Best 2 Ghoulish Fingers Recipes
Indulge in the spooky spirit of Halloween with our delectable Ghoulish Fingers! These eerie yet delightful treats are perfect for a spine-chilling party or a fun family gathering. This article presents a collection of three unique recipes to create your own ghoulish masterpieces.
The first recipe, "Classic Ghoulish Fingers," provides a step-by-step guide to crafting realistic-looking finger-shaped cookies that are sure to send shivers down your spine. With simple ingredients like butter, sugar, flour, and almond extract, you can easily whip up these spooky treats.
The second recipe, "Mummy Ghoulish Fingers," takes the classic version to a new level by wrapping the cookies in strips of white chocolate, resembling the bandages of a mummy. This recipe adds an extra layer of visual appeal and a touch of sweetness to the ghoulish fingers.
Finally, the "Witch's Ghoulish Fingers" recipe introduces a captivating green-colored cookie dough, reminiscent of a witch's magic potion. Decorated with almond slivers to create the illusion of long, gnarled fingernails, these ghoulish fingers are sure to cast a spell on your taste buds.
Each recipe is accompanied by clear instructions, detailed ingredient lists, and helpful tips to ensure your ghoulish fingers turn out perfectly. Whether you're a seasoned baker or a novice in the kitchen, these recipes are accessible and enjoyable to make. So, gather your ingredients, put on your apron, and embark on a thrilling culinary adventure to create these hauntingly delicious Ghoulish Fingers!
GOULASH
Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
- Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
- Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.
CLASSIC GOULASH
Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.
Provided by pathunt
Categories Soups, Stews and Chili Recipes Stews Goulash Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
- Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g
Tips:
- For a crispier breading, double coat the chicken fingers.
- Use different colored bell peppers for a more festive look.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
- Let the chicken fingers rest for 5-10 minutes before serving so that the juices can redistribute.
- Serve with your favorite dipping sauce, such as ranch dressing, ketchup, or honey mustard.
Conclusion:
These Ghoulish Fingers are a fun and easy Halloween appetizer that is sure to be a hit with your guests. They are crispy, flavorful, and sure to get you in the Halloween spirit. So get creative and have fun with this recipe!
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