the steps of recipe and what we need to make it and the most popular food that people ate
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Revolutionary war baked goods recipes\nhttp://homework.northport.k12.ny.us/ocean/mdavidson/est572/recipes.htm\n\nand a few more:\nhttp://www.leitesculinaria.com/food_history/revolutionary.html
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http://www.englishspanishlink.com/recipes.htm
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make pie (but i guess that would be considered eating it)
163538
Make some Jello for them!  Get some unflavored gellatin, add food color to make it look like real jello, and make it.  Give it to them after dinner around lots of people, and have a camera ready for their faces when they taste it!
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A very close friend and I catered my wedding of 300 people, including the cake. Everyone told us the food was great and there was tons, no one was hungry!\nThe key is to get a LOT of helpers and the day of you should have a wait staff (We used local college student who were reliable and mature) also, see what you can cook ahead of time and if you have a big kitchen , like at your hall. We used a college kitchen (it was in the summer so not in session) and the day of we were able to warm stuff up at the hall in that kitchen. We went Italian with two different main dishes and the tons of sides from ante pasta to homemade bread and veggies, etc. everything was awesome but I would not have been able to do it with out the help the day of. Good luck!
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See good ideas in\nhttp://www.uen.org/utahlink/lp_res/nutri375.html\nhttp://chsweb.lr.k12.nj.us/kshimp/cooking/chemwebquest.htm
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Try a web site called sos.com it has a lot of infomation related to the baking bussiness
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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.
24055
How about homemade bread and preserves!  I think it is very 'primative' and makes me think of a lunch consisting of a cup of tea with bread and preserves.
75903
Are you talking about a recipe?  That is directions how to cook something?  A reciept is what you get when you buy something at the store and they give you a paper saying what you bought and what you paid for it.\nHave her make a quick list of what she likes a friend to have. live caring, laughter, etc....  Then decide which is most important.  Give those cup measurements, and the little things teaspoon and table spoon measurements.  There is no right answer, this is a creativity thing.
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CRISPY SOMEN TOPPED WITH VEGETABLES   \n\n400 gram (14 1/4 oz.) somen\n6 dried shitake mushrooms\n50 gram (2 oz.) carrots\n60 gram (2 1/2 oz.) gobo root\n1/2 pkg. shirataki (konnyaku noodles)\n1/3 of one celery\n1/2 bundle mitsuba or scallion\n2 tbsp. sesame oil\n3 c. kobu soup stock\n2 tbsp. sake\n1 tsp. tenshio (salt)\n2 tbsp. soy sauce\n3 tbsp. Yoshino Kuzu (arrow root starch), mixed with water\n1 tsp. vinegar\nCooking oil\nBlack pepper\n\nBoil somen and drain water well. \nDeep fry in bunch. \nSoften shitake mushrooms in boiling water and slice in strips. \nAlso chop carrot and gobo in strips. \nBoil shirataki in water and cut into bite size. \nChop celery into strips.\nHeat sesame oil in large frying pan and fry gobo, carrot, celery, shitake and shirataki on strong heat. \nAdd soup stock when the ingredients are limp. \nBoil once and season with sake, salt, soy sauce; add thickener and mix. \nPour the above over the crispy somen. \nGarnish with mitsuba or chopped scallion and sprinkle black pepper at your likening. Makes 4 servings.\n\n2.Shrimptastic Fettuccine Hungry Girlfredo!\n\nIngredients:\n\n5 medium cooked shrimp\n1 package Tofu Shirataki Fettuccine Shaped Tofu Noodles \n1/3 cup cooked chopped broccoli\n1 wedge of The Laughing Cow Light Cheese\n1 teaspoon fat free sour cream\n2 teaspoons Kraft Reduced Fat Parmesan Cheese\nsalt & pepper (if desired)\n\nRinse fettuccine noodles VERY well. \n\n Microwave them for one minute, then drain them and pat dry. Add cheeses, sour cream and broccoli.\n Mix thoroughly. \n Microwave to help melt cheese further, and mix some more.  Top with cooked shrimp. Add salt and pepper to taste.  Enjoy. Serves 1.
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Instructions \nSTEP 1: Figure out how many guests will be attending. If several children will be in attendance, consider having a children's table. If you would like the children at the main table, consider booster chairs if the children are small. STEP 2: Determine where everyone should sit. For convenience, the cook may want to sit near the kitchen door. Parents should sit next to their children. If there is a male guest, he is traditionally seated on the hostess's right. A female guest is traditionally seated on the host's right. For large parties, determine who would interact best with each other. Some people like to alternate between men and women, but this isn't necessary. You may want to use name cards to avoid everyone rushing for a seat at the last minute. STEP 3: Decide if you will use a tablecloth. If the tablecloth is white damask, you will need a pad under it to prevent it from slipping. Also, the middle crease should be arranged so that it runs in a straight and unwavering line down the center of the table from head to foot. When the tablecloth is on, it should hang down about a foot and a half if it is a seated dinner. If it is a buffet dinner, it should hang down to the floor. STEP 4: Set the table once you've adjusted the tablecloth. Begin by folding napkins and placing them in the center of each diner's place. STEP 5: Place the large dinner fork to the left of the napkin and the smaller salad fork to the left of the dinner fork. STEP 6: Place a salad plate to the left of the forks. The dinner plate should not be on the table when guests sit down. STEP 7: Place a knife to the right of the napkin, with the cutting edge toward the plate. For chicken or a game bird, you might want to use a steak knife. STEP 8: Put out two spoons if you're serving both soup and dessert. The small dessert spoon should be placed to the right of the knife. Place the soup spoon to the right of the dessert spoon. (You can also wait and bring the dessert spoons out just before dessert.) STEP 9: Place a bread plate with a butter knife (if you have them) about 2 inches above the forks. STEP 10: Place a water goblet about 2 inches above the knife. To the right of the goblet and slightly closer to the dinner guest, place a wine glass. STEP 11: Place a cup and saucer, if you're serving coffee or tea, to the right of the setting, with a coffee spoon on the right side of the saucer.
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http://www.3fatchicks.com/forum/archive/index.php/f-212.html\n\nlots of recipes for all phases
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recipe swaps. I used to get people to bring their favorite recipe already made and have copies of it written down.\n\nIt adds some fun to the evening and everyone gets fed. \n\nAlso wine works well for creativity.
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Make 1 with Splenda and 1 with regular sugar.  Let everyone know what you did and which was which.  Let the masses decide.
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i would start by going through and documenting the kitchen in your house and perhaps a tour of a kitchen shop.\nAs to the importance of cooking - think nutition and food safety.\nI would expect your teacher is more interested in a well thought out analysis of your own discovery, perhaps backed up by some good research, than a copy and paste with not thought or analysis and input of your own
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Gourmet cookies from an excellent local bakery. Bananas and apples. Good granola bars or power bars. Cheese nips or packets of Goldfish or Chex Mix or Trail Mix. Depending on the crowd, you can throw in candy bars or skittles. The key to food that people will eat in that environment is simple. Something that you can grab with a napkin and eat with their fingers, no plates, no forks, etc. So they can eat without eating. True snacks. I know it sounds odd, but this is what people really want.\n\nNobody ever eats the fruit trays and veggie platters for a reason. I have been to LOTS of meetings. I have ordered the food, and I have had the food ordered for me.\n\nEven if they don't want to eat during the presentation, if you get super yummy cookies, people will grab them as they chat afterward, on the way out, etc. \n\nGood drinks are bottled water and cold canned soda, both diet and regular. You can have ice and cups available (this is nice), but people will be more comfortable if they can grab a chilled bottle or can to sit down with. \n\nI know that super healthy food is "in", but your boss will be more impressed if the food is super tasty.