Blood N Guts Dip Recipes
BLOOD 'N' GUTS DIP
Everyone will love this dip that gets its bold zip from the Dijon mustard. It pairs perfectly with Pretzel Bones! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the cranberries, brown sugar, honey and water; bring to a boil. Cook and stir for 5 minutes or until thickened. Remove from the heat; cool slightly. Stir in mustard. Refrigerate until serving.
Nutrition Facts :
BLOOD AND GUTS POTATOES
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 2h10m
Yield 4 to 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F.
- Prick the potatoes here and there with a fork and put them into the oven, straight on the wire rack, for 1 to 1 1/2 hours, depending on their size.
- Take the potatoes out of the oven and let them cool down a little before you handle them. Carefully slice each 1 in half and scoop out the fluffy potato flesh into a bowl, reserving the skins.
- Put the diced mozzarella into the bowl with the potato and add the 2 tablespoons of ketchup. Mix with a fork and then spoon the filling back into the potato skins.
- Sit the loaded potato skins on a lined baking sheet, and dribble over some more ketchup in a gory blood-dripping kind of way. Put back in the oven to cook for 15 minutes, by which time the cheese will have melted and the potatoes be warmed through.
BLOOD AND DIRT COCKTAIL
Steps:
- Fill a large cocktail shaker with ice. Add the Scotch, vermouth, cherry liqueur, beet juice, lime juice and pomegranate juice. Attach the shaker and lid and shake well until chilled.
- Rub the lime wedge along the rims of 4 chilled coupe glasses. Pour the black sugar onto a shallow dish and dip the rims of the glasses into the sugar.
- Strain the cocktail into each glass and garnish each with a cherry.
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