Frogsonalog Recipes

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21 BEST WAYS TO COOK WITH TOMATILLOS



21 Best Ways to Cook with Tomatillos image

From elegant appetizers to luscious desserts, these irresistible tomatillo recipes make the most of the unique fruit. Give them a try and impress your family today!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 21

Tomatillo Salsa Verde
Oven Roasted Tomatillos
Roasted Tomatillo Chicken Soup
Cucumber Gazpacho with Tomatillos
Tomato and Tomatillo Salad
Black-Eyed Pea Chile Verde
Tomatillo Rice
Tomatillo Pico De Gallo
Black Bean u0026amp; Roasted Tomatillo Soup
Salsa Verde Shrimp
Tomatillo Huevos Rancheros
Roasted Tomatillo Guacamole
Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette
Mexican Corn Salad with Tomatillos
Butternut Squash u0026amp; Mushroom Enchiladas with Tomatillo Sauce
Fried Tomatillos
Chilled Watermelon Tomatillo Salad
Green Bloody Mary Mix
Tomatillo Black Bean Tostadas
Roasted Tomatillo Chicken Enchilada Pie
Tomatillo and Strawberry Pie

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tomatillo recipe in 30 minutes or less!

Nutrition Facts :

FROGS' LEGS



Frogs' Legs image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

14 ounces (400 grams) garlic
2 ounces (100 grams) flat leaf parsley
1 1/2 ounces (60 grams) unsalted butter
2 1/4 pounds (1 kilogram) fresh frogs legs
A bowl of plain flour mixed with salt and ground black pepper
2 1/8 cups (500 milliliters) goose fat

Steps:

  • Garlic puree: Place the garlic cloves in a saucepan of boiling water. Bring to a boil, drain and repeat 3 times. Once fairly soft, you will find they peel very easily. Place cloves in the blender and blend until thick, smooth, and glossy. Set aside.
  • Parsley sauce: Wash the parsley. Pick the leaves off, place in boiling water, and simmer gently for 3 to 4 minutes. Run under cold water to stop further cooking. Place leaves in a blender and blend to a paste. Squeeze the puree through a sieve, place in a saucepan with a little water, enough to obtain the consistency of a coulis. Cook until it covers the back of a spoon smoothly and evenly. Set aside.
  • Frogs legs: Remove two muscles from the shin part of the leg. Roll the legs in the bowl of plain flour mixed with salt and ground black pepper. Fry gently in the goose fat and butter in a shallow saute pan. Cook the legs until crispy and slightly browned on the outside, about 3 to 5 minutes. Place on a kitchen towel to absorb the excess grease.
  • This dish is best served on a white plate, as it is so colorful. Place a layer of the parsley puree all over the plate. Create a small mound of garlic puree in the middle. Uniformly place the frogs' legs around the garlic in a circle. About 12 frogs' legs per person is recommended.

MISSISSIPPI SLUGBURGER



Mississippi Slugburger image

I'm showing you my take on one of America's strangest hamburgers, and certainly the hamburger with the strangest name. But don't worry, this is 100% mollusk free. The name comes from the fact that these used to cost a nickel-and in the past, the slang term for nickel was "slug."

Provided by Chef John

Categories     Hamburgers

Time 1h10m

Yield 6

Number Of Ingredients 12

7 slices potato bread
1 pound ground chuck
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup vegetable oil for frying, or as needed
6 hamburger buns, split
¼ cup prepared yellow mustard, or to taste
¼ cup dill pickle slices, or to taste
1 pinch chili powder, or to taste
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
  • Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
  • Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
  • Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
  • Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
  • Dampen your fingers with water and form mixture into hamburger patties.
  • Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
  • Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 16.1 g, Cholesterol 54 mg, Fat 15.1 g, Fiber 1.2 g, Protein 16.1 g, SaturatedFat 5.8 g, Sodium 735.8 mg

FROG LEGS



Frog Legs image

Make and share this Frog Legs recipe from Food.com.

Provided by Az B8990

Categories     European

Time 19m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

12 frog's legs
2 eggs
1 lemon juice
2 parsley sprigs, chopped
dried breadcrumbs (fine)
salt (to taste)
pepper (to taste)
oil

Steps:

  • Preheat oven at 375°F.
  • Remove skin from frog legs. Wash and drain.
  • Add lemon juice, salt and pepper to frog legs.
  • Beat eggs in a separate bowl. Add chopped parsley.
  • Soak frog legs in the eggs.
  • Roll frog legs in bread crumbs
  • Add enough oil to a large pan to allow for frying. Fry frog legs in the oven for 3 to 4 minutes.

Nutrition Facts : Calories 26.6, Fat 1.7, SaturatedFat 0.5, Cholesterol 70.5, Sodium 23.6, Carbohydrate 0.8, Sugar 0.3, Protein 2.1

FROGS ON A LOG



Frogs on a Log image

I never would have thought to combine green olives with cream cheese and celery, but it sure is delicious. I used regular cream cheese instead of reduced-fat. This is a serving size, but I assure you there were plenty more made that disappeared. Recipe courtesy of Eating Well.

Provided by AmyZoe

Categories     Low Protein

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 stalk celery
1 tablespoon reduced-fat cream cheese
5 green olives, sliced

Steps:

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

FROGS (AKA MACAROONS)



Frogs (aka Macaroons) image

Attention grabbing name isn't it!? We call them frogs where I live but I have heard of them referred to as Macaroons, No-bakes and even "blots". No matter what the name, they are DELICIOUS!Cook time includes time in the fridge.

Provided by BirdyBaker

Categories     Candy

Time 1h25m

Yield 36-40 frogs

Number Of Ingredients 7

1/2 cup cocoa
2 cups granulated sugar
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
1 cup flaked coconut
3 cups quick-cooking rolled oats

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.

Nutrition Facts : Calories 108.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 7.2, Sodium 25.4, Carbohydrate 17.4, Fiber 1, Sugar 12.1, Protein 1.5

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