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100 delicious finger foods recipes for all occasions
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Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, chopsticks, or other utensils. Foods which are also called street foods are frequently, though not exclusively, finger foods.
In the western world, finger foods are often either appetizers (hors d'oeuvres) or entree/main course items. In the Western world, examples of generally accepted finger food are miniature meat pies, sausage rolls, sausages on sticks, cheese and olives on sticks, chicken drumsticks or wings, spring rolls, miniature quiches, samosas, sandwiches, Merenda or other such based foods, such as pitas or items in buns, bhajjis, potato wedges, vol au vents, several other such small items and risotto balls (arancini). Other well-known foods that are generally eaten with the hands include burger, pizza, hot dogs, fruit and bread. Dessert items such as cookies, pastries, ice cream in cones, or ice pops are often eaten with the hands but are not, in common parlance, considered finger foods.
In short Finger Food is typically smaller than a main dish; it is often designed to be eaten by hand.
In this Book “Finger Foods Cookbook” you will find wide varieties of 100 finger foods that are not only delicious but good as appetizers and talk of the party. All recipes have easy to follow step by step directions and Ingredients are listed in Table.
fat-free cream cheese
fresh parsley, chopped
sesame seeds, toasted
Cream together the blue cheese, cream cheese, vodka and parsley until smooth.
Refrigerate for 35 minutes.
Shape into small balls and then roll into the sesame seeds.
Refrigerate until needed.
fresh garlic, coarsely chopped
parsley, finely chopped
sharp cheddar cheese
Preheat oven to 450 degrees F.
Gently saute the garlic in 2 tablespoons butter for about 10 minutes until tender but not brown.
Sift flour, baking powder and salt into a mixing bowl.
Cut in 4 T butter until mixture is crumbly like cornmeal.
Add parsley, dill, and milk, stir just until evenly moist.
Pour into well-greased 8 x 8-inch pan.
Spread garlic on top, then cover with cheese.
Bake for 25 to 30 minutes.
1 (7 ounce)
can solid white tuna, packed in water, drained well
mayonnaise, add more, until desired consistency
green olives, finely chopped
medium onion, finely chopped (optional)
slices bread, for
finger rolls, for finger sandwiches
Flake the tuna between your fingers, and add mayonnaise. Mix well.
Add olive and onion. Mix well.
I put extra mayonnaise on the bread if making a sandwich.
Put lettuce on bread.
Add tuna mixture, and top with bread, or stuff into roll, filled to your liking.
Serve with dill pickles and chips-- Can't be beat!
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8-12 1⁄2 cup olive oil
lemon, juice of
red pepper flakes
garlic clove, minced
roasted red peppers, cut into strips
feta cheese, cut into cubes
whole pepperoncini peppers
loaf crusty French bread
Combine all ingredients, except French bread.
Eat as finger food and use the bread to dip into the amazing "infused" oil. Enjoy!
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French rolls (12 inch)
garlic cloves, minced
parmesan cheese, grated
louisiana cajun seasoning
Melt butter in a saucepan over low heat.
Stir in the minced garlic.
Pre-heat the oven to 400 degrees F.
Cut the French bread in half lengthwise then cut it cross ways in 1" inch strips.
Dip the bread strips into the butter/garlic mixture soaking all sides.
Place on a cookie sheet.
With a basting brush, brush the rest of the butter/garlic onto bread.
Sprinkle with the Parmesan cheese.
Put in the oven and bake for 15 minutes.
SERVINGS 8 1 lb
frozen edamame, in the pod
fresh ginger, grated
Bring a large pot of water to a boil. Add edamame and continue boiling until beans are crisp-tender, about 6 minutes.
Meanwhile mix remaining ingredients together.
When done, run cold water over, or put in ice water, to stop cooking. Drain well; pat excess moisture off, and toss in
chicken breast, sliced into thin strips
crushed corn flakes (, or cheese crackers)
Italian seasoned breadcrumbs
Preheat oven to 400 degrees.
In a medium glass or plastic bowl, combine chicken breast and buttermilk.
Cover and put in refrigerator for 10-15 minutes.
Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
Add olive oil to shallow baking pan.
Place chicken in pan.
Bake for approximately 4 minutes on each side, or until chicken is thoroughly cookedServe with honey mustard dip or light ranch dressing.
1 large platter
1 1⁄2 teaspoons
1 1⁄2 cups
Oven to 400.
Bake 30 minutes, turn once.
Mix sugar, cornstarch, salt, ginger, and pepper in a saucepan on the stove.
Add water, lemon, and soy sauce.
Mix together, bring to simmer, cook until slightly thickened.
Brush sauce over wings.
Continue baking and basting until chicken is richly glazed, about another 30 minutes.
Serve hot with lemon slices.
2 HRS 20 MINS
crushed corn flakes
finely snipped parsley
boneless skinless chicken breast