4 Finger-lickin’ Foods in the Snap of a Finger

4 Finger-lickin’ Foods in the Snap of a Finger

Guests have been known to just show up at your doorstep, but you can still play good host.

We’ve compiled some easy recipes for finger foods that you can make and serve within minutes. So the next time you’re faced with the challenge of hosting unannounced guests, you say CHALLENGE ACCEPTED!

1. Onion Rings (13 minutes)


2 eggs
1/2 cup vegetable oil
2 cups milk
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
4 large sweet onions, sliced
1 cup flour


- Mix eggs, oil and milk at a low speed on mixer for 1 minute.
- Add dry ingredients and mix until smooth.
- Coat onions in flour.
- Dip in batter.
- When one side is golden turn to the other side.
- Fry in hot oil until desired shade of brown.

2. Mozzarella Sticks (15 minutes)


1/4 cup flour

1 cup Italian style breadcrumbs

2 eggs

1 tablespoon milk

1 lb. mozzarella cheese cut into 3/4 x 3/4 inch strips (you can also use string cheese and cut each in half)

1 cup vegetable oil

1 cup jarred pizza sauce or 1 cup marinara sauce


- Whisk the eggs and milk together.

- Coat each piece of cheese with flour; dip in the eggs and then roll in breadcrumbs.

- Dip in eggs and crumbs again.

- Heat oil in skillet and cook sticks for about a minute on each side (or until golden and before cheese starts to leak.)

- Drain on paper towels.

- Serve with sauce for dipping.

3. Egg Salad Sandwich (20 minutes)


8 hard-boiled eggs

4 teaspoon minced onion

1/2 teaspoon celery seed

1/2 teaspoon mustard

1 cup shredded lettuce

8 tablespoons mayonnaise

8 slices bread



- Finely chop hard-boiled eggs with a pastry blender or knife and fork.

- Add onion, celery seed, mustard, mayo, lettuce and mix well.

- Butter each slice of bread, top with egg mixture, sprinkle with salt and pepper, seal sandwich and eat.


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4. Rolled Chicken & Mushroom Omelette (30 minutes)


2 tablespoons vegetable oil

4 ounces finely minced chicken

2 garlic cloves, smashed

3 tablespoons onions, finely minced

1/2 teaspoon powdered ginger

2 tablespoons light soy sauce

1/4 teaspoon chili flakes

1/4 cup Shitake mushrooms, dried
3 tablespoons white wine

2 tablespoons lemon juice

1 egg white

2 eggs

1 teaspoon water

1 teaspoon cornstarch

12 pieces of soft crystallized ginger, 1/4 inch each (optional)

Sweet hot chili sauce (optional)


- Add dried Shitake mushrooms to boiling water and simmer for 1 minute.
- Remove from heat and let mushrooms sit for ten minutes, drain and chop finely.

- In a frying pan, saute the minced chicken and garlic until cooked and the chicken is lightly browned; make sure the chicken is well separated.

- Add ginger, soy, chili flakes, chopped mushrooms, wine & lemon juice.

- Simmer until moisture evaporates - set aside to cool.

- Meanwhile whisk 2 eggs with water & cornstarch.

- Whip egg white until it forms soft peaks.

- Mix the egg white with cooled chicken mixture.

- Fold the chicken mixture into the whisked eggs.

- Heat non-stick pan over medium high heat.

- Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.

- Tilt the pan and pick up an edge of the omelette & roll into a jellyroll.

- Turn the roll to finish heating for another minute, remove roll and place on a plate.

- Cook second omelette.

- Insert 6 toothpicks in each roll about 3/4" apart and slice between them giving you 4 small end pieces and 12 pieces to serve.

- Place each piece on a serving platter, put a dab of chili sauce
- Serve at room temperature.

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