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- Meat and poultry
- Beef pie
The perfect dinner for Halloween, these ghoul-ash pies feature chunky bits of steak and mushrooms. Created exclusively for Holland's this Halloween by chef Tom Bridge.
2 people made this
- 1 tablespoon vegetable oil
- 450g stir-fry beef strips or minute steak, cut into strips
- 100g chestnut mushrooms, quartered
- 3 teaspoons paprika
- 500g potatoes, peeled and cut into smallish chunks
- 600ml hot beef stock
- 500g jar tomato-based cooking sauce
- 1 handful parsley leaves, roughly chopped
- 450g shortcrust pastry
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Heat half the oil in a large non-stick pan and fry the beef for 2 minutes, stirring once halfway through. If your pan is small, do this in two batches. Tip the meat onto a plate.
- Heat the remaining oil in the pan (no need to clean) and fry the mushrooms for 2 to 3 minutes until they start to colour.
- Sprinkle the paprika over the mushrooms, fry briefly, then tip in potatoes, stock and tomato sauce. Give it all a good stir, cover and simmer for 20 minutes until the potatoes are tender.
- Return the beef to the pan along with any juices, and warm through. Stir in the parsley and a swirl of yoghurt and allow the steak to cool completely and place into a container to cool.
- Pre-heat the oven to 200 C / Gas 6.
- On a floured board, roll out pastry until it is 1 inch larger on all sides than top of the pie tins. Without stretching, press rolled out pasty into the pie tins with a quarter inch overlay on outside edge.
- Using a knife cut remaining sheet of pastry and top the pies. Fill the pies with the beef and top with pastry lids, crimping and egg wash to seal the lids, pierce a small hole in the centre to allow the steam to escape.
- Use any leftover pastry to make decorative shapes. Brush one side of each piece with egg and arrange pieces, egg side down, on pastry over beef.
- Place the pies on a baking sheet and bake in the centre of the oven for 35 to 45 minutes. Remove the baked pies from oven and let them rest for 10 minutes before serving.
See it on my blog
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Easy Halloween Goulash Recipe – Ghostly Ghoul-ash
Are you looking for a fun Halloween dinner that your family will love? One of my favorite fall comfort foods with a Halloween twist &ndash Ghostly Goul-ash. This easy goulash recipe whips up in 30 minutes or less!
I&rsquom so excited to share one of my favorite fall comfort foods with a Halloween twist- Ghostly Goul-ash. The thing I love about this goulash recipe is that it whips up in 30 minutes or less but tastes like it&rsquos been simmering away all day long (now that&rsquos my kind of weeknight meal).
My mom used to make this for us on Halloween and she&rsquod always call it ghoul-ash. I think it was her way of making sure we got something hearty and healthy in our bellies before we went trick-or-treating. Whether you make this on Halloween with piped sour cream ghosts, or whether you just make it for a warm, comforting meal on a cool fall day, this stew doesn&rsquot disappoint!
Spooky Halloween Party Recipes
Need an idea for a good Halloween party menu or something fun for your Halloween night dinner? We’ve got some spooky eyeball recipes recipes to share thanks to our friends at FamilyFun Magazine (which we love around here). They’re so awesomely spooky & fun, perfect for any Halloween festivities!
For a fun Halloween drink that looks like you have eyeballs in your drink, start with some Peeper Punch! Directions: Add ½ tsp. water and a blueberry into the wells of a cake-pop pan. Freeze. Cover with water, and freeze again. Pair with your favorite punch.
Then, for your main course, how about trying this Eyeball Pasta Pie?!
- 1 (16 oz.) package rigatoni
- 2 Tbs. olive oil
- 1 cup grated Parmesan, divided
- 2 (24 oz.) jars pasta sauce
- 1 cup shredded mozzarella cheese
- 2 to 3 mozzarella cheese sticks, sliced into ¼-inch rounds
- Black olives
- Heat the oven to 400°F. Cook the pasta according to package directions drain. Mix in 1 Tbs. olive oil and let cool.
- While the pasta is boiling, brush the inside of a 9-inch springform pan with olive oil. In a separate bowl, mix ½ cup Parmesan with the sauce.
- Add remaining Parmesan to the rigatoni and toss until the pasta is coated.
- Tilt the pan against a pot or bowl, then layer the pasta into the pan until it is filled. Adjust as needed so that they stand on their ends, then set the pan on its bottom. Pour on half the sauce, and cover with plastic wrap. Then tap the pan on the counter to work the sauce inside the pasta.
- Remove wrap, add remaining sauce, and bake for 15 minutes. Remove top with shredded mozzarella.
- Bake 15 minutes or until the cheese is golden. Remove, add mozzarella rounds, and put back in for 2 minutes or until they are just barely melted.
- Slice ends from olives (or punch with a straw). Press olives into the melted cheese. Allow the pie to rest for 10 to 15 minutes, then remove the outer ring and slice to serve.
So fun! I love how the cheese & olive eyeballs look on this! SUCH a perfect Halloween dinner idea! And, then, if you think you still need a little something fun & sugary (OR you want a way to use up your leftover Halloween candy), you can try this creepy Bark With A Bite!This treat comes together fast: Melt a package of candy melts according to package directions, then spread onto parchment paper. Press in various candies let cool. Break to serve. (One package makes about nine servings).
Aren’t those all great?! And they’re all pretty easy too! Love it! If you need some more ideas, be sure to check out our Creative Halloween Dinners roundup, Gross & Gory Halloween Fun Foods, or Fun Halloween Treats for Kids!
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Halloween Pot Pie Recipe
Pot pie is one of those meals that is a year round staple in our house. We love changing up the veggies and adding things that are seasonal to the filling. In the Summer we always add zucchini, in the Fall we add squash, in the Spring we add fresh peas……you get the idea. This is a dish where you can definitely ‘hide’ veggies and your kids will likely at least take a few bites and try what is underneath he delicious crust.
To make this dish festive and a really fun Halloween dinner, we made individual mini-mummy and mini-spider pot pies! Your kids can definitely help with this one and can make their own creations. And since they will be making their own – let them get creative no matter how wonky it ends up looking. They will love it, and food they love to make is usually food they love to eat!
To make this you will first need to make a basic pie crust. The key to a deliciously flaky pie crust is using cold butter and ice water. We like to make ours in the food processor because it does all the work for you. If you don’t have one, use a pastry cutter and you will get the same result. Slice your butter into smaller pieces for easier mixing. When the dough is able to stick together between your fingers, then you have added enough water. Place the dough in a disc shape on parchment paper and refrigerate for 30 minutes. Use this time to make your filling. The recipe for the filling we like to use can be found here. Put enough filling in your individual baking dishes to fill almost to the top.
Roll out your dough fairly thin, and then use a circle about the size of the dish you will be making the pot pie in to cut circles for spider bodies. Form little legs by rolling a bit of dough between your fingers. Use a pizza cutter to cut strips for the mummy. Once you get your crust creations, time to bake! Bake in a 425 degree oven for 20 minutes or until the top is golden.
These are sure to be a hit with your family or for a Halloween party! With a flaky crust, savory filling and super fun presentation, even your picky eaters will be requesting this meal!
Savory Halloween Recipes
Roasted Carrots With Black Sesame Dressing
To give roasted carrots a Halloween-appropriate twist, serve them with a jet-black sauce made with earthy black sesame paste, tart lemon juice, and olive oil. The sesame paste is just bitter enough to cut through the sweetness of the carrots, and minced parsley gives the side some freshness.
Ghost and Spider Pan Pizza
Sometimes making a Halloween dish is as simple as adding some spooky decorations to a normal recipe. Here, that means starting with our foolproof pan pizza and topping it with mozzarella ghost cutouts (complete with slivers of black olives for eyes) and black-olive spiders speared with rosemary needles for legs.
This devilishly gruesome-looking snack also starts with a classic recipe—we use a standard deviled-egg mix of mayo, mustard, and paprika to season the filling. But the shape of the eggs makes for an easy transformation into bloodshot eyes, once you add sliced black-olive "irises" and red-pepper "veins." Not only are those olive irises creepy, their briny flavor also helps balance out the rich egg yolks.
Seafood Ramen With Squid Ink, Mussels, and Salmon Roe
Black-as-night squid-ink spaghetti lends itself naturally to Halloween festivities. To make it even scarier, though, we top a bowlful of it with lurid orange salmon roe, squishy mussels, rings of slippery squid, and "bats" cut out from sheets of nori. True, spaghetti generally wouldn't be mistaken for ramen, but we've found that boiling the noodles with baking soda makes them taste remarkably similar.
Pumpkin Cheddar Crackers
Sugar cookies are fun to make and decorate for any holiday, but as I've grown up and my tastes have changed, I'm happy to apply my cookie cutters to a more savory recipe, like these thick, flaky, and buttery biscuit-like crackers. It's a great recipe to tackle alongside your kids, who can go to town stamping out the pumpkin shapes the knife-cut ridges are probably best left to a grown-up.
The Chew: Hungarian Ghoul-Ash Recipe Ingredients
Michael Symon put together Hungarian Ghoul-ash, a comforting dish fitting for Halloween night. (fox-willis / Flickr)
- 2 1/2 lbs chuck roast – cut into 1 1/2-inch pieces
- 1 green bell pepper – sliced
- 1 tsp caraway seeds – crushed
- 2 C beef stock
- 1 can whole peeled tomatoes – crushed with hands, 28-oz
- butter – to serve
- sour cream – for garnish
- kosher salt and freshly ground black pepper
- 1/2 C vegetable oil
- 2 large onion – sliced
- 2 cloves garlic – smashed
- 2 tbsp Hungarian sweet paprika
- 1 C water
- egg noodles – to serve
- dill – chopped, for garnish
Place in all of the Twix chocolate into a food processor and blitz until fine crumbs forms.
Using a 9inch pie tin, transfer all of the Twix mixture and with your hands spread it all around. Place whole pie tin in the refrigerator to set and meanwhile prepare the caramel filling.
In a large bowl add in your cream cheese and vanilla extract. Cream both of these well together and add in the whipping cream. Whisk again until nice and thick. Then, add in the caramel sauce and whisk until fully incorporated.
Transfer the caramel filling into the chilled pie crust and level out with the help of a spatula. Let it rest again in the refrigerator until you make the chocolate ganache.
Heat up some cream and pour it while it’s still hot on top of milk chocolate in a bowl. Wait for about 2 minutes and stir until smooth and combined.
Pour the chocolate ganache over the whole pie and while it’s still not set, decorate the Twix pie with white chocolate. With the help of a toothpick make some spider web on top.
To see the original recipe that inspired this one, check out the recipe for No-Bake Twix Pie found at Bigger Bolder Baking .
Pastry chef, author and television personality Gesine Bullock-Prado is joining TODAY Food to share a few of her favorite creepy and creative dessert recipes for Halloween. She shows us how to make meringue bones, pumpkin spiced cookie "ghoulmen," ghostly glazed doughnuts and hand-shaped, jam-filled hand pies.
Pumpkin Spice 'Ghoulmen'
If gingerbread men are sugar, spice and everything nice, these pumpkin-spice "ghoulmen" are sugar, spice and everything spooky. With just a hint of pumpkin spice, these cookies are the perfect fall treat.
ɼrispy Scream' Doughnuts
These doughnuts are a scream! Their fluffy texture and sweet, ghostly glaze will have them all devoured in no time. You won’t believe they aren’t from your favorite doughnut shop.
Halloween Hand Pies
For a little extra Halloween fun, I decided to take the term "hand pie" literally. These hand-shaped pies are the perfect portable, easy-to-eat treat for ghouls of all ages. And unlike traditional hand pies, these are better when there’s some filling oozing out to really make them Halloween-worthy.
These sweet and crunchy meringue bones are sure to have everyone gasping and giggling on Halloween night. They're a great gluten-free option for guests and so simple to make.
If you like those sweet and scary recipes, you should also try these:
18 Leftover Halloween Candy Recipes That Make the Most Of Your Holiday Haul
It's time to put all those fun size candy bars to good use.
It's easy to go a little overboard on buying Halloween candy. You hope that your house is visited by tons of excited and cutely dressed kids in the hopes of filling their baskets with candy. But they don't always ring your bell in record numbers. So if you find yourself entering November with much more candy than you bargained for, there's no need to worry. Obviously you can indulge in those sweet morsels as they are, but those leftover sweets also make the perfect additions to these delicious leftover Halloween candy recipes. No matter what kind of sweet treat you prefer, there's a recipe here that will turn all that leftover Halloween candy into the dessert of your dreams. There are recipes that are all about creating an amazing taste as well as more arts-and-crafty projects you can do with your kids to turn the leftover Halloween candy into adorable pieces of art &mdash and trust us, art has never tasted this good.
Halloween ghoul-ash pie recipe - Recipes
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Favorite Halloween Recipes
Halloween Face Paint
1 tsp. cornstarch
1/2 tsp. water
1/2 tsp. cold cream
2 drops food coloring
In a small mixing bowl, combine all ingredients, mix well.
More Make-Up | Face Paint | Grease Paint Recipes
1/2 c. brown sugar
1/4 tsp. salt
2 qt. cider
1 tsp. whole allspice
1 tsp. whole cloves
1 (3 inch) stick cinnamon
Combine first 3 ingredients in 3-quart saucepan. Tie spices in cloth bag add to cider mixture. Bring to a boil simmer for 20 minutes. Remove spice bag serve hot.
Spicy Halloween Cider
8 c. apple juice or cider
1/2 c. red cinnamon candies
Heat juice and candies over medium heat until candies are melted. Serves 10.
Roasted Pumpkin Seeds
2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 tbsp. salt
Dilute the salt with the lemon juice then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes. Keep repeating for 2 minutes at a time, stirring in between until they are roasted (golden brown).
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Diabetic Pumpkin Pie
2 tbsp. liquid sweetener
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1 1/2 c. canned pumpkin
3/4 c. evaporated milk
3/4 c. orange juice
1 unbaked 9 inch pie shell
Combine eggs, liquid sweetener, spices and pumpkin blend well. Add milk and orange juice gradually, stirring until blended. Pour into unbaked pie shell. Bake for 10 minutes at 350 degrees.
Cider Pumpkin Bread
3 1/2 c. flour
2 tsp. baking soda
3 tsp. cinnamon
1/2 tsp. ginger
3 c. sugar
1 tsp. salt
Stir together. Make a well in center and add, in order: 1 c. vegetable oil
4 whole eggs
1 1/2 c. canned pumpkin
2/3 c. apple cider
1/2 c. thick applesauce
Mix everything until smooth. Pour into greased and flour pan. Makes two 8 1/2 x 1 1/2 x 2 1/2 loaves. Can also be baked in one-pound coffee cans. If baked in can, fill 2/3 full. Makes 3 baked 1 hour at 350 degrees.
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