Best 4 Yummy Mummy Recipes

YUMMY MUMMY MEATLOAF

Steps:

• To make the meatloaf:
• 1. Heat the oven to 350°F. Lightly oil a 10 x 13-inch (or 10-inch round) baking dish. Combine the meat, egg, onion, milk, breadcrumbs, salt, and pepper in a large bowl. Shape the mixture into a 10-inch round dome and place it in the baking dish. Mix the 1/3 cup ketchup, 2 tablespoons brown sugar, and 2 tablespoons prepared mustard in a small bowl until blended. Spread the mixture over the meatloaf. Bake for 1 hour. Transfer the meatloaf to a wire rack and let rest for 20 minutes.
• 2. Cook the pappardelle according to the package directions; drain and keep warm while meatloaf rests.
• To make the sauce:
• 1. Combine all the ingredients in a small saucepan. Cook over medium heat, stirring, until bubbly and thickened, about 3 minutes. Keep warm until ready to serve.
• 2. Remove the meatloaf from the pan and place on a serving plate. Cut the mozzarella ball in half. Layer the pasta strands one by one over the meatloaf to look like a mummy's wrappings, adding the mozzarella and two olives for eyes as shown. Surround the meatloaf with more olives. Serve with the sauce on the side.

YUMMY MUMMY CALZONES

Steps:

• Roll out each piece of dough into a rounded triangle shape, about 14-in. high and 11-in. wide at the base of the triangle. Place each on a parchment-lined baking sheet with the tip of the triangle toward you. Lightly score 4-in.-wide rectangle in the center of the triangle 2 in. from the top and bottom. , On each long side, cut 1-in.-wide strips at an angle up to the score line, leaving a triangle in the top center of the wide end for the head., Inside the scored rectangle in the center, layer the cheese, pizza sauce, pepperoni and green pepper. Shape the top center triangle into a head. Starting at the head, fold alternating strips of dough at an angle across filling stopping at the last strip on each side. Fold the bottom dough tip up over the filling, then fold the remaining two strips over the top; press down firmly., Brush dough with egg. Cover and let rise for 15 minutes. For eyes, press 1 olive slice into each head. Discard or save the remaining slices for another use. , Bake at 350 ° for 25-28 minutes or until golden brown. Let stand for 5 minutes before slicing.

YUMMY MUMMY

Steps:

• Roll out dough into a tall, rounded pyramid shape and cut slits all around the outside edge.
• Layer the cheese, sauce and toppings in the middle.
• At the wide end of the pyramid, lift up the large triangle and tuck the edges behind, before rounding them to form the head. Weave the cut strips over the toppings, one at a time, covering the ends with the last strip. This will hold them in place.
• Fold the two slits on the narrow bottom into the middle and roll the whole piece up, tucking it under the last woven strip. Press it down firmly to keep it from coming unrolled. Clip it in half and pull it slightly apart to form the feet.
• Brush the mummy with egg and let it rise for 15-30 minutes.
• Bake at 350° F for 25-30 minutes or until golden brown.

YUMMY MUMMY BRAISED LAMB SHANKS

Steps:

• Preheat the oven to 150°C Finely dice the onions, carrots and celery.
• Heat the oil in a heavy casserole dish or dutch oven until shimmering and brown the lamb shanks on all sides, then set aside.
• Reduce the heat and gently cook the onion, carrot, celery until they are soft and translucent.
• Stir in tomato paste and mustard powder and cook for a few minutes more.
• Stir in the vinegars then return the shanks to the pan.
• Add water to almost cover the meat.
• Place in the oven and cook gently until the meat is falling off the bones, approximately 3 1/2 hours.
• Remove the shanks from the stew, skim the fat from the top, mash the veges into the liquid.
• Bring to a simmer and reduce until nice and thick.
• Stir in the rice flour if the sauce still needs more thickening.
• Add the shanks back to the sauce and bring back to serving temperature, then serve over creamy mashed potatoes, polenta or your favorite starch, add a green vege and you are all balanced and good to go.