I need some simple Finger-food recipes for a reception for 150 people?

I am doing a reception for my son who recently got married. It is a floating reception from 3PM - until... I need some good but simple recipes that will serve about 150 people and that will stay good %26amp; fresh for several hours. Also I need to keep the cost down %26amp; the amount of time %26amp; work down.I need some simple Finger-food recipes for a reception for 150 people?
Mini-Quiches





Ingredients:


8 oz Cottage cheese-small curd


1/4 c Sour cream


4 oz Shredded sharp cheddar cheese


1/2 c Bisquick (I used RecipEase)


1/4 c Melted butter


3 Eggs


Preheat oven to 350 degrees. Mix all ingredients with


Electric mixer. Grease mini-muffin tins or use Teflon ones.


Fill 3/4 full. Bake for 15-20 minutes or until brown.


Hints: Add onion, bacon, mushrooms,etc. May be frozen.


Reheat at 300 degrees or microwave for 3 minutes on high.


Note: These are great! Be sure to add cooked bacon and


Some diced onion. This recipe only makes about


1 1/2 Dozen. You can double, quad bump this recipe by X10 and you're covered, get help thoughI need some simple Finger-food recipes for a reception for 150 people?
Here are some recipes for you. I recommend going to www.foodnetwork.com. It is a great cooking website. They will give you tips on how to plan any party you are throwing. It helped me out alot when I threw a Chrismas party. Good luck.





Fried Mozzarella Bites


Olive oil, for frying


1 pound ball fresh mozzarella, buy a piece wrapped, not packed in water


1 pound fresh smoked mozzarella, found in the specialty cheese case


1 cup all purpose flour


2 eggs


1/3 cup milk, eyeball it


2 cups Italian style bread crumbs


1/2 cup grated Parmesan or Romano


2 tablespoons chopped fresh flat-leaf parsley


8 stems or large sprigs each fresh parsley, sage, thyme


Fine salt


Arrabiata - In A Hurry Dipping Sauce:


2 tablespoons extra-virgin olive oil


4 cloves garlic, chopped


1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount


1 (28-ounce) can crushed tomatoes


Coarse salt


Bamboo skewers, 6-inch, or party picks, for dipping





Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.


For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.


To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.


Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection.








Parmesan Cheese Straws





1/2 cup grated Parmesan


2 teaspoons chili powder


1/2 teaspoon ground cumin


3 (12 by 17-inch) sheets phyllo dough, at room temperature





Preheat oven to 400 degrees. Spray a large nonstick baking sheet with nonstick cooking spray.


In a small bowl, mix the cheese, chili powder and cumin. Place the sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with short side toward you. Coat with nonstick cooking spray (butter-flavored is nice), then sprinkle with about 2 teaspoons of the cheese mixture; fold the phyllo in 1/2 to form a 12 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 4 1/4-inch rectangle. Spray again and sprinkle with just a bit of the cheese mixture; with a serrated knife, cut into 8 short strips. Transfer the strips to the baking sheet, placing them about 1/2-inch apart. Repeat the process 2 more times to make 24 cheese straws. Bake until the cheese straws are crisp and golden, about 8 to 10 minutes. Cool on wire racks.





Barbecued Shrimp and Bacon Recipe





30 (31 to 35) shrimp, peeled and deveined


15 strips bacon, partially cooked and cut in half


Vegetable oil, as needed


1 cup barbecue sauce


Equipment: Small bamboo skewers





Preheat the broiler. Wrap each shrimp with a bacon slice. Thread each shrimp on a small bamboo skewer and brush lightly with oil before broiling. Place skewers on a wire rack set into a foil-lined metal tray.


Broil the shrimp until the bacon gets crispy on all sides. Baste with barbecue sauce and broil for 2 minutes. Turn once and finish, another 3 to 6 minutes, or until shrimp are just cooked through. Serve warm.


Cook's Note: Soak the skewers in water before using to prevent them from catching fire when the shrimp are cooking.





Sausage Stuffed Mushrooms Recipe courtesy Rachael Ray





1 tablespoon extra-virgin olive oil, one turn of the pan


24 large gourmet stuffing mushroom caps, stems removed and reserved brushed with damp towel


Salt and pepper


Stuffing:


1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan


3/4 pound sweet bulk Italian sausage


4 cloves garlic, chopped


20 stems mushrooms, finely chopped


1 rib of celery and green, leafy top from the heart of the stalk, chopped


1/2 small onion, chopped


1/2 small red bell pepper, seeded and chopped


1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry


3 slices white bread, toasted and buttered, chopped into small dice


1/3 cup grated Parmigiano or Romano, 2 handfuls





Preheat oven to 500 degrees F.


Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.





Another thing you could do is a cheese tray that had some really nice cheese. Display the crackers in a pretty way around the cheese. Then to finish is off put bunches of grapes around the cheese and one ontop of the cheese.





Deviled Eggs are another thing you could do. Once you have the mixture all done put it in a piping bag and squeeze it into the egg. To finish it of you could sprinkle some fresh chopped parsely, paprika, or a have a thin slice of red pepper on top.





It is all about presentation. Just get things from the frozen food section and present it nicely on platters.
Polish Lolipops! Take those long skinny green onions, wrap with prosciutta, using cream cheese to hold it on. They are delicious!





Anything with tomato and fresh mozzerella. You can take a cherry tomato, cut it in half and put a piece of fresh mozzerella and fresh basil inside. Use a frilly toothpick to hold it together. Sometimes I use pretzel sticks too.





Lettuce wraps are also pretty inexpensive and classy too. Just make a rice and chicken mixture and serve in a lettuce leaf.
I would try to have some variety. As someone else mentioned, I would also put a definite end time to the reception. I have listed a few suggestions. You will have to increase the ingredients to make more of each for that many people. All of these are simple, easy, inexpensive and delicious. They can all be made ahead of time and they keep well even after several hours of sitting out. The exception is the crab dip. I would make it and put it in several bowls. Bring out fresh bowls from the refrigerator as the old ones are finished.





Pinwheels (very festive in appearance)





8 ounces cream cheese, softened


4 ounces can diced green chiles, well drained


4 ounces can chopped black olives, well drained


5 flour tortillas (10-inch)





Mix the filling ingredients together thoroughly. Spread evenly over the tortillas. Roll up tortillas.





Cover tightly with plastic wrap. Refrigerate for several hours. Unwrap and cut into slices to serve with salsa, if desired.





************





I would also have several dips (see below for some suggestions), cut up veggies, a couple of cheeses cut into chunks and several types of crackers.





Super easy onion dip: one container sour cream, one package Lipton's French onion soup. Mix together in bowl - onion dip! (Chill before serving.)





A little more effort - but really worth it. Everyone always loves my crab dip.





1 6-ounce can crabmeat, drained, flaked, and cartilage removed


1/2 cup mayonnaise


1/2 cup sour cream


2 tablespoons finely chopped red onion or green onion


1 teaspoon dried dill


1 teaspoon finely shredded lemon peel


1 teaspoon lemon juice


Several dashes bottled hot pepper sauce


Salt and black pepper


Finely chopped red or green onion (optional)





In a small bowl stir together crab, mayonnaise, sour cream, onion, dill, lemon peel, lemon juice, and hot pepper sauce. Season to taste with salt and black pepper.





Transfer dip to a serving dish. Cover and chill for 2 to 24 hours. If desired, garnish with finely chopped red or green onion.





Another family favorite is avocado dip.





2 ripe avocados


1/3 cup mayonnaise


3 tablespoons lime juice


1/2 cup diced tomato


1 tablespoon finely chopped mild green chili pepper


2 tablespoons snipped cilantro


1/2 teaspoon dried thyme, crushed


1/4 teaspoon garlic powder


1/4 teaspoon pepper





Peel and pit avocados. In a medium bowl mash avocado pulp with a fork. Add rest of ingredients and stir until well combined. Cover surface of dip with plastic wrap and chill until serving time.





For sweets, I would just have cut up fruits and cookies.





Best of luck - enjoy!
Make slices of some type of sausage and insert pretzel stick. People can pick them up by the pretzel stick.
Go to this web site it has everything that you could possibly think of.
sandwich tray fruit tray
I liked Thomas S answer. How about ham biscuits? Ham from the deli, nice biscuits from the bakery. Make a mustard sauce with mayonnaise, add yellow mustard a little at a time until it's a pretty pale yellow. Spread on split biscuits and top with ham. Asparagus spears, steamed until tender-crisp, cooled, wrapped in proscuitto. Ham pinwheels made of thinly sliced ham, spread boursin cheese or a nice cream cheese with chives and onions, roll up, chill for a few hours, slice into 1 inch rounds and stick a toothpick in. Perhaps a nice sweet chocolate fondue with sliced fruit to dip in it.
Ham Balls





10 pounds ground fully cooked ham


8 pounds lean ground pork


4 pounds lean ground beef


12 eggs, beaten


12 cups graham cracker crumbs


6 cups milk





Sauce:





8 cans condensed tomato soup, undiluted (10戮 oz. each)


8 cups packed brown sugar


1 cup vinegar


3 tbsp. dry mustard





In a large bowl, combine ham, pork and beef; mix well. Add eggs; mix well. Blend in crumbs and milk. Form into 1陆 inch balls. Place in a single layer in 12 greased 13-in. x 9-in. x 2-in. baking pans or larger pans if available; set aside. In a bowl, combine sauce ingredients. Divide evenly among pans, covering the ham balls. Bake, uncovered, at 350掳 for 60 minutes or until hot and bubbly.





100 servings








Cheesy Bean Dip for a Crowd





This dip serves a hungry crowd and will be gobbled up in no time.





100 servings 45 min 15 min prep





6 1/4 (8 ounce) packages cream cheese, softened


6 1/4 cups sour cream


12 1/2 (16 ounce) cans refried beans


6 1/4 cans chopped green chilies


6 1/4 packages taco seasoning mix


31 1/4 drops hot pepper sauce (or more)


7/8 cup dried parsley


1 5/8 cups chopped green onions


6 1/4 (8 ounce) packages shredded cheddar cheese


6 1/4 (8 ounce) packages shredded monterey jack cheese








Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).


Preheat oven to 350 degrees.


In a medium bowl, blend the cream cheese and sour cream.


Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese.


Transfer the mixture to an 8x12 inch baking dish.


Top with remaining Cheddar and Monterey Jack cheeses.


At this point you can refrigerate up to a day ahead before baking.


Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.


Serve right away with tortilla chips.
Okay, go to the supermarket, ready cooked chickens (hot) 10 for 150 people,(portion legs and wings, strip meat off and portion each breast into 5 pieces and any other pieces of chicken you can get) 15 loaves of bread, deli, 36 slices ham, 36 slices turkey, large piece of cheddar cheese and 20 slices roast beef. tomatoes for cheese sandwiches, cucumber for turkey and mustard for beef. 100 mini pork pies, 10 ready made quiche each in 8 portions. Egg balls x 100. Lots of mini sausages. Coleslaw and potato salad and maybe a pasta salad. 200 paper plates, napkins and plastic forks. crisps and nuts optional. (Done loads of these) P.S. always good to have a few plated vegitarian /gluten and nut free meals ready, salad, cheese, vegetarian quiche, coleslaw, potatoe salad, spring rolls. A couple of watermelons portioned is a great finishing touch and throw in a couple of bunches of grapes.





hope this helps, Garry.
veggie platter, fruit platter, strawberry tux, peanuts, ham and cheese sandwich,pickles, chips, marinated cheese, stuffed mushrooms,meatballs good luck
You have a lot of challenging parameters here. First I would say you're going to have to put a time limit on this reception. I wouldn't let it go past the dinner hour only because you're going to have to have a lot of food even for just 3 hours for 150 people.





I would suggest scraping the finger food idea [that is the antithesis of cutting down on work and time] and going with something like a ham or a side of roast beef or BOTH.





Set them up on the table with a couple of cheese trays and some biscuits so people can make little sandwhiches. [The bread will go a long way to filling people up]. Serve different types of mustards, yellow, Dijon, whole grain, that go with both, but stay away from mayonnaise [I can't believe I just said that]. The meat will go a long way in feeding people and will look very expensive and impressive.





Set up some traditional vegetable trays with not-so-traditional vegetables [e.g. roast some baby Yukon gold potatoes and some pearl onions and some broccolini] Roasting is quick and easy and you can make a lot in very little time and they can be served hot, warm or at room temperature. Serve the vegetables with Paul Newman's bottled Italian dressing.





Good luck and congratulations to your son!
Take Little smokie links, wrap them with crescent in the tube. Brush with eggwash bake 15 min. at 350. There great.
~~~ Top Secret Recipes Version of Chi-Chi's Beef Nachos Grande ~~~





Whether you tune in to Sunday's Super Bowl for the game or for the snazzy new TV commercials, these nachos are sure to be the most memorable part of the day. If you're hosting a party, multiply the recipe for the hungry crowd -- a bigger batch is just as easy. Touchdown!





Credit: Top Secret Recipes by Todd Wilbur





Servings: 2 to 4 as an appetizer


Ingredients:


鈥?1/2 pound ground beef


鈥?1 teaspoon chili powder (Spanish blend)


鈥?1/2 teaspoon salt


鈥?1/2 teaspoon dried minced onion


鈥?1/8 teaspoon paprika


鈥?2 tablespoons water


鈥?8 ';restaurant style'; corn tortilla chips, or homemade (see ';Tidbits'; below)


鈥?1/2 cup refried beans


鈥?1 1/2 cups shredded cheddar cheese


鈥?1/2 cup shredded Monterey Jack cheese


鈥?1/4 cup diced onion


鈥?1 large red jalapeno (or green)


On the side


鈥?Sour cream


鈥?Guacamole


鈥?Salsa





Directions:





Preheat the oven to 375 degrees F.





Brown the ground beef in a skillet over medium heat. Use a spatula or fork to crumble the beef into small pieces as it cooks. When you no longer see pink in the meat, drain off the fat.





To the meat, add the chili powder, salt, dried onion, paprika and water. Simmer over medium/low heat for 10 minutes.





If you are going to prepare your own tortilla chips, do that following the instructions below in ';Tidbits'; while the meat is simmering.





Heat the refried beans in a small saucepan over low heat or in the microwave for about 2 minutes.





Mix the two cheeses together in a small bowl.


Arrange the tortilla chips on a baking sheet or an oven-safe ceramic plate. Spread about a tablespoon of refried beans on each chip. Sprinkle a couple of tablespoons of spiced beef onto the beans on each chip. Press down on the beef to make a flat surface for the cheese. Carefully pile a small handful of cheese on each chip. Sprinkle a pinch of the diced onion over the cheese. Place a slice of jalapeno on top of the onion.





Bake the chips for 8 to 10 minutes or until the cheese has melted. Serve with your choice of sour cream, guacamole and salsa on the side.





Tidbits: If you want to make your own tasty tortilla chips, buy some 6-inch corn tortillas and cut two of them twice -- like a small pizza -- into 4 equal triangular pieces (making a total of 8 slices). Drop the tortilla slices 4 at a time into a frying pan filled with about 1/2 inch of oil that has preheated over medium heat. Chips should bubble rapidly and will only need to fry 30 to 45 seconds per side. They should become a bit more golden in color, and very crispy. Drain the chips on a rack or on some paper towels. Salt to taste.





Enjoy %26amp; Good Luck!..._;-)
I have done a few parties like that myself....parties always end up at my house!!!





Pork tenderloin Canapes


Combine together:


3 tbsp apple jelly


1 tbsp veg oil


1 tbsp balsamic vinegar


1/2 tsp thyme


salt and pepper


and add to:


1 small pork tenderloin, and let marinate for at least 30 min


Roast Pork at 425 for 20 minutes. Let sit 10 more minutes before slicing.





while cooking, mix together


2 tbsp lemon juice


1/3 cut light cream cheese





24 thin slices of Baguette toasted


take bread, add cheese mix and top with pork


(you will have to double or triple this recipe)





EASY tortialla rolls


1 pkg Cream Cheese


1/2 cup finely Chopped chicken


1/2 tsp lemon juice


1 garlic clove


1/2 cup finely chopped cucumber


1/2 cup Mayo


mix together and spread thinly over Wraps


let sit over night or up to 2 days, then slice before serving. Make lots, they go very quickly as everyone LOVES these.
My favorite recipe website is www.allrecipes.com and just type in finger foods or appetizers...the more stars people give the better the recipe. Everything I have ever made from this sight has been wonderful. Congratulations on the new daughter-in-law and best wishes to you in this endeavor.