Whats ur fave party foods?

Question

lil finger food ideas for my 13thh!<3

any games ideas?

thanks lovess

Answer 1

sushi! without a doubt. ooh. and pizza bites. :] i`m addicted.

Answer 2

Spinach Dip ... Rumaki  ...  Hot meatballs ... Con Queso Dip with chips

Answer 3

veggies with ranch

Answer 4

i like mozzerella sticks and little tortillas&lt;333

Answer 5

nachos

Answer 6

chips

dip

LOTS OF FRUIT AND VEGGIES!!!

(strawberries w chocolate are good)

Answer 7

Fried Miniature Meatballs in a Saffron-Garlic Sauce Recipe courtesy Emeril Lagasse, 2006  

Show:  Emeril Live

Episode:  Finger Foods  

1 pound ground veal

1/2 pound ground beef

1/2 pound ground pork

1 cup half-and-half

3/4 cup breadcrumbs

2 tablespoons plus 2 teaspoons minced garlic

1 egg, lightly beaten

2 tablespoons chopped parsley leaves

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

1/2 teaspoon ground coriander

1/2 cup al- purpose flour

4 tablespoons olive oil

1 medium onion, finely chopped

1 cup dry white wine

2 cups chicken, beef, or veal broth

3 cups peeled, seeded and chopped tomatoes

2 pinches saffron

Into a mixing bowl crumble the veal, beef, and pork, mixing gently to combine. In another bowl, whisk together the half-and-half, bread crumbs, 2 teaspoons of the minced garlic, egg, parsley, 1 1/2 teaspoons of the salt, 3/4 teaspoon of the pepper, nutmeg, and coriander and let sit for 5 minutes. Add the bread crumb mixture to the meat mixture and mix gently but thoroughly to combine, trying not to overwork the meat. Form into cocktail-sized meatballs, about 2 teaspoons each, and place on a baking sheet. Cover with plastic wrap and refrigerate, covered, for 20 minutes and up to overnight.

Remove the meatballs from the refrigerator and, working in batches, lightly coat in the flour. Shake to remove any excess. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the meatballs, in batches if necessary, and quickly brown on all sides, shaking the pan as necessary to promote even browning, 4 to 6 minutes. Remove the meatballs with a slotted spoon and transfer to a plate and set aside. Add the minced onion to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Add the remaining 2 tablespoons of garlic and cook, stirring, for 2 minutes. Add the white wine and allow to reduce by half. Add the chicken broth, tomatoes, and saffron and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 15 minutes. Add the meatballs and return sauce to a simmer. Partially cover the skillet and cook meatballs at a low simmer for 20 minutes, or until meatballs are tender and sauce is flavorful. Add the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and serve immediately.

Korean Chicken Wings Recipe courtesy Guy Fieri  

See this recipe on air Friday Apr. 25 at 2:00 PM ET/PT.



Show:  Guys Big Bite  

Episode:  Far Out Far East Finger Food  

1 to 2 pounds chicken wings (about 12 whole wings) 1st and 2nd joint, no tips

2 tablespoons canola oil, plus more for frying

3 tablespoons grated ginger

1/4 cup sherry

1/4 cup white vinegar

2 tablespoons sesame oil

1/4 cup honey

1/2 cup soy sauce

1/4 cup chili garlic sauce

Chopped scallions, for garnish

3 tablespoons sesame seeds, for garnish

Preheat oven to 350 degrees F.

Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.

In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.

In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.

Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.

Fried Mozzarella Bites Recipe courtesy Rachael Ray  

Show:  30 Minute Meals

Episode:  30-Minute Finger Food  

Olive oil, for frying

1 pound ball fresh mozzarella, buy a piece wrapped, not packed in water

1 pound fresh smoked mozzarella, found in the specialty cheese case

1 cup all purpose flour

2 eggs

1/3 cup milk, eyeball it

2 cups Italian style bread crumbs

1/2 cup grated Parmesan or Romano

2 tablespoons chopped fresh flat-leaf parsley

8 stems or large sprigs each fresh parsley, sage, thyme

Fine salt

Arrabiata - In A Hurry Dipping Sauce:

2 tablespoons extra-virgin olive oil

4 cloves garlic, chopped

1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount

1 (28-ounce) can crushed tomatoes

Coarse salt

Bamboo skewers, 6-inch, or party picks, for dipping

Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.

For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.

To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.

Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection.

Lemon Balsamic Rosemary Skewered Vegetables Recipe courtesy Rachael Ray  

Show:  30 Minute Meals

Episode:  30-Minute Finger Food  

1 medium to large zucchini cut in half lengthwise, then into 1/2-inch slices

1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices

1 pint cherry tomatoes, washed and tops removed

1 lemon, juiced

2 tablespoons balsamic vinegar, eyeball it

3 tablespoons extra-virgin olive oil, eyeball it

Salt and pepper

16 stems fresh rosemary, 6 to 8-inch lengths

Preheat grill pan over high heat.

Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.

Joe&#039;s Screaming Stuffed Jalapeno Poppers Recipe courtesy Joe Rao  

Show:  Emeril Live

Episode:  Emeril&#039;s Tailgating Contest  



Enjoy watching your tailgate buddies wipe tears off their faces after eating 1 of these tastefully disguised cheese stuffed jalapenos. Originally created with the broiler in mind, these Jalepeno poppers have been enhanced by the BBQ to spice up tailgate parties and backyard mixers. Easy to prepare in advance, stores well in a cooler until ready to be BBQ&#039;d.

1 to 2 packages cream cheese, depending on the size of your pepper, room temperature

2 to 4 cloves chopped garlic or granulated, depending on your preference (c&#039;mon, no spicy finger food is complete without this spice)

1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar

Chopped fresh basil leaves

Pinch salt

10 to 25 jalapeno peppers (larger then average size will make them easier to stuff)

1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)

Toothpicks (for the peppers, not your teeth silly)

Preheat the grill.

Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.

Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in 1/2. Remove the seeds if you don&#039;t think your friends can handle the heat, otherwise leave&#039;em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.

Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to sqeeze the filling into the opening of the pepper with ease. I&#039;ve used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.

Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the jalapenos from falling into the BBQ (you&#039;re bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.

BBQ the peppers until they lightly roasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ.

Serve &#039;em up and watch your friends squirm with delight!