CANAPE

EGG AND BACON CANAPES

INGREDIENTS:

3 hard boiled eggs, peeled

3 slices whole wheat or white toast
¼ cup (60ml) low-fat mayonnaise
½ tsp. (2.5ml) Dijon mustard
1 tsp. (5 mL) chopped fresh herbs (such as dill, chives or tarragon) plus
additional for garnish
Dash hot sauce
Pinch freshly ground pepper
2 Slices cooked bacon, cut into bite-sized pieces

INSTRUCTIONS:
Step 1: Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4
inch (1 cm) slices.
Step 2: Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast
to make 12 circles.
Step 3: In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce
and pepper.
Step 4: To assemble: Top toast with 1 egg slice, 1/4 tsp. (1.25 mL) dollop of
mayonnaise, a piece of bacon and garnish with fresh herbs.
https://www.eggs.ca/recipes/egg-and-bacon-canapes
 COCKTAIL

BORACAY

INGREDIENTS:

1.0 small bottle emperador Brandy

150.0 grams milo Chocolate Mix
3.0 sachet 3 in 1 mix Coffee
0.25 can condensed Milk
3.0 cups hot Water

INSTRUCTION
STEP1: Blend the ingredients until smooth.
STEP2: Pour the drink into a cocktail glass
https://twistedsunshine17.wordpress.com/2011/04/28/boracay-cocktail-drink/
 FINGER FOODS

ADOBONG MANI

INGREDIENTS:
1 1/2 to 2 lbs. raw shelled peanuts with skin

1 head garlic cloves halved

2 teaspoons salt

2 cups cooking oil

INSTRUCTION
1. Heat a cooking pot then pour-in cooking oil.
2. When the oil is hot, put-in the garlic and fry until the color turns golden to
medium brown.
3. Remove the garlic and set aside.
4. Adjust the heat to low then fry the peanuts while stirring occasionally. This
should take about 10 to 14 minutes.
5. Take the peanuts out of the cooking pot and drain excess oil using a sieve.
6. Transfer the peanuts to a mixing bowl. Share and enjoy!
https://panlasangpinoy.com/adobong-mani-fried-peanuts-recipe/
 CHIPS AND DIPS

DEL MONTE CHIPS AND DIPS

INGREDIENTS:
2 Tbsp. oil
1/3 cup onion, red, chopped
100 g beef, ground
1/4 cup button mushroom, canned, sliced
1/2 cup DEL MONTE Italian Style
Spaghetti Sauce (250g)
5 cup nachos or tortilla chips
1/4 cup tomato, seeded and diced
1/2 cup cheese spread
Sour cream, optional

INSTRUCTION:
1. Sauté onion and beef until cooked. Add mushrooms. Cook for 2 minutes.
2. Add DEL MONTE Italian Style Spaghetti Sauce. Cook while stirring for 5
minutes or until slightly dry. Set aside.
3. Arrange chips on plate. Top with sautéed mixture and tomatoes. Drizzle with
cheese spread. Serve with sour cream if desired. Serve immediately.
https://www.lifegetsbetter.ph/kitchenomics/recipes/1101/chips-and-dip
 CRUDITES

BASIC FRENCH-STYLE CRUDITES

INGREDIENTS:

2 cups carrots (cut into thin sticks)

2 cups red bell peppers (cut into strips)
2 cups asparagus spears
2 cups celery (cut into thin sticks)
1 1/3 cups Vinaigrette dressing

INSTRUCTION:
Gather the ingredients.

Wash and cut the vegetables.Keeping them separate put the carrots, peppers,
asparagus spears, and celery each into their own bowl.

Toss each vegetable with 1/3 cup dressing, cover, and chill for at least 8 hours.

Drain remaining dressing and arrange the marinated vegetable on a platter.

Serve cold and enjoy!

https://www.thespruceeats.com/basic-crudites-recipe-1374809
 PETITE SALAD

LETTUCE, CUCUMBER AND

TOMATO SALAD

INGREDIENTS:

2 tomatoes, cut into wedges

1 Boston lettuce, or curly leaf
1/2 cucumbers, medium size, thinly sliced
1 green onions/scallions, green tops
only, thinly sliced
1/4 cup Classic Vinaigrette
1 pinch salt [optional]
Ground pepper to taste [optional]

INSTRUCTION:
1. Cut the tomatoes into segments and place them in a salad bowl. Add the lettuce
leaves. Thinly slice the cucumbers and green onion tops, then add them to the
bowl.
2. Pour in the Classic Vinaigrette. Add salt and pepper to taste. Toss and serve
immediately.
.
 FRESH FRUITS AND VEGETABLES

ROASTED VEGETABLE SALAD WITH APPLE

CIDER VINAIGRETTE

INGREDIENTS:

1 pound parsnips, peeled and cut lengthwise

1 pound carrots, peeled and cut lengthwise
1 pound small golden beets, peeled and coarsely
chopped
10 -12 garlic cloves
1 cup frozen pearl onions, thawed
1 pound small Brussels sprouts, trimmed and halved
3 fresh rosemary or thyme sprigs
3 small bay leaves
3 tablespoons butter, melted
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Apple Cider Vinaigrette
1 head radicchio, separated into leaves
INSTRUCTION:

Step 1 : Preheat oven to 425°. Divide first 8 ingredients between two

aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat.
Spread vegetables in a single layer in each pan, leaving about 1 inch
between pieces. Season with salt and pepper.

Step 2:Bake both pans at 425° for 20 minutes, placing 1 pan on middle
oven rack and 1 pan on lower oven rack. Rotate pans front to back, and
top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables
are tender.

Step 3: Gently loosen vegetables, and add salt and pepper to taste.
Cool completely (about 20 minutes). Discard herb sprigs and bay leaves.
Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours
to 2 days.

Step 4: To serve, let vegetables stand 20 minutes or until room

temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.

Step 5: Arrange radicchio leaves on a serving platter; top with roasted .

Step 6 : vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with
salt and Pepper. Serve salad with remaining vinaigrette.