World Best Finger Food Recipes

Saturday, May 30, 2015

Nachos Supreme

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

Servings: 4
nacho chip
canned chili
colby cheese (from can) or nacho cheese (from can)
onion
jalapeno pepper (optional)
lettuce
tomato
sour cream

Recipe

1 place chips on a serving plate and sprinkle onion and lots of cheese over chips.
2 pour hot chili over all.
3 garnish with lettuce tomatoes and sour cream.
4 enjoy.

Rhubarb-strawberry Cobbler

Total Time: 35 mins

Ingredients

Servings: 8
1 1/4 cups sugar
3 tablespoons flour, all purpose
1 1/2 teaspoons cinnamon
1 1/2 teaspoons orange rind
6 cups rhubarb, coarsely chopped
3 cups strawberries, sliced
1 1/2 cups flour, all purpose
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, chilled
1 cup buttermilk

Recipe

1 filling: in large bowl, combine sugar, flour, cinnamon and orange rind.
2 add rhubarb and strawberries; toss well.
3 spread mixture in 13 x 9 in. (3.5 l) baking dish.
4 bake in 400f(200c) oven 10 minutes.
5 topping: in large bowl, combine flour, sugar, baking powder, baking soda and salt.
6 using fingers or two knives, cut in margarine until mixture resembles small peas.
7 with fork, stir in buttermilk just until soft dough forms.
8 drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
9 bake in 400f(200c) oven 25 minutes or until topping is golden brown and has risen.

Ginger Crunch

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

6 ounces butter or 6 ounces margarine, at room temperature
4 ounces self-rising flour
2 ounces sugar
2 teaspoons ground ginger
2 teaspoons golden syrup
4 ounces confectioners' sugar

Recipe

1 preheat the oven to 375°f.
2 cream 4 ounces of the butter/margarine with the sugar.
3 stir in the flour and ginger.
4 press mixture into a 7x11 inch baking pan and bake for 20 minutes until golden.
5 place the remaining butter/margarine, syrup and confectioner's sugar in a small saucepan and heat gently until melted.
6 pour the topping over the ginger crunch and leave to set.
7 cut the ginger crunch into squares or fingers.

Pumpkin Dog Treats

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour

Recipe

1 start by measuring the pumpkin into a mixing bowl, and crack two eggs, mixing them together until the mixture is smooth. add in the salt and the milk, and then carefully mix in the rice flour a little bit at a time. it clumps together fairly quickly, so you'll need to use your fingers to knead it all together. everything should look really dry, but knead all the lumps out until it becomes smooth. roll out the dough and, using your dog's favorite cookie cutter (in our case, a bone shaped design we found at joann fabrics), cut the shapes until there is no more dough left. place each shape onto a greased cookie sheet. if you want, you can make additional designs on them with a fork. place them in your oven: preheated to 350°f after 20 minutes, take them out to flip them over, then place them back in for another 20 minutes, or until they are a nice shade of golden brown.

Perfect Pie Crust (very Detailed Instructions)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

2 1/4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon sugar
6 ounces cold unsalted butter, cut into pieces
1/4 cup ice water (strain out the ice just before using)
1 teaspoon red wine vinegar

Recipe

1 in a mixer fitted with a paddle attachment, or using a hand mixer, mix the flour, salt, and sugar for 1 minute.
2 add the butter and mix just until you have a crumbly, sandy mixture. (you should still be able to see the pieces of butter.)
3 in a small bowl, stir the water and vinegar together.
4 with the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. (you should still see small bits of butter.)
5 transfer the dough to a work surface and shape into a round, flat disk.
6 wrap in plastic wrap and refrigerate at least 30 minutes before using.
7 or, refrigerate up to 48 hours or freeze up to 1 month before using. if frozen, let thaw in the refrigerator overnight before rolling out.)
8 when the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable.
9 dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
10 sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
11 don't worry if the edges split a bit; concentrate on forming a good circle from the center.
12 lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling.
13 the dough should feel smooth and soft; some say it should feel like the inside of your forearm.
14 if it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
15 instead, put it back in the refrigerator for 15 minutes to firm up the butter.
16 keep rolling until the circle is at least 2 inches larger than your pan (for example, 12 inches wide for a 10-inch pie pan), or 3 inches larger for deep-dish pies.
17 set your pie pan nearby.
18 to transfer the crust to the pan, i find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan.
19 or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan.
20 make sure that the dough is allowed to settle completely into the pan.
21 don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. instead, lift the edges of the crust to let it settle down into the corners. if the dough tears a bit, don't be concerned; we'll patch it in a minute.
22 using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
23 use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
24 to decorate the rim, fold under the excess dough then just press it all around with the back of a fork.
25 for a slightly more advanced look, press the thumb and forefinger of one hand together.
26 use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "v" with the dough in between.
27 . repeat all around the rim to make a wavy edge.
28 if baking with the filling, chill until ready.

Peach-bourbon Wings

Total Time: 53 mins Preparation Time: 15 mins Cook Time: 38 mins

Ingredients

1 cup peach preserves
2 tablespoons packed dark brown sugar
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 cup vinegar
1/4 cup bourbon (or rum)
2 teaspoons cornstarch, stirred into
1 tablespoon water
4 lbs chicken wings

Recipe

1 heat oven to 450 degrees, line a 15 x 10-inch jelly roll pan with non-stick foil.
2 in a food processor, combine preserves,brown sugar, garlic and salt; process until garlic is finely chopped.
3 remove to a small saucepan, stir in vinegar and bourbon; bring to a simmer over medium heat; cook 5 minutes.
4 add cornstarch-water mixture to saucepan; cook 2 minutes or until thickened(you will have about 1 1/2 cups glaze).
5 cut wing tips off and discard; cut wings in half at joint for about 36 pieces.
6 place on prepared pan; remove 1/2 cup peach-bourbon glaze and set aside; brush wings with 1/2 cup of glaze, roast at 450 degrees for 15 minutes.
7 remove pan from oven; with tongs ,turn wings over; brush with remaining glaze; roast 15 minutes more,until juices run clear.
8 to crisp skin, increase oven temperature to broil; broil wings for 2 to 4 minutes, serve with reserved glaze, enjoy.