Trickortreatdip Recipes
TRICK OR TREAT DIP
Now here's a recipe, I would NOT have thought of as British but I found it on the Great British Kitchen website with the suggestion "Why not serve this at a Halloween party?" So I'm posting it as British for the 2005 Zaar World Tour. Sounds like a great recipe for Halloween, one of the major festivals of the Old Religion in England and Europe, or for a scrumptious anytime. The inclusion of Tandoori spice mix - which I'll certainly be leaving out when I try this recipe - of course reflects the impact of the influences of Indian cuisine on the English culinary scene. If you are serving this to children, you'll probably want to omit or cut back on the spices. Steak and Kidney Pudding, Quails' Eggs or Roasted Pheasant this recipe is NOT, but it's a modern Indian-influence British recipe in celebration of a pagan festival, though many who make and eat this won't know that! And it provides universal measurements for the oven temperatures. A great global village recipe! The cooling time has not been included in the preparation and cooking times below. This recipe could easily be fully prepared ahead, except for the final 10-15 minutes of cooking, which could be done just before the potato skins are to be served.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the potatoes, prick the skin and bake at 200°C/400°F/Gas 6 for 1 hour, or until the poatoes are soft when pinched. Remove the potatoes from the oven and cool until they are cool enough to handle.
- Cut the potatoes into quarters and scoop out as much flesh as possible. Set the flesh aside for use in another dish. Place the potato skins on a baking sheet and brush them with melted butter, and bake at 200°C/400°F/Gas 6 for 10-15 minutes, turning them over once, or until the skins are crisp.
- Meanwhile, mix the spice to a paste with the yogurt and sauce; then blend them together with the milk and the soft cheese. Sprinkle the dip with paprika and serve it with the potato skins.
Nutrition Facts : Calories 153.5, Fat 8.5, SaturatedFat 5.3, Cholesterol 22.5, Sodium 221.2, Carbohydrate 14, Fiber 1.5, Sugar 0.9, Protein 5.9
TRI-TIP DIP
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Combine the butter with the garlic and brush on the inside of the ciabatta rolls. Toast the rolls on a grill, or broil in the oven until crispy. Smear with Horseradish Mayonnaise.
- Dip the tri-tip slices into the hot Jus for 45 seconds to warm. Pile the meat onto the bottoms of the rolls and top with cheese if using. Close the sandwiches, slice in half and serve with extra Jus on the side for dipping.
- Combine the sour cream, horseradish, mayonnaise, garlic, lemon juice and 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to use.
- Heat a medium saucepan over medium heat. Saute the shallots and garlic in the butter and olive oil until lightly caramelized, 6 to 8 minutes. Add the flour and mix together to form a loose paste (roux). Deglaze with the brandy and whisk in the beef stock, demi-glace and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the aroma and flavor of the jus are rich and deep, 25 minutes. Strain the broth to remove the garlic and shallots, then return the liquid to the pot. Season with salt and pepper and keep warm.
TRICK-OR-TREAT TURNOVERS
How cute! Marge Free of Brandon, Mississippi carved these clever pumpkin pastries to feed her hungry bunch at Halloween. The ground beef filling has a hint of onion and mustard.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese and mustard; cook and stir until cheese is melted. Cool slightly. , Flatten each biscuit into a 4-in. circle; place four biscuits in each of two greased 15x10x1-in. baking pans. Spoon 2 heaping tablespoons of meat mixture onto each. , Using a sharp knife or cookie cutters, cut out jack-o'-lantern faces from remaining biscuit circles; place over meat mixture and pinch edges to seal tightly. Reroll scraps if desired and cut out stems for pumpkins. , Brush with egg. Bake at 350° for 10-15 minutes or until golden brown.
Nutrition Facts :
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- One-Pot 30-Minute Zoodles and Meatballs. Start with those leftover meatballs in the freezer, then make dinner an even easier affair by skipping the spiralizing and picking one of those convenient containers of zucchini noodles.
- 10-Minute Black Bean Tacos. Lean on pantry staples for these tacos and you can be sure dinner will hit the table in 10 minutes. Top them off with whatever veggies you have in the crisper, some jarred salsa, and a dollop of Greek yogurt or sour cream.
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- Tomato Tortellini Soup. This soup was created with busy weeknights in mind, and there is no better time to get this hearty, warming dinner on the table than before trick-or-treating.
- Instant Pot Weeknight Chicken and Rice Burrito Bowls. Pull out your Instant Pot or electric pressure cooker, and in just about 20 minutes your family will be tucking into a totally irresistible burrito bowls filled with rice, beans, chunks of juicy chicken thighs, and salsa.
- Honey-Garlic Chicken Stir Fry. The beauty of stir-fries is that they’re a wholesome, veggie-packed dinner full of versatility that come together quickly.
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- Slow-Cooker White Chicken Chili. Chili is the perfect meal to eat before trick-or-treating. It’s warm, comforting, and has plenty of protein to keep everyone energized.
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- Freezer-to-Slow-Cooker Vegetable Tagine. Tagine, the North African stew, might not be the first thing you think of to serve on Halloween night, but this spiced chickpea and vegetable stew fits all the requirements.
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- Slow-Cooker Beef and Barley Stew. For another hearty dinner, look to this beef and barley stew recipe. It does take a little bit of prep work, but that can be done in advance — either the morning of or even the night before.
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