Event Name: Rogelio Rafael’s Wild One

STARTER: BAKED POTATO SKIN

Prep Time10 minutes Instructions

Cook Time15 minutes 1. Preheat oven to 450 degrees Fahrenheit.
Total Time25 minutes
2. In a bowl, combine olive oil, salt, garlic powder, pepper,
Servings6
Parmesan cheese, and paprika. Mix well. Set aside
3. Slice the potatoes in half (lengthwise). Scrape the pulp
Ingredients
until the thickness reaches about a quarter of an inch.
•4 to 5 large baking potatoes
4. Brush the oil and spice mixture on each potato skin.
•6 pieces cooked bacon strips crumbled
Grease a baking tray, and arrange the potato skin.
•1 1/2 cups sharp cheddar cheese grated
5. Place inside the oven and bake each side for 8 to 9
•2 tablespoons Parmesan cheese grated
minutes.
•3/4 cup sour cream
6. Remove from the oven and arrange crumbled bacon
•1/4 cup green onions chopped
and sharp cheddar cheese in each potato skin.
•1/2 teaspoon salt
7. Put-back in the oven and bake for 2 to 3 minutes more.
•1/2 teaspoon garlic powder
8. Remove from the oven and allow to cool down.
•2 tablespoons olive oil
9. Put sour cream on top and garnish with chopped green
•1/4 teaspoon paprika
onions.
•1/8 teaspoon ground black pepper
10. Serve as an appetizer. Share and enjoy!
 SALAD: FRUIT SALAD

Prep Time30 minutes Instructions

Cook Time10 minutes
1. Open the fruit cocktail and drain the syrup by
Total Time40 minutes
Servings10 pouring it on a colander. Let the liquid drain totally
(around 30 minutes).
2. Arrange the drained fruit cocktail in a mixing bowl.
Ingredients Add the table cream, condensed milk, and
•2 cans 30 oz. fruit cocktail maraschino cherries.
•1 can 7.6 oz. table cream 3. Gently fold the mixture until all the ingredients are
•7 oz. 1/2 can condensed milk well distributed. Cover the mixing bowl with sling
•12 pieces maraschino cherries wrap then refrigerate overnight.
4. Remove from the fridge and transfer to a serving
bowl.
5. Serve. Share and enjoy!
 MAIN COURSE: LEMON CHICKEN

Instructions
1. Cut each chicken breast in half lengthwise. Place chicken
Cook Time 30 minutes
Servings 8
between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-
inch thickness, using a rolling pin or flat side of a meat
mallet. Sprinkle chicken with salt and pepper. Lightly dredge
Ingredients chicken in flour, shaking off excess.
• 4 skinned and boned chicken breasts (about 1 1/2 2. Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick
lb.) skillet over medium-high heat. Cook half of chicken in skillet
• 1 teaspoon salt 2 to 3 minutes on each side or until golden brown and done.
• ½ teaspoon pepper Transfer chicken to a serving platter, and keep warm. Repeat
• ⅓ cup all-purpose flour procedure with 1 Tbsp. butter and remaining olive oil and
• 4 tablespoons butter, divided chicken.
• 2 tablespoons olive oil, divided 3. Add broth and lemon juice to skillet, and cook 1 to 2 minutes
• ¼ cup chicken broth
• ¼ cup lemon juice
or until sauce is slightly thickened, stirring to loosen particles
• 8 lemon slices from bottom of skillet. Add 8 lemon slices.
• ¼ cup chopped fresh flat-leaf parsley 4. Remove skillet from heat; add parsley and remaining 2 Tbsp.
• Garnish: lemon slices butter, and stir until butter melts. Pour sauce over chicken.
Serve immediately. Garnish, if desired.
 DESSERT: BANANA CREAM CARAMEL
INSTRUCTIONS
Prep Time 12 minutes B. Make Graham Cracker Crumble
Cook Time 6 minutes A. Make Pastry Cream 1. Crush crackers in a large ziplock type bag. Pour crumbs,
Total Time 59 minutes 1. In a medium bowl, beat eggs with a fork to sugar and melted butter into a bowl and , stir until fully
INGREDIENTS Servings 6 combine. Set aside. combined. Pour into a 9"x13" casserole dish and press
• 2 bananas I used two bananas
• caramel sauce Good quality or dulce de 2. Mix sugar, cornstarch and salt in a medium into a even layer. Bake at 350*F for 10-12 minutes,
leche. saucepan. Gradually pour in milk, while until light brown. Allow to cool.
• fresh whipped cream I used 3/4 cup whisking, to make a smooth mixture. Cook C. Assemble dessert
heavy whipping cream and 1 over medium heat, stirring almost constantly, 1. Spoon about 2 tablespoons graham cracker crumble
Tablespoon powdered sugar until the mixture thickens and boils. Continue
• Vanilla Pastry Cream into individual serving dishes. Use a small glass to press
to cook and stir one minute. the crumble into a firm layer (as pictured below).
• Vanilla Pastry Cream
• 2/3 cup sugar can be reduced to 1/2 3. Pour several tablespoons of the hot mixture 2. Add a layer of pastry cream into each dish. For easy
cup if you prefer desserts less sweet into the bowl with the eggs and immediately assembly, fill a large ziplock type bag with the pastry
• 1/4 cup cornstarch stir well. Pour warmed egg mixture into the cream, snip off the end and fill the dishes from this bag.
• 1/2 teaspoon salt pan with the rest of the hot milk mixture. 3. Add a few slices of banana.
• 3 cups whole milk Return to a slow boil, and cook one minute,
• 2 eggs 4. Top bananas with a layer of whipped cream.
stirring constantly. 5. Add some graham cracker crumble and a drizzle of
• 2 tablespoons butter
• 1 tablespoon vanilla extract or 2 4. Remove from heat and stir in butter and vanilla. caramel (scoop caramel or dulce de leche into a small
teaspoons vanilla extract and 1 Set aside to cool. When the pan has cooled, ziplock bag and snip off the end for easy application).
teaspoon vanilla bean paste place in the refrigerator to fully cool. If desired, 6. Repeat layers 2-5
• Graham Cracker Crumble lay a piece of plastic wrap on the top surface of 7. Serve immediately or refrigerate up to 3 hours. Top
• 1 1/2 cups graham cracker crumbs the pastry cream to prevent a skin from
about 10 full sized crackers with a slice of fresh banana just before serving.
forming.
• 1/3 cup butter melted
• 1 tablespoon sugar
 STARTER: CHEESY CORNDOG
Instructions
Prep Time 20 minutes 1. Place a hot dog in the middle of a cheese slice.
Cook Time 15 minutes 2. Roll the cheese slice around the hot dog, then push a
Total Time 35 minutes wooden skewer inside.
Servings 6 3. Place the cheese-wrapped hot dogs seam side down on
a baking sheet.
Ingredients 4. Freeze for 20 minutes.
8 slices american cheese, sliced 5. In a large bowl, combine the flour, salt, pepper, baking
8 hot dogs powder, milk, and eggs, stirring until the batter is
8 wooden skewers smooth and has no lumps.
2 cups flour (250 g) 6. Pour the batter into a tall glass cup for easier dipping.
1 teaspoon salt 7. Heat oil in a pot over medium-high heat until 375°F-
1 teaspoon pepper 400°F (190°C-200°C).
1 tablespoon baking powder 8. Take a frozen hot dog and dip it fully into the batter,
1 ½ cups milk (360 mL) lifting it out then rotating it to let excess batter drip off.
2 eggs 9. Using tongs, carefully place the battered dog into the
oil, for frying hot oil, rotating it so that it frys evenly. Remove when
ketchup, to serve golden brown, then pat with a paper towel to drain.
mustard, to serve 10. Serve with ketchup and mustard!
 MAIN COURSE: SPAGHETTI AND MEATBALLS
Instructions
Prep Time 20 minutes 1. In a large pot of boiling salted water, cook spaghetti
Cook Time 40 minutes according to package instructions. Drain.
Total Time 60 minutes 2. In a large bowl, combine beef with bread crumbs,
Servings 5 parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red
pepper flakes. Mix until just combined then form into 16
Ingredients balls.
1 lb. spaghetti 3. In a large pot over medium heat, heat oil. Add meatballs
1 lb. ground beef
and cook, turning occasionally, until browned on all
1/3 c. bread crumbs
1/4 c. finely chopped parsley
sides, about 10 minutes. Transfer meatballs to a plate.
1/4 c. freshly grated Parmesan, 4. Add onion to pot and cook until soft, 5 minutes. Add
1 egg crushed tomatoes and bay leaf. Season with salt and
2 garlic cloves, minced pepper and bring to a simmer. Return meatballs to pot
Kosher salt and cover. Simmer until sauce has thickened, 8 to 10
1/2 tsp. red pepper flakes minutes.
2 tbsp. extra-virgin olive oil 5. Serve pasta with a healthy scoop of meatballs and
1/2 c. onion, finely chopped
sauce. Top with Parmesan before serving.
1 (28-oz.) can crushed tomatoes
1 bay leaf
Freshly ground black pepper
 DESSERT: OREO DIRT CUPS
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 60 minutes
Servings 6
Ingredients
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant
Pudding (or sugar-free equivalent)
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant
Pudding (or sugar-free equivalent)
• 4 cups cold milk, divided
• 1 cup thawed COOL WHIP Whipped Topping,
divided
• 20 OREO Cookies, finely crushed
• 16 gummy worms/worm-shaped chewy fruit
snacks
Instructions
1. Whisk pudding with two cups each of cold milk per
flavor in two separate bowls. Let it set for 5 minutes.
2. Mix 1/2 cup Cool Whip in both the vanilla and chocolate
puddings separately.
3. Crush Oreos with a food processor or by using a Ziploc
bag and rolling pin. Scoop 1 tbsp. of Oreo crumbs on the
bottom of each cup.
4. Layer with 1/4 cup vanilla pudding mixture followed by
1 tbsp. Oreo crumbs. Then layer 1/4 cup chocolate
pudding mixture followed by 1 tbsp. of Oreo crumbs on
top.
5. Refrigerate one hour and top with worms before
serving.
 BEVERAGE: FOUR SEASONS JUICE DRINK

Prep Time 5 minutes

Total Time Instructions
4hrs and 5 minutes
Servings 5
1. Pour DEL MONTE juices on an ice tray. Cover and freeze
for 4 hours.
Ingredients
2. 2. Combine all ingredients except soda and fresh orange in
• 2 cans DEL MONTE Four Seasons Juice Drink
(240ml) a blender. Blend just to mix.
• 1 can DEL MONTE Sweetened Orange Juice 3. 3. Add soda and orange slices just before serving.
Drink (240ml)
• 1 can DEL MONTE Sweetened Mango Juice
Drink (240ml)
• 1 pc orange, sliced
• 1 can clear soda