Urdaneta City University

College of Hospitality and Tourism Management

Skills
Enhancem
ent
Submitted By:
Patricia Eunice Ubaldo
Student
Submitted To:
Mrs. Trishalyn Tuliao
Instructor

APPETIZER

Antipasto Kabobs

Ingredients
1 package (9 ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives
40 large pitted ripe olives
3/4 cup Italian salad dressing
40 thin slices pepperoni
20 thin slices hard salami, halved
Fresh parsley sprigs, optional

Directions
1. Cook tortellini according to package directions; drain and rinse in
cold water. In a large resealable plastic bag, combine the tortellini,
olives and salad dressing. Seal bag and turn to coat; refrigerate for
4 hours or overnight.
2. Drain and discard marinade. For each appetizer, thread a stuffed
olive, folded pepperoni slice, tortellini, folded salami piece, ripe
olive and parsley sprig if desired on a toothpick or short skewer.
Yield: 40 app

Buffalo Chicken Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup cooked chicken breast
1/2 cup Buffalo wing sauce
1/2 cup ranch or blue cheese salad dressing
2 cups shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips

Directions
1. Preheat oven to 350. Spread cream cheese into an ungreased
shallow 1-qt. baking dish. Layer with chicken, wing sauce and
salad dressing. Sprinkle with cheese.
2. Bake, uncovered, 20-25 minutes or until cheese is melted. Serve
with baguette slices. Yield: about 2 cups.

Chocolate Chip Cheese Ball

Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
Graham crackers

Directions
1. Beat cream cheese, butter and vanilla until smooth; beat in sugars just until
blended. Stir in chocolate chips. Refrigerate, covered, until firm enough to
shape, about 2 hours.
2. Place mixture on a large sheet of plastic wrap; shape into a ball. Refrigerate,
wrapped, at least 1 hour.
3. To serve, roll cheese ball in pecans. Serve with graham crackers. Yield: 16
servings (2 tablespoons each).

Soups
Thai Chicken-Basil Soup

Ingredients
1 tbsp. vegetable oil
1 medium onion
1 medium poblano chile
4 tsp. finely chopped peeled fresh ginger
3 clove garlic
tsp. crushed red pepper
3 tbsp. lower-sodium fish sauce
2 carton reduced-sodium chicken broth
3 c. water
c. packed fresh basil leaves
1 lb. boneless, skinless chicken thighs

 1 package linguine-style (1/4-inch-wide) rice noodles

c. fresh lime juice
Directions
1. In 6-quart Dutch oven, heat oil on medium until hot. Add
onion and poblano, and cook 10 minutes or until lightly
browned and tender, stirring occasionally. Add ginger, garlic,
crushed red pepper, and 1 tablespoon fish sauce; cook 1
minute.
2. Add broth, water, and half of basil; heat to boiling on high.
Reduce heat to low; cover and simmer 20 minutes. Uncover;
increase heat to medium-high. Stir in chicken and uncooked
noodles; heat to boiling. Boil 1 minute.
3. Remove Dutch oven from heat. Skim off fat. To serve, stir in
lime juice and remaining fish sauce and basil. Garnish each
serving with basil sprigs. Serve with additional fish sauce if
you like. Makes about 15 cups.

New England Clam Chowder

Ingredients

1 c. water

18 large littleneck clams

3 slice bacon

1 medium onion

1 tbsp. all-purpose flour

tsp. ground black pepper

1 lb. all-purpose potatoes

2 c. half-and-half

1 c. milk

tsp. salt or to taste

Directions

1. In a 5- to 6-quart saucepot, heat water to boiling over high heat. Add clams;
heat to boiling. Reduce heat slightly; cover and simmer until clams open, 5 to
10 minutes. Transfer clams to a bowl as they open. Discard any clams that
have not opened.
2. When cool enough to handle, remove clams from their shells and coarsely
chop. Discard shells. Strain clam broth through sieve lined with paper towels
into measuring cup; if necessary add enough water to equal 2 cups.
3. In same clean saucepot, cook bacon over medium heat until lightly browned.
With slotted spoon, remove bacon to paper towels. Add onion to drippings in
pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and
pepper until blended; cook 1 minute. Gradually stir in clam broth until
smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until
potatoes are tender, about 15 minutes.
4. Stir in half-and-half, milk, and chopped clams; heat through (do not boil). Stir
in bacon. Taste for seasoning; add salt as needed. Makes about 6 cups..
Nutritional information is based on one cup.

Black Bean Tortilla Soup

Ingredients

1 tbsp. vegetable oil

1 lb. boneless, skinless chicken thighs

salt

1 large onion

2 medium poblano chiles

2 clove garlic

1 tsp. ground cumin

1 tsp. ground coriander

1 carton reduced-sodium chicken broth

2 c. water

1 c. frozen corn kernels

1 can black beans

c. fresh lemon juice

c. loosely packed fresh cilantro leaves

2 c. coarsely broken tortilla chips

Directions
1. In 6-quart saucepot, heat oil on medium-high until hot. Sprinkle chicken with
1/2 teaspoon salt. Add chicken to saucepot in 2 batches, and cook 5 minutes
per batch or until lightly browned, stirring occasionally. With slotted spoon,
remove chicken to medium bowl once it is browned.
2. After all chicken is browned, add onion, poblanos, and garlic to saucepot;
cook on medium 10 minutes or until vegetables are lightly browned and
tender, stirring occasionally. Stir in cumin and coriander; cook 1 minute. Add
broth and water; cover and heat to boiling.
3. Return chicken, and any juices in bowl, to saucepot; stir in frozen corn and
black beans. Heat to boiling on medium-high; reduce heat to medium-low and
simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and
cilantro.
4. Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup.
Makes about 11 cups

Root Beer Float Pie Recipe

Ingredients
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed,
divided
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 graham cracker crust (9 inches)
Maraschino cherries, optional

Directions
1. Set aside and refrigerate 1/2 cup whipped topping for garnish. In a
large bowl, whisk the root beer, milk and pudding mix for 2
minutes. Fold in half of the remaining whipped topping. Spread
into graham cracker crust.
2. Spread remaining whipped topping over pie. Freeze for at least 8
hours or overnight.
3. Dollop reserved whipped topping over each serving; top with a
maraschino cherry if desired. Yield: 8 servings.

Raspberry Ice Cream

Ingredients

1-1/2 cups half-and-half cream

1 cup whole milk

1-1/4 cups sugar, divided

1/8 teaspoon salt

1 egg, beaten

1/2 cup fat-free sour cream

1 tablespoon apple jelly

3 cups fresh raspberries

4-1/2 teaspoons lemon juice

Directions

1. In a large saucepan, heat cream and milk to 175; stir in 1/2 cup sugar and salt until
dissolved. Whisk a small amount of the hot mixture into the egg. Return all to the pan,
whisking constantly. Cook and stir over low heat until mixture is slightly thickened.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2
minutes. Stir in sour cream and jelly. Press waxed paper onto surface of custard.
Refrigerate for several hours or overnight.
3. Meanwhile, in a small bowl, gently combine raspberries with lemon juice and remaining
sugar. Let stand for 2 hours, stirring occasionally. Mash raspberry mixture slightly; stir
into custard.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturers
directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen,
transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.

Strawberry Mallow Dessert

Ingredients
1 cup sliced fresh strawberries
1 teaspoon sugar
1/2 cup miniature marshmallows
1/4 cup sour cream
Directions
1. Place strawberries in a bowl and sprinkle with sugar; stir. Let stand
for 5 minutes. Add marshmallows and sour cream; stir to coat.
Spoon into dessert dishes. Yield: 2 servings.

Tequila Sunrise

Ingredients
1 to 1-1/4 cups ice cubes
1-1/2 ounces tequila
4-1/2 ounces orange juice
1-1/2 teaspoons grenadine syrup
GARNISH:
Orange slice and maraschino cherry

Directions
1. Place ice in a Collins or highball glass. Pour the tequila and orange
juice into the glass. Slowly pour grenadine over a bar spoon into
the center of the drink. Garnish as desired. Yield: 1 serving.

Blackberry Beer Cocktail

Ingredients
4 bottles (12 ounces each) beer, chilled
1 can (12 ounces) frozen raspberry lemonade concentrate,
thawed
3/4 cup fresh or frozen blackberries, thawed
1/2 cup vodka
Ice cubes
Lemon slices

Directions
1. In a large pitcher combine the beer, lemonade concentrate,
blackberries and vodka. Serve over ice and garnish with
lemon slices. Yield: 10 servings.

Rosemary & Thyme Lemon Cocktail

Ingredients
5 fresh rosemary sprigs
5 fresh thyme sprigs
1 bottle (1-3/4 liters) lemonade
ADDITIONAL INGREDIENTS (for each serving):
1-1/2 ounces vodka
Ice cubes
2 ounces carbonated water, chilled
GARNISH:
Lemon slice, optional
Directions
1. In a 2-qt. pitcher, muddle rosemary and thyme; add lemonade.
Cover and refrigerate overnight. Strain lemonade; discard herbs.
2. To prepare cocktail: In a mixing glass or tumbler, combine 1/2
cup lemonade and vodka. Place ice in a highball glass; add
lemonade mixture. Top with carbonated water. Garnish with a
lemon slice if desired. Yield: 15 servings.

Gimlet Gin

Ingredients
Ice cubes
2 ounces gin
1 ounce lime juice
1 teaspoon confectioners' sugar
Lime slices

Directions
1. Fill a shaker three-fourths full with ice. Add the gin, lime juice and
confectioners' sugar; cover and shake for 10-15 seconds or until
condensation forms on outside of shaker. Strain into an ice-filled
glass. Garnish with lime. Yield: 1 serving.

Pretty Pink Punch

Ingredients
2 tablespoons sugar
3 cups cold water
2 bottles (64 ounces each) cranberry-raspberry juice, chilled
1 can (46 ounces) DOLE Canned 100% Pineapple Juice, chilled
1 can (12 ounces) frozen pink lemonade concentrate, thawed
1 liter ginger ale, chilled
Directions
1. In a punch bowl, dissolve sugar in water. Add juices and lemonade;
mix well. Stir in ginger ale. If desired, top with a decorative ice
mold and lemon slices. Serve immediately. Yield: 50 servings (71/2 quarts).

Instant Latte Mix

Ingredients
1 cup nonfat dry milk powder
1/2 cup powdered nondairy creamer
1/3 cup instant coffee granules
1/3 cup sugar
1/4 cup instant vanilla pudding mix
ADDITIONAL INGREDIENT FOR HOT LATTE:
3/4 cup hot water
ADDITIONAL INGREDIENTS FOR ICED LATTE:
1/4 cup hot water
1/4 cup cold water
1/2 cup ice cubes
Directions
1. In a blender, combine the milk powder, creamer, coffee granules,
sugar and pudding mix; cover and process until mixture is a fine
powder. Store in an airtight container for up to 6 months. Yield: 13/4 cups.
2. To prepare hot latte: Dissolve 1/4 cup mix in hot water; stir well.

3. To prepare iced latte: Dissolve 1/4 cup mix in hot water; stir in
cold water. Transfer to a blender; add ice. Cover and process until
blended. Yield: 7 servings.

Kiwi Bananaberry Smoothies

Ingredients
2 cups chopped peeled kiwifruit
1 cup vanilla yogurt
1 medium ripe banana
1 cup frozen unsweetened whole strawberries
2 tablespoons honey

Directions
1. In a blender, combine all ingredients; cover and process until
smooth. Pour into chilled glasses; serve immediately. Yield: 3
servings.

Chicken korma recipe

Ingredients

4 skinless chicken breasts, diced

50ml sunflower oil
2 cloves garlic, minced
1 onion, finely chopped
1 inch piece of ginger, minced
1/2 teaspoon chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
250ml passata
4 tablespoons chicken stock
2 tablespoons ground almonds
4 tablespoons double cream
4 tablespoons plain yogurt
salt
pepper
parsley leaves, to garnish
poppadoms, to garnish

For the pilau rice

250g basmati rice, rinsed in several changes of cold water, then drained
500ml boiling water
1tbsp sunflower oil
1/2tsp turmeric
salt
pepper

Prepare the rice by heating the oil in a large saucepan over a medium-high
heat. Add the rice, turmeric and seasoning and stir well. Cover with the boiling
water and bring to the boil. Cover tightly with a lid, then lower to a simmer for
10-12 minutes.Remove from the heat and keep the lid on until ready to serve.
Sweat the onion, garlic and ginger in a large casserole dish over a medium
heat for 5-6 minutes until soft, stirring occasionally. Add all the spices and
continue to cook for 1-2 minutes, stirring occasionally. Add the passata and
chicken stock and bring to a simmer.

Stir in the ground almonds and the chicken and simmer for 10-12 minutes
until the chicken is cooked with no pink showing. Stir in the cream and yogurt
and adjust the seasoning to taste. Spoon into a metal serving bowl and
garnish with a parsley leaf. Re-heat the rice if necessary and serve in a bowl
with the poppadoms alongside.
Beef and apricot couscous recipe

Ingredients
For the couscous

200g couscous
450ml Halal chicken stock, hot
50g flaked almonds, toasted
130g dried raisins
salt
pepper

For the beef

500g Halal beef, cut into 2 inch cubes

100ml olive oil
50g ground almonds
1 onion, diced
2 garlic cloves, crushed
175g dried apricots
1tbsp honey
300ml Halal beef stock
1 cinnamon stick
2tsp ground cumin
1/2tsp ground nutmeg
salt
pepper
3tbsp fresh mint, chopped

Prepare the beef stew by heating the olive oil in a large casserole dish over a medium high heat. Season
the beef and seal in batches until golden brown. Transfer to a plate and reduce the heat a little.
Add the diced onion and garlic and saute for 2-3 minutes until they start to soften. Add 1tsp of ground
cumin stick and the nutmeg to the dish and stir well.

Stir the beef back in and cover with the beef stock. Add the apricots and cinnamon stick. Bring to the boil,
cover then reduce to a gentle simmer for 45 minutes or until the beef is tender and falls apart easily.
Meanwhile, prepare the couscous; place the couscous in a large heatproof bowl. Bring the chicken
stock to a boil in a saucepan over a medium-high heat. Add the raisins to the couscous and pour in the
stock over, then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been
absorbed. Remove the clingfilm and fluff the grains with fork and then season and keep warm to one side.
Once the beef is cooked, stir in the honey, ground almonds and 2tbsp of mint and check the
seasoning. Combine the remaining ground spices in a small bowl.
Transfer the couscous into serving bowls and top with the beef stew when it is ready. Arrange the toasted
almonds around the perimeter and sprinkle the remaining mint and some of the spices on top before
serving.

Chicken in creamy mushroom sauce recipe

Ingredients

15g (1/2oz) dried wild mushrooms

1 tbsp olive oil
15g (1/2oz) butter
4 chicken breasts, skin on
1 large onion, finely sliced
2 garlic cloves, chopped
250g (8oz) chestnut mushrooms, sliced
200ml (1/3pt) hot chicken stock
1/2x30g pack fresh tarragon leaves, picked and chopped
200g (7oz) half fat creme fraiche
200g (7oz) fine green beans, trimmed, to serve

 250g (8oz) steamed basmati and wild rice, to serve

In a small bowl, soak the dried mushrooms in boiling water for 15 minutes.
Strain and save the liquid. Chop the mushrooms and set aside.
Meanwhile, heat the olive oil and butter in a large frying pan over a mediumhigh heat. Season the chicken on both sides and then fry for 5 minutes, skin
side down. Turn the breasts over and fry for another 3-4 minutes. Remove
from the pan and set aside.
Add the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms
and fry for a further 3 minutes. Add the garlic and reserved chopped
mushrooms and fry for 1 minute.
Pour in 100ml of the mushroom soaking liquid and the hot stock and two
thirds of the chopped tarragon. Return the browned chicken pieces to the
pan. Bring to the boil then turn down the heat and simmer for 10 minutes or
until the chicken is cooked. Cut into the thickest part of the breast to check
that the chicken is cooked through with no pink showing.
Stir in the crme frache and warm through but dont boil. Scatter over the rest
of the tarragon, and serve with green beans and steamed basmati and wild
rice.

Cucumber-Carrot Salad

INGREDIENTS
1.

1 garlic clove, minced and mashed to a paste

2 tablespoons fresh lime juice

1 1/2 tablespoons Asian fish sauce (preferably naam pla)

1 tablespoon sugar

1 fresh Thai or serrano chili, or to taste, seeded and minced

(wear rubber gloves)

2 seedless cucumbers, quartered lengthwise, seeded, and cored

1 carrot, shredded coarse

soft-leafed lettuce for serving

PREPARATION
1.

In a bowl stir together garlic paste, lime juice, fish sauce, sugar,
and chili until sugar is dissolved.

2.

Thinly slice cucumbers crosswise and add to garlic mixture with

carrot. Toss salad well. Salad may be made 4 hours ahead and kept chilled,
covered, but cucumber will wilt and give off liquid.

3.

Serve salad in lettuce "cups."

Fresh Broccoli Salad

Ingredients

2 heads fresh broccoli

1 red onion
1/2 pound bacon

3/4 cup raisins

3/4 cup sliced almonds

1 cup mayonnaise

1/2 cup white sugar

2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown.
Cool and crumble.
2. 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.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until
smooth. Stir into the salad, let chill and serve.