The Ultimate Vampire Resource and Directory

vampire’s breath garlic feta dip
11:41 Dec 12 2008
Times Read: 860






It may look white and virginal, but this feta dip packs a punch.



Whip up a batch the day before to really let the flavour ripen and then serve with toasted pita bread or raw veggies.



Start up your food processor and throw in one peeled clove of garlic. If you feel like living dangerously, add two…



Add 1/2 Tbsp of freshly squeezed lemon juice and 1 cup of feta and process until everything is crumbled up into tiny pieces.



While the food processor is running, slowly pour in 1/3 cup of olive oil. You may need to add less or more olive oil based on how dry your feta is, but keep going until you get a creamy dip.



Don’t try and cut the fat content by using water – I tried this once and it was a disaster.

Vampire cocktail
11:39 Dec 12 2008
Times Read: 861

1 1/2 oz vodka



1 oz creme de cassis



2 oz cranberry juice



Put vodka, cranberry juice and creme de cassis into the shaker and shake well.put ice into high ball and fill with the shaked ingediens.

Garnish with black berries

Vampire Fangs in Blood - Your guests will want to sink their teeth Vampire Fangs into these.
11:37 Dec 12 2008
Times Read: 862

Recipe Ingredients



8 large Red Delicious apples

1/4 cup lemon juice

1 tbsp. sugar

1 10-oz. jar strawberry or cherry sauce



Directions



1. Wash, peel and core the apples. Then cut each apple into 8 pieces.



2. Dip the cut apples into the lemon juice to prevent them from turning brown.



3. To prepare the fangs, cut the apple slices into long, narrow triangles, making pointy tooth-like shapes. Redip slices in the lemon juice and lightly sprinkle them with sugar.



4. Arrange the fangs on a serving platter with the strawberry dipping sauce in the middle. Make sure you splatter some of the "blood" over the fangs. Makes 10 servings

Chicken dish with winter flavors is healthy, easy
11:33 Dec 12 2008
Times Read: 863










It doesn't take a Christmas miracle to make a luxurious dish that's special enough for company, but still healthy and easy.

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Boneless, skinless chicken breasts are virtually fat-free, cook quickly and are mild enough to go with almost any flavors. And using a simple technique, they can be sautéed using little added fat and finished with a sauce made in the same pan.



To guarantee quick and even cooking, pound the chicken breasts to a uniform thickness using the flat side of a meat mallet, a heavy skillet or a rolling pin.



This recipe for chicken breasts with currant and thyme sauce has complex flavors well suited to fall and winter.



The dish is sophisticated enough for a dinner party, yet quick enough for a busy weeknight. Serve with couscous or rice-shaped orzo pasta to soak up every bit of the delicious sauce.

Chicken Breasts with Currant and Thyme Sauce



4 boneless, skinless chicken breast halves (about 11/4 pounds)



¼ cup all-purpose flour



1 teaspoon salt



½ teaspoon ground black pepper



1 tablespoon olive oil



1 tablespoon butter



4 medium shallots, finely chopped (½ cup)



1 teaspoon sugar



¾ cup reduced-sodium chicken broth



¼ cup dried currants



1½ teaspoons chopped fresh thyme leaves



1 tablespoon balsamic vinegar



½ teaspoon cornstarch



Arrange the chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a meat mallet, heavy skillet or a rolling pin, pound them until flattened to about ½ -inch thick.



In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast through the seasoned flour.



In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm.



Reduce the heat to medium-low. Add the shallots and sugar to the skillet and cook, stirring, until they begin to color, about 2 minutes. Add the chicken broth, currants and thyme, then stir and scrape the bottom of the skillet.



In a small bowl, stir together the vinegar and cornstarch. Stir the mixture into the skillet and bring to a simmer. Let cook until the sauce is thickened, about 2 minutes. Serve the chicken breasts topped with the sauce.



Makes 4 servings.