Finger Food Recipes
Source: Google.com.pk
Cajun Deviled Eggs
Ingredients:
Servings:
6
Units: US | Metric
6 large hard-cooked eggs, peeled
3 tablespoons mayonnaise
1/2 teaspoon cajun seasoning or 1/2 teaspoon creole seasoning, divided
lettuce leaf
2 tablespoons finely chopped parsle
Directions:
1
Slice eggs in half lengthwise.
2
Transfer yolks to a bowl; add mayonnaise and Cajun seasoning; mix well.
3
Pipe or spoon filling into egg whites.
4
Cover and chill at least 30 minutes or up to 24 hours before serving.
5
Place eggs on a lettuce-lined serving platter; sprinkle with parsley.
pineapple Coconut Snowballs
This recipe is from Taste of Home's Light & and Tasty Holiday Recipes 2004. These are not very sweet, but are a refreshing change of pace from the usual holiday baked goods, fudges, and candies. If you prefer a sweeter treat be sure to add sugar or sugar substitute to the mixture before rolling. I know there are many of us here at Zaar looking for good holiday treats that work with our eating plans. One snowball is 2 points.
Ingredients:
Serves: 24Yield:
2
dozen Units: US | Metric
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can crushed pineapple, well drained
2 1/2 cups flaked coconut
Directions:
1
When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.
2
In a small bowl, beat cream cheese and pineapple.
3
Mix well.
4
Cover and refrigerate for 30 minutes.
5
Roll mixture into 1-inch balls.
6
Roll in coconut.
7
Refrigerate for 6 hours or overnight.
INGREDIENTS
1 head garlic
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
9 slices rye bread
1/4 cup heavy cream
6 ounces smoked trout, flaked into small pieces
18 to 20 cornichons, sliced on the bias into 1-inch pieces
DIRECTIONS
Preheat oven to 350 degrees. Cut 1/2 inch off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper. Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.
Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.
Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.
Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.
Surprise your friends and family with a delicious Thai appetizer or party food treat! Your guests will be 'wowed' when they bite into these fresh and oh so flavorful finger foods - excellent whether served on their own or paired with your favorite cocktail, lager, or wine. ENJOY!
Mini Shrimp Lettuce Wraps - Copyright Darlene A. Schmidt
Copyright Darlene A. Schmidt
1 . Mini Thai Shrimp Lettuce Wraps
If you and your friends like spicy, zesty foods, try making up a platter of these Thai Shrimp Mini Lettuce Wraps! These bite-size wraps are just perfect for a party finger food. Each mini wrap provides a burst of Thai flavors that are meant to hit different parts of the palate all at once, awakening your taste-buds and sending you straight to food heaven.
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