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Recipes

Appetizers | Entrees | Sides | Desserts | Nutritional Chart

Fried Insects Bowl of Worms  

APPETIZERS: 

Cricket and Bacon stuffed Mushrooms

  • ½ Cup of Roasted Crickets 
  • 1 Package of bacon 
  • 1 8 oz Package of Cream Cheese (room temp.) 
  • 2 Quarts of whole Portabella Mushrooms 

In a bowl add cream cheese and roasted crickets. Wash Mushrooms and remove stems from caps. Place caps on a cookie sheet covered in foil. Fry Bacon until brown and crispy. Move to paper towel to drain. While the bacon is still warm, add to the cream cheese and cricket mixture and mix well. Next Spoon the mixture into mushroom caps. Bake at 350 degrees for 20 minutes.

Easy Termite Salsa Dip

  • 1( 8) oz package of cream cheese, room temperature 
  • ½ cup of roasted termites 
  • 1 jar of your favorite salsa 
  • 1 (8) oz bag of a shredded Mexican cheese blend 

Spread the cream cheese evenly in the bottom of a small casserole dish. Next spread the salsa evenly over the layer of cream cheese. Top the mixture with shredded cheese and roasted termites. Bake at 350 degrees for 20 minutes or until dish is heated through. 


ENTREES: 

Chicken & Ant Casserole

  • 1 rotisserie chicken 
  • 1 cup of ants 
  • 1 box of instant rice 
  • 1 (16) oz bag of shredded sharp cheddar cheese 
  • 1 bunch of broccoli 
  • Salt & Pepper to taste 
  • Cook box of instant rice according to package directions. Cut Broccoli tops into bite size pieces. Mix all ingredients together and pour into a casserole dish. Bake at 350 degrees in oven for approximately 30 minutes. 

Termite and Rice Soup

  • 2 cups of termites 
  • 2 cups of cooked rice 
  • 8 cups of water 
  • 1 cup of chopped carrots 
  • 1 cup of chopped celery 
  • 10 beef bouillon cubes 
  • ½ cup chopped onion 
  • ¼ cup chopped fresh parsley 

Combine water, carrots, celery, onion, parsley and bouillon cubes in large pot. Bring to a boil and reduce heat to a simmer. Simmer for 45 minutes. Add termites and rice. Simmer for another 10 – 15 minutes and serve. 


SIDES:

Green Bean & Roasted Grasshopper Casserole

  • 2 cans of French green beans, drained 
  • ¼ cup diced onion 
  • 4-6 drops of Worcestershire sauce 
  • 1 can of cream of mushroom soup 
  • 1 ¼ cup of a shredded white cheese blend 
  • 1 cup of roasted grasshoppers 

Put first four ingredients into a mixing bowl. Add all but a ¼ cup of cheese blend and mix well. Pour into a small casserole dish. Top the mixture with roasted grasshoppers and remaining cheese blend. Bake for 15-20 minutes, at 350 degrees, or until casserole is heated through.

Mealworm Antipasto Salad:

½ cup of mealworms

  • ½ cup tomatoes 
  • ½ cup diced bell peppers 
  • ½ cup of diced pepperoni 
  • ½ cup diced ham 
  • ½ cup of olives 
  • 1 cup of cubed cheese 
  • ½ cup Zesty Italian dressing 

Mix all ingredients together until well blended. Chill before serving.


DESSERTS: 

Meal Worm Funnel Cakes

  • 1 box of funnel cake mix 
  • 1 funnel (make sure the funnel is big enough for the meal worms to pass through) 
  • ½ cup of meal worms 
  • ½ cup powdered sugar 
  • Sliced Strawberry’s 
  • Oil – Either a deep fryer or 2 inches deep in a skillet. 

Mix funnel cake mix according to package directions. Add in meal worms. Drop into hot oil and fry on each side until a light brown. Remove from oil and drain on paper towel. Top with powdered sugar and fresh strawberries.

Candied grasshoppers

  • 1 package of candied apple caramel square wraps 
  • 1 cup of grasshoppers 
  • 8 Oreo cookies crushed 

Lay one caramel square wrap on counter and cut in half. Place grasshoppers at one end of strip and roll up. Fold ends in to seal. Work in hands gently until Caramel is soft and then roll in cookie crumbs. Repeat until all the grasshoppers are used. 


Insects versus the Usual Dinner Fare Nutritional Value Chart 

 

 

Fat  (g)

Protein  (g)

Carbohydrate 

Cricket

6

13

5

Termite

-

14

-

Ants

4

14

3

Meal Worms

6

9

2

Grasshoppers

3

14

2

Beef

10

27

-

Pork

22

32

-

Chicken

2

22

0

Tuna

3

24

0

All values are based on 100 gram servings and are averages. Values can vary when cooking depending on cooking methods and cuts of meat.
**Florida Pest Control recommends that all insects to be used for human consumption be purchased from a reputable source.

Close to 80% of the world’s population eats insects! Insects are a great source of protein and low in saturated fats. Commonly consumed insects include: Beetle grubs, crickets, cicadas, grasshoppers, ants, termites and caterpillars.

Entomophagy is generally the term used for humans consuming insects (entomo – insect, phagy – eating). Animals that eat insects are often called insectivores.

In the United States, we tend to be squeamish about eating insects.What some of us don’t realize is there are insects in most of the products we purchase at the grocery store! The Food and Drug Administration has Food Defect Action Levels for commodities. These action levels list the quantity of insects parts (among other things) that would make a product adulterated and not fit for human consumption. In the case of peanut butter, for example, it would be an average of 30 or more insect fragments per 100 grams!

We also consume insects in the form of food coloring! Cochineal, carmine or carminic acid are all terms for a type of red food coloring derived from the scale insect, Dactylopius coccus. Not only is this red dye used for food stuffs and beverages, it is also used for cosmetics.

If you are daring enough to eat insects knowingly, there are many places where they may be purchased. Reputable online sites and ethnic food stores often sell culinary delights such as curry flavored mole crickets, chocolate covered ants, sour cream and onion flavored crickets, roasted mealworms and spicy giant bug paste. Bug Appétit!