Greek Salad

Yummy Greek Salad
http://www.wikihow.com/Make-a-Traditional-Greek-Salad

Greek Spinach and Feta Appetizer

This sounds like a yummy appetizer with Spinach and Feta
(Can be made ahead and frozen.)
http://www.wikihow.com/Make-Tiropita

Sausage Sliders with Spinach and Peppers

Sausage Sliders with Spinach and Peppers



1 tablespoon olive oil
1 large onion, thinly sliced
Kosher salt and black pepper
1 bell pepper, thinly sliced
1 bunch spinach, thick stems removed (about 4 cups)
1 pound sweet Italian sausage
12 small rolls, split

Heat broiler. Heat the oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes.

Meanwhile, remove the sausages from their casings and form into twelve 1/2-inch-thick patties. Place them on a broilerproof rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side.

Form sandwiches with the rolls, sausage patties, and vegetable mixture.great for guests

These bite-size sandwiches make easy hors d'oeuvres. Cook the vegetables and form the patties up to a day in advance; broil the patties, reheat the vegetables, and assemble the sliders just before guests arrive.


Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 474; FAT 18g (sat 5g); CHOLESTEROL 37mg; CARBOHYDRATE 50g; CALORIES FROM FAT 34%; SODIUM 1358mg; PROTEIN 30g; FIBER 5g; SUGAR 7g

CHEESE GARLIC BISCUITS

CHEESE GARLIC BISCUITS
AKA RED LOBSTER BISCUITS

2 c. Bisquick
2/3 c. milk
1/2 c. grated cheddar cheese
1/2 c. melted butter
1/4 tsp. garlic salt

Mix Bisquick, milk and cheddar until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot.

Broccoli Crunch Salad

awesome Broccoli Salad here
http://www.101cookbooks.com/archives/broccoli-crunch-recipe.html

Halloween Supper

More awesome gory recipes here

http://bravo.imakeprojects.com/projects/halloween-supper/

or here

http://imakeprojects.com/content/view/30/32/



Fleshworms

http://imakeprojects.com/content/view/43/1

See if this page is still there - dated Sunday, 19 August 2007



This is a method (two, actually) of making something I call "Fleshworms" with fiendish-looking needle-like teeth. It looks like something from a horror or sci-fi movie. These are pretty easy to make, and they are quite tasty! Perfect for part of a Halloween Supper, because they're also quite revolting. It's all in the presentation.
What are they?
This is how I made two pieces of food that look like -- well, picture awful, fleshy worms with vicious mouthes and teeth - worms that look like something you'd find chewing on a corpse, right before it hisses at you and lunges for your face. Picture giant, horror-show mutant maggots. Now picture the fact that someone captured these things and roasted them in the oven to serve at supper. That's what I'm going to show you how to do.
But that's not all! These things are all about the presentation, but I also respect and enjoy cooking good food - so this thing is not only 100% edible, but it's tasty too!
Why are they?
I like working with food, and I like Halloween! A particular interest of mine is making food that appears disgusting or awful, but is actually perfectly edible. This recipe as well can be used alone as a dish, or as part of a larger theme, like an entire Cannibal-Themed Halloween Supper I made.
How they are made
To make Awful Edible Fleshworms you'll need a few things. I have two methods of making them - one involves ham and slightly easier cooking, the other requires bacon and more work to prepare. They give similar results but I think the bacon one has a slight edge in looks and flavor.
Both methods require the same basic preparation and handling. A strip of pork tenderloin is wrapped in Prosciutto Ham (just the stuff from the deli counter at the supermarket - no need to get all food-snobbish here) and baked, or a strip of tenderloin is wrapped in strip-style Bacon, then frozen (more on why later), then roasted. Both are finished off with some high-heat broiling to give the desired amount of "charred/crusty" look to the worm. Then the mouth is cut out and the teeth are inserted. Then the worm is given any final presentation touches that may be necessary.


Method 1 - Using Prosciutto Ham
You will need:
Strip of Pork Tenderloin (This is a boneless strip of meat to which you can easily see a slight worm resemblance.)
About 75g-100g of Prosciutto, depending on the size of your worm. (The normal sandwich slice thickness is fine - about 1.5-2 mm thick.)
Uncooked spaghetti (1 stick should be fine)
Small sharp knife
The Prosciutto is on the left, the Pork Tenderloin is on the right. The Prosciutto will be the "skin" and the tenderloin is the "body" of the worm-to-be.
Step 1: Wrap the tenderloin with the ProsciuttoStart at the "head" end of what will be the worm, and wrap the strips of ham at a slight angle so they overlap as they wind their way down the tenderloin. Make sure they overlap, and as you get to the end of one strip add another one before you get to the end, so the end of one strip overlaps the beginning of the next by at least a good inch. Handling the worm will shift the ham a little, and the ham is a little fragile. Also, in cooking the ham will shrink somewhat - the last thing you want is for the "skin" not to cover all the tenderloin, so if in doubt wrap and overlap more, rather than less.
Make sure you wrap a little over the ends.
Step 2 - CookingOnce that's done, place the worm into a roasting pan and stick it into the oven - which has been pre-heated to 350 degrees. (If you forgot to pre-heat the oven, do that now while the worm waits in the fridge).

I cooked my worm for 25 minutes, after which the tenderloin was well done and it had a pleasantly "roasted" look to the outside.

However, I then cranked on the top broiler of the oven at full power and watched carefully as the exterior of the worm got crisped-up a little more. I did this until it looked right to me - it should not be more than a few minutes at most. Watch constantly when you broil in this way because "done" and "burned" can be only a few seconds away. No kidding!
Step 3: Adding the Mouth and Teeth
To make the mouth, use a sharp knife with a small blade. You need to cut out a semi-circle from the "head" of the worm - use the bigger end of the tenderloin as the head-end. You may wish to get a little experimental and creative with the shape of the mouth as well but this gave just the right look I wanted.
Now is a good time to pick up the piece you just cut out and pop it into your mouth. It should be tasty!

Now, take the stick of uncooked spaghetti and break off small pieces (make them longer than the little scrap in the picture - they need to be long enough to stick in and stay!) Stick the small pieces into the mouth as teeth. Do the upper and lower jaws. I found that evenly-spaced teeth of even lengths gave the effect I was looking for.

Only about 1/3 of each tooth is visible; the other 2/3 is pushed into the meat of the jaw to hold it in.

OK! That's shaped up pretty nicely! We have something that looks like a vicious little roasted-up Fleshworm! Now the remaining step is to do any final preparation work for whatever your presentation is going to be.
Step 4: Final PreparationsBefore we can serve this, we need to remove the guts. Slice open the abdomen and allow the innards to squeeze out. This will serve as a sauce. You may wish to turn on a fan if you're new to this, as I understand that the smell is really quite astonishing.
Step 5: PresentationIt's all about the presentation. For example, those "entrails" in the last picture are actually just a little bit of leftover chili. Some spaghetti sauce could work too. Of course, it doesn't look like chili -- it just looks repulsive.
That's the kind of thing you're looking to do in the presentation. Here is an idea for a simple, single-dish presentation. Get creative! Those little hors-d'oevre skewers or vicious-looking little fondue forks can really come in handy.

Now that's starting to look like something you'd find on the dinner table when visiting a house of horrors.



Page 2 of 2
Method 2 - Using A Bacon Wrap
The required items are very similar to the previous version. I think it has a slight edge in both flavour and appearance, so if you're up to it, I'd suggest this one. You will need:
Strip of Pork Tenderloin (This is a boneless strip of meat to which you can easily see a slight worm resemblance.)
1/2 a package of North American-style strips of bacon.
Uncooked spaghetti (1 stick should be fine)
Small sharp knife
Aluminum foil
Step 1: PreparationTake the tenderloin and lay it out. Take strips of bacon and wrap them tightly barber-pole-style along the pork. Overlap the turns about one-half the width of a strip, and orient the bacon strip such that the more fatty part is on the outside (and the meatier part overlaps underneath on the next pass).
Before you get to the end of one strip, overlap it onto a new strip. We want it wound snugly and with no tenderloin showing through.

Next, wrap the worm-to-be in plastic wrap, and stick it in the freezer. Take this opportunity to curve the worm into any special position you want before it freezes. I will explain why we're freezing it in the next step.
Step 2: CookingHere is how I cooked mine - I used my BBQ but you may wish to try the oven. You may wish to experiment, as well.
Preheat the BBQ to med-high heat (about 350-400 degrees, I would guess. No higher.)
Form a high-sided "pan" out of a couple layers of the foil. The worm will sit in this as it cooks. The bacon fat will spit somewhat, so the high walls are useful. Also, if any fat drips into the BBQ it will probably catch fire and we don't want that.
Remove the frozen worm from the freezer and remove the plastic wrap. Place it into the foil "pan" you made and put it onto the top rack of the BBQ. Close the lid.
I let mine cook for about 25 mins. Then I turned it over in the pan (the bottom side was well-cooked) and reduced the heat to LOW and let it cook for another 10 mins.
The reason for the freezing is that the tenderloin cooks pretty easily, but the bacon will need much more cooking time by comparison. To compensate, we freeze the whole thing. The thin outside coating of bacon will thaw and cook readily while the frozen interior thaws, then cooks. I tried it without freezing once, it didn't work for me - the inside was far too cooked, and was all dried out by the time the bacon was done.
Here is how it looked after cooking as I described:
Step 3: Add the Mouth and Teeth
Same thing here as the previous method - first, cut out a mouth-shape with a small, sharp knife (cutting out a semicircle worked well for me). Then pop it in your mouth, it is delicious!
Then break off short sections of uncooked spaghetti noodle and insert them to make teeth.

Now we have something that looks like a roasted, vicious little teethy thing! Repulsive!
Step 4: Presentation
Here's another sample presentation using some chili as entrails (again, spaghetti sauce could work as well). First, cut the worm up into slices.
Next, place the head onto a plate and put a little spoonful of sauce onto it.
Repeat this until you've laid out the entire worm.
Disgusting. Now add a couple garnishes and you're set! (I really wish I had some mini sword-skewers to stick into each slice here.)
Some Aren't Dead Yet


Disgusting! Repulsive! ... but also Delicious!

Crab Recipes

Deviled Crab

2,C. CRABMEAT
1 C. SALTINE CRACKER CRUMBS
3/4 C. MAYONNASIE
2 TSP. PICKLE RELISH
1/2 C. CHOPPED ONIONS
1 T. MUSTARD
1 TSP. WORCESTERSHIRE SAUCE
1/2 C. BELL PEPPER
SALT AND PEPPER TO TASTE

MIX ALL INGREDIENTS TOGETHER. BAKE AT 350 FOR 20 MINS. IN A 13 X 7-1/2" PAN.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crab Casserole

1 SMALL BELL PEPPER,CHOPPED
1 SMALL ONION,CHOPPED
3 TSP.BUTTER
2 C. MILK
2 T. FLOUR
2 C. CRABMEAT
1/4 TSP. NUTMEG
1/2 C. CHEESE
1/2 C. BREADCRUMBS
1/2 TSP. SALT

COOK ONION AND BELL PEPPER IN BUTTER FOR 5 MINS. BLEND FLOUR,ADD THE OTHER INGREDIENTS, STIRRING TILL THICK. BAKE IN BAKING DISH AT 350 TILL BROWN.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
BAKED CRAB RANGOON


Servings: 12
Prep Time: 20
Cook Time: 18-20 MINS.


Ingredients
1 6 OZ - can white crabmeat, drained, flaked
4 OZS - PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 C - thinly sliced green onions
1/4 C - KRAFT Mayo Light Mayonnaise
12 - won ton wrappers

Directions
Preheat oven to 350 degrees F. Mix crabmeat, Neufchatel cheese, onions and mayo.

Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Swiss Crab Casserole

3 Tbsp. butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 Tbsp. flour
3 chicken bouillon cubes
2 1/2 cups boiling water
1 cup quick-cooking rice
2 cans (7 oz. each) crabmeat, drained and flaked
2 cups shredded Swiss cheese
1 can (4 oz.) sliced mushrooms, drained
1/4 cup sliced pimento-stuffed green olives
1 cup buttered bread crumbs
1/2 cup shredded Swiss cheese

In skillet, melt butter and lightly saute celery, onion, and
green bell pepper. Remove from heat and blend in flour. Dissolve
bouillon cubes in boiling water. Add to skillet and bring to
boil, stirring constantly. Cook sauce over medium heat for about
2 minutes or until slightly thickened.

Lightly toss remaining ingredients except buttered crumbs and
1/2 cup shredded Swiss cheese in Crockpot. Add sauce; stir
lightly to blend. Cover and cook on High for 3 to 5 hours.
Pour contents of Crockpot into shallow heat-proof serving dish.
Cover with buttered bread crumbs and sprinkle with 1/2 cup
shredded cheese. Set under broiler until cheese is melted and
bread crumbs are crunchy brown.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Deviled Crab 2

2-3 BELL PEPPERS,CHOPPED
2 ONIONS, CHOPPED
GARLIC SALT
1 STALK CELERY,CHOPPED,
BREAD AND EGGS (ENOUGH TO HOLD MIXTURE TOGETHER)
COOKING OIL
SALT AND PEPPER TO TASTE
3C. CRAB MEAT

SAUTE ALL INGREDIENTS. ADD BREAD AND EGGS TO HOLD TOGETHER MIXTURE. BAKE FOR 30 MINUTES AT 350.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crab Dip


Servings: 16
Prep Time: 15
Cook Time: 30


Ingredients
11 OZS - CREAM CHEESE SOFTENED
1 SMALL - ONION, FINELY CHOPPED
5 TBSP. - MAYONNAISE
2 6 OZ - CANS CRABMEAT, DRAINED AND FLAKED
1/8 TSP. - GARLIC POWDER
- SALT AND PEPPER TO TASTE
1 LB - LOAF ROUND CRUSTY ITALIAN BREAD

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.