Question by shane_jacques: I need a simple finger food recipe?
I’m living out of a college dorm room this summer so my access to a stove or oven is quite limited. Unfortunately people are already bringing veggie trays and cheese & crackers. Any other ideas?
Best answer:
Answer by scrappykins
Here are some recipes for easy cold or room temperature finger foods. Good Luck : )
Spinach Dip in Hawaiian Round Bread
This is the one dip everyone asks for the recipe….
Makes 4 cups
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 pkg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve
In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.
Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces
_________________________________________
Gina,.Fla (11:31:30) : Strawberry Bread
Yields 2 loaves
2 10 oz. packages frozen strawberries, thawed
3 c. flour
1 t. baking powder
1/2 t. salt
1 t. cinnamon
2 c. sugar
3 eggs, beaten
1 c. veg. oil
1 c. chopped pecans
Preheat oven to 350. Drain strawberries, reserving 1/2 cup juice. Mix together the flour, baking soda, salt, cinnamon and sugar. Make a hole in the center of mixture and pour in strawberries, oil, eggs, and pecans. Mix by hand until thoroughly combined. Pour into 2 greased and floured loaf pans. Bake 40-60 mts.
Spread:
1/2 c. strawberry juice
1 8 oz. package cream cheese
Blend together the strawberry juice and cream cheese til spreading consistency. Serve as a spread for the cooled and sliced bread.
_____________________________________
Caramelized Walnuts
½ pound walnuts, about 1 3/4 cups
1 egg white
1/3 cup sugar
Preheat oven to 350º. Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350º degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.
______________________________________
Dates Wrapped in Bacon
2 boxes of pitted dates
2 packages of bacon
Cut bacon package in half, wrap a date in a bacon half and arrange on a baking sheet. Bake at 350 for about 30 minutes, halfway thru baking turn them around so they bake completely. Drain, let them cool and arrange on a pretty dish with toothpicks.
_______________________
Marinated Mushrooms
1 pound fresh mushrooms, sliced
3/4 cup olive oil
3 tablespoons tarragon vinegar
½ teaspoon salt
Dash pepper
2 teaspoons minced parsley
½ teaspoon dried tarragon
Mix all ingredients together. Let stand at room temperature, 6 hours if possible, to mellow flavors.
______________________________
Pineapple Cheese Spread
This makes 5 cups.
2 8 oz. cream cheese
1 8 ½ oz. can crushed pineapple, drained
1 c. chopped pecans
½ c. chopped green bell pepper
2 T. chopped green onion
1 t. Lawrey’s Seasoned Salt
Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.
______________________________
Crabmeat Pinwheels (Previously posted by Judy/AZ)
Makes 10 servings
6 large flour tortillas
2 ounces cream cheese, softened
1/3 cup mayonnaise
2 tablespoons green onions, chopped
1/4 cup red bell pepper, chopped
1 cup cheddar cheese, shredded
1 4 ounce can crabmeat, drained
Combine cream cheese, mayonnaise, onions, red pepper, cheddar cheese and crabmeat. Spread thin layer of mixture on tortillas. Wrap individually in plastic wrap. Chill at least three hours or overnight. When ready to serve, cut into 3/4 inch appetizers.
______________________________
Wrap-and-Roll Basil Pinwheels (Previously posted by Judy/AZ)
Makes about 24 pinwheels
3 (7 – or 8-inch) flour tortillas
1 (5.2-oz.) carton Boursin Cheese or one 5-oz. container semi soft cheese with garlic and herbs
12 large fresh basil leaves
½ of a 7-oz. jar roasted red sweet peppers, cut into 1/4-inch wide strips
4 oz. thinly sliced cooked roast beef, ham, or turkey
1 Tbsp. mayonnaise or salad dressing
Fresh basil leaves (optional)
Spread each flour 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 between the tortillas; arrange roasted red pepper strips 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 tortilla. Roll up the tortillas tightly, jell-roll style, enclosing the filling. Wrap each roll in plastic wrap. Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors.
To serve, remove the rolls from the refrigerator. Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with the fresh basil leaves, if you wish. Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired.
______________________________
Sugared Spiced Nuts (Previously posted by Judy/AZ)
Makes about 4 cups
Active time: 10 min. Start to finish: 1 hr. (plus ½ hr. cooling)
1 large egg white
1 teaspoon water
4 cups mixed salted roasted nuts (about 1 1/4 lb.)
1 cup sugar
1 1/2 tablespoons cinnamon or pumpkin pie spice
Preheat oven to 250F.
Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.
Cooks’ note:
Nuts keep in an airtight container at room temperature 5 days.
Gourmet
September 1999
______________________________
Stuffed Cherry Tomatoes (Previously posted by Judy/AZ)
Yield: 12-16 servings
2 pkgs. (one 8 ounces, and one 3 ounces) cream cheese, softened
2 Tablespoons mayonnaise
1 pkg (.4 ounce) ranch salad dressing mix
3 dozen cherry tomatoes
In a mixing bowl, blend cream cheese, mayonnaise and salad dressing mix until smooth. slice a thin slice off tops of tomatoes and carefully remove insides; invert on paper towel to drain. Fill with cream cheese mixture.
______________________________
Strawberry-Cheese Ball (Previously posted by Judy/AZ)
1 cup mayonnaise
1 1/2 cup sharp cheddar cheese
½ cup chopped pecans
2 green onions, chopped
Mix in ball and refrigerate over night. Pour 5 oz. strawberry preserves over ball just before serving. Serve with a butter cracker such as Ritz.
______________________________
Spinach Roll-Ups (Previously posted by Judy/AZ)
2 boxes frozen spinach, defrost and squeeze out the liquid
1 cup mayonnaise
1 cup sour cream
1 cup Baco Bits
½ pkg Buttermilk Ranch Dressing
Flour tortillas
Mix together first 5 ingredients. Spread on flour tortillas and roll up. Wrap in wax paper. Refrigerate overnight. Slice and serve.
______________________________
Shrimp Mold Spread (Previously posted by Judy/AZ)
Mold into a pretty mold — appropriate to the event (for Christmas, I used a Christmas tree, for a birthday, maybe use a bundt cake pan and put candles on top….be creative). Serve with little pumpernickel or rye breads, French bread, or other such thing to spread it on.
1 lb shrimp, cubed
1 (8 oz) block cream cheese
½ can of tomato soup
1 envelope Knox gelatin
1 cup mayonnaise
1 cup celery, chopped small
3 tbsp onion, chopped small
Heat tomato soup and add Knox — stir until dissolved. Pour over cream cheese and mayo — stir ’till smooth. Add rest of ingredients and pour into mold (I LIGHTLY spray it with PAM or other type of release first). Refrigerate for 4 hours or overnight. I made mine two days in advance Unmold (as if Jell-O mold) and serve as a spread. Don’t plan on any leftovers. Even seafood haters LOVE this mold!
______________________________
Orange Glazed Cocktail Sausages (Previously posted by Judy/AZ)
1 package Lit’l Smokies (50 links)
1 cup brown sugar
1 tablespoon flour
2 tablespoons mustard
1 tablespoon vinegar
1/4 cup orange juice concentrate (undiluted)
Combine ingredients and heat until warm in microwave.
______________________________
Crab ‘n Stuff (Previously posted by Judy/AZ)
8-oz. imitation or real crab meat
8-oz. cream cheese
Seafood or cocktail sauce
Combine cream cheese and crab. Shape in a ball. Pour seafood sauce over crab ball. Serve with wheat crackers.
______________________________
Spirited Apricot Brie (Previously posted by Judy/AZ)
½ cup apricot jam
1 Tablespoon grated orange peel
1 Tablespoon brandy or orange juice
1 Tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about ½ lbs.)
Thin baguette slices or water crackers
Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.
Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals.
Scoop cheese and apricot sauce onto the baguette slices. Makes 6 appetizer servings.
What do you think? Answer below!
Tags:Finger, food, Green, Living, need, recipe, Simple
0 comments:
Post a Comment