Nathan Lippy makes frat food gourmet

In a small sauce pot, over medium-high heat, add 2 cups of water, dehydrated mushrooms, ginger, 1/2 tablespoon chopped garlic, and 2 tablespoons of soy sauce. Bring to a boil and turn the heat off. Add the ramen noodles, cover with a lid and let sit for 5-7 minutes.

In a large saute pan over high heat, add the sesame oil, beef, carrots, green onions, peppers, snap peas and baby corn. Allow the vegetables and beef to caramelize for 5-6 minutes. Add ½ tablespoon chopped garlic, lime juice, 2 tablespoons of soy sauce, red pepper flakes, and the mushrooms from the broth. You can add the ginger if you like. Let cook for 2-3 minutes, then add the sake and sesame seeds. Cook an additional 2 minutes to reduce the liquid. If you like a more "brothy" stir-fry, turn off the heat and continue to the next step.

Once the beef is finished, using tongs, add the noodles to the center of a plate or bowl. Add a cup or so of the vegetables and beef over the top, garnish with fresh lime and cilantro, then serve with a small drizzle of sesame oil.

Add the chicken wings to a large bowl with the olive oil, 2 teaspoons of ground chipotle and some salt and pepper. Toss to coat on all side of chicken. Place the chicken wings on a large sheet tray and roast at 375 degrees for 15 minutes.

In a small sauce pot, over medium heat, add the butter, hot sauce, lime juice and the remaining teaspoon of ground chipotle. Once the butter has melted, turn the heat to low.

In a large deep pot over medium heat, bring the oil to 365-375 degrees. Once the chicken has roasted, add the wings to the hot oil and fry for 45-60 seconds or until golden and crispy on the outside. Remove from the oil and drain a bit on some paper towel.

To plate, place some of the wings on a plate and add as much or as little of the sauce as you like over the top, garnish with some celery and a wedge of lime, then serve.

In a small sauce pot, over medium-low heat, add the cereal, milk, cream and agave. Bring the liquid up to a light simmer, then turn the heat off and let it sit for 5 minutes.

Strain the liquid from the cereal and discard the soggy flakes. Add the gelatin to the liquid and stir until dissolved. Using 4 small molds (rubber molds work the best), rub the inside with a bit of oil (this will help release the dessert after it sets). Separate the liquid into the 6 individual molds and place into the fridge for 3-4 hours.?

Once the liquid has "set," or become firm, gently flip them over onto your serving plate. If they stick, give them a gentle shake until they pop out. Garnish with a few flakes of cereal and serve.