Frogs On A Log Recipes

FROGS ON A LOG

Steps:

• Spread celery with cream cheese.
• Top with olives.

FROG IN THE HOLE

Steps:

• Take each slice of bread and remove a hole two inches in diameter from the center. A jelly jar lid works very well as a quick discard for the center. Using a pancake griddle or a large teflon pan, heat one ounce of clarified butter over medium heat. Toast each slice of bread on one side for three minutes. As you flip each slice of bread, carefully crack an egg through the hole and saute the egg inside. When the egg sets on one side, but the yolk is still soft, turn the toast over, careful not to crack the yolk. Saute for an additional two minutes. While the eggs are cooking, in a mixing bowl season tomato slices and shaved onions with olive oil, red wine vinegar, salt and pepper. For the presentation, stack tomatoes and onions in one corner of the plate. Lean the frog in the hole against the tomatoes and garnish with a rosette of three slices of smoked salmon.

FROG ON A LOG

Steps:

• 1. Begin by separating the eggs. Place the yolks in a separate dish for later use, and whisk the whites together with about a tablespoon of cream or milk and the Herbs of Province mixture to your liking. Soak the bread in the mixture. 2. Put the oven on broil and the bacon on a rimmed cookie sheet. Position the cookie sheet about 4 inches from the coil. They will spend 2 minutes under the broiler. Then flip them. You want them cooked but not crunchy. They need to be soft and pliable. 3. Place a skillet on med/low heat with a dab of butter and oil. When skillet is hot place the bread in the skillet next to each other. Let it cook for about 30 seconds to 1 minute before flipping. You want the bread to begin to brown just a little. After flipping pour remaining egg white mixture over the top of the two pieces of bread, connecting them. Wait a minute or so and then flip again. 4. Form the bacon into a circle and place in middle of the bread to make a little circle. Then place the egg yolks in the middle of the bacon circles. Though bacon is delicious. The main purpose for the bacon is to keep the yolks from rolling off the bread into the skillet. Next drape the cheese over the top of the bacon, covering the yolks. 5. Now pour the wine into the skillet and cover. The wine should steam immediately, melting the cheese, cooking the yolks and preventing the bottom of the toast from burning. This should take about 30 seconds to 1 minute. 6. Last, if you so desire, add some hot sauce before plating. This recipe can be cut down by changing all the main ingredients to 1 instead of 2. I've been playing with this recipe for a couple of years. If you have any suggestions please post them. Have fun.

FRIED FROG'S LEGS

Steps:

• Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
• Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
• Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.

FROGS (AKA MACAROONS)

Steps:

• Line two baking sheets with waxed paper.
• In a large saucepan, stir together cocoa, sugar, milk and butter.
• Boil for 5 minutes, then remove from heat. Stir in vanilla extract, coconut and oats. Combine well.
• Drop by tablespoonfulls onto prepared cookie sheets.
• Refrigerate 1 hour or until set.
• Keep refrigerated.