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Halloween Cooking and Recipes Anonymous 10/11/2020 (Sun) 04:19:00 No. 450
It's the time of year for spooky treats and dishes of all sorts. I'll start with a meal from one of the first horror novels: Paprika Hendl from Dracula There's several different versions of this dish, this is the recipe I've used before. 1 lb. chicken 2 Tablespoons of olive oil 2 Chopped onions 1-2 cloves of garlic (optional) 2 Tablespoons Hungarian Paprika 1/2 Cup of tomato juice or tomato sauce 2 Tablespoons of flour 1/2 Cup of sour cream Defrost and cut chicken into serving-size pieces. In a large pot, lightly saute chopped onions in oil until brown. Blend half of your paprika with your onions. Add tomato juice, garlic, and raw chicken to the mix. Cover the pot, and let it simmer on low heat for 1 hour. Remove the chicken from the stew Thoroughly blend in remaining paprika, flour and sour cream; use a mixer of some kind, if necessary. Simmer for a few minutes, stirring constantly. Ladle sauce over chicken, and enjoy. If you want a spicier dish then use hot paprika instead of the sweet variety. If you really want to make the dish Halloween themed then use black bone chicken, assuming you can find some. Personally I go lighter on the onions then what the recipe recommends. If you're going strictly traditional then this should be served over spaetzle or nokedli or some other small dense dumpling. If you can't make it or don't have a source for dried spaetzle then short, heave noodles or even rice can be used as an alternative.
>>450 Thanks for the share! Roommate hates tomatoes, so maybe I could make a small portion for myself. I'm going with something boring, but I've made pumpkin pie in the past on Halloween because pumpkin. The recipe I've used in the past is from Stella Parks (she recommends squash, but I've used pumpkin anyway), but I'd say go with any recipe in your arsenal.
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>>453 Cheese type pumpkins and butternut types make the best pumpkin pie in my experience. Some of the true pumpkins bred specifically for cooking can be pretty good also though.
>>462 Yeah, I used so-called "sugar pumpkins". I think I'd still normally recommend butternut squash, but I carve pumpkins for Halloween every year so I need to use up the puree somehow.
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>>463 >but I carve pumpkins for Halloween every year Speaking of which do you roast the seed? It's a great quick treat. I've done it since I was a kid. Just clean the seed and roast them with butter or olive oil, garlic, and a little salt. The naked seed types are the most ideal but there's no reason to let all those seed go to waste after you'r done with a jack o lantern.
>>464 I forgot to mention that! But yeah, the seeds remind me of popcorn. Absolutely glorious.
Here's another I guess one could say "spooky recipe". Not specifically Halloween but it's a damn good stew. I make it a lot when the weather gets cold. JOHNNY LONGBOW'S CHICKEN STEW from TRACK OF THE MOON BEAST >1 whole chicken, or chicken breasts >3 ears of fresh corn, or one small pack of frozen corn >1 large green bell pepper, chopped >2 Anaheim Chile peppers, or poblanos (or whatever hot pepper you like), minced >1 very large yellow onion Salt to taste >1. Stew the whole chicken or breast in water to cover until very tender. Remove from broth and cool the meat. >2. Cut kernels off the corn cob (or pour frozen corn into the hot broth and let sit). >3. When chicken is cool enough to handle, pull meat off in chunks and add back to stew. Add in the remaining ingredients and simmer for 1 hour. Serve with Frybread or top with dumpling made from corn meal. The only thing I do different personally is that I omit the bell peppers because I don't care for cooked bells much and poblano peppers have a similar flavor anyway only better so I throw in an extra one or two of them instead. This makes a stew that's got just a hint of warmth so even people who don't like hot peppers will like this. If you want a hotter stew then add your favorite dried or fresh chili on top of what's here.
Enough niggerfaggotry, post recepies for the only fall food that actually matters. PUMPKIN PIE, BABY
>>474 Do you make your own crust from scratch or do you use store bought?
>>473 I ought to make this. I have a shit ton of hot peppers in my freezer from the summer, as well as some corn (and corn cobs). Thanks for sharing! Otherwise, Townsends posted this recently: https://invidious.snopyta.org/watch?v=biDi70wZw98
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>>474 Has anyone here ever attempted to use a pumpkin pie recipe to make a flan seeing as that pumpkin pie is actually a custard?
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Made the pumpkin buns on the homepage of Weekend Bakery. I halved the instant yeast and put the finally-shaped buns to rise overnight to enjoy this morning. I should have added more spice and my shaping leaves much to be desired, but fuck it, they tasted good and I'm happy. >>519 Never even dawned on me to try something like that. I have a pumpkin I'll be carving up shortly for Halloween, so might be worth it to try it out. I imagine maybe replacing some of the cream with puree?
>>519 This sounds like a brilliant idea. I might take a stab at it. If it fails I'll still post the experiments and we can have a laugh.
Made myself some pumpkin sourdough pancakes. Had a pretty nice flavour, but the sourdough starter was a gluten-y mess that took forever to incorporate into the rest of the batter. Still, tastes pretty legit. I'm about to carve up a pumpkin myself, so that flan will happen as soon as I buy myself some eggs.
>>548 >I'm about to carve up a pumpkin myself, so that flan will happen as soon as I buy myself some eggs. I'm very much looking forward to how this will turn out.
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>>519 >>550 This took forever, but I finally made the pumpkin purin. I didn't use a pumpkin pie filling recipe to make the purin I make my filling with homemade sweetened condensed milk and considering this was already taking forever, I decided against it but instead modified a no-bake purin recipe (this here https://www.justonecookbook.com/no-bake-creme-caramel/). I ended up replacing by weight a quarter of the milk with pumpkin and instead of vanilla extract, I used powdered cinnamon. I ended up quartering the recipe, which in itself caused some problems. Still, I think it turned out well. The caramel was on the darker side (how I like it). The pudding had a nice level of pumpkin, but I might increase the amount of cinnamon next time. If I did this again, I might replace part of the milk and cream with pumpkin, but this way led to absolute richness.
>>607 Glad to hear it turned out nice anon. I might try it myself later this year.

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