Jacques Vaquera: if you have any kind of bbq pit,a grill with a cover, or just the old fashion boy scout method open flame with a grate is fine for any cobbler type recipes. try the indirect method (heat source on one side, item to be cooked/baked on the other).
Chris Wilczewski: boil water in a kettle, angel hair if fine so it cooks fast. Let it sit for eight minutes in boiling water with the lid on. Strain and rinse
Garrett Detone: DIJON GREEN BEANS1 can green beans3/4 tbsp. red wine vinegar2/3 tbsp. olive oil2/3 tbsp. Dijon mustard1/4 tsp. salt1 dash pepper1/3 c. of grape tomatoes, halved1/4 small red/ purple onion, sliced3/4 tbsp. grated parmesan cheesePlace fresh beans in a large saucepan and cover with water. Drain green beans and place in a large bowl. Whisk the vinegar, oil, mustard, salt and pepper in a small bow. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with Parmesan cheese.DOUBLE CHOCOLATE PUDDING PIE1-1/2 c. Cold! skim milk, divided1 pkg. Jell-O Devil's food flavor Fat free instant pudding & Pie filling (4-serving size)8 oz. Cool Whip Lite Topping-thawed, divided1 Keebler reduced fat graham Cracker piecrust1 pkg. Jell-O White chocolate fat Free instant pudding & pie Filling (4-serving size) Pour 3/4 cup of milk into medium bowl. Add Devil's Food flavor pudding mix. Beat with wire whisk for one minute. (Mixture will be thick.) Gently stir in 1/2 o the Cool Whip. Spoon evenly into crust. Pour remaining 3/4 cup of milk into another medium bowl. Add White Chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining Cool Whip. Spread over pudding layer in crust. Refrigerate 4 hours or until set. Garnish, if desired. Store leftover pie in refrigerator. Makes 8 servings....Show more
Samatha Nicar: No dips or vegetable trays, but an actual side dish and/or dessert please (that actually requires a little effort and not just putting i! t on a plate). Thanks!
Reginald Maxi: this is a Jamaican! recipe called Chicken Salad in Pineappleshells2 small pineapples cut in halves lengthwise1 1/2 cup cooked chicken ( in cubes) 1/2 cup raisins (optional) 1/2 cup coconut 1/2 cup yogurt 1/4 cup mayonnaiseMethod1 Cut pineapple flesh away from shells and set shells aside2 Cut chicken flesh into cubes3 Place pineapple flesh in bowl with chicken coconut and raisins4. Combine yogurt and mayonnaise5 add chicken and pineapple and toss6 Pile back into prepared shells and served chilled...Show more
Torrie Weissenbach: Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette 1/2 cup fresh orange juice 1/2 cup fresh lemon juice 1 teaspoon minced shallot 1/4 teaspoon Dijon mustard 1 teaspoon champagne vinegar 2 tablespoons extra-virgin olive oil Salt and freshly cracked pepper 1 cup sliced (diagonally), hearts of palm 1 orange, segmented, white pith removed 1 cup baby spinach, washed and spun dry 1/4 cup thinly sliced red onion Salt and freshly cracked pepper Pl! ace the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use. In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper. In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.--Emeril Lagasse...Show more
David Boehler: turn on or notIt is neither here nor there. I would like a woman to be able to cook as well as I do, but it wouldn't be an essential in a relationship.As long as she co! uld put a reasonably decent meal together.I think most women should exp! ect the same nowadays.There will always be times when you are incapable of cooking (injuries, illness) so you both need some skills....Show more
Flor Lizardi: I do not have a working stove at the moment and need to make some angel hair pasta. I cannot put it in the microwave because I do not have microwave safe bowls. Would angel hair pasta work in a crock pot and turn out alright if I put water in it like making it on the stove?
Shamika Schools: for dessert:Glorified Pound CakeSlice pound cake, on each slice pour some sweet cherry pie filling. Put a scoop of ice cream- vanilla or chocolate chip on that, top with whipped cream, drizzle some chocolate sauce over the top. It's very unsophisticated, but tasty. If you've got access to a toaster oven, toasting the pound cake slices slightly makes it better.....Show more
Forest Duttinger: When I have a boyfriend he has to know how to cook! its one of the. things I look for in a man. I dont know about a turn on, ! but its nice to be cooked for
Charlotte Bryar: Well, when my cousins and I were younger we always wanted to help, but we were too little to do much. But then my aunt had us make these like Trix Cornucopias:Cream cheese or Frosting (I think you could use either, dont remember)Bugles (Original)Trix Cereal (the ones shaped like fruits and stuff)Put a little frosting/cream cheese in the Bugle and then stick a few Trix pieces in it, so that it sticks to the frosting/cream cheese.They're good, its like sweet and salty and really good!...Show more
Piedad Bassiti: Wow, that is a head scratcher....I have thought about this, and since you need electricity to have refrigeration, that about takes everything I can think of out of the running. I can only suggest something purchased at a store that doesn't require refrigeration or heating of any kind...Sorry I am not any more help on this. I hope you get someone who can think of something good!Happy Thanksgiving to you....Sh! ow more
Leticia Laiben: Sure. Just make sure you stir a lot?
Terresa Tsasie: I want to find a recipe for a yummy lollipop. one that is made of natural ingredients and not full of high fructose corn syrup.Shandi Wedge: LOLLIPOPS 2 cups white sugar2/3 cups light corn syrup3/4 cups water1/2 - 1 teaspoon oil-based flavoringfood coloring, if desiredlollipop stickscandy molds or marble (for free-form)raffia string or ribboncolored plastic wrap or lollipop wrapperscandy thermometerSpray the lollipop mold (or marble slab) lightly with vegetable spray.In a medium saucepan, stir together sugar, Karo Syrup and water. Heat over medium high heat, stirring until the sugar has completely dissolved.Discontinue stirring at this point, but continue to cook the mixture until it reaches a temperature of 300F on the candy thermometer. Watch carefully; temperature will rise slowly over time.Remove from heat. Stir in an oil-based flavoring and food coloring, if desired.Note: Have a bowl of ice water available to use in case any of the hot syrup ! is spilled. Be very careful - the mixture is very hot and will burn!If using lollipop sticks, place them in the candy mold. Pour the hot syrup into the prepared mold. If using a marble surface to make lollipops or hard candy, oil lightly first, then place a lollipop stick directly on the marble and pour a small circle of hot syrup over it at the top of the stick.Allow to cool thoroughly before removing, then allow lollipops to air-dry for several hours before wrapping in decorative colored or clear plastic. Tie with a bow of raffia or thin ribbon. Attach a handwritten gift label....Show more
Faustino Mellerson: well, since i know how to cook [15/16] it would be nice to cook with b/f
Jed Porada: i luv it!!!
Felicitas Phildor: We may be taking the no stove or electricity too literally. Am I to assume the no stove or electricity isn't because it doesn't exist but more to the point is because you want this recipe to be made by a small child? Either way, this! recipe should do it. - 1 premade cake without frosting. Should be abl! e to get it from your bakery - either chocolate or yellow cake - just give them a call - either round or square - doesn't matter - Premade pudding (like what they have for the kids in the grocery store - it's not refrigerated. - in the individual containers - do vanilla) - 1 small jar maraschino cherries - 1 can cherry pie filling - 1 container cool whip - 1 package shredded coconut - Chopped nut meats (like walnuts or almonds)Cut or tear the cake into cubes. Put a layer down inside a see-through bowl if you have one or a regular bowl if you don't.Sprinkle with the juice from the maraschino cherries - just a little with a spoon - to different areas in the bowl. Open and spread the premade pudding out until you have a nice layer. May take 3 containers. Spoon on half the cherry pie filling. Repeat with another cake layer, sprinkle again with the maraschino cherry juice, the pudding and the last of the cherry pie filling. Spoon on the container of cool whip. Sprinkle wi! th a handful of the shredded coconut. Sprinkle the nuts over the top. IF you do have a refrigerator you can use, cover it with saran and refrigerate for 2 hours. If you don't, then serve immediately. It will taste good even though the flavors haven't melded. Use a spoon to serve.If a child is making this, you can bake the cake yourself and make the pudding (instant) and let her start from there. She can break the cake into pieces and make a layer in her bowl. It would help if you cut the cake in half widthwise to start with. That way she could use the bottom half for the bottom layer and the top half for the top layer - tearing it apart as she goes....Show more
Maritza Ebanks: We cook together a lot. It can be a very sensual experience.
Toshiko Reimers: For me, it completely relies upon what they're making. My husband likes to prepare dinner, yet our tastes are incredibly diverse. He likes to make those burritos with each and every type of distinctly sp! iced warm sauce conceivable...yuck. that's no longer a activate for me.! even nevertheless, if i could come abode to locate him making dinner and it grew to become right into a meal I enjoyed, sure, that ought to be a activate and he could certainly have the prefer lower back to him later that nighttime. :)...Show more
Wilfred Santacruce: TURN ON! It's so hot!
Freeman Rutkin: This is my favorite salad to make. It is nice and simple but has a ton of flavor that people enjoy.Orange and Fennel Salad4 large Oranges1 Large fennel bulb, slice thinly1 white onion, sliced thinly2 Tablespoons Olive Oil1 Chile, seeded and sliced thinly or red cchili flake (optional)Chopped fresh parsley for garnishGrated orange rind for garnishGrate the rind from the orange into a bowl; then use a knife to remove the white pith from the orange. Cut the orange into thin slices saving any juice and add to salad bowl.Mix the orange, fennel, and onion slices with the olive oil and toss.Sprinkle the olive slices, parsley, chili and orange rind, if using, over th! e top.Let set or chill for atleast one hour and serve. My family, culinary students and fellow employees all love it. Just try it you'll see....Show more
Cassidy Pangrazio: I think it is sweet, but I enjoy cooking for my guy too.
Doreatha Kjellsen: it is so nice when a man cooks for a woman
Brenton Cornwall: It's a definite turn-on for me.
Debora Rinderer: You wood want to get the water hot first, doesn't matter if it's not boiling, but dont 'stew' the pasta!
Carmelina Enoch: Sorry, I should have specified. This recipe is for a little girl. She said that she wants to make something all by herself with no help at all. I told her that's fine as long as she doesn't need to use the stove, any electrical appliances or sharp objects.
Gennie Shauer: If they cook it is sweet, if they do the dishes too it is a turn on.
Kandi Lough: very much a turn on
Particia Thorton: I appreciate it but I do not have a stove that works and have no ! kettle
Percy Seiger: wow this is tough- no fridge either? In that! case, for me, I would probably make cheeseless panzanella! - bring some tomatoes and basil, white balsamic vinegar, olive oil, red onion and garlic, and big cubes of pre-toasted bread (croutons!) chop up all the veggies and basil, and mix. This can sit at room temp for ages, and it actually tastes better if the bread can soften for a bit with the dressings. I take a couple handfuls of the bread and dunk them in water then squeeze it out again just to soften some... I hope this helps!...Show more
Shandi Wedge: I think it's nice and sweet... not necessarily a "turn on"
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