HNF 132 A2-3L
Group 4
INTRO:
During the banquet, the theme of the HNF 132 class section A2-3L was Vampire Style. The part of the menu served at the party was appetizer. The dish served by Group 4 of the class was Nachos Topped with Chili Con Pork. It was an easy-to-prepare Mexican dish. Nachos topped with Chili Con Pork, a finger food, was composed of ground beef, tomato paste and chili con carne powder to flavor. To add some tinge of excitement when eating, the dish was top with grated cheese.
RECIPE:
Nachos Topped with Chili Con Pork
Ingredients:
½ kl Ground pork
1 pack (big) Nachos
150 g Del Monte Tomato paste
1 pack Del Monte Chili con carne
Garlic, chopped
Onion, chopped
Pepper
Salt
Oil
Procedure:
How to cook the topping:
1. Sauté garlic and onion. Add the ground pork until brown.
2. Add the tomato paste.
3. Dissolve the Chili Con Carne powder in a ½ cup water, then add to the mixture.
4. Simmer until cooked. Add salt and pepper to taste.
5. Add small amount of water if necessary.
Presentation:
1. Put the toppings on the nachos and topped with cheese.
COSTING;
Ingredients of the Appetizer:
Ingredient | Amount | Price |
Ground pork | ½ kl | 90.00 |
Nachos | 1 big pack | 150.00 |
Del Monte Tomato paste | 150 g | 20.00 |
Del Monte Chili Con Carne | 1 pack | 35.00 |
Quezo Cheese | | 35.00 |
| TOTAL | 330.00 |
Expenses for the table setting:
Item | Price |
Table cloth | 179.00 |
Pins | 10.00 |
Candle | 60.00 |
Illustration board | 11.00 |
Scatch tape | 9.00 |
Printing | 5.00 |
TOTAL | 274.00 |
