One of my all time favorite labs. Each group prepares a different app and then we set up an app buffet.
Bruschetta. Click here for great tips for making it even better.
Microwave Spaghetti Squash w/tomatoes and balsamic.
Sweet Potato Fries
*Yes- avocados and tomatoes are scientifically fruits, but for our cooking purposes we consider them vegetables.
1 can refrigerator crescent rolls
4 oz. cream cheese
2 T. Mayo or miracle whip
2 tsp ranch seasoning mix
Veggies: Any combo you would like. We used grated carrots, chopped peppers, cauliflower, broccoli, and tomatoes.
1. Preheat oven to 350 F.
2. Prepare “crust” Roll out crescent dough so that it makes a large rectangle. Prick with fork. Bake 10 min.
3. Prepare “sauce” mix: cream cheese, mayo, ranch seasoning.
4. Chop and grate vegetables.
5. Once the crust is cool to the touch spread the sauce over the top. Add vegetables in an attractive design.
1/3 cup firmly packed brown sugar
3 tablespoons margarine or butter
1 tablespoon water
1 can (7.5 oz) refrigerator biscuits
- In an 9 in pie plate, combine the brown sugar, margarine, and water.
- Microwave on HIGH uncovered for 1 minute.
- Stir to melt the butter and dissolve the sugar.
- Cut each biscuit into three or four pieces.
- Add the pieces to the butter sugar mixture.
- Push biscuit and sugar mixture away from the center of the plate. Place a small empty custard cup in the center to form a ring mold.
- Microwave at 100% power for 2 ½ minutes. Biscuits should be sticky when touched.
- Allow to stand for a few seconds. Lay dinner plate on top of biscuits then turn over. The biscuits will fall onto the plate: the syrup will ooze onto the biscuits.
SERVE WARM… Enjoy!
1 cup chicken broth (I use bullion cubes & water)
2 tsp butter
¼ c + 1 T uncooked cous cous
1 1/2 T grated parmesan cheese
1 tsp lemon juice
1 tsp olive oil
Dash salt & pepper
1. Prepare broth: Mix 1 bouillon cube with 1 cup water in large liquid measuring cup. Microwave 2 ½ minutes.
2. Place broth in sauce pan add butter and bring to a boil.
3. Once water is boiling add uncooked cous cous. Remove sauce pan from heat and cover. Let stand 5 minutes.
4. Stir in parmesean cheese, lemon juice, olive oil, salt and pepper.
5. Fluff with fork and serve immediately.
Rice Pudding – This one uses cooked/leftover rice
Qunioa Mac & Cheese – I edited it a little bit, but the trick is to use broth when cooking the quinoa. It makes a huge difference!
Demonstration and Lab for Foods I. It’s a crowd-pleaser!
Notes: It calls for cooked rice- we used a mix of white and brown long grain, but any cooked rice will work. You can also add any frozen or fresh veggies you might have on hand.
2-3 slices bacon
1 tbsp. sesame oil
¼ cup onion (green or yellow)
¼ cup pepper (green or red)
1 celery stalk
¾ cup frozen peas
1 tbsp. chopped parsley
3 cups cold, cooked rice
¼ cup soy sauce
Dash salt and pepper
2 eggs, beaten
1. In electric skilled or fry pan over medium heat, fry bacon until crisp. Remove to paper towels to drain. Crumble and set aside. Spoon off all but 2 tablespoons of the drippings.
2. To bacon drippings add sesame oil. Then cook onion, pepper, carrots, and celery. Stir fry for about 5 minutes.
3. Add peas and parsley. Cook 1-2 minutes until peas are thawed.
4. Stir in the rice and soy sauce until heated through.
5. Make a well in the center of the rice mixture. Pour beaten eggs into well. As eggs begin to set, stir lightly with a fork so uncooked egg flow to bottom. Cook until set-gently stir to mix all ingredients in skillet. Stir in reserved bacon.