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I need easy recipes that use simple ingredients?

I want to make lunch and I need easy recipes that use things that I will positively have at home, easy ingredients .
By the way I’m 12 years old but I LOVE to cook and I cook alot so yeah :]
Please make it good and please respond asap.

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11 Responses to “I need easy recipes that use simple ingredients?”

  1. Annie said :

    Make grape drink.


    Sugar, Water, Purple.

    Mix. Drink. Enjoy!!!

  2. cin2win said :

    this is the site my daughter and i use when she cooks,,, ok i guess she uses it

  3. missbellacherie said :

    Chicken Salad Sandwich

    1 chicken breast poached (boiled in salted water for 10 min)
    1 stalk of celery chopped
    1 tablespoon of sweet pickle relish
    2 tablespoons of mayo
    1 tsp of yellow mustard
    Pinch of salt and pepper

    Chop chicken in small pieces add the rest of the ingredients and mix well. Place between two slices of whole wheat bread.

  4. manicmama96 said :

    My 10 and 12 year old sons make this all the time. We cook for 10 so, have your mom cut down the amounts for you.
    Shepard’s pie
    4lbs. of ground meat
    (lamb or goat is best, hamburger will work in a pinch)
    1 bag of frozen mixed vegetables
    3 lbs. of yukon potatoes
    1 lb. of sharp cheddar cheese
    salt, pepper,ground cumin
    minced garlic or garlic paste
    milk and butter
    large soup pot
    large baking dish

    Preheat oven at 350*. Place ground meat in large pot with a small amount of oil, salt, pepper, and cumin to taste. Cook completely through. If using hamburger drain as much grease as possible. Put cooked meat in large baking dish. Pour frozen vegies in a layer on top of meat. Don’t bother to defrost! In same large pot boil water and add potatoes with some salt. (Cut them up for faster cooking.) When done, drain and put back in pot to eveaporate the rest of the water. Add garlic and butter and mash. Slowly add milk to potatoes until creamy. Do not add too much milk because the potates will absorbe some moisture from the meat and vegies. Add salt and pepper to taste. Pour in layer to cover vegies. Grate cheese over the top and cover. Place in oven for 30 minutes.

    2 cups per serving with some bread and milk and the side. Makes great leftovers too!

  5. hotsexyone said :

    my favoriter easy recipes:

    Hot Potato Salad

    1/4 cup butter
    1 onion, chopped
    2 cloves garlic, minced
    3 Tbsp. flour
    3/4 cup cider vinegar
    1 cup water
    1/2 cup sugar
    1 lb. fully cooked Polish sausage, cut into chunks
    6 cups cooked, peeled, sliced potatoes (6 medium russets)
    1/2 cup sour cream
    1 tsp. salt
    1/4 tsp. pepper

    Melt butter; add onion and garlic. Cook and stir until crisp tender. Add flour; cook and stir for one minute. Add vinegar, water, and sugar; bring to a boil and cook for 3 minutes, stirring constantly. Add sliced potatoes and sausage and stir. Add sour cream, salt and pepper and heat thoroughly (do NOT boil), stirring gently. Serves 4-6

    Potato Soup

    5 lbs. russet potatoes, peeled and cubed
    2 onions, chopped
    4 cloves garlic, minced
    4 (14 oz. ) cans ready to serve chicken or vegetable broth
    1/2 tsp. salt
    1/8 tsp. pepper
    13 oz. can evaporated milk
    3 Tbsp. flour
    1 cup sour cream
    1/2 tsp. dried oregano leaves
    2 Tbsp. dried chives
    1/8 tsp. celery salt
    Combine prepared potatoes with onions, garlic, broth, salt, and pepper in 4-5 quart crockpot. Cover and cook on low heat until potatoes are tender, 6-8 hours.
    When potatoes are tender, coarsely mash with large spoon or potato masher.

    Meanwhile, in medium bowl combine evaporated milk and 2 Tbsp. flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken. Place sour cream in small bowl and mix with 1 Tbsp. flour; add some of the hot soup liquid; stir well with wire whisk to blend. Gently stir into crockpot along with remaining ingredients and cook for 20 minutes longer. Serves 8-10

    Red Cabbage and Onions

    1/2 head red cabbage, chopped
    1 red onion, chopped
    3 cloves garlic, sliced
    3 Tbsp. apple cider vinegar
    1 Tbsp. sugar
    1/2 tsp. salt
    1/8 tsp. white pepper
    2 Tbsp. water

    Combine all ingredients in a 3-4 quart slow cooker. Cover and cook on low, stirring twice during cooking time, for 6-8 hours until cabbage is tender.

  6. beulahfarkward said :

    Try these websites or check out cook books at your local library.

    or you can google “recipes for kids to cook”.

    Have fun! Cooking is great!

  7. Esmerelda said :

    If you have some baking potatoes and a microwave, poke a few holes in the potato with a fork and “nuke” it for about 10 minutes. (If your microwave doesn’t have a revolving plate, turn the potato arround about half way through using a hot pad.)

    Then break it open with a butter knife and cover with some cheese and bacon bits and stick it back in the microwave for another minute or so until the cheese melts. Then you can top it with either salsa or sour cream or a little bit of plain yogurt. Great lunch.

    For lots of good easy recipes, try the Food TV website at:

  8. Talat K said :

    Yogurt and Pineapple Delight

    ½ Kg Yogurt
    1 cup condense milk
    1 cup fresh cream
    1 cup pineapple (small pieces)
    1 packet fruit jelly powder (any flavor)

    1. In a bowl beat yogurt well to make a smooth paste.
    2. Add fresh cream and condense milk and mix well again until the batter will become smooth.
    3. Add jelly powder and pineapple and mix it.
    4. Leave the mixture in refrigerator to chill it for 1 hours.
    5. Garnish it with pineapple pieces.

    Strawberry Soufflé
    500 gms strawberry yogurt
    1 cup fresh cream
    1 cup strawberry paste
    3 tbspn gelatin powder
    Sugar to taste

    1. In a bowl mix yogurt and cream.
    2. Make a paste of gelatin powder using ½ cup water.
    3. Boil water in a deep pan and put the cup of gelatin paste over it make sure that the cup don’t completely dip in water otherwise boil water enter into the cup.
    4. Stir continuously the gelatin paste on medium heat. When gelatin completely melts, mix it in the yogurt mixture.
    5. In a blender, put strawberries according to your taste (250 gms) and add little water to it to blend.
    6. Add the strawberry paste in the mixture.
    7. Put the soufflé in the freeze for one hour to chill.

    Crispy French Fries
    4 Potato (elongated and thin pieces)
    1 tbspn corn flour
    1 tspn salt
    Oil for deep frying

    1. Boil water and put potato pieces in it for 5-6 minutes then drain out water
    2. Dry all the potato pieces completely.
    3. In a covered plastic bowl add 3 tbspn corn flour and put all the potato in it and shake well after cover it.
    4. Using drainer, take out the excess corn flour form the potato and put them in freezer for 15-20 minutes so that flour completely stick on it.
    5. Heat the oil gently, put potato in it and fry for atleast 5 -7 minutes on high flame until the fries become crispy.

    Serving: Sprinkle salt on it and serve with tomato ketchup and enjoy it.

    For getting more recipes visit my blog

  9. pattsywattsy said :

    Here are a few E-Z recipes you might want to try. Good Luck & enjoy.

    COLA CHICKEN (And more variations of recipe)
    4 skinless, boneless chicken breasts
    1 cup catsup
    1 12oz. can cola (pepsi, coke, etc.)

    Put chicken in a non-stick pan.
    Mix together catsup and cola, pour over chicken.
    Bring to a boil. Cover, reduce heat and cook 45 minutes.
    (turning chicken a few times, while cooking…to prevent from sticking to pan)
    Uncover, turn up the heat and continue to cook until the sauce
    becomes thick and adheres to the chicken.
    It turns into the most incredible BBQ sauce. Yummmm!

    You can double the recipe and use more pieces of
    chicken….wings…would be ideal…add some hot sauce….presto “Hot Wings”!

    I have used Ribs, just as good.

    I tried this recipe with ‘meatballs’….was equally
    as good…served over rice.

    I found another variation…..omit the catsup and add a small jar of Salsa (any variety).
    I have tried using Salsa (omitting the catsup….not).
    You’d think a recipe with only ‘3’ ingredients couldn’t be messed up….wouldn’t you??
    Well…while I was preparing to fix the ‘Cola Chicken’ recipe
    using Salsa…..I was also trying to carry on a conversation with my
    husband…(just proves…I can’t do two things at once)….mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola……..still turned out really tasty (to me)…might be a little sweeter than some of you like.

    I fixed chicken wings, (using the above recipe)
    but…I added the spices from a MILD (I don’t care for “HOT”) Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

    Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.

    Another (bright)idea…..I thought of trying……replace the
    catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
    Fixed the shrimp with cocktail sauce……eh…wasn’t all that
    great…was OK…probably won’t be fixing it again.

    Also tried beef stew cuts……that was pretty good…..I can see
    myself making this again.
    Served both over rice…..think the stew cuts would have been just as
    good over noodles.

    Try little cocktail weiners/sausages…for appetizers.


    1 1/3 cups French’s Original French Fried Onions
    4 boneless skinless chicken breast halves
    1 egg, beaten


    Onions in a plastic bag.

    Chicken in egg

    With onion crumbs, press firmly to adhere to chicken.

    Preheat oven to 400 degrees.
    Place chicken on lightly greased baking pan.
    Sprinkle with additional onion crumbs, if desired.
    Bake for 20 minutes or until no longer pink in center.

    Mix: 1 lb. hamburger
    1 cup cornflakes
    salt & pepper to taste
    small amount dices onion
    Spread in a square baking pan.

    Pour: 1 can mushroom soup
    1 can water
    (combine together, first)
    Pour over meat mixture.
    Bake 45 minutes at 350 degrees.

    1 pkg. (8) hot dog buns
    1 pkg. (8) hot dogs (use more if you like)
    1 can Chilli (15 oz. without beans, use more if you want)
    1 small onion (chopped)
    2 cups shredded cheese

    DIRECTIONS: Pre-heat oven 350 degrees
    In a 9″ x 13″ baking pan, break up hot dog buns (bite size) and spread in pan.
    Cut up hot dogs (about 1/2″ size) spread over buns.
    Spoon/spred chilli over hot dog/buns.
    Sprinkle onions over all.
    Squirt mustard over entire mixture (don’t spread…just make a few lines both ways across mixture)
    Cover with shredded cheese.
    Bake until cheese is melted and bubbly.
    (Hint: If using extra hot dogs & chilli, don’t add extra buns.)

    Your choice of beef (to fit crock-pot)
    1 pkg. dry Ranch dressing mix
    1 pkg. dry Italian dressing mix
    1 pkg. dry Brown Gravy mix
    1 cup water
    Put beef in pot.
    Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
    Until meat is tender.
    The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
    If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add
    potatoes and carrots…but never got around to it.


    2 lbs. frozen shredded hash brown potatoes (thawed)
    1 bunch green onions, chopped
    sweet pepper chopped (red – green – yellow – orange – or a mixture of all)
    1 lb. Sausage, cooked until pink disappears, crumbled
    1 cup ham cubes
    4 slices crisp bacon, crumbled
    1 small can sliced mushrooms
    1 small can sliced black olives
    2 – 8oz. packages of shredded cheese
    ½ cup milk
    12 eggs beaten
    Tabasco (optional)
    sour cream & salsa (optional)

    Grease a 9 x 13 baking pan, wipe excess with paper towel.
    Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)
    Sprinkle sausage over potatoes…then
    Onions (reserve about ¼ cup)
    Mix eggs & milk together…….I added about 2 TBLS. Tabasco…more to your taste… pour slowly over all.
    Cover with shredded cheese….then sprinkle over all
    Remaining onions…
    Cover and refrigerate overnight.
    Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted.
    Serve with sour cream and/or salsa.

    1/2 lb. ground beef
    1/2 lb. bacon
    1 chopped onion
    Brown in skillet and drain excess grease.

    16 oz. can Red Kidney Beans (drained)
    24 oz. can Pork & Beans (drained)
    1/2 cup white sugar
    1/2 cup dark brown sugar
    1/4 cup Catsup
    2 TBLS. Molasses
    1/2 tsp. dry mustard

    Mix Thoroughly !
    Cook in a crock pot until…hot…hot…hot!

    1 lb. can French style green beans
    1 lb. can small peas
    1 lb. can white corn
    1 – 4oz. jar pimento (chopped)
    1 cup shopped onion
    1 cup chopped celery
    1 cup chopped green pepper
    1 cup sugar (I used artificial sweetener)
    2/3 cup vinegar (I used red wine vinegar)
    1/2 cup cooking oil
    1 tsp. salt
    1 tsp. pepper

    1.)Pour green beans, peas, corn & pimento in a colander to drain over a
    large bowl. Discard 1 1/2 cups of liquid.
    2.)Put veggies in a large bowl and fold in onions, celery and green
    3.)Mix together thoroughly the remaining ingredients and toss with
    4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)



    2 sticks butter
    1 2/3 cup sugar

    Beat in:
    5 eggs (1 at a time)

    2 cups sifted flour
    1 teaspoon vanilla
    1 teaspoon rum extract

    Mix thoroughly and bake 1 hour at 325 degrees.

    E-Z Candy
    (All recipes are mixed the same.)

    Melt ingredients, seperately in microwave until runny.
    Mix together and pour into serving dish.
    Chill until firm, cut & serve.

    Chocolate Fudge:
    16 oz. container of Fudge Frosting
    1 bag of Chocolate Chips (any flavor you like)

    Peanut Butter Fudge #1:
    1 small jar Peanut Butter (18 oz.)
    2 bags of Peanut Butter Chips

    Peanut Butter Fudge #2:
    1 small jar Peanut Butter (18oz.)
    16 oz. container of White Frosting

    Marshmallow Nougat:
    1 small jr Marshmallow Creme
    1 bag White Chocolate Chips
    1 tsp. Almond Flavoring
    1 small bag Chopped Nuts

    (I’ve made this without the flavoring & nuts….I want to try
    into balls and dipping in a chocolate coating….sounds good to

    I’ve doubled all the above recipes. The Marshmallow Nougat
    recipe…doubled and added a container of white frosting (had an
    extra one….so thought….why not!)

    I use a double boiler..(prefer the double
    boiler)…add chips in first …then rest of
    nuts and flavorings for last.

    Kreamy Kool-Aid Pie

    1-(6 g) package un sweetened Kool-Aid powdered drink mix
    1-(14 oz.)can sweetened condensed milk
    1-(8 oz)container Cool Whip frozen whipped topping, thawed.
    1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
    Cool Whip for top (optional)

    1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
    2. Fold in Cool Whip.
    4. If desired, spread more Cool Whip on top.
    5. Chill for a minimum of 4 hours.

    I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)


    2/3 cup uncooked oatmeal
    2/3 cup light Karo syrup
    2 eggs, beaten
    2/3 cup sugar
    1 teaspoon vanilla
    ½ cup melted margarine, cooled
    1 – 9” unbaked pie shell


    Preheat oven to 350 degrees.
    Mix all ingredients in order given.
    Pour into pie shell.
    Bake 1 hour or until knife inserted in center comes out clean.

    (I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).

    Hershey’s Cocoa Cream Pie
    (The best chocolate flavor I’ve found!)

    ½ c. Hershey’s cocoa
    1 ¼ c. sugar
    1/3 c. cornstarch
    ¼ tsp. Salt
    3 c. milk
    3 TBLS. Butter or margarine
    1 ½ tsp vanilla
    1 baked pie crust, cooled or a graham cracker crust

    1.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt.
    2.) Gradually add milk to dry ingredients, stirring until smooth.
    3.) Cook over medium heat stirring constantly until mixture boils. Boil 1 minute, remove from heat.
    4.) Remove from heat; stir in butter and vanilla.
    5.) Pour into pie crust, cool.
    6.) Top with meringue or cool whip.

    E-Z Cake Recipes



  10. Sii said :

    Hi Erin, great question. How many meals per week is etrlneiy dependent on the type of fish in question and the age of the consumer. For example, farmed oysters, crayfish and haddock are safe to eat four or more times per month, whereas wahoo should only be consumed once per month for both younger and older children. These recommendations are based on the different mercury and PCB levels and the approximate body size of the individual. For information about specific meals per month recommendations, review our search by species guide for more complete information. Feel free to check back in with any more questions!

  11. Can said :

    Mercury is a neurotoxin that can imcpat the central nervous system, kidneys, immune system, and, in particular, brain development. Some studies show that mercury exposure can lower IQ levels in children. Whether your daughter is at risk is dependent upon her age (younger children are believed to more susceptible), how often she eats tuna, what species of tuna (some species have higher levels of mercury than others, like bluefin), among other factors. However, our bodies do get rid of mercury over time-try switching tuna for species that are lower in mercury like farmed tilapia or wild alaskan salmon.


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