finger food recipes?

Question

i need some good recapies for finger food

Answer 1

All of these appetizers take 30 minutes or less to make

http://www.quickeatsplus.com/easyappetizers.html

Answer 2

Mini-Quiches

Ingredients:
8 oz Cottage cheese-small curd
1/4 c Sour cream
4 oz Shredded sharp cheddar cheese
1/2 c Bisquick
1/4 c Melted butter
3 Eggs
Preheat oven to 350 degrees. Mix all ingredients with
Electric mixer. Grease mini-muffin tins or use Teflon ones.
Fill 3/4 full. Bake for 15-20 minutes or until brown.
Hints: Add onion, bacon, mushrooms,etc. May be frozen.
Reheat at 300 degrees or microwave for 3 minutes on high.
Note: These are great! Be sure to add cooked bacon and
Some diced onion. This recipe only makes about
1 1/2 Dozen so be sure to at least double!

Answer 3

Garlic Mushroom Nibbles

Ingredients

6 mushrooms
1 clove garlic
1 tablespoon chopped parsley
vegan puff pastry

Preheat the oven to 200 degrees.

Chop up the puff pastry into squares which are the size you wish your nibbles to be. Pile several squares on top of each other so that it is about 2 cm tall and press them together at the edges. Bake in the oven until risen and golden brown. Once cooked put on a cooling tray for 10 minutes.

Cut the mushrooms into small pieces and crush the garlic. Fry in 2 tablespoons of oil until the mushrooms are golden brown. Once the pastry has cooled press in the middle to form a hole to put the filling in. Spoon on some of the mushroom mixture and sprinkle with the parsley.

Answer 4

Easy Spinach Pinwheels
24 pinwheels 35 min 20 min prep

8 ounces refrigerated crescent dinner rolls
6 tablespoons garlic & herb spreadable cheese
6 slices cooked deli ham
24-30 fresh spinach leaves

Heat dough to 350°F Separate dough into 4 rectangles; press perforations to seal.
Spread rectangles with cheese to within 1/4 inch of the edges.
Top with ham and spinach.
Starting at shortest side, roll up each rectangle; press edges to seal.
Cut each roll into 6 slices.
Place cut side down on ungreased cookie sheet. Bake 12 to 18 minutes or until golden brown.
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Cayenne Cheese Straws
8 servings 30 min 10 min prep

1/4 lb flour
2 ounces butter
2 ounces grated parmesan cheese
1 pinch salt
3 dashes cayenne pepper

Mix into a paste with the yolk of an egg.
Roll out to the thickness of a silver quarter, about four or five inches long; cut into strips about a third of an inch wide, twist
them as you would a paper spill, and lay them on a baking-sheet slightly floured.
Bake in a moderate oven until crisp, but they must not be the least brown.
If put away in a tin, these cheese straws will keep a long time.
Serve cold, piled tastefully on a glass dish.
You can make the straws of remnants of puff-pastry, rolling in the grated cheese.
Cooking time is an estimate, watch carefully.

Answer 5

Yummy Baked Potato Skins

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese (8 ounces)
1/2 cup sour cream, optional
4 green onions, sliced (optional)

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
Place on a greased baking sheet.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
Bake at 475* for about 8 minutes and turn over.
Bake for another 8 minutes or so and then turn right side up.
Sprinkle bacon and cheddar evenly inside of skins.
Bake 2 minutes longer or until cheese is melted.
Top with sour cream and onions, if desired.

Answer 6

Tapas: Roasted Almonds with Cayenne and Cumin Recipe

Ingredients:
2 cups whole blanched almonds
1/2 teaspoon cayenne
1/2 teaspoon paprika
1 teaspoon cumin
2 tablespoons melted butter
2 tablespoons olive oil
1 tablespoon sea salt


Directions:

Preheated oven to 300F. Toss almonds with the other ingredients. Place in a single layer on a baking sheet. Roast almonds until golden brown, about 15 to 20 minutes. Allow to cool before serving.

This recipe for Tapas: Roasted Almonds with Cayenne and Cumin serves/makes 2 cups

Answer 7

Potato pancakes with avocado salsa (FingerFood)

Ingredients:
1kg potatoes, peeled
½ bunch shallots, chopped
2 large eggs
2 tablespoons self-raising flour
Salt and pepper
125ml (½ cup) oil, for frying
1 tablespoon butter

for the salsa:
1 avocado
2 large tomatoes, chopped finely
1 lemon, juiced
2 crushed garlic cloves
1 bunch chives, finely chopped
1 tbsp Hellmans Mayonnaise

How to cook:
Grate the potatoes (for easy use food processor) and squeeze out the water. Place in a bowl with the shallots, eggs, flour, salt and pepper and mix together well.
Heat the oil in a frying pan, then add the butter.
Drop dessertspoonfuls of the potato mixture into the hot oil and cook until golden brown on each side. Remove and drain on absorbent paper. Keep warm.
Mash the avocado, then add the diced tomato, crushed garlic, lemon juice, mayonnaise, salt and pepper.
Sprinkle the pancakes with chives and serve with the salsa.

Answer 8

Watch Rachel Ray (food net work channel)

Answer 9

Edna’s Armadillo Eggs

Mix together:
½ lb. Owens Hot Sausage
½ lb. shredded Monterey Jack cheese
1½ cups Bisquick
And enough water to be able to pat these into little pancakes.

Seed a whole pickled jalapeno pepper and place a small piece of monterey jack cheese inside the pepper. Place stuffed jalapeno on top of a little pancake and close pancake to seal, forming into the shape of an egg.

Brush eggs with an egg wash (1 egg beat with 1 Tbsp. water). Bake in a slow oven (about 325ºF) for 25-30 minutes. Serve warm or at room temperature.
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Wonton Cups

1 pkg. wonton wrappers
1 red bell pepper, minced
1 lb. pork sausage
1 cup mayo
1 cup sour cream
1 pkg. powdered Ranch dip
1 (8 oz.) pkg. shredded cheddar cheese

Take wontons a place in muffins tins to make a cup. Bake 350ºF until tips are golden brown.

Fry up sausage then add bell pepper just to make warm. Mix mayo, sour cream, ranch & cheese in bowl, then add warm sausage mixture. Spoon mixture into wonton cups. Right before serving, place in oven again for 1-2 minutes to warm and melt cheese.
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Creamy Shrimp & Dill Puffs

1/3 cup whipped cream cheese
1/2 tsp Dill Weed, divided
1/4 tsp Ground Ginger
1 Tbsp. chopped green onions
1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped precooked shrimp

1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.

2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.

3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill. Bake, uncovered, 15-17 minutes or until crisp and golden-brown.
Make-Ahead Tip: We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week. Bake as directed above (do not thaw before baking).

--McCormick Spices
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Cheese and Spinach Puff Pastry Pockets

Yield: 12 appetizer servings

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped

Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.

Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, cheeses, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

--Giada De Laurentiis, FoodTV

Answer 10

try cutting potatoes into french fries, seasoning them up with whatver you have on hand add a little olive oil .. toss...and bake them at about 375.. they're yummy.. and not as fatting at as regular fried.