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Happy Halloween...Last Minute Recipes
Ghosts, Goblins, Ghouls, Witches, dudes with horns coming out of their heads and creatures with long ugly teeth will be in your neighborhood tonight and you had better be ready to feed the little monsters or you know what could happen! Webmaster Fred has put together a dreadful list of super scary recipes on our Halloween Page. Looking for a last minute recipe for Spider Cookies or Ghoul-Aid? We have got them. Come see our Hauntingly Delicious Recipes
Today's Top Forum Discussions and Recipes Today's Top 10 Discussions:
Whole de-boned Chicken By: Saltyknees
Dinning manners By: Genevieve
Tomato Con Casse By: Old Homesteader
Sausages By: romany123
Baked potatoes By: Raiderrv
Champagne to go with Jean's Caviar Pie By: Lorraine
not looking good for some of us future chefs! By: nikia j.
Chicken Fried Steak By: lutzzz
olive oil.. By: chef_jen_az
Wine Temperature Guidelines By: Administrator
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Sign up today and participate in our Culinary Discussion Forums  Today's Top 10 Recipes:
Provençal Chicken in the Pot Author: Chef June Jacobs, CCP
Beef Satays with Macadamia Dipping Sauce Author: Chef Paul Silva
Leg of Lamb with Garlic Sauce Author: Chef June Jacobs, CCP
Naan Bread Author: Chef Paul Silva
Jalapeno and Mixed Berry Tart Author: Chef Jon Gatewood
Warm Spinach and Duck Confit Salad Author: Chef Christian Russell
Slash and Burn Snapper Author: Chef Michael Alvarez
Black Sambuca and Liquorice Parfait Author: Chef Genevieve McGough
Coconut 'Dream' Pie Author: Chef Marlene Cochrane
Apricot Pork Medallions Author: Personal Chef Terry Henderson
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 Shrimp are happiest in a nutrient-rich current, where the underwater habitat is pure and the climate creates idyllic temperatures. This shrimp utopia exists throughout coastal Mexico, and in two different environments: free-range and farm-raised.
Wild shrimp typically grows larger because of more swimming, which creates more muscle. They are known for an extra firm texture and a slightly sweet flavor.
Farm-raised shrimp grow in a controlled environment. In Mexico, close-to-shore ponds mimic habitats of wild shrimp for consistent quality and characteristic. These shrimp have a milder flavor and grow to be medium or large sized.
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Recipe Club: Dana Carpender, Low-Carb Recipes from Around the World
Date: November 1, 2004 - November 5, 2004
Guest Host: Dana Carpender
Theme: Low-Carb Recipes from Around the World - Monday: Chinese Sticky Wings; Southwestern Stuffed Eggs; Cajun Nut Mix.
- Tuesday: Hellzapoppin Cheese "Rice"; Philippa's Meat Loaf; Lemon Mousse Cup.
- Wednesday: Tuscan Soup; Marcelle Flint’s Zucchini Lasagna; Italian Walnut Cake.
- Thursday: Orange, Avocado, and Bacon Salad; Lonestar “Rice”; Smoky Marinated Steak.
- Friday: Spinach-Strawberry Salad; Pan-Barbecued Sea Bass; Espresso Chocolate Chip Brownies.
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 Spook-Tacular Treats for Halloween
Give your little ghosts and goblins a sweet treat this Halloween! We've come up with some tricks and treats that are so good, it's scary! Spooky Recipes and More!
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Spicy Mixed Nuts
For a less spicy version, cut the amounts of curry powder, cumin and cayenne in half.
Ingredients: 1 1/2 cups whole almonds
1 cup pecan halves
1 cup walnut halves
2 tablespoons walnut oil
2 teaspoons curry powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
salt, to taste
Preparation:
Preheat the oven to 350 degrees.
In a large bowl combine the nuts and oil to coat evenly. Combine the spices and toss to distribute evenly. Spread the nuts on a cookie sheet and bake for 10 minutes.
Salt to your taste.
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Some Pumpkin Carving Tips Put newspapers on the floor or table to keep the area clean. This will also keep the pumpkin from sliding around.
Children should always be supervised by an adult.
Have a plan and use care and common sense when carving a pumpkin.
Make sure no one stands too close to the pumpkin carver if she or he has a sharp knife.
Use a marker to draw a face on the pumpkin before you start to carve. Or you can draw your face on a piece of paper and tape it to the pumpkin. Then use a metal object like a nial or skewer to press into the pumpkin following the outline.
When cutting the top of your pumpkin cut on an inward bias so the lid will not slip into the pumpkin when you put the top back on.
Use a jar lid or a long handled spoon to scrape out the inside of the pumpkin. Put the slimy pulp and seeds into a large bowl for cleaning. After separating the seeds from the stringy slimy stuff, rinse the seeds under cold running water if you intend to roast them.
Carve the facial features closest to the center first and work outward. Cut out the larger features in sections.
Remove carved portions by gently pushing them into or out of the pumpkin.
If you are going to use a candle, make sure to keep the carved Jack-o'-Lantern out of reach of pets and small children, and away from flammable objects like a wall or curtains.
Cut a chimney. Light a candle inside the pumpkin, then close the lid. Quickly put out the flame and look for the blacken spot inside the lid. Cut a small hole there; it will let the smoke and heat escape while a candle glows inside.
For safety you may want to use a flashlight instead of a candle in your pumpkin. Cut a hole in the back of the Jack-o'-Lantern, big enough for the flashlight to be inserted.
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