Food Recipe
Transcript: How to cook my favorite three course meal Ridgefield high school Max Wolfenden Max's Menu Pigs in a Blanket Pigs in a Blanket My favorite appetizer Info There are 275 calories in 1 Pig in A Blanket INGREDIENTS 1 (8-oz.) tube crescent rolls 1 12-oz. package mini cocktail weiners 4 tbsp. melted butter Coarse salt, for sprinkling How to make How to make 1. Preheat oven to 375º. On a lightly floured surface, unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles. 2. Place one cocktail weiner on thick side of each triangle then gently roll to thinner side. 3. Transfer to a medium baking sheet, brush with melted butter, and a sprinkle with coarse salt. 4. Bake until golden, 12 to 15 minutes. Bacon Egg and Cheese Bacon Egg and Cheese Here's a place for the second part of your presentation. And to the right, there are subsections for more specific detail. My favorite meal Info A bacon egg and cheese sandwich contains between 450 and 600 calories. Ingredients 2 ciabatta rolls 4 teaspoons unsalted butter divided 4 slices bacon 4 large eggs Kosher salt and freshly ground pepper to taste ½ cup grated Havarti or other cheese Sriracha or other hot sauce to taste How to make 1. Slice the rolls in half horizontally. Heat a heavy pan, such as cast iron, over medium high heat and melt 2 teaspoons of the butter. Place the roll cut sides down in the pan, and let the halves sizzle until the bottoms turn golden, 1 to 2 minutes. Remove and set aside. 2. Place the bacon in the pan over medium high heat and cook until it is crispy, about 4 minutes on each side. Remove the bacon to a paper towel lined plate, pour off any fat left in the pan and (carefully; that pan is hot!) use a wad of paper towels to wipe out the inside of the pan. 3. Crack the eggs in a bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons butter in the pan. Pour in the eggs and as the bottom sets use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked but the top is still slightly wet sprinkle over the cheese. Let the eggs cook for another minute, then fold the sides of the eggs over the middle, so that it takes on a rectangular omelet shape. Slide the omelet out of the pan onto a cutting board and cut in half, so that each piece takes on a similar shape to the ciabatta rolls. 4. Place the cooked eggs on the bottom of the browned roll. Place the bacon on top of the eggs, give it all a loving squirt of Sriracha or other hot sauce, and cover with the top of the roll. 5. Serve the sandwich warm, and take 10 minutes out of your day and read a magazine, and think of this moment warmly all week. Apple Pie An apple pie has 67 calories Apple pie My favorite desert Deselect All Dough: 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water Filling: 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu 2/3 cup sugar, plus more for sprinkling on the pie 1/4 cup unsalted butter 1/4 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat
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