Group 4 Masterchef Menu - Fruity Fajitas (Mexican Fiesta)

Hi Sir,

Forwarding from Risha's group
Sent: Friday, May 11, 2012 10:39 PM
Subject: Re: Entrep Menu

MEXICAN FIESTA

FRUITY FAJITAS

1 pack of 10 6" tortilla shells
500g chicken breast
1 cup diced tomatoes
1 cup mango cubes
1/4 cup chopped cilantro
1/4 cup sliced capsicum
100g milk chocolate
1/4 cup red wine
sprig of parsley

1. Grill chicken breast until chicken is cooked and grill marks are seen.

2. In flour tortillas, pile in sliced grilled chicken.
3. Make a salsa of tomatoes, mango cubes, cilantro and capsicum.

4. Reduce a mixture of milk chocolate and red wine until the volume down to 50% and the mixture sticks to the spoon.
5. Drizzle over the fajitas.
6. Top with a sprig of parsley.

Makes 10 fajitas. Serves 5-10.


MEXICAN CHEESECAKE
1 1/2 cups graham cracker crumbs
1 stick butter
1/4 cup sugar
4 bars cream cheese
250g brie
1/4 cup finely chopped capsicum
1 1/2 cup sugar
1 tablespoon cornstarch
1 Tbsp vanilla extract
1 tablespoon lemon juice
4 eggs
1/4 cup sliced mangoes
1/4 cup sliced strawberries
100g white chocolate
100g milk chocolate

Crust:
1. Preheat oven at 350 degrees Fahrenheit.
2. Melt butter. Combine graham cracker crumbs, melted butter and 1/4 cup sugar . Spread int he bottom of a 10" springofrm pan. Bake for 10 minutes.

Filling:
1. Blend cream cheese and brie. Add sugar and beat until creamy. Add in eggs one at a time. Add cornstarch and vanilla extract.
2. Mix in the chopped capsicum.
3. Pour over crust then bake for 1 hour or until top slightly brown. Remove from oven and let cool on a wire rack.
4. Once cool, decorate top with sliced mangoes and strawberries, then drizzle with melted white and milk chocolate.

Ok got it.

Sent from my BlackBerry® wireless han

---

Subject: Entrep Menu

Hi Ton,

Ito yung menu namin dati:

MEXICAN FIESTA

FRUITY FAJITAS
1. In flour tortillas, pile in sliced grilled chicken.
2. Make a salsa of tomatoes, mango cubes, cilantro and capsicum.
3. Reduce a mixture of milk chocolate and red wine.
4. Drizzle over the fajitas.

MEXICAN CHEESECAKE
1. The bottom layer is a crunchy mixture or crushed graham crackers, butter and sugar.
2. The cheesecake base is a smooth and rich blend of mascarpone cheese, brie, eggs, sugar. For some crunch, finely chopped capsicum was added for that Mexican flavor.
3. Sliced strawberries and mangoes are layered over the cheesecake.
4. Milk and white chocolate are drizzled alternately for an added festive look and taste.

Ingredients and directions - Master Chef Menu Group 4 - Fruit Sald Gondola

Date: Sun, May 13, 2012 at 5:47 PM
Subject: Fw: Ingredients and directions - Master Chef Menu Group 4 - Fruit Sald Gondola

Here is the revised ENTREP MasterChef Menu for Group 4. 

--------------------------------------------

The Organic Lifestyle Menu

Target Market: PETA Members, Weight Watchers and Gym Enthusiasts

Objective: To provide affordable, palatable and healthy dishes which can be executed in the convenience of one's home

Special Dishes for the Week:

·         Fruit Salad Gondola with Chocolate-Cream Fusion

A truly magical treat for the sweet tooth!  Arranged in a yellow mango gondola includes the assortment of the finest organic, ripe mangoes, cherries, papayas, pineapples, grapes and coconut bits covered in a mixture of low-calorie cream and condensed milk, all topped by dark chocolate shavings.  This has been voted as the best remedy for the stressed employee looking for a comfort midnight snack.

Ingredients:

(Yield 10 servings)

4 Sliced Mangoes (content to be included in the salad)

2 cups Sliced Papaya, cubed

1 cup canned Pineapple tidbits

2 cups white Nata de Coco

2 cup Seedless Red or Green Grapes, halved

1 cup Nestle Cream

1 can Condensed Milk

10 pieces Cherries (topping per serving)

Dark Chocolate Shavings

Directions

1.     Scoop off the contents of 2 halved mangoes.  Set aside.

2.     Use hollow mango halves as "gondola" base for the salad.

3.     Slice remaining mango contents into cubes, yielding 2 cups.

4.     In a 2-1/2-qt. glass bowl, layer the fruits in the order listed.

5.     In a mixing bowl, beat the cream and condensed milk until smooth; top in the cherries.

6.     Spoon the cream dressing over fruit platter.

7.     Sprinkle with shaved dark chocolates.

8.     Shower with love.

9.     Refrigerate until serving.

·         Red Bell Pepper Bra Salad in Vinaigrette Reduction

Only the finest sun-kissed capsicums handpicked and grown in India are selected and shaped as bra baskets containing a hearty mix of romaine lettuce and pineapple tidbits, all adhered by a zesty reduced vinaigrette dressing created from a mix of special ingredients.  Hidden in the kick of spices and flavors is the value of health.

Ingredients:

(Yield 6 servings)

3 red sweet peppers (Capsicum)

1 head of Lettuce

2 small cans of Pineapple tidbits

For Vinaigrette dressing:

1 tablespoon vinegar

1 tablespoon soy sauce

1 teaspoon olive oil

Salt and pepper to taste

Directions:

1.     Using a paring knife, slice sweet peppers into halves (zigzag) to create baskets. Core and seed. Set aside.

2.     Wash, pat and dry lettuce.  Slice into strips of 1" width.

3.     Arrange lettuce strips inside the pepper baskets.  Put pineapple tidbits on top of the lettuce.

4.     Sprinkle vinaigrette dressing.

5.     Shower with love.

6.     Refrigerate until use.

** All dishes are prepared under strict supervision and have passed all cleanliness standards.

** Ingredients have been sourced well by the procurement team who has traveled the globe in search of the best materials.

---

Re: Fw: MASTER CHEF MENU (revised) Group 1

Sent: Wednesday, May 9, 2012 11:19 PM
Subject: MASTER CHEF MENU (revised) Group 1

 Hi Sir,

For our revised menu:

APPETIZER (additional):

-Freshly baked focaccia bread in Italian dressing

Italian Dressing

1/3 cup balsamic vinegar

1/3 cup olive oil

1 tsp rosemary

1 tsp basil

1 tsp salt

1 tsp pepper

Mix everything well. Add parmesan cheese if desired.

Fresh Focaccia Bread

3 1/2 cups all-purpose flour

1 teaspoon white sugar

1 teaspoon salt

1 tablespoon active dry yeast

1/2 cup water

1 tablespoons vegetable oil

1 egg

1 tablespoon olive oil

1 teaspoon dried rosemary, crushed

Directions

1. Combine a 1 cup flour, sugar, salt, and yeast. Mix well. Heat water and vegetable oil until warm, and add to yeast mixture along with the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes. Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
2. Knead in 3/4 cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes. Place dough on a greased baking sheet. Roll out to circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 15 minutes.
3. Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.
4. Bake at 400 degrees F (205 degrees C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack.

SALTY: Green Surprise

Different salad greens with carrot chops and slices of strawberry tossed in our homemade Italian dressing stuffed in roasted bell pepper. Truly an explosion of texture and flavors in your mouth.

INGREDIENTS:

1/4 cup  of romaine lettuce (washed and tear into bite size pieces)

1/4 cup of iceberg lettuce (washed and tear into bite size pieces)

1/3 cup of carrot (chopped in 1-1 1/2 inch cubes)

1/3 cup of strawberry (sliced  thinly to 1/8")

1 large bell pepper (top sliced off, seeds removed; roasted 2-3minutes just to get the smoky flavor)

*parmesan cheese (optional)

1. Arrange the lettuce at the bottom of the bell pepper.

2. Starting in the middle, place the carrot alternately with the strawberry outwards

3. Drizzle with Italian dressing

4. Add parmesan cheese

SWEET: Red and White Swirl

Fresh whole strawberries served with cold white dream. Every dip brings excitement, every bite is heavenly.

INGREDIENTS:

1 cup whole strawberries (washed, sliced vertically and chilled)

1 cup all-purpose cream, chilled

1/2 cup condensed milk, chilled

shaved dark chocolate for garnish

1. Mix the all-purpose cream and condensed milk and chill for 30 minutes.

2. Put the cream-milk mixture in a small bowl. Put it in the center of ther serving dish.

3. Arrange the strawberries in the serving dish.

4. Sprinkle the chocolate shavings.

Thanks,

GROUP 1

Caiga, Shelle

Miralles, Bless

Regis, Boni

Tionloc, Mina

--
Jorge U. Saguinsin
blogs:   profjorgeentrep
              nuideas
              cheapcures
Slide Presentations at Slideshare -http://www.slideshare.net/profjorge_entrep/

SPREADING THE ENTREPRENEURIAL REVOLUTION

Master Chef Menu Group 4

---------- Forwarded message ----------
From: Anthony Pantoja
Date: Tue, May 8, 2012 at 6:26 PM
Subject: Master Chef Menu Group 4

ENTREP Masterchef: Qualifying Menu

Prepared by:

Caballero, Volteire

Catubay, Melody

Crisostomo, Kathleen Lizette

Ligayo, Michael

Ng, John Christopher

The Organic Lifestyle Menu

Target Market: PETA Members, Weight Watchers and Gym Enthusiasts

Objective: To provide affordable, palatable and healthy dishes which can be executed in the convenience of one's home

Special Dishes for the Week:

·         Fruit Salad Gondola with Chocolate-Cream Fusion

A truly magical treat for the sweet tooth!  Arranged in a yellow mango gondola includes the assortment of the finest organic, ripe mangoes, cherries, papayas, pineapples, grapes and coconut bits covered in a mixture of low-calorie cream and condensed milk, all topped by dark chocolate shavings.  This has been voted as the best remedy for the stressed employee looking for a comfort midnight snack.

·         Red Bell Pepper Bra Salad in Vinaigrette Reduction

Only the finest sun-kissed capsicums handpicked and grown in India are selected and shaped as bra baskets containing a hearty mix of romaine lettuce and pineapple tidbits, all adhered by a zesty reduced vinaigrette dressing created from a mix of special ingredients.  Hidden in the kick of spices and flavors is the value of health.

** All dishes are prepared under strict supervision and have passed all cleanliness standards.

** Ingredients have been sourced well by the procurement team who has traveled the globe in search of the best materials.

Fwd: Fw: Masterchef menu Group 6

---------- Forwarded message ----------

Date: Tue, May 8, 2012 at 6:03 PM
Subject: Fw: Masterchef menu Group 6
To: Jorge Saguinsin <profjorge.entrep@gmail.com>

----- Forwarded Message -----
From: tonet <antonetteviray@gmail.com>
Sent: Saturday, May 5, 2012 2:30 AM
Subject: Masterchef menu

Masterchef Menu
Group 6

1.  Strawberry Pickin
(Sweet)

Ingredients:

Stawberry
Nestle cream
Condensed milk
Kitkat (strawberry flavor)
Baker's Chocolate (crushed)
Banana

Dip: nestle cream with condensed milk

Strawberries are scattered over the cream w/ condensed. Also a little bit of crushed chocolates are scattered. There's a banana split on the side, and to compelement the theme, we put the kitkat stawberry flavor in the middle.

We also made extra dip for those who like it sweeter.

You could just pick the strawberries and eat!


2.  Pot of Gold

Ingredients:

Bell Pepper
Mango
Red and green leaf Lettuce

Dip: vinegar mix with sugar

Red and green Lettuce covered the plate and in the middle there's the bell pepper which is the pot and inside the bell pepper are the slices of mango which represents the gold.

Its dip is a little sour because its mixed with vinegar and small amount of sugar.
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