EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: finger food (Page 1 of 3)

Tortilla Rolls with Crab Sticks and Cheese

May 24th, 2014 in Appetizers & Snacks by Julia Volhina
Tortilla Rolls with Crab Sticks and Cheese

I had some tortillas left from the pack I used on recipe earlier this month. So I decided to post another recipe for tortilla rolls, this time with crab stick, cheese, garlic and greens stuffing.

The same as the first one, these rolls will work perfectly as a snack or an appetizer, and they go great together with beer.

So if you are looking for some unusual snack recipe, here it is.

Tortilla Rolls with Fresh Cheese and Garlic

May 3rd, 2014 in Appetizers & Snacks by Julia Volhina
Tortilla Rolls with Fresh Cheese and Garlic

Flour tortilla rolls with fresh cheese, dill and garlic will pair perfectly with beer as a snack. Or an appetizer, or both.

You can prepare them in advance and slice right before serving, just allow them to sit in fridge for at least 30 mins before serving, so tortillas can soak moisture a bit.

At home we made these with lavash bread, but it is a bit hard to find here, so I used ready to go flour tortillas and it worked good too.

As for the cheese you can use any fresh cheese which can be easily crumbled to your taste: fresh white cheese (quark), feta or queso fresco.

Flaky Kefir Biscuits

November 23rd, 2013 in Appetizers & Snacks by Julia Volhina
Flaky Kefir Biscuits

It was a bit unusual for me to learn that name for this kind of flaky breakfast breads is “biscuits”, at least this is what they are called here in US.

There are variations of biscuits prepared with milk, or buttermilk, my recipe uses kefir. Kefir consistency may vary, for more thick kefir you may need to use more than a cup. For better results, use butter and kefir cooled down directly from fridge.

Flaky kefir biscuits taste perfect when served warm with a slice of butter, for breakfast or brunch.

Deviled Eggs with Blue Cheese

September 14th, 2013 in Appetizers & Snacks, Eggs by Julia Volhina
Deviled Eggs with Blue Cheese

Blue cheese and boiled egg yolks seasoned with fresh parsley, tobasco sauce and mayo tastes a bit unusual and a bit spicy. But if you are true lover of blue cheese this recipe is definitely for you.

By the way if you like it to be more spice – use a bit more tobasco sauce, or you can skip the sauce all together otherwise.

If you would like eggs to look a bit more festive, use pastry bag with a star tip on it to arrange stuffing mix into egg halves, simple ziplock can be used too (just staff mix into it, seal it and cut one of tips off), or just a tea spoon.

Quick Crescent Rolls with Meat and Cheese

July 20th, 2013 in Appetizers & Snacks by Julia Volhina
Quick Crescent Rolls with Meat and Cheese

I was short on time this couple of weeks having visitors at home and at work. So I didn’t have much time to prepare a recipe in time for today.

It is a bit unusual of me to use “ready-to-use” ingredients in my food, but they save time if you need it to attend to other things.

Crescent dough sold in store makes decent rolls, which are good when you need to cook something to bite fast. So here is one of recipes for these.

I used ham as meat for this recipe, because that is what I had in my fridge. But you can be creative and use cooked bacon, or canadian bacon, or hot dogs, or another sausage, or a combination of these to your taste.

Chicken and Celery Salad Sandwich

February 23rd, 2013 in Chicken, Main Dishes, Salads by Julia Volhina
Chicken and Celery Salad Sandwich

This is a base chicken and celery salad recipe for sandwich to be served for breakfast or lunch.

The salad can be prepared in advance and used when needed, just store leftovers in fridge.

You can also use grilled chicken leftovers for this recipe or cook chicken breasts from scratch.

Tuna Salad Sandwich

July 14th, 2012 in Fish, Main Dishes by Julia Volhina
Tuna Salad Sandwich

Tuna salad sandwich is a great choice of food for a lunch or to take with you when you are on the go.

This tuna salad with eggs, bell pepper and a bit of onions is easy to do, and can be stored in a fridge for couple of days if needed.

I use tuna chunks in water, but tuna in oil will work as well, if you like it more – use it.

Listed amount ingredients is enough for 11-12 sandwiches.