My favorite: very simple, very tasty!
Ingredients:
8 squares of good-quality dark, white, or milk chocolate
30 dry roasted cicadas
Directions:
1. Roast teneral cicadas for 15 minutes at 225F.
2. Meanwhile, melt chocolate in a double-boiler over low heat. Dip insects in chocolate, place on wax paper and refrigerate until hardened.
Yield:
30 cicadas
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