I am looking for quick inexpensive recipes for finger foods for my niece's wedding.
Jackie from GA
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By Annie Rios Hill 03/24/2009
tomatoes cut up or drained rotel
salsa(your favorite and diced (use gloves they are HOT)
or a mild pepper or green,yellow,or red bell peppers
Soften cream cheese, add tomatoes, salsa, jalapeno and or bell peppers. Add salsa as needed to keep firm not runny
Spread over flour tortillas use different kinds of tortillas. The spinach, tomato ones are good. Then roll up in tube shape. I wrap each one individually and store in Tupperware (or like) up to 2 days in advance. Then take out of wrap and slice up. Save the ends of wraps for tortilla soup or whatever you like.
These are great, tasty, easy, and neat no mess. You can change filling to whatever you choose.
By Anonymous 03/20/2009
Green Olive, Cheese and Cracker Appetizers
1/2 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
3/4 cup green olives, drained and chopped
1/4 cup cream cheese
Combine mozzarella, cheddar, olives and cream cheese in a bowl. Spread on Tiscuits and place on non-greased baking sheet. Bake at 375° for seven minutes.
You can add fresh chopped basil, or chopped sun dried tomatoes, or chopped olives, etc, etc, etc to your liking/taste:
1 19 oz can chick peas, drained
1 garlic clove, minced
Juice of one lemon
Coarse salt to taste
Combine all ingredients in a food processor or blender and process until smooth.
Serve with bagel chips or slices of pita bread.
Quick Mediterranean Cucumber Appetizer
1 cucumber, sliced 1/4 inch thick
2 Tbsp Red bell pepper, chopped
1/3 to 1/2 cup hummus, flavor of your choice
3 Tbsp Feta cheese, crumbled
Arrange cucumber slices on serving plate/tray. Top each cucumber slice with a dollop of hummus. Sprinkle each cucumber with Feta and finish by topping with red bell pepper.
By Chayil 03/20/2009
1. Make the rice:
1 C short-grain rice or long-grain rice, UNWASHED
2 C water
1/2 teaspoon salt
Prepare rice per directions on rice package.
2. Make the zushizu (vinegar):
1/2 C mirin (rice wine vinegar, available in most Asian groceries and in the "ethnic" sections of supermarkets)
1/4 C granulated white sugar
1 TBSP sea salt (you can use regular iodized, but it imparts a wonky flavor)
Put all in a little pot on the stove, simmering and stirring until the grains of salt and sugar dissolve. Allow to cool. Put into a spray-bottle with a wide-spray nozzle (not just a strong stream).
3. Combine zushi (rice) with zushizu (vinegar):
While the rice is still steaming hot, scoop it into a glass casserole dish with a spoon or rice paddle. Spritz rice lightly with the zushizu, about five spritzes to cover all the rice. Turn it over with the paddle and spritz more. Keep spritzing and turning, never more than about 4-5 spritzes in between turns, and only until the rice stops steaming.
When the rice is barely cool enough to handle, wet your hands with tap water. This will keep the rice from sticking. Then salt your hands with table salt. Pick up a bit of rice, about the size you would use for a meatball (I use an ice cream scoop to get an accurate size), and gently pat the rice into a ball shape. Set on platter. Repeat until all the rice is made into balls.
4. Make the Best Ever Dipping Sauce:
1/2 C soy sauce or tamari
2 tsp sugar
2 TBSP mirin (rice wine vinegar)
2 scallions, thinly sliced
1 garlic clove, minced
1" piece fresh ginger, peeled and minced
1/2 tsp toasted sesame oil
1 tsp toasted sesame seeds
Optional: 1/2 tsp hot Viet Namese pepper sauce OR wasabi sauce (not both in the same batch)
Optional: 3 fresh basil leaves, thinly sliced
Optional: 2 TBSP fresh cilantro (coriander leaf), finely chopped
Mix together until sugar dissolves.
5. Optional: Make more rice.
If the first batch of rice doesn't look like it will be enough, make more rice in a second batch. Never make a larger batch at one time. You want to be able to work fast so that the rice doesn't cool and harden and become so that it won't stick together into balls. It sticks together because of the heat and moisture, and won't stick together if you take your time or wait too long before shaping it.
The rice balls will be delicate for a couple of minutes, but once they've had about 5-10 minutes to get used to their new shape, they'll hold. However, this recipe should be served within 3 hours of preparing, at most, and DO NOT refrigerate, or they'll get hard and tasteless. Prepare the rice balls, set them out with a bowl of the dipping sauce, and serve. You'll be having so many other delicious and flavorful options that some guests may want something a little more taste-gentle like rice to soothe their stomachs or settle their taste buds down.
If you have to buy all the sauce ingredients, it'll cost you, but you'll be able to use the ingredients for countless other dishes. If you have them on hand, the cost for these is quite low -- say, 50 cents for the rice (if you didn't get it on sale at Sam's Club), maybe $2-3 for the ingredients you use up for the sauce (and then the rest, you leave in the fridge for another time).
By Beth 03/19/2009
A favorite around here is Lil' Smokeys (cocktail weiners) in BBQ sauce in the crock pot. I also get turkey meatballs from Aldi and put them in the crockpot with a jar of spachetti sauce.
By Lena Goff 03/19/2009
My favorite spread for small finger sandwiches or crackers or as a dip:
1 pkg of cream cheese softened
1/2 cup mayo
Small can chopped black olives drained
1/4 cup chopped green olives with pimento
1/4 cup finely minced onion
1/4 cup finely mince celery
1/4 cup finely chopped pecans
Mix all together and store tightly sealed in jar.
This is great to use for a regular sandwich with meats, stuffed celery, and to use as a dip, add liquid from green olive jar until dipping consistency is achieved. I do use low fat cheese and mayo.
By jackie 03/19/2009
Thanks kffrmw88! Those will come in handy and they sound delicious! Jackie
By kathleen williams 03/18/2009
Get bread from bakery or an out let.
Cut off the crust, also can use fancy toothpicks stuck in the sandwiches. (Not all of them just here and there)
Now there are different spreads you can use.
1- 6 1/2 oz. shrimp, tuna or crab (in cans)
2 Tbsp. chopped dill pickles
2 Tbsp. mayonnaise or salad dressing
1/2 tsp. lemon juice
In small bowl combine all filling ingredients. Mix well and then put your sandwiches together and cut into quarters.
I made the shrimp salad and it was delicious. Makes 1 cup, I also doubled it
Chicken Salad Filling:
3/4 finely chopped cooked chicken*
2 Tbsp mayo or salad dressing
2 Tbsp. pimento (optional)**
1/3 cup finely chopped celery.
Salt and Pepper
*Depending on how much you want to make depends on how much chicken you will need, say one or two chicken breasts. 1-5 oz. can of chicken can be substituted. They can all be made the night before, however do not put sandwiches together the night before. **you can use 1-2 tsp pickle relish.We used this and it was really good!
In small bowl, combine ingredients, mix well. You can make the night before.
Ham Salad Sandwiches
8 oz. cooked ground ham, we just cut ours into small pieces
2 Tbsp. mayo or salad dressing
1-2 tsp. pickle relish
In small bowl combine mix well. May also be chilled.
Egg Salad Filling
2 hard cooked eggs, chopped.
1 tsp. pimento (optional)
1 tsp. celery
1/8 tsp. salt
Mix together, chill. This one only makes 3/4 cup
Pineapple Cheese Filling
1 -3 oz pkg cream cheese softened
1/4 cup drained crushed pineapple
Mix together well and can chill overnight. I have to tell you, this one was also delicous!
Creamy Pimento Spread
8 oz. cream cheese softened
2 Tbsp. milk or half and half
1/8 tsp. Worcestershire sauce
2 oz. (1/2 cup) shredded cheddar cheese
2 Tbsp. chopped pimento
In a small bowl, combine first 3 ingredients. Beat until light and fluffy. Add cheese and pimiento, mix well. Chill. Makes 1 1/2 cups
You can also create others from these recipes.
To 1-3 oz. package of softened cream cheese, add any of these to make sandwiches:
1-2 Tbsp. chopped green peppers
1-2 Tbsp. bacon fried, crisp, drained and crumbled
2 oz. (1/2 cup) shredded cheddar cheese
1-2 Tbsp. chopped pimento
1-2 Tbsp. chopped green olives
Keep chilled also.
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