Project Feasibility Study

Project Feasibility Study

BREAKFAST: Brunch Egg Breakfast Recipe Ingredients: 6 eggs, beaten 6 slices bacon, cooked and crumbled 2 cups unseasoned croutons 1 1/2 cup shredded cheddar cheese 2 1/2 cups milk 1/2 teaspoon mustard 1/8 teaspoon onion powder 1/2 teaspoon salt 1 dash pepper Directions: 1. Place croutons and cheese in the bottom of a greased 9×13 pan. 2. Combine eggs, milk and seasonings; pour into baking 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 ground pork tbsp soy 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 sugar Procedure: 1. Mix all ingredients 2. Scoop a mixture using a tbsp, put it into the wax paper/cling wrap and roll the wrap and shape it like a sausage, mini sausage. The wrap will serve as a the longanisa cover and to separate one from the other, and it should be removed before frying. OR if you want to eat it immediately, scoop a mixture, shaped it like a sausage or any shape you want, then fry them. . Store longanisa in the freezer (2 to 3 days), when you want to eat them, boil a little water (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 won’t hurt, it’s more yummy.. LUNCH: CHICKEN DRUMMETS Ingredients: 10 pieces chicken drumsticks 1/2 cup garlic ranch dressing 1 1/4 cups breadcrumbs 1 (8-gram) pack Maggi Magic Sarap All-in-One Seasoning Procedure: 1 Toss and coat drumsticks with garlic ranch dressing. Chill in the refrigerator for 30 minutes. In a large bowl, mix together breadcrumbs with Maggi Magic Sarap All-in-One Seasoning. Roll each drumstick in breadcrumb-seasoning mixture until well-coated. 3 Deep-fry drumsticks in hot oil until golden and cooked through. Coco nutty Shrimps Ingredients: 1/4 kilo large shrimps (about 2 dozens) 1/2 cup dessicated coconut 3/4 cup garlic peanuts 1/3 cup flour 1 egg, lightly beaten 1 tablespoon lime juice salt and pepper to taste lime wedges for squeezing Procedure: 1 Devein and peel shrimps leaving tail intact. 2 Pat dry shrimps using a napkin. Transfer to a plate. Lightly sprinkle with salt and pepper. Using a food processor, process together coconut and peanuts until finely chopped. 4 Place flour in a bowl and season with salt and pepper. In another bowl, combine egg and lime juice. In a third bowl, place processed coconut and peanuts. 5 Dip shrimps one at a time first in flour mixture, second in egg and lime mixture, then in coconut-peanut mixture. 6 Deep-fry in hot oil until golden; about 3 minutes. Serve with lime wedges. DINNER: Ingredients: 3 lb whole chicken legs; drumsticks and thighs 3/4 cup distilled white vinegar 2 garlic cloves; crushed 1 bay leaf 1/4 teaspoon ground black pepper 6 tablespoons soy sauce

Procedure: In a large kettle combine the chicken, the vinegar, the garlic, the bay leaf, the pepper and 1/2 cup water. Bring the mixture to a boil and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to an oven-proof platter and discard the outer skin. Place platter in oven and grill both sides for about 15 minutes until browned. Strain the broth through a sieve, return it to the kettle and boil for 10 minutes or until it is reduced to about 1/2 cup Remove chicken from the oven, pour the sauce over it and serve with rice.

Bistek Filipino Style Beef Steak Ingredients________________________________________ •400grams of beef fillet, thinly sliced •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 add 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 it’s too sour, add 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 remaining 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 have a little crunch. Add 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 lengthwise 6 egg yolks 1/4 cup white sugar 1/4 cup confectioners’ or powdered sugar 1 Preheat oven to 160? C. 2 In a heavy saucepan, bring the cream to a boil together with the vanilla bean. 3 In a large bowl, beat together egg yolks and sugar until pale 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 a centimeter from the rim. 7 Line the bottom of a shallow baking tray (about 2 inches high) with a dishcloth. Place ramekins on the tray and fill the tray halfway 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 the 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 Position a rack in the center of the oven and heat the oven to 350°F (180°C). Finely 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 Cake with Salty Dulce de Leche & Hazelnut Brittle o o1 cup freshly brewed hot coffee o1/2 cup Dutch-processed cocoa powder o3/4 cup packed light brown sugar o1/2 cup plain whole-milk yogurt o2 teaspoons vanilla extract o8 tablespoons (1 stick) unsalted 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 corn syrup o1/8 teaspoon baking soda o1/8 teaspoon table salt o1/2 cup whole unsalted hazelnuts, skins removed Directions Preheat the oven to 350°F. 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 stir in the cocoa powder until it dissolves.

Stir 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 down 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, fold in the remaining flour mixture until all of the ingredients are fully 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 power 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.