MAD SCIENTIST SHOOTERS
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 12 shooters
Number Of Ingredients 0
Steps:
- Combine 1/3 cup green melon liqueur with 1 cup tonic water in a liquid measuring cup and pour into 12 plastic test-tube shot glasses (available at party-supply stores). If you set them under black light, they'll glow in the dark thanks to the tonic.
MAD SCIENTIST PUNCH
Our home economists concocted this "potion" with kitchen staples such as juice concentrate, soft drink mix, soda and sherbet. It appeals to kids of all ages! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 16 servings (4 quarts).
Number Of Ingredients 5
Steps:
- In a punch bowl, combine the juice concentrate, water and Kool-Aid mix; stir in soda. Top with scoops of sherbet. Serve immediately.
Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 51mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 0 fiber), Protein 1g protein.
MAD SCIENTIST STEW
Treat your family with this stew that's made with corn, milk and oysters - a tasty dinner perfect for Halloween.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- In 3-quart saucepan, melt butter over medium heat. Cook celery, onion and garlic in butter 10 minutes, stirring occasionally, until tender. Add corn; cook 1 minute. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly.
- Gradually add milk, half-and-half and reserved oyster liquid, stirring constantly, until mixture boils and thickens. Stir in oysters. Cook over low heat until edges of oysters begin to curl. Remove from heat; stir in sherry.
- Serve stew with French bread. Garnish with green onions. Serve with pepper sauce.
Nutrition Facts : Calories 329, Carbohydrate 38 g, Fat 2, Fiber 2 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 725 mg
MAD SCIENTIST CHILI
One of my first attempts at cooking, and a ongoing improvement was chili. After the demise of the R.B. rice chili starter roll, I had to re-engineer a new recipe for my family favorite chili. This is a quick recipe I can go to store and have this done in under an hour !!!
Provided by ladyshell2005
Categories < 60 Mins
Time 1h
Yield 30 serving(s)
Number Of Ingredients 18
Steps:
- In four quart or bigger pot combine 4 cups water and crumbled up edmonds chili roll; simmer at low until chili roll is completely dissolved, stir often.
- Meanwhile in a 10 inches skillet add vegetable oil and diced onion and diced garlic clove, parsley flakes, 1 tsp garlic salt, and 1 tbs worcestershire sauce; simmer till onions are tender .
- Add bushes chili starter, 2 cans of brooks chili beans, 1 tbs chili powder, to four quart pot, stirring often.
- Add ground beef to skillet and cook till no pink left; drain.
- Add to skillet 1 can of tomato sauce, 1 can diced tomatoes, 1 tsp chili powder and 1 cup water; simmer 15 minutes.
- Add to skillet mixture 1 can tomato sauce, 1 tsp worcestershire sauce, 1 tsp paprika, 1 tsp sweet basil, 1 tsp garlic salt. Divide 1/4 cup grated parmesan cheese and sliced banana peppers into both pans. Continue to simmer for another ten minutes.
- Combine into the larger pot and its done serve with shredded cheese on top and/or peanut butter sandwiches.
Nutrition Facts : Calories 85.4, Fat 5.7, SaturatedFat 1.7, Cholesterol 16.2, Sodium 219.8, Carbohydrate 3.9, Fiber 0.9, Sugar 2, Protein 5.2
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