finger food and dinner party

3,104

Recipes

Thomas Family Baked Coconut Shrimp With Pina Colada Dip

Posted by kiss me I am a nutritionist!  

sweet and crunchy coconut shrimp with a heavenly pina colada sauce. So easy and delicious, why wouldn't you make it? Make a big batch of pina coladas before hand and half the work is done! I formulated this when I wasn't satisified with some of... MORE»

Recipe #380203

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Asian Beef & Lettuce Wraps

Posted by KristeninUT  

This is a culmination of spinoffs from several different recipes. They were so yummy, I had to write it down. It looks long, but that's mostly marinating time and cutting-up vegetables (which you can do while the meat is marinating and the rice... MORE»

Recipe #379808

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Crab Cakes With Lemon Butter and Plum Tomato Salsa

Posted by College Girl  

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004. MORE»

Recipe #379697

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Bacon, Blue Cheese Savory Cheesecake Kansas City Junior League

Posted by College Girl  

Search no further for something special to serve a crowd. Savory Cheesecake is stunning on a dark platter adorned with leafy greens. Serve with an assortment of crackers. This is from the Beyond Parsley cookbook put out by the Kansas City Junior... MORE»

Recipe #379694

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Obelisk Breadsticks

Posted by RDcook444  

From the Washington Post. Obelisk is a restaurant in Washington, DC. These make a savory, crisp snack. Don't be discouraged if they're not perfect the first time; they'll still taste great. The dough is much easier to do in a mixer fitted... MORE»

Recipe #379106

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Beef-Stuffed Crescents

Posted by BecR  

An easy, great tasting appetizer! From Simple & Delicious. MORE»

Recipe #378647

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Raspberry Cream Cheese Brownies

Posted by Lainey6605  

This recipe was posted in Good Housekeeping magazine. It is a celebrity dish from Ray Romano. It looks delicious! MORE»

Recipe #377833

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Elegant Chicken Zucchini Skewers

(1 reviews) Posted by Shuzbud  

This is an elegant way to serve meat and vegetables from the grill. You can adjust the spice to suit your preference- most will probably like this spicier than I do! MORE»

Recipe #377275

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Italian Club Sandwich

(1 reviews) Posted by gailanng  

From Southern Living. Great as a snack, lunch or light dinner. MORE»

Recipe #376903

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Coconut Lime Shrimp Skewers

Posted by appleydapply  

This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6... MORE»

Recipe #376855

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Parsleyed Eggs

Posted by MsEVP  

Learned to make and like this dish many years ago when living in Egypt. I've served it up many times as an appetizer or with a plate of party food. Can be eaten hot or cold. MORE»

Recipe #376714

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Hot Dogs Cooked in Beer

Posted by ~Rita~  

Be it vegan, turkey, beef, pork, sausage links give it a try. For those that don't like the Chard dogs with grill marks. Or you can pre simmer them and then grill them. I myself like grilled but my Dad prefers boiled dogs so I'm posting for... MORE»

Recipe #376535

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Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

Posted by Manami  

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick... MORE»

Recipe #376478

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Shrimp and Cheese Puffs

Posted by peskyleo  

This recipe is SOOO easy. I learned it as a co-ed away from home for the first time and trying to make appetizers and snacks for dorm parties and such. I still make it today, especially when impromptu guests pop in. MORE»

Recipe #376320

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Grilled Shrimp With Fiery Lemongrass-Chile Sambal

Posted by Manami  

Steve Raichlen visited 53 countries (6 or 7 continents - if you include the occasional barbcue obsessed scientist stationed in Antartica) on a quest to get to the heart of the most universal cooking method grilling over an open flame. Most... MORE»

Recipe #376214

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Batter-Fried Scallions

Posted by Manami  

Saveur Magazine. For this recipe, it is best to use thin scallions. MORE»

Recipe #376077

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Karen's Smooth French Milk Mussels

Posted by ~Rita~  

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream... MORE»

Recipe #376008

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German Chocolate Cheesecake Tarts

(1 reviews) Posted by brian48195  

This is a recipe I made up on the fly. I had made a full size German Chocolate Cheesecake and it was very good. People said it was awesome, but you couldn't eat a big piece because it was so rich. So, I decided to modify a popular cheesecake... MORE»

Recipe #375890

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Cream Cheese Bacon Wrapped Jalapenos

Posted by Chef #853965  

Yummy! Great for cookouts! MORE»

Recipe #375765

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Bread Dipping Olive Oil (Similar to Bravo)

Posted by JanuaryBride  

This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). My hubby loves it. Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or... MORE»

Recipe #375466

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