Friday, November 5, 2010

Halloween dinner made easy and tasty

Halloween recipes are a unique challenge for foodies. Festive and tasty might not look great together. You just need a quick, easy, and tasty recipe. After a cold day of trick-or-treating, why should you have to slave over a stove? Article resource – Easy Halloween recipes – Halloween dinner by Personal Money Store.

The Harvest is part of Halloween still

Halloween recipes are often focused on looking spooky. The timing of the year with Halloween recipes makes things easier. A harvest recipe can be used instead. There is an abundance of flavorful and hearty ingredients available — and making use of them for Halloween is the perfect thing to do.

The Halloween recipe Curry stuffed apple faces is awesome

If you want something delicious and spooky, I have just the thing. Serving faces always works. You will cut faces into four apples. This is after you core them though. Try not to cut all the way through. It is really important. Simmer together 2 cups of cooked rice or quinoa with a can of coconut milk. Make sure this becomes a thick sauce with 2 tablespoons of curry powder. Stuff the apples with the curried grain, and bake at 350 for 30 minutes. The curry will look like brains out of the apples while the apples are shrinking.

An additional Halloween recipe is black and orange butternut squash soup

Seems like like Halloween recipes should always user butternut squash. Bright orange and tasty, the squash also cooks wonderfully well in a crockpot. Chop up some garlic and an onion. Then in two tablespoons of butter, sauté them. Peel, seed, and chop one butternut squash. Next you’ll mix the ingredients. Three cups of chicken broth will go with them. For three hours at the very least, cook it all as part of your crockpot. It should be on a high setting. Do you have a food processer or a blender? You will have to use it now. One cup of cream is mixed with it. Take one cup of sour cream and dye it black with blue, yellow and red food coloring all together. Serve up the soup and swirl in a few tablespoons of the black sour cream.



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