Bloody Brain Appetizer

Turn classic cocktail shrimp into a gruesome Halloween hoarded appetizer.

INGREDIENTS

3 pounds large shrimp, peeled, deveined, and cooked
1 1/4 tablespoon powdered gelatin
1 teaspoon finely grated fresh horseradish
1 1/4 teaspoon sea salt
1/2 cup freshly squeezed lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1/2 ketchup

DIRECTIONS

Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.

Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes. 

In a small saucepan, cook gelatin mixture over medium-low heat, stirring constantly, until gelatin has dissolved. 

Whisk in lemon juice, horseradish, sea salt, Old Bay, and cayenne pepper until well combined.

Pour gelatin mixture over shrimp in mold. 

Cover with plastic wrap, pressing down on the surface. 

Fit a plate into mold and weight with cans. 

Refrigerate until set, about 5 hours.

Invert mold onto a serving platter; serve with cocktail sauce.

Prepared cocktail sauce, for serving

Bloody Brain Shooter

This cerebellum cocktail shooter only takes a few ingredients. The morbid mass of floating gray tissue matter is bloodcurdling.

Ingredients

1-1/2 oz. peach schnapps
1-1/2 oz. Baileys Irish cream
Dash of grenadine

Directions

Pour peach schnapps into a glass. 

Slowly add the Baileys Irish cream. 

Top with a dash of grenadine.

Serve.

Creole Seasoning

This Creole Seasoning  is great for seasoning rice, meats, soups and stews, rubs, or anything that needs a flavor boost.

Ingredients

2 Tablespoons onion powder

2 Tablespoons garlic powder

2 Tablespoons dried oregano

2 Tablespoons dried basil

1 Tablespoon dried thyme

1 Tablespoon dried sage

1 Tablespoon black pepper

1 Tablespoon white pepper

1 1/2 Tablespoon cayenne pepper

5 Tablespoons paprika

3 Tablespoons sea salt

Directions

Combine all the ingredients in a small bowl and mix well.

Store in an airtight container.

Good for 1 year.

Spicy Sausage Jambalaya

Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet saute onion, green pepper and garlic using the oil set aside from the sausage until tender.

Add sausage, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice and shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

You Might Enjoy These Recipes

Guisado de Pollo (Chicken and Potato Stew)
Spicy Pepsi Chicken
Chicken-Barley Stew

Chicken Enchilada Soup

Spicy Chicken and Kielbasa Couscous

Chicken and Sausage Gumbo

Chicken and Corn Chowder

Creamy Tarragon White Wine Chicken

Asian Marinade

Delicious on anything grilled!

INGREDIENTS

1/4 cup  light soy sauce
1/4 cup  mirin
1 tbsp  sesame oil
2 tbsp  seasoned rice vinegar
2 tbsp  fresh ginger root
2 1/2 tbsp  fresh chopped green onion
3 tbsp  minced garlic

DIRECTIONS

Whisk together soy sauce, rice vinegar, mirin, sesame oil, garlic, ginger, and green onion until blended.

Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.

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Classic Potato Salad

America’s favorite side dish is this Classic Potato Salad. This recipe is a nice choice for picnics, Barbecues and pot luck meals, the classic combination of ingredients makes a big favorite among family and friends.

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

2 hard-boiled eggs, chopped

1 cup Hellmann’s mayonnaise

1 Tablespoon French’s mustard

1 cup thinly diced celery

1/2 cup diced yellow onion

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Drain and cool slightly.

Gently toss potatoes, mayonnaise, celery, onion, salt, pepper and eggs.

Serve chilled or at room temperature.

Macaroni and Parmesan Cheese Salad

This recipe is incredible! This recipe for Macaroni Salad lovers taste great and goes well with almost anything.

Ingredients

1/2 cup macaroni, uncooked 6.0

6 cup tap water
1/4 cup chopped red bell peppers
1/2 cup fresh cucumber, peeled and chopped
1/2 cup shredded carrots
1/4 cup fresh chopped green onion 

1/4 cup chopped yellow bell peppers 0.5

1/2 cup cherry tomatoes sliced in half

Parmesan Cheese Dressing

1/2 cup mayonnaise 1.0

1/2 teaspoon garlic powder 0.125
2/3 cup grated Parmesan cheese 
1 tablespoon white wine vinegar 
1 teaspoon celery seeds 
1/2 teaspoon sea salt 
1/8 teaspoon ground cayenne (red pepper) 
1/8 teaspoon black pepper

Directions

Macaroni

In medium saucepan, over high heat, bring water to boil.

Add pasta, cook 7 minutes or until just tender.

Reduce heat as necessary to prevent boil over.

Drain pasta and allow to cool to room temperature.

Toss macaroni, peppers, cucumber, carrots, and green onions.

Parmesan Cheese Dressing

Whisk all the ingredients together in a small bowl.

Toss with macaroni salad.

Cover and chill 30 minutes. 
Serve.