HANZ HOTEL AND RESTAURANT

AQUINO STREET, BUTUAN CITY

09505298460

BREAKFAST MENU

Coffee
• Peanut Butter Mocha – 75.00
• Italian Coffee Cappuccino – 85.00
• Spiced Coffee – 75.00
Juices
• Watermelon Limenade – 75.00
• Pineapple Juice – 80.00
• Cucumber juice- 70.00
Mian Dish
• Italian Chicken Breast – 280.00
• Spicy Beef Kebabs – 320.00
• Herb and Parmesan Crumbled Baked Fish – 310.00
Rice
• Garlic Fried Rice – 45.00
• Fried Rice with Broccoli and Shrimp – 55.00
• Mushroom Friend Rice – 60.00
Dessert
• Ambroisa – 80.00
• Vegan French Toast – 85.00
• iChocolate Covered Strawberries – 95.00
 FOOD
&
BEVERAGE
SERVICES

Submitted to :
Mel-an Gerona
Submitted from :
Hanah Jane B. Cañete
HRT- 1 (TUNA)
BREAK FAST
RECIPE’s
COFFEE BREAD
Peanut Butter Mocha Aimish White Bread
Italian Coffee Capuccino Buttermilk Bread
Spiced Coffee Skillet Corn Bread

JUICES FRUITS
Watermelon Limeade Banana
Pineapple Juice Grapes
Cucumber Juice Orange

RICE
Plain Rice

Garlic Fried Rice

2 tbsp vegetable oil Heat the oil in a large skillet over medium-high heat. When the
1 ½ tbsp chopped garlic oil is hot, add the garlic and ground pork. Cook and stir until
2 tbsp ground pork the garlic is golden brown. And then add to the pan with
4 c cooked rice the ground pork. Stir until it ready to serve .
1 ½ tsp garlic
Salt and pepper to taste.
Mushroom Fried Rice

1 c diced onions Oil as required. Heat oit. Fry cashews nuts and onions. Then
½ green pies add mushrooms, chilly powder, salt, coriander powder, green
1 tomato peas and tomato. Add water in it. Fry till oil separates form the
1 spoon chili powder mixtures. Then mix, cooked rice and garnish with chopped
5 cashews leaves.
¼ cup water
Cooked rice
Corriader chopped to garnish
Salt to taste
 Main Dish
Italian Baked Chicken Breast

1 ( 16 ounce ) bottle 1. In a shallow baking dish, mix the salad dressing

Italian-style salad dressing garlic powder, and salt. Place the chicken in bowl,
1 teaspoon garlic powder and turn to coat. Marinate ijn the refrigerator atleast
1 teaspoon salt 4 hrs.
4 skinless,boneless chicken 2. Pre-heat the grill for high heat. Lightly oit grate
Breast halves discard marinate and grill chicken 8 mins on each
Side, or until juices run clear.

Spicy Beef kebabs

150g.Beef rumpstuck Cut beef rump inti 2.5 cm cubes. Mix all ingredients
½ tsp ground coriander in a bowl and stir in beef. Cover and leave in the
½ tsp ground cumin refrigerator for 6-8 hours.Thread cuts onto metal
¼ tsp paprika skewers, packing cubes close together. Grill in the
¼ tsp minced garlic oven,barbecue on mini grill under highheat for 8-10
Salt and pepper minutes, turning to brown all sides. Brush with
1 tsp vinegar remaining marinade during cooking.
2 tsp soy sauce
1 tsp olive oil
Herb and Parmesan-crumbed Baked Fish

¼ cup fresh bread crumbs Pre-heat the oven to 200°c. Combine the bread crumbs,1
t parsley parsley, parmessan, lemon zest, and olive oil.
2 t parmesan cheese, finely grated Mix well. Pace the fish on an oven tightly sprayed
2 t olive oil with baking paper. Press some of the breadcrumb
Salt and pepper mixture onto the top side of each fish fillet.
1 firm texture fish fillet Baked in the oven for 15 mins or until the crumbs
Eg. Gurnard, tarakihi golden.
 Dessert
Ambrosia

250 ml flavored or plain yogurt Place the yogurt into mixing bowl. Cut banana into small
1 large banana pieces. Chops nuts roughly and add to bowl. Add
¼cup berries marsmallows. And stir mixture until just combined.
2 t walnuts
2 t marsmallow

Vegan French Toast

1 large banana In a food proccessor or blender, add the banana, coconut,

¾ c full-fat coconut milk milk, maple syrup, vanilla extract and cinnamon. Blend.
1 tbsp maple syrup Pour your french toast dip into shallow bowl that will fit
1 tsp vanilla extract your slices of bread. Heat the vegan buttee, when hot, dip
½ tsp cinnamon a slice of bread into the batter and coat both sides. Place
1 tbsp vegan butter the bread in a hot pan and fry for a couple of min until
4-6 slices of bread it golden brown.

Chocolate Covered Straberries

½ c chocolate chips Use a bowl to melt the chocolate chips angd heavy cream
3 tbsp Heavy cream together over simmering of water. Once the mixture
12 fresh strawberries appears to have just melted, removed from the heat and stir.
Dip each strawberries in the chocolate and palce them onto
Parchment paper. Let the straberries dry before serving.
 HANZ HOTEL AND RESTAURANT
AQIUNO, STREET BUTUAN CITY
09505298460

LUNCH/ DINNER MENU

Appetizer White Wine

• Chorizo and Egg Toppers – 85.00 Chardonay – 150.00
• Salsa Meatballs – 75.00 Sweet Dreams – 180.00
• Britol Boy Smoked Salmon – 95.00 Reisling – 190.00
Soup Red Wine
• Corn Soup – 110.00 Barolo – 250.00
• Hearty Briccoli Cheddar Soup – 115.00 Chianti Classico – 250.00
• Vegetarian Tomato Soup – 115.00 Syrah – 300.00
Salad
• Green Salad – 185.00
• Coleslaw Salad – 190.00
• Avocado Salad – 195.00
Main Dish
• Peppercorn Beef Tendeeloin – 185.00
• Salmon Steak – 190.00
• Dried Meat Seasoned – 195.00
Rice
• Garlic Fried Rice – 50.00
• Mushroom Fried Rice – 55.00
• Plain Rice – 50.00
Dessert
• Sugar Free Cherry Dump Cake – 95.00
• Banana Boat – 110.00
• Fruit Custard – 115.00
Juices
• French Peach Juice – 75.00
• Mango Juice – 55.00
• Buko Juice – 45.00
LUNCH / DINNER
RECIPE’s
 APPETIZER

Chorizo and Egg Toppers

2 hard-cooked eggs-chopped
¼ c KRAFT real mayonaise
30 RITZ CRACKERS
¼ c chopped Mexican chorizo drained
¼ tsp salt and pepper

Mix eggs, chorizo and mayo until well blended. Season with salt and pepper. Spread about 1 ½ of egg
mixture onto each cracker just before serving.

Salsa Meatballs

12 frozen fulley cooked meats

¼ c TACO BELL
12 pimento-stuffed green olibes
24 RUTZ CRACKERS
¼ c A.l thich & chunkey salsa

Heat oven to 350 °F . Cooked meat ball as directed on package, cut in half. Place in large bowl. And
steak sauce and salsa, toss to coat. Put cheese slice in half. Place crackers in single layer on baking
sheets, top with cheese and meatballs. Baked 4 to 5 minutes or until cheese is melted, top with
olives.
Britol Bay Smoked Salmon

1 pkg.(8oz.) Cream cheese softened

½ lb. Smoked salmon, flaked
24 won ton wrappers
1 pkg. (8 oz.) KRAFT shredded Sharp
Cheddar cheese
6 onions, sliced
 SOUP

Corn Soup

1(15 ounce) can cream style corn

1(14.5 ounce) can slow medium chicken broth
1 egg beate
1 tbsp cornstarch
2 tbsp water
In sauce pan combine the cream style corn and cricken broth. Bring to a boil over medium, high
heat. In a small bowl or cup, mix together the cornstach and water; pour into the boiling corn soup
and continue cooking for about 2 minutes or until thickend. Gradually add beaten egg while sitrring
the soup. Remove the heat and serve.

Hearty Broccoli Cheddar Soup

½c melted butter
1 minced onion
½ c flour
4 c milk
2 c organic of chopped broccoli
3 c shredded cheddar cheese
2 c swanson’s begetable broth
Ground nutmeg
Salt and pepper
In a pot, combine the melted butter and.onions. Let them simmer for a few minutes. Then add the
flour over the onions. Stir in the milk, oragnic Valley half and broccoli. Allow thee newly added
ingredients to cook for thirty minutes. As these simmer, slowly whisk in the cheddar cheese and
swanson vegetable broth. Serve this soup with a piece of french bread.

Vegetarian Tomato Soup

4 c vegetable stock
1 c crushed tomatoes
1 Tbsp cumin
3 tbsp of red thai chiles
1.5 tbsp bllack pepper
1tbsp lemon juice
4 c cooked red onions
Warm the olive oil in a large soup pot over medium high-heat and viggies. Saute 5-10 minutes on
medium heat. Add the cup of crushed tomatoes, black pepper cumin and lemon juice. Cooked for
another 20 minutes. After, add cooked red beans and.continue to cook for an additional 25 minutes
until beans thoroughly warm. To serve, add red thai chiles oh top and fresh green to taste.
 SALAD

Green Salad

Celery,chopped
Radish
Tomato
Cucmber
Carrots
Lettuce

Wash all ingredients well. Mix together and chill slightly before serving. Either mix with the dressing
immediately before serving or serve the dressing separately.

Coleslas Salad

Grated carrot
Pineapple pieces
Apple
Celery
Parsley
Kiwi
Raisins

Wash all ingredients. Place prepared in a bowl. Add mayonaise and mix together until coeslaw is
coated well.
Avocado Salad

2 ripe avocados
3 tbsp olive oil
2 tbsp balsamic venigar
½tsp salt
½ tsp black pepper
¼ c chopped red onion
½ c crumbled gorgonzola cheese

Cut avocados in half andd slice into thin wedges . In a bowl, combine oil, vinegar, salt and pepper.
Whish till well blended. Stir in onion and cheese, mixing well. Place avocado wedges on plates and
spoon the dressing over.
 Main Dish
HEAVY DISH

Pepper Corn Beef Tenderloin

2tbsp whole white pepper corn

3 lb trimmed beef tenderloin
1 tbsp olive oil
1 tsp salt
1 spring rosemary

Pre-heat a grill to 400 degrees. Rub the tenderloin with oil and crack the peppercorns. Coat to meat
with salt a nd peppercorns. Put the tenderloin on grills and roast 20 minutes . Turn the beef over
and roast another 15 minutes. Turn the beef over and roast another 15 minutes until a meat
thermometer reads 140 degrees. Let the meat rest 10 minutes before cutting.

Salmon Steak

2 salmon steak
8 oz each 1 “thick”
1 Lemon sliced
1 tsp salt
1 tsp pepper
2 tsp paprika

Season the salmon with salt and pepper on each side. Then rub each side with the paprika. Use half
the lemon to squeeze onto the salmon for 10-13 minutes or until opaque in the center. Serve the
lemon and perhaps as Riesling.
Seasoned Dried Meat

2 lbs.boneless pork butt or beef round

⅓ c soy suace
5 tbsp packed brown sugar
1 tsp salt
⅓c vinegar
2 gloves garlic, minced

Combine all ingredients thoroughly and store covered in the refrigerator for several days. Dry in the
sun if possible, or arrange them on a cookie sheet and fry them in a show oven (140°F) for 5 hours.
Fry or broil ti desired doneness.
 Rice

Garlic Fried Rice

2 Tbsp vegetable oil

1 ½ tbsp chopped garlic
2 tbsp ground pork
4 c cooked white rice
1½ tsp garlic
Salat and black pepper

Heat the oil in a large, skillet over medium-high heat. When the oil is hot, add the garlic and ground
pork. Cook and stir until the garlic is golden brown. And then add the rice to the pan with the ground
pork. Stir until it ready to serve.
Mushroom Fried Rice

1 c diced onions
1 tomato
1 spoon chili powder
5 cashews
¼ c water
Cooked rice
Corriander Chopped to garnish
Salt and pepper

Heat oil in a work. Fry cashews nuts and onions. Then add mushrooms, chilly powder, salt,
corriander powder, green peas and tomatoes. Add water in it. Fry till oil separates from mixtures.
Then mix cooked rice and garnish it with chopped corriander leaves .

Plain Rice
 DESSERT

Sugar Free Cherry Dump Cake

1 box sugar free yellow cake mix Pre-heat oven to 350 degrees F. Dump strawberries
1 stick butter in buttom of 12x9 cake pan. Empty cherry pie filling.
1 can sugar free cherry pie filling Spread in pan. Top with dry cake mix. Cut butter into
1 c strawberries sliced squares and place on the top. Space out evenly. Bake
For 1 hour or until cake is golden brown.

Banana Boats

4 medium unpeeled ripe Cut banana peel lengthwise about ½ in deep, leaving
Bananas ½ in. At both ends. Openpeel wider to form a pocket.
4 tsp mimiature chocolate chips Fill each with 1 tsp chocolate chips and 1 tbsp
4 tbsp mimature marshmallow marshmallow. Crimp an dshape four pieces of heavy-
Duty foil ( about 12 inches squares) around
bananas,forming boats. Grill covered,
Over medium heat for 5-10 minutes or
until marshmallow melt and are golden brown.

Fruit Custard

1 c custard (fresh/made from powder) Place custard into a mixing bowl. Cut canned fruit up
½ can, canned fruit, drained into biye-sized pieces and add to bowl along with the
¼ c berries (fresh or frozen) berries amd marshmallow. Stir mixture until just
6 marshmallow combined.

COFFEE WHITE WINE

Mocha Coffee Chardonay
Fireside Coffee Sweet Dreams
Snowlake Coffee Riesling
JUICES RED WINE
French Peach Juice Barolo
Mango Juice Chiante Classico
Buko juice Syrah
F

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