Chicken Mummies Recipes

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MUMMY CREAM HORNS



Mummy Cream Horns image

Simple, sweet and just a little scary, these Halloween-inspired mummies are a perfect party treat.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the cones
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten
1 cup heavy cream
1/4 cup confectioners' sugar
1 1/4 cups confectioners' sugar, plus more for dusting
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons milk
Pinch fine salt
16 candy eyes

Steps:

  • For the horns: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Spray 8 metal cream horn cones or sugar cones wrapped in foil with nonstick cooking spray. Cut the puff pastry into 8 even strips. Starting at the point of each cone, wind a pastry strip around the cone, overlapping the layers slightly to cover the cone with a spiral of pastry. Lightly brush the pastry with the egg wash and place the cones seam-side down on the prepared baking sheet. Bake until golden brown, about 20 minutes. Cool the pastry on the cones, then remove.
  • For the filling: Whip the cream and confectioners' sugar with an electric mixer in a medium bowl until stiff peaks form. Transfer to a pastry bag and refrigerate until ready to use.
  • For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl and whisk until smooth. Transfer to a second pastry bag.
  • To assemble: Pipe the whipped cream into each horn to fill. Dust with confectioners' sugar to coat. Dab some icing on the back of each eye and affix 2 eyes to each horn. Pipe the icing back and forth over each horn to resemble a mummy.

MUMMY-AKI CHICKEN FINGERS



Mummy-aki Chicken Fingers image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 10

2 pounds chicken tenders (10 to 12 tenders)
1 cup store-bought teriyaki marinade
Bloody Sweet and Sour Sauce, recipe follows
6 sheets phyllo dough
Nonstick cooking spray
1 cup ketchup
1/2 cup rice vinegar
1/4 cup brown sugar
2 tablespoons soy sauce
2 teaspoons grated ginger

Steps:

  • Position an oven rack on the upper third of the oven and preheat to 425 degrees F.
  • Place the chicken and teriyaki in a re-sealable bag and refrigerate, 30 minutes to 1 hour.
  • Tear the phyllo into small pieces and place in a shallow dish. Dry off the tenders with a paper towel and dredge in the torn phyllo. Place the chicken on a baking sheet sprayed in cooking spray and then spray the chicken generously with cooking spray. Bake until golden brown, about 12 minutes. Insert skewers into each chicken and serve with the Bloody Sweet and Sour Sauce.
  • Add the ketchup, vinegar, sugar, soy sauce and ginger to a small saucepan. Mix well and bring to a boil. Lower the heat to a simmer and cook, about 10 minutes.

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