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ARS Home Plains Area Sidney, Montana Northern Plains Agricultural Research Laboratory NPARL Docs Just For Kids





- NPARL Main Page
- About NPARL
- History of NPARL
- Agricultural Systems Research Unit
- Pest Management Research Unit

"Bug" Recipes
Are there bugs in your food???  Try to pick out some of your favorites and tell your friends what you had for dinner last night.  Just remember that these recipes are ONLY for fun!
Appetizers  |  Snacks  |  Main Courses  |  Desserts
Main Kids PageAgricultureInsects"Bug" RecipesLewis & ClarkSoil & OrganismsOther Fun Websites**Appetizers**Garlic Butter Fried GrasshoppersIngredients:1/4 cup butter6 cloves garlic1 cup cleaned insectsDirections: Melt butter in fry pan. Reduce heat. Saute garlic in butter for 5 minutes. Add insects. Continue sauteing for 10-15 minutes, stirring occasionally.Crackers and Cheese Dip with Candied CricketsIngredients:8 oz. cream cheese4 oz. shredded cheddar cheese1 tsp. Worchestershire sauce2 tsp. chopped onions1 tsp. chopped green pepper2 tsp. Miracle Whipcandied cricketsDirections: Soften cream cheese. Introduce remaining ingredients. Spread mixture on cracker and top with a candied cricket.Dry Roasted GrasshoppersDirections: Spread fresh, frozen and cleaned insects on paper towels on a cookie sheet. Bake at 200 degrees for 1-2 hours until desired state of dryness is reached. Check state of dryness by attempting to crush insect with spoon.Rootworm Beetle DipIngredients:2 c. low fat cottage cheese1 1/2 tsp. lemon juice2 tbsp. skim milk1/2 c. reduced calorie mayonnaise1 tbsp. parsley, chopped1 tbsp. onion, chopped1 1/2 tsp. dill weed1 1/2 tsp. beau monde1 c. dry-roasted root worm beetlesDirections: Blend first 3 ingredients. Add remaining ingredients and chill.Slug FrittersIngredients:10 freshly slaughtered slugs (cleaned of all outer mucous)1/2 c. of cornmeal1/2 c. of high protein flour3 eggs2 egg yolks1/4 tbsp. of butter4 tsp. of sour creamDirections: First chop slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tsp. of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbsp. of butter in a saute pan and pour the batter into 2 1/2 inch cake in two batches. Serve wam with a dollop of sour cream.**Snacks**Insect CrunchIngredients:1/2 c. butter1/2 c. honeybig bowl of popcorn1 c. roasted insects (crickets, grasshoppers, bees, ants)Directions: Slowly heat butter and honey and mix well. Mix the insects with the popcorn and pour in the butter/honey mixture and stir well. Spread this out on a cookie sheet and bake at 350 degrees for 10 minutes. Cut into small pieces and serve.Bug BloxIngredients:2 large packages gelatin2 1/2 c. boiling water (do not add cold water)Directions: Stir boiling water into gelatin. Dissolve completely. Stir in dry-roasted leafhoppers. Pour mixture slowly into 9x13 inch pan. Chill at least 3 hours. BLOX will be firm after 1 hour, but may be difficult to remove from pan.Cutting blox: dip bottom pan in warm water 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift with index finger or metal spatula. If blox stick, dip pan again for a few seconds.Pop-MothHeat a little macadamia oil in a saucepan. Throw in a handful of popcorn and two handfuls of whole Bogong moths. Cover the sauce and continue heating while mixing the contents by shaking the pan until the corn has all popped and the moths are hot. The oil can also be sweetened by adding a spoonful of golden syrup or honey after popping the corn.**Main Courses**Locust BisqueIngredients:1 gallon of locust shells2 onions, roughly chopped1 clove garlic, chopped1 celery stalk2 carrots1/2 tsp. powdered mace slat (and pepper to taste)1 c. whipping creamDirections: Put all ingredients except whipping cream into a large stew pot, and fill with water. Bring to the boil, reduce heat, and simmer for 3 hours. Process in blender or food processor in batches, and strain before returning to clean pot. Add whipping cream, being sure not to allow to boil. Serve with animal crackers.Fried Green Tomato HornwormsIngredients:3 tbsp. olive oil16 tomato hornworms4 medium green tomatoes (sliced into 1/4 inch rounds)salt and pepper to tastewhite cornmeal Directions: In a large skillet or wok, heat oil. Then lightly fry the hornworms, about 4 minutes, taking care not to rupture the cuticles of each insect under high heat. Remove with a slotted spoon and set aside. Season tomato rounds with salt and pepper, then coat with cornmeal on both sides. In large skillet, fry tomatoes until lightly browned on both sides. Top each round with 2 fried tomato hornworms.Mealworm Fried RiceIngredients:1 egg, beaten1 tsp. oil3/4 c. water1/4 c. chopped onions4 tsp. soy sauce1/8 tsp. garlic powder1 c. Minute rice1 c. cooked mealwormsDirections: Scramble egg in a saucepan, stirring to break egg into pieces. Add water, soy sauce, garlic, and onions. Bring to a boil. Stir in rice. Cover; remove from heat and let set for 5 minutes.Natural Treat (Earthworms)Ingredients:1 1/2 lbs Earthworms1/2 lg onion chopped1/4 c. Chicken bouillon1 c. Sour cream3 tbsp. butter1/2 c. mushroomswhole wheat flourDirections: Thoroughly wash and purge the earth worms before using them. To purge, boil the worms three times then bake them in the oven at 350 for 15 minutes. Coast the worms with the flour and roll them in butter. Add salt to taste. Add bouillon and simmer for thirty minutes, stirring occasionally. Saute onions and mushrooms separately in butter. Add both to the earthworms. Stir in sour cream. Serve over rice or chow mien noodles.Grasshopper GoulashIngredients:20 Grasshoppers chopped2 handfuls of mass6 owlets eyes3 c. of chicken blood2 grass snakes innards3 c. of maggotsDirections: Fry chopped grasshoppers with the owlets eyes and innards from the snakes. Once well cooked add the chicken blood. Simmer for 15 min. Serve on a bed of pan fried maggots and garnish with finely chopped moss.Oaxaca EnchiladasIngredients:About 1000 grasshoppers1/2 c. chili saucepinch of saltgarliconion1 lemon1 c. guacamole6 tortillasDirections: Soak the grasshoppers in clean water for 24 hours. Boil them, let dry. Fry in a pan with garlic, onion, salt, and lemon. Roll up in tortillas with chili sauce and guacamole.KumbaBake an eggplant until it is very soft. Let it cool and spoon out eggplant from its skin. Add fresh pressed garlic, olive oil, lemon juice, cilantro/coriander, onions, and roasted red peppers. Chop and add celery (or fresh grasshoppers).Grasshopper GumboIngredients:1/2 tbsp. lemon juice1 tbsp. olive oil1 tbsp. honey1/2 tsp. freshly grated ginger1 tbsp. Dijon Mustard2 tbsp. minced fresh herbs(parsley, mint, thyme, and/or tarragon)12 frozen grasshoppers, katydids,locusts, or suitably sized Orthoptera (thawed)1 red pepper(cut into 1 1/2 inch chunks)1 small yellow onion(cut into 8 wedges)Directions: Mix all ingredients for the marinate in a non-reactive baking dish. Add the Orthoptera, cover, and marinate overnight. When ready to cook, remove the insects from the marinade. Pat them dry, for ease of handling. Assemble each kabob, alternately skewing the insects, tomatoes, and onion wedges to create a visually interesting lineup. Cook the kabobs two or three inches above the fire, turning them every 2 or 3 minutes and basting them with additional olive oil as required. The exact cooking time will vary, depending on the kind of grill and types of insects used. Cook no longer than 8-9 minutes.Spider SaladSteam your spiders live, as this is a safe method of both asphyxiating them and keeping them crisp and fresh. You'll want to chop the legs off the larger spiders and quarter them. Prepare a bed of romaine lettuce, parsley, Portobello mushrooms, radishes, and scallions. Toss in approximately 1 cup chipped spiders, much as you would like in a sea food salad, then a generous amount of olive oil, vinegar, lemon juice, and fresh ground pepper.Ant Brood TacosIngredients:2 tbsp. butter or peanut oil1/2 pound ant larva and pupae3 Serrano chilies, raw, finely chopped1 tomato, finely choppedpepper, to tastecumin, to tasteoregano, to taste1 handful cilantro, choppedtaco shells, to serveDirections: Heat the butter or oil in a frying pan and fry the larvae or pupae. Add the chopped onions, chilies, and tomato, and season in a little salt. Sprinkle with ground pepper, cumin, and oregano, to taste. Serve in tacos and garnish with cilantro.Mango Balmain BugsIngredients:8 green blamain bugssalt2 mangoes, peeled and chopped3 tbsp. sour cream1/4 cup lemon juice1 tsp. brown sugar2 tsp. sweet chili sauceDirections: Bring a large pot of water to the boil.  Add some salt  Place bugs in the water, simmer uncovered for 5 minutes, until shells have an orange color.  Carefully separate the heads from the bodies with scissors.  Cut along the underside of the bug and gently remove the meat.  To prepare the mango sauce, place all remaining ingredients into a food processor, process for 20 seconds or until smooth.  Place bugs on individual plates.  Heat sauce and pour over the bugs.Moth DamperIngredients:A generous handful of moths1 c. plain flour1 c. self-raising flour1 c. powered milk1/4 tsp. raising agentwaterDirections: Using a mortar and pestle pound up the moths with the powered milk.  Mix in the remaining dry ingredients.  Ad sufficient water to make a stiff dough and shape into a ball.  Flatten the ball to a height of 2.5 centimeters.  Lightly flour the surface and cook in ash, camp oven, bedourie or domestic oven until cooked trough.  Serve hot when cooked or as toast.Bugs in a BlanketIngredients:Blankets2 large eggs1 1/2 c. milk1 c. plain flour1-2 tbsp. burrawang flour1 tbsp. finely chopped, boiled warraigal greensbutter for fryingDirections: Blend all the ingredients to a smooth mix and leave covered for 1 hour.  Heat and butter a frying pan.  Ladle in sufficient pancake mix to thinly cover the pan.  Cook until bubbles appear and surface is dull, then turn and cook the other side for 1-2 minutes.  Place pancakes on lightly greased dariole moulds (shallow dishes).  Bake in a moderate oven for 5-8 minutes.Battered BugsIngredients:1 2/3 c. plain flour3/4 c. kurrajongs flour, milled fromroasted seedspinch of saltwarm waterBalmain bugs, 2 or 3 per servingextra flouroil for fryingwarraigal greens, blanchedhoneylemon juiceDirections: Blend flour, salt and enough water to make a batter and leave stand for 20 minutes.  Coat bugs with flour, dip in batter and fry in hot oil until golden brown.  Place in pancake lined with warraigal greens.  Heat honey until frothy, add lemon juice and drizzle over bugs.  Garnish with shallot and red capsicum strips.Witjuti Grub and Bunya-Bunya Nut SoupIngredients:15 large grubs15 boiled and peeled bunya-bunya nuts4 sticks celery1 leek2 onions2 liters chicken stockseasoningbay leaveswhole black peppercornsDirections: Bring chicken stock to the boil and add finely chopped celery, leek, and onions.  Bring back to the boil.  Puree grubs in a blender.  Roughly chop bunya-bunya nuts and add nuts and grub puree to the simmering stock.  Add bay leaves and peppercorns and simmer for 1-1 1/4 hours.  Season to taste.  Garnish with cream and freshly chopped parsley.**Desserts**Chocolate Covered GrasshoppersIngredients:2 squares of semisweet chocolate25 dry-roasted grasshoppers with legs and wings removedDirections: Melt chocolate as directed on the box.  Dip insects in chocolate and place on wax paper.  Refrigerate.Mealworm Chocolate Chip CookiesIngredients:1/2 c. butter1/2 c. brown sugar1/2 c. white sugar1 egg1/2 tsp. vanilla1 c. all purpose flour1/2 tsp. salt1/2 tsp. baking soda1/2 c. oats1/2 c. chocolate chips1/4 c. mealworm flourDirections: Cream butter well, then mix in sugar, egg, vanilla flour, salt, baking soda, chocolate chips, oats, and mealworm flour.  Drop batter by the teaspoonful on a greased cookie sheet.  Bake for 10 minutes at 375 F.  This recipe doesn't have much in the way of palpable insect content, but is an excellent way to introduce others to entomophagy.  Even many rather squeamish people will try mealworm cookies, since the cookie format doesn't look "gross" to most people, and since it is rather difficult to actually taste the mealworms, though they enrich the cookie with a somewhat nutty flavor and extra protein.To Make Insect Flour: Spread cleaned insects out on a lightly greased cookie sheet.  Set your oven at 200 degrees and dry insects for approximately 1-3 hours.  When the insects are done, they should be fairly brittle and crush easily.  Take your dried insects and put them into a blender or coffee grinder, and grind them until they are about consistency of wheat germ.  Use in practically any recipe!  Try sprinkling insect flour on salads, add it to soups, your favorite bread recipe, on a boat, with a goat, etc.FruitcakeIngredients:1 c. cricket or grasshopper flour1/4 c. cherries, dried, chopped1/4 c. cranberries, dried, chopped1/4 c. waterDirections: Mix all ingredients together to make a coarse dough.  Pull off enough dough to make finger sized strips and lay these on a lightly oiled cookie sheet.  Bake at 350 F for 20 minutes or until the outside is deep tan (adjusting for the color of the flour) and a toothpick stuck into one comes out clean.  Cool and serve as nutrition bars for snacks, hiking, camping, or store for later use.Extra Information: This recipe is very traditional Amerindian and does not take into account advances in cooking technology-such as yeast.  It is, however, a wonderful nutrition bar packed with protein, carbohydrates, sugars, and about 2% fat (better than granolas).


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