Food Directory
Food Home:- Home: Cooking: Baking and Confections: Cookies: Holiday Cookies: Halloween:
- Basic Cookie Dough Recipe
A basic cookie dough recipe ideal for using Halloween shapes. - Bizarre Halloween Recipes
Eyeballs Halloween ghosts on broomsticks, Halloween black cat cookies, gnarled witches fingers, Halloween spiders and links to other recipes. - Black Cat Cookies
A recipe originally created for children to use. Uses chocolate peppermint wafers and chocolate chips to help form the cat. - Easy Halloween Cookies
Simple recipe relying upon Ritz crackers, white chocolate chips, peanut butter, orange sprinkles, shortening. - Edible Spiders
A no-bake cookie recipe using marshmallows and chocolate to make spiders. - Giant Monster Cookies
Recipe for a very large Halloween cookie that goes well with mulled cider. - Ginger Pumpkin Face Cookies
Halloween cookies using candy corn to decorate. - Halloween Cookies
Recipes for pumpkin cookies and iced spice cookies. - Halloween Cookies
Gives detailed instructions on making cookies shaped like a cat, pumpkin, owl on a branch, moon, using commercially prepared, refrigerated cookie dough and prepared frosting. - Halloween Cookies
Assorted Halloween cookies. - Halloween Eyeball Cookies Recipe
No-cook recipe for making Eyeball Cookies for Halloween. - Halloween Ghost Cookies
Very quick recipe that uses Nutty butter cookies, white frosting and M&M's. - Halloween Thumbprint Cookies
Make-from-scratch cookies with instructions on making them look like pumpkins or ghosts. - Hershey's Eerie Eyeball Cookies
From Hershey', how to make cookies that look like eyeballs. - Jumbo Pumpkin Cookies
Makes two very large cookies. - Know-How Halloween Cookies
Recipes and suggestions for making Halloween cookies such as bats, glowing eyes, "mounds of brains", cobweb pizza cookie. - Litterbox Cookies
Chocolate and gingerbread variants of this classic recipe. Includes suggested mix-ins and decorating tips. - Pumpkin Cookie Recipes
Listing of many different cookies with pumpkin for Halloween. - Yummy Mummy Cookies
How to shape and make mummy cookies with Hershey's white and dark chocolate to coat.
Random Indian Recipes:-
- Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Undhiyo
Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready. - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready.