follow.it gives you an easy way to subscribe to Cooking Frog's news feed! Click on Follow below and we deliver the updates you want via email, phone or you can read them here on the website on your own news page.
You can also unsubscribe anytime painlessly. You can even combine feeds from Cooking Frog with other site's feeds!
Title: Cooking Frog - Easy and Delicious Recipes
Is this your feed? Claim it!
This Mexican street corn recipe gives you smoky, charred kernels coated in a creamy lime and garlic sauce, then finished with salty Cotija cheese and chili powder. Cooking the corn in a hot skillet instead of boiling it helps the kernels brown and keeps the surface dry enough for the creamy coating to actually stick.
The sauce combines mayonnaise, sour cream, garlic, l...
This stuffed peppers recipe fills tender bell peppers with seasoned ground beef, cooked rice, tomatoes, and plenty of melted cheese. The peppers are roasted briefly before filling, which gives them time to soften without overcooking the beef mixture or leaving you with watery filling. Using cooked rice also keeps the texture consistent since there isn’t enough liquid inside t...
These baked beans with bacon start with canned pork and beans, then bake uncovered until the sauce turns thick, glossy, and clings to every spoonful. Bacon, onion, and green pepper build the savory base, while barbecue sauce, brown sugar, Dijon, apple cider vinegar, and smoked paprika give the beans that sweet, tangy, smoky flavor you want without making them overly sweet.
Orange madeleines are lovely with nothing more than powdered sugar, but this version has a lot more going on. Brown butter gives the crumb a warm, toasted flavor, while fresh orange zest keeps it bright. If you enjoy delicate French bakes, my French macarons are ...
This cornbread recipe is the one I reach for when a pot of chili needs something to soak up the last of the sauce. It walks the middle of the sweet-versus-savory debate: a touch of honey and sugar for flavor, buttermilk for moisture and tang, and enough cornmeal to taste like corn instead of cake. The edges turn crisp and dark in a hot pan, while the middle stays soft and sli...