Yummy Mummy

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This is a very tasty recipe. The sauce is the bomb. I added arms and legs to my molding and it turned out even better. I couldn't find phylo dough so I used strips of cresecent rolls dough and it worked out great. It's a bit time consuming but worth the effort. Your guests will oooh and aaaah over it!

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This is one of those recipes you need to read through a few times before starting. There are more steps to getting the thing wrapped up than you think. I always end up skipping some towards the end. I also don't do the eyes or hieroglyphs. Also, transferring your prosciutto-wrapped mummy onto your phyllo, then getting the whole thing onto a serving platter is a bit of a trick--prepare for things to fall apart, and to be okay with that.

The great thing about this recipe is, though, no matter how sloppy a job you do, it still comes out cute, flaky and delicious. (Here's a pic of a recent attempt: http://farm3.static.flickr.com/2482/4047382240_c11f18511e.jpg

Also, the flavors are really great together! Most importantly, don't focus so much on your mummy that you forget your roasted red pepper dipping sauce, because it is delicious and totally makes the recipe, bringing all the flavors together. I'm keeping all the leftover sauce to spread on sandwiches for the next week.

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very creative and yummy

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When I watched the episode on how to make this Rachael said anything goes, so I eliminated the parsley and added basil and chives. This was delicious and looked amazing!! My husband and I had a great time making this, and would be alot of fun to get the kids in there too.

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Alot of fun for everyone and it tasted great. Family and friends loved it!

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Great and fun recipe for Halloween, very tasty. But this is Emeril's recipe, why does it say courtesy of Rachel Ray and have her picture!?

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I have tried this recipe at two different events, and it disappeared witin 10 minutes each time. It has already been requested for this year's Halloween party.

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everyone loved this dish and it was fun to make

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This looked fantastic, and it was lots of fun to make. I didnt care for the flavors - I didnt think they went well together. But, what a great look for a Halloween party!

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Speaking as a novice cook, here are my comments as a result of making this for an adult Halloween party.

1 Since we don?t like prosciutto, I used as a base for the mummy a thin slab of Italian sausage patty, lightly browned. I had to use a couple of pieces, which I laid on parchment paper on my work surface.
2 For the Essence, instead of making enough to store, I used shakes from the spice bottles to approximate the required ratios. I went light on the cayenne pepper.
3 I didn?t quite understand the described shape of the mummy. The cheese mixture is very moldable so I fashioned legs, a head, and arms that stick out as if he?s getting ready to rise from the coffin. I cut the sausage base to fit the mummy shape. I covered the shape with more sausage but that may not be necessary.
4 Phyllo is very forgiving in this recipe. If the sheets break, don?t sweat it. The final step of "bandages" covers up any mistakes. The arms stayed up after baking!
5 Instead of brushing on soppy butter, try butter-flavored cooking spray.
6 I moved my work-surface parchment paper with the "sculpture" on top to the baking sheet. No worries re falling apart!
7 Because the final result looked like a bandaged mummy, I didn't feel badly about forgetting to put olives for eyes and peppers for hieroglyphics.
8 I made this at 11 am and warmed it later in the oven. My sister warned me not to microwave it.