Project Feasibility Study

BREAKFAST Brunch fruit ginmill Breakfast Recipe Ingredients 6 eggs, b feed inen 6 slices bacon, cooked and crumbled 2 loving cups young croutons 1 1/2 cup shredded cheddar give up 2 1/2 cups milk 1/2 teaspoonfulful mustard 1/8 teaspoon onion powder 1/2 teaspoon flavor 1 dash capsicum pepper plant Directions 1. slip croutons and cheese in the bottom of a greased 913 move. 2. Combine eggs, milk and seasonings pour into cook dish. 3. Sprinkle with bacon. 4. Bake at 325 until set (55-65 min). Serve immediately. BEEF TAPA AND LONGGANISA Ingredients Skinless Longanisa/ Longanisa Nuggets 350g terms pork tbsp soya hit sauce 1/2 tsp salt 5 cloves garlic, smashed and minced 1 tbsp vinegar 1 tbsp Mirin (sweet rice wine) (optional, or Worshteshire sauce) 1 tsp ground pepper 2 tbsp cultivated cabbage Procedure 1. Mix all ingredients 2. Scoop a concoction using a tbsp, put it into the wax paper/ gravel wrap and roll the wrap and shape it like a sausage, miniskirt sausage. The wrap will serve as a the longanisa c over and to let on one from the other, and it should be mangled before frying. OR if you want to eat it immediately, scoop a liquefyture, shaped it like a sausage or any shape you want, and so fry them. . Store longanisa in the deep-freeze (2 to 3 days), when you want to eat them, b anoint a little pissing (4 tbsp) and put your longanisa (unwrapped) , cover it for 5 mins, remove longanisa and fry them. serve with garlic-chili-vinegar. A little burnt on the outside wont hurt, its much than yummy.. LUNCH bellyacher DRUMMETS Ingredients 10 pieces chicken drumsticks 1/2 cup garlic counterpane dressing 1 1/4 cups breadcrumbs 1 (8-gram) pack Maggi conjuration Sarap All-in-One Seasoning Procedure 1 Toss and coat drumsticks with garlic bedspread dressing. Chill in the refrigerator for 30 minutes. In a huge pipe axial motion, mix together breadcrumbs with Maggi Magic Sarap All-in-One Seasoning. Roll separately drumstick in breadcrumb-seasonin g mixture until well-coated. 3 Deep-fry drumsticks in fervent oil until golden and cooked through. coconut tree nutty Shrimps Ingredients 1/4 kilo wide shrimps (about 2 dozens) 1/2 cup dessicated coconut 3/4 cup garlic peanuts 1/3 cup dredge 1 egg, gently beaten(a) 1 display panelspoon linden juice salt and pepper to essay lime wedges for squeezing Procedure 1 Devein and peel shrimps leaving hindquarters intact. 2 Pat dry shrimps using a napkin. Transfer to a plate. Lightly spue with salt and pepper. Using a food work onor, process together coconut and peanuts until finely chopped. 4 Place flour in a bowl and season with salt and pepper. In another bowl, combining egg and lime juice. In a third bowl, place touch on coconut and peanuts. 5 Dip shrimps one at a condemnation first in flour mixture, second in egg and lime mixture, past in coconut-peanut mixture. 6 Deep-fry in hot oil until golden about 3 minutes. Serve with lime wedges. DINNER Ingredients 3 lb whole chick en legs drumsticks and thighs 3/4 cup distilled etiolate vinegar 2 garlic cloves crushed 1 bay hitch 1/4 teaspoon ground glowering pepper 6 tablespoons soy sauceProcedure In a large kettledrum combine the chicken, the vinegar, the garlic, the bay leaf, the pepper and 1/2 cup water. Bring the mixture to a boil and boil it, covered, for 20 minutes. pull ahead up the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to an oven-proof platter and discard the satellite skin. Place platter in oven and grill both sides for about 15 minutes until dark-browned. Strain the broth through a sieve, re circle it to the kettle and boil for 10 minutes or until it is reduced to about 1/2 cup seclude chicken from the oven, pour the sauce over it and serve with rice.Bistek Filipino Style Beef Steak Ingredients________________________________________ 400grams of beef fillet, thinly slit 75ml light soy sauce 75ml dark soy saucet 250ml water juice of 1 lemon 2 tablespoons of vegetable oil 1 large onion, sliced in rings How to make it ________________________________________ In a pan score the beef, along with the soy sauces, water and lemon juice. Bring to the boil and let it simmer for about 10-15 mins until the beef is tender. Taste the sauce. If its too sour, work more soy sauce or if too salty, add more lemon juice.It should be a balance of sourness and saltiness. Once tender, remove the liquid to a bowl and leave aside. Let any stay liquid in the pan evaporate off then add the oil. Gently fry the beef for a couple of minutes then add the onions. Cook till the onions are translucent and still prepare a little crunch. lend back the liquid and let simmer for another 2 minutes. Serve with steam rice. DESSERT Creme Brulee You can prepare and eat this as is, or make it a touch more interesting with fruits and chopped chocolates. Makes 6 to 8 cups Prep and Cooking time 45 minutes 2 cups cream vanilla bean, split longitudinal 6 egg yolks 1/4 cup white simoleons 1/4 cup confectioners or powdered sugar 1 Preheat oven to 160? C. 2 In a heavy saucepan, cultivate the cream to a boil together with the vanilla bean. 3 In a large bowl, beat together egg yolks and sugar until piquet yellow in color. 4 Set aside vanilla bean and pour the boiling cream to the yolk-sugar mixture. Mix well. 5 With the tip of a paring knife, scrape the insides of the vanilla bean. Add scrapings to the cream and discard the pod. 6 At this point, you can add fruits or chopped chocolate to each ramekin or oven-proof cup as desired.Fill the mold with the custard mixture until half(prenominal) a centimeter from the rim. 7 Line the bottom of a change baking tray (about 2 inches high) with a dishcloth. Place ramekins on the tray and fill the tray middle(prenominal) with water. 8 Bake in the oven for 15 to 20 minutes. Let cool, then chill in the refrigerator. 9 Before serving, dust the top with a thin layer of icing sugar. Caramelize t he sugar using a gas torch or an oven broiler until you achieve a crisp, dark brown coat. BAKED RECIPES Shrimp-Stuffed Zucchini Flowers (Fiori Di Zucca Ripieni Con Gamberi) Ingredients ounces (226 g) large shrimp, preferably wild, peeled and deveined 12 grape tomatoes, finely chopped 1 teaspoon chopped thyme 2 tablespoons (30 ml) extra-virgin olive oil Kosher salt and freshly ground black pepper 12 zucchini flowers, washed, and trimmed Bottom of Form Directions slur a rack in the center of the oven and heat the oven to 350F (180C). alright chop the shrimp and then transfer to a medium bowl. Add the tomatoes, thyme, 1 tablespoon of the oil, and a pinch of salt and pepper mix well. Fill the zucchini flowers with 1 heaping tablespoon of the shrimp filling.Arrange on a small baking dish and then drizzle with the remaining oil and sprinkle with a pinch of salt. Bake in the oven until the flowers are lightly golden, and the shrimp is cooked through, 7 to 10 minutes. Remove from the oven . Rich Chocolate barroom with Salty Dulce de Leche & Hazelnut Brittle o o1 cup freshly brewed hot coffee bean o1/2 cup Dutch-processed cocoa powder o3/4 cup packed light brown sugar o1/2 cup plain stitch whole-milk yoghurt o2 teaspoons vanilla extract o8 tablespoons (1 stick) tasteless butter, at room temperature o1 1/4 cups granulated sugar o1 1/4 cups all-purpose flour 3/4 teaspoon baking soda o1 teaspoon table salt o2 eggs oTOPPING o1 1/2 teaspoon kosher salt o1/2 cup dulce de leche oHAZELNUT BRITTLE (makes about 2 cups) o6 tablespoons (3/4 stick) unsalted butter o1/2 cup sugar o1 tablespoon light maize syrup o1/8 teaspoon baking soda o1/8 teaspoon table salt o1/2 cup whole unsalted hazelnuts, skins removed(p) Directions Preheat the oven to 350F. Prepare a 10-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper. To make the cake, pour the hot coffee into a medium bowl and change over in the cocoa powder until it dissolves.St ir in the brown sugar, followed by the yogurt and the vanilla. Stir thoroughly to ensure that all of the ingredients are incorporated. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes. Scrape muckle the sides of the bowl. Add the eggs and mix for 2 minutes, scraping down the bowl as needed. In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the coffee mixture.Scrape down the bowl. Add another third of the flour mixture and all the remaining coffee mixture. Remove the bowl from the mixer and, using a rubber spatula, protein folding in the remaining flour mixture until all of the ingredients are full incorporated. Pour the batter into the prepared cake pan. Bake for 25 minutes. rotate the pan in the oven and bake for 20 more minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and let the cake cool in the pan for 20 minutes.Then turn the cake out onto a clean plate, remove the parchment, and turn the cake back over onto a wire rack. Let the cake cool completely. In a food processor, pulse the brittle pieces 3 to 4 times until the brittle is powdery. Put the cooled cake on a serving dish. In a microwave-safe dish, heat the dulce de leche on high agent for 30 seconds, or until it is just liquid. Spoon the dulce de leche over the cake, and then sprinkle the kosher salt over the dulce de leche. Sprinkle about ? cup of the ground brittle around the outer edge of the cake as a delicious decoration.