Canapes Recipe
Canapes Recipe
Canapes Recipe
Ingredients
1 cup mayonnaise
3 ounces cream cheese, softened
1 tablespoon grated onion
1 tablespoon minced chives
1/2 teaspoon cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
1 loaf (1 pound) white or rye bread
2 medium cucumbers, scored and thinly sliced
Diced pimientos and additional dill weed
Directions
In a blender or food processor, combine the mayonnaise, cream cheese,
onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover
and process until blended. Cover and refrigerate for 24 hours.
Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread
mayonnaise mixture over bread; top with cucumber slices. Garnish with
pimientos and dill.
Nutrition Facts
1 canape: 120 calories, 9g fat (2g saturated fat), 7mg cholesterol, 134mg sodium,
8g carbohydrate (1g sugars, 1g fiber), 2g protein.
Egg and
Bacon
Canapés
Ingredients
Nutrition Facts
Instructions
1. Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1 cm) slices.
2. Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.
3. In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and pepper.
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.
Tuna Salad Over Crackers
Ingredients
5 tablespoons mayonnaise
1 tablespoon minced onion
2 teaspoons minced celery
A dash of salt
Instructions
1. Combine tuna, onion, and celery in a bowl. Using a spoon, mix all the
ingredients together.
Ingredients
1 tablespoon minced garlic
2 to 4 bay leaves
6 tablespoons soy sauce
fried garlic
2. Make the adobo sauce. In a bowl, stir the minced garlic, bay leaves, pepper,
rice vinegar and soy sauce.
3. Place the pounded chicken thigh fillets in a shallow bowl and pour the
adobo sauce over them. Cover the bowl and leave to marinate in the fridge
for 30 minutes.
Fry the chicken adobo
1. Pour the cooking oil into a frying pan. Set the heat to medium (if using a
thermometer, about 320F).
2. Strain the chicken thigh fillets and fry (in two batches, if the frying pan
cannot hold all of them in a single layer) for about two minutes per side.
Scoop out and move to a rack. Cool for five minutes.
3. Reheat the cooking oil; this time turn up the heat to high (about 375F). Fry
the chicken fillets a second time. A minute per side should create a nice
caramelized crust if the oil is hot enough. Scoop the chicken out of the oil
and move to a rack.
Assemble the canapés
1. Spread a teaspoonful of liver pâté on each of the toasted pan de sal halves.
4. Sprinkle fried garlic and sliced scallions over the eggs and chicken.
INGREDIENTS
3 (5 oz each) cans tuna, drained
3 boiled eggs (whites), grated
2/3 cup mayonnaise
2 garlic cloves, minced
salt and pepper, to taste
baguette, sliced
INSTRUCTIONS
1. Preheat oven to 365F.
2. Slice baguette into about 24 slices. Bake 6-8 minutes until slices are toasted.
3. Drain water from the canned tuna and grate egg whites on a grater (I like to
use the smaller holes). Combine everything in a bowl.
4. Top toasted bread with tuna mixture. Enjoy.
NUTRITION
Calories: 10kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated
Fat: 0gCholesterol: 23mgSodium: 8mgPotassium: 7mgSugar: 0gVitamin A: 35IUVitamin
C: 0.1mgCalcium: 4mgIron: 0.1mg
(The nutrition information provided is an estimate and will vary based on cooking methods and
brands of ingredients used.)
Author: Valentina's Corner
Course: Appetizer, sandwich
Cuisine: American
Cook Time10 minutes
Total Time15 minutes
Servings2
AuthorVanjo Merano
Ingredients
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon chopped dill
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Instructions
1. Slice the eggs in half lengthwise. Remove the egg yolk and put it in a
bowl.
4. Arrange the egg whites in a plate. Scoop equal amounts of the mixture
into the center of each sliced eggs. Sprinkle some paprika on top.