10014 perfect finger food Recipes

breadcrumbs (italian or plain ), garlic powder, lemon zest, finely grated (increase if desired), kosher salt, fresh ground black pepper (fresh makes a difference), all-purpose flour , for dredging (approximate), eggs, beaten, boneless skinless chicken breasts , cut into strips (or fingers or tenders), oil , for shallow frying

flour, salt, pepper, chicken wings, canola oil, sticky finger sauce, lemon juice, ketchup, molasses, canola oil, worcestershire sauce, salt, pepper

ladies fingers, dried scallops (soaked in warm water and retain water), garlic, chopped, cooking oil, sauce, warm water from soaking scallop, soya sauce, oysters sauce, ground white pepper

canola oil, fresh shrimp, peeled and deveined, dry white wine, crab fingers or crab claws, unsalted butter , cut into pieces, chopped fresh parsley, fresh lemon juice, kosher salt, freshly ground white pepper

granny smith apples, peeled and sliced, brown sugar, granulated sugar, all-purpose flour, salt, juice of 1/2 lemon, recipe perfect pie crust , recipe follows, butter, all-purpose flour, plus more for dusting, salt, cold butter, vegetable shortening, egg, cold water, distilled white vinegar

unsalted butter, extra virgin olive oil, perfect sweet onions peeled and julienned, kosher salt, ground pepper, dried tart cherries, grenadine

sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, perfectly chocolate chocolate frosting

sugar, all-purpose flour, cocoa, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, boiling water, perfectly chocolate chocolate frosting, butter or margarine, cocoa, powdered sugar, milk, vanilla extract

eggs, white sugar, vegetable oil, all-purpose flour, baking soda, salt, ground cinnamon, carrot baby food, apricot baby food, applesauce baby food

dried breadcrumbs, parmesan cheese, finely grated, egg, beaten with a little water, salmon fillets, skinned and cut into chunky fingers, garlic clove, crushed, butter

chicken breast , in fingers, bread, in powder, egg, beaten, cheddar cheese, grated, paprika, garlic powder, salt

light sour cream, lemon juice, ground cumin, chopped fresh parsley or 1 tbsp cilantro, garlic, finely chopped, grated fresh lemon rind, red chile, finely chopped, ling cod fish fillets, cut into fingers, desiree potatoes, thickly sliced, baby spinach leaves

extra-virgin olive oil, paneer, (indian cheese , either store-bought or made from my recipe, recipe follows), sliced into 1/2-inch-wide fingers, shallot, minced, garlic, minced, dates, pitted and chopped, chicken stock, cinnamon stick, hefty pinch of red pepper flakes, kosher salt and freshly ground pepper, zest of a lemon, juice of half a lemon, minced fresh flat-leaf parsley, almonds, toasted, naan , for serving, cheesecloth, whole milk, freshly squeezed lemon juice , plus more as needed, see cook s note

lady fingers, soft cream cheese, sugar, vanilla, pt. whipping cream, pie filling , cherry or blueberry

lady fingers (3 oz. each), fat free cream cheese, fat free milk, vanilla sugar-free fat free instant pudding (4 svg. size each), hot brewed coffee, tub fat free frozen whipped topping, thawed

dry bread crumbs, parmesan cheese, dried basil, dried thyme, chicken breast halves/or fingers skinned and boned, butter melted

use these tips to create , bake and store your perfect cheesecake, bring all ingredients to room temperature before mixing. this usually takes 30 minutes., soften cream cheese in the microwave : place unwrapped 8 oz cheese in a microwaveable bowl and microwave on high for 15 seconds. add 15 seconds for each additional bar of cheese., mix filling only until combined. don tsp over-mix ., use a springform pan so that the sides can be removed ., butter sides or use a metal spatula around the edges immediately after removing the cheese cake from the oven., place springform pan on a shallow pan , like a pizza pan , or cover bottom and up 1 inch around the sides with aluminum foil to avoid leaks in the oven., place a shallow pan of water in rack below cheesecake to keep oven moist., open oven door while baking ., a perfectly baked cheesecake will be puffed around the edges. when shaken , about an inch in diameter in the center should jiggle., cool slowly (about an hour) on a wire rack, away from any drafts., store in the refrigerator, loosely covered, for up to four days ., bottom of the pan can be removed from the cheesecake once the cake has firmed in the refrigerator. use two spatulas to move cake to serving platter., garnishing a cheesecake should only be done within 1 to 3 hours of serving., cheesecakes taste best when brought to room temperature. this takes about 30 minutes., securely wrap an already firm (about 4 hours in the refrigerator) cheesecake to be put in the freezer. cheesecakes can be kept for up to 2 months in the freezer., thaw frozen cheesecake overnight in the refrigerator .