The first time I had these were at the Texas Roadhouse in Coeur d’Alene https://www.texasroadhouse.com/location/335-coeur-d-aleneid/digital-menu
FRIED DILL PICKLES
3-4 cups dill pickles, sliced
1 cup almond milk
2-3 cups of Panko® bread crumbs
1 10 oz box Kikkoman® Tempura batter mix
1-2 tsp garlic salt, divided
1-2 tsp Cajon seasoning, divided
In a large skillet, heat oil over medium/high heat.
In a large bowl, add milk.
Use a large gallon size baggie, add approximately 1 cup of tempura, set aside.
In another gallon size baggie, add approximately 1-2 cups of Panko® bread crumbs, garlic salt, cajon seasoning, shake to mix, set aside.
Dip a few pickle slices at a time in the milk, then add to tempura, seal baggie and gently shake to coat. Next, take each pickle slice and lightly cover again in the milk. Add to the bread crumbs, seal and gently shake until covered.
Carefully add the pickle slices to the oil. Cook on each side until golden brown. Fry a small batch at a time until golden brown.
Remove and place on a plate lined with paper towels.
Serve with your favorite dipping sauce.
Basically, I make bread dough in my bread machine and then shape it in the shape of a spider, with foil balls under each leg and bake.. Great right out of the oven with butter… we all use to fight over the legs…
See another idea using frozen bread dough (which is what I’d use now):
Hard Cooked Eggs
Salt and pepper
Fill pan with cold water and add raw eggs from refrigerator. Bring to a boil, cover, remove from heat and let cook for 20 minutes. Cool by running cold water into pan. Peel eggs (crack, roll on counter, and peel under cold running water). Drain on paper towels while peeling the rest of the eggs. Slice eggs lengthwise, dig out and mash yokes in a small bowl. Add mayonnaise a teaspoon at a time, mixing after each addition, until reaching desired consistency. Add dry mustard, celery salt, and salt and pepper. Stuff mixture into egg whites and sprinkle with paprika.
PS: For Halloween at black olive spiders
For those who have told me that none of this is my business because I’m not black, and to just stay out of it, I want to remind you of something.
This could just as easily be translated to say…
First they came for gay people
But I did not speak out because I was not gay.
Then they came for the black people
But I did not speak out because I was not black.
Then they came for the Atheists
But I did not speak out because I was…
Wait, I am an Atheist.
And I will speak out.
And I will speak out on behalf of gay people and the LGBTQ community
And I will speak out on behalf of black people and brown people and Asian people, and Hispanic people and African Americans and Native Americans and all marginalized groups who are perceived as being different and not good enough. Including women, and older people and disabled people and fat people.
I’m sorry if that bothers you.
I love this idea from Food.com
BLOODY RED WINE PASTA WITH MOZZARELLA BATS
3 cups water
(750 ml) bottle red wine, 1/4 cup reserved
1 (15 ounce) can cooked sliced beets, beet juice reserved
5 garlic cloves
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 cup grated parmesan cheese
salt and pepper
1⁄3 cup heavy cream
2 teaspoons sugar
2 tablespoons Italian parsley, chopped
1⁄2lb fresh mozzarella cheese, cut into bat shapes
Combine water, red wine and beet juice (around 3/4 cup) in a large pot and bring to a boil. Add linguine and cook until al dente. Reserve 1 cup of the cooking liquid and drain the pasta. Set aside.
Add beets, remaining 1/4 cup red wine, garlic, balsamic vinegar, olive oil, 1/2 cup parmesan and a pinch of salt and pepper to a blender. Pulse until smooth.
Pour the beet mixture into a saucepan. Add the reserved cooking liquid and heavy cream and bring to a simmer. Add the sugar, remaining parmesan and a pinch of salt. Simmer for 3 minutes.
Add the pasta to the sauce and toss to coat. Garnish with fresh mozzarella bats and parsley.
Make a big pot of soup; my favorites are French onion, broccoli cheese, Hot and Sour, Tomato Bisque, Creamy Cream of Mushroom.
Make foods of fall; beef stew with thick gravy, apple crisp with vanilla ice cream and cinnamon sauce, pumpkin pie with whipped cream…. macaroni and cheese (it’s orange!)
Prepare an Halloween dinner of spaghetti or macaroni and cheese, deviled egg eyeballs, raw carrot ‘fingers’, and spider bread
Greet guests with a lineup of these lighted hosts on your stoop or porch. Light with candles, battery-operated candles, electric Christmas lights.
Or use a drill and hot knife like on this one (who doesn’t like Tinkerbell?)
Or fill with dry ice like this one.
Or “carve” artificial foam pumpkins as jack-o’-lanterns or dioramas.
Or paint pumpkins if you don’t want to carve one. Or decorate a glam pumpkin with lots of bling. Some ideas here: https://www.bhg.com/halloween/pumpkin-decorating/easy-no-carve-halloween-pumpkins/
They are very cute and great as a gift. Tie with a festive ribbon and attached to a bottle of apple juice along with the directions. These can be made inexpensively if you purchase your spices in bulk by weight.
2 1/4 cups firmly packed brown sugar
12 (1 1/2 inch) cinnamon sticks
12 small whole nutmegs
24 large whole allspice
96 whole cloves
Adult Portion: Slices oranges in half and scoop out pulp without breaking the orange rind. Reserve pulp for another use or discard. Place orange halves cut side up (like a bowl) on a wire rack on a baking sheet. Bake at 250F for 2 hours until dry and hard.
Pack brown sugar firmly into each orange half, mounding slightly. Arrange spices in the brown sugar to resemble beetles: use a cinnamon stick as the body, a nutmeg as the head, 2 allspice for the eyes (on each side of the head), and 6-8 cloves for the legs/feet. Cover tightly with plastic wrap and store in the refrigerator (I keep mine sealed in plastic and in the cupboard).
Directions for use: Unwrap the beetle and drop into 1 1/2 quarts apple juice or cider. Simmer 30 minutes. Strain whole spices and orange rind from cider to serve. May add 1/2 cup of Brandy, and heat well. Store leftover cider in the refrigerator.