“Egg and Bacon Canapés”

Ingredients
 3hard boiled eggs, peeled
 3slices whole wheat or white toast
 1/4 cup (60 mL)low-fat mayonnaise
 1/2 tsp (2.5 mL)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
 2slices cooked bacon, cut into bite-sized pieces

Preparation
Step1:

Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1 cm) slices.

Step2:

Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.

Step3:

In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and pepper.

Step4:

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.
 “Chips and Dip”

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)sour cream, optional

 5 cup nachos or tortilla chips

 1/4 cup tomato, seeded and diced

 1/2 cup cheese spread

 Preparation
Step1:

Sauté onion and beef until cooked. Add mushrooms. Cook for 2 minutes.

Step2:

Add DEL MONTE Italian Style Spaghetti Sauce. Cook while stirring for 5 minutes or until
slightly dry. Set aside.

Step3:

Arrange chips on plate. Top with sautéed mixture and tomatoes. Drizzle with cheese spread.
Serve with sour cream if desired. Serve immediately.

“Chicken Tinola Soup”

Ingredients:

 1 stalk lemongrass, pounded and tied

 2 sachets 8g MAGGI® MAGIC SARAP®

 2 thumb-size ginger, cut into strips

  ¼ cup picked chili tops 10g

 1 pc finger chili

 ½ kg chicken legs and thighs

 1 pc small unripe papaya, sliced 250

 4 cloves garlic, crushed

 1 pc onion, chopped 80g

 2 tbsp vegetable oil

 4 cups water

Preparation
Step1:

Season chicken with 1 sachet of MAGGI® MAGIC SARAP®.

Step2:

Sauté garlic, onion, ginger, lemongrass and finger chili in oil. Add chicken and cook for 5
minutes. Pour water, boil, skim the scum and simmer for 10 minutes.

Step3:

Add papaya and simmer for another 10 minutes. Season with MAGGI® MAGIC SARAP®. Stir
in chili tops. Transfer into a serving bowl and serve immediately.

ASSIGNMENT

Recipe of:

-Canape
 -Chips and Dip
-Soup

Group 8

Irmalyn F. Pinlac

Ysabel Plomo

Efloven C. Rebontazo

Trizia Padpad

Angel Ann Padecio

BIT-FSM11