The document provides a variety of recipes including spooky ghost cupcakes, Indian carrot cake, and teriyaki salmon bowls, with detailed ingredient lists and preparation instructions. Each recipe includes specific baking techniques and cooking tips to guide readers through the process. Additionally, it emphasizes a mix of vegetarian and non-vegetarian options for a diverse cooking experience.

1. World Wide Recipe offers thousand of tested recipes, easy cooking dishes, vegetarian
and non-vegetarian food recipes,Get free cooking advice, learn easy cooking
techniques

2. SPOOKY GHOST CUPCAKES RECIPE

3. INGREDIENT :
1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup Betty Crocker™ Decors candy sprinkles or colored sugar
1 package (0.88 oz) Betty Crocker™ Candy Shop candy eyeballs

4. INSTRUCTION :
 Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in
each of 24 regular-size muffin cups. Make and bake cake mix as directed on box
for 24 cupcakes. Cool completely, about 30 minutes.
 Frost cupcakes a few at a time using 1 container frosting. Immediately sprinkle
cupcakes with decors.
 Place contents of second container of frosting in quart-size resealable plastic
freezer bag. Cut small tip from corner of bag. Squeeze frosting onto cupcakes in
mound shapes of various sizes.
 Decorate as desired using candy eyeballs on frosting mounds.

5. BEST INDIAN CARROT CAKE RECIPE

6. INGREDIENT :
 2 cups all-purpose flour
 2 teaspoons baking soda
 1/2 teaspoon salt
 2 teaspoons ground cinnamon
 3 large eggs
 2 cups sugar
 3/4 cup vegetable oil
 3/4 cup buttermilk
 2 teaspoons vanilla extract
 2 cups grated carrot
 1 (8-ounce) can crushed pineapple, drained
 1 (3 1/2-ounce) can flaked coconut
 1 cup chopped pecans or walnuts

7. INSTRUCTION :
 Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax
paper. Set pans aside.
 Stir together first 4 ingredients.
 Beat eggs and next 4 ingredients at medium speed with an electric mixer until
smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and
next 3 ingredients. Pour batter into prepared cakepans.
 Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center
comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on
wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake

8. EASY TERIYAKI SALMON BOWLS

9. INGREDIENT :
1 cup Soy Vay Veri Veri Teriyaki
3 tablespoon brown sugar
1½ teaspoon kosher salt
1 teaspoon black pepper
½ smoked paprika
1 tablespoon canola oil
2 tablespoon unsalted butter
4 5-6 oz. salmon fillets

10. INSTRUCTION :
 In a large bowl, mix together first 4 ingredients. Dip each fillet in sauce and set
aside, to heat pan.
 In a large skillet, heat oil and butter in the pan over medium heat. Working in
batches, place fillets in pan without over crowding. Cook, without moving, until
bottom forms a brown crust and fillets are cooked half way through. Filp and
cook until fillets are cooked all the way through. Remove from heat and serve
with rice.