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Bug RecipesEdit


  • ¼ c. butter
  • 6 cloves garlic, crushed
  • 2 c. ants.
  • 2 tbsp. butter
  • ½ lb. larvae or pupae
  • 1 small onion
  • 3 Serrano chilies, chopped
  • 1 tomato, chopped
  • Salt and pepper
  • Cumin
  • Oregano
  • Taco shells
  • 1 lb. chocolate
  • Sauté pans
  • Double boiler
  • Candy mold

Sauteed antsEdit

Melt 1/4 C. butter in a saute pan on low heat. Add garlic and 1 cup ants. Enjoy them as an appetizer.

Ant brood tacosEdit

Heat 2 tablespoons butter in a small saute pan. Add the larvae and cook for 1 minute. Add the onion, serrano chilies, tomatosalt, pepper, cumin, and oregano. Serve in taco shells.

Chocolate covered antsEdit

Melt 1 lb. chocolate in a double broiler. Fill each candy mold cavity halfway with chocolate. Add three to five ants until you have used 1 cup ants, and then fill the mold with chocolate. Place the candy mold in the refrigerator for 5 minutes, or until the chocolate sets. Remove the candy from mold and serve. There is a surprise in every bite.


  • Frozen beetles
  • Soup
  • 2 c. low-fat cottage cheese
  • 1½ tsp. lemon juice
  • 2 tbsp. skim milk
  • ½ c. reduced calorie mayonnaise
  • 1 tbsp. parsley, chopped
  • 1 tbsp. onion, chopped
  • 1½ tsp. dill weed
  • 1½ tsp. Beau Monde
  • 1 c. dry-roasted rootworm beetles
  • Crackers
  • ½ c. butter, melted
  • ½ c. honey
  • 3 qt. popcorn, popped
  • 1 c. dry-roasted beetles

Dry roasted beetlesEdit

Make dry-roasted beetles. Place clean, frozen beetles on a baking sheet. Bake them in an oven preheated to 200 degrees for 1 to 3 hours, until they're crispy. Then crush them with a spoon and add them to your favorite soup.

Rootworm dipEdit

Make rootworm beetle dip. Mix cottage cheese, lemon juice, and skim milk in a bowl. Add the mayonnaise, parsley, onion, dill weed, Beau Monde, and dry roasted beetles. Mix well and refrigerate. Spread the dip on crackers and enjoy.

Popcorn crunch(with beetles)Edit

Make popcorn crunch. Place the butter and honey in a small saucepan and cook on low heat for 5 minutes. Put the popcorn and insects in a medium bowl, pour the butter mixture on top, and mix. Spread the popcorn on a baking sheet. Bake at 350 degrees for 10 to 15 minutes, or until crisp. The kids will love it.


  • Frozen caterpillars
  • Condiments
  • Cornbread mix
  • Dry roasted borers
  • Witchetty grubs
  • Green caterpillars
  • Oil

Dry roasted catterpillarsEdit

Make dry roasted caterpillars. Place frozen caterpillars on a baking sheet and bake them at 200 degrees for 1 to 3 hours, until they're crispy. Serve the caterpillars with your favorite condiment.

Borer cornbreadEdit

Make corn borer cornbread muffins by preparing cornbread batter, stirring in the borers, and baking the muffins according to package directions.

Eat'em live!Edit

Eat a live witchetty grub. Hold it by the head, lower it into your mouth, bite it off at the neck, and chew quickly.

Fried green catterpillarsEdit

Make fried green caterpillars. Remove the intestines and stomachs and boil the caterpillars for 5 minutes. Place the boiled caterpillars on a baking sheet and bake them at 200 degrees until they're dried. Then fry them in oil until they're crispy. Enjoy!


  • Frozen crickets
  • 2¼ c. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. butter, softened
  • ¾ c. brown sugar
  • ¾ c. sugar
  • 1 tsp. vanilla
  • 2 eggs
  • ½ c. dry roasted crickets
  • 1 12-oz. package chocolate chips
  • Melted chocolate
  • Baking sheets
  • Spoons
  • Spatula
  • Electric mixer
  • 1 c. nuts (optional)
  • Internet access (optional)

Dry roasted cricketsEdit

Make dry roasted crickets by placing clean, frozen crickets on a baking sheet. Bake them in an oven preheated to 200 degrees for 1 to 3 hours, or until crispy. Then crush the baked crickets with a spoon and substitute them in any recipe that calls for nuts.

Chocolate chirpy cookiesEdit

Make chocolate chirpy chip cookies by combining the flour, baking soda, and salt in a small bowl. Preheat your oven to 375 degrees and, in a large bowl, beat the butter, brown sugar, sugar, and vanilla using an electric mixer until the mixture is light and fluffy. Beat in the eggs and, with the mixer on low, gradually add the flour mixture. Then fold in the dry roasted crickets and chocolate chips. Drop 2 tablespoons of the batter onto a baking sheet and bake for 8 to10 minutes.


  • Tarantulas, defanged
  • Tempura batter
  • Oil
  • Garnishes
  • Condiments
  • Salt
  • Garlic
  • Lighter
  • Deep fryer
  • Paper towels
  • Knife

Tempura spiderEdit

Make tempura tarantulas. Start by removing the spider's abdomen. Singe off all of the hair with a lighter. Make the tempura batter according to the package directions and dip the tarantula in the batter. Put the spider in a deep fryer for 1 minute, or until it's crispy.

Deep-fryed spiderEdit

Make deep fried tarantula without the tempura by first seasoning it with salt and garlic. Place the seasoned spider in a deep fryer for 1 minute, or until it's crispy. They are crispy on the outside and gooey in the middle.

File history

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current22:53, February 11, 2013Thumbnail for version as of 22:53, February 11, 2013300 × 220 (19 KB)Dinner111 (wall | contribs)


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