Best 20 Web Recipes

SPIDER WEB DEVILED EGGS

Steps:

• Combine 2 quarts water with the food coloring in a saucepot. Gently place the eggs in the water. Set over high heat and bring to a boil. Once boiling, cover, remove from the heat and set aside for 10 minutes.
• Remove the eggs from the water and place on paper towels. Lightly tap the eggs with a spoon to crack the shells. Transfer the eggs to a container with some ice and pour the cooking liquid over the eggs. Chill until completely cold.
• Gently peel the eggs. Slice a thin sliver off the narrow end of each egg so the eggs can stand upright when plated. Cut off the wide end of each egg and use a small spoon or the tip of a butter knife to gently scoop out the egg yolk into a mini food processor or mixing bowl. Process the yolks (or smash with a fork). Add the mayonnaise, vinegar, salt and pepper and mix until smooth. Spoon or pipe the yolk filling into the egg white cups.
• Place the egg white cups upright on a serving platter. Sprinkle a pinch of paprika on top of the yolks. Finish each egg with a sprig of fresh dill. Serve chilled.

(WEB EXCLUSIVE) ROUND 2 RECIPE: CREAM OF ASPARAGUS SOUP

Steps:

• Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
• Preheat oven to 375 degrees F.
• Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
• Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
• In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
• Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
• In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.

(WEB EXCLUSIVE) ROUND 2 RECIPE: BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Pour half the of the enchilada sauce into the bottom of a baking dish.
• Warm tortillas by wrapping in a damp paper towel and heating in microwave for 45 seconds or until soft and pliable.
• Place 2 tablespoons of black been burger mixture onto the bottom third of a tortilla. Roll the tortilla up and place seam side down into the baking dish. Repeat with remaining Black Bean Burger mixture and tortillas. Pour the remaining enchilada sauce over the filled tortillas. Top with the Cheddar and bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbly.
• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Reserve 1/3 of the black bean mixture for Black Bean Enchiladas. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

SPIDER WEB 7-LAYER DIP

Steps:

• 1. In a small mixing bowl, stir together the refried beans and taco seasoning.
• 2. On a large festive Halloween tray , spread the beans in an even circular shape. Leave room around the edges for the garnish.
• 3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.
• 4. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.
• 5. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over.
• 6. Garnish with a creepy spider and serve with lots of tortilla chips!

SPIDER-WEB CUPCAKES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt in a bowl. Add eggs, buttermilk, oil, vanilla, and water; whisk until smooth.
• Divide batter evenly among paper-lined standard muffin tins. Bake, rotating tins halfway through, until a tester inserted in centers comes out clean, about 16 minutes. Let cupcakes cool in tins on wire racks 10 minutes. Turn out onto racks and let cool completely. Cupcakes can be stored at room temperature up to 2 days before glazing and decorating.
• Whisk together confectioners' sugar and milk until smooth (glaze will be very thick). Spread onto cupcakes and let stand until glaze is set. Place cupcakes on a doily or serving platter in tight concentric circles.
• Place melted chocolate in a parchment cone or resealable plastic bag with a tiny hole snipped in one corner. Pipe a straight line from middle of top row of cupcakes to bottom. Pipe a second line going across middle of cupcakes, from left to right. Pipe 6 more lines through center point, spaced evenly apart; lines should form 16 even wedges. Create a web pattern by piping slightly curved, swooping lines to connect spokes, starting from center, letting chocolate flow between cupcakes.

SPIDER WEB BROWNIE

Steps:

• Preheat oven to 325.
• Spray bottom of a round pan, I used a disposable foil pizza pan.
• Mix all brownie ingredtions till well blended. pour into pan. Bake for 35-40 minutes. Cool for 1 hour at rooom temperature.
• Frost cake with chocolate frosting.
• Choose a center point for the web. It may not necessarily be the center of the cake.
• Starting from this center point, draw lines to the edge of the cake all the way to the sides. Join these lines with scalloped lines and complete concentric circles all over the surface of the cake as shown in the picture.
• Decorate the cake with a plastic spider. You can even add plastic bugs to the web.

PULL-APART SPIDER WEB CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
• Beat cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until batter is completely smooth, about 2 minutes. Divide batter between prepared muffin cups, filling each about 2/3-full.
• Bake in the preheated oven until tops spring back when pressed, 19 to 23 minutes. Cool for 10 minutes in the pans before removing to a wire rack to cool completely.
• Beat frosting and orange food coloring together in a bowl until desired shade and consistency are reached.
• Arrange cooled cupcakes close together in a solid circle shape on a large platter. Spread frosting over cupcakes to create one large, round frosted surface. Squeeze 1 large dot of black decorating gel in the center of the frosting. Draw concentric circles around the dot about 2 inches apart. Drag a toothpick from the center dot to the outermost circle; repeat 12 times to make the surface appear to be a spider's web.

SPIDER WEB GUACAMOLE

Steps:

• For the web: Put a large round shallow bowl on a larger round platter. Fill the bowl with the guacamole and smooth the top with a spoon or offset spatula. Fill a squeeze bottle or pastry bag with Mexican crema or sour cream (thin it out with some lime juice if needed). Pipe 4 concentric circles of crema onto the guacamole. Using the tip of a knife or skewer, pull lines from the center circle out, creating a spider web pattern.
• For the spider: Slice 1 olive in half lengthwise and use one of the halves for the spider body. Slice 8 long spider legs from the remaining 1 1/2 olives. Arrange the spider on the web. Surround the bowl of guacamole with the tortilla chips.
• For the skull: Using a paring knife, make 2 eyes on the wide end of the avocado, cutting through the skin and flesh all the way down to the pit; discard the skin and flesh. Cut an upside-down heart shape just through the skin for the nose, then remove the skin, leaving the flesh showing. For the mouth, cut a long rectangle just through the skin and remove it. Use a skewer or the tip of a knife to draw lines on the flesh for teeth.

OREO SPIDER WEB COOKIE PIZZA

Steps:

• Heat oven to 350 degrees F.
• Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 4 minutes; cool.
• Meanwhile, microwave semi-sweet chocolate and 1/2 cup whipped topping in microwaveable bowl on high 30 to 40 seconds or until chocolate is completely melted and mixture is well blended, stirring after 30 seconds. Cool slightly.
• Beat pudding mix and milk in medium bowl with whisk 2 minutes (pudding will be thick). Stir in remaining whipped topping; spread onto crust to within 1/2 inch of edge.
• Spoon chocolate mixture into resealable plastic bag; snip off small piece from one bottom corner of bag. Use to drizzle chocolate mixture in spiral motion over pizza. Gently drag toothpick through lines to resemble spider's web. Refrigerate 1 hour.
• Meanwhile, decorate remaining cookies with licorice pieces and candies as shown in photo, using frosting to secure pieces to cookies.
• Place decorated cookies on pizza just before serving. Garnish with sprinkles.

SPIDER WEB 7-LAYER DIP RECIPE - (4.5/5)

Steps:

• In a small mixing bowl, stir together the refried beans and taco seasoning. On a large festive Halloween tray, spread the beans in an even circular shape. Leave room around the edges for the garnish. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape. Sprinkle lettuce in a circle around bean dip. Sprinkle tomatoes and green onions over. Sprinkle cheese over. Garnish with a creepy spider and serve with lots of tortilla chips!

(WEB EXCLUSIVE) ROUND 2 RECIPE: FARMHOUSE HASH TAQUITOS

Steps:

• Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
• In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.
• Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
• Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
• Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.

SPIDER WEB GUACAMOLE DEVILED EGGS RECIPE - (3.8/5)

Steps:

• Boil eggs. Cool under running water and refrigerate for about 4 hours or overnight. Remove eggs from the refrigerator and using the back of a spoon, tap the shells in various places. This is what gives you the spiderweb pattern. Into a large bowl and add enough water to cover the eggs and add the gel food coloring and mix well. Add eggs to colored water and Refrigerate the eggs overnight. Drain water and peel the shells to reveal the cool spidery webs of color. This is the most fun part of this recipe. The eggs are stunningly beautiful. I may never color Easter eggs the same way again. Cut eggs in half, place yolks in a food processor and continue to prepare the guacamole egg filling below. Place egg white halves in single layer in a shallow dish and refrigerate until ready to assemble. In a food processor, blend yolks, avocado, lime, and herbs and spices until very smooth. Transfer into a piping bag with a star tip and pipe into spiderweb eggs and garnish with crushed blue corn chips or red pepper flakes (not pictured) or even top with your favorite salsa for a bloody effect. Enjoy!

SPIDER WEB DIP WITH SPOOKY TORTILLA CHIPS (OPTIONAL)

Steps:

• Place cream cheese and salsa in blender or food processor container and blend until almost smooth.
• Spread cream cheese mixture on round serving dish or pie plate, smooth guacamole over top, leaving 1/2-inch border.
• Place sour cream in small resealable plastic food storage bag, seal bag.
• Cut off tiny corner of bag and pipe sour cream in spiral shape over guacamole.
• Run tip of knife through sour cream to make"spider web.
• ".
• Spooky Tortilla Chips:Preheat oven to 350°F.
• Spray baking sheet with nonstick cooking spray.
• Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes.
• Lightly spray tortilla shapes with cooking spray.
• Place on prepared baking sheet and sprinkle with salt.
• Bake 5 to 7 minutes or until edges begin to brown.
• Remove to wire rack to cool completely.

HALLOWEEN SPIDER WEB MUNCH

Steps:

• Heat chocolate chips and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth.
• Remove from heat.
• Add sugar, stir vigorously until smooth.
• Put cereal in a large bowl.
• Add 1 cup melted chocolate mixture to cereal, stir to coat well.
• Place on ungreased baking sheet.
• Using a small spatula, shape into a 10-inch circle with slightly raised, 1-inch wide border.
• Pour remaining chocolate mixture in center of circle; spread to border.
• FOR SPIDERWEB: place remaining peanut butter into small plastic bag.
• Cut tiny hole on one corner of bag, squeeze to pipe concentric circles on top of chocolate.
• Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border.
• Refrigerate for 30 minutes or until firm.
• Cut into wedges.

SPIDER WEB CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray 13x9-inch pan with cooking spray; if desired, line bottom of pan with parchment paper to prevent sticking.
• Make and bake cake as directed on box for 13x9-inch pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Frost sides and top of cake with frosting. Melt almond bark as directed on package; use spoon to drizzle almond bark over cake to make spider web, moving spoon quickly across cake as you drizzle.
• Separate tops and bottoms of chocolate sandwich cookies. Place the 5 cookie halves without creme filling on cake to make spider bodies. Separate licorice wheels into ropes. Cut 8 small pieces of licorice for each spider to make legs; place 8 legs around each cookie.

(WEB EXCLUSIVE) ROUND 2 RECIPE: GARLIC BREAD PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.
• Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
• In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
• In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
• For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.

(WEB EXCLUSIVE) ROUND 2 RECIPE: POTATO STUFFED ONIONS

Steps:

• Preheat oven to 400 degrees F
• Slice the top third off each onion and set aside; save tops. Slice an X in the inner 2/3 of each onion. Using a spoon remove the inner 2/3 portion of the onion making a bowl. Dice up the inner section of each onion, on a cutting board, and set aside.
• Mix the shredded cheese with the potato salad in a small bowl. Evenly divide the potato mixture into each onion bowl and cover with the reserved onion top. Place on a baking sheet and bake for 20 minutes or until onions are tender.
• Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm.
• While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat. Place scallions on hot oiled grill and cook for 4 minutes. Transfer to a cutting board and set aside.
• To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated. Slice grilled scallions and mix into the potatoes. Serve immediately or keep covered in the refrigerator for up to 2 days.

SPIDER WEB PUMPKIN CHEESECAKE YOGURT DIP

Steps:

• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon melted chocolate into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe 8 spider legs onto cooking parchment or wax paper-lined cookie sheet. Freeze about 15 minutes.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. Add pumpkin, pumpkin pie spice and 2 containers of the Greek yogurt. Beat on medium speed until blended. Pour mixture evenly into 10- to 12-inch wide shallow serving dish.
• Spoon 1/4 cup of the remaining Greek yogurt into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe yogurt to make spiderweb design over top of pumpkin mixture. Reserve remaining yogurt for another use.
• Place malted milk ball on top of dip for spider body. With melted chocolate, attach 2 eyeballs to malted milk ball for eyes. Arrange chocolate spider legs around malted milk ball.

SPIDER WEB S'MORES

Steps:

• Spread about 1 tablespoon marshmallow fluff evenly onto 1 side of each graham cracker square.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Cool chocolate for 1 to 2 minutes. Spoon chocolate into a piping bag or a plastic bag with a corner snipped.
• Pipe chocolate in the shape of a spider web onto the marshmallow fluff of each graham cracker. Put a dot with some legs in the corner to represent a spider.

SPIDER WEB PUMPKIN CHEESECAKE

Steps:

• PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 tablespoons butter; press firmly onto bottom of pan. Set aside.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• BAKE 50 to 55 minute or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• PLACE chocolate and 1 teaspoons butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.