Cute ideas for halloween dinner?!
Does anyone have any cute ideas for a quick but fun halloween dinner!. I will be feeding a 10 year old, 4 year old, a almost 2 year old, and any one who shows up!. Thanks!.Www@FoodAQ@Com
Answers:
for a quick dinner, i would make sandwiches of you're choice but before you begin, get cookie cutters (bat-shaped, ghost-shaped, pumpkin-shaped, etc) and cut it into the bread!. once you have a variety of different shaped bread, continue on with the sandwich making!. i've already mentioned this to someone else but i think it's a fabulous idea for halloween treat, especially for little kids!. get oreos, smash it up and put gummi worms in it!. it looks like you're eating dirt with earth worms---and it's yummy!Www@FoodAQ@Com
Bat Wings
Makes: 20 appetizers
Prep: 20 minutes
Marinate: 2 to 24 hours
Bake: 25 minutes
* 20 chicken wings (3-1/2 pounds)
* 1/2 cup soy sauce
* 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
* 1/4 teaspoon crushed red pepper
* 1 teaspoon five spice powder
* 2 cloves garlic, minced
* 1 recipe Swamp Dip
Directions
1!. Place wings in a plastic bag set in a shallow dish!. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic!. Pour over wings!. Close bag and toss to coat!. Chill in refrigerator several hours or overnight, turning bag occasionally!. Remove wings from bag, reserving marinade!.
2!. Place wings on a foil-lined 15x10x1-inch baking pan!. Bake, uncovered, in a 450 degree F oven for 10 minutes!. Brush with reserved marinade (discard remaining marinade)!. Bake 15 to 20 minutes longer or until chicken is tender and no longer pink!. Serve with Swamp Dip!. Makes 20 appetizers!.
Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard!. Garnish with fresh whole chives!. Serve with bat wings!.
Chicken Lady Fingers with Romanian Romesco Dipping Sauce
Makes: 40 fingers (10 servings)
Prep: fingers-15 minutes, sauce-30 minutes
Chicken Lady Fingers with Romanian Romesco Dipping Sauce
Ingredients
* 3/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 -1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* Smoked Spanish or regular paprika
* Romesco Dipping Sauce
* 2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
* 1 cup day old crusty bread, cubed
* 3/4 cup chopped fresh tomato (1 large)
* 1/3 cup sliced natural almonds, toasted
* 3 tablespoons sherry vinegar
* 3 cloves garlic, minced
* 1/2 teaspoon smoked Spanish or regular paprika
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 cup olive oil
Directions
1!.Prepare sauce; cover and chill!. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper!. Coat chicken strips in flour!. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat!. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch!. Dip the end of each chicken strip in ground paprika!. Serve with Romesco Dipping Sauce!. Makes 10 servings (about 40 pieces)!.
Romesco Dipping Sauce: For sauce, preheat broiler Place peppers on a broiler pan!. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once!. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes!. Peel off skins; discard skins!. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper!. Cover and blend!. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth!. Transfer to a serving bowl or storage container!. Cover and chill until serving time!.
Tip: You can prepare the sauce ahead of time!. Cover and chill up to 3 days!.Www@FoodAQ@Com
Makes: 20 appetizers
Prep: 20 minutes
Marinate: 2 to 24 hours
Bake: 25 minutes
* 20 chicken wings (3-1/2 pounds)
* 1/2 cup soy sauce
* 2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
* 1/4 teaspoon crushed red pepper
* 1 teaspoon five spice powder
* 2 cloves garlic, minced
* 1 recipe Swamp Dip
Directions
1!. Place wings in a plastic bag set in a shallow dish!. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic!. Pour over wings!. Close bag and toss to coat!. Chill in refrigerator several hours or overnight, turning bag occasionally!. Remove wings from bag, reserving marinade!.
2!. Place wings on a foil-lined 15x10x1-inch baking pan!. Bake, uncovered, in a 450 degree F oven for 10 minutes!. Brush with reserved marinade (discard remaining marinade)!. Bake 15 to 20 minutes longer or until chicken is tender and no longer pink!. Serve with Swamp Dip!. Makes 20 appetizers!.
Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard!. Garnish with fresh whole chives!. Serve with bat wings!.
Chicken Lady Fingers with Romanian Romesco Dipping Sauce
Makes: 40 fingers (10 servings)
Prep: fingers-15 minutes, sauce-30 minutes
Chicken Lady Fingers with Romanian Romesco Dipping Sauce
Ingredients
* 3/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 -1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* Smoked Spanish or regular paprika
* Romesco Dipping Sauce
* 2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
* 1 cup day old crusty bread, cubed
* 3/4 cup chopped fresh tomato (1 large)
* 1/3 cup sliced natural almonds, toasted
* 3 tablespoons sherry vinegar
* 3 cloves garlic, minced
* 1/2 teaspoon smoked Spanish or regular paprika
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 cup olive oil
Directions
1!.Prepare sauce; cover and chill!. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper!. Coat chicken strips in flour!. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat!. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch!. Dip the end of each chicken strip in ground paprika!. Serve with Romesco Dipping Sauce!. Makes 10 servings (about 40 pieces)!.
Romesco Dipping Sauce: For sauce, preheat broiler Place peppers on a broiler pan!. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once!. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes!. Peel off skins; discard skins!. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper!. Cover and blend!. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth!. Transfer to a serving bowl or storage container!. Cover and chill until serving time!.
Tip: You can prepare the sauce ahead of time!. Cover and chill up to 3 days!.Www@FoodAQ@Com
hot dogs corn cobWww@FoodAQ@Com
