Crunchy Fried Seasoned Cicadas Recipe

Crunchy Fried Cicadas Recipe

by The Recipe Lady

Crunchy Fried Cicadas Recipe

Ingredients:

1 pound uncooked cicadas, remove legs, wings and heads
1/3 cup flour
3/4 tsp. salt
1/2 tsp. black pepper
3 large eggs large eggs
1 1/2 cups seasoned bread crumbs (like Panko)
1 cup vegetable oil (for deep frying)

Instructions:

Beat eggs in a medium bowl until frothy.

Mix flour, salt and pepper in another medium bowl.

Dredge cicadas in flour, shake off excess.

Dip cicadas into eggs, then press cicadas into bread crumbs.

Turn cicadas over and press into bread crumbs again to coat both sides.

Pour enough oil into heavy large pot to reach depth of 2 inches.

Heat to 350 degrees F.

Working in batches, add cicadas to hot oil.

Deep-fry until cooked through, about 1 minute.

Using tongs transfer cicadas to paper towels to drain.

Arrange cicadas on platter.

Serve with Tonkatsu sauce for dipping.

Other Delicious Cicada Recipes in This Cookbook:

Christmas Figgy Pudding Recipe

Christmas Fig Pudding

by The Recipe Lady

Traditional Holiday Christmas Figgy Pudding Recipe

Ingredients:

1 3/4 cups buttermilk
12 oz. dried Calimyrna figs, coarsely chopped
1 1/2 cups flour
1 cup white sugar
2 1/2 teaspoons baking powder
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. salt
3 eggs
1 1/2 cups dry bread crumbs
1 (2.45 ounce) package sliced almonds
3 tbsps. orange marmalade
1 tbsp. grated orange zest
1/2 tsp. orange-vanilla flavoring

Instructions:

Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes.

Set aside until cool.

Preheat oven to 350 degrees F (175 degrees C).

Grease a tube pan.

Sift flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a bowl.

Beat eggs in a large bowl with an electric hand mixer on high for 1 minute.

Add fig-and-buttermilk mixture, bread crumbs, butter, almonds, orange marmalade, orange zest, and orange-vanilla flavoring to the beaten eggs.

Beat on low speed until blended.

Gradually add flour mixture while beating until just incorporated into a batter.

Spoon batter into prepared pan.

Grease a sheet of aluminum foil and use to cover pan.

Bake until firm and pulling away from sides of the pan, about 2 hours.

Set aside to cool for 10 minutes before removing from pan.

Serve and enjoy!

Other Great Christmas Pudding Recipes in This Cookbook:

Tuna Patty Recipe for the Corona Virus

Tuna Fish Cake Recipe for the Corona Virus

by The Recipe Lady

Tuna Patty Recipe for the Corona Virus

Ingredients:

2 eggs
2 teaspoons lemon juice
3 tablespoons grated Parmesan cheese
10 tablespoons Italian-seasoned bread crumbs
3 (5 ounce) cans tuna, drained
3 tablespoons diced onion
1 pinch ground black pepper
3 tablespoons vegetable oil

Instructions:

Beat eggs and lemon juice in a bowl.

Stir in Parmesan cheese and bread crumbs to make a paste.

Fold in tuna and onion until well-mixed. Season with black pepper.

Shape tuna mixture into eight 1-inch-thick patties.

Heat vegetable oil in a skillet over medium heat.

Fry patties until golden brown, about 5 minutes per side.

Serve and enjoy!

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Campfire Grilled Cajun Blackened Catfish Recipe

Campfire Grilled Cajun Blackened Catfish Recipe

by The Recipe Lady

Campfire Grilled Cajun Blackened Catfish Recipe

Ingredients:

1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 (4 ounce) catfish fillets, skinned
3/4 cup unsalted butter

Instructions:

In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined.

Press the catfish fillets into the spice mixture to thoroughly coat.

Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill.

Melt butter in a glass or metal bowl.

Light the burner, and place a large cast-iron skillet onto the burner over high heat.

Pour about 1/4 cup of melted butter into the skillet.

Set remaining 1/2 cup of butter aside.

When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet.

Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side.

Pour remaining 1/2 cup of butter over the catfish.

Serve and enjoy!

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T

Stuffed Bell Peppers Recipe

Stuffed Bell Peppers Recipe

by The Recipe Lady

Almost everyone has a jar of pasta sauce in their pantry. But what do you do with it other than make pasta? Cooking spaghetti or lasagna are delicious ideas, but pasta sauce can be used for much, much more. Pasta sauce is an inexpensive staple that we can stock up on when it is on sale or when there are good coupons available. Here is a great recipe for stuffed bell peppers that you can make with pasta sauce. You can use any color bell pepper: red, yellow, orange or green. They all taste wonderful.

Ingredients:

4 large bell peppers, any color
1 lb lean ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
2 cups pasta sauce
3/4 cup shredded mozzarella cheese

Instructions:

Cut thin slice from stem end of each bell pepper to remove top of pepper.

Remove seeds and membranes and rinse peppers.

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown.

Drain.

Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.

Heat oven to 350 degrees F.

Stuff peppers with beef mixture.

Stand peppers upright in un-greased 8-inch square glass baking dish.

Pour remaining pasta sauce over peppers.

Cover tightly with foil.

Bake 10 minutes.

Uncover and bake about 15 minutes longer or until peppers are tender.

Sprinkle with cheese.

Serve and enjoy!

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Mexican Seven Layer Dip Recipe

Mexican Seven Layer Dip Recipe

by The Recipe Lady

Mexican Seven Layer Dip Recipe

Ingredients:

1 can refried beans
1 cup light sour cream
1 cup guacamole
1.5 cups homemade chunky salsa drained
2 small cans sliced black olives
1.5 cup shredded Mexican cheese
1 jalapeno sliced

Instructions:

In an 8 x 8 casserole dish add the first layer of refried beans to the bottom of the dish.

Layer on top of the refried beans one layer of sour cream.

Add guacamole or mashed avocado layer on top of the sour cream.

Drain salsa in a colander to remove excess liquid

Spread salsa over the guacamole layer.

Evenly distribute sliced black olives on top of the layer of salsa.

Evenly distribute shredded Mexican cheese on top of the black olives.

Evenly distribute jalapeno slices across the top of the cheese.

Serve and enjoy!

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Mango Salsa Recipe

by The Recipe Lady

Mango Salsa Recipe

Ingredients:

3 ripe mangos, diced
1 medium red bell pepper, chopped
1/2 cup red onion, chopped
1/4 cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1/4 cup lime juice
1/4 teaspoon salt

Instructions:

In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño.

Add lime juice and mix well.

Season to taste with salt.

Let rest for 10 minutes or longer.

Serve and enjoy!

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