Some I add more water? maybe switch to chicken broth? should I bake it instead of cooking it on the stove?
I use the box.
When I use stove top, I make it with broth. You might try adding a bit more liquid, but not too much. Make sure you take it off the heat when it says. Also, don’t boil the liquid for too long, as you don’t want it to evaporate.
For parties and picnics, why is the cutlery often made from plastic?
Because most plastics are cheap enough to be disposed of after the party rather than needing to be washed, but sturdy enough to hold the food. 
All my teflon cookware is peeling and not usable anymore. I want to get new cookware, I would like nonstick, but I want something that will last and not poison me. any ideas?
Hard anodized is simply a form of aluminum, and most nonstick pans are made of them. Aluminum is a fantastic conductor of heat. Hard anodized pans may or may not have a nonstick coating, and that coating ranges in quality.
Teflon is a trademarked product and is not very durable. Other kinds of nonstick can be. Calphalon, Anolon, and allclad use a very durable form of nonstick that is lifetime warrantee if the consumer uses it properly.
When you buy your new cookware, buy decent quality, and then handle it right.
*do not use aerosol cooking spray (dries out the coating and makes it crack and peel)
*do not put in dishwasher (the lye in the detergent not good)
*do not use metal utensils
* do not cook on high
cooking over high heat is what makes nonstick coating begin to burn off and release chemicals. cooking over moderate heat will do you no harm, and higher quality pans such as calphalon conduct heat better, meaning you need less heat to cook….
In any case, choose pans that are heavyweight, use a non-teflon coating, have riveted handles, then treat them with care and you will not have the same issues with your new set.