Tarantula Dip Recipes

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DEEP-FRIED TARANTULA SPIDER



Deep-Fried Tarantula Spider image

Provided by David George Gordon

Categories     Appetizer     Deep-Fry

Yield 4 servings

Number Of Ingredients 4

2 cups canola or vegetable oil
2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed
1 cup tempura batter
1 teaspoon smoked paprika

Steps:

  • In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
  • With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
  • Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
  • Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
  • Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

SEVEN LAYER TACO DIP



Seven Layer Taco Dip image

I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it's gone.

Provided by SUE CASE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 30m

Yield 56

Number Of Ingredients 11

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

Steps:

  • In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  • Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  • Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 3.5 g, Cholesterol 12.8 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.7 g

TARANTULA COOKIES



Tarantula Cookies image

Provided by Clare Crespo

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Halloween     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes approximately 25-30 cookies

Number Of Ingredients 15

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
10 tablespoons unsalted butter, softened
1/2 cup light brown sugaar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 bag (8 ounces) thin, short pretzel sticks
1 large bag (11 1/2 ounces) milk chocolate chips
2 tablespoons vegetable oil
Chocolate sprinkles
Small red candies

Steps:

  • 1. Preheat oven to 350°F.
  • 2. In a medium mixing bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
  • 3. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and beat until well blended.
  • 4. Gradually add the flour mixture and cocoa powder. Beat to form a smooth dough.
  • 5. Roll a tablespoon-sized ball of dough, and place it on a baking sheet. Arrange eight pretzel sticks around the ball like spokes on a wheel. Press the tips of the pretzel sticks firmly into the dough ball. Continue with the rest of the pretzels and dough.
  • 6. Bake until cookies start to brown around edges, about 7-10 minutes.
  • 7. Lift the cookies from the baking sheets with a spatula, and place on wire cooling racks. Let cool completely. Place the racks on sheets of aluminium foil or waxed paper.
  • 8. In a double boiler (or the microwave), melt the chocolate chips with vegetable oil.
  • 9. Pour the melted chocolate over each cookie. Coat with chocolate sprinkles. Press in two red candy eyes on the front of the head. Eeek!

BLUE TARANTULA MARGARITA



Blue Tarantula Margarita image

"Original Tarantula Azul" is the brand name of a tequila. It is tequila and the finest natural citrus liqueur. (according to the label). It is light blue in color and has its own unique flavor. When the Original Tarantula Azul Margarita mix(which is also blue in color) and blue curacao is mixed in with it, the drink is a very pretty dark blue. It has a different taste than "regular" margaritas and is quite tasty.

Provided by AuntWoofieWoof

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 8

1 -2 tablespoon Rose's lime juice
1 lime, juice of
1 tablespoon kosher salt
ice cube
1 1/2 ounces original tarantula azul tequila
1 ounce blue curacao
1 ounce triple sec
4 ounces original tarantula azul margarita mix

Steps:

  • Pour the lime juice onto a saucer Pour salt onto another saucer.
  • Dip the rim of a glass into the lime juice and then into the salt.
  • Put desired amount of ice into the glass.
  • Pour the last 4 ingredients into the glass and stir well.
  • Enjoy!

Nutrition Facts : Calories 9.5, Sodium 6977.2, Carbohydrate 3.2, Fiber 0.1, Sugar 0.6, Protein 0.2

TARANTULA TACOS



Tarantula Tacos image

Turn simple tacos into fun Halloween surprises with these simple olive toppers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

1 box (4.7 oz) Old El Paso™ Stand 'n Stuff™ taco shells
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
1 cup shredded Cheddar cheese (4 oz)
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1/4 cup sour cream
20 extra-large pitted ripe olives

Steps:

  • Heat oven to 325°F. Heat taco shells in oven as directed on box.
  • Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook uncovered about 5 minutes, stirring frequently, until water has evaporated. Remove from heat.
  • Spoon beef mixture into heated taco shells. Top with cheese, lettuce and tomato.
  • Spoon sour cream into small resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe sour cream over top of each taco to resemble spiderweb.
  • For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around olive for legs. For eyes, squeeze 2 dots of sour cream onto top of olive.

Nutrition Facts : Calories 440, Carbohydrate 22 g, Cholesterol 90 mg, Fat 3, Fiber 2 g, Protein 24 g, SaturatedFat 12 g, ServingSize 1 Serving (2 tacos each), Sodium 1150 mg, Sugar 3 g, TransFat 1 g

TARANTULA DIP



Tarantula Dip image

Number Of Ingredients 10

2 pounds hamburger meat or ground beef
2 packages taco seasoning mix
1 red onion, diced
1 (16-ounce) can refried beans
1 (16-ounce) jar taco sauce
1 (8-ounce) package grated Colby cheese
2 -3 jalapeño peppers, diced
24 ounces sour cream
1 (4-ounce) can sliced black olives
Tostitos corn chip

Steps:

  • Cook hamburger; drain; add taco seasoning and onion. Spread refried beans in a greased 9x13-inch pan. Put hamburger mixture on top of beans. Spread taco sauce on hamburger. Sprinkle cheese over this. Then layer jalapeño peppers on top. Cook in 325° oven for 30 minutes. Take out of oven. Cool 5 minutes. Spread sour cream on top. Sprinkle black olives on top. Serve with Tostitos corn chips. Editor's Extra: This is hot! And it makes a lot! Great for couple's parties.

Nutrition Facts : Nutritional Facts Serves

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