Witches Brew Soup Mix Recipes

Steps:

• Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.
• Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)
• Use an ice pick to break the block into smaller chunks, if necessary.
• Fill the cauldron with just enough water to cover the dry ice. It will begin to "steam."
• Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
• Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.
• Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.

Steps:

• Puree the cucumbers, jalapeños, sugar and ? cup water in a blender until smooth. Strain through a fine-mesh sieve into a large pitcher. Add 1 cup lime juice to the pitcher and stir. Refrigerate until ready to serve.
• Pour the remaining 2 tablespoons lime juice on a plate. Combine 2 tablespoons salt and the chile powder on another plate. Dip the rims of 8 glasses into the lime juice, then into the salt mixture. Add ice to the glasses.
• Add the soda to the pitcher and stir, then divide the punch among the glasses. Garnish with gummy candies.

Steps:

• In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place the kiwi, mint and sugar syrup in a blender; cover and process until blended. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled., Just before serving, stir in ginger ale. Serve over ice.

Steps:

• Heat the oil in a saucepan. Add the onion and gently cook over a medium heat for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in three-quarters of the petit pois, then pour in the stock. Bring to the boil and simmer for 10-12 mins. Meanwhile, grill the bacon until crisp.
• Allow to cool for a few mins, then carefully transfer to a food processor and whizz until smooth. You might need to do this in two batches, depending on the size of your processor.
• Return the soup to the pan and add the remaining petit pois. Bring to the boil and simmer for 2 mins or until the whole peas are tender. Season to taste, then stir in the butter, if using. Break the bacon into pieces and scatter over bowls or mugs of soup. The soup can be made up to a day ahead; just grill the bacon on the day.

Steps:

• Simmer chicken in stock (or broth) and bouillon in covered stockpot until tender - about 25 minutes.
• While chicken is simmering chop celery, carrots, onion, garlic and parsley. Set vegetables aside in a bowl - keep parsley separate.
• Remove chicken from stock; cool enough to handle.
• Slice or chop meat(slicing into thin stips, then cutting into bite-sized pieces looks very appetizing).
• Skim most of the fat from the broth.
• Bring to a boil.
• Add vegetables, poultry seasoning, spices and chicken and simmer covered for 20 minutes.
• Add parsley, rosemary and noodles; simmer, uncovered for 6-7 minutes or until noodles and just tender.

Steps:

• 1. Baked Skelton Bones (Pretzel Sticks) Bat Brains (Popcorn) Bloated Ants (Raisins) Boiled Lady Bugs (Red Jelly Beans) Braised Beetles (Milk Duds) Candied Spider Eggs (Gum Drops) Cheesy Owl Eyes (Puffed Cheese Balls) Chocolate-Dipped Houseflies (Chocolate-Covered Raisins) Compressed Cobwebs (Chex Brand or Similar Cereal) Crumbled Bat Wings (Blue Corn Chips) Deep Fried Fingernails (Bugles Brand Snacks) Dehydrated Dragon's Wings (Doritos) Dirty Shoelaces (Black Shoestring Licorice) Dried Seaweed (Chow Mein Noodles) Earthworm Knots (Miniature Pretzel Twists) Flattened Slugs (Corn Chips) Freeze Dried Drops of Blood (Red Hot Candies) Ghost Guts (Mini Marshmallows) Goblin's Belly Button Lint Balls (M & Ms, Any Style)) Plops of Pigeon Poop (Yogurt Covered Raisins) Rat Claws (Shelled Sunflower Seeds) Roasted Snake Eyes (Peanuts) Shredded Lizard Gizzards (Coconut) Splintered Turkey Bones (Shoestrings Potato Chips) Toasted Cat's Eyes (Blanched Almonds) Vulture Toenails (candy Corn) Witches' Warts (Chocolate Chips) or Kissables
• 2. I'm sure people can think of more. I do realize that many schools are cutting out class room partys, but this would be fun for party's elsewhere,... home, Scouts, such as that.

Steps:

• Mix boiling water, sugar, and lime-flavored gelatin together in a large bowl until sugar and gelatin are dissolved. Stir in pineapple juice.
• Pour pineapple juice mixture into a punch bowl. Add ginger ale, orange sherbet, orange drink, and gummy candy; stir well until blended.

Steps:

• To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
• Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
• Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
• To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Steps:

• Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and saute 10 minutes. Stir in broth and next 3 ingredients.
• Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chiles.
• Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.

Steps:

• Start by making the fruit base. Pour 60ml water into a saucepan and add the caster sugar, if using (use 75ml water if not using the sugar), and tip in the berries. Cook for 3-4 mins over a medium heat until the berries have defrosted and are starting to soften, and the liquid is bubbling. Turn off the heat and leave to cool. Strain and pour into a jug.
• Pour the fruit base (you should have approximately 80ml) into a cocktail shaker with the vodka, raspberry liqueur, blue curaçao, lemon juice and a large handful of ice. Shake well until the outside of the shaker feels cold and frosty.
• Double strain into four chilled coupe or martini glasses. Sprinkle with a little edible glitter, if using, and stir. Garnish with a skewered cocktail cherry, too, if you like.