Tom Holden - Finger Food Ultimate Cookbook: Quick And Easy Finger Food Bite-Size Recipes Youll Love
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- Book:Finger Food Ultimate Cookbook: Quick And Easy Finger Food Bite-Size Recipes Youll Love
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Finger Food Ultimate Cookbook: Quick And Easy Finger Food Bite-Size Recipes Youll Love: summary, description and annotation
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Step by step instructions on how to prepare the best tasting finger food that is easy to make. I have collected the best finger food recipes I know. They will be a huge success in any party or gathering.
The book consists of the best 50 finger food recipes and how to prepare them in a step by step way. Including a nice photo of the finished result! I have compiled the finger food recipes that is quick and easy to make, so you can start using them right away. The book has ha easy to use index for quick navigation.
Today Only, Get this Finger Food cookbook for just $2.99. Click the Buy button and Start Making Your Own Delicious Finger Food Within 30 Minutes
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Main Benefits Of This Finger Food Cookbook
=> Each recipe in this cookbook is, tasty and easy to prepare.
=> Each recipe is accompanied with captivating, beautiful and picture of the final outcome recipe.
=> Step-by-Step directions for preparing each of the recipes that makes the process of cooking much easier and quicker.
=> Ingredient for every recipe is clearly written and measurements are given in very simple and easy to understand manner.
=> The navigation between the recipes has been made super easy.
=> The cookbook comes with linked table of contents which made jumping to your preferred and desirable recipe very easy by just clicking on the recipe.
Take Action Right Away To Cook The Most Delicious Finger Food At Home.
Tom Holden: author's other books
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Welcome To My New Series Of Cookbooks
I want to thank you and congratulate you for downloading the book , Finger Food Ultimate Cookboo k .
This book contains step by step recipes on delicious finger food that your party will love. I have made it as easy as possible for you to prepare these lovely dishes, and even added a photo of each finger food dish.
Happy cooking, and look out for new releases in my Ultimate Cookbook series.
For your convenience I have listed my other books in the last pages of this book.
Thanks again for downloading this book, I hope you enjoy it!
Copyright 2014 by Tom Holden
All rights reserved
Index
Aloha Chicken Wings
- 3 lbs chicken wings
- 1 cup pineapple preserves
- 1/2 cup dry sherry
- 1/2 cup frozen orange juice concentrate
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Cut wings up into sections and discard the tips.
- Put all of the wings in a Ziploc bag.
- In a bowl mix together preserves, sherry, orange juice concentrate, brown sugar ,oil, garlic, soy sauce and ginger. Mix until well combined.
- Pour the mixture in the bag with the wings and seal the bag.
- Work marinade over all of the wings and place in the refrigerator for at least 6 hours, overnight if possible.
- Once the wings are done marinating, preheat the oven to 350*.
- Line a baking pan with foil and place the wings on the foil. Pour 1 cup of the marinade over top of the wings.
- Bake for 1 hour.
Variations :
For the marinade I used apricot-pineapple preserves. Also since I prefer fresh garlic and ginger over ground I used 2 cloves of garlic smashed and about a 1 inch piece of fresh ginger. It turned out delicious but next time I think I will use a little bit more garlic and ginger.
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise ( I use light mayo on mine, don't care for salad dressing, use more mayo if needed)
- 1 tablespoon mustard ( I use regular yellow mustard)
- 1 tablespoon relish
- pepper (optional)
- lettuce (optional)
- 6 slices whole wheat bread ( any type will do)
- Chop the boiled eggs into small pieces.
- Mix in the mayonnaise 1 tablespoon at a time to make sure you don't add to much.
- Add in the relish, mustard and pepper and mix well.
- Put some of the egg salad mixture onto bread or if you want finger foods use rolls.
- Put some lettuce on top of the salad and serve.
Variations :
I added in some chopped celery to give it a crunch and also added some caramelized onions. I normally don't like mustard but this was the right amount for this recipe to make it taste good.
- 1 lb bacon, any kind ( maple-flavored works well.)
- 1 package cocktail smoked sausage links
- 1 lb light brown sugar ( you can use more if you like)
- 1 box of round toothpick
- Preheat oven to 350*.
- Coat a 9x13 inch cake pan with non stick coking spray.
- Open bacon and cut the entire slab into thirds.
- Wrap a third of a slice of bacon around each cocktail weenie and use a toothpick to hold it in place.
- Put all of the cocktail weenies into the cake pan leaving an open area in one corner to make it easier to baste later.
- Cover the weenies with brown sugar only leaving the toothpicks uncovered.
- Bake for about 35-400 minutes or until bacon is done. Every 10 minutes brake up any clumps of sugar and baste weenies with sugar/bacon grease mixture.
- When done the sugar should be completely melted and the bacon should be done.
- Place on a serving platter and drizzle sugar and bacon grease mixture on top.
- Serve.
Variations :
If you want you can make these ahead of time and just freeze them. When you are ready to eat them just cook them for about 1 hours. Also any left over brown sugar mixture goes great on yams.
- 1 1/2 cups flour
- 2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 3 tablespoons butter, melted
- 2 teaspoons sesame seeds
- In a bowl mix together the sugar, flour, baking powder and salt.
- Add in the milk slowly to make a dough.
- Place dough on a floured surface and knead.
- Roll out into a 10 inch by 5inch rectangle.
- Cut the rectangle into 12 sticks.
- Preheat oven to 425* and put the butter in a 9x13 inch baking pan.
- Roll the sticks in the butter and sprinkle sesame seeds on top.
- Bake for 15 minutes or until golden.
Variations :
Since I don't keep sesame seeds on hand all the time I have used many different things on these bread sticks. I have used Parmesan, mozzarella and garlic and they all come out tasting great.
- 2 cups canned chick-peas or 2 cups cooked chickpeas
- 2 tablespoons tahini
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