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Halloween Butchered Snake Bits With Barbecue Sauce
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- #28295
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
10 ounces rigatoni pasta
2 cans squirtable cheese spread
1 small jar barbecue sauce
16 whole black peppercorns
1 carrot
directions
Cook pasta according to directions on package. Drain the cooked pasta through a colander over the sink. Rinse the pasta in cold water and drain again.
To make snakes: Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread. Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape
Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings. To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake.
Wash, dry and carefully peel skin off carrot. When completely clean of skin, make one more peeling for each snake you have formed. At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues.
Recipe Source: Gross Grub
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 22, 2013
Takes a little bit of work, but turned out nice.