Green Ghoulade Recipes

GREEN HORNET

Green Hornet image

Provided by Food Network Kitchen

Time 15m

Yield 2 drinks

Number Of Ingredients 0

Ingredients

Steps:

Heat 1/3 cup each sugar and water in a saucepan until the sugar is dissolved; chill. Puree the cold syrup with 1 cup fresh mint and 1/2 cup fresh cilantro, then strain. Rub the rims of 4 rocks glasses with a slice of jalapeno and a lime wedge; dip in salt and then in sugar. Fill with ice. Combine half of the herb syrup, the juice of 1 lime and 1/2 cup tequila in a shaker; shake, then strain into 2 glasses. Repeat. Top the drinks with ginger beer.

GHOUL PUNCH

Ghoul Punch image

I make this Halloween punch recipe for my son's birthday party every year. It's always a hit with the kids-they just love it-and there's never any left! -Katheryn Sipos, Canon City, Colorado

Provided by Taste of Home

Time 10m

Yield 32 servings (6 quarts).

Number Of Ingredients 5

Ingredients

1 vinyl glove
1 gallon tropical fruit punch, chilled
2 liters lemon-lime soda, chilled
1 quart raspberry sherbet
Ice cubes

Steps:

Fill glove with water; tie or seal and freeze for at least 4 hours. In a 7-qt. punch bowl, combine punch and soda. Add sherbet and ice cubes. Remove glove from hand-shaped ice; add to punch. Serve immediately.

Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

BUTTERMILK GREEN GODDESS SLAW

Buttermilk Green Goddess Slaw image

This herby coleslaw variation was adapted from "The Animal Farm Buttermilk Cookbook" (Andrews McMeel Publishing, 2013) by Diane St. Clair. In it, a tangy buttermilk- and avocado-spiked green goddess dressing takes the place of the usual mayonnaise mix, for a slaw that's both lighter and fresher tasting. Like most coleslaws, it gets better as it sits so, if you have time, plan to make it a few hours ahead. Save any extra dressing to use as a dip for cut vegetables or for other salads. It will keep for up to two days in the fridge.

Provided by Melissa Clark

Categories easy, salads and dressings, slaws, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 ripe avocado, pitted and cubed
3/4 cup buttermilk
1/4 cup freshly squeezed lemon juice
2 oil-packed anchovy fillets
2 scallions, sliced
1 garlic clove, peeled and smashed
1/4 cup chopped parsley leaves and tender stems
3 tablespoons chopped chives
2 tablespoons chopped tarragon leaves
2 tablespoons extra-virgin olive oil
1 tablespoon chopped basil leaves
Salt and freshly ground black pepper, to taste
4 cups thinly sliced green cabbage (about 1/2 a small head)
4 scallions, thinly sliced
1 jalapeño, seeded, if desired, thinly sliced
1/4 cup chopped cilantro, plus more for garnish

Steps:

Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

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