OUR KITCHEN~Food & Recipe Discussion forum: Finger Food recipes?
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|I am hosting a fundraiser gig for about 35-45 people. 1 1/2 hour max. I need 3-4 diff recipes for NON MESSY finger foods. I have cream cheese/tortilla type so far. I was thinking sliced cheese on a cracker but the crackers tend to go soft after a bit.
|All those dips people put out are certainly messy.
CHICKEN MEATBALL APPETIZERS
2 ½ cups minced cooked chicken
3 T onion, minced
3 T celery, minced
2 T carrot, minced
2 T dry bread crumbs
1 egg white
½ tsp poultry seasoning
MIX all and shape into ¾” balls
BAKE 400 degrees 8-10 minutes
Makes 2 ½ dozen
APRICOT DIPPING SAUCE
Active time: 7 min Start to finish: 7 min
1 3/4 cups apricot jam
2 tablespoons soy sauce, or to taste
3 tablespoons finely chopped scallion greens
1 tablespoon fresh lime juice, or to taste
Dash of Tabasco, or to taste
Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper
to taste and serve warm.
• Sauce may be made 2 days ahead, cooled, then chilled, covered. Reheat sauce
over low heat, stirring. Also good at room temperature.
Makes about 2 cups
Can serve with mustard for dipping but I suppose that might make it messy
RYE PARTY PUFFS
Boil : 1 cup water and ½ cup butter
ADD ALL AT ONCE:
½ cup flour
½ cup rye flour
2 tsp parsley
½ tsp garlic powder
¼ tsp salt
Stir til it forms a smooth ball
REMOVE from heat and let stand 5 minutes
Stir in 4 eggs one at a time
Drop by teaspoons on cookie sheet, sprinkle with CARAWAY SEED and bake at 400 degrees for 18-20 minutes
Turn off oven and remove; slice each in half to release steam; put back in oven to finish drying out and crisping up. This can be done days ahead of time and put in air tight container to keep humidity away.
CORNED BEEF FILLING:
2 pkg (8 oz ea) cream cheese
2 pkg (2 ½ oz ea) corned beef, shredded fine
½ cup mayonaise
¼ cup sour cream
2 T. chives
The filling could be made a week ahead of time.
The afternoon of your party, put the puffs in a low oven and heat to crisp up, then take out and let cool.
It is best to fill them last minute so they don’t get too soggy. I put my filling in a pastry bag and let it sit at room temp; using a pastry tip with a pretty big hole, you can pipe the filling inside faster and neater.
1 pkg. (any size) Pillsbury Crescent dinner rolls
1 6 oz. can tuna or salmon
1 hard boiled egg-chopped
1/4 cup mayonnaise
1/3 cup celery
1 cup grated cheese
Preheat oven to 375 degrees F.
In a small bowl mix all ingredients together. Roll out dough, cut in
squares & press into very small tart tins. Spoon filling into shells.
Bake 10 to 15 minutes at 375 degrees F. Serve warm.
A nice venture away from the bacon wrapped rumaki.
14 oz dried apricots
½ cup whole almonds
1 pound sliced bacon ( I fry it until it is cooked but not crisp; allow to cool and proceed)
Wrap apricot around almond; wrap bacon around apricot and secure with a toothpick;
BAKE 375 degrees 25 minutes
DIPPING SAUCE (which you could skip if too messy)
¼ cup plum or apple jelly
2 T soy sauce
Heat for 5 minutes
Makes 4 ½ dozen
Recipe developed by Dr. Arlene Marshall
Bite-Size Taco Turnovers
The small taco turnover "packages" are neater to eat than traditional tacos. The filling is contained inside!
Source: Better Homes and Gardens
1/2 pound ground beef
1/4 cup taco sauce
2 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 10-ounce package refrigerated pizza dough
1/4 cup shredded American cheese or cheddar cheese
1 teaspoon water
1. For filling, cook ground beef in a small skillet until brown. Drain off fat. Stir in taco sauce, chili powder, onion powder, and garlic powder. Set aside. 2. Unroll pizza dough. Roll dough into a 14x10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift one corner of each square and stretch dough to the opposite corner, making a triangle. Press edges well with a fork to seal.
3. Arrange on a greased baking sheet. Prick with fork. Combine egg and the 1 teaspoon water; brush onto turnovers. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Let stand 5 minutes before serving. Makes 12 appetizers.
Click For Instructions
Makes 1 pound
1 (4-inch) vanilla bean
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 quarts water
1 pound pecan halves
1/2 cup granulated sugar
2 1/2 tablespoons neutral-flavored oil (grapeseed or canola)
Preheat oven to 325ºF.
For the seasoning mixture: Split the vanilla bean in half and scrape the seeds into a small bowl. Add the salt, cayenne, coriander, cinnamon, nutmeg and allspice, stirring to combine. Set aside until needed.
In a heavy-bottomed saucepan, bring the water to a rolling boil over high heat. Add the pecans and boil for 1 minute. Drain the nuts well; immediately place them in a bowl and toss with the sugar and oil. Let the sugar-coated nuts stand for 10 minutes.
Arrange the nuts on a rimmed baking sheet and cook for 25 to 30 minutes, turning every 5 to 10 minutes until the nuts are light brown and very crisp. Remove from the oven.
While the pecans are still very hot, place them in a clean bowl and toss with the seasoning mixture. Spread in a single layer to cool.
Serving Suggestion: These nuts are delicious served by themselves as a snack or served over ice cream with caramel sauce. Wonderful for gift-giving!
This recipe was given to me by Donna (SoCal)
Tortilla Basil Pinwheels
For variety, use plain, whole wheat, spinach, or tomato tortillas.
3 7- or 8-inch tortillas
1 5.2-ounce carton Boursin cheese
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted sweet red peppers , cut into 1/4-inch wide strips
4 ounces thinly sliced cooked roast beef , ham, or turkey
1 tablespoon mayonnaise or salad dressing
Fresh basil leaves (optional)
1. Spread each tortilla with 1/3 of the Boursin cheese or semisoft cheese
with garlic and herbs. Add a layer of the large fresh basil leaves to cover
cheese. Divide roasted red sweet pepper strips among the tortillas and
arrange over the basil leaves 1 to 2 inches apart. Top with meat slices.
Spread 1 teaspoon mayonnaise or salad dressing over the meat on each
2. Roll up the tortillas tightly, jelly-roll style, enclosing the filling. Wrap each
roll in plastic wrap. Chill the tortilla rolls in the refrigerator 2 to 4 hours to
3. To serve, remove the rolls from the refrigerator. Remove the plastic wrap
and cut each of the rolls into 1-inch slices (make diagonal slices, if
desired). Garnish with additional fresh basil leaves, if desired. Skewer each
of the cut tortilla rolls on frilly picks or on short decorative skewers, if
desired. Makes about 24 pinwheels.
Make-Ahead Tip: Prepare tortilla rolls and wrap in plastic wrap. Chill in the
refrigerator for 2 to 4 hours. Unwrap and slice before serving.
If you try any of these please take pictures and let us know how you liked them.
Good Luck Mary!
|Oh my gosh . . . the people I know! Thank you, Arlene.
The apricot dipping sauce for the chicken appetizer? great.
Of course, deviled eggs . . . duh! That is why I need ideas.
6 dried black mushrooms
1 cup sliced Napa cabbage
1/4 tsp salt
1 Chinese sausage (2 oz) chopped
1/2 lb ground chicken, pork or beef
2 cups sliced Napa cabbage
3 green onions, chopped on angle
1 tbsp minced fresh ginger
1/3 cup chicken broth
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tsp sugar
1/2 tsp white pepper
24 potsticker, gyoza, or wonton wrappers
2/3 cup chicken broth
Soak mushrooms in warm water, cover, let absorb water 20 minutes, drain.
Mince all. Combine 1 cup Napa cabbage and salt, let rest in bowl 15 minutes.
Squeeze to remove excess water. Place in frying pan over high heat until hot,
add the sausage and cook until fat is rendered, about 1 minute. Remove and
drain on paper towels. Place the mushrooms, sausage, cooked cabbage and
remaining filling ingredients in a bowl, mix well.
Make each potsticker: place a heaping teaspoon of the filling in center of
each laid out potsticker wrapper. Keep remaining wrappers covered with
damp paper towel to keep from drying out. Brush edges of wrapper with
water; fold in half crimping one side, to form a semicircle. Pinch edges
together to seal. Set potsticker seam side up in a baking dish. Cover
potstickers with a damp towel to prevent them from drying out.
Place a wide frying pan (or wok) over medium heat until hot. Add 1 1/2 tbsp
chili oil to pan, swirling to coat the sides. Add half of the potstickers to pan,
seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add
1/3 cup broth, reduce heat to low, cover and simmer until liquid is absorbed,
5 or 6 minutes.
Place potstickers, golden side up, on serving plate with chili oil and rice
vinegar as sauces.
*Strawberries with Cream Cheese Filling
These pretty strawberries are cut to resemble flower petals then stuffed with sweetened cream cheese.
• 32 fresh whole strawberries, large
• 11 to 12 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 2 tablespoons semisweet or milk chocolate, grated
Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms. Fan wedges just slightly, taking care not to break; set berries aside.
In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy. Gently fold in grated chocolate. Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Makes about 32 filled strawberries.
*Bruschetta Al Pomodoro
For a unique spin on a pomodoro sauce, try this bruschetta instead of the usual pasta. It makes a
delightful appetizer or snack, and it's really easy to make.
1 basket ripe cherry tomatoes
5 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
6 slices Italian bread
3 large cloves garlic, peeled
1. Preheat the oven to 450F degrees.
2. Place the tomatoes in a medium-depth roasting pan that holds them snugly in a single layer.
3. Sprinkle on 2 tablespoons of the olive oil and salt and pepper to taste and shake the pan to coat.
4. Roast the tomatoes for about 15 minutes or so, shaking the pan now and then.
5. When they are slightly charred on top, remove them from the oven and set them aside.
Tahlmorra lujhala mei wiccan
(The fate of a man rests always within the hands of the gods)
|I love pot stickers. I usually just buy the frozen and their sauce is pretty good but here is my home made recipe.
I simmer them in water and then brown them in butter in a frying pan.
2 tablespoons dark soy sauce*
4 tablespoons water
1 teaspoon vinegar (white)
1 tablespoon chopped garlic
1/2 tablespoon minced FRESH ginger
1 teaspoon hot oil or hot oil paste**
dash of white pepper
Combine the ingredients.
Make sauce a day ahead of time to allow flavors to blend.
You can mince scallions finely on top of it before using it to dip
If you want to double the portion, DO NOT ADD additional garlic,
ginger, or hot oil.
*Dark soy sauce can be purchased in Chinese grocery stores. Read the
label---it contains molasses or sugar. It is darker and less salty
than regular soy sauce. If you cannot find any, use regular soy sauce
with a little bit of sugar.
**To make hot oil, sprinkle a few drops of salt onto 1 teaspoon of
ground red (cayenne) pepper (in a heatproof dish like Pyrex!) and set
aside. Heat 1 tablesppon of cooking oil in a pan and pour it over the
powder. This can also be purchased in Chinese groceries, but it isn't
as good as home-made. Store extra hot oil in a clean jar. After it
settles, the top layer is called hot oil and the bottom part is called
hot oil paste.
|For people who are gluten free/sugar free.
From Primal Blueprint, Quick And Easy Meals
Nutty Blueberry protein Balls
4 dates, pits removed
1 cup walnuts
1/2 cup macadamia nuts (I leave these out, still comes out delicious)
2 T coconut oil
1/2 cup fresh or defrosted blueberries
1/.2 cup unsweetened shredded coconut
pulverize dates in a food processor until a paste forms. Add walnuts and macadamias and blend until very finely chopped, about 35 seconds.
With the blade still running, drizzle in coconut oil and stop as soon as the oil is blended in. Scrape the batter into a bowl and stir in the blueberries and 1/4 cup of the coconut.
Form the batter into round balls, then roll in leftover shredded coconut.
Eat now, or refrigerate for later.
Makes 12 good sized balls.
Serving is 2 balls, 340 calories (yikes!)
22 g carbohydrates
Just a few of them are pretty filling. For a party, I would use this same recipe and make 18-24 smaller balls.
I've also made them with pecans, and I like that better than the walnuts.
Tried with black walnuts and it wasn't so good.
|That sounds wonderful, CindiKS.
Are you gluten intolerate.?
mzmary wrote:I am hosting a fundraiser gig for about 35-45 people. 1 1/2 hour max. I need 3-4 diff recipes for NON MESSY finger foods. I have cream cheese/tortilla type so far. I was thinking sliced cheese on a cracker but the crackers tend to go soft after a bit.
You might find something here in the finger food catagory that you might like to try as well.
|My gosh! Just click a check mark in the the appetizer category and there are a lot. I didn't know we had so many!|
|CindiKS, what a great recipe. I will get coconut oil.
I had forgotten about that link. thank you gof8! What a selection.
|Thanks, Mary. Those blueberry balls are good with other berries also. One time I goofed and put the berries in the processor also, and I think it made them even better. i tried macadamias this last time and it is a different flavor and texture. both ways are good.
Also, the bigger pieces of coconut flakes that are totally unsweetened that I get from Natural Foods make a much crunchier and tastier ball than if you cheat and use the small moist sweetened coconut that you can buy anywhere.
From now on I will only use the unsweetened, dry coconut.
|Is the event over? What did you serve?|
|I did a version of the tortilla basil pinwheel; sun dried tomatoes, herb cr. cheese, chicken, fresh basil.
plus a ham/cheese on cocktail rye and a tuna salad on tiny rolls.
I ended up having to work that day so my 'energy budget' required me to adj.
I want to try the blueberry protein bars . . .I am cutting back on wheat/gluten & sugar.
|Carol and Sherry have shared some valuable insights on that subject and I have been testing gluten free recipes. I was quitre
surprised when visiting our new Whole Foods store as well as Trader Joes. They offer a lot in Gluten Free products.
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