Who knows any eatable recipes that students can make without having to use an oven?

Answer 1

This is so easy and so delicious and requires absolutely no oven or stovetop or even a microwave! Enjoy! (I know I've got a recipe for a pretty good no bake cheesecake at home...so I'll add it sometime this evening.)

While looking for the cheesecake recipe, I found a whole slew of no bake desserts using cream cheese, cool whip, and instant pudding. Seeing as there were so many and I'm not sure if you even like cream cheese-type desserts, I decided not to post them here but to instead post them on my blog on my 360 page. So here's the link: http://blog.360.yahoo.com/blog-qpniyho8e...

Hope something here is useful to you!

BUTTERBRICKLE DESSERT

Crust:
12 graham crackers
1 cube margarine

Roll crackers and mix melted margarine in. Pat into 13"x9" dish and refrigerate.

Filling:
1 ½ cups milk
2 small pkgs vanilla pudding
½ gallon Butterbrickle ice cream (if you can’t find Butterbrickle, use any kind with toffee in it, like Mother Lode)
1 eight-oz. container of cool whip
4 Heath candy bars (optional)

Beat together milk and pudding until it thickens. Mix in ice cream and pour over crust. Spread cool whip on top. Freeze. Take out of freezer about 1 hour before serving.

NO BAKE CHEESECAKE
Prep time: 15 min plus refrigerating (3 hrs)

2 packages (8 oz each) cream cheese, softened
1/3 cup sugar
1 container (8 oz) cool whip, thawed
9 inch graham cracker crust

Mix cream cheese and sugar in large bowl with electric mixer on medium speed until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Top with fresh fruit or cherry pie filling, if desired. Store leftover in fridge.

Variations--
Pumpkin cheesecake: Use 1 package of cream cheese instead of 2, 1/2 cup sugar instead of 1/3 c., also add 1 cup canned pumpkin and 1/2 tsp pumpkin pie spice.

Chocolate cheesecake: Use 1 pkg. cr. cheese instead of 2 and add 1 package (4 oz) semi-sweet baking chocolate, melted





Lemon Chicken (Chinese recipe)

Ingredients:
3 skinless, boneless chicken thighs
3 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon white sugar
1 egg, beaten
salt and pepper to taste
1/8 cup corn flour
1/2 cup water
3 tablespoons white sugar
1/2 lemon, juiced
1 (3.4 ounce) package instant lemon pudding mix water as needed...

Steps:
To Marinate: Place chicken in a nonporous glass dish or bowl. In a small bowl mix together oyster sauce, sesame oil, sugar, egg, salt and pepper; pour mixture over chicken, cover dish and marinate for at least 1 hour.

Dip marinated chicken in cornflour and sautee in a large skillet until cooked through (juices run clear) and color is a nice, golden brown.

To Make Sauce: Bring 1/2 cup water to boil in a small saucepan; dissolve sugar in boiling water, then add lemon juice and thicken liquid with pudding mix.

Cut chicken into bite size pieces and pour sauce over all and serve.

Or

2) Sweet and Sour Pork (Chinese recipe)

Ingredients:
1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1 quart vegetable oil for frying
1/2 cup cornstarch

1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste

1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water

Steps:
Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.

Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer. Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce.

Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended

Answer 2

Tabbouleh

½ Cup Bulghur wheat (very fine)
8-10 smallish spring onions (scallions)(smallish)
2 tsp salt
1/4 tsp black pepper
5 Cups very finely chopped parsley
1/4 cup very finely chopped fresh mint (optional)
3 large tomatoes, finely chopped
1/4 cup lemon juice (2 lg lemons)
1/4 cup olive oil

Directions

• Wash bulghur wheat well, then drain by squeezing the water our with your fist.
• Place in bottom of large bowl.
• Finley chop white of the onions, add to wheat.
• Put lemons and tomato on top of wheat _ let this sit while chopping parsley
• Rinse parsley well. Let it sit in water for 2 minutes so sand will sink to the bottom.
• Drain parsley
• Chop parsley so that stems are all removed or grandma will be disappointed
• Finley chop green onions, add to parsley
• Toss together parsley and wheat _ add oil over top
• salt and pepper to taste.

Answer 3

Try not serving the recipes themselves, but make them some actual "FOOD" to eat instead. the paper from the recipe cards is a little high in fiber for kids. Try making them a fluffer nutter sandwich. Get bread, Peanut butter and marshmallow fluff. Have them put peanut butter on one slice and the FLUFF on the other. Let them have fun with it. It's sticky & gooy your kids will love it.!

Answer 4

Grilled Chicken Roll ups.

Answer 5

Sandwhiches, salads, soups..are you living in a dorm? Do you have a stove? What exactly do you have to cook with?

Answer 6

Processed cheese. It even comes in its own little wrapper!

Answer 7

saltines and guava paste - cheap cheap cheap - and your stay slim all semester :)