Dinosaur Eggs Recipes

DINOSAUR EGGS

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.

DINOSAUR EGGS

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.

DINOSAUR EGG

Steps:

• 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.
• Make the crust: mix the flour, 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. (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. 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 325ºF/160°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!

DINOSAUR EGG

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!

GIANT DINOSAUR EGGS FILLED WITH NUTELLA

Steps:

• Heat the oven to 250 degrees F (225 degrees F if you have a convection oven). Line two sheet pans with parchment paper or silicone baking mats.
• In a stand mixer fitted with the whip attachment, beat the egg whites on low to medium-low speed until they form soft peaks, 2 to 3 minutes. Increase the speed to medium and beat in the sugar 1 teaspoon at a time. Beat until the mixture is glossy and thick; it will resemble marshmallow cream.
• Remove the bowl from the mixer and scrape any meringue off the whisk. Sift the cornstarch over the meringue, add the vinegar and vanilla, and gently fold until everything is incorporated.
• Dip a very large spoon into warm water. Let excess water drip off, then scoop into the meringue. Drop the meringue onto one of the prepared pans; the shape of the spoon is oval, so when you place the meringue on the sheet pan, it should resemble a jumbo egg. Continue scooping, rinsing the spoon in warm water after every scoop for neat, smooth meringues.
• Bake the meringues into the oven and bake until they are very light and dry and easily lift off the pan, at least 90 minutes. If they start to color slightly, lower the oven by at least 25 degrees F. Don't rush the meringues; when in doubt, leave them in longer. Turn off the oven (don't open the door). Let the meringues cool slowly in the oven for 30 to 40 minutes. Remove the pans from the cool oven. The meringues are ready to be filled when totally cooled.
• Fit a piping bag with a doughnut-filling tip or a plain number 5, 6 or 7 tip. Fill the bag with the Nutella or (or chocolate, vanilla or butterscotch pudding). Flip each egg over and, with a melon baller, make a hole just large enough for the tip of the piping bag to fit. Squeeze the filling into an egg just until you can see that it's starting to come out. Flip the egg onto a serving platter. Continue until all the eggs are filled.
• Instant birthday party! Mark my words, this will become the new birthday cake.

JALAPENO DINOSAUR EGGS

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.