103 frog recipes

A delicious kind of salad made with mandarin oranges, pineapple chunks, flaked coconut and whipped topping.

Frog Eye Salad with tiny acini di pepe pasta in a cooked pineapple custard, folded with mandarin oranges, marshmallows, and whipped topping. A classic potluck dessert salad.

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

Frog eye salad with acini de pepe pasta, mandarin oranges, pineapple, and whipped topping in a sweet pineapple custard dressing. The classic Mormon potluck dessert salad.

Make these easy and delicious squashed frogs for your kids at Halloween, everyone will love these green frogs.

Try this different but tasty pasta salad made with mandarin oranges, pineapple and whipped topping.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

This is commonly known in some regions as Frog's Eye Salad)

A desert that tastes like a creation of an award winning chef...

Homemade white bread made from a 4-ingredient pantry bread mix plus yeast, oil, water, and an egg. Bread machine ready, with optional onion soup, brown sugar, and wheat germ variations.

Ground Beef mixed with Box Stuffing, Egg, and Water makes a quick and easy meatloaf.

Authentic Georgia pecan pie with a 50-50 blend of light and dark corn syrups, baked low and slow in a deep-dish shell. The split syrup is what gives this pie its signature balance.

These peanut butter chocolate chip cookies are heavenly delicious. Hard to say no to these sweets.

Rich, fudgy brownies loaded with unsweetened baking chocolate that stay moist even after freezing. Toss in nuts or chocolate chips if you like, then cut, freeze, and serve straight from the freezer for a crowd.

Hawaiian wedding cake made from scratch with crushed pineapple, chopped nuts, and a whipped cream cheese frosting. A moist, fruity sheet cake with no butter in the batter.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.