Best Zombie Recipes

HALLOWEEN ZOMBIE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease the foil.
• Mix ground beef, onion, crackers, milk, Cheddar cheese, eggs, Worcestershire sauce, and seasoned salt together in a bowl. Transfer beef mixture to the prepared baking sheet and form into a skull-shape, leaving holes for "eye sockets" and a "mouth". Place hard boiled egg halves into the "eye sockets", shaping the beef mixture around them to hold in place.
• Mix ketchup, brown sugar, and barbeque sauce together in a bowl until sauce is smooth. Spread 1/2 of the sauce onto the entire beef mixture, including the "eyes" and "mouth".
• Bake in preheated oven until no longer pink in the center, about 50 to 60. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Arrange the garlic pieces in the mouth for the "teeth". Brush the remaining sauce over the meatloaf or serve on the side.

ZOMBIE COCKTAIL

Steps:

• Fill a tall cocktail glass with ice cubes. Pour in cherry brandy, dark rum, golden rum, and white rum. Add lime juice, pineapple juice, and papaya juice. Stir in sugar and a dash of grenadine to dissolve. Drizzle 151-proof rum over the top.

CHEF JOHN'S ZOMBIE MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Melt butter in a pan over medium-high heat. Saute diced onion, celery, mushrooms, and 1 teaspoon salt until the mixture dries out and starts to turn golden brown, 5 to 7 minutes. Stir in garlic, black pepper, thyme, and cayenne pepper. Remove from heat and let cool to room temperature, about 10 minutes.
• Combine remaining 2 teaspoons salt, ground beef, bread crumbs, egg, buttermilk, 2 tablespoons ketchup, and Worcestershire sauce in a large bowl. Add cooled vegetable mixture. Mix with your hands until thoroughly combined. Cover with plastic wrap and place in the refrigerator.
• Slice 2 round sides, about 1/2-inch-thick, off the second onion for the zombie eyes. Push 1 clove into the center of each slice. Cut a 1-inch-wide section off the remaining onion and dice into chunks to form zombie teeth.
• Transfer meatloaf mixture to the prepared baking sheet and use damp hands to shape into a zombie skull shape that is 3 to 4 inches tall. Form indents to represent the eyes, nose, and mouth. Drape bacon over the face, covering most of the meatloaf. Add onion eyes and teeth. Tuck in loose ends of bacon under the sides with a spatula. Cover the onion eyes with aluminum foil to prevent browning.
• Bake in the preheated oven until the meatloaf reaches an internal temperature of 155 degrees F (68 degrees C), about 1 hour.
• Stir barbeque sauce, 1/4 cup ketchup, and hot sauce together in a bowl to make the blood sauce.

ZOMBIE COCKTAIL

Steps:

• Pour the rums and fruit juices into a cocktail shaker filled with ice and shake hard until the outside of the shaker feels really cold.
• Strain the mixture into a tall glass or hurricane glass filled with ice, then slowly pour in the grenadine to colour the drink.
• Skewer the orange wedge and cherries on a cocktail stick. Garnish the drink with mint sprigs and the skewered fruit.

CANNING SOCKEYE SALMON HOW TO AVOID ZOMBIE ACOPOLY

Steps:

• 1. Rinse the salmon in a salt water bath to help remove slime. Rinse under cold water and drain on paper towels.
• 2. Heat water in pressure canner to boiling. Boil jars for at least 5 minutes...remove to drain and dry
• 3. Heat a saucepan big enough to sanitize and heat the lids and rims. Drop in the lids to sanitize and soften the seals. IMPORTANT NOTE: NEVER reuse a lid. Lids are compromised once they have been opened. Always use brand new lids. (bands can be reused)
• 4. Add 1/2 tsp of salt to each sanitized jar. Pack jars with salmon---Skins facing the outside of the jar. Only pack to 1/2" of the top of the jar. Do not add any liquid.
• 5. Use a clean, wet paper towel to make sure the rim of each jar is clean and free of any debris.
• 6. Remove a lid (use a magnet lifter) from the hot water and wipe off any liquid. Place it on the jar and seal around lightly with your finger. Screw on the jar band but not overly tight.
• 7. Once all jars have lids and bands, place in the Canning Processor.
• 8. Attach the lid securely. Allow steam to escape approx 3 minutes. Then attach the pepcock.
• 9. When the temperature reaches 11 psi, turn down the heat to 4 or 5 medium low. and set the timer to 1 hour and 30 minutes. Watch the temp gauge closely. Do not let it go below 11 psi or start the timing all over again. It is safe to keep it between 11 and 15 psi.
• 10. After time is up, turn off the heat and allow the canner to come to rest. The pressure release valve will go back down.
• 11. IMPORTANT: When you lift the lid off the canner, lift the lid away from you. This will prevent scalding/burning yourself and fogging your glasses.
• 12. You might hear the jars sealing themselves before you even lift them out of the canner that is ok. Transfer the hot jars to a dry clean surface. (I like to use a bath towel)

CHEESE ZOMBIE SANDWICHES

Steps:

• n a large mixing bowl, mix yeast with water, let sit five minutes until it begins to get bubbly. Add the sugar, oil and powdered milk and mix on low with a paddle attachment.
• Change to a dough hook and add the flour and salt and knead about 8 minutes until dough is smooth and elastic.
• Divide into 2 equal parts, form each into a ball. Place each in a bowl sprayed with cooking spray or coated with oil, smooth side down, turning the smooth side back up (so it is covered with a light coating of the oil). Cover the bowl with plastic wrap and let rise in warm place for an hour or so until doubled in size. When risen, save the plastic wrap to cover the tray of Zombies while it rises.
• On a lightly sprayed or oiled half sheet pan (17 x 12 x 1), stretch one ball of dough evenly to the edges and slightly above. Top with sliced cheese and any other filling if using. Take the second ball and stretch it out on a counter next to the tray so it is a rectangle several inches smaller than the tray.
• Pick it up (it will hopefully just stretch to about the size of the tray as you do so) and place over the top of the cheese. Gently, trying not to disturb the cheese, stretch and pinch the edges of the top layer to the bottom, sealing well.
• Cover lightly with plastic wrap and let rest until doubled in size, about 30 minutes to an hour. Bake 18-20 minutes at 400 degrees until the top is golden brown, rotating the tray about 3/4's way through.
• Remove from oven and brush with butter, let cool several minutes, slice and serve.
• NOTES:.
• Butter - the easiest way to brush with butter is to open a stick of cold butter and rub the end across the top of the hot dough.
• This seems like a lot of cheese, but don't skimp or they're really not as good.
• All kinds of add-ins or changeups can be made to the original filling. Just be sure to use a good melty cheese.
• Zombies may be reheated in the microwave. Wrap in a napkin or paper towel, heat on 70 percent power for one minute, then turn and cook on high for 30 seconds.
• Zombies may be frozen, then wrapped, for later. Reheat from frozen, as above, on 70 percent power for one minute, then turn and cook on high for 45 seconds.

ZOMBIE EYES (HALLOWEEN MEATBALLS)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk Parmesan cheese, bread crumbs, egg, garlic, parley, basil, and oregano together in a large mixing bowl. Fold in ground beef and mix with your hands until blended. Form 16 equal-sized meatballs using a cookie scoop.
• Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking sheet using tongs.
• Bake browned meatballs in the oven for 8 minutes.
• While meatballs bake, use a plastic straw to punch a hole through each olive half to create a circular 'pupil.' Use the same straw to punch a hole through the center of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create 'eyes.'
• Remove meatballs from oven and let cool until safe to handle.
• Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of spaghetti sauce onto each meatball where you want to place the 'eyes.' Apply the olive-cheese 'eye' over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.

CHEESE ZOMBIE RECIPE - (3.7/5)

Steps:

• Dissolve yeast in warm water. Add remaining ingredients and mix with dough hook about 10 minutes until the dough no longer sticks to the sides of the bowl. Dough should be soft and pliable. Let dough rest a few minutes then divide into 1-pound portions. Roll the portions into logs. Cut each log into 5 equal pieces. Load the cheese on top of each dough slice, then pull dough up from the sides to cover filling. Pinch closed very carefully. Place zombies pinched side down on parchment paper or a greased cookie sheet pan (parchment works best). Brush with egg wash. Let rise until almost doubled in size. Bake @350 degrees until brown on top, about 15 to 20 minutes. You know you are a true ZoMbiE mAkeR when you don't have a single "leaker" ;)

ZOMBIE

Steps:

• Combine 2 1/2 ounces pineapple juice, 1 1/2 ounces orange juice, 1 ounce each white rum, gold rum and lemon juice, 1/2 ounce each lime juice and Velvet Falernum and 1/4 ounce grenadine in a shaker with ice; shake well. Strain into a tall glass filled with crushed ice. Garnish with a mint sprig.

ZOMBIE BRAIN CHEESE BALL

Steps:

• In a food processor, blend 1 pkg. of cream cheese and the feta cheese until smooth, scraping down the sides as necessary. Spoon into a plastic baggie and refrigerate.
• Add the remaining 1 pkg. of cream cheese, Parmesan cheese, and pesto sauce to the food processor and process until well blended. Add the toasted pine nuts and pulse several times to mix. Place mixture into a plastic wrap-lined bowl. Cover and refrigerate for 1 hour.
• Add the sun-dried tomatoes, garlic, water, olive oil and balsamic vinegar to the food processor and process until smooth. Set aside.
• Unwrap the pesto ball and turn onto a plate. Gently shape into an oval. Cut the tip off of one corner of the feta mixture baggie and pipe onto the pesto ball in a twisting brain-like pattern. Spoon the sun-dried tomato sauce around the cheese ball and serve with crackers.

RED ROBIN'S SCREAMING RED ZOMBIE RECIPE - (4.5/5)

Steps:

• Pour rum, orange juice and sweet-n-sour over ice, float the bottom three alcohols in order starting with the dark rum. Serve.

ZOMBIE RECIPE

Steps:

• Dissolve yeast in warm water. Add remaining ingredients and mix with a dough hook about 10 minutes until the dough no longer sticks to the sides of the bowl. Dough should be soft and pliable. Let dough rest a few minutes then divide into 1-lb portions. Roll the portions into logs. cut each log into 5 equal pieces.
• Flatten dough piece with your hand until about 1/8 inch. Place cheese in the middle of the dough and then pull dough up from the sides to cover filling. Pinch closed very carefully. Place zombies pinched side down on parchment paper or a greased cookie sheet pan. If desired, brush tops of the zombies with egg wash. Let rise until almost doubled in size. Bake @350 degrees until the top is brown, 15-20 minutes.
• Fillings:.
• If traditional filling is desired, use about 2 oz of cheese per zombie (2 slices of American cheese).
• Optional:.
• You can use a variety of different fillings, pepperoni, pizza sauce and cheese, ham and cheese, sausage, green chilies, ground beef, sloppy joes, scrambled eggs, veggies, etc.

BLACK-CHERRY ZOMBIE

Steps:

• Stir together vodka and lime juice. Fill six 8-ounce glasses with ice cubes, and divide vodka mixture among them. Top with soda, and garnish with cherries.

VOODOO RUM PUNCH AKA "THE GLASTONBURY ZOMBIE"

Steps:

• Pour 90 percent of each of the ingredients into a barrel and stir.
• Taste and make a big show of balancing the flavors, then add all the remaining ingredients anyway! Add a large block of ice and drink ... and drink. Serves lots!

MONOLOCO ZOMBIE

Steps:

• Pour all the ingredients, except the overproof rum, into a cocktail shaker and add some ice cubes.
• Shake and strain over ice in a large hurricane glass.
• Top with the overproof rum and decorate with wedges of pineapple.

HALLOWEEN ZOMBIE MEATLOAF RECIPE - (4.8/5)

Steps:

• Form meatloaf into a head shape and decorate face as desired. Bake as directed on recipe. Add a few scary Halloween effects for entertainment.

ZOMBIE LIPS

Steps:

• Core apple and cut into 8 slices. Spread 1 tablespoon peanut butter on 1 side of an apple slice. Press fish crackers tail-first into peanut butter to form teeth. Repeat with another apple slice and gently put on top of first slice to form a mouth. Repeat with remaining apple slices.

ZOMBIE

Steps:

• Combine all ingredients except the pineapple stick, cherry, rum, and sugar in a cocktail shaker. Shake very thoroughly and strain into a highball glass. Garnish with pineapple stick and cherry. Carefully float the rum on top, and lightly sprinkle with a little sugar.

BLACK-CHERRY-ZOMBIE

Steps:

• STIR TOGETHER VODKA AND LIME JUICE.FILL SIX 8-OUNCE GLASSES WITH ICE CUBES AND DIVIDE VODKA MIXTURE AMONG THEM.TOP WITH SODA,AND GARNISH WITH CHERRIES.

CRAWFISH ZOMBIE BREAD

Steps:

• Preheat oven to 350~.
• In a food processor, combine garlic, butter, cheese, mayonnaise, lemon juice, Tabasco and Worcestershire until smooth.
• Add parsley, onions, thyme and any available crawfish fat.
• Pulse until blended.
• Transfer to bowl.
• Fold in chopped crawfish tails.
• Chill 30 minutes.
• Spread mixture on French bread halves.
• Bake halves for 15 minutes.