Tuesday, October 31, 2017

… we LOVED the Flaming Hot version of this crazy mashup that got its start at Burger King. Read our tasty tasting report below.

Mac and Cheetos

Photo by Rachel Coward

Now Showing Up in the Frozen Food Department

After getting tons of buzz during its limited run at the fast food giant that’s also known for its Chicken “Fries”, Frito-Lay developed a version to bake at home. These bite-size nuggets are a little fatter than a Tater Tot, with macaroni and cheese on the inside and crushed Cheetos on the outside. For calorie counters, the package reports 280 per serving, with X grams of saturated fat. But, then again, if you’re interested in this product, you’re probably not counting calories. Also, you’re going to need a couple of beers to put out the fire from the Flaming Hot version.

Flamin' Hot Mac and Cheetos

Photo by Leslie Kelly

Super Easy to Make

It only takes about 15 minutes in a preheated oven until Mac & Cheetos emerge toasty and really HOT, as in “wait a couple of minutes before eating” because the mac and cheese can burn your mouth if you get impatient and chomp on ’em too soon.

The Final Verdict

Our tasting survey of Allrecipes’ Allrecipeeps at our Seattle HQ drew varied responses from one-bite-and-done to “I’m so addicted.” All tasters definitely preferred the spicy version to the plain, which some described as dry and fairly bland, missing that neon orange Cheetos tang. “It needs some dipping sauce,” one taster observed. (Maybe a Spicy Ranch, Salsa Verde or double down on the cheese with a classic Queso.) As a party food, it got some cheesy high fives: “These hold up better than mozzarella sticks.”

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Monday, October 30, 2017

Looking for crunchy roast potatoes to go with your prime rib dinner? The perfect roast potato is crisp and crunchy on the outside, and soft and tender inside. It’s a rare thing to get a perfectly cooked roast potatoes, but we have a few little tricks that guarantee tasty roast taters every time you make them.

"Special" Roasted Potatoes

Photo by Christina

1. The right equipment

Always use a cast-iron dish/heavy gratin dish or a solid roasting tin. You want to avoid using a thin baking tray which may buckle in the oven.

2. Very hot oven

To make perfectly roasted potatoes you need to have the oven at 425°F . This is the optimum temperature for achieving a perfectly crisp exterior.

3. Par-cook the potatoes

I know it seems like an extra step , but par boiling/steaming the potatoes for 10 minutes is an important part of the process. I’ll explain why in step 5.

4. Preheat the fat

While the potatoes are par-cooking, place the fat in the roasting tin and allow to heat up in the oven for about 10 minutes before you put in the potatoes. This means the outside of the potatoes will crisp up nicely and not just absorb the cold fat when you put them in the oven.

5. Shake things up

Once the potatoes are par-cooked for 10 minutes, drain off the water, and put the potatoes back in the saucepan. Allow them to air-dry for 2 minutes, then put the lid on the saucepan.  Vigorously shake the potatoes in the saucepan. This roughens the edges of the potatoes and will ensure maximum crispiness when you roast them.  This is the most important step for achieving perfectly crisp roast potatoes.

6. Seal the deal

When you put your potatoes into the preheated oil, they should sizzle. Baste the potatoes in the fat as you add them to the roasting tin. Place the roasting tin of potatoes in the oven and cook for 45-50 minutes, depending on the size of your potatoes.

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Why should the kids have all the fun on Halloween? Make it a night to remember for the adults too with these spooky drinks that look frightful, but taste delicious.  We also share some tips on how to make your party punch and cocktails look extra eerie this year.

Liquid Vampire

Rave Review: “I serve it every year at my annual Halloween party. For a fun Halloween effect, add glow in the dark fangs, plastic eyeballs or little skulls to the punch.” — Marie Gould StOnge

Liquid Vampire

Photo by DIZ♥

Witches’ Brew

This recipe is nonalcoholic but many users add a little booze to make it party-ready. RIZZOJOJO says, “So easy. I add South Comfort! Was a huge hit at the party!”

Halloween Candy Corn Jell-O® Shots

An adult way to enjoy classic Halloween candy corn. Recipe creator Leslie says, “this version goes for a triple shot, so shoot responsibly.”

Halloween Candy Corn Jell-O® Shots

Photo by Leslie Kelly

Green Grog

Rave Review: “This is excellent! I served this at a Halloween party tonight and everyone kept telling me how much they loved it. Not too sweet, not too much alcohol, just right! I will definitely make this again.” — amydoll

Black Halloween Punch

Rave Review: “I added vodka to this for my “adult” party and I had to keep re-filling it!! Also, add different food coloring to the gloves to make it even spookier! We used extra blue, red, and green. Then we hung the gloves in our freezer with clothes pins so it froze the whole hand.”– krista

Black Halloween Punch

Photo by Allrecipes Magazine

Apple Pie Moonshine

Rave Review: “I made this and used spiced rum and apple vodka in one batch and spiced rum and caramel vodka in another batch. It was such a hit for Christmas that I have already had two people requesting more.” — Kari Walker

Fall Apple Pumpkin Shandy

Rave Review: “It was so good. I used the Saranac Pumpkin Ale and it was delicious.” — waterbabyaislynn

Tips for Making Your Drinks Extra Eerie

1. Make a slime ring from green punch.

Freeze green punch in a gelatin mold along with plastic bugs, spiders, and eyeballs. And place a few small glow sticks underneath the punch bowl: when the lights are turned down, the brew will radiate in a mysterious and unearthly fashion.

2. Make life-size zombie hands made from ice.

Buy a couple of latex or rubber gloves. Wash them thoroughly with dish soap and turn them inside out. Carefully pour in water. Fasten tightly at the wrist with a rubber band. The shape will turn out best if you hang the gloves, fingers down, from your freezer shelf. Plan to freeze for at least one full day.When it’s party time, run warm water over the gloves very briefly–just long enough to loosen the gloves from the ice–and carefully peel them off the frozen hands. The ice fingers break off easily, but that’s okay–the disembodied digits just add to the “zombie” effect.

3. Turn your punchbowl into a  smoky witch’s cauldron.

Mix up a punch of your favorite fruit juices in a large bowl and place it inside an even larger bowl, pot, or cauldron. Using tongs or extra-heavy-duty gloves add chunks of dry ice to the bigger container. This allows you to create that delightful creeping mist without putting dry ice directly into the punch, which can be dangerous. When you’re ready to create some magic, simply pour some hot water over the dry ice. Continue to add hot water and dry ice as needed. (Note: Never ingest dry ice! Be very careful when using dry ice. Always keep it out of reach of children and never touch it with bare skin; use tongs or extra-heavy-duty gloves.)

4. Make a batch of creepy gelatin shooters

Use red, green, and black cherry flavors. When they are set but not yet firm, place a gummy worm “crawling” out of each one.

5. Use plastic beakers from a party supply store or florist.

Pour shots of brightly colored punch into them, and invite your guests to take part in your “experiments.”

6. Float colored liqueurs and mixers in your punch bowl

Some will sink to the bottom, but that’s even creepier. Try grenadine syrup (to look like blood), crème de menthe or melon liqueur (to look like green slime!), or sour peach or orange schnapps (for pumpkin guts).

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Pumpkins are so 2015 when it comes to carving Halloween Jack O’Lanterns. Instagram is lighting up with scary-cute images of hollowed-out pineapples that are inspiring creative types to try something different this October. There are some major differences when tackling juicy fruit instead of a squash — duh! — so, we asked our resident pumpkin carving expert for some advice. Allrecipes Senior Designer Jeff Cummings has been winning pumpkin carving contests since he was a kid, and attacked this challenge with a Sharpie and a serrated scoop.

Jeff Cummings' creation is a big hit on Allrecipes' Instagram. Photo by Lindsey Otta

Jeff Cummings’ creation is a big hit on Allrecipes’ Instagram. Photo by Lindsey Otta

A Corer is Key

And you thought it was a hassle to scoop slimy seeds from a pumpkin. Removing the fruit from the inside of a pineapple was the biggest challenge Jeff faced, which is why he ran to Target and picked up a corer. It’s a $15 gadget that makes cutting up a pineapple easy/tropical breezy. “Be careful not to cut too deeply into the pineapple with the corer or it will cut a hole in the bottom.

Keep it Simple

Once the fruit has been removed (reserving it for all sorts of yummy pineapple recipes), use a metallic Sharpie market to draw eyes and a mouth on the surface. “It’s difficult to get an intricate cut in the hard, bumpy outer shell of the pineapple, so keep your design simple,” Jeff says.

Looking Sharp

There are carving kits available, with a focus on thin blades, but as long as the knife is sharp, it should be a straightforward process of cutting out the pattern drawn on the pineapple. Don’t get discouraged if it looks rough. “The face is hard to make out in the unlit pineapple, but it really pops once you insert a candle,” Jeff says.

More Halloween stories on Allrecipes Dish:

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These evil treats will force you to look them in the eye as you eat them! Can you handle it? 😨

1. Bloody Skeleton S’mores

This recipe is essentially a s’more, just not as you know it. It turns out mini marshmallows make great skeleton bones, and graham crackers can easily be cut into coffins. This is a treat the kids can definitely help with making.

Spooky S'mores

Photo by Stasty Cook

2. Poop Emoji Cookies

The poop emoji is surprisingly popular. These chocolate cookies are fun to make and will bring a smile to your kid’s face.

Poop Emoji Cookies

Photo by Fioa

3. Peanut Butter Spider Cookies

These easy sugar cookies are covered in chocolate truffle spiders. They’re frighteningly delicious!

Peanut Butter Spider Cookies

Photo by Snacking in the Kitchen

4. Chocolate Mice

Your kids will love shaping and decorating these creepy little creatures. Watch out for those chewy licorice tails that look so realistic.

Chocolate Mice

Photo by Allrecipes Magazine

5. Frankenstein Cupcakes

Do you dare to eat his big square green head? Those candy eyes are very tempting.

6. Easy Halloween Mummy Cupcakes

You don’t need good piping skills for this recipe — in fact the messier the better for these easy mummy cupcakes.

Easy Halloween Mummy Cupcakes

Photo by barbara

7. Hoot Owl Cookies

Cute or scary — you decide? Either way, these chocolate nut cookies are extremely tasty.

Hoot Owl Cookies

Photo by Allrecipes Magazine

8. Spider Cupcakes

This recipe with box mix cake is as easy as it gets. Let your kids make their own crazy spiders with licorice and frosting.

Spider Cupcakes

Photo by Andrea Mudgett

9. Meringue Bones and Ghosts

These gluten-free treats are quick to bake and can be made ahead of time.

Meringue Bones and Ghosts

Photo by Allrecipes Magazine

10. Halloween Ghosties

This is a great treat for younger kids to make, though your kitchen may be a scary mess afterwards.

Halloween Ghosties

Photo by Allrecipes Magazine

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Thursday, October 26, 2017

Kellogg’s has announced that Chocolate Frosted Flakes will hit stores in mid-November. It already sounds much more promising than last year’s Cinnamon edition turned out to be. Just the Chocolate Frosted Flakes cereal milk alone has the potential to be amazing.  According to the press release it will taste like milk chocolate and roasted cocoa frosting. Yes, please.

Photo by Kellogg’s

The new flavor was apparently carefully crafted by the people, for the people. Travelers to Latin American countries may have seen Frosted Flakes Choco Zucaritas on the shelves there for some time (boxes also occasionally pop up on Amazon and eBay), but a press release reveals that the North American product was created “by working with fans to create the perfect chocolatey frosting from scratch by testing how different cocoas interact with the cereal flake and the milk left at the bottom of the bowl.” ( Sounds like a fun focus group: Kellogg’s — call me next time!)

Let’s not sugarcoat it: the makers of Cocoa Pebbles should be feeling a little worried right now. And I for one am ready for this new cereal to be grrrrrreat!


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We love fall and winter squash, but spaghetti squash lands at the top of the list because of its ability to go from a straight-up vegetable to a full meal deal. Just add toppings! Here are some of our greatest sauce/meat/chili hits, all receiving 5-star ratings from our community of enthusiastic reviewers. Try one, or try ’em all and serve up your own feedback in the “Review It” tab of the recipes.

So Saucy

This golden squash gets its name from its uncanny ability to mimic the pasta, so let’s take a dip into that traditional territory. These hearty sauces score big points for delivering on the flavor. Please pass the Parm!

Watch the short video below for a step-by-step guide to making the top-rated Spinach Basil Pesto:


More: Do This to Get the Longest Spaghetti Squash Noodles

So Spicy

Curries are typically served on top a steaming bowl of rice, but the neutral flavor and al dente texture of spaghetti squash makes a fine platform for the spicy stews from around the globe. Here are a few faves.

Chef John's Peanut Curry Chicken

Photo by Chef John

More: How to Cook Spaghetti Squash

So Meaty

So Chili

Let’s hit the refresh button on Chili Mac and swap out those noodles for something that’s low carb. There’s absolutely no shame in finishing off this combo with a dollop of sour cream, homemade salsa or crumbled cojita cheese. That’s gonna take the chill off.

Beef Bean and Beer Chili

Photo by Chef John

Looking for more plant-based inspiration?

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The post Try These 5-Star Toppings on Spaghetti Squash for Easy, Satisfying Paleo-Friendly Meals appeared first on Allrecipes Dish.



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How do you  know what oil to use for what dish? Knowing the smoke point of different oils will help to determine which is the best one to use.

Smoke point is the temperature when the oil starts to smoke and the fat starts to break down.  It’s also when you start to get that acrid smell. You want to make sure that you are cooking with the right oil for the right job, so your food doesn’t have that burnt flavor and bad aroma.

Man pouring cooking oil into pan with onion on stove

Photo by BigStock

Different oils have varying smoke points depending on what they’re composed of and how refined/processed they are. More refined oils, like safflower oil or canola oil, have a longer shelf life and a higher smoke point, and less flavor (which is why they’re often called neutral oils). These oils are best for frying or roasting.

Less refined oils, like extra virgin olive oil and extra virgin coconut oil, have a shorter shelf life and a lower smoke point, and they’re full of flavor. These oils are best for sautéing

When frying or roasting food you should choose an oil with a high smoke point, above 375°F. Foods that just need a sauté in the pan can be cooked in oil with a lower smoke point.

Photo by Meredith

Below is a list of oils with various different smoke points (rated from highest to lowest), and a breakdown of what each one is good for.

Best Oils for Frying

  • Refined Avocado Oil 520°F
  • Refined/Light Olive Oil 465°F
  • Peanut Oil 450°F
  • Sunflower Oil 450°F
  • Corn Oil 450°F
  • Canola Oil 400°F

Best Oils for Sautéing/ Baking

  • Extra Virgin Olive Oil 375°F
  • Extra Virgin Coconut Oil 350°F
  • Sesame Oil 350°F
  • Butter 350 °F

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We love traditional pulled pork sandwiches. Maybe top ’em with a little coleslaw and some BBQ sauce — YUM! But every once in a while, we want to pull our pork in a slightly different direction. Here are seven ways to go!

1. Beer and Bourbon Pulled Pork Sandwiches

Beer plus bourbon equals the boilermaker of pulled pork sandwiches. It’s spicy, smoky, and sweet, all at once.

Beer and Bourbon Pulled Pork Sandwiches

Photo by Linda T

2. Pulled Pork Pesto Sandwich

These pulled pork sandwiches combine the best of Southern cooking with the flavors of Italy. Tender pork is combined with onions, peppers, mushrooms, and pesto sauce for filling sandwiches hearty enough for your biggest eaters.

 

3. Orange and Milk-Braised Pork Carnitas

“Milk braising beforehand seems to give the meat a little extra succulence,” says Chef John. “The subtle sweetness from the orange is also very nice.”

Orange and Milk-Braised Pork Carnitas

Photo by mauigirl

4. Slow Cooker Root Beer Pulled Pork

“For a spicy kick, mix 1 part Frank’s RedHot Buffalo sauce and 1 part of your favorite mustard-based BBQ sauce,” says Emily.

Slow Cooker Root Beer Pulled Pork

Photo by bd.weld

5.  Missouri Miner Pulled Pork

In this recipe, boneless pork ribs jump into the slow cooker with pork shoulder roast and simmer slowly with Montreal-style steak sauce and other seasonings.

Missouri Miner Pulled Pork

Photo by bd.weld

6. Pulled Pork Hatch Chile Stew

Here’s how they do it in the Land of Enchantment. This recipe turns your savory pulled pork into a hearty stew featuring Hatch chile peppers, potatoes, carrots, and tomatoes.

Pulled Pork Hatch Chile Stew

Photo by Yoly

7. Barbecue Lasagna

Pulled pork meets lasagna! “I smoke a 6-10 pound Boston butt ahead of time,” says cullinanpat, “slicing off some for a dinner and then pulling the rest for pulled pork sandwiches and of course Barbecue Lasagna.”


Related:


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Wednesday, October 25, 2017

Fall and winter are prime time for persimmons, the tree fruit that’s sometimes called the apple of Japan. Still, this stunningly beautiful fruit stumps a lot of cooks, who aren’t quite sure what to look for when buying them and then what to do with them once they get them home.

persimmons

Photo by Leslie Kelly

Here’s How to Choose

Two varieties most widely available in the U.S. are at the opposite ends of flavor extremes, one known for being sweet and tender, while the other is firm and tannic until fully ripe. Heart-shaped Hachiya are firm and almost bitter when harvested, but turn creamy and sweet when ripe. Food scientist Harold McGee points out that this fruit was the very first example of controlled atmosphere storage, when Chinese farmers buried unripe persimmons to speed the ripening process. When the fruit is deprived of oxygen, it produces a substance that prevents tannins from coming across as bitter. One trick seasoned cooks try is to wrap a persimmon tightly in plastic wrap and store in the freezer. In a few days, the fruit’s flesh turns into something that looks and tastes like sorbet.

The Fuyu is mild and sweet, and can be sliced and eaten like any fresh fruit, making every day salads kind of exotic. All persimmons make cakes, quick breads and cookies moist. Spiced Persimmon Butter looks gorgeous in the jar and even better on a buttermilk biscuit. Dried persimmons make a base for a tea that’s popular in Korea, a beverage that’s believed to benefit digestion. Convinced yet that you really need to try persimmons? We’ve got more than 50 persimmon recipes on the site.

More: Chef John walks us through making his popular Raw Kale Salad with Persimmons in this short video:

Hungry for more stories about unusual fruit?

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Cooking low-carb  can be a challenge especially when the weather gets colder, and you crave all those  carb-rich comfort food staples. Pasta dishes are cheap, easy, and filling but not good if you are trying to stay off the carbs. Instead of pasta, rice, and noodles, think cabbage, cauliflower, and squash! Here are some of our favorite low-carb dinners made with these healthy veggies to get you through those cold winter months.

Cabbage Dinners

Cabbage is low in carbohydrates, full of nutrients, and super cheap. It also doesn’t need too much prep, and no special gadgets like a spiralizer are required.

Unstuffed Cabbage Roll

If you loved stuffed cabbage rolls, you’ll really enjoy this recipe. Unlike regular cabbage roll recipes, there’s no finicky wrapping, and instead of rice this recipe calls for extra cabbage. It’s a low-carb winner for winter.

Unstuffed Cabbage Rolls

Photo by ~*MyHotSouthernMess*~

Addictive Asian Beef Slaw (Crack Slaw)

Craving an Asian-style noodle bowl? Instead of rice noodles, this recipe uses cabbage and bell peppers to give it extra bulk. You can make it a little cheaper by using ground turkey instead of ground beef.

Dijon Pork with Apples and Cabbage

Many sheet pan dinners call for roasted potatoes, but this one uses roasted cabbage which makes it taste sweet and filling.

Dijon Pork with Apples and Cabbage

Photo by Allrecipes Magazine

Cauliflower Dinners

Cauliflower rice is a great replacement for regular rice. You can easily make your own which is cheaper than buying ready-made cauliflower rice.  Once you’ve made a large batch of cauliflower rice, you can freeze it in zip lock bags, and take it out when you need it. Here are some satisfying dinners to make with all that yummy cauliflower rice.

Herby Cauliflower Rice with Pecans and Candied Bacon-Wrapped Chicken

This easy sheet pan meal is delicious and ready in just over an hour.

Herby Cauliflower Rice with Pecans and Candied Bacon-Wrapped Chicken

Photo by Buckwheat Queen

Cauliflower Chicken Fried Rice

Fried “rice” with chicken minus the carbs. This hearty meal is ready in less than 45 minutes.

Photo by Buckwheat Queen

Squash Dinners

Zucchini can look and taste just as good as regular pasta. Save money by making your own zoodles rather than buying them in bags at the grocery store. You don’t even need a spiralizer — Here’s how to do it. Spaghetti squash is another squash that’s low in carbs. It’s plentiful in the fall and winter and therefore a little cheaper. Here are some recipes that use both types of squash.

Simple Meatballs with Zoodles

A meaty, tasty, and simple meal you can make on busy weeknights.

Simple Meatballs with Zoodles

Photo by Buckwheat Queen

Zoodle Lasagna

This creamy casserole is a guilt-free alternative to a classic pasta lasagna.

Zoodle Lasagna

Photo by Buckwheat Queen

Baked Spaghetti Squash with Beef and Veggies

This recipe calls for regular ingredients you probably already have on hand in your fridge or pantry, and make’s for a delicious casserole on a cold winter’s evening.

Baked Spaghetti Squash with Beef and Veggies

Photo by Allrecipes Magazine

Spaghetti Squash Pad Thai

This spicy Pad Thai has all the flavors you expect, but low-carb thanks to some delicious spaghetti squash.

Spaghetti Squash Pad Thai

Photo by SunnyDaysNora

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There’s no doubt deep-fried turkey is a Thanksgiving tradition for many, but how about going all in with an all fried feast? We can almost hear the collective crunching from coast-to-coast. OK, so maybe a holiday table filled with deep-fried foods is pretty over-the-top, but we can dream deep-fried dreams, can’t we?

Talkin’ Deep-Fried Turkey

This cooking method is a big, hot mess. It requires gallons of oil, a special cooker, and someone to tend the bubbling pot to make sure it doesn’t overcook. But fans swear this makes for the best tasting, juiciest bird ever. Pro tip: While the oil’s hot, you might as well do another turkey, starting it while the first one’s resting. Because deep-fried turkey makes really tasty Thanksgiving leftovers.

how to deep fry turkey

Photo by Meredith

More: Watch this short video for tips on making the best deep-fried turkey.

Stuffing, Extra Crispy Style

This one’s a smash hit, but usually served the day after Thanksgiving, using leftovers. It’s time to move this to the main event, dipping those crispy, golden bites into some Cranberry, Apple and Ginger Chutney to balance the richness of the dish. Watch this short video for the skinny on making these savory treats.

Don’t Forget the Veggies

No, we’re not going to throw a Green Bean Casserole into a pot of molten hot oil. But those green beans fried up on their own are certainly in the mix, along with Butternut Squash Fries and Perfect Fried Green Tomatoes.

Deep fried green beans by Soup Loving Nicole

Photo by Soup Loving Nicole

Just Desserts

How about a final course that includes Apple Cinnamon Chimichangas, Pumpkin Funnel Cakes, Pumpkin Churros, or Apricot and Peach Fried Pies? Watch the short video below for a lesson from Chef John on making Pumpkin Zeppole.

Looking for more inspiration?

How to Deep Fry Without Making a Big Hot Mess

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How to Deep Fry a Turkey

More than 2,000 Thanksgiving Recipes

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Who cancelled autumn this year? It’s true, parts of the country are enjoying an unusually warm fall. “Hotumn,” as Reggie Ugwu coined it recently in The New York Times.

If it’s still unseasonably balmy by you, we have a few classic elixirs to share. These cocktails will keep you chill, carrying your through the shank of the season, until the crisp, cool evenings finally arrive. Cheers!

Jalapeno and Cucumber Margarita

This twist on the classic margarita brings its own heat. “Nothing tastes better than tequila and jalapeno,” says Dillon McGill. “The cucumber adds a freshness that helps to mute the jalapeno’s bite. The longer it chills, the more jalapeno and cucumber infuses into the tequila. Serve over ice in a salt-rimmed glass, garnished with cucumber slices.”

Jalapeno and Cucumber Margarita

Photo by Sherri

Beachside Daiquiri

It’s the next best thing to actually being beachside. “Refreshing tiki flavors mingle in this delicious reinterpretation of the classic daiquiri,” says MattAlan.

Beachside Daiquiri

Beachside Daiquiri | Photo by Matt Alan

Grilled Pineapple Mai Tai

Don’t winterize the grill just yet. While hotumn hangs around, there are grilled-fruit cocktails to consume. Matt Wencl explains the wisdom of grilling fruit for this mai tai. “Grilling the citrus brings the natural flavors to the front. Grill up an entire pineapple and a few more limes to make easy beach cocktails for a crowd. Garnish with grilled orange wheels and Bing cherries.”

 


Check out our complete collection of Cocktail Recipes.


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Tuesday, October 24, 2017

The Skittles brand are frequently putting out new flavor editions, but they often taste too similar to the Original and Sour varieties. Finally, the chewy fruit candy has broken into a whole new taste profile. The new spicy Sweet Heat line from Skittles and sister candy Starburst were supposed to debut in December, but they’re on shelves early — just in time for Halloween.

Hot Skittles

Photo by Amazon.com

When I first saw the Skittles Sweet Heat at Walgreens in San Francisco (they’ve been spotted at locations nationwide and on Amazon.com), my gut reaction was negative, but after dragging them home to my lair to taste them, a new potential addiction is brewing and I want to get more right away. The flavors are amped up versions of  the originals — lemon (Lemon Spark), orange (Flamin’ Orange) and strawberry (Sizzlin’ Strawberry), plus Blazin’ Mango (my favorite) and Fiery Watermelon (the most subtle).

Individually, the heat stays fairly tame, but if you are used to eating Skittles by the handful, you’ll feel the warmth in no time. At first, people who have a low tolerance to spicy foods might get a slightly numb tongue that may not allow them to taste the whole rainbow, but they can also use these to slowly train their palates one packet at a time. Naturally, Skittles wants to get in on the holiday season too, and will release the festive Skittles Ugly Sweater Edition Original and Sour varieties next month, which I hope to hunt down soon.

The post Are You Ready To Taste a Hot and Spicy Rainbow? appeared first on Allrecipes Dish.



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This skin-crawling appetizer is guaranteed to be the talk of your Halloween party.

Flayed Man Cheese Ball

Flayed Man Cheese Ball

Flayed Man Cheese Ball | Photo by foodelicious

This gruesome centerpiece was the creep-out hit of our Allrecipes pre-Halloween bash. One of my co-workers scooped out an eyeball right away and ate it. Sick!

Making it was pretty easy; the cheese mixture was exactly the right amount for the mask, and it firmed up nicely and held its shape. And it tasted great! Want go all mad scientist and make one for your Halloween party? I’ll share with you what I learned so yours will turn out as creepy as you want it to be.

How to Make a Flayed Man Cheese Ball: Helpful Tips

  1. It’s tricky to position the olive eyeballs so they don’t get all wonky when you add the cheese filling. Next time, I might scoop out little holes and add the olives after the mixture firms up.
  2. I accidentally used only one 3-ounce package of prosciutto, but it was plenty. Besides, I like how the cheese mixture shows through the thinly sliced prosciutto like bone structure. Ewww.
  3. Be sure to press the prosciutto down into the nose and lips.
  4. I used the edge of a spoon to emphasize the outline of the lips. I think that made it extra life-like.
  5. The next time I make this, I might download a photo of the musculature of the face, and try to copy that with the prosciutto. Because that’s how I roll.

WATCH: How To Make A Flayed Man Cheese Ball

Personally, I think this is just too good to keep only for Halloween. Any Walking Dead or Game of Thrones fans out there? This could be your new favorite viewing party snack.

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The post We Dare You To Make This Super-Creepy Halloween Cheese Ball appeared first on Allrecipes Dish.



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Friday, October 20, 2017

Ewwww! That’s the reaction most people have when they see the creepiest of the scary Halloween dishes shared on our site. We’re talking Bloody Rats, Slimy Eyeballs and disembodied body parts. Don’t say we didn’t warn you, but if you’re amused instead of aghast, check out these popular, super frightful creations.

1. Halloween Shrimp Cocktail Brain

There are tons of foods you can stuff into a brain-shaped mold, but this version gets extra gory points for coming pretty close to the actual texture of the stuff in the ol’ noggin, right? Add a bloody good cocktail sauce and serve on crackers.

Halloween Shrimp Cocktail Brain

Photo by pattyw67238

2. Flayed Man Cheese Ball

Let’s call this one Freddy Krueger’s fave, and let’s face it: You’re never going to look at prosciutto the same way again.

Flayed Man Cheese Ball

Flayed Man Cheese Ball | Photo by foodelicious

More: How to Make This Super Creepy Halloween Cheese Ball

3. Ratloaf

Yes, the photo below makes this dish lean a little toward adorable, but come on. We’re talking about rats! This beefy preparation is even better when it’s smothered in Chef John’s Homemade Ketchup.

Ratloaf Halloween Meatloaf

Photo by Soup Loving Nicole

More: Watch this short video on how to make a Zombie Meatloaf :

4. Creepy Halloween Eyeballs

It’s one thing for your appetizer to stare back at you, but — double scream — these are ultra-goosebump-causing when you stick toothpicks or itty bitty plastic swords in those eyeballs. For those who are confused, wondering what the main ingredient is, lychees are called a “nut” but it’s really a tropical fruit with a sweet flavor and a crunchy texture. So, in other words, perfect for these creepy eyeballs.

creepy halloween eyeballs

Photo by JuliettevanSon

More: Spooky Halloween Eyeballs and S’more Eyeballs.

5. Creepy Mini Pizzas

These are more cute than creepy, really. Unless the thought of eating green bell peppers makes your skin crawl.

Creepy Mini Pizzas

Photo by happysoupandrice

6. Booger Cookies

Say the name of this one three times, and if you don’t LOL, well then, no Booger Cookies for you!

halloween booger cookies

Photo by Laura Stephen

7. Spooky Witches’ Fingers

Can we please get a high five for these clever treats? Because, you know, they look so ghoulishly good, they’re going to make your guests gag. Watch this short video for magical tricks on how to make them:

Also Try: Bloody Hand Sandwiches

8. Kitty Litter Cake

We’ve got one Q for you: Would you like one scoop or two of this pretend poo?

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Kitty Litter Cake for Halloween

Photo by Marcie

Looking for more fun Halloween inspiration?

10 Hearty Halloween Dinners for Your Little Ghouls

8 Easy Halloween Appetizers That’ll Wow Your Crowd

Our Spookiest Halloween Cupcake Decorating Ideas

Explore 600 Halloween Recipes

The post Warning: This Halloween Story is Super Gross appeared first on Allrecipes Dish.



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Oreos are not just a cookie — they’re a versatile ingredient that will take your baking to the next level. I always try keep a pack or two stashed in the cupboard for those times when you need a little extra flavor and cuteness. Here are 10 genius ways that Oreo cookies can help make homemade treats even better.

1. Give bark some extra bite

Chocolate bark is such an easy holiday treat, and a few smashed Oreo cookies will add just the right amount of crunchiness. This 2-ingredient bark  is the easiest treat you’ll ever make. Wrap it up in a cellophane bag with a big red ribbon, and you’ve got a simple and impressive holiday gift.

Oreo Cookie Bark

Oreo(TM) Cookie Bark

Photo by Melissa Goff

2. It makes the tastiest pie crust

Sure, graham cracker crust is nice, but if you really want to push the boat out, try a chocolate Oreo crust — it will make your cheesecake taste phenomenal.

Chocolate Cookie Cheesecake

Chocolate Cookie Cheesecake

Photo by Allrecipes

3. Make fudge

If fudge seems hard to make, think again. Oreo cookies bring the flavor in these adorable fudge candies.

World’s Best Oreo(R) Fudge

World's Best Oreo(R) Fudge

Photo by sweetserenade

4. Frosting goals

Make a vanilla buttercream frosting extra special with some crushed Oreo crumbs mixed in. Or, if you’re stuck for a cupcake topper, perch a mini Oreo on top of your frosting for instant cuteness.

Mini OREO Surprise Cupcakes

Mini OREO Surprise Cupcakes

Photo by sweetserenade

5. They’re a no-bake hero

No time to bake, no problem. This cool whip and chocolate dessert is topped with crunchy Oreos, and has a tasty Oreo crust base. No baking required  — just a little cookie crushing and freezing.

Oreo® Cookie Cake

Oreo® Cookie Cake

Photo by footballgrl16

6. It’s a crafty ingredient

These sweet, festive turkeys are made with deconstructed Oreos, candies, and a little chocolate glue. It’s amazing how crafty Oreo cookies can be. These Snowman Cookie Balls are another fun holiday treat to make with Oreos.

Oreo Candy Corn Turkeys

Oreo Candy Corn Turkeys

Photo by Judy7905

7. Makes fancy truffles

Got a party you need to make something for? These 3-ingredient truffles are gorgeous and simple to make — even the kids can help.

OREO Cookie Balls

OREO Cookie Balls

Photo by Lia

8. Makes for a sweet surprise inside

Oreo(R)-Stuffed Oatmeal Scotchies

Making cookies or browies — sneak an Oreo cookie inside, and you’ve got an even better treat. These Oreo-stuffed brownies are heavenly.

 Oreo(R)-Stuffed Oatmeal Scotchies

Photo by Lela_650

9. Makes a show-stopping birthday cake

If you want a creamy, crunchy, chocolaty cake, that will make people swoon, this giant Oreo cake is the way to go. It’s the birthday cake of dreams.

Chocolate-Covered OREO Cookie Cake

Chocolate-Covered OREO Cookie Cake

Photo by jaulapjai

10. You can make them into fair food

Oreo cookies are solid — they can be baked into cakes, and even deep-fried. Make this fair food at home for a delicious, crispy treat.

Deep Fried Oreos®

Deep Fried Oreos(R)

Photo by Pam Ziegler Lutz

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