Chicken Cordon Blue Mac & Cheese

Buffet - Entreé e
Name of dish: Chicken Cordon Blue Mac & Cheese Portion #:

4
Total Cost: 79
Menu / Unit Cost: 21.35
PORTION COST 5.34
Preparation Time (Minutes) Cook Time (Minutes) Ready In
15 20 35
Item Weight Total Cost / Kg Unit Cost

Chicken breast tenderloins 6 15 6.25
Honey Deli Ham 3 slices 30 7.50
Elbow Macaroni & Cheese 1 packet 6 2.30
Gouda cheese 1 cup 29 5.30
Total 79 21.35
Production Schedule
Heat oven to 400 degrees F. Grease 11x8-inch baking dish.
In baking dish, arrange chicken in single layer.
Arrange ham over chicken. Spoon macaroni and cheese over ham.
Sprinkle with shredded cheese.
Bake 20 to 25 minutes or until cheese is melted. Serve with salad, if desired.

Buffet - Entreé e
Name of dish: Broccoli and Stuffing CassePortion #:
4
Total Cost: 102
PORTION COST 5.20
Preparation Time (Minutes) Cook Time (Minutes) Ready In (Minutes)
20 30 50
Fresh Broccoli Florets 1/2 kg 22.50 11.50
Eggs (Beaten) 2 9.00 1.00
Onion (Chopped) 2 2.90 0.40
Condensed Cream of Mushroom Soup 1 can 1.70 1.70
Dry Bread Stuffing Mix 1 cup 10.00 2.30
Butter 1/2 cup 13.50 1.60
Cheddar Cheese 1 cup 42.00 2.30
Total 102 20.80
Production Schedule
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking dish.
Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
Place a layer of broccoli in the prepared baking dish.
Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce.
Drizzle butter or margarine over all and top with shredded cheese.
Buffet - Main
Name of dish: Aloo Phujia Portion #:
4
Total Cost: 174
PORTION COST 2.20
10 25 35

onion (chopped) 1 2.50 0.30
vegetable oil 1/4 cup 7.00 1.3
potato (peeled & cube) 1 kg 4.70 4.70
salt 1 tsp 6.00 0.20
turmeric (ground) 1/2 tsp 85.71 0.6
cumin (ground) 1/4 tsp 63.33 1.30
tomatoes (chopped) 2 4.90 0.40
Total 174 8.80
Production Schedule
Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a bag.
Squeeze out the air, seal bag, and refrigerate at least 1 hour.
Spread chicken wings into a large baking dish.
Bake in the preheated oven until wings are browned, about 25 minutes.
Buffet - Main
Name of dish: Bombay Chicken Wings Portion #:
4
Total Cost: 211
PORTION COST 2.15
10 25 35

chicken wings 6 6.50 6.50
vegetable oil 2 tbsp 7.00 0.30
soy sauce 2 tbsp 14.00 0.20
green onion (minced) 2 tbsp 4.50 0.20
garlic (minced) 2 25.00 0.30
curry powder 1 tsp 39.00 0.20
black pepper 1/2 tsp 29.75 0.30
ground turmeric 1/2 tsp 85.71 0.60
Total 211 8.60
Production Schedule
Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a bag.
Squeeze out the air, seal bag, and refrigerate at least 1 hour.
Spread chicken wings into a large baking dish.
Bake in the preheated oven until wings are browned, about 25 minutes.
Buffet - Desert
Name of dish: Strawberry Angel Food Dessert Portion #:
4
Total Cost: 64
PORTION COST 8.50
10 25 35
1 hour (Standing time)
angel food cake 1 8.60 8.60
cream cheese 1/2 packet 13.60 6.80
white sugar 1 cup 3.10 0.30
frozen whipped topping 1/2 can 12.00 6.00
fresh strawberries 1 quart 13.33 6.70
strawberry glaze 1 jar 13.33 5.60
Total 64 34.00
Production Schedule
Crumble the cake into a 9x13 inch dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping.
Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer.
A La Carte - Entreé e
Name of dish: Tiramisu Toffee Dessert Portion #:
4
Total Cost: 113
PORTION COST 4.85
10 10 20
Pound cake (prepared) 1 packet 7.60 7.60
brewed coffee 3/4 cup 7.50 1.60
cream cheese 1/2 packet 13.6 6.80
chocolate syrup 1/2 cup 3.67 0.60
whipping cream 2 cups 12.00 1.30
English toffee bars 2 66.00 1.20
Total 113 19.40
Production Schedule
Arrange cake slices on bottom of a rectangular 11x7 inch baking dish.
Cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth.
Add heavy cream; beat on medium speed until light and fluffy. Spread over cake.
Sprinkle with chocolate-covered toffee candy.

Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.
Name of dish: Blueberry Walnut Salad Portion #:
4
Total Cost: 99
PORTION COST 3.33
10 10 20
Item Weight Total Cost / Kg

mixed salad green 1/2 packet 8.40
bluberries fresh 1 pint 27.50
walnuts 1/2 cup 22.00
raspberry vinaigrette salad dres1/2 cup 20.00
feta cheese (crumbled) 1/4 cup 21.33
Total 99
Production Schedule
In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette.
Top with feta cheese to serve.
Entreé e
Unit Cost
4.20
4.60
1.40
1.50
1.60
13.30
inaigrette.
Name of dish: Orange Salmon Portion #:
4
Total Cost: 122
PORTION COST 1.30
15 25 40

blood oranges 2 3 0.40
salmon fillets 4 25 2.30
red wine 1 cup 14 1.20
nutmeg freshly grated 1/2 tsp 80 1.30
Total 122 5.20
Production Schedule
Arrange orange slices in a single layer in the bottom of a medium baking dish.
Place salmon on oranges, and sprinkle with nutmeg. Pour red wine over the salmon.
Name of dish: Grilled Feta Tomatoes Portion #:
4
Total Cost: 129
PORTION COST 2.48
10 15 25

tomatoes 4 4.90 0.60
olive oil 1 tbsp 14.37 0.40
garlic and herb feta cheese 2 cups 80.00 8.60
Total 129 9.90
Production Schedule
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Slice off the top of each tomato. Use a spoon to hollow out the inside.
Sprinkle the cavities with pepper.
Rub the olive oil onto the outside of the tomatoes, coating well.
Fill each tomato evenly with the feta cheese.
Place tomatoes on preheated grill.
Cook until tomatoes are soft and wrinkled, and cheese is hot, about 15 minutes.
Name of dish: Strawberry Lassi Portion #:
4
Total Cost: 27
PORTION COST 2.20
10 10 20

strawberries (ripe) 9 13.33 6.70
white sugar 2 tbsp 3.10 0.30
whole milk 1/4 cup 3.80 0.60
low - fat yogurt 1 cup 6.50 1.20
ice cubes 3
Total 27 8.80
Production Schedule
Cut 3 strawberries into small pieces and set aside.

In a blender, place the remaining strawberries and sugar; blend on high speed for 30 seconds.
Pour in the milk and blend another 30 seconds.
Add the yogurt and blend on high speed for 1 minute.
To serve, place 1 ice cube in each of 3 glasses and pour in the lassi.
Top with the strawberry pieces and serve.
A La Carte - Main
Name of dish: Saffron Rice Portion #:
4
Total Cost: 276
PORTION COST 0.80
15 45 60

butter 1/2 cup 13.5 1.6
onion (diced) 2 2.50 0.30
long grain white rice 1 cup 1.40 0.10
water 2 cups
dried parsley flakes 1/2 tsp 116.66 0.40
saffron threads 1 pinch 120.00 0.60
yellow food coloring 3 drops 22.00 0.20
Total 276 3.20
Production Schedule
Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned
translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender
and dark brown, 15 to 20 minutes more.
Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat,
cover, and simmer until water is absorbed, about 30 minutes.
A La Carte - Main
Name of dish: Indian Eggplant Portion #:
4
Total Cost: 94
PORTION COST 1.08
20 20 40

eggplant 1 7.90 2.30
vegetable oil 1 tsp 7.00 0.30
roma tomatoes (chopped) 2 8.33 0.50
cayenne pepper 1/2 tsp 32.80 0.40
salt 1 tsp 6.00 0.20
pepper 1/2 tsp 29.75 0.30
Total 94 4.30
Production Schedule
Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin
is scorched.
Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and
remove skin, leaving some scorched bits. Cut into thick slices.
Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with
cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.
A La Carte - Main
Name of dish: Curried Corn Portion #:
4
Total Cost: 111
PORTION COST 1.23
20 20 40

butter 3 tbsp 13.50
frozen corns 2 cups 2.30
green bell pepper (chopped) 2 tbsp 5.90
onion (chopped) 2 tbsp 2.50
curry powder 1/2 tsp 39.00
sour cream 1/2 cup 12.50
salt 1 tsp 6.00
black pepper 1/2 tsp 29.75
Total 111
Production Schedule
Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the me
cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the veg
season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immedia
ain
Unit Cost
1.60
1.10
0.60
0.30
0.20
0.60
0.20
0.30
4.90
ry powder into the melted butter,

our cream into the vegetable mixture,
minutes. Serve immediately.
A La Carte - Main
Name of dish: Reshmi Kebab Portion #:
4
Total Cost: 212
PORTION COST 1.73
30 30 60
almonds 6 26.50 0.40
jalapeno peppers 6 19.00 0.20
cloves garlic 8 25.00 0.30
ginger root 1 inch piece 21.20 0.20
fresh cilantro 1 cup 43.75 0.40
salt 1 tsp 6.00 0.20
lemon juice 1 8.90 0.10
heavy cream 1/2 cup 39.97 1.20
boneless chicken breast (halved) 4 8.50 2.30
butter 2 tbsp 13.50 1.60
Total 212 6.90
Production Schedule
Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic,
ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in
cream.
Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for
24 hours.
Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.
A La Carte - Dessert
Name of dish: Strawberry Bellini Portion #:
4
Total Cost: 135
PORTION COST 1.80
10 20 30

strawberries 3 cups 13.50 3.20
confectioner's sugar 1/4 cup 7.60 1.20
brandy 1 tbsp 37.80 0.20
sparkling wine (chilled) 1 1/2 cups 62.80 2.30
strawberries 3 13.50 0.30
Total 135 7.20
Production Schedule
Blend 3 cups strawberries, confectioners' sugar, and brandy together in a blender until smooth. Chill in refrigerator for 10
minutes.
Divide the strawberry mixture among 3 champagne flutes; top each with about 1/2 cup sparkling wine; stir. Garnish each
glass with 1 strawberry.
Name of dish: Rose Ice Cream Portion #:
4
Total Cost: 334
PORTION COST 1.28
10 20 30

saffron 1 pinch 120.00 0.60
warm milk 2 tbsp 4.50 0.40
vanilla ice - cream 1 1/2 quarts 8.50 2.30
rose syrup 1 1/2 tbsp 15.20 0.40
ground cardamon 1/2 tsp 128.57 0.60
pistachio nuts (chopped) 1/4 cup 57.00 0.80
Total 334 5.10
Production Schedule
Add the saffron to the warm milk and set aside for 15 minutes.
Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice
cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.
Name of dish: Indian-Style Mousse Portion #:
4
Total Cost: 218
PORTION COST 1.15
10 20 30

whipping cream 2 cups 12.00 1.30
white sugar 3/4 cup 3.10 0.90
rose water 2 tbsp 22.00 0.60
ground coriander 1 tsp 43.75 0.30
ground cardamom 3 pinches 128.57 0.40
egg whites 4 9 1.1
Total 218 4.60
Production Schedule
Whip cream, 1/2 cup sugar, rose water, coriander, and cardamom until stiff peaks form. Refrigerate.
Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar and continue whipping until stiff peaks
form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg white mixture into cream mixture
until combined. Pour mousse into individual dishes or a serving dish and refrigerate at least 6 hours or overnight.
Name of dish: Carrot Halwa Portion #:
4
Total Cost: 170
PORTION COST 1.58
15 30 45

ghee 1 cup 19.16 1.30
grated carrots 2 cups 6.53 2.30
milk 1 1/2 cups 3.80 0.90
water 1 1/2 cups
white sugar 1 1/2 cups 3.10 0.80
raisins 1/2 cup 9.33 0.70
ground cardamom 1 tbsp 128.57 0.30
Total 170 6.30
Production Schedule
Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a
boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook
and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.
A La Carte - Sides
Name of dish: Artichoke & Spinach DipPortion #:
4
Total Cost: 121
PORTION COST 6.44
15 30 45

spinach (thawed & drained) 1/2 packet 8.30
garlic cloves 4 25.00
artichoke hearts (drained & chopped) 1/2 can 13.04
Alfredo style pasta sauce 1/2 can 18.75
mozzarella cheese 1 cup 10.83
parmesan cheese 1/3 cup 31.20
cream cheese 1/2 packet 13.60
Total 121
Production Schedule
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. W
enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozz
Parmesan cheese, and cream cheese.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
es
Unit Cost
4.15
0.30
6.52
9.38
1.80
1.20
2.40
25.75
. Remove from heat. When cool
yle pasta sauce, mozzarella cheese,
rm.
Name of dish:
A La Carte - Sides Onion Rings Portion #:
4
Total Cost: 63
PORTION COST 1.90
15 190 205
onion (cut into 1/4 inch slice) 3 2.90 0.60
all purpose flour 1 1/4 cups 7.00 1.20
baking powder 1 tsp 16.67 0.50
salt 1 tsp 6.00 0.20
egg 1 9.00 0.50
milk 1 cup 4.50 0.80
dry bread crumbs (gluten free) 3/4 cup 4.00 0.40
salt 1 tsp 6.00 0.20
oil 1 quart 7.00 3.20
Total 63 7.60
Production Schedule
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).

Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork.
Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed
over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into
the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling
very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt,
and serve.
A La Carte - Sides
Name of dish: Toasted Garlic Bread Portion #:
4
Total Cost: 158
PORTION COST 3.19
10 5 15

Italian Bread 1/2 loaf 13.30
butter 5 tbsp 13.50
extra virgin olive oil 2 tsp 14.37
cloves garlic 3 25.00
dried oregano 1 tsp 45.50
salt 1 tsp 6.00
pepper 1/2 tsp 29.75
mozzarella cheese 1 cup 10.83
Total 158
Production Schedule
Preheat the broiler.
Cut the bread into slices 1 to 2 inches thick.
In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread sl
On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequen
not burn.
Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and m
once.
es
Unit Cost
6.65
2.40
0.40
0.20
0.20
0.20
0.10
2.60
12.75
evenly on the bread slices.
brown. Check frequently so they do
slightly brown and melted. Serve at

Table D'Hote - Entreé e
Name of dish: Goulash Portion #:
4
Total Cost: 74
PORTION COST 3.23
5 25 30

elbow macaroni 1/2 pkt 3.90 1.95
ground beef 250 grms 16.00 4.00
tomato soup 1/2 can 6.50 3.25
tomato sauce 1/2 can 5.20 2.10
cheddar cheese 1/2 cup 42.00 1.60
Total 74 12.90
Production Schedule

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked
through but firm to the bite, 8 minutes; drain macaroni and return to pot.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
Stir tomato soup and tomato sauce into the beef; pour into pot with macaroni and stir. Transfer macaroni mixture to a 1.5-
quart baking dish; top with Cheddar cheese.
Bake in preheated oven until the cheese is melted, 10 to 15 minutes.
Name of dish: Roasted Garlic Lemon Broccoli Portion #:
4
Total Cost: 120
PORTION COST 1.63
10 15 25

broccoli 200 grms 22.50 4.60
extra virgin olive oil 2 tsp 14.37 0.60
sea salt 1 tsp 19.73 0.20
garlic (minced) 2 tbsp 25.00 0.60
lemon juice 1/2 tsp 8.90 0.20
Total 120 6.50
Production Schedule
Preheat the oven to 400 degrees F (200 degrees C).

In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even
layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer
to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Name of dish: Paleo Omelet Muffins Portion #:
4
Total Cost: 86
PORTION COST 3.03
15 20 35

eggs 8 9.00 4.00
cooked ham (crumbled) 250 grms 28.00 7.00
red bell pepper (diced) 2 9.90 0.40
onion (diced) 2 2.90 0.20
salt 1 tsp 6.00 0.20
Total 86 12.10
Production Schedule
Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg
mixture evenly into prepared muffin cups.
Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.
Name of dish: Salmon Portion #:
4
Total Cost: 51
PORTION COST 2.21
15 30 45

salmon fillets 4 25.00 2.30
italian style salad dressing mix 1 9.10 4.05
lemon juice 2 tbsp 8.90 0.50
mushrooms (sliced) 1 cup 8.00 2.00
Total 51 8.85
Production Schedule
Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9x13 inch baking dish.
In a cup, combine salad dressing mix, water and lemon juice.

Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced
mushrooms over the salmon.
Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.
Table D'Hote - Main
Name of dish: Lemon Rosemary Salmon Portion #:
4
Total Cost: 98
PORTION COST 0.88
10 20 30

lemon (thinly sliced) 1 8.90 0.20
rosemary springs 4 30.00 0.40
salmon fillets 4 25.00 2.30
coarse salt 1 tsp 19.73 0.2
olive oil 1 tbsp 14.37 0.4
Total 98 3.50
Production Schedule
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle
salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Table D'Hote - Main
Name of dish: Brown Sugar Meatloaf
Total Cost: 99
PORTION COST 2.08
Preparation Time (Minutes) Cook Time (Minutes)
20 60
Item Weight
brown sugar 1/2 cup
ketchup 1/2 cup
ground beef 250 grms
milk 1/2 cup
eggs 2
salt 1 1/2 tsp
black pepper 1/2 tsp
onion 2
ginger 1/4 tsp
saltine cracker crumbs (crushed) 3/4 cup
Total
Production Schedule
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

ote - Main
Portion #:
4
Ready In (Minutes)
80
Total Cost / Kg Unit Cost

1.90 0.20
6.40 0.60
16.00 4.00
3.80 0.80
9.00 1.00
6.00 0.40
29.75 0.20
2.50 0.30
19.90 0.20
4.00 0.60
99 8.30
hedule
nch loaf pan.
read the ketchup over the sugar.
e into a loaf. Place on top of the ketchup.

Table D'Hote - Main
Name of dish: Ginger Glazed Mahi Mahi Portion #:
4
Total Cost: 202
PORTION COST 1.80
10 20 30
honey 3 tbsp 51.55 1.40
soy sauce 3 tbsp 14.00 0.80
balsamic vinegar 3 tbsp 8.00 0.60
ginger root (grated) 1 tsp 21.20 0.30
garlic (crushed) 2 25.00 0.30
olive oil 2 tsp 14.37 0.60
mahi mahi fillets 4 25.00 2.30
salt 1 tsp 6.00 0.20
pepper 1/2 tsp 29.75 0.30
Total 202 7.20
Production Schedule
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt
and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20
minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6
minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze
over fish, and serve immediately.
Table D'Hote - Main
Name of dish: Loaded Crack Potatoes Portion #:
4
Total Cost: 85
PORTION COST 3.98
10 20 30

hash brown potatoes (frozen) 1/2 pckt 4.50 2.25
sour cream 1/2 can 12.50 6.25
cooked bacon (crumbled) 8 slices 17.00 3.60
ranch dressing mix 2 cups 9.10 1.20
cheddar cheese 2 cups 42.00 2.60
Total 85 15.90
Production Schedule
Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter.
Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into
baking pan; cover with aluminum foil.
Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until
cheese is bubble and lightly browned around the edges, about 15 minutes.
Table D'Hote - Dessert
Name of dish: Soft Christmas Cookies
Total Cost: 164

PORTION COST 1.73
20 10
Item Weight
all purpose flour 3 1/2 cups
baking powder 1 tsp
margarine 1 cup
white sugar 1 1/2 cups
eggs 2
vanilla extract 2 tsp
Total
Production Schedule
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar u
Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorb
and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small
dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool
e - Dessert
Portion #:
4
Ready In (Minutes)
30

7.00 2.60
16.67 0.60
12.00 1.60
3.10 0.70
9.00 1.00
116.00 0.40
164 6.90
hedule
cream together the margarine and sugar until light and fluffy.
d in the sifted ingredients until fully absorbed. Cover dough,
. On a clean floured surface, roll out small portions of chilled
brown. Remove from cookie sheets to cool on wire racks.

Name of dish: Pumpkin Cake III Portion #:
4
Total Cost: 224
PORTION COST 2.93
30 30 60

white sugar 2 cups 3.10 1.40
vegetable oil 1 1/4 cups 14.37 1.60
vanilla extract 1 tsp 116.00 0.30
pumkin (canned) 2 cups 5.60 1.60
eggs 4 9.00 2.00
all purpose flour 2 cups 7.00 1.80
baking powder 3 tsp 16.67 0.90
baking soda 2 tsp 2.80 0.40
cinnamon (ground) 2 tsp 27.17 0.40
walnuts (chopped) 1 cup 22.00 1.30
Total 224 11.70
Production Schedule
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking
soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour
mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Name of dish: Cinnamon Ice Cream
Total Cost: 270

PORTION COST 1.90
10 50
Item Weight
white sugar 1 cups
half - half cream 1 1/2 cups
eggs (beaten) 2
heavy cream 1 cup
vanilla extract 1 tsp
cinnamon (ground) 2 tsp
Total
Production Schedule
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to sim
heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg m
the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until th
enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to co
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
e - Dessert
Portion #:
4
Ready In (Minutes)
60

3.10 0.90
75.20 2.60
9.00 1.00
39.97 2.30
116.00 0.40
27.17 0.40
270 7.60
hedule
f-and-half. When the mixture begins to simmer, remove from

at the eggs do not scramble. Pour the egg mixture back into
dium-low heat, stirring constantly, until the mixture is thick
isk in vanilla and cinnamon. Set aside to cool.
o the manufacturer's instructions.

Name of dish: Sweet Potato Pie I Portion #:
4
Total Cost: 371
PORTION COST 3.41
30 50 80
sweet potato 1/2 kg 5.50 2.25
butter 1 cup 13.50 1.60
white sugar 1 1/2 cup 3.10 0.60
milk 1 cup 3.80 0.70
eggs 2 9.00 1.00
ground nutmeg (ground) 1 tsp 80.00 0.30
ground cumin (ground) 1 tsp 63.33 0.20
cinnamon (ground) 1 tsp 27.17 0.40
heavy cream 1 cup 39.97 1.20
vanilla extract 1 tsp 116.00 0.40
unbaked pie crust 1/2 pckt 10.00 5.00
Total 371 13.65
Production Schedule
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.
Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like
a souffle, and then will sink down as it cools.
Degustation (8 meal course) - Hors d'oeuvres
Name of dish: English Muffin Portion #:
4
Total Cost: 123
PORTION COST 3.13
15 5 20

mayonnaise 1 1/4 cups 9.20 1.90
cheddar cheese 1 1/2 cups 42.00 2.40
green onion 6 4.50 2.10
salt 1 tsp 6.00 0.60
garlic salt 1/2 tsp 26.85 0.20
english muffin (split) 1 pckt 5.00 5.00
Total 123 12.50
Production Schedule
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Mix the mayonnaise, Cheddar cheese, green onions, salt, garlic salt, and pepper in a bowl. Spread the cheese mixture over each
English muffin half. Cut the muffins into quarters and place on a baking sheet.
Broil in the preheated oven until cheese is bubbly, 4 to 6 minutes.

Degustation (8 meal course) - Soup
Name of dish: Chicken, Rice and Vegetable Soup Portion #:
4
Total Cost: 75
PORTION COST 4.08
20 30 50

water 5 cups
chicken broth 1 can 6.50 6.50
boneless chicken breast (cubes) 4 8.50 4.30
carrots (chopped) 3 6.53 1.30
celery stalks (chopped) 3 11.67 2.60
chicken bouillon 2 cubes 1.90 0.40
white rice 1 1/2 cup 1.40 0.30
salt 1 tsp 6.00 0.20
pepper 1/2 tsp 29.75 0.30
Total 75 16.30
Production Schedule
In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion,
celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and
pepper to taste.
Degustation (8 meal course) - Side Dish
Name of dish: Baked Pineapple Portion #:
4
Total Cost: 40
PORTION COST 2.98
15 45 60

butter 100 grms 13.50 2.60
eggs (beaten) 4 9.00 2.00
pineapple 1 can 4.32 4.32
bread (remove crust) 5 slice (make crumbs) 9.60 2.60
Total 40 11.92
Production Schedule
In a medium bowl cream sugar and butter. Mix in eggs. Drain and add pineapple, then mix in the bread crumbs. Transfer mixture to
a 10-inch pie plate or baking dish.
Bake in preheated oven for 45 to 60 minutes, or until browned.

Degustation (8 meal course) - Appetizers
Name of dish: Bacon Wrapped Smokies Portion #:
4
Total Cost: 31
PORTION COST 2.65
45 45 90

bacon (sliced) 200 grms 17.00 4.00
beef cocktail wieners 1/2 pckt 12.00 6.00
brown sugar 3/4 cup 1.90 0.60
Total 31 10.60
Production Schedule
Preheat the oven to 325 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece
of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the
low setting.
Degustation (8 meal course) - Salad
Name of dish: Fresh Broccoli Salad Portion #:
4
Total Cost: 93
PORTION COST 3.33
15 15 30

broccoli 2 cups 22.50 3.60
red onion 3 3.50 0.80
bacon 200 grms 17.00 2.60
raisins 3/4 cup 9.33 1.20
almonds 3/4 cup 26.50 2.60
mayonnaise 1 cup 9.20 1.30
brown sugar 3/4 cup 1.90 0.30
Total 93 13.30
Production Schedule
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts
and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Degustation (8 meal course) - Entreé e
Name of dish: Salty Cumin Lassi Portion #:
4
Total Cost: 78
PORTION COST 0.95
5 10 15

cumin seeds 2 tbsp 63.33 0.90
ice cubes 2 cups
non - fat milk 1 cup 1.95 0.40
non - fat plain yogurt 3 cups 6.50 2.30
salt 1/2 tsp 6.00 0.20
Total 78 3.80
Production Schedule
Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool
to room temp; grind into a fine powder.
Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.
Degustation (8 meal course) - Main
Name of dish: Chicken Milano Portion #:
4
Total Cost: 151
PORTION COST 2.70
15 20 35
butter 1 tbsp 13.50 0.40
garlic clove 2 25.00 0.30
sun - dried tomatoes (chopped) 1/2 cup 9.00 1.20
chicken broth 1 cup 6.50 0.90
heavy cream 1 cup 39.97 1.30
boneless chicken breast 4 8.50 2.30
salt 1 tsp 6.00 0.20
pepper 1/2 tsp 29.75 0.30
fresh basil (chopped) 2 tbsp 2.00 0.10
fettuccini pasta 1 pckt 3.40 3.40
Total 151 10.80
Production Schedule
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth;
increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add
the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken
occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a
board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream
sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a
bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and
coat with the cream sauce; serve.
Degustation (8 meal course) - Dessert
Name of dish: Lemon Bars Portion #:
4
Total Cost: 52
PORTION COST 2.30
15 40 55

butter 1 cup 13.50 1.30
all purpose flour 2 cups 7.00 2.30
eggs 4 9.00 2.00
white sugar 1 1/2 cups 3.10 0.90
all purpose flour 1/4 cup 7.00 1.30
lemon juice 2 8.90 0.80
Total 52 9.20
Production Schedule
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch
pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2
cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan
using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut
into uniform 2 inch squares and arrange in a checker board fashion.

Chicken Cordon Blue Mac & Cheese

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Chicken Cordon Blue Mac & Cheese

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Buffet - Entreé e

Name of dish: Chicken Cordon Blue Mac & Cheese Portion #:

Item Weight Total Cost / Kg Unit Cost

Heat oven to 400 degrees F. Grease 11x8-inch baking dish.

In baking dish, arrange chicken in single layer.

Sprinkle with shredded cheese.

Bake 20 to 25 minutes or until cheese is melted. Serve with salad, if desired.

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Spread chicken wings into a large baking dish.

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Crumble the cake into a 9x13 inch dish.

Arrange cake slices on bottom of a rectangular 11x7 inch baking dish.

Sprinkle with chocolate-covered toffee candy.

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Cut 3 strawberries into small pieces and set aside.

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ry powder into the melted butter,

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Preheat oven to 350 degrees F (175 degrees C).

. Remove from heat. When cool

yle pasta sauce, mozzarella cheese,

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).

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Preheat the broiler.

Cut the bread into slices 1 to 2 inches thick.

evenly on the bread slices.

brown. Check frequently so they do

slightly brown and melted. Serve at

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Preheat oven to 350 degrees F (175 degrees C).

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Preheat the oven to 400 degrees F (200 degrees C).

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In a cup, combine salad dressing mix, water and lemon juice.

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Preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven for 1 hour or until juices are clear.

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nch loaf pan.

read the ketchup over the sugar.

e into a loaf. Place on top of the ketchup.

Item Weight Total Cost / Kg Unit Cost

Total Cost: 164

Total Cost / Kg Unit Cost

. On a clean floured surface, roll out small portions of chilled

brown. Remove from cookie sheets to cool on wire racks.

Item Weight Total Cost / Kg Unit Cost

Total Cost: 270

Total Cost / Kg Unit Cost

f-and-half. When the mixture begins to simmer, remove from

o the manufacturer's instructions.

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