Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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what are some fun and scary halloween dinner recipes?

i don’t want deserts.
just dinner recipes.
thanks

6 Responses to what are some fun and scary halloween dinner recipes?

  • Swirly says:

    Sickly Soups & Salads:

    Fungus Salad
    Pumpkin and Potato Soup
    Dead Sea Soup
    Hearty Halloween Soup
    Brain Cell Salad
    Witchie’s Frog Eye Salad
    Creepy Coleslaw
    Crudites With Vomit Vinaigrette
    Hair Salad With Saliva Dressing
    Tomato With Bird Drop Dressing

    Delightful Dinners:

    Chuckies Upchuck
    Guts and Eyeballs
    Sloppy Boos
    Cat Litter Casserole
    Halloween Chili
    Halloween Pizza
    Meatloaf Mice
    Mashed Potato Ghosts
    Worm Burgers
    http://www.halloweenishere.com/recipes.html

  • Glinda says:

    There’s a "Snake Sandwich" at:
    http://walmart.triaddigital.com/Spooky-Central
    OR:
    lifestyle.msn.com/foodandentertaining/entertainingandspecialoccasions
    (right pane – "Spooky Central")

  • jessica says:
  • evol says:

    BBQ Human Legs
    Chocolate covered Eye Balls
    Toe’s on the Cob

    These are all great appetizers
    thats all you need for a great Halloween party.
    or to get your regular dinner started.
    Enjoy

  • Ta'Keira says:
  • Jesi says:

    "Road Kill"
    One pound of ground Turkey.
    One Cup of uncooked rice.
    One bag of sharp chedder cheese.
    One large can cream of mushroom.
    One can of italian style bread crumbs.
    Pam cooking Spray

    Place ground turkey in a pot with enough water to cover. Boil until turkey is cooked through, remove from water and set aside to cool. Bring water you used to cook turkey in to boil, cook rice until done in it. Drain rice and allow to cool. In bowl, mix turkey and rice with hands, breaking it up really well into small pieces. Add soup and half of the cheese. Spray an 8×9 inch pan or larger. Press mixture into the pan. Top with other half of cheese, spread evenly over top. Then cover with bread crumbs. Bake at 250 degrees until cheese melts and bread crumbs are brown.

    Exploding Potatoes

    3 large baking potatoes
    2 tablespoons butter
    2 tablespoons half and half
    food coloring
    salt
    white pepper
    1/2 teaspoon freshly grated nutmeg
    2 eggs, separated
    snipped chives

    Preheat the oven to 425 degrees. Scrub the potatoes well and prick thoroughly. Arrange the potatoes on a baking sheet and bake for 1 hour, or until the potatoes are tender. Slice each potato in half lengthwise. Carefully scoop out the potato flesh, leaving sturdy shells behind. Replace the shells on the baking sheet and bake for 15 minutes, or until crisp and golden brown.Meanwhile, press the potato flesh through a ricer or mash. Beat the potatoes with the butter, half and half, salt, white pepper, nutmeg, and egg yolks until smooth. In a clean bowl with clean beaters whip the egg whites until stiff. Gently fold the egg whites into the potato mixture. Spoon the potato mixture back into the potato shells. Bake for 10-15 minutes until the potato mixture rises and turns a lovely golden brown color. Sprinkle the potatoes with the snipped chives and serve hot.

    Creamed Eyeballs

    4 pounds pearl onions
    8 tablespoons butter
    2 tablespoons flour
    2 cups light cream
    salt and white pepper to taste
    3 teaspoons freshly grated nutmeg

    Parboil the onions with their skins on for a minute. Immediately rinse with cold water. Slice off the root end and squeeze the onions out of their skins.Return the onions to the saucepan and simmer in enough water to cover for 10 minutes, until they are tender. Be careful not to overcook. The onions should still be firm and retain their shape. Drain the onions and leave in the colander for a minute. In the same saucepan melt the butter. Add the flour and mix well. Stirring constantly, pour the cream in very slowly. Cook the sauce over medium heat, stirring constantly until the sauce thickens. Add the spices and the onions and cook just until the onions are reheated.Pour into a serving dish and sprinkle with additional nutmeg if desired.

    Miniature Pumpkins Stuffed with Rice, Raisins and Almonds

    4 miniature pumpkins
    1/4 cup raisins, plumped
    1/4 cup butter
    1/2 cup minced onion
    1 cup cooked rice
    1/2 cup slivered almonds or pine nuts
    1/4 teaspoon cinnamon
    1 slightly beaten egg

    Preheat oven to 350 degrees. Place whole pumpkins in a baking pan and surround with 1 inch of water. Bake 30 to 45 minutes until blade of knife penetrates pumpkins easily (you could also microwave for about 10 minutes). Let cool, then cut across top to make a lid. Scoop out flesh, discarding seeds and stringy fibers. Coarsely chop flesh.Cover raisins with a little water and bring to a boil. Cover and let sit while you proceed with the rest of the filling.Sauté onions in melted butter. Combine with pumpkin, rice, almonds, raisins, cinnamon and salt and pepper to taste. Bind with beaten egg and fill pumpkin shells. The filling will rise above top of shells. Top each with its hat. Bake at 350 degrees for 30 to 45 minutes.

Halloween Books