Worms And Eyeballs Food

STUFFED MUSHROOM EYEBALLS

Steps:

• Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
• Remove the stems from the mushrooms and reserve for another use. Use a melon baller or 1/4-teaspoon measuring spoon to scoop out any remaining stems and gills from inside the mushroom caps. You want to create a large enough cavity to fit 1 1/2 to 2 teaspoons of filling.
• Combine the cream cheese, Cheddar, garlic, 1/4 teaspoon salt and a few grinds of white pepper in a large bowl. Transfer the mixture to a piping bag.
• Arrange the mushroom caps on the prepared baking sheets. Pipe 1 1/2 to 2 teaspoons of the filling into each mushroom cavity and smooth the tops with a small offset spatula. (The filling will rise as it bakes, so it should not be higher than the opening of the mushroom cavity.)
• Cut the sun-dried tomatoes into thin strips, trimming as needed to fit the mushrooms. Top each mushroom with a few strips (they look more like veins if you scrunch them before placing them on the filling). Place an olive slice in the center of each mushroom and press into the filling to adhere.
• Bake until the mushrooms are tender and the filling has risen slightly, 15 to 17 minutes. (If any of the olives slide during baking, move them back into place when they come out of the oven.) Let cool slightly before serving.

EDIBLE EYEBALLS

Steps:

• Pour boiling water over the gelatin and stir to dissolve completely. Pour the mixture into ice cube trays with rounded bottoms (you should be able to fill 2 trays). Refrigerate until partially set, about 20 minutes. Push the blueberry eyeballs into the partially set gelatin and refrigerate until thoroughly set. Dip the ice cube tray in warm water for 15 to 30 seconds and run a knife around the edges of each ice cube. Turn the "eyes" out on a serving plate and refrigerate until serving time.

RACHAEL RAY WORMS AND EYEBALLS

Steps:

• Have your GH preheat the oven to 400 degrees F. Put a large pot of water on to boil for the pasta.
• Cut off about a quarter of the bell pepper, and have your GH chop it finely. Slice the rest of the pepper yourself.
• Combine the chicken, garlic, ginger, scallions, finely chopped red bell pepper, hoisin sauce, salt, and pepper in a bowl.
• Roll the mixture into meatballs the size of chicken eyeballs and place balls on a nonstick cookie sheet, coated lightly with 1 tablespoon of vegetable oil.
• Roast the chicken eyeballs 10 to 12 minutes.
• When the pasta water comes to a boil, add the pasta and cook according to package directions, just until al dente, that is, with a bite left to it -- just like Dracula would like, right?.
• When the pasta is almost cooked through and the meatballs are about 5 minutes from coming out of the oven, start stir-frying the veggies.
• If you are not used to cooking at the stove, have the GH do the frying of the veggies; you can hand over the veggies as the GH needs them. Heat a large nonstick skillet over high heat and add the remaining 2 tablespoons vegetable oil (2 turns of the pan).
• Add the sliced red bell pepper, the carrots, sprouts, and pea pods. Stir-fry veggies 1 minute. Have the GH drain the noodles and add the worms to the vegetables. You pour in the tamari while the GH tosses the worms and veggies to combine and evenly coat.
• Transfer noodles to a serving platter. Remove the eyeballs from the oven and roll them on top of the worms, then serve.