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- Afternoon Tea Recipes
Presents recipes for tea sandwiches, cakes, and scones. - Asparagus Tea Sandwiches
Recipe using canned asparagus and butter. - Banana Bread Tea Sandwiches
Made with cream cheese and pecans on banana bread. - Broiled Fig and Gorgonzola Finger Sandwiches
Made with fresh figs, Gorgonzola cheese, and toasted walnuts on French bread. - Caper Horseradish Tea Sandwiches
Recipe using capers, horseradish, smoked salmon, and sliced cucumber. - Cheddar Chutney Tea Sandwiches
Chilled sandwiches are made with chutney, Cheddar, sour cream, cream cheese and coriander. - Cream Cheese Fillings for Finger Sandwiches
Presents recipes for Creamy Date Nut, Creamy Ginger and Rum, and Olive and Nut fillings which may be used in tea sandwiches made several days ahead and frozen. - Cream Cheese Party Sandwiches
Made with cream cheese, eggs, and pecans. - Cucumber Mint Tea Sandwiches
Chilled sandwiches can be made ahead of time. - Cucumber Tea Sandwiches
Made with sliced cucumber and mint mayonnaise. - Easy Aspic Glaze for Open-Face Sandwiches
Made with gelatine, water, and soy sauce. - Festive Tea Sandwiches
Made with cranberries, pecans, and sliced chicken. Includes directions for making chive butter. - Foccacia Finger Sandwiches
Marinated bell peppers and goat cheese on foccacia bread. - Fuit Fillings for Finger Sandwiches
Presents recipes for Pineapple, Cheery Cherry, and Creamy Strawberry fillings for tea sandwiches. - Garlic-Parsley Finger Sandwiches
White bread with a fresh parsley and garlic spread. - Goat Cheese and Watercress Tea Sandwiches
Cinnamon-raisin bread spread with goat cheese and watercress. Sandwich edges are dipped in chopped, toasted pecans. - Goat Cheese and Watercress Tea Sandwiches
Cinnamon raisin bread makes this a sweet sandwich. - Hawaiian Tea Sandwiches
Recipe calling for crushed pineapple, chopped nuts, and cram cheese. - Herbed Vidalia Onion Tea Sandwiches
Onion is served with fresh parsley and tarragon. - Hummus and Vegetable Lavash Sandwiches
A rolled sandwich with homemade hummus. - Layered Radish Finger Sandwiches
Scoallions and anchovy paste are layered with radishes. - Minted Radish Tea Sandwiches
Fresh mint leaves and radishes on white bread spread with lemon mayonnaise. - Nanny's Honey Tea Sandwiches
In this recipe, honey bread is spread with banana filling. - Open Faced Tomato Sandwiches
Brown bread spread with curry mayonnaise and topped with sliced tomatoes. - Open-Faced Cucumber Sandwiches
Made with cream cheese, chives, and cucumber. - Pineapple Nut Tea Sandwiches
Made with cream cheese, pineapple, celery, nuts, and maraschino cherries. - Pineapple Nut Tea Sandwiches
Made using crushed pineapple, nuts, and cream cheese; from the King's Inn at Georgetown, South Carolina. - Sandwiches
Presents fancy ways to cut and recipes for tea, finger and larger sandwiches. - Smoked Salmon, Horseradish Sour Cream and Cucumber Lavash Sandwiches
Small cone shaped sandwiches. - Summer Tomato Sandwiches
A lemon and mayonnaise spread on French bread enhances fresh tomatoes. - Tea Sandwich Recipes
Presents recipes for Chicken Curry, Cucumber, Putting on the Ritz Egg Salad, and Walnut finger sandwiches. - Tea Sandwiches
Made with cream cheese, tomatoes, cheese, ham, and cucumber. - Tea Sandwiches
A selection of finger sandwich fillings including cranberry, lavender egg salad, celery-nut, and apricot and ham. - Tea Sandwiches
Presents recipes for Cucumber Tea Sandwiches with Tarragon Butter and Smoked Salmon Canapes with Mascarpone. - Tea Sandwiches
Presents tips and a list of suggestions for tea sandwich fillings. - Tea Sandwiches
Recipes for Cucumber Mint, Herbed Cream Cheese, and Ham-Watercress tea sandwiches. - Walnut Swiss-Cheese Sandwich
Equal parts of Swiss cheese and walnuts mixed with mayonnaise, and spread on whole wheat bread. - Watercress Finger Sandwiches
Chopped watercress mixed with mayonnaise and spread on white bread. - Watercress-Olive Tea Sandwiches
Watercress and stuffed olives mixed with cream cheese and spread on egg bread.
Random Indian Recipes:-
- Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready.