| Episode 3: Party fools |
|
Mini Cheese Dogs Large/Special Equipment Needed: microwave, 2 microwave safe bowls, spoon, toothpicks for serving Preparation Time: 5 minutes. Because this dish cooks very quickly and should be served hot, prepare the ingredients before hand, and then microwave the dish just as the guests arrive. Ingredients: 1 package of mini hot dogs, each cut in half 1 pound processed cheese, cubed (American cheese or mild cheddar are best) 2 tablespoons dried cilantro Preparation: Microwave the hot dogs on HIGH for 1 minute. Set aside in a clean serving bowl. Microwave cheese on HIGH for 2 minutes or until cheese is completely melted. Stir the cheese after the first two minute interval, and if necessary adding one minute at a time, stirring after each minute. When cheese is completely melted, stir in the cilantro. Insert toothpicks into hot dogs and place them next to the bowl of melted cheese and serve. Servings: 12 Asparagus in Bacon Blankets Large Equipment Needed: microwave, microwave safe plate, paper towels Preparation Time: 10 minutes Ingredients: 20 asparagus spears, washed and ends trimmed about 1inch from bottom. 10 strips of bacon, sliced in half 1/4 cup Dijon mustard 1/4 cup water Preparation: Lay the bacon on a microwave safe plate covered with two paper towels and cook on HIGH for 2 minutes. You are not fully cooking the bacon at this point: you want it to be brown but still flexible enough to wrap around the asparagus. Set aside. Place asparagus into a microwave safe dish with water. Cover tightly with plastic wrap. Microwave at HIGH for 3 minutes. Stir or turn halfway through cooking time. When both the bacon strips and the asparagus are sufficiently cooled, wrap each strip of bacon around an asparagus spear, leaving tip and end exposed. Lay a clean piece of paper towel onto the microwave safe plate, and place asparagus with bacon on top. Microwave for another 2 minutes, or until the asparagus begins to soften and bacon strips are brown and crispy. If extra cooking time is needed, add in increments of 30 seconds. Serve warm or at room temperature. Servings: 4 Grilled Portobello Mushroom and Cheese Platter Grilled vegetables offer a healthy lunch alternative. Buy a few varieties that you can mix and match. However, don’t expect veggies to stay fresh for more than a week, even in the refrigerator. Large Equipment needed: electric grill Preparation time: 10 minutes Ingredients: 2 tablespoons olive or other vegetable oil 1 large Portobello mushroom cap 1 ketchup packet (or barbeque sauce, if available) 2 tablespoons of white vinegar (white balsamic or apple cider vinegar works as well as the regular distilled variety) 2 slices of any cheese you like Preparation: Preheat the grill as directed. Mix oil with ketchup packs. Coat both sides of the mushroom cap with this mixture. Review the instructions that come with your particular grill. Put the mushroom cap on the grill facing down, and grill for 3-5 minutes, depending on your grill. Open grill. Carefully pour the vinegar on the bottom of the cap. Make sure that the liquid stays in the cap. Grill for another minute. Open the grill again, this time placing cheese on the cap and grill with the top of the grill lowered but not touching the mushroom for 1 minute more until the cheese just begins to melt. Servings: 1 Online Video Archives  Archive HomeAcademic Tutorials Archive
Hub City ArchiveInside Rutgers ArchiveSpecial Programs ArchiveSportsKnight ArchiveCheap, Fast, and Easy Archive |
