5 Horrifying Halloween Recipes We Dare You To Eat
Tired of those lame candied apples at your Halloween parties?
Jack’s got you covered.
Here is a list of recipes that would add an extra element of horror to any Halloween party.
Bloody Eyeballs with a Side of Worms
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup panko
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup parmesan
- 1 egg
- 12 pitted olives, cut in half
Mix everything together in a large mixing bowl. Shape into small meatballs. IN center of each, make a small indention and gently press on half of an olive. Roll in your hands to slightly press the olive into center. Set aside. Continue with rest of meatballs
- 28 ox can crushed tomatoes
- 3 TBSP olive oil
- 2 garlic cloves thinly sliced
- 1/2 cup red wine
- 1 teaspoon balsamic vinegar
In a large saucepan, heath the olive oil over low heat. Add the garlic, stir and cook until soft; about 3 minutes. Add the tomatoes and red wine, stir and bring to a low boil, over medium heat. Lower heat to a simmer and cook for 30 minutes. Remove from heat. Add the balsamic vinegar, and stir. Let cool for 15 minutes. Process in a foo processor or blender until smooth, about 2 minutes. Return to saucepan and gently reheat for 5 minutes over low heat.
Heat oven to 350. In a shallow baking dish, pour the blood evenly over bottom. Gently layer the eyeballs into dish. Bake for 45 minutes.
- 1 lb spaghetti
- kosher salt
- olive oil
In a large saucepan add water and the salt. Bring to boil. Cook pasta according to directions. Drain well. Toss the pasta with a drizzle of olive oil.
On a plate add a serving of pasta. Top with a coupe of eyeballs and a splash of blood.
Recipe via: Key Ingredient
Spooky Ghost Pizza
- 1 homemade pizza crust (use this recipe)
- 1 tablespoon extra virgin olive oil
- 3/4 cup marinara sauce
- 8 ounces fresh mozzarella cheese
- Black olives, chopped
- Green olives
- Rosemary leaves
Preheat your oven to 425 degrees F. Grease a pizza pan with nonstick cooking spray.
Roll out the crust on a floured surface with a floured rolling pin to about 1/4-inch thickness.
Spread the pizza sauce over the crust until it’s fully covered. Bake the crust for about 8 – 10 minutes, or until the crust is golden brown.
Slice the fresh mozzarella. Using a ghost cookie cutter cut out some ghost shapes. Place the ghosts on top of the pizza sauce. Using the finely chopped olives, place eyes on the head of the ghosts. Bake the pizza for about 5 – 6 minutes, or until the cheese is fully melted.
Once the pizza is baked, make spiders by sticking the rosemary leaves into the green olives. Place the spiders next to the ghosts and serve.
Recipe via: Chef Mom
- 3/4 cup heavy whipping cream
- 1/4 cup Dijon mustard
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1 pork tenderloin (about 1 pound)
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10 sheets phyllo dough (14 inches x 9 inches)
- 6 tablespoons butter, melted
- 1 medium apple, peeled
In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme.
Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°.
Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy’s body and tuck in ends.
Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle.
Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough.
Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce. Yield: 4 servings.
Recipe via: Taste Of Home
Ladies’ Fingers and Men’s Toes
- Red or green food coloring (optional, for fingers)
- 24 blanched almonds, halved lengthwise
- 2 cup(s) warm water (110°F)
- 3 quart(s) warm water (110°F)
- 1 tablespoon(s) warm water (110°F)
- 1 tablespoon(s) sugar
- 1 package(s) (1/4-ounce) active dry yeast
- Cooking spray
- 5 cup(s) all-purpose flour, plus more for work surface
- 1 tablespoon(s) coarse salt
- 2 tablespoon(s) baking soda
- 1 large egg
- Sea salt
- Fried rosemary (optional, for toes)
Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast and let stand until yeast begins to bubble, about 5 minutes. Beat 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.
Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
Preheat oven to 450°F. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray.
Divide dough into quarters. Work with one-quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm, forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.
Recipe via: Delish
Halloween Puff Pastry Intestines
- 1 package (17.3 ounces) frozen puff pastry
- 3 cups filling of your choice (savory or sweet)
- 1 egg, beaten
- red food coloring
- small paintbrush
Thaw puff pastry according to package’s directions. Preheat oven to 375 degrees F and line a 9″ x 13″ baking pan with parchment paper.
Divide each sheet of puff pastry lengthwise into 6 strips. Lightly flour an expansive counter or other surface and lay each strip next to one another. Press and seal the seams between strips.
Spread your filling of choice down the entire length of the dough, leaving a bit of space on each side to pinch closed.
Pinch the entire length of the dough closed, stretching the dough slightly around the filling as you go.
Carefully lift intestine onto baking sheet, seam-side down, and form an “intestine-like” pattern.
Brush puff pastry with beaten egg. Dip small paintbrush into red food coloring and draw ”blood” in the creases.
Bake about 20 minutes, or until golden brown.
Recipe via: The Knead 4 Speed