EL VIENTO DE RESTAURANTE

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VIANDS

CHICKEN CORDON BLUE II

Ingredients 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream warm.

Procedure1. Pound chicken breasts if they are too thick.

Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

SALSA CHICKEN

Ingredients 4 skinless, boneless

chicken breast halves 4 teaspoons taco seasoning mix 1 cup salsa 1 cup shredded Cheddar cheese 2 tablespoons sour cream (optional)

Procedure1. Preheat oven to 375 degrees F (190

degrees C)2. Place chicken breasts in a lightly greased

9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

BEEF WELLINGTONIngredients 2 1/2 pounds beef

tenderloin 2 tablespoons butter, softened 2 tablespoons butter 1 onion, chopped 1/2 cup sliced fresh mushrooms 2 ounces liver pate 2 tablespoons butter, softened salt and pepper to taste 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 ounce) can beef broth 2 tablespoons red wine

Ingredients 2 1/2 pounds beef

tenderloin 2 tablespoons butter, softened 2 tablespoons butter 1 onion, chopped 1/2 cup sliced fresh mushrooms 2 ounces liver pate 2 tablespoons butter, softened salt and pepper to taste 1 (17.5 ounce) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 ounce) can beef broth 2 tablespoons red wine

Procedure1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a

small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

2. Melt 2 tablespoons butter in a skillet over medium heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

PASTA

MEDITERRANEAN

PASTA

Ingredients 1 (8 ounce) package linguine pasta 3 slices bacon 1 pound boneless chicken

breast half, cooked and diced salt to taste 1 (14.5 ounce) can peeled and diced tomatoes

with juice 1/4 teaspoon dried rosemary 1/3 cup crumbled feta cheese 2/3 cup pitted black olives 1 (6 ounce) can artichoke hearts, drained

Procedure1. Bring a large pot of lightly salted water to

a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.

2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

3. Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

PASTA PIZZAZ

Ingredients 1 pound farfalle

(bow tie) pasta 1/3 cup olive oil 1 clove garlic, chopped 1/4 cup butter 2 small zucchini,

quartered and sliced 1 onion, chopped 1 tomato, chopped 1 (8 ounce) package mushrooms, sliced 1 tablespoon dried oregano 1 tablespoon paprika salt and pepper to taste

Procedure1. Bring a large pot of lightly salted water

to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a large skillet over medium heat, melt the butter with the olive oil and saute the garlic, zucchini, onion tomato, mushrooms, oregano, paprika, salt and pepper for 15 to 20 minutes. Combine the pasta and sauteed vegetables and toss.

PASTA PRIMAVERA

Ingredients 1 (8 ounce) package dry

pasta 1/4 cup margarine 1 envelope dry vegetable

soup mix 1 1/2 teaspoons all-purpose flour 1 1/2 cups milk 2 tablespoons grated Parmesan cheese

Procedure1. Bring a large pot of lightly salted water

to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. In a saucepan melt margarine. Blend soup mix with flour and milk and add to skillet; stir. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese. Toss with cooked pasta.

DESSERT

TOFFEE DESSERT

Ingredients 1 (1.4 ounce) bar

chocolate covered toffee 1 (1.6 ounce) bar chocolate

covered crispy peanut butter flavored candy 1 cup crushed saltine crackers 2 cups crushed graham crackers 1/2 cup butter, melted 1 (5.1 ounce) package instant vanilla pudding mix 1 (5.9 ounce) package instant chocolate pudding

mix 2 cups milk 1 (12 ounce) container frozen whipped topping,

thawed 1 (8 ounce) container frozen whipped topping,

thawed

Procedure1. Place the chocolate covered toffee bar and chocolate

covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.

2. In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.

3. In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.

4. Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.

CHOCOLATE ÉCLAIR DESSERT

Ingredients 2 individual packages graham crackers 2 (3 ounce) packages instant vanilla pudding

mix 3 cups milk 1 (8 ounce) container frozen whipped

topping, thawed 1 (16 ounce) package prepared chocolate

frosting

Procedure1. Line the bottom of a 9x13-inch pan

with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.

BUSTER BARDESSERTIngredients 1 1/2 cups evaporated

milk 2/3 cup chocolate chips 1/2 cup butter 2 cups confectioners' sugar 1 teaspoon vanilla extract 1 pound chocolate sandwich cookies, crushed 1/2 cup melted butter 1/2 gallon vanilla ice cream, softened 1 1/2 cups roasted Spanish peanuts 1 (12 ounce) container frozen whipped topping,

thawed

Ingredients 1 1/2 cups evaporated

milk 2/3 cup chocolate chips 1/2 cup butter 2 cups confectioners' sugar 1 teaspoon vanilla extract 1 pound chocolate sandwich cookies,

crushed 1/2 cup melted butter 1/2 gallon vanilla ice cream, softened 1 1/2 cups roasted Spanish peanuts 1 (12 ounce) container frozen whipped

topping, thawed

Procedure1. In a saucepan over medium heat, combine

evaporated milk, 1/2 cup butter, chocolate chips, and confectioners' sugar. Bring to a boil, and cook 8 minutes, stirring constantly. Remove from heat, and stir in vanilla extract. Allow to cool thoroughly.

2. In a large bowl, mix together crushed chocolate sandwich cookies and 1/2 cup melted butter. Press onto the bottom of a 9x13 inch pan; freeze until firm. Spread softened ice cream over crust, then freeze until firm. Spread top with cooled fudge sauce, and sprinkle with peanuts; freeze until firm. Spread with whipped topping, and freeze until firm, or overnight.

BEVERAGE

SABROSO JUGOIngredient 1 Earl Grey tea bag 1 medium orange, thinly sliced 3 tablespoons white sugar 1 teaspoon rose water(optional)

Ingredient 1 Earl Grey tea bag 1 medium orange, thinly sliced 3 tablespoons white sugar 1 teaspoon rose water(optional)

Procedure1. Prepare a strong cup of tea with the

Earl Grey, letting the bag steep for 5 minutes. Place the orange slices, sugar, rose water, and tea into a 1/2 gallon pitcher. Fill with cold water, and stir to dissolve the sugar.

THANK YOU FOR COMING

TO El Viento De Restaurante I HOPE

YOU ENJOY, HOPE YOU COME BACK AGAIN….

By: Ms. April Queenie G. Cabus