Does anyone know any good finger food recipes?

Answer 1

This will be lengthy, but I am pasting some of my appetizer recipes for you. I hope you enjoy them! My family had asked me to write down some recipes for them, so this is a copy of some.

Appetizers

Beef Sates with Hoisin Dipping Sauce

28 8 inch wooden skewers
2 large garlic cloves
1 tablespoon finely grated peeled fresh ginger root
1/4 cup fresh lime juice or to taste
8 ounces skirt steak
1/4 cup hoisin sauce
1 tablespoon ketchup
lime wedges

Prepare grill. Soak skewers in warm water 20 minutes. While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with ginger root and 2 tablespoons lime juice. Season marinade with salt and pepper. Holding a knife at a 45 degree angle, cut steak crosswise into about 1/4 inch thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes. In a small bowl whisk together hoisin sauce, ketchup and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten and transfer to a plate. Season satis with salt and pepper. Grill satis on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium rare. Serve satis with hoisin dipping sauce and lime wedges.


Crab Dip

8 ounces crab meat
1 8 ounce package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
pinch garlic salt
about 1 tablespoon milk
1/4 cup cheddar cheese, grated paprika for garnish.

In large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat into cream cheese mixture. Pour into greased 1 quart casserole. Top with remaining cheese and paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups.

Ham and Cheese Rollups

12 ounces cream cheese, softened
3 tablespoons finely chopped chives or green onions
1 1/2 teaspoons Dijon mustard
2 cups finely grated Swiss cheese
1/2 pound smoked ham
6 lettuce leaves
6 flour tortillas, 8 to 10 inches in diameter

Combine cream cheese, chives or green onions, Dijon mustard and cheese until well blended. Spread mixture on flour tortillas leaving about a 1/4 inch border. Cover cream cheese mixture with ham or turkey , followed by lettuce. Roll up tightly and wrap individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. Cut into 1 inch slices. About 42 appetizers.



Salmon Won Tons

8 ounces cream cheese; softened
1 cup flaked salmon, canned or cooked
1 tablespoon onion, minced
1 garlic clove crushed and minced
1 package won ton wrappers

Sauce:
1 cup chili sauce
2 tablespoons horseradish
1 teaspoon Worcestershire sauce

Mix cream cheese, salmon, onion and garlic together. Lay out won ton wrappers and place 1 teaspoon of the mixture in the center of each. Moisten edges of each with water. Fold over and pinch edges well to seal. Deep fat fry the won tons at 375F until golden brown. Drain well on absorbent paper. Serve hot with sauce.











Shrimp Toast

8 slices of white bread with the crusts removed
water
3/4 pound fresh shrimp, shelled, deveined, and chopped
2 to 3 water chestnuts, diced
1/2 medium onion, diced
1 scallion, chopped fine
salt to taste
white pepper to taste
1 egg, lightly beaten
1 tablespoon cornstarch
a few drops sesame oil
oil for deep frying

Cut each slice of bread into 4 squares, 32 squares total. Combine the diced water chestnuts, onion, shrimp and mince until fine. Add the scallion, cornstarch, egg, white pepper and sesame oil. Mix together. Place a heaping teaspoon of the shrimp mixture on a bread square. Continue with each of the bread squares. Heat wok and add 2 to 4 cups oil. Heat the oil to 375F. Carefully slide the bread pieces into the wok, a few slices at a time, shrimp mixture down. Deep fry until golden, about 2 minutes, then turn and deep fry on other side. Drain on paper towels. Serve hot.



Shrimp Appetizer Spread

1 8 ounce package cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
3 5 ounce packages frozen cooked salad shrimp, thawed
1 cup seafood sauce
2 cups shredded mozzarella cheese
1 medium green pepper, chopped
1 small tomato, chopped
3 green onions with tops, sliced
assorted crackers

In a mixing bowl, beat cream cheese until smooth. Add sour cream and mayonnaise; mix well. Spread mixture on a round 12 inch serving platter. Sprinkle with shrimp. Top with seafood sauce. Sprinkle with mozzarella cheese, green pepper, tomato and onions. Cover and refrigerate. Serve with crackers. 20 servings.




Spicy Hot Stuffed Poblano Peppers

6 poblano peppers
1 1/2 cups diced chorizo
2 tablespoons olive oil
1/2 cup diced onions
2 cloves garlic, finely minced
2 tomatoes, diced
4 canned chipotle chiles in adobo sauce, diced
1 teaspoon cumin
1/2 teaspoon oregano
1 cup each of cooked rice, salsa and chicken broth
1/3 cup grated Asiago cheese

Cut a thin lid off top of peppers and remove the core and seeds. In a skillet, saute chorizo in olive oil. Add onions and garlic, cooking another few minutes. Next, add tomatoes, chipotle chiles, cumin oregano and rice and cook for an additional few minutes. Place peppers in an 8 by 10 inch baking dish and fill each pepper with mixture. Combine salsa and chicken broth and spoon around the peppers. Cover and bake in a preheated 400F oven for 25 minutes. Remove from the oven and baste, then sprinkle each pepper with cheese. Continue baking for another 10 to 15 minutes or until cheese is golden and melted.

Pepper Jack Crescent Twists with Salsa Ranch Dip

Dip:
1 cup Old El Paso® Garden Pepper or Thick 'n Chunky Salsa
1/2 cup purchased ranch salad dressing

Twists:
2 8 ounce cans Pillsbury Refrigerated Crescent Dinner Rolls
4 ounces shredded hot pepper Monterey Jack cheese
2 tablespoons sesame seed

In small bowl, combine dip ingredients; mix well. Cover; refrigerate at least 1 hour. Heat oven to 375F. Lightly grease cookie sheets. Unroll 1 can of dough into 11 x 8 inch rectangle; press perforations to seal. Sprinkle evenly with cheese to within 1/2 inch of long edges. Unroll remaining can of dough; place over cheese; seal perforations. Sprinkle with sesame seed. With rolling pin, lightly roll dough to press layers together. Cut crosswise through both layers of dough into 12 strips. Place strips on greased cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet. Bake at 375F for 10 to 15 minutes or until golden brown. Serve warm with dip. 12 servings.



Zucchini Parmesan Slices

4 medium zucchini
frying oil
lemon pepper
garlic
Parmesan cheese

Slice zucchini 1/4 slices. Heat a large frying pan. Add zucchini and cover each slice with lemon pepper, garlic and Parmesan. Flip over and let cook until browned approximately 2 to 3 minutes. Repeat on other side. Wipe out frying pan between batches, to avoid to much blackening.


Korean Sesame Chicken Wings

1 1/2 pounds chicken wings, cut in half and tips removed
2 tablespoons all purpose flour
1/4 cup cornstarch
3/4 teaspoon salt, optional
2 tablespoons sugar
1 1/2 teaspoons sesame seeds, toasted
1 clove garlic, minced
1 scallion, chopped
1 egg, beaten
2 tablespoons soy sauce
1/2 cup peanut oil, for frying

Wash chicken wings and pat dry. Mix remaining ingredients, except oil in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.


Beef Rollups

thin slices of cooked roast beef
1/2 cup softened cream cheese
3 to 4 teaspoons horseradish or Dijon mustard

Combine cream cheese with either horseradish or mustard. Spread approximately 1 teaspoon of cream cheese mixture on each slice of beef and roll up. Slice into smaller pieces, if desired. Secure with cocktail picks. (try rolled in tortillas)


Asparagus Spring Rolls

1 8 ounce package reduced fat cream cheese, Neufchatel
2 tablespoons snipped chives
2 tablespoons milk
1 to 2 tablespoons snipped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1/4 teaspoon salt
8 dried lasagna noodles 24 asparagus spears
6 ounces thinly sliced smoked salmon
8 long fresh chives

In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice and pepper; set aside. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or till pasta is nearly tender. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5 inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels. Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired.



Texas Crab Grass

1/2 cup butter
1/2 medium onion, finely chopped
one 7 ounce can crab meat
3/4 cup Parmesan cheese
1 package frozen spinach, cooked as directed and drained

Slowly melt butter in a heavy saucepan. Add onion and saute until soft. Add crab meat and cheese. Cook and stir until cheese has melted. Add spinach. Transfer to chafing dish. Ritz crackers are good with this.

Answer 2

Oh, I do! Ham and Cheese Tarts, a favourite.

Ingredients: a can of crescent roll dough, a packet of ham chunks from the lunch meat section, your favourite pre-shredded cheese (we especially like mozzarella and cojack in our house!), one egg, pepper, and a minimuffin baking pan.

To do it: preheat oven to 350. Spray the minimuffin pan with nonstick spray. Cut each crescent roll in half and mold it down into a cup of the muffin pan. Beat the egg with 1 tsp pepper. Add about a half cup of ham and a half cup of cheese. Spoon some of this mixture into each of the muffin cups. Bake for about 10 minutes, till the crescent rolls are all gold and the cheese is melted and bubbly. Yum!

Answer 3

Ham roll ups

1 pound deli boiled ham (ask them to slice on a 2 or 3)
1 package softened cream cheese
1 jar of dill pickles, (drain and dry)

take slice of ham, spread cream cheese on it, put pickle in, roll up cut in 1 inch pieces (for a tray, add a toothpick, for easy pickup)

Answer 4

Broil two fingers with a little salt and pepper.Yum falls right off the bone

Answer 5

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 6

Anything that could fly when it was alive can be eaten with the fingers when it's cooked.

Answer 7

tuna and crackers is ma favourite.

Answer 8

KFC