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?
Check out www.recipezaar.com and they have PLENTY of great appetizer recipes that shouldn't run you too much money. I use and love the site.I need some simple Finger-food recipes for a reception for 150 people?
buy about 4 loaves of day old french bread,


olive oil


salt kosher salt (has thicker granuals/flakes)


pepper


slice your bread in 1/8 inch-1/4 inch rounds toast in the over till golden brown


buy some kind of spread or make your own with cream cheese and what ever you have on hand and warm it in a fondue pot and set out there or spread a small amount on the crustini.


try going to a farmers market or a discount shop like food max or something and look for seasonal veggies marinate whatever you buy in itilan dressing and roast in the over or bbq- i recomend asparagus spears marinated and sprinkles with salt then bbqed. bottom line if you set anything out itshould be kept cold or hot, things should be changed a minimum every 40 mins.


i have a more indepth recipe for crustinis and spread in my blog
I believe if you order with your local grocery store, you can order almost anything, especially like this, but I think you have to order the finger sandwiches atleast a day or two in advance so they could make the food right. Also, if you want veggies, they can do that, too. I really don't the price, but it would depend onto how much you are going to order.
Check out the show Party Line on Foodnetwork.





They have recipes for everything from spiced cocktail nuts to mini-beef wellingtons.





I like the idea of mini flatbreads (very thin crust pizza like apps)


1 pound prepared purchased pizza dough


1/4 cup Homemade Herb Oil, recipe follows


Salt and freshly ground black pepper





Preheat a grill to high.


Divide the dough into 2 equal parts. Let the dough come to room temperature. Stretch the pizza dough lengthwise to create long ovals. Place the dough on the grill and allow the dough to cook about 3 minutes before turning the dough over. Continue to cook the dough, moving it around the grill if necessary. Once the dough is fully cooked, brush it with herb oil and slice it into triangles.





Homemade Herb Oil:


1 cup rosemary leaves, stems removed


2 cups olive oil


1/2 cup tarragon leaves


1/4 cup thyme leaves








Place the rosemary and the olive oil in a blender and cover. Blend on high speed until the roasemary has been ground into small pieces. Add the tarragon and thyme and continue blending until all the herbs have been broken down into small pieces. Pour into an airtight container and store in the refrigerator.





Another great one-


Giant Vegatables Platter with Smokey Ranch Dip


Smokey Ranch Dip:


1 cup sour cream


1 cup mayonnaise


1/4 cup heavy cream


1 teaspoon dried oregano


1 teaspoon dried basil


1 teaspoon garlic powder


1 teaspoon onion powder


2 1/2 teaspoons salt


1 teaspoon black pepper


2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika)


2 teaspoons honey


1 large bell pepper, hollowed out for presentation


Veggie Basket:


Green beans


Asparagus spears


Broccoli florets


Rainbow carrots


Baby yellow carrots


Baby heirloom tomatoes


Baby fennel, sliced


Icicle and big red radishes


Cucumbers, sliced


Jicama, peeled and cut into sticks


Yellow summer squash, cut into coins


Purple bell peppers, seeded and cut into strips








Smokey Ranch Dip:


Put all of the ingredients, except bell pepper, into a mixing bowl and whisk until well mixed. Refrigerate until ready to use. Scoop into a hollowed out bell pepper to serve.


Veggie Basket:


Bring a large pot of boiling salted water to a boil. Drop the green beans, asparagus spears, and broccoli florets, 1 vegetable at a time, into the boiling water and cook for 1 to 2 minutes or until tender. Immediately remove vegetables to a bowl of ice water to stop the cooking. When cool, drain completely.





Arrange blanched vegetables and all other vegetables as desired on a platter. Serve with the dip.





You're always good with antipast, nuts and olives, hummus trays, and gourmet cheeses.


Good luck!
i would suggest getting enough fingers to feed 150 people. i know its not obvious sometimes. hope it helps.

sporting goods