What’s better than the slimy warm rat intestines for Halloween? Young people can eat fast and simple meatloaf while running! I have included a basic recipe, but you are free to use your family’s favorite. Use pearl onions instead of olives for a different appearance. The crushed fried onion layer will look like burnt fur! When you cut it, the “guts” should ooze out and make a deep impression.
The nutrition data for this recipe includes the full amount of the decorative ingredients.
Crispy potato skin coffin with cheesy mummy meatballs on top. Halloween has never been so delicious! Homemade meatballs are the best, but you can use what you have prepared at will to save time and quickly start “trick or treat”.
The directions for making the meatballs are based on the particular brand mentioned. Follow instructions on the box if using a different brand.
Nutrition data for this recipe includes the full amount of potato. The actual amount of potato consumed will vary.
This simple preparation is perfect for a weeknight — just shake and bake!
Preheat the oven to 450 degrees F.
Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 145 degrees F on an instant-read thermometer (avoid touching bone), 15 to 20 minutes.
Dry brine combined with low speed and slow roasting will produce some very juicy and juicy meat. Finally, it flashes quickly under the broiler to make the skin crisp and golden.
Total: 6 hr 20 min(includes brining time)
Active: 20 min
Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
Preheat the oven to 300 degrees F.
Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.
The whole family will love the fun, cheese flavor of this wonton casserole. It’s like lasagna-no fuss! Time-saving ingredients, including prepared pasta sauce and frozen ravioli, prepare quickly.
1 package (20 ounces) refrigerated cheese ravioli
3-1/2 cups pasta sauce
2 cups small-curd 4% cottage cheese
4 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley, optional
Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13×9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.