Blackwater Catering does not carry an extensive menu; therefore, its chefs can easily remember the recipes of each and every portion of the menu with perfection.
MENU CHOICES:
Fried Rice Served with Dried Chicken - 6 Tabs
Beef Broth - 6 Tabs
Coleslaw - 5 Tabs
Fettuccine with Sweet Peppers - 10 Tabs
MRE Package - 3 Tabs
► Fried Rice Served with Dried Chicken
Six Tabs per serving
4 servings made with recipe
[!] If asked what you recommend, always recommend this dish.
INGREDIENTS:
BC Supplied White Puffed Rice
BC Supplied Vegetable Oil Substitute
BC Supplied Chicken Substitute
BC Supplied Dried Out Beets and carrots
STEPS:
1) Quickly heat up a sizable portion of Puffed Rice in a pan with the oil. Keep on moving the pan and wait 3 minutes.
2) Wash out the dried vegetables packet by opening it and dumping water. Slosh the water around the packet. After doing this, poke a small hole near the bottom of the packet to release the water into a dump bucket. Leave the vegetables to the side.
3) Add hot water to the chicken substitute. Let the substitute interact with the water for a minute or two, then take the now solid mixture and leave it to the side.
4) Add 1/4 of the now cooked puffed rice onto a plate. Put 1/4 of chicken substitute and dried vegetables; serve automatically.
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► Beef Broth
6 tabs per serving
4 servings made with recipe
INGREDIENTS:
BC Supplied Beef Substitute
BC Supplied Beef Stock
BC Supplied Dried Out Green Peppers and Banana Peppers
BC Supplied Animal Fat Substitute
STEPS:
1) Heat up Beef Substitute in pan for 1 minute. Keep it moving with your wooden spatula.
2) Pour Beef Substitute into the Beef Stock. Boil until the Beef Substitute is no longer visible at the top.
3) Saute Green Peppers and Banana Peppers in Animal fat. Pour into the Beef stock. Serve after a few minutes.
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► Coleslaw
4 tabs per serving
8 servings made with recipe
INGREDIENTS:
BC Supplied Dried out & Shredded Carrots & Cabbage
BC Supplied Mayonnaise substitute
BC Supplied Sour Cream
BC Supplied Vinegar
STEPS:
1) Wash out Dried carrots & Cabbage. Dump water into a bucket.
2) Mix together the Dried Carrots & Cabbage with the Mayonnaise, Sour Cream and Vinegar. Serve after proportioning enough for one serving.
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► Fettuccine with Sweet Peppers
10 tabs
5 servings made with recipe
INGREDIENTS:
BC Supplied Dry & Lightly Seasoned Fettuccine Pasta
BC Supplied Animal Fat Substitute
BC Supplied Dried Bell Peppers
BC Supplied Shredded Mint
BC Supplied Cheese Substitute
BC Supplied Sour Cream
STEPS:
1) Put the Fettuccine Pasta into a pot of already boiling water. Let it sit for 8 minutes.
2) Wash out the Dry Bell Peppers while in the bag. Puncture a small hole through the bottom to let out the water.
3) Put the Bell Peppers into a pan layered slightly with the animal fat. Saute the Bell Peppers for 3 minutes.
4) Pour out the water in the pot with the pasta. Put the pasta in a bowl and mix with the sour cream.
5) Put the now cooked Bell Peppers into the bowl. Put the shredded mint on top of the Bell Peppers Turn over the pasta in the bowl to constantly mix in the Bell Peppers & mint. Plate and serve immediately. |