Halloween recipes for a house party
Yep, it's that time of the year! Spooky day aka Halloween is right around the corner and if much like all of us you are currently racking your brain to come up with the most badass snack ideas, fret not coz we have got you covered.
From chef and Digital Content Creator Aditya Sahu's Kitchen, here's looking at a few snack ideas for your spooky Halloween house party.
Spider Taco Ring
Ingredients
2 tbsp. vegetable oil
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 1/2 tsp. kosher salt, divided
3/4 lb. ground beef
1 (14.5-oz.) can black beans, rinsed and drained
1/2 c. water
4 tsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1 1/2 c. shredded cheddar cheese
3 (8-oz.) cans crescent rolls
2 c. (or more) shredded lettuce
3/4 c. (or more) chopped tomatoes
1/4 c. (or more) sour cream
2 black olives, pitted
Directions
Step 1
In a large skillet over medium heat, heat oil. Add onion, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 4 to 5 minutes. Add meat and cook, breaking up with a wooden spoon, until browned and cooked through, 4 to 5 minutes more. Drain any excess fat.
Step 2
Stir in beans, water, chili powder, cumin, oregano, and remaining 2 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and warmed through, about 5 minutes. Remove from heat and let cool. Stir in cheese.
Step 3
Arrange racks in upper and lower thirds of the oven; preheat to 375°. Line 2 baking sheets with parchment.
Step 4
For the spider body, unroll 2 cans of crescent rolls and divide into triangles. Arrange triangles on one prepared sheet with all the points facing out and the shortest sides of the triangles overlapping to form an empty 6" circle in the centre.
Step 5
Spoon cooled taco mixture over overlapping portions of rolls, creating a ring of filling. Fold pointed ends of rolls over filling and tuck under (some filling may peek out between strips; that’s okay).
Step 6
For the legs, separate the remaining can of crescent rolls into triangles. Fold the tip of the triangle inward by 1", then roll triangles up from the longest side, creating a thin rod about 7" long. Arrange on a second prepared sheet in the shape of a wide “V,” then repeat with remaining crescent rolls.
Step 7
Bake spider body on lower rack until golden brown and cook through, 15 to 20 minutes. Bake spider legs on the upper rack until golden brown, 10 to 12 minutes. Let cool slightly.
Step 8
Arrange spider bodies on a platter. Insert 4 legs on each side of the body between strips so they’re standing upright. Fill the center of the body with lettuce, tomatoes, and sour cream in stripes; stick olives in sour cream for the eyes. Serve with more sour cream, lettuce, and tomatoes alongside, if desired.
Vampire Cake
Ingredients for Cherry Sauce
1 lb. fresh or frozen cherries, pitted
1/2 c. (100 g.) granulated sugar
1/2 c. water
2 tbsp. cornstarch
1/4 tsp. kosher salt
Ingredients for cake
Cooking spray
3 c. (360 g.) all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. (200 g.) granulated sugar
3/4 c. (1 1/2 sticks) unsalted butter, softened
3 large eggs, room temperature
2 tsp. almond extract
1 3/4 c. buttermilk, room temperature, divided
Ingredients for topping
1 1/2 c. heavy cream
3 tbsp. powdered sugar
1 tsp. pure vanilla extract
Directions
CHERRY SAUCE
Step 1
In a small pot, combine cherries, granulated sugar, water, cornstarch, and salt. Bring to a boil over medium-high heat; reduce heat to low and cook, mashing occasionally, until cherries are broken down and mixture is thickened, about 2 minutes.
Step 2
Remove from heat and let cool. Using an immersion blender (or standard blender), puree until smooth.
Step 3
Make Ahead: Cherry sauce can be made 1 day ahead. Let cool, then store in an airtight container in the refrigerator. Bring to room temperature before using.
CAKE
Step 1
Preheat the oven to 350°. Spray a 13"-by-9" pan with cooking spray and line with parchment, leaving an overhang on 2 long sides.
Step 2
In a large bowl, whisk flour, baking powder, baking soda, and salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in another large bowl, using an electric mixer), beat granulated sugar and butter on medium-high speed until pale and fluffy, 4 to 5 minutes. Add eggs one at a time, beating to blend after each addition, then add almond extract and beat until combined (mixture may look curdled).
Step 3
Add one-third of the dry ingredients and half of the buttermilk to the egg mixture. Mix on low speed just until combined, then repeat with another one-third of dry ingredients and remaining buttermilk. Using a rubber spatula, fold in remaining dry ingredients. Pour batter into the prepared pan.
Step 4
Bake cake until risen and firm to the touch, 25 to 35 minutes. While still warm, using the handle of a wooden spoon, poke holes all over the cake, spacing about 1" apart and forming a grid of about 12-by-8 holes.
Step 5
Set aside 1/4 cup cherry sauce for serving. Using a small spoon or a piping bag, fill holes with remaining cherry sauce. (Sauce may soak into the cake after sitting a few minutes, leaving room for more sauce; continue to top up holes as much as possible.)
Step 6
Let cool completely, then cover and refrigerate overnight.
TOPPING
Step 1
In a large bowl, using an electric mixer on high speed, whip cream, powdered sugar, and vanilla until medium peaks form. Using parchment overhang, remove the chilled cake from the pan.
Step 2
Spread whipped cream over cake. With a wooden spoon, poke holes in whipped cream to resemble fangs, then fill with reserved cherry sauce. Splatter remaining cake topping with remaining cherry sauce as desired.
Eyeball Pasta
Ingredients
1 lb. ground chicken
1/2 medium onion, finely chopped
1/4 c. Panko bread crumbs
2 cloves garlic, minced
2 tbsp. chopped fresh parsley
1 large egg, beaten
Kosher salt
Freshly ground black pepper
1 lb. spaghetti
1 1/2 c. marinara, warmed
Ciliegine, cut into rounds
Black olives, sliced crosswise into rounds
Directions
Step 1
Preheat the oven to 400° and line a large, rimmed baking sheet with parchment.
Step 2
In a large bowl, add beef, onion, Panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a rubber spatula or your hands until well combined, then shape into 1” balls. Place onto a baking sheet.
Step 3
Bake until meatballs for 13 minutes, then to each meatball, add a piece of cheese and olive to create “eyeballs.” Bake until the cheese is melty, 2 minutes more.
Step 4
Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to a platter.
Step 5
Pour warm marinara sauce over spaghetti, then scatter with meatballs.
Which of these recipes will be tried at your Halloween party? Let us know
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October 30, 2023 at 08:33AM
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Halloween Recipes For A Spooky House Party - Times Now
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