Planning to have a get together or party. Do you want to cook up some great dish without hassle, then check out these electric selection of Finger Food. There is bound to be one that suit your taste and need. Some of them are traditional while others are modified.
Garlic-Roast Beef Pinwheels
1 tablespoon olive oil
1 small onion , halved and thinly sliced
3 garlic cloves , minced
1/2 lb deli roast beef , cut into thin strips
1 teaspoon basil leaves
1/2 teaspoon dried marjoram
1/4 teaspoon cracked black pepper
1 (8 ounce) can refrigerated flaky butter crescent rolls
sesame seeds (optional)
1 Preheat oven to 375°F Heat olive oil in medium nonstick skillet over medium heat. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat. Add beef, basil, marjoram and pepper; toss to mix well. Set aside.
2 Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. Spread each half with half of beef mixture. Starting at one short side, firmly roll both pieces, crimping seam to seal.
3 With serrated knife and sawing motion, gently cut each roll into 8 pieces. Place cut side down on baking sheet sprayed with nonstick cooking spray. Gently reshape pinwheels after placing on cookie sheet, if necessary. Spray pinwheels lightly with nonstick cooking spray and sprinkle with sesame seeds before baking, if desired.
Bake 13 to 16 minutes or until edges are golden brown.
Mini Buffalo Chicken Pizzas
olive oil (to coat pan)
1 (13 7/8 ounce) refrigerated prepared pizza crust
3 tablespoons butter or margarine
1 lb skinless chicken breast halves , cut into 1/2-inch pieces
3 tablespoons hot pepper sauce (I like Frank's Red Hot Sauce)
1 cup monterey jack cheese , shredded
1 cup plum tomatoes , diced (optional)
1/2 cup sweet onions , chopped (optional)
1 Heat oven to 425°F.
2 Lightly coat cookie sheet with olive oil.
3 Unroll dough onto clean, dry surface.
4 Using a biscuit cutter, cut 8-10 mini pizza doughs. (Number will depend on size of biscuit cutter.)
5 Place circles on oiled cookie sheet.
6 Melt butter in large skillet over medium-high heat. Add chicken, onion and hot pepper sauce. Cook 4 to 6 minutes or until chicken is no longer pink in center, stirring occasionally.
7 Remove from heat. Stir in tomatoes.
8 With slotted spoon, spoon mixture over dough circles to within 1/4 inch of edges.
9 Sprinkle with cheese.
10 Bake at 425°F for 12 to 15 minutes or until crust is deep golden brown.
500 g calrose rice
600 ml water
4 tablespoons rice wine vinegar
3 tablespoons sugar
2 1/2 teaspoons salt
5 sheets nori , seaweed
1 tablespoon oil
2 chicken breasts
4 tablespoons soy sauce
1/2 cucumber , cut into long thin slices
2 tablespoons wasabi paste (optional)
1 Place the chicken in a glass/plastic bowl with 2 tbsp of the soy sauce and leave to marinade.
2 Wash the rice with 2-3 changes of water to remove excess starch - then drain well.
3 Place rice in a saucepan with the water and bring to the boil with a lid on. Turn heat to low and simmer for 12 minutes.
4 Remove from heat and sit for 10 minutes. Turn rice into a non metal bowl and fluff gently with a spatula.
5 Combine vinegar, sugar and salt in a microwave safe jug and heat on high for 30 seconds. Stir and heat for another 30 seconds.
6 Pour over warm rice and gently turn a few times - set aside for rice to cool (refrigerate if in a hot climate).
7 In a fry pan heat oil and cook chicken breasts through. Cut into slices and set aside.
8 Lay a nori sheet shiny side down and place rice on sheet and spread to 1cm (0.4in) thick, leaving a edge for rolling up.
9 In the centre place a row of chicken and then a row of cucumber. Brush with a tiny amount of wasabi.
10 Roll sheet from the bottom up and squeeze gently. Wrap in clingfilm and refrigerate until needed.
11 Cut slices to desired thickness and serve with soy sauce.
Peanut Butter Energy Balls (Energy Bar) - Easy No Bake
1/2 cup peanut butter
1/2 cup oatmeal
1/2 cup sunflower seeds
1 cup raisins
1 tablespoon honey
1 tablespoon flax seeds (optional)
1 tablespoon wheat germ (optional)
1 Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.
2 Roll mixture into balls.
3 Mix equal amounts of flax seeds and wheat germ in a bowl and roll the balls in this mixture (optional).
4 Let balls sit in the refrigerator for at least 30 minutes.
You can make some substitutions with the ingredients. For example, substitute the raisins for chocolate chips or chopped nuts instead of sunflower seeds. There are many possibilities, just be careful and keep the ratios consistent.
Also, I used natural peanut butter which caused my mixture to be more dry. If this is the case add a little milk; about 1/2 tablespoon at a time.
8 eggs, hard-boiled
4-6 sweet gherkins, diced
1 red onion, minced
1 to 2 diced egg white
1 teaspoon turmeric
1 teaspoon dill
salt and pepper, to taste
2 teaspoons paprika
Hellmans or your favourite mayonnaise
dijon or your favourite mustard
3 teaspoons lemon juice
1. Slice eggs lengthwise, slipping yolks into a separate bowl.
You can set aside the egg halves that didn't come out perfectly and dice them for use in the egg salad mix.
2. Add onion, tumeric, dill weed, salt/pepper, about half of the paprika. Use a fork to loosen the egg yolks and blend with other ingredients before adding any moisture. This helps avoid those lumps of unmixed yolk you sometimes find.
3. Add gherkins and juice. Add 1/4 cup mayo and approximately 2 tablespoons mustard to start; mix well. Taste. Adjust moisture to your preference, using mayo, mustard or lemon.
4. Scoop into egg white halves and top with paprika. Chill before serving.