|With its legion of ghouls and ghosts and scary monsters, Halloween is coming again to get us. And it's time for you not to run away, but to let your hair down and have as much fun as possible. Because fear is fun on Halloween. So embrace the spirit of Halloween by making some of the most yummy dishes that are right for the occasion. From devilled eggs to spaghetti eyeballs, these Halloween recipes are as delicious as they are spooky. Here we present you with some of the best of Halloween recipes, that you can prepare yourself easy and fast (okay, you can take a little help from mom if it seems difficult). So scroll down, check out our Halloween recipes, prepare these and give a big surprise to your friends and loved ones. If you like to share these recipe tips with your pals, just click here to do so. Have a mouthwatering Halloween celebration.|
|Bat Wing Soup
1) Garlic cloves - 4, peeled.
2) Vegetable oil - 2 tbsp.
3) Stewed tomatoes - 4 cans (14-½ ounces each).
4) Whipping cream - ½ cup.
5) Bread - 6 slices, crusts removed.
6) Butter/margarine - 2 tbsp, softened.
7) Italian seasoning - 2 tsp.
Medium-sized saucepan, blender/food processor, rolling pin, kitchen shears and baking sheet.
1) Take a medium-sized saucepan and pour the oil in it. Add garlic into the oil and saute until tender. In the blender/food processor, process garlic and tomatoes in batches until smooth. Then pour all of it into the pan and boil. Reduce heat to low. Add cream and heat thoroughly. Pour everything into a bowl. This is your soup.
2) Meanwhile, cut the bat wings from bread. Remove crusts from bread and flatten them with a rolling pin. Using the kitchen shears, cut each slice in half diagonally, curving wavy lines to resemble bat wings. Your bat wings are ready.
3) Place the bat wings on an ungreased baking sheet. Spread butter over the surface and sprinkle with Italian seasoning. Bake at 400° for 5 to 8 minutes or until golden brown, turning once.
4) Add two wings to each bowl of soup. Serve immediately.
1) Eggs - 12, large.
2) Mayonnaise - ½ cup.
3) Brown or yellow mustard - 2 tsp.
4) Sweet pickles - ¼ cup, finely chopped.
5) Celery - ¼ cup, finely chopped.
Also needed (for garnish):
Pimiento-stuffed olives (finely chopped) and paprika.
1) Place the eggs in a 4- to 5-quart pot and pour cold water over it. Make sure that the water level covers the surface of the eggs and stands 1-2 inch above. Boil the eggs, keeping the pot partially covered with lid.
2) Turn heat to low and cook eggs for 30 seconds under complete cover. Remove pot from heat and let eggs stand in hot water for 15 minutes under full cover. Then, pour cold water over the eggs to stop them from getting overcooked. Let stand for 5 minutes.
3) Take out the eggs, peel them and cut it halves lengthwise. Remove the yolks carefully and mash in a bowl with a fork. Mix the yolks with mayonnaise, mustard, pickles, celery, salt and pepper. Stir with fork to combine well. Then spoon these into egg whites. Garnish with finely chopped pimiento-stuffed olives and paprika.
Pumpkin Ice Cream
1) Pumpkin pie filling - 1 can.
2) Heavy cream - 1 cup.
3) Simple sugar syrup - 1¼ cups (1 part water to 1 part sugar).
4) Cloves - ¼ teaspoon, grounded.
5) Ginger - ¼ teaspoon, grounded.
6) Cinnamon - 1/4 teaspoon, grounded.
1) In a bowl, pour all the ingredients and combine together.
2) Pour the mixture into an electric ice-cream maker. Freeze for 20 minutes, or follow the directions for your ice cream machine.
1) Chocolate wafer cookies - 9 oz.
2) Peanut butter - ½c, smooth.
3) Almond bark - 24 oz, vanilla flavor.
4) Orange paste food coloring
5) Black licorice candy
Tongs and wire rack.
1) Spread a small amount of peanut butter on the flat side of the cookies; top with remaining cookies.
2) Cut licorice into triangular and square shapes. These will be make the faces for your pumpkin Jack.
3) Melt almond bark as per package directions. Remove from heat and tint with food coloring.
4) With the help of tongs, dip each sandwich cookie in melted candy and coat completely.
5) Gently shake each cookie to remove excess coating. Put these on wire rack with waxed paper underneath.
6) Place licorice pieces on the cookies for faces. Cool these completely before taking away from rack.
1) Lean ground beef - 2 lbs.
2) Bread crumbs - 1½ cups, seasoned.
3) Ketchup - 2 tbsp.
4) Eggs - 2.
5) Basil - 1 tbsp. fresh or 1 tsp. dried.
6) Pimiento-stuffed olives - 1 7-oz. jar.
7) Pasta sauce - 1 26-oz. jar, prepared.
8) Spaghetti - 1 lb.
9) Olive oil - 1 tbsp.
1) Preheat the oven to 350 degrees.
2) In a large bowl, pour in the ground beef, bread crumbs, ketchup, eggs and basil. Mix well together. Make about 30 small meatballs from the meat mixture.
3) To make the eyeballs, press an olive into each meatball, with the pimiento side out. Place these in a baking dish and cover with the pasta sauce. Bake for around 45 minutes.
4) In a large saucepan, pour 2-3 cups of water. Add some salt and the spaghetti. Now, cook the spaghetti in boiling salted water. When you have finished, drain and rinse the spaghetti. Toss it with 1 tablespoon of olive oil to prevent strands from sticking together. Place on a platter or in a large serving bowl.
5) Spoon the eyeballs onto the spaghetti with the irises up. Spoon the pasta sauce around them.
Your spaghetti eyeballs are ready to be devoured.
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