Oozing Brain Recipes

OOZING BRAIN

Oozing Brain image

We figured you might want some moral support while you made this creepy-looking (but tasty) Halloween treat, so we made a watch-along video for you!

Provided by My Food and Family

Categories Home

Time 4h10m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 6

Ingredients

1-3/4 cups boiling water
2 pkg. (6 oz. each) JELL-O Peach Flavor Gelatin
1 can (5 oz.) evaporated milk
1-3/4 cups cold water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2 Tbsp. cornstarch

Steps:

Add boiling water to peach gelatin mixes; stir 2 min. until completely dissolved. Stir in evaporated milk and 3/4 cup cold water; pour into JELL-O Halloween Brain Mold sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
Mix strawberry gelatin mix and cornstarch in small microwaveable bowl. Stir in remaining cold water. Microwave on HIGH 3 min.; stir. Drizzle 1/2 cup strawberry gelatin between peach gelatin and edge of mold, gently pulling peach gelatin from side of mold as needed. Refrigerate 2 hours or until firm. Refrigerate remaining strawberry gelatin until ready to use.
Unmold gelatin from brain mold onto plate just before serving. Microwave remaining strawberry gelatin 1 min. Spoon over the unmolded brain.

Nutrition Facts : Calories 150, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g

MAJORCAN STYLE BRAINS

Majorcan Style Brains image

Calves' brains cooked in a major way - Majorcan style. Braised with vinegar and chicken stock, then baked in an egg cream. Be smart - try brains. You just might fall in love.

Provided by Penny

Categories World Cuisine Recipes European Spanish

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 pound calves' brains
¼ cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1 tablespoon red wine vinegar
1 ¼ cups chicken stock
2 egg yolks
⅔ cup heavy whipping cream

Steps:

Remove skin and any nasty-looking pieces from calves' brains. Rinse in cold running water and pat dry with paper towels. Sprinkle with flour and season with salt and pepper to taste.
In a large skillet, heat oil over medium high heat. Add onion and saute until translucent. Add seasoned brains and brown slightly all over. Add vinegar and stock, reduce heat to low and let all simmer, covered, for 30 minutes.
Remove brains from skillet. Slice them and place slices in a 9x13 inch baking dish. Cook skillet juices rapidly to reduce. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Strain skillet liquid. In a small bowl beat egg yolks and mix will with the cream. Whisk mixture into skillet sauce. Pour sauce over brains and heat through in the preheated oven for 10 to 15 minutes.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 10 g, Cholesterol 1499.5 mg, Fat 31.6 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 13.1 g, Sodium 139.2 mg, Sugar 1.3 g

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