Buffet Menu Breakfast Set 1: Appetizer Spicy avocado stuffed eggs Ingredients: 10 large eggs 1/4 cup mayonnaise

se 1 tablespoon fresh lime juice 1 teaspoon wasabi paste (Japanese horseradish paste)* 1/4 teaspoon salt Pinch freshly ground black pepper 1 plum tomato, seeded and finely chopped 1 scallion, finely chopped 1 serrano chile, seeded and minced 1 firm-ripe Hass avocado, halved, peeled, pitted, and diced Procedure:

In medium saucepan, combine eggs (in single layer) and cold water to cover. Bring to boil, turn off heat, cover pan, and let stand 18 minutes. Drain, add cold water to cover eggs, drain again, add several ice cubes to pan, and again add cold water to cover. Let stand until eggs are cold, about 3 minutes. Peel eggs and halve lengthwise. Carefully remove yolks and mash in large bowl with fork. Add mayonnaise, lime juice, wasabi paste, salt, and pepper and stir with fork until smooth. Fold in tomato, scallion, and chile. Fold in avocado. Spoon mixture into whites.

Salad Red Egg salad Ingriedients:

4 Salted Eggs 5 of Red Shallots, thinly sliced (or 1 of Onion) 3 of Red Chillies, thinly sliced (de-seeded is optional) 3 Tablespoons of Lime Juice

1 Tablespoon of Pickled Garlic, finely chopped (optional) 2 Tablespoons of Coriander leaves, chopped A pinch of Sugar (Optional) Procedure: Cut the salted eggs into wedges Place them in the serving plate Sprinkle with sliced shallots, chillies and coriander leaves Squeeze the Lime over the salad Garnish with Lime wedges, and serve with rice porridge
Best

Serve with rice and Tapa or Tocino.

Soup Avgolemono (Greek Egg-Lemon Soup) Ingredients: 7 cup chicken stock, preferably homemade 1 cup Arborio rice 3 eggs, separated Juice of 3 lemons Salt and freshly ground black pepper to taste Tarragon leaves for garnish Procedure: 1. In a pot, bring stock to a boil. Once it reaches a boil, add Arborio rice and lower heat to a simmer. 2. Meanwhile, in medium-sized bowl, whish egg whites until soft peaks form. You can do this with a handheld or stand mixer to make it easier. Beat in the egg yolks and lemon juice. 3. When Arborio rice is al dente, take the pot off the heat. Ladle out 2 cups of stock into a bowl and let cool slightly.

4. Temper the lemon and egg mixture: take the stock you ladle out and slowly pour it into the bowl with the egg and lemon juice, whisking continuously. 5. Add egg mixture to the pot and stir to combine. Season with salt and freshly ground black pepper. Serve garnished with tarragon leaves, if desired. Dessert Buko salad Ingriedents:
Coconut meat from 4 buko (must be young coconut) 1/2 kilo of seedless grapes (combined red and green) 2 apples 8 bananas (latundan variety) 3 large sweet ripe (not overripe) mangoes juice of 1/4 lemon 1 cup of Nestle cream, chilled 1 cup of sweetened condensed milk, chilled Procedure:
Cut the buko into slivers, about half an inch wide and two to three inches long. Peel and dice the apples. Peel and cut the bananas into half-inch rings. Place the diced apples and sliced bananas in a glass bowl and pour in the lemon juice. Toss to coat each piece well. This will prevent discoloration and will add a piquant flavor to an otherwise monotonously sweet dish. Without peeling, slice the meat from both sides of the mangoes avoiding the stone at the center. Score the meat with a knife in criss cross patterns then scoop out with a spoon. Rinse and drain the graphes and detach from the stems. Whip together the cream and sweetened condensed milk. Place everything in a large bowl and toss together. Chill for at least 30 minutes before serving.

Beverage Hot milk Cocoa Ingredients:

1 cup low fat milk 1-2 tablespoons cocoa syrup

Procedure:

1. Mix milk and cocoa syrup. Heat in a double boiler, stirring frequently until very hot. 2. Serve immediately.

Main Dish Beef and bean Enchiladas Ingredients:

6 small tortillas 1 1/4 cups grated cheese (Cheddar, Monterey Jack, or Pepper Jack) sour cream to serve salsa to serve guacamole to serve For the beef and bean filling 3 cloves garlic, minced 1 medium onion, diced 1 tablespoon ground cumin 2 teaspoons chili powder 250 grams lean ground beef 1 can pinto beans, drained and rinsed 3/4 cup chicken stock For the enchilada sauce 2 tablespoons vegetable oil 2 tablespoons all-purpose flour 3 tablespoons chili powder 1/3 cup tomato paste 1 cup chicken broth 1/2 teapoon dried oregano pinch of ground cumin salt to taste

Procedure:
1 Make the filling: In a large pan over medium-low heat, saut garlic and onions until softened. Add cumin and chili powder then the ground beef; cook, stirring, until the meat begins to brown. Remove from heat and drain. In a small saucepot over medium-low heat, simmer the beans in broth until the beans soften. (The mashed beans will completely absorb the broth.) Stir the drained ground beef mixture into the mashed bean mixture; set aside. 2 Make the enchilada sauce: In a saucepan over medium heat, make a roux with the vegetable oil and all-purpose flour. Cook for 1 minute, stirring constantly, then add chili powder and cook for 1 minute more. Add tomato paste, chicken stock, oregano, and cumin. Bring mixture to a simmer and let simmer for 5 minutes. Season with salt to taste. 3 Assemble the enchiladas: Preheat oven to 350F. Divide the enchilada sauce; stir half of the sauce into the beef and bean mixture. Use some of the remaining half to line the bottom of a medium ovenproof dish (like you would a lasagna pan). Place a tortilla on a clean plate. Portion 2 large spoonfuls of the beef and bean mixture on the center of the tortilla. Sprinkle with 2 tablespoons of grated cheese. Fold the top flap towards the center; overlapping with the bottom flap of the tortilla. Place the filled tortilla seam-side down on the sauce-lined pan. Repeat until all tortillas are filled and wrapped. Pour remaining enchilada sauce over the assembled enchiladas, and sprinkle with the remaining cheese. Bake for 15 to 20 minutes, until the sauce and cheese are both bubbly and hot. Serve while

warm with Mexican Tomato Spiced Rice (see recipe below), sour cream, salsa, and guacamole on the side.

Set 2: Appetizer Egg nog with whiskey Ingredients:

12 tbsp. sugar Whiskey to taste 12 lg. eggs 1 qt. whipping cream

Little rum (optional)

Procedure: Separate eggs. Put egg whites in a large bowl and egg yolks in another bowl. Beat whites until they stand up. Beat yolks until light yellow. Add sugar to yolks gradually. Beat until thick and frothy. Then add whiskey slowly. Fold yolk mixture into whites. Stir thoroughly, then pour the mixture into whipped cream.

Salad Hot chicken ball salad Ingredients:

3 (250 gms.) packs Sariwanok Ground Chicken 1 tbsp. lemon juice tsp. salt tsp. pepper 2 tbsps. breadcrumbs 2 tbsps. parsley 1 egg cooking oil for deep frying 300 gms. salad greens For the fruity dressing: 2 tbsps. cider vinegar 2 tbsps. light soy sauce 1 (565 gms.) can pineapple tidbits

1 tbsp. prepared mustard 1 tsp. cornstarch, dissolved in cup water 2 ripe bananas (lacatan), sliced

Procedure:
In a mixing bowl, combine first seven ingredients. Blend well and form into balls about 1 teaspoon each. Deep fry prepared chicken balls until golden brown; set aside. Meanwhile, prepare fruity dressing by combining vinegar, soy sauce, and pineapple in a saucepan over low fire. Let simmer for 5 minutes. Add diluted cornstarch and stir constantly until desired consistency is achieved. On the last minute of cooking, add sliced lacatan and the fried chicken balls. Serve warm over bed of salad greens.

Soup Carrot-Apple Soup with Crumbled Bacon Ingredients: 4 strips bacon medium white onion, diced 1 teaspoon minced ginger 1 clove garlic, minced 3 carrots peeled and diced 1 potato, peeled and diced 1 granny smith apple, peeled and diced 3 cups chicken stock 1 cup milk Salt and pepper to taste Plain yogurt for garnish Procedure: 1. In a stockpot, cook the bacon until crisp. Remove and drain on paper towels. 2. In the same pot, saut the onions for 2 minutes or until translucent. Add ginger and garlic, and saut for another minute. 3. Add the carrots, potato, and apple. Stir several times to mix properly with the onions ginger and garlic. 4. Pour in the stock and bring to boil. Lower heat and simmer, covered for 15 minutes or until the carrots are tender when pierced with fork.

5. Using an immersion blender , puree until smooth. 6. Add milk. Season with salt and pepper to taste. Dessert HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake Ingredients:

2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 2 1 teaspoon salt 2 eggs cup milk

1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Procedure:
1. Heat oven to 350F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

Beverage Hot Chocolate Ingredients:

600ml milk (I used carnation evaporated milk) 2 ounces milk chocolate 2 ounces bittersweet chocolate

Procedure: Combine milk and chocolate in a saucepan and place over low heat. Stir the mixture until the chocolate is completely melted. If you have a handheld blender, you can use that to further smoothen out the chocolate. I used a whisk which works as well.

Main Dish Thai spicy Beef Stir Fry Ingredients:

2 tbsp vegetable oil 400g beef strips, or steak cut into thin strips 1 red chilli , deseeded and finely sliced 2 tbsp oyster sauce handful of basil leaves Procedure: Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.

Set 3: Appetizer

 Deviled eggs Ingredients:

6 hard-cooked eggs, peeled and cut lengthwise 1/4 cup Light Mayonnaise or Salad Dressing 1/2 teaspoon dry ground mustard 1/3 teaspoon white vinegar 1/8 teaspoon salt 1/4 teaspoon ground black pepper Paprika for garnish

Procedure:
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Salad Cream cheese Salad

Soup Chicken Noodle soup Ingredients:

1 tablespoon extra virgin olive oil 1 clove garlic, minced 1/3 cup carrots, chopped into small cubes 1/3 cup celery 1/3 cup onions chicken bones of whole chicken 6 cups of water 1 bay leaf salt and pepper to taste cooked pasta noodles of your choice

Procedure:
1 In a large heavy pan, heat olive oil and garlic together until soft but not brown in color. 2 Add carrots, celery, and onions and saut for about 5 minutes. 3 Place bones, water, bay leaf, salt and pepper, and simmer covered for about 50 minutes. 4 Check the seasoning and add the pasta right before serving to heat through.

Dessert Sweet Baked Apples

Ingredients:

Beverage Caramel Coffee Main Dish Fried chicken

Lunch Set 1: Appetizer Melon and ham Salad Stuffed Lettuce Soup Won ton Soup Dessert Cinnamon Apple Rings Beverage Cranberry Sparkle Main Dish Cordon Bleu

Set 2: Appetizer Garlic-cheese crisps Salad Creamy sweet-sour coleslaw Soup French onion Soup Dessert Fruit Ice Beverage Orange milk cooler

Main Dish Pinchitos Pescado

Set 3: Appetizer Shrimp Toast Salad Raw mushroom salad Soup Cream of vegetable soup Dessert Chocolate ice cream Beverage Mocha ice cream soda Main Dish Stuffed Roasted Chicken

Merienda Set 1: Appetizer Quick Pizza Salad Old fashioned potato salad Soup Turnip Soup Dessert Flan Beverage Oreo Overload Blend 45ml fresh milk, 45ml decaffeinated coffee mixture, and 45ml sugar syrup. Pour into a glass. Top with whipped cream and crushed Oreo cookies. Garnish with a wafer stick. Main Dish Tuna surprise

Set 2:

Appetizer Tortillas Salad Spanish potato salad Soup Creamy Carrot soup Dessert Butter Pudding Beverage Nutty Professor Blend 2 tablespoons cashew nuts, 2 tablespoons walnuts, 45ml chocolate syrup, 45ml cream base, and 2 piece Chocnut. Pour in Glass. Top with whipped cream,chocolate syrup, and nuts. Main Dish Lorraine Omelet

Set 3: Appetizer Savory toast Salad German potato salad Soup Curried Avocado Soup Dessert Baked rice pudding Beverage Chocomallow Crme Put 5oz milk into a mug .Stir in 1 tablespoon chocolate syrup until combined. Spoon 1 to 2 tablespoons marshmallow crme on top of the cocktail. Wait for a couple of minutes until the cream settles and forms a smooth topping. Garnish with 3 torched marshmallows and a brownie on the side. Main Dish Caviar Omelet

Dinner Set 1: Appetizer

Beef Boreks Salad Curried Asparagus salad Soup Chicken Fusilli Soup with Thyme and Cilantro Ingredients: 200 grams fusilli 1 tablespoon sesame oil 2 cloves garlic,minced 1 medium white onion 3 carrots, julienned 4 stalks celery 150 grams bean sprout 1 cups boiled and shredded chicken 6 springs thyme 6 sprigs cilantro 4 cups chicken stock Salt and pepper to taste Grated fresh carrot for garnish Procedure: 1. Cool fusilli according to package directions. Reserve a cup of the pasta water. 2. Heat sesame oil in another pot. Saute garlic and onions until translucent, then add carrots and celery. After 2 minutes add mushrooms and bean sprouts. After another minute add chicken. 3. Add thyme, cilantro, pasta water and chicken stock. Simmer for 10 minutes. Discard thyme. Season with salt add pepper to taste. Garnish with grated fresh carrot only and serve immedietlly.

Dessert Chocolate Mousse Beverage Pineapple Sangria Mix 50ml pineapple juice, 45ml orange juice, 45ml white wine, 45 ml brandy and a splash of grenadine in a glass. Garnish with fresh pineapple and cherry Main Dish Baked Cheesy Scallops

Set 2: Appetizer

Hot spicy meat Balls Salad Hot sweet-sour bean sprout salad Soup Chunky Tomato Chorizo Soup Ingredients: 1 can peeled tomatoes 140 grams chorizo de Bilbao, sliced 1 red onion 2 cloves garlic 2 carrots, cubed 3 stalks celery 1 cup sliced cabbage 1 cups water 1 lemon juice teaspoon cayenne pepper Salt and pepper Chopped fresh ripe tomatoes for garnish Procedure: 1. Strain tomatoes and reserve the juice. Deseed and chop coarsely. 2. In a stockpot, cook the sliced chorizo. Remove and drain on paper towel. 3. In the same pot, saut onion and garlic until fragrant. Add carrots and celery. Cook for 3 minutes, stirring frequently. Add cabbage and cook for 2 minutes. 4. When the vegetables are done cooking, add tomatoes and accompanying juice. Add water and simmer, uncovered for 20 minutes 5. Put chorizo sliced back into the pot. Add the lemon juice and cayenne pepper, stirring well to combine. Season with salt and pepper to taste. Garnish with fresh ripe tomatoes, if desired.

Dessert Marble Loaf Beverage

Peach Thyme Martini Mix 45ml peach juice, 45ml absolute mandarin, half a peach, and a dash of dried thyme in a shaker. Shake and pour into a glass. Garnish with peach and cherries. Main Dish Roasted Spareribs

Set 3: Appetizer Garlic Cheese balls Salad Ceasar Salad Soup Cream of corn soup Dessert Chocolate mud cake Beverage Lovebug Pour 150ml fresh orange juice and 1oz sugar syrup into a glass. Add 50 ml ginger ale. Garnish with fresh orange wheel and cherry. Main Dish Creamed Muscles