Dinosaur Eggs Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water; let stand at room temperature for 30 minutes. Stir in cinnamon. In a large measuring cup with a spout, beat milk and pudding mix until blended, about 1 minute. Quickly whisk into gelatin until smooth. , Pour into a 13-in. x 9-in. pan coated with cooking spray. Refrigerate for 3 hours or until firm. Cut into ovals or use an egg-shaped cookie cutter.

Steps:

• Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
• Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
• Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
• Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
• Cut the lengthwise and serve with mustard sauce.

Steps:

• For the chicken: Slide plenty of herbs under the chicken skin. Put garlic in the cavity, along with any remaining herbs. Rub the chicken with pepper and olive oil.
• For the "Play Doh" crust: Mix the flour, egg whites and salt well, then add enough water to make a dough.
• Roll out 1/4 the dough to make a base for the chicken to sit on. Cook's Note: If it rips, it's probably because it needs a little more flour. Set the dough base on a baking sheet. Lay the chicken on it. Roll out the remaining dough, drape it over the chicken, and seal, hermetically. Cook's Note: No holes or rips allowed, so, if you must, make patches out of excess dough, stick them on, and seal.
• Add a splash of water to an egg yolk and paint the pastry case all over.
• Bake for 1 1/2 hours at 325 degrees F/160 degrees C. Let the bird sit out of the oven 10 minutes before serving. Cut off the crust and discard it. Carve the meat and serve. You'll be amazed at how the herb taste will have penetrated the meat!

Steps:

• In a large bowl, dissolve gelatin in boiling water; let stand at room temperature for 30 minutes. Stir in cinnamon. In a large measuring cup with a spout, beat milk and pudding mix until blended, about 1 minute. Quickly whisk into gelatin until smooth. Pour into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray. Refrigerate for 3 hours or until firm. Cut into ovals or use an egg-shaped cookie cutter.

Steps:

• divide sausage into 12 equal portions and shape into thin patties.
• mix cornmeal or bread crumbs with pepper, salt and cayenne pepper.
• slice jalapenos in half and remove most of the seeds and membranes.
• slice cheese into sticks that will fit in the jalapenos used.
• slice ham into strips that will wrap around cheese.
• place wrapped cheese into jalapeno cavity and reassemble halves.
• form sausage patties around stuffed jalapenos, covering completely.
• roll covered peppers in flour;.
• then egg wash;.
• then finish with seasoned crumb or cornmeal mixture.
• allow to dry on a platter for about 5 minutes.
• put oil in a large pot to a depth of about 1 1/2 inches.
• heat to 325 degrees.
• with a slotted spoon, lower covered peppers into hot oil.
• cooking a maximum of 4 peppers, brown until well browned.
• when browned, check with a chef's/digital thermometer (about 7-8 minutes).
• insert to a depth of about 1/4 inch, looking for a temperature of 175 degrees.
• allow to cool on absorbent towels, then slice across into 3/4 inch slices.
• arrange on serving platter or keep warm if serving later.
• serve with ranch or other favorite dipping sauce.