The Ultimate Vampire Resource and Directory

Any good gothic recipies.
Heres one for a blood flavored drink I found on sanguinarius.com
red gatoraid
little bit of orange juice
beef broth
liquid multivitamin
mix and drink. Supposedly tastes like blood???

eeewwwwwwwwww!!!

you *points* are wrong!!!!

Gorey! *tuts*

I wouldn;t call that 'Gothic' exaclty, but I wouldn't deny that its a good site. im a vegetairan, so I have to be careful what I go for in terms of these things, but an interesting start to the thread.

you should try Haemaglobin it's rather... yummy and... got me rather drunk

my cough went too :D

Baked Kid

While a young kid is sucking, it is very fat and white, and the flesh istender and delicate. If more than three months old, the meat becomes dark and tough, and is no longer eaten. It should be cooked as soon as possible after killing.

Stuff it with plenty of nice forcemeat, made of bread soaked in milk, and mixed with fresh butter, hard-boiled yoke of egg grated; sweet-marjoram, and sweet basil minced finely; powdered nutmeg and mace; and the juice and grated yellow rind of a large fresh lemon; all united with beaten white of egg, and seasoned slightly with salt and pepper.
 

Alright for some I guess, but I prefer my blood with consent.

Sorry seems to have cut off for some reason
here is full :

While a young kid is sucking, it is very fat and white, and the flesh is tender and delicate. If more than three months old, the meat becomes dark and tough, and is no longer eaten. It should be cooked as soon as possible after killing. Stuff it with plenty of nice forcemeat, made of bread soaked in milk, and mixed with fresh butter, hard-boiled yoke of egg grated; sweet-marjoram, and sweet basil minced finely; powdered nutmeg and mace; and the juice and grated yellow rind of a large fresh lemon; all united with beaten white of egg, and seasoned slightly with salt and pepper. Or you may stuff it in the oriental manner, with chopped almonds or pistachio nuts, mixed with raisins seeded and cut in half; sweetened with sugar and moistened with orange juice. Having trussed the kid, put it to roast before a good fire and baste it well with butter; dredging it at the last with flour. ---Or you may cover it up while roasting, with sheets of fat bacon. Serve it up with its own gravy; eat it with currant jelly. This stuffing is delicious.

"What Every Bride Should Know by Eliza Leslie"

not sure why first post cut off but ohhh my mouth waters but oh how the arteries harden

well.. this IS a vampire related website.....good job, i was actually planning on making a thread about vampiric recipies, i guess you beat me to it ;)


Who doesn't love food?! *teehehe*

ill be posting some recipies soon...


♥

Vampires would be pretty damned scrawny if they lived on blood alone!! Breakfast, lunch, dinner, snacks...yup yup yup... Vampires love food!


Rare Prime Rib

Yield: 16 servings

Ingredients

12 lb Prime rib roast

Salt to taste
Black pepper to taste


Instructions


1. Remove roast from the refrigerator ast least two hours before beginning to cook. Place in a shallow roasting pan and liberally sprinkle fatty top with salt and pepper. Pat in. To protect the oven from spattering fat, place a tent of aluminum foil loosely over the top of the meat. Preheat the oven to 500*F and when preheated place roast in oven and roast for the times listed below. THE TIMES MUST ABE ADHERED TO EXACTLY. Set a timer to remind you as a few minutes of overcooking will ruin the roast.

2. When the cooking time ends, turn off the oven but DO NOT open the door. Allow the roast to remain in the oven for at least 1 hour or until the oven is luke warm, which occurs in about 2 hours. The roast will be beautifully rare inside and retain a crunchy outside and an internal heat suitable for serving for 2 hours. The roasting time works out to 15 minutes per rib or approximately 5 minutes per pound.

NOTES:

1. For a 2 rib roast weighing 41/2 -5 lbs. allow 25 to 30 minutes at 500*F

2. For a 3 rib roast weighing 8-9 lbs. allow 40-45 minutes at 500*F

3. For a 4 rib roast weighing 11-12 lbs. allow 55-60 minutes at 500*F

4. Have your butcher prepare the roast by removing the chine bone and cutting the meat from the bones. Then return the chine bone and the meat to its original shape and tie the roast to hold it together. This will facilitate your carving.

5. A small end Prime rib is always the best.

here is also a recipie from Miamian Cuban culture!!!!!!!!

i assure you guys, you will enjoy it ;)

(i eat it every sunday!!!!!!!!!)



okie dokie, here it goes:


Cuban Churrasco

(If you're having trouble finding churrasco cut beef in your area, you might try a Latin American *i dont think they have those around the whole entire globe...so your best bet is to kill a cow yourself...lol jk ;)..but hey, it wouldnt hurt LOL* or even a Mexican market. Mexican cooks like to use this cut of meat for making fajitas. Otherwise, talk to a good butcher. Tell them you want a skirt steak, cut from the plate and sliced long. It should look something like the picture below.)




Ingredients

Meat
Salt


+preparing the meat+

1) Place the meat in a large bowl or pan.
2) Add Salt to taste.

-let it sit for a few...an hour or so should do fine to let the salt to its job...

-If you want a stronger condiment flavor, like the Latin style kind...Add salt, pepper, vinegar and lime juice as needed, to your taste. The flavor should be very intense with garlic and cilantro. Don't be stingy with the salt either! (if you add this, let it sit on the meat for a few hours on the fridge) ==> you may add garlic as well, but being a vampire...im not sure if you want to take the risk....??? *giggles*


+cooking it+

Grill the meat outdoors on the barbecue. (Make sure your coals are hot and white!)

You can cook them however you like your steak -- from rare to well done.

However, the rarer the meat, the more tender, and flavorful! ==> I personally love my Cuban Churrasco RARE because the bloody juice is wonderful!..

>>>tip from the chef [me]:

I like salty juicy flavorful stakes, what i do is...i add salt as the steak is cooking, maybe some lemon, garlic, and that's about it! i let it sit on the BBQ for about 25 minutes or maybe a few more...30?...(medium flames)...i check it once in a while and turn it so it can get that really nice crimson color....then i EAT IT when im satisfied with the way it looks!!!!



this should be a good recipe....Cuban Food ROCKS! ;)


this is how it should look:



(if you want, add/sprinkle minced green onions around it if thats your taste)...


for more info, PM me....I love cooking and have alot of recipes ;)



♥

this is making me thirsty and hungry

Title: Boudin Du Pays (Blood Pudding)
Yield: 1 servings

2 c Pork blood
5 Onions; chopped
-Salt & pepper
2 lb Pork, fresh Cloves
1 Pig's lung
Summer Savory
1/2 Pig's heart
Coriander seeds; crashed
2 Pig necks
-to taste
-Salt
2 tb Flour

"Blood pudding is one of the great delicacies of Acadian cuisine. It used to be that every Acadian family made its own. Since the annual slaughter came during Advent, the boudin was usually saved for the Christmas holidays." Also part of Cajun cuisine,

Sauce a boudin When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 chopped onions. Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve. Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet.

Boudin des Branches (Blood Pudding Sausages) To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end. Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full. press out the air and tie the other end, leaving some space for expansion. Put the branches (sausages) in boiling water and cook for 45 to 1 hour.

A Taste of Acadie

mmm good

Blood Soup
Collect the blood of a freshly-killed duck or goose and stir in 1/4 cup 6% vinegar. Seal and refrigerate until ready for use. In pot, combine duck or goose wings, neck, rump, heart and gizzard with 8 cups of cold water. Bring to a boil, skimming off scum until no more forms, reduce heat and simmer one hour. Add several peppercorns, cloves, and allspice grains and 1/2 to 1 bay leaf plus the standard portion of soup greens (minus the Savoy Cabbage) and simmer another 1 to 1 1/2 hours or until meat comes easily off the bone. Dice the giblets, remove the meat from the bones, dice, and return to the strained stock.

The soup vegetables may be diced and returned to the pot or used in another dish per your preference. Add about 2 cups dried fruit: prunes, apples, pears, raisins, and simmer another 15-20 minutes. Fork-blend 2-3 Tbs flour with the blood and vinegar mixture, add about 1/2 cup stock 1 Tbs at a time, stirring constantly, then return to the pot. Season with salt and pepper, a pinch or 2 ground juniper berries (optional) sugar and a bit more vinegar if needed to get a sweet, sour, winey flavor with subtly spicey undertones. Simmer gently several minutes and serve over egg noodles, noodle squares, grated potato dumplings or cooked, diced potatoes.

Variation: Fork-blend 1/2 cup sour cream with the flour and the blood-vinegar mixture before adding to the stock.

The soup greens are the standard Polish mix.

Now I have seen other bloods used instead of duck or goose. Cannot say I recommend duck blood....
It's a bit foul
:Laughing:

hey people,nice job this here,i think that even i hate cooking i ll try to do smth from here:-)

Wow, I love cooking and Mslefaye...your BakedKid sounds sooo yummy....
lol
*laughs*

Doesn't it though Thera

this thread is makin me hungry, and i've got the munchies too! LoL i wish i could cook...

Please dont try the blood drink at the top of the thread. I tried it last night"sucker" ugh yuck. But that blood soup and other recipies sound delicious! Somewhere hidden in the forums is another recipie thread but Ive yet to find it. Keep up the good work and enjoy the blood quisine! Love ME

If it is hidden away anyone know where to find it ? I want to see always need new recipies...

The only recipe for a drink that I stand by......600ml bottle of coke + a restaurant sache of salt.....Yummy!

nope

**LICKS** angels face

Alright who is going to do some cooking for the ball some of this stuff would go over quite well. .....

I KNOW!!! I'll buy lots of SPAM and make sandwiches outa it and MAIL it to the ball......There, cooking handled...

lol *licks bloodsheen back*

Woah...
now i can't remember where I put this one book of mine. had an entire list of different stuff like that you could make.

Chocolat du Corset

Come on, we all love corsets.
The item you can’t miss in gothic fashion – the corset.
Whether you put it on your body or on a pastry, it’s very pretty!


Ingredients:
Yeild: 15


- Cocoa flavored sponge cake 150g (5.3 oz)
- Fresh cream 50g (1.8 oz)
- Chopped sweet chocolate (confectioners’, for garnish) 40g (1.4 oz)
- Some brandy (optional)
- 30 Hazelnuts
- Sweet chocolate (confectioners’, for coating) 300g (10.6 oz)
- Some arazan
(Arazan is a confectionary ingredient. It is a silver colored tiny grain that comes from the French word, “argent”. Arazan is generally corn starch mixed with a sugar-type dealy that results in edible silver dust. It comes in a variety if sizes and colors, such as pink and gold.)


- Plain sponge cake 150g (5.3 oz)
- Chopped strawberry chocolate (confectioners’, for garnish) 40g (1.4 oz)
- Some brandy and dried strawberries(optional)
- 30 Hazelnuts
- White chocolate (confectioners’, for coating) 300g (10.6 oz)
- Some arazan
- Whatever icing you’d like


If you crumble the sponge cake with your fingertips, it will crumble neatly. (To save time, we crumbled both the cocoa and plain cake together.)

* Tempering – altering the temperature of the chocolate. Melt the chocolate in a pot and let it cool. Right before it sets, heat until it’s partially a liquid. If you do this, the finished texture will be smooth.

Directions:

1. Crumble sponge cake (see Point!), divide in half, then set aside.

2. To make the black cookie garnish, in a pot, add cream and bring to a boil. Remove from heat and add chocolate; stir until melted. Add optional brandy. To make the white cookie garnish, do the same. This time, add the chopped dried strawberries.

3. Add half of step 1 to the black garnish mixture of step 2. Mix well so nothing sticks to the sides. Add remaining sponge cake to the white garnish mixture and mix well.

4. When the mixture turns into one big lump, divide into 15 pieces and mold in the shape of a corset. Put two hazelnuts in the place of the boobs and press them in gently.

5. Begin tempering the chocolate.*

6. Using your finger, spread the tempered chocolate on the back of your cookie (step 4). Use the sweet chocolate for the black cookies, and the white chocolate for the white cookies.

7. Cover the black cookies entirely with chocolate, and place on butcher paper. Do the same with the white chocolate for the white cookies. Place in the refrigerator. Once settled, decorate like a corset with icing and trim with azaran.



Yummy ! ♥

im kind of hesitant to post a picture of what the final product should look like since it does show breasts , but considering it is a cookie.. i dont think any problems should arise.

* bites nails *


this cookies should look like this.

hey,this looks like a great stuff,thanks a lot for the recipie Deity!hopely my boy ll cook it for me...:-)unfortunatelly thanx to my cooking skills i can maximly give u the recipie "how to make a tea...":-)

no problem, havanna .. enjoy! ♥

Deep Fried Field Rat

4 mature rats or 8 small rats

10-15 garlic cloves, crushed

2 tbs. salt

1/2 tsp. pepper

Skin and gut the rats, removing the head and toes. Mix garlic, salt, and pepper into a paste, spread on the meat, then place in direct sunlight for 6 to 8 hours, until dry. Fry in deep vegetable oil for about 6-7 minutes, until crispy and yellow in color. Serve with sticky rice, sweet-sour sauce, fish sauce, or a hot chili paste, and raw vegetables.

From Strange Foods: Bush Meat, Bats, and Butterflies, an Epicurean Adventure Around the World, Jerry Hopkins, photos by Michael Freeman, North Clarendon, VT: Tuttle Publishing, 1999

Well now know where the kernal sanders got his new recipies ....

mews

http://www.batemania.com/recipes/

Real scary recipes from real scary vintage cookbooks.

There are some delicious and disgusting recipes for you all.

also found the former thread on this https://www.vampirerave.com/message.php?id=5245

Fresh Rose (perfume)


"This is a tricky one, but it's great if it turns out"

¥ou need:

* One part Rose Oil
* Two fresh picked rose buds (not blossomed)
* a dash of Patchoulli (Don't over do it or it will ruin the batch)

Puree the two rose buds, and press out the juice. Save the juice.. It is about two or three table spoons. add Rose oil or essence, add the dash of Patchoulli. store in a NON-METAL container.

Rose Glow Complexion Cream

source: Kathi Keville {for Vegetarian Times}

¥ou need:

* ¾ oz. beeswax, shaved
* 1 cup light vegetable oil, like almond or apricot-kernel
* 1 cup water or rosewater, slightly heated (ooh! or the hydrosol from the recipe on this site)
* 2,000 international units of vitamin E
* ¼ tsp. geranium essential oil or 6 drops of rose essential oil

combine beeswax and oil in a pan. heat on low until the wax melts. pour the water into a blender or food processor and turn on high speed. slowly add the beeswax mixture through a hole in the lid. after adding about ¾ of the mixture, the cream will begin to solidify, so stop. use a spatula to stir the cream, and turn the blender back on. add the vitamin E and essential oils, and then the rest of the beeswax mixture. pour into wide-mouthed jars while warm. to make this a lotion, use ¾ cup oil and ½ oz. beeswax. refrigerate for extended life. make sure your tools are very clean, to avoid introducing bacteria that may cause spoilage.

Skin Bleach

source:?

¥ou need:

* 1 tb. lemon juice
* 1 tb. peroxide
* 1 tb. glycerine

Mix all together. Note from someone: probably should keep this one away from your hair!

---------------------------------------------------

Lemon Lightening Pack

source:_Cheaper & Better_ by Nancy Birnes


¥ou need:

* ~2 tablespoon's fuller's earth or kaolin clay... fullers earth is banned
* ~1 teaspoon lemon juice
* ~1 teaspoon buttermilk

Mix all ingredients into a paste and apply to the skin in upwards strokes. Sit back with your face and feet up for 20 minutes, rinse with the skin bleaching tonic.

Skin Bleaching Tonic

source:_Cheaper & Better_ by Nancy Birnes

¥ou need:

* ~1 lemon, sliced
* ~1 cup white wine
* ~1 tablespoon sugar

place lemon slices and wine in an enamel or glass pot and bring to a boil over medium heat. Boil for one minute. Remove from heat, stir in the sugar, and let cool. Strain the mixture and store in a tightly capped bottle. Use as a skin refresher and after one of the masks.

how about something nice and basic
loaf of fresh cooked bread with some warmed and flavour blood and garlic

How about one for Irish stew? - Umm, well you could always leave the meat *blue* for some good sucking ;)

The cookies are cute :-) but I dont think that a recipie isnt a 'vampire' one if it hasn't got animals in it.

Try:

a pound of your own flesh
with some pepper and onions cut into strips
a piece of eyeball (your eyeball or someone/thing else's)
and a pig's tongue
fry them all together
and pour tomato sauce

trust me

it's go0o0od (^ ~,)

I dont think that auto-cannibalism will really do me any good :-/

I l ove cooking and all of them sound sooo good...I'll try some of them tonight.

~*~Legs Benedict~*~
~*~
1 pair human legs

1 gallon Hollandaise sauce

3 lbs. Canadian Bacon



Take human legs

Remove hair

Oil up and roll in flour

Bake at 375 for 45 minutes (or until flesh peels from bone)

Wrap legs with Canadian bacon

Place on English muffin and smother in Hollandaise sauce

Serve with love

feeds six
===============================================================================
~*~Pete Loaf~*~
~*~
A guy named Pete

Some old onions

1 egg

Green peppers

Potatoes

Greased baking pan

Bacon

Ketchup



Catch a guy named Pete

Conk him over the head with a war club

Section him with a hacksaw and grind him into bits

Chop up onions, potatoes and pepper with scissors

Mix up all the pieces in a hollow dog skull

Beat in egg (kicking the chicken optional)

Pat loaf into greasy pan

Top with bacon strips

Bake in furnace

Remove, slice and serve with ketchup



Serves 4 adults or six fussy kids
===============================================================================
~*~Tongue Sandwich~*~
(so good it will leave you speechless)

2 heads with tongues inside (or just two tongues without heads)

2 slices of bread

1/2 lb. of butter (or margarine)

1 cup blood juice (best human)



Pull tongue as far as possible and remove with serrated knife

(you should keep the heads for bits you would like to use on the sandwich)

Pour blood juice in a small bowl

Place tongues in bowl to marinate for ten minutes

Lightly fry tongues in a small skillet until surface is lightly brown

Butter the pieces of bread and place choice of topping (preferably from the 2 heads)

Place a small amount of blood juice on the bread

Then Place the tongues in the bread with the toppings and viola!

Doesn't anyone use Mercery anymore????

~does a little sexy Steriogram dance~

whoa..this is out of hand

human legs? *gag*



maybe ill just stick to chicken, seafood, and steak


excuse my conventional nature
♥

Realistic Looking Mint Blood

* 2/3 cup Corn Syrup
* 1/3 cup Water
* 5 Tablespoons Corn Starch
* 3 to 5 Teaspoons Red Food Coloring
* 2 or 3 Drops Green Food Coloring
* 1 Drop Peppermint extract, if desired.

Mix the Corn starch thoroughly with the water. Add the Corn Syrup. Mix well. Add red food coloring into the mixture, using only 3 tsp at first. Then add a couple drops of green food coloring to take the 'pink' edge off the red coloring. If the mixture is too light, add one or two teapoons more red food coloring. Add an extra drop of green food coloring if the mixture gets too pink again (Real blood is slightly on the dark red to reddish brown side, when its not fresh from the heart). Add one drop of Peppermint extract if you wish a fresh minty blood mixture. The concoction tastes quite pleasant, and can be used as makeup or a "Glass of Wine" for your vampire to drink.

I've also been informed that Milk can be added (instead of or with the cornstarch) to keep the blood from being too transparent. White glue was also given as a suggestion, but if you go that route I wouldn't suggest using the mixture on or in your mouth.

Clear Blood for Wine Glasses

Real blood is foggy or opaque, but clear liquid looks better in a wine glass. Try this recipe:

* 1/2 cup Grenadine Syrup
* 1/2 cup Corn Syrup
* 1 to 3 Drops Green Food Coloring

Mix the Grendine and Corn Syrup through eachother. Add green food coloring one drop at a time, mixing thoroughly after each, until the 'pink' edge has been taken off the mixture. Pour into a wine glass, and swirl. The concotion looks very good under bright light, and moves with the viscosity of thick blood. If you plan to drink it, though, I recommend you cut it half-half with water.

Chocolate Blood

I was promised the recipe years ago, but only came across it quite recently. It was worth the wait. The mixture may seem odd, but it tastes pretty good, looks surprisingly like real blood, splatters like real blood, dries like real blood, and had several people asking me if I was really okay after that staged fight....

* 1/2 cup water
* 1 tablespoon cocoa powder
* 3 or 4 tablespoon corn syrup
* 1/2 to 1 teaspoon red food coloring
* 2 drops yellow or green food coloring (optional)

Mix the cocoa powder thoroughly into the water before adding the other ingredients - it may help to use warm water. After adding the rest, blend the concoction well, and then wait for it to settle a bit. Either skim the bubbles & chocolate scum off the top with the edge of a kleenex, or pour the mixture into another container. The longer it sits, the more the cocoa tends to settle to the bottom, which oddly mimicks the effect of real blood seperating.

If you splatter this mixture onto cloth, it makes neat two-part marks which dry into pretty convincing bloodstains. If you let it run from a victim's mouth and then let it dry, the blood darkens and cakes to the skin in much the same way real blood does. I can also say from personal experience that any washcloth used to wipe down the 'bloody' face afterwards looks remarkably realistic, too.

Gore Blood

* 2/3 cup Oriental 'Cherry' Dipping Sauce
* 1/3 cup Water
* 1/2 Teaspoon Red Food Coloring
* 2 or 3 Drops Green Food Coloring

Mix the Cherry dipping sauce with water, thoroughly enough to thin down the sauce into a gooey consistancy. Add food coloring. Stir again, and let the sauce sit, preferably in a fridge. When needed, take it out and spoon it onto areas where 'gore' effect blood is needed. The blood will drip in glops & globs, but doesn't puddle out like watery blood does.

Buckets o' Blood

* 1 Liter Corn Syrup
* 5 Liters Water
* 2 or 3 Tablespoons Red Food Coloring
* 1/2 Teaspoon Green Food Coloring (optional)
* A slosh of milk

Get a large pail to mix this all together. If you do not like the consistancy you can either thin it with more water, or thicken it with sugar or corn syrup. The exact amount of food coloring you require will depend on the brand you buy, so you may need to play around with the measurements. If you make it too dark, just add more water again. Adding some milk will reduce the translucent of the mixture (real blood isn't see-thru, but if you want clear blood, leave the milk out of the recipe). Don't add too much milk or the blood will look pink!

The final product should splash like water, but be slightly shinier, and not soak into cloth quite the same way water does, leaving more of it on the outside of clothes so they look suitably bloodied. NOTE: This will stain clothing, so don't get it on anything important.

Vampire Peppers

# 15 large red, yellow or green bell peppers
# 20 large garlic cloves, coarsely chopped
# 3 tablespoons plus 1 teaspoon sugar
# 1 1/4 teaspoons salt
# 1 1/4 cups cider vinegar
# 1 3/4 cups plus 2 tablespoons oil
# salt and pepper

Char peppers over gas flame over in broiler until blackened on all sides. Wrap in paper bag and let steam 10 minutes. Peel and seed. Cut peppers lengthwise into thirds. Transfer to a bowl. Mix garlic, sugar, and salt in bowl. Stir in vinegar. Gradually whisk in oil in slow stream. Pour dressing over peppers. Refrigerate overnight. Bring peppers to room temperature. Using tongs, transfer peppers to large platter, discarding marinade. Season with salt and pepper and serve.

Vampire Blood Drink


1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet
1 quart seltzer
Body Part Ice Cubes, recipe follows

Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.

Before serving, chill with the Body Part Cubes of floating face and hands.

Pour into glasses and stir with glow stick swizzle sticks.

Body Part Ice Cubes:
1 roll packing tape
1 roll plastic wrap
2 to 3 drops green food coloring
2 plastic gloves
1 plastic Halloween face mask

Color about 12 cups of cold water with enough green food coloring to make it stand out against the background of the punch.

Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing. Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours.

Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.

When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.

Carefully float the face and hands in the punch.

Damn.. all this is making me hungry...

~moans softly~ way past makin gme hungry I had to stop reading and go eat something, ~laughs~

Know what you mean Shadowwolf. This is just killing my stomach...

FooOOOoooD, lol. Mmmmm....

ok sorry i dont eat HUmans and that kid thing was gross
so heres a simple tortillas recipies
4 cups flour
3 teaspoons baking powder
dash salt
1 1/2 cups shortening
hot water
Mix ingredients togethers Knead untill smooth let rest for at least half an hour roll thinly and fry on the hot griddle......

Wow umm.. some of these make me want to hork. Kinda Nasty bleh..

Some I shall have to try. Espically Deitys chicken dish =)

ok i wont to correct the tortillia recipie the one i previously posted was measured wrong and i as a cook decided to test it no way it worked it was like a fry bread so heres another one that is posted in the mexican food prep section for catering
i will try this one as well as soon as a buy more flour
3 cups unbleached all-purpose flour
1 tsp. Salt
1/3 cup vegetable oil or shortening
1 cup warm water but not boiling

Directions:
Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough. Add water and mix until you can gather the dough into a ball. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.

To form the tortillas, divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle. Layer the circles between sheets of plastic wrap as you go.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds. Remove and continue until all the tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.

god now look wat you did :licks lips: i'm hungry!!!!lol

OK the second posting of the tortillias worked and i ended up making over 2 dozen and gave them to every one in my apartments and i even had offers to sell them but nawwwwwwww it was fun making people full

why would you want to drink something that tastes like blood, when you could just drink the real thing?

it all sounds good.....when is dinner....lol

very tasty


ABSINTHE EYE
1/3 peppermint
2/3 Absinthe Original
Shake well and pour into cocktail glass

DarknessBound and Deity.
You are the very best those were really amazing recepies

Hopefully this tread don't get closed

read

Like Water for Chocolate by Laura Esquivel

lots of recipes there

heres a good idea order take out

humans yummmmm YAY!