"Finger fodd" ideas for NYE Buffet needed...

[cvemom]

We're going to a NYE party and everyone brings "finger foods" for the buffet. I'm stumped. I want to do something different and I have no new recipes. If you have any favorites let me know. Thanks

 

[Bob Slydell]

1 lb sausage
1 lb ground beef
1 lb Velveeta cheese
1 package party ryes

Brown the sausage and ground beef, drain off the fat. Melt in the Velveeta and spoon onto the party ryes. You can freeze them at this point, if you want to. When ready to serve, take them out of the freezer (if you froze them) and pop onto a cookie sheet. Bake at 350 until they start bubbling.

 

[oogieboogie]

Cucumber Sandwiches:

1 cucumber sliced
1 8oz cream cheese
1 dry pkg Good Seasons Italian Dressing
2 tbsp mayo
1 pkg Party Rye bread
Fresh dill

Mix cream cheese, italian dressing and mayo together until blended.
Spread on party rye, place a slice of cucumber on each, sprinkle with dill.

 

[monkeyboy]

Chicken Sates with Spicy Peanut Sauce

For chicken and marinade:
2 whole skinless boneless chicken breasts (about 1 1/4 pounds)
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh lime juice
1/2 cup hot water
For sauce:
2 tablespoons vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 tablespoon finely grated peeled fresh gingerroot
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup distilled white vinegar
3 tablespoons firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes

Equipment: About 32 (7-inch) bamboo skewers


Make the chicken and marinade: Cut the chicken lengthwise into 1/4-inch-thick slices, and season them with salt and pepper.
In a blender, blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.

In a large shallow dish, pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)

Soak the bamboo skewers in water to cover for 15 minutes. Thread the chicken onto the skewers.

Make the sauce: In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce.

 

[Bob Slydell]

Chicken Sates with Spicy Peanut Sauce

For chicken and marinade:
2 whole skinless boneless chicken breasts (about 1 1/4 pounds)
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh lime juice
1/2 cup hot water
For sauce:
2 tablespoons vegetable oil
3 scallions, chopped fine
1 garlic clove, chopped fine
1 tablespoon finely grated peeled fresh gingerroot
1 cup water
1/2 cup creamy or chunky peanut butter
1/4 cup soy sauce
1/4 cup distilled white vinegar
3 tablespoons firmly packed brown sugar
1/4 teaspoon dried hot red pepper flakes

Equipment: About 32 (7-inch) bamboo skewers


Make the chicken and marinade: Cut the chicken lengthwise into 1/4-inch-thick slices, and season them with salt and pepper.
In a blender, blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.

In a large shallow dish, pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)

Soak the bamboo skewers in water to cover for 15 minutes. Thread the chicken onto the skewers.

Make the sauce: In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.

Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce.

No Bacon???

 

[stinkerbelle]

if you aren't that handy in the kitchen - there is a great line of frozen app's made by TGI Fridays.

yes - we're very lazy in our house.

 

[ducklite]

Chocolate covered strawberries--so easy to make and so yummy!

Anne

 

[tammy]

You should check out today's (December 29, 2004) Dining In article in the New York Times. It has some Spanish party ideas. Looks fabulous.

 

[jerrysboy40]

1 lb ground beef
1 can Hormel Chili no beans
1 block of Velvetta Mex cheese

Brown ground beef and drain, add hormel chil and velvetta until cheese is melted

serve with tortilla chips.

 

[piratesmate]

One of my favorites is crab rangoon. I don't deep fry them though. I either pan fry them in a small amount of olive oil or spray them with olive oil & bake (but I've never written down how long.)

CRAB RANGOON
Source: Gourmet magazine

Filling
½ lb crabmeat, drained and chopped
½ lb cream cheese, room temperature
½ tsp A-1® Steak Sauce
¼ tsp garlic powder

Wrappers
30 won-ton wrappers
1 egg yolk, well beaten
Oil for deep frying
Chinese mustard and/or red sauce

Combine crabmeat with cream cheese and seasonings in a medium bowl and
blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375ºF. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with Chinese mustard and red sauce for dipping. Yields 30.

 

[QueenTriton]

1. Mix cream cheese with chopped black olives, chopped green chiles (or jalapenos) and, if you can find them this year, some chopped red bell pepper. Spread on a large flour tortilla, roll and refrigerate (I put damp paper towels on top to keep them from drying out). Slice and serve with salsa.

2. Wrap a little smokie in a 1/3 slice of bacon. Attach with a toothpick. Sprinkle brown sugar on top and broil. Turn over and broil some more.

3. Roll some ham and cheese in 1/2 a refrigerator crescent roll and bake according to the roll directions.

4. Salmon mousse and crackers. There are umpteen recipes on the internet and it is a great use for that smoked salmon you received in a gift basket and don't know what to do with.