Recipes for college cooks who are more Top Chef than Top Ramen
Published: August 25, 2011
Place muffin cups in a ring around the outside of the microwave turntable and cook about three minutes. (You’ll probably have to do this in two batches of four muffins.) Muffins are done when a toothpick or sharp knife inserted in the center comes out clean. Once cool, you can top with maple spread or simply serve it on the side.
4 ounces whipped cream cheese
2 tablespoons maple syrup
Combine the cream cheese and syrup in a small bowl. Mix thoroughly until smooth and well-combined.
When drinking is involved, notions of nutrition go out the window – at that point it’s all about fun food. Of course you can always make nachos in the microwave, but how about a crisp-on the-outside quesadilla? Or melty, crunchy grilled cheese? For that all you need is – not a frying pan, not a panini press – an iron. The basic technique and equipment, for both quesadilla and grilled cheese, is the same. You’ll need a good iron, a steady surface, a roll of aluminum foil and some patience.
Basic quesadilla or grilled cheese
Equipment: clothing iron, aluminum foil, chef’s knife
2 8-inch flour tortillas or two slices of bread
1 tablespoon oil or softened butter
Tear off a long piece of foil, at least 24 inches long, and put it down on a steady work surface.
Lightly oil or butter one side of one tortilla or slice of bread and place it greasy-side-down just to the right of the middle of the foil. Cover with a thin layer of cheese of your choice. Place other fillings, if desired, on top of the cheese, then sprinkle just a bit more cheese over that. (Really, just a little – it’s just to make it all stick together.) Now oil (or butter) the other tortilla (or slice of bread) and place it greasy-side-up on top.
Fold the left side of the foil over the quesadilla or sandwich, like closing a book. Neatly fold over all three open edges twice.
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