 inch of top all around to form an edge or border. Same
    cut-out circle.
    6. Place bottom of pita on cookie sheet or baking sheet. Using oven
    mitts, put on middle rack in hot oven. Bake 5 minutes.
    7. With oven mitts, carefully remove from oven and place pan on wire
    cooling rack. Cool slightly.
    8. Place cooled pita on cutting board. Using small spatula or spoon,
    spread pizza sauce evenly on top and also under the edge of the pita
    bread. Sprinkle bell pepper, onion, Italian seasoning, and mozzarella
    cheese evenly on top of sauce. Top with reserved circle of pita bead to
    form a "hat."
    9. Return completed pizza to cookie sheet or baking sheet. Bake in hot
    oven for 8 to 9 minutes.
    10. With oven mitts, carefully remove pan from oven to cooling rack.
    11. Sprinkle with Parmesan cheese and let stand a few minutes.
    12. Place pizza on cutting board. Cut in half with kitchen scissors,
    small knife, or pizza cutter. Serve hot.
    Cook's Note
    To grate your own cheese, follow these directions:
    Place the grater in a bowl.
    Hold the grater firmly in one hand and place a large piece of cheese in
    other hand.
    Rub the cheese against the small holes of the grater. (The cheese will
    come out in shreds.)
    Be careful not to rub your knuckles against the grater.
    Ask a grown-up to help you the first few times.

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