Night Crawler Noodles Recipes

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

Steps:

• Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).
• In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.
• In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated chicken and sauce over noodles.

Steps:

• Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
• Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
• If you're stopping here:
• Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
• When you're ready to eat:
• Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
• Remove from the heat, stir in the cilantro, and serve.

Steps:

• Place Gummi worms in bottom of punchbowl.
• Add liqueurs and lemonade.
• Add 7-up to mixture.
• Stir.
• For optional ice ring, place in donut-shaped jell-o mold: Gummi worms, just enough to cover bottom of mold, 2 parts lemonade, 1 part Apple Pucker or Midori, whichever you prefer (the alcohol content is low enough that it will still freeze) Place in freezer 8 or more hours before punch is to be serve.