106 - Beyond the Box
In the Season Finale, Chef Matt Portman and guest chef Amanda Mahr cook up some taco pizza, macaroni and cheese with hot dogs, and of course, some BEYOND RAMEN. Chef Portman also goes tabling in the Campus Center to eat some...interesting concoctions.

105 - Share my Sandwiches with you
Can Matt Portman make a sandwich?

Oh yes...

---Hard Boiled Eggs---
1. Lay eggs in a pay and add enough water to cover them.
2. Set on high heat and bring to a boil
3. Remove from heat, cover the pan and let it sit for 17 minutes
4. Chill eggs in a bowl of ice cubes and water for 2 minutes
5. Transfer the eggs back into boiling water and boil for 10 seconds
6. Remove and place back into the ice water

---Bacon and Egg Salad Sandwiches---
4 hard-boiled eggs
1/4 cup Mayonaise
1 tsp. Mustard
4 slices of cooked bacon, chopped up
8 slices of bread
4 large lettuce leaves

1. Mix eggs, mayo and mustard in a bowl. Stir in bacon bits
2. Spread Egg mixture evenly onto 4 of the bread slices, top with lettuce
3. Cover with remaining 4 bread slices

---BBQ Turkey Sandwich---
Turkey
Honey BBQ Sauce
A Ziploc Baggie
2 Slices of Bread
Assorted Toppings

1. Cut the turkey into small pieces and mix in the bag with the BBQ Sauce
2. Dump onto a slice of bread and add your own toppings, finish with a slice of bread

---Spicy Tuna Rolls---
Mayonaise
Hot Sauce
1 Can of Tuna
Tortillas
Lettuce
Cucumber (cut into small strips)

1. Mix mayo and hot sauce in a bowl, stir in tuna
2. Spoon onto torillas and top with lettuce and cucumbers, roll up.

---Ironed Grilled Cheese---
Cheese
Bread
Butter
Aluminum Foil
Iron

1. Butter the Bread on the outside, place the cheese between 2 bread slices
2. Cover the sandwich in foil.
3. Iron the sandwich for 3 minutes on each side

105 - Share My Sandwiches With You
Chef Matt Portman whips up some quick and easy sandwiches including egg salad, BBQ turkey, tuna, and grilled cheese.

104 - Italian Feast
Kelly Sisti joins host Matt Portman to make a big Italian feast!

-Homemade Apple Pie
-Baked Ziti
-Garlic Bread
-Italian Tossed Salad

Don't miss this very special hour-long episode of Beyond Ramen!

Check out photos from this episode in the
<---photo gallery

104-1 - Italian Feast - Part I
Chef Matt Portman and guest chef Kelly Sisti team up to make an apple pie - from scratch!

104-2 - Italian Feast - Part II
Chef Matt Portman and guest chef Kelly Sisti team up to create an Italian feast including baked ziti, garlic bread, and salad. A La Carte host Amanda Mahr asks students about some memorable cooking experiences.

103 - Just Deserts
Cupcakes
Follow the directions on the back of a box of cake mix.

For colorful frosting, add the desired amount of food coloring to the icing. Mix well and spead onto cupcakes.

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5 Minute Pudding Cups

4 Pudding Snacks, Vanilla Flavor
2 medium bananas, thinly sliced
1/4 cup thawed cool whip Whipped Topping
1/4 cup Hot Fudge Microwavable Sundae Topping

Top pudding snacks with banana slices and whipped topping.
Microwave fudge topping as directed on label. Drizzle evenly over desserts.
Serve immediately.

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Fruit Loop Treats

1/4 cup butter or margarine
1 pkg. Mini Marshmallows
1 pkg. Fruit Loops Cereal
1 can ready-to-spread frosting
Colored sprinkles (optional)

1. MICROWAVE butter in 4-quart microwavable bowl on HIGH 45 seconds or until melted.
2. Add marshmallows; mix to coat.
3. Microwave 1-1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.
4. Add cereal; mix to coat well.
5. PRESS cereal mixture firmly into lightly greased muffin pans to form 24 "cupcakes," using about 1/3 cup cereal mixture for each cup.
6. Cool; remove from pans.
7. SPREAD with frosting just before serving. Decorate with sprinkles, if desired.

103 - Just Desserts
Chef Matt Portman whips up some quick desserts while A La Carte host Amanda Mahr takes a look into a few more refrigerators.

102 - The Portman Grill
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Spicy Chicken
-Chicken Breasts
-Buffalo Wing Sauce or Sauce of Choice

1. Marinate the chicken breasts, for at least 15 minutes, in enough of the sauce to cover them completely.
2. Heat up your Grill.
3. Cook your chicken on the grill until the inside is white and no longer pink 4. Add a little extra sauce onto the breasts to serve.

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Chicken Quesadillas
-Chicken Breasts
-Cheese
-Tortillas
-Seasoning of Choice (we used Red Pepper Flakes)
-Salsa of Choice
-Any additional fixings

1. Heat up your Grill. Then, grill the chicken until the inside is white and no longer pink.
2. Cut the chicken into 1/2 inch pieces
3. Place a tortilla on the grill, add your fixings including chicken and salsa.
4. Place another tortilla on top and close the grill.
5. Cook until the cheese melts and the tortillas are golden brown.
6. When cooking a lot, preheat your oven to 200 degrees and place the completed quesadillas on a baking sheet to keep them warm.

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Grilled Potato Fries
-Potatoes
-Extra Virgin Olive Oil

1. Heat up your Grill.
2. Peel your potatoes and cut them into about 1/8 inch thick strips
3. Spread the potato strips across the grill and try not to overlap them too much
4. Close the grill and cook them for about 30 minutes for crispy, yet moist Fries


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Chili Cheese Dogs
-Hot Dogs
-Hot Dog Buns
-Your Choice of Chili or Hot Dog Chili (1 can)
-Cheese (shredded)
-Onions (whatever else you want)

1. Heat up your Grill.
2. Place your Hot Dogs on the grill and cook until they plump up
3. Open your can of Chili and empty into a saucepan on medium-high heat until it starts to boil. Turn off the heat.
4. To serve, put a hot dog in a bun, then pour your desired amount of chili into the bun. Add Cheese and whatever other fixings you'd like.

102 - The Portman Grill
Chef Matt Portman teaches the average college student how to prepare dinner on his Portman Grill. A La Carte host Amanda Mahr finds out what college students actually keep in their refrigerators.

101 - Breakfast For Dinner
Chef Matt Portman cooks up some breakfast foods including Portman's Blue Blueberry Muffins, an omlette, and french toast. A La Carte host Amanda Mahr tests out some coffee from Stella's, BJ's, and La Vincita.

101 - Breakfast for Dinner
Portman's Blue Blueberry Muffins
3/4 cup milk
1/2 cup vegetable oil
1 egg
2 cups flour
1/3 cup sugar
3 teaspoons of baking powder
1 teaspoon salt
1 cup blueberrys

Preheat oven to 400 degrees. Beat milk, oil, and egg. Stir in flour, baking powder, and salt. Stir until smooth, gently fold in blueberries.

For blue muffins, don't be gentle with the blueberries.


Omelets
4 eggs
A small pour of milk
1 tablespoon butter
Whatever fixin's you desire (we used green pepper, mushrooms, onion and cheese)

Mix the eggs and a dab of milk with a fork until egg white and egg yoke are blended. Heat one tablespoon of butter in a skillet until it browns. Pour all of the eggs into the skillet at once. Let it cook until the bottom is golden brown, add your fixin's and fold over the sides to the center.


French Toast
18 - 1in slices of French Bread
2 cups milk
1/4 teaspoon salt
6 eggs
Cinnamon (optional)
1 tablespoon butter

Mix the milk, salt, eggs together. Add cinnamon to the mixture to taste. Heat up the butter in a skillet until it browns. Dunk the french bread in the egg mixture and transfer to the skillet. Cook until the bread is brown on both sides.