Finger Food Recipes

• Vegetable-oil cooking spray
• 2 pounds russet potatoes, cut into 1/4-inch-thick slices
• 3 tablespoons olive oil
• Coarse salt
• Pinch of cayenne pepper
• Freshly ground pepper

Baked Potato Chips

Food & Cooking , Appetizers , Finger Food Recipes

Author: Martha Stewart

Potato Chips Are The Natural Accompaniment To Our Tuna Nicoise Sandwiches; Ours Are Sliced Russets That Are Baked, Not Fried.

Time: 40m

Number Of Ingredients: 6

• Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
• Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

• 1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
• 3/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• White-Bean and Caper Crostini
• Tomato-Basil Crostini
• Artichoke-Dill Crostini
• Salami-Ricotta Crostini
• Pesto-Bocconcini Crostini
• Goat Cheese and Sun-Dried Tomatoes Crostini
• Goat Cheese and Sun-Dried Tomatoes Crostini

Simple Crostini

Food & Cooking , Appetizers , Finger Food Recipes

Author: Martha Stewart

Crostini Are Perfect Spooned High With Your Pick Of Toppings.

Time: 30m

Yield: Makes 60

Number Of Ingredients: 10

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

Calories 36 g, Fat 3 g, Protein 1 g

• 1 small baguette (about 6 ounces), cut diagonally into 1/4-inch-thick slices
• 2 tablespoons olive oil

Easy Crostini

Food & Cooking , Appetizers , Finger Food Recipes

Author: Martha Stewart

This Recipe Adapted From "martha Stewart Holiday Party Foods."

Yield: Makes 30 to 35

Number Of Ingredients: 2

• Preheat oven to 350 degrees. Lightly brush each bread slice on both sides with olive oil. Place on a baking sheet; toast until light golden, 5 to 6 minutes on each side. Remove from oven, and transfer to a wire rack to cool completely.

• 4 cups mashed potatoes
• 2 eggs
• 2 tablespoons dried parsley
• ½ cup grated Romano cheese
• salt and pepper to taste
• 2 tablespoons imitation bacon bits
• 1 teaspoon dried onion flakes
• 1 cup Italian-style dried bread crumbs
• 1 quart vegetable oil for deep frying

Potato Croquettes

Food & Cooking , Side Dish , Appetizers , Finger Food Recipes , Potato Side Dish Recipes , Potato

Author: Peter Gerry

A Great Use For Leftover Mashed Potato. Great For Dinner With A Garden Salad.

Time: 20m

Yield: 4

Number Of Ingredients: 9

• In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
• Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

Calories 659.6 calories, Carbohydrate 58.4 g, Cholesterol 110.9 mg, Fat 39.9 g, Fiber 5.2 g, Protein 17.6 g, SaturatedFat 8.7 g, Sodium 1505.6 mg, Sugar 5.2 g

• 3 russet potatoes (about 1 3/4 pounds)
• Coarse salt
• 3 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped (about 1 cup)
• 4 large eggs
• Freshly ground pepper, to taste
• 1 3/4 cups all-purpose flour
• 1 cup panko
• About 4 cups vegetable oil, for frying
• Yellow-Pepper Remoulade

Potato Croquettes With Yellow-pepper Remoulade

Food & Cooking , Appetizers , Finger Food Recipes

Author: Martha Stewart

Mashed Potatoes And Caramelized Onions Form The Base Of These Croquettes, Which Are Rolled In Breadcrumbs And Fried Until Crisp And Golden Brown For A Delicious Appetizer.

Number Of Ingredients: 10

• Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
• Heat olive oil in a skillet over medium heat. Add onion, and cook until golden, about 15 minutes. Add onion to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
• Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).
• In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350 degrees. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with remoulade.

• 2-1/2 pounds chicken wings
• 1/2 cup barbecue sauce
• 1/2 cup honey
• 1/2 cup soy sauce

Glazed Chicken Wings

Food & Cooking , Appetizers , Finger Food Recipes

Author: Taste Of Home

I Received This Easy Wing Recipe From A Cousin On Vancouver Island During A Visit There A Few Years Ago. They're An Appealing Appetizer, But Also A Favorite For Sunday Lunch With Rice And A Salad. -joan Airey, Rivers, Manitoba

Time: 1h5m

Yield: 2 dozen.

Number Of Ingredients: 4

• Cut chicken wings into 3 sections; discard wing tip section. Place in a greased 13x9-in. baking dish. Combine barbecue sauce, honey and soy sauce; pour over wings. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.

Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 380mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 6g protein.

• 2 medium sweet potatoes, peeled
• 1 tablespoon vegetable oil
• 1/2 teaspoon coarse sea salt
• Pepper to taste

Baked Sweet Potato Chips

Food & Cooking , Snack , Side Dish , Appetizers , Finger Food Recipes

Author: Deborah Harroun

Our Baked Sweet Potato Chips Are A Delicious Alternative To Fried Fare And Can Be Ready In 30 Minutes.

Time: 30m

Yield: 4

Number Of Ingredients: 4

• Heat oven to 400°F. Cut sweet potatoes into very thin slices. In large bowl, toss potatoes with oil, salt and pepper. Place potatoes in single layer on 2 ungreased cookie sheets (slices can touch but not overlap).
• Bake 10 to 15 minutes, rotating cookie sheets once, until edges are crisp but potatoes are still soft in the center. Cool 5 minutes; remove from cookie sheets to cooking parchment paper. Cool completely (chips will become crisp as they cool).

Calories 90, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

• 2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon coarse salt, preferably sea salt
• 1 lime, cut into wedges, for serving

Baked Sweet-potato Chips

Food & Cooking , Appetizers , Finger Food Recipes

Author: Martha Stewart

A Mandoline Or A Hand-held Slicer Will Quickly Turn Out Thin, Even Slices Of Sweet Potato, Although A Sharp Knife And A Steady Hand Will Also Work Fine.

Time: 30m

Number Of Ingredients: 4

• Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

• 1 pound ground beef
• 1 onion, finely chopped
• 3 whole scallions, finely chopped
• 1 clove garlic, minced
• 2 Scotch bonnet peppers (any color), seeded and minced
• 1 teaspoon dried thyme or 2 sprigs fresh
• 1/4 cup vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 to 2 1/2 cups water
• 1/2 cup breadcrumbs
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons curry powder
• 1/2 cup butter (1 stick)
• 3/4 cup ice-cold water
• 1 egg, beaten with 1 teaspoon water

Beef Patties

Food & Cooking , Appetizers , Finger Food Recipes

Author: Martha Stewart

Uncooked Patties Can Be Stored In The Freezer And Go Straight Into The Oven When Ready To Use; They Bake In Just 15 Minutes.from The Book "lucinda's Authentic Jamaican Kitchen," By Lucinda Scala Quinn (wiley).

Yield: Makes 18 patties

Number Of Ingredients: 19

• To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
• With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
• For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
• Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
• Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
• Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.

• 1 pound ground beef (80 percent lean)
• 1 tablespoon minced garlic (from 2 cloves)
• 1 large onion, halved and thinly sliced (3 cups)
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• Coarse salt and freshly ground pepper
• 6 ounces cheddar, shredded (2 cups)
• 1 sheet (12 ounces) frozen puff pastry, thawed
• All-purpose flour, for dusting
• 1 large egg, lightly beaten
• Roasted broccoli rabe or other green vegetable, for serving

Beef And Cheddar Hand Pies

Food & Cooking , Appetizers , Finger Food Recipes

Author: Martha Stewart

Serve These Savory Pies Made With Store-bought Puff Pastry Alongside A Salad Or Roasted Green Vegetables, Such As Broccoli Rabe.

Time: 1h10m

Number Of Ingredients: 11

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.