#284_Hors d'Oeuvres, Appetizers or Finger Foods

Hors d'oeuvres/ Hor'derves/ Horderves....
In plain language, PARTY FINGER FOODS

Here's some Finger Food recipe ideas to feed and please a crowd.....

1) Pinoy Style Chicken Sandwich Fillings
on Ritz Crackers.
(For the Chicken Sandwich Filling recipe, click here)

2) Chicken and Cream Cheese Fillings
on Ritz Crackers

2 chicken breasts, cooked and shredded or chopped
mix with softened 1 bar of cream cheese.
Spoon fillings on top of crackers, then top with sliced green or black olives.

just an idea:
Slice some cheddar or American cheese about 1-1/2 inch squares.
Place a piece of cheese on top of crackers,
then spoon a dollop of chicken fillings on top of cheese,
then place an olive ring (either black or green olives) on top.

3) Tuna Fish Sandwich Fillings
on Ritz Crackers

(not shown)
Recipe:
1 can tuna fish, drained well
1/4 cup Mayonnaise
2 Tb sweet mixed pickles
1 tsp. white sugar (optional)

Mix everything together.
Put a little slice of cheese on top of crackers,
then top with the Tuna fillings.
Garnish with sliced olives.

4) Ham and Cheese on crackers
Slice ham and cheese into little squares and
stack them the way you want on top of crackers.

#218_ Chicken Sandwich, Pinoy Style

Here's a chicken sandwich that most Filipinos love,
the recipe of which was shared by a "fan"
of PinoyAmericanFavoriteRecipes on Face Book, Nida King.

What makes this a Pinoy-style chicken sandwich?
As you know most Filipinos have sweet tooth. We put sugar in most of our dishes, including spaghetti sauce or even in adobong isda (fish adobo).

The chicken filling for this sandwich has some sugar and some other ingredients that makes it not only a Filipino favorite but also very tropical. If you want to see the recipe she posted, just go to my face book page, then follow the thread on sandwich. See you there!

Addendum 2-10-10
I wasn't going to reveal the ingredients, but there's a lot of readers of this blog who have been asking me for the recipe. I'm sure Nida wouldn't mind if I post the recipe here.
So, here's Nida's recipe for the Chicken Sandwich filling:


2 chicken breasts, cooked and shredded
1 cup mayonnaise
1/2 sweet onion, chopped
dash salt
2 tbsp.white sugar
1 can crushed pineapple, well drained
1 cup raisins
1/2 cup broken nut pieces, pecans or walnuts
Cooked bacon, crumbled (optional, but I highly recommend)

In a bowl, mix first 5 ingredients well then add the pineapple and raisins. Mix until everything is well blended together.

To assemble sandwich:
If using sandwich bread, place a piece of lettuce on a bread then top with the chicken fillings. Garnish with nuts. Place another slice of bread on top of the fillings.

If you don't want your sandwich too sweet, just omit sugar. The raisins and pineapple have plenty of sugar in them already.

Here's a link to another chicken sandwich recipe,
it's a Chicken Salad Sandwich :
http://pinoyamericanrecipes.blogspot.com/2009/06/chicken-salad-sandwich.html

Note from MaMely:
I used rotisserie chicken, but If you need to cook the chicken yourself here's how to prepare it:
Put chicken in a pot and cover with water then add crushed garlic, 2 bay leaves and sliced onion. Cook over medium heat. Skim off fat (discard the fat that's floating) before bringing it up to a boil. When there's no more of that gunk floating turn down heat then simmer. Season with salt and continue to simmer until chicken is tender.

Note:
Nida also shared her recipe for "chicharong manok". Just follow the thread on "chicharon".

4-4-11...Update:

Here's an idea you can do with the Chicken Sandwich filling

Use the chicken fillings on Ritz Crackers
For more recipe ideas go to:
http://pinoyamericanrecipes.blogspot.com/2011/04/284hors-doeuvresappetizers-or-party.html

Another fan, Virgie, shared a recipe for "Pepalukluk Manuk" or "Pinaupong Manok". Follow the thread on BBQ Chicken Or "Inasal na Manok"

Ok. Here's the Pepalukluk Manuk recipe: (Pinaupong Manok) Ingredients: 1 whole chicken 5 cloves garlic (mashed) sea salt or any coarse salt 1 Tbsp. canola or vegetable oil (I use olive oil) More canola oil for frying later Preparation: Rinse chicken and pat it dry. Rub with salt inside and out. Heat oil in Dutch oven or any pot that is deep enough to put a whole chicken. Add garlic and salt to hot oil. Add chicken. Cover the pot and put temperature to low. Cook until chicken is tender (about 45 minutes) but not falling off the bone. Take out from the pot and cut up the chicken. Fry in hot canola oil. Serve with steamed Jasmine rice or brown rice if you are health conscious.

Virginia Ganzon Rodriguez wrote at 6:33pm on February 7th, 2010 Ms. Mely, I have recipes at http://www.duyan.com if you want to check out some of my recipes. Delete

#180_Savory Chicken Salad Submarine Sandwich

Are you hungry?
Hungry or not, this sandwich sure will tempt any appetite.

My husband who has been a Subway fan said that
this is far better than Subway sandwich.
Coming from a persnickety eater, that is a very nice compliment.
I believe him because he requested one every day for 4 days in a row
when I first created this sandwich and he hasn't got tired of it yet. (knock on wood!)
This has become his new favorite sandwich.


You need bread with a nice crust like ciabatta bread,
French bread or any kind of bread that is hefty enough
to hold up layers upon layers of good stuff...7 layers in all!
I used submarine roll for this sandwich which I enjoy...
and that's coming from a not-a-big-fan-of-sandwich girl.

For the chicken salad, I used my Chicken Salad recipe, post #145
click here, but made some modifications.
Here's some of the changes:
I used honey dijon mustard instead
of regular yellow mustard for the dressing, then
I combined some sliced marinated olives
and some marinated veggies
in the chicken salad which make the sandwich
so savory and bursting with flavors.
I left out the fresh celery, and green onions.

Savory Chicken Salad Recipe:

2 chicken breast, rotisserie chicken preferred
1/3 cup mayo
1/4 cup honey dijon mustard
1 cup marinated veggies, drained and chopped
10 pieces pemiento or garlic-stuffed olives, drained and sliced
1 cup Pecans or Walnuts, roasted and chopped
salt and freshly cracked pepper to taste

Procedure:

Cut chicken breast into small chunks.
In a bowl, mix the mayo and mustard and add the chicken
then toss in the rest of the ingredients.
Cover with plastic wrap and
put it in the fridge to chill for a few hours (or up to 2 days).
Good for 8-10 submarine sandwiches.

To assemble the sandwich:
Split a roll and layer the bottom of the roll with the following:
first layer: lettuce leaves,
second layer: chicken salad,
third layer: sliced tomatoes,
fourth layer: pepperoncini,
fifth layer: havarti cheese,
sixth layer: slices of cooked bacon and
seventh layer: slices of shaved smoked honey ham.
Replace the top slice of roll.
Secure sandwich with toothpick, if desired.

Once you tasted this sandwich,
you'll never go to Subway ever again!

Grazie!