Jack Olantern Stew Recipes

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DOUBLE JACK STEW



Double Jack Stew image

Provided by Guy Fieri

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 25

3 pounds hanger steak, cut into 2-inch cubes, trimmed as needed
1/2 cup Irish stout
1/4 cup applejack (recommended: Laird's)
1/4 cup whiskey (recommended: Jack Daniel's)
2 tablespoons stone-ground Dijon mustard
2 tablespoons agave
1 tablespoon granulated garlic
2 teaspoons kosher salt
2 teaspoons fresh cracked black pepper
4 tablespoons olive oil
1 Spanish onion, cut into 3/4-inch dice
5 tablespoons all-purpose flour, divided
1/3 cup whiskey (recommended: Jack Daniel's)
4 cups beef stock, divided
2 bay leaves
1/2 teaspoon dried thyme, crushed fine
1/2 teaspoon dried savory, crushed fine
4 red potatoes, washed and quartered
1 turnip, peeled, halved and sliced into 1/2-inch half rounds
2 large carrots, peeled and cut into 1/2-inch coins
1/2 cup apple cider vinegar
Kosher salt
1/2 cup buttermilk
1/4 cup heavy cream
2 tablespoons butter

Steps:

  • For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature. Drain well and pat dry.
  • For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent. Remove from the pot and reserve.
  • In batches (if needed, do not crowd), add the steak to the pot and cook for 4 to 5 minutes per batch, turning to evenly and deeply brown. Adjust the heat as needed. Sprinkle with 2 tablespoons flour and stir to coat well.
  • Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom. Add the remaining stock and return the onions to the pot. Add the bay leaves, thyme and savory and stir to combine. Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally.
  • After 2 hours have passed, add the potatoes, turnip and carrots. Cover and cook for an additional 35 to 45 minutes.
  • Add in the vinegar and salt, to taste.
  • In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour. Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes. Turn off the heat, add in 2 tablespoons butter and serve.

JACK-O'-LANTERN FACES



Jack-o'-Lantern Faces image

Melted butterscotch candy fills the cutouts in these spooky chocolate cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h10m

Yield Makes about 18 cookies

Number Of Ingredients 8

3 cups unbleached all-purpose flour, plus more for dusting
1 1/4 cups unsweetened cocoa powder
1/4 teaspoon kosher salt
3 sticks unsalted butter, room temperature
3 cups sifted confectioners' sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
18 hard butterscotch candies, very finely crushed

Steps:

  • Whisk together flour, cocoa powder, and salt. Beat butter with sugar on medium-high speed until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low; gradually add flour mixture. Divide dough in half; form each half into a disk and wrap each in plastic. Refrigerate until firm but still pliable, about 1 hour.
  • Preheat oven to 350 degrees. Working with one disk at a time on lightly floured parchment, roll out dough 1/4 inch thick. Brush off excess flour; transfer dough on parchment to a baking sheet and freeze until firm, about 15 minutes. Cut into 4 1/2-inch pumpkin shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets; cut faces with the tip of a sharp paring knife. (If dough starts getting too soft, freeze 10 minutes.) Freeze until firm, about 15 minutes. Bake, rotating once, until just set, 12 minutes. Remove from oven; fill cutouts with crushed candy. Bake again until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks.

JACK-O-LANTERN COOKIES



Jack-O-Lantern Cookies image

These are my husband's favorite cookies. It wouldn't be Halloween without them.

Provided by Tonja Anderson

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 24

Number Of Ingredients 13

1 cup canned pumpkin
½ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup brown sugar
¾ cup shortening, softened
1 egg
¼ cup molasses
1 cup rolled oats

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Mix pumpkin, sugar, cinnamon, ginger, and nutmeg in a bowl until thoroughly combined. Set aside.
  • Sift flour, salt, and baking soda together in a large bowl. Stir in brown sugar, shortening, egg, and molasses, mixing until smooth. Fold in rolled oats.
  • Roll cookie dough out to 1/8 inch thick on a lightly floured surface. Cut out 48 circles using a 2 1/2 inch cookie cutter. Arrange 24 of the circles on a baking sheet and place a teaspoon of pumpkin filling on each. Cut Jack-O-Lantern faces on the remaining 24 circles, then lay the faces over the pumpkin filling, sealing the edges.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.4 g, Cholesterol 7.8 mg, Fat 7 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 153.6 mg, Sugar 10.9 g

JACK-O'-LANTERN TEA CAKES



Jack-o'-Lantern Tea Cakes image

Adorable Halloween cookies any kid would be proud to take to school. Warning: The frosting is super sweet. This recipe makes about 1 1/2 dozen cookies, and can easily be doubled.

Provided by Pi3

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h

Yield 18

Number Of Ingredients 11

2 ⅓ cups baking mix (such as Bisquick®)
½ cup milk
3 tablespoons white sugar
3 tablespoons butter, softened
1 (5 ounce) package black shoestring licorice
1 (11 ounce) package candy corn
1 ½ cups confectioners' sugar
1 tablespoon milk, or more as needed
½ teaspoon orange extract
1 drop green food coloring, or as needed
1 drop orange food coloring, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir baking mix, milk, sugar, and butter together in a bowl until a soft dough forms. Smooth dough gently into a ball on a floured cloth placed over a cutting board. Knead dough 8 to 10 times only, as dough will get tough very quickly if overkneaded.
  • Roll dough to 1/4-inch thickness on the floured cloth. Cut dough using a floured 2-inch circle cookie cutter. Cut circles to form pumpkins; cut stems from scrap dough using a knife. Attach stems to the underside of the circles using a dab of milk and pressure. Place cookies on a baking sheet.
  • Bake in the preheated oven until lightly golden around the edges, about 8 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely, 15 to 30 minutes.
  • While cookies cool, cut licorice in 3 different sizes: 1/4-inch pieces in sets of 3 to form triangle eyes, tiny dots for the pupils, and 1- to 2-inch curved or straight segments to form mouths.
  • Mix confectioners' sugar, milk, and orange extract together in a small bowl for frosting. Reserve 1 tablespoon of the frosting to dye with green food coloring in a bowl. Use orange food coloring to dye remaining frosting as desired.
  • Frost green stems and orange pumpkin faces onto cooled cookies and decorate with cut licorice and candy corn while frosting is still wet.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 45 g, Cholesterol 5.7 mg, Fat 4.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 226.4 mg, Sugar 31.5 g

JACK O LANTERN STEW



JACK O LANTERN STEW image

Categories     Soup/Stew     Beef     Dinner

Yield 4 people

Number Of Ingredients 12

1 (9 to 12-inch) pumpkin
1 large onion, chopped
1 green pepper, cored, seeded, and diced
1 red pepper, cored, seeded, and diced
4 carrots, thinly sliced into rounds
3 celery sticks, thinly sliced
2 cloves garlic, crushed
1 pound lean ground beef
1 pound ground chicken or turkey
2 cups cooked rice (instant is okay)
1 large can diced tomatoes
1 large can tomato soup

Steps:

  • Preheat the oven to 350 degrees F. Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes. While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld. Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy.

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