any suggestions for quick kid recipes?
915987
Ants on a log\n\nCelery\nPeanut Butter\nRaisins\n\nSpread P.B on your celery sticks and aline the raisins ontop.\n\nTaa daa! \n\nAnts on a Log!
514433
Try seitan, you can get it chicken or beef style at a good health food store. It is made from Wheat Gluten and is a good source of protein. Nearly every kid likes Peanut or Almond butter, you can use that on fruits and veggies or in smoothies. (Get the sugar free, organic kind if you can.) Silken Tofu (available at any grocery store) adds a creamy texture to fruit smoothies and is an excellent protein boost. There are also dozens of meatless meat substitutes in your grocer's freezer that taste great and provide protein. Lastly, keep in mind that most people think humans need a lot more protein to be healthy than they actually do. Look at a Gorilla, primates are our closest cousin in nature, very similar to us genetically and they grow to be huge muscular beasts on just a diet of fruits and vegetables. You might check out www.mypyramid.gov, they have a pyramid food guide both for kids and vegetarians, but not for kid vegetarians. Hmmmm. However, it will give you an idea of what direction you need to be heading. Good luck!
1086131
I think a mix would be good.\n\n1/4 American, 1/2 Mexican, and 1/4 Asian\n\nMix at medium speed for 2 minutes until fluffy\nPour into a 13x9 pan that is lightly greased\nBake at 350 degrees for 15 minutes\n\nThe recipe to prefection!
195058
hi, and congratulations on your commitment to our teens.  in answer to your question, go to www.foodclassics.com homepage and click on browse recipes.  it will show you a listing of multicultural/ethnic recipes with short bio's of their origins.  i viewed a few and some are pretty reasonable if not cheap.  hope this helps.
667917
Try more salads.  I love a quick salad with some ranch dressing, speaking of which, I'm hungry, also, the salads dont take 3 mins if you just use lettuse.
896875
It was good.  We went to my sisters house and had the whole family together.  Our Thanksgivings where my mother and father, both in their 80's, is numbered.\n\nThe little children are always the most fun. Newborns, toddlers and first graders. \n\nI made a seafood platter with big boiled shrimp, crap claws and oysters on the half shell for before dinner.  Drawn butter, fresh lemon and a hot horseradish cocktail sauce.\n\nWith all the traditional fitings we also had a "savory bread pudding" and oven roasted parsnips.  Here the recipe.\n\nIngredients\n4 Large eggs\n2 cups 1% milk\n1/2 tsp Hot sauce, such as Tabasco\n3/4 tsp Salt, divided\n1/4 tsp Freshly ground pepper, divided\n3 1/2 cups Cubed stale whole-wheat country or sandwich bread\n1 10-ounce Package frozen spinach\n1 tbsp Extra-virgin olive oil\n1 cup Chopped onion (1 medium)\n1 cup Chopped red bell pepper (1 small)\n4 cups Sliced mushrooms (12 ounces)\n1 clove Garlic, minced\n1 cup Grated Gruyere, Emmentaler or Manchego cheese (3 ounces), divided\nPreparation\n\n1. Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.\n\n\n2. Meanwhile, preheat oven to 350 degrees. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.\n\n\n3. Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.\n\n\n4. Heat oil in a large nonstick skillet over medium heat. Add onion and red pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.\n\n\n5. Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly; serve hot or warm.
970927
His and Hers snow caps, scarfs, and gloves!  As parents, adults etc. When it is you scrapping off the cars in the morning or getting the kids into the car etc.  There is nothing better.  If you have the extra change you can even get them embroiered at a local sewing shop.  Check the Yellow Pages for seamstresses.  When  you call ask if they do embroiery, how much per word or letter, and how quickly they can have it done.  It would be a nice touch and shouldn't cost too much per letter.  In fact you could just get their initials! \n\n\nFor the Party, Why not try hot dogs for the main course instead of just the nachos.  Or you can get some: \nSmall cocktail franks and barbecue sauce.  Pour all contents into a crock pot and allow to simmer for about 2 hours b4 you serve.  \nThen serve chips and dip (Nachos would be good) \nFresh fruit with sweet chocolate dip.  \nHot Cocoa or Fruit Punch\nThese are tested on my kids and are inexpensive ways to feed several kids in a party type atmosphere.  They are also really good and good for them, (I know, boring mom stuff).  \nThe cupcakes sound like a really good idea!  There is a way to put a firework design on the tops in icing.  So that when you hand them out it will look nice and festive!  \n\nSounds like you have a good grasp at the age of 16 of what is truly important.  \nHope This Helps!\nAmy
533720
See good ideas in\nhttp://www.uen.org/utahlink/lp_res/nutri375.html\nhttp://chsweb.lr.k12.nj.us/kshimp/cooking/chemwebquest.htm
1133155
I Just Heard This New Recipe! Its Typical White Trash Trailer Park Entree' But It Sounds So Good!\nOne Of The Women At Work Was Going TO Make IT Last Night For Her Family!\nTater ToT Casserole!\nLol..\nTake Your Casserole Dish And Layer The Bottom With Tops And Pop It In The Oven To Brown And Crisp!\nWhile Its In The Oven, Brown A Pound Of Ground Beef, In A SKillet With And Onion OR Whatever You Prefer To Flavor It.\nWhen Done, Drain Fat And Add A Can Of Condensed Cream Of Mushroom Soup To The Meat And Stir. Add The Meat Mixture To The Top Of The Tater Tots, Top With Cheese And Pop Back IN Oven To Melt The Cheese!\nWah-Lah! Youre Done!\nStart To Finish, 20 Mins..\nServes About 8 Sevings..\nYou Can Always Fancy It Up With Whatever Else You Think Might Add SOme Great Flavor!\nI Was Thinking Some Velveeta In The Mushroom Mix, And Maybe Some Jalepenos For A Bit Of A SPice!\nLemme Know How You Like!\n♥...\nKriSTiE
277375
Yes, anything steamed with lots of vegetables and without sauce.  Either all vegetables or veggies with chicken would be good.  If they have brown rice, ask for it, otherwise go light on the white rice.  (Skip the fried rice all together.)\n\nFor a starter, a clear broth soup or steamed vegetable dumplings.
257545
You should know how to prepare at least 1 dinner you can make in less than 30 minutes
1061692
www.momsview.com\nThere are tons of coloring pages, activity pages, on-line/printable coupons, recipes, and more!\nYou can submit your e-mail address and get a newsletter w/new coupons, etc.
843359
Here's a link to some cute favors you could put together, from Snowman Soup to Grinch Poop:\n\nhttp://www.recipezaar.com/cookbook.php?bookid=31703
889534
Sweet potato biscuits are delicious, I plan to make them myself this year.  Cranberry sauce (homemade is the best, but canned is good too) is a traditional favorite.  I plan on also making a pumpkin gingerbread.  I may make caramel-apple pie, as well as a sweet pear pie.  If you want, I can give you the links to the recipes for any of these ideas.  Or I could give you the link to the site where I found some other great ideas.  I'm making chocolate-covered orange balls and chocolate-orange truffles for Christmas!
519152
spicy zucchini\nIn a frying pan heat 1 tbsp of oil, then add 1tbsp of Fennel seed and 1 tbsp of coriander seeds --heat until sizzles 30 sec, then in single layer add 2 zucchini cut into rounds cook for 6-8 min until lightly brown\nSOOO yummy\n\nBean and mint salad\n2 cups of both green beans AND peas\n8 scallions trimmed and sliced\n1 large bunch of mint\n3tbsp olive oil\ngrated zest and juice of one lemon\nsalt and pepper\nCrumble feta (optional)\n\nBoil water then add beans and peas cook 3 min, remove and cool under cold water,\nPut scallion and mint in a bowl and peas and beans then sprinkle with olive oil, lemon zest, and juice , salt , pepper, add feta toss well. \n\nBraised fennel\n2 fennel bulbs trimmed and cut in half\n2tbsp Olive oil\n1/3 cup for Parmesan cheese\n\nboil fennel in water for 6-8 min then in shallow baking pan place fennel, sprinkle Olive oil and cheese cook at 375 for 8 min or until cheese in melted ( the longer you boil the fennel the mellower the taste)\n\nSpicy butternut squash\n\n1 butter nut squash halved and seeded\n\nin a bowl add 2 tbsp of fennel seed 1 tbsp of coriander seeds, 1 clove of minced garlic and 2 tbsp of Olive oil add squash ensure well coated bake in oven for 15-20 min at 400 until tender when peicered with a fork\n\n\n\nMy fav. cook book is EASY VEGETARIAN everything is soooo yummy. Email me if you want so more recipes
898938
something with pumpkin spice. look on martha stewarts website she has great ideas
729886
This is the one I used for my kids when they were little:\n\nSALT DOUGH RECIPE: \n\n2 cups of Plain Flour \n1 cup of table salt \n1 cup of water \n\nOptional:\n1 tablespoon of vegetable oil (makes it a little easier to knead) \n1 tablespoon of lemon juice (makes the finished product harder)\n \nMix everything together and knead it for about 10 min until it is smooth like bread dough.  \n\n\n Unused dough can be stored in the fridge, in an airtight container or cling film, for up to a week. It is kid safe if they try to eat it, just  incredibly salty. \nYou can air dry it or put it in a barely warm oven (225f) for a few hours. Allow it to cool in the oven.\n\nAnother tip is to push a hole into a shape with a straw before drying, to leave a place to thread a ribbon for hanging!