D-Hall Recipés
The Exonian presents its third edition of D-hall recipes, tasty dishes that can be made regardless of what the hot food line offers.This year, Elm has a new daily entree option: pizza. But if you live on north side and aren’t willing to make the trek to Elm, this is a delicious and healthy substitute way to make your own pizza.Start off by getting the packaged naan bread by the sandwich bar and fold it open. Next take provolone cheese and rip it into strips to put inside crust—everyone likes pizza with a cheesy crust. If you want pepperoni pizza, place a few slices of salami inside on top of the cheese and fold the bread back over.Go to the panini maker in the far corner of the room and grill the bread until the cheese melts, for about three minutes. Now, go to Fish Bowl to the bread and pasta corner and spread marinara sauce on top of the bread until you can barely see the bread through the sauce. For a little added spice, sprinkle some red pepper flakes (in a basket next to the bread) on top of the marinara sauce.Return to the sandwich bar and place two more slices of provolone on top of the sauce, so that they overlap in the middle for cheesy goodness. Now add any other desired toppings from the soup, salad or sandwich bars. Perhaps a few chopped tomatoes for the fancy, grilled chicken for the hungry and fresh avocado for the savory.Go to the opposite room, the one on the left when you enter, to the far corner with the microwave. Microwave the pizza for forty-five seconds, until the cheese is gooey, and be careful when you take out the plate- it’s pretty hot. Let the cheese melt and cool for about two minutes and enjoy.Keeping with the theme of cheese, another perfect entree for a cold, winter day is the mega grilled cheese.That’s right, the American classic with an Exonian twist. Three types of cheese, buttery crust and consistency, and some juicy tomatoes make this sandwich worthy of a try.To begin, pick your canvas at the sandwich bar by taking two slices of your favorite bread. Lightly, or heavily if you aren’t worried about heart disease, butter the bread. Place several slices of each of the available cheeses in an intricate layer of alternating flavors.Move to the end of the pasta bar and sprinkle on some parmesan cheese, which sounds unusual, but tastes heavenly.Grill the bread in the panini maker for about a minute until the cheese has begun to melt. Then add the tomatoes, covering both slices of the bread so there is ample juice and flavor. Then finish the grilling for another minute. Again, add spice if you like the kick.For a sweet dessert after these cheesy concoctions or if you’re craving something caffeinated, this recipe for a mocha milkshake is perfect.First, grab a mug. Add a shot of coffee to it, about half an inch high, or an inch if you’re feeling extra sleepy or expecting a long, homework-filled night.Then head over to the ice cream machine. We like the vanilla chocolate swirl for this recipe because the vanilla tones it down and makes the drink a little less overwhelmingly chocolate. That shouldn’t stop all of you chocolate lovers from going 100% chocolate. With the ice cream flavor you choose, fill up your mug three-quarters to the top, because you’ll need room to get a spoon in there and stir. If the ice cream on the bottom melts a little bit, feel free to add a little more, if you think you have the room in the mug.Now drizzle a pump of Hershey’s syrup over the concoction for some extra chocolatey sweetness. Go to the milk dispenser and fill the rest of your mug with 2% milk. This will make the drink more liquidy and easier to drink. Leave space at the top so that when you mix it all up, the milk won’t spill over the sides.Grab a spoon and start stirring. The ice cream should be pretty easy to mix since the coffee on the bottom will have already melted a lot of it. Once you’re satisfied with the consistency, enjoy!Once satisfied with the consistency, enjoy!