Cookin'
with the Frog: Vegetarian / Back
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Cookin'
with the Frog enhances the presentation and flavor of
chicken, beef, pork, fish and meatless dishes. Owner
Craig's mom even adds it to her sugar cookies! Here we've
collected a few of our favorite appetizer, soup, salad and
main dish recipes for your sampling pleasure. |
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Best Ever Frog Ranch Slaw
Makes 5 to 6 servingsThis recipe comes from our friend Amie, who writes: "Finally, after over a year of thinking about submitting this recipe, I did it because it's what we're having with 15 Bean Soup and Cornbread for supper tonight!"
| 6 | | cups cabbage, coarsely shredded
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| 1 | | large carrot, shredded
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| 1 | | cup chopped Frog Ranch Zesty Bread & Butter Peppered Pickles
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| 2 | | tablespoons minced fresh dill weed
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| 2 | | tablespoons sugar
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| 4 | | twists freshly grated black pepper
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| ¾ | | teaspoon celery seed
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| ½ | | cup mayonnaise (we use Vegannaise)
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| | Splash of white vinegar
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Combine all ingredients. Chill or serve immediately.
Note: The mixture will release liquid. If you don't care for this, put the Slaw into a large colander and allow to drain (about 10 minutes). Discard the liquid.
Note: How many servings depends on who you're feeding! All measurements are approximate and to taste.
Enchilada Tofu Surprise
Makes 7 to 8 servingsFrog Ranch customer Amie explains the name of this tasty treat: “Every time I create with tofu, the results are always a surprise!” Note that the recipe is not with exact amounts of ingredients; you may especially need another jar of Salsa!
| | Non-stick spray
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| | White corn tortillas
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| 1 | | package extra firm tofu, rinsed, drained and mashed
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| 1 | | can reduced fat mushroom soup
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| | Minced onion and celery to taste
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| 1 | | egg
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| ½ | | cup flour
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| 2 | | tablespoons Dale's Marinade or soy sauce
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| 2 | | cups dry soy burger crumbles
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| | Jar of Frog Ranch Salsa
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| 2 | | cups favorite cheese for Southwestern flavor
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| | Sliced black olives, drained
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Spray a 13 x 9 Pyrex dish, and line the pan with overlapping corn tortillas. Combine the remaining ingredients (except for ½ jar of the Salsa – put aside for later) in a separate bowl and mash with potato masher or hands. Spread ½ of the filling over the tortillas. Layer more tortillas, then spread the rest of the tofu mixture. Pour the remainder of the Frog Ranch Salsa over top. Cheese is optional, but is really great over that. Sprinkle on the drained sliced olives, cover with foil, and bake at 350 degrees F for 1 hour. Remove the foil and allow the cheese to brown.
Note: Monterey Jack Pepper cheese goes really great on this, or whatever kind of cheese you like. Or, skip the cheese for a vegan meal. Serve with red rice and a garden salad.
Frog Ranch Baked Chile Rellenos with Cheese
Makes 6 servings
| 6 | | medium poblano peppers
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| 8 | | ounces Monterey jack, brick or mild cheddar cheese, coarsely shredded
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| 2 | | large scallions, minced
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| 1 | | 16-ounce jar of Frog Ranch Salsa, warmed
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| | | Flour tortillas (optional) |
Roast poblano peppers on all sides until skins are blistered and blackened and slightly softened. Peel the charred skin from the peppers and rinse them briefly. Make a long slit in the side of each pepper and carefully remove the seeds and veins. Pat dry and place on a baking sheet. Preheat oven to 350°F. Mix cheese and scallions together, form into ovals and stuff ovals into the center of the peppers and gently reshape them. Bake for 15 minutes to thoroughly heat through. Serve hot with warmed salsa. Wrap in a flour tortilla for a sandwich on the go!
Frog Ranch Baked Macaroni and Cheese
Makes 6 to 8 servingsA spicy twist on a family favorite!
| 6 | | cups water
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| 2 | | cups bowtie macaroni
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| 2 | | tablespoons butter
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| 2 | | tablespoons all-purpose flour
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| 2 | | cups whole or skim milk
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| 1/2 | | medium onion, minced
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| 1 | | bay leaf
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| 1/4 | | teaspoon sweet paprika
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| 1-1/4 | | cups grated Colby cheese
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| 1 | | cup grated sharp cheddar cheese
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| | | Salt and ground black pepper to taste
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| 1/2 | | cup bread crumbs
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| 1 | | 16-ounce jar Frog Ranch Salsa |
Preheat oven to 350°F. Grease a 1-1/2-quart deep baking dish. Bring water to a rolling boil in a medium saucepan, add macaroni and cook until tender. Drain and remove to a large bowl. Melt butter in a large saucepan over medium-low heat, whisk in flour and cook, whisking, for 3 minutes. Gradually whisk in milk. Stir in onion, bay leaf and paprika. Simmer gently, stirring often for 15 minutes. Remove from heat and stir in two-thirds of cheese. Season to taste with salt and pepper. Stir in bow-tie macaroni and then the remaining cheese. Spread salsa over macaroni and cheese and then sprinkle breadcrumbs over top and bake until lightly browned, about 30 minutes. Let stand for 5 minutes before serving.
Frog Ranch Black Bean and Corn Salad
Makes 6 servings
| 2 | | tablespoons red wine vinegar
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| 1 | | clove garlic, minced
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| | | Ground black pepper to taste
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| 5 | | tablespoons olive oil, or to taste
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| 1/4 | | cup snipped or sliced fresh basil
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| 3 | | cups cooked black beans (about 1 cup dried)
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| 1-1/2 | | cups corn kernels
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| 1 | | 16-ounce jar of Frog Ranch Salsa
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| 1 | | cup chopped red onions |
Whisk together red wine vinegar, garlic and black pepper, then add in olive oil and basil. Toss black beans in dressing then fold in corn, salsa and red onions. Serve garnished with fresh basil leaves.
Frog Ranch Corn and Black Bean Appetizer
Makes 5 to 6 servings
| 1 | | can corn
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| 1 | | can black beans
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| 1 | | cup Frog Ranch Salsa |
Mix all ingredients and chill. Serve with chips or maybe added to a tossed salad for some color and zest!
Frog Ranch Cornbread
Makes 10-12 servings
| 1-1/4 | | cups stone ground-cornmeal
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| 3/4 | | cup all purpose flour
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| 1 to 4 | | tablespoons sugar
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| 2 | | teaspoons baking powder
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| 1/2 | | teaspoon baking soda
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| 1/2 | | teaspoon salt
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| 2 | | large eggs
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| 1/3 | | cup milk
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| 2/3 | | cup buttermilk
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| 1 | | cup Frog Ranch Salsa
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| 8 | | ounces shredded cheddar cheese |
Preheat the oven to 425°F. Grease a 9 by 9 inch pan. In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, combine eggs, milk, buttermilk and salsa. Combine both bowls and stir until just moistened. Scrape batter into pan and tilt to spread evenly. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Sprinkle cheddar cheese on top after baking and return to oven for 1 minute
Frog Ranch Cream of Tomato Soup
Makes 6 servings
| 3 | | medium onions chopped
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| 6 | | celery stalks trimmed and chopped
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| 2 | | carrots chopped
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| 1/4 to 1/2 | | cup of water
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| 4 | | 16-ounce jars Frog Ranch Salsa
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| 1 | | stick unsalted butter, at room temperature
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| 1/2 | | cup all-purpose flour
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| 4 | | cups milk |
Combine onions, celery, carrots and water in a large heavy soup pot and bring to a boil over medium heat. Reduce the heat to low, cover and cook, until the onions are translucent, about 10 minutes. Add salsa and increase the heat to medium-high. In a small bowl mix together butter and flour until thoroughly combined. Stir 1 cup of soup into the flour and butter mixture, whisking until there are no lumps; then whisk mixture into the soup. Lower heat and gently cook, stirring frequently until the soup thickens, about 8 minutes. Let soup come to just the boiling point, but do not boil. In a small saucepan heat the milk over medium heat until it is almost at a boiling point. Slowly add the milk to the soup. Stir well and serve.
Frog Ranch Creamy Dip
Makes 3 to 4 servingsCustomer and recipe submitter Ryan explains: "Hot Salsa is recommended because the cream cheese significantly lowers the hot factor."
| 1 | | jar Hot Frog Ranch Salsa
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| 1 | | package cream cheese
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| 1 | | package shredded cheese (Mexican-style)
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| | Tortilla chips
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Microwave the cream cheese in a microwave-safe bowl for about 30 to 40 seconds to soften.
Add jar of Hot Frog Ranch Salsa and blend with electric mixer until relatively creamy.
Pour mixture into a shallow pan and cover with shredded cheese.
Cover with saran wrap and chill for at least 1 to 2 hours.
Serve with tortilla chips.
Frog Ranch Layered Dip
Makes 20 servings
| 1 | | 16-ounce can refried beans
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| 3 | | large avocados, peeled and pitted
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| 3 | | tablespoons fresh limejuice
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| 1 | | 12-ounce container of sour cream
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| 1 | | 4 1/2-ounce can sliced black olives, drained
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| 1 | | 16-ounce jar Frog Ranch Salsa drained
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| 2 | | cups grated sharp cheddar cheese
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| | | Chopped fresh scallions
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| | | Tortilla chips or pita bread wedges |
Preheat broiler. In a glass pie pan evenly spread refried beans. Mash together avocado and limejuice and spread over beans, followed by the sour cream. Sprinkle olives over sour cream; followed by a layer of salsa and cheddar cheese. Broil about 4 inches away from the heat until the cheese is just melted. Sprinkle the top with scallions and serve with tortilla chips or toasted pita bread wedges.
Frog Ranch Penne Pasta
Makes 8 servings
| 1 | | 16-ounce package penne pasta
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| 1 | | tablespoon olive oil
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| 1 | | medium-sized red onion, chopped
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| 3 | | clove garlic minced
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| 2 | | carrots, cut on a bias 1/4-inch thick
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| 1 | | medium-sized zucchini, cut in half lengthwise and cut 1/4-inch thick
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| 2 | | 16-ounce jars Frog Ranch Salsa
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| 1 | | 6-ounce can tomato paste
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| 3/4 | | cup Merlot
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| | | Fresh parsley to garnish |
Cook penne pasta according to package instructions. Heat oil in a 5-quart saucepan over medium-high heat. Add garlic and onion and sauté 3 minutes. Add carrots and zucchini and cook 5 minutes. Spoon in salsa and tomato paste. Reduce heat to medium low. Add Merlot and mix thoroughly. Cook sauce 5 minutes stirring occasionally. Combine sauce with pasta and garnish with fresh parsley.
Frog Ranch Rice
Makes 3 to 4 servingsFrog enthusiast Michelle sent us this recipe for a "zesty side dish." To make it vegetarian, substitute vegetable broth for the chicken broth.
| 1/2 | | tablespoon oil
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| 1/2 | | cup long-grain rice, uncooked
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| 1 | | can (10 1/2 ounces) chicken broth
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| 1 | | cup Frog Ranch Salsa
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Heat the oil in a medium size sauce pan on medium heat. Stir in the rice and cook 2 to 5 minutes, stirring as you go. Stir in broth and Frog Ranch Salsa and bring to boil. Reduce heat and cover, stirring occasionally. Cook 20 to 25 minutes until rice is cooked and liquid is absorbed.
Frog Ranch Stuffed Zucchini
Makes 6 servings
| 3 | | medium zucchini, sliced in half lengthwise
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| 1/2 | | pound mushrooms, chopped
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| 1 | | large onion, chopped
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| 1 | | clove garlic, crushed
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| 2 | | tablespoons sunflower seeds
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| 1 | | 16-ounce jar Frog Ranch Salsa
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| 3 | | eggs
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| 1-1/2 | | cups cottage cheese
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| 1/4 | | cup wheat germ
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| 1 | | cup cooked brown rice
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| | | Grated cheese and sour cream to garnish |
Slice 3 medium zucchini in half lengthwise. Scoop out insides, leave 1/4-inch rim intact. Sauté mushrooms, onion, garlic and sunflower seeds. Fold in salsa. In a separate bowl, beat eggs and mix with cottage cheese, wheat germ, and brown rice. Add vegetable and salsa mixture. Stuff zucchini shells generously. Bake 40 minutes at 350°F. Garnish with grated cheese and a dollop of sour cream.
Frog Ranch Tortilla Torte
Makes 6 to 8 servings
| | | Non-stick cooking spray
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| 2 | | tablespoons olive oil
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| 1 | | pound ground beef
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| 1 | | 16-ounce jar Frog Ranch Salsa
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| 1-1/2 | | cups pinto beans, drained
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| 5 | | 8-inch flour tortillas
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| 8 | | ounces grated cheddar cheese
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| 2 | | Roma tomatoes, thinly sliced
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| | | Fresh parsley for garnish
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| 1 | | avocado, diced for garnish
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| 1/2 | | cup sour cream for garnish |
Preheat oven to 425°F. Spray 10-inch cake pan with non-stick cooking spray. Heat olive oil in large skillet over medium heat. Brown ground beef, add salsa and pinto beans and cook until heated through. Place a flour tortilla in the bottom of pan. Spread 1/2 cup of meat, salsa and bean mixture on the tortilla followed by 1/4 cup of cheese. Top with a tortilla and layers of meat mixture and cheese until all of the ingredients have been used. Top with slices of tomatoes and sprinkle with remaining cheese. Bake for 10 minutes, or until cheese melts. Remove from oven, slice like a cake and garnish with parsley, avocado and sour cream.
Frog Ranch Tortilla Wraps
Makes 3 to 4 servings"Super tasty!! Always a crowd pleaser!!" says recipe creator Ryan. "I suggest using Hot Salsa because the cream cheese tames the flames!"
| 1 | | package cream cheese
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| 1 | | jar of Hot Frog Ranch Salsa
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| | Green onion, chopped
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| 1 | | package shredded, Mexican-style cheese
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| | Flour tortillas |
Microwave cream cheese for about 30 to 40 seconds to soften. Add jar of Hot Frog Ranch Salsa and mix with electric mixer until relatively smooth. Spread about 2 tablespoons of mixture onto tortilla.
Sprinkle chopped green onion and shredded cheese over mixture. Tightly roll tortilla and wrap in saran wrap. Place in fridge until chilled.
Before serving, cut into half-inch pieces.
Frog Ranch Verde Vegetable Soup
Makes 6 servings
| 1 | | cup chopped onions
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| 2 | | garlic cloves, minced
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| 2 | | tablespoons peanut oil
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| | | Pinch of thyme
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| 2 | | cups diced potatoes
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| 2 | | cups sliced cabbage, cut into 1-inch lengths
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| 1 | | cup sliced okra
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| 1 | | 16-ounce jar Frog Ranch Salsa
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| 3 | | cups water
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| 1 | | tablespoon minced fresh cilantro
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| | | Chopped fresh parsley and cilantro to garnish
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| | | French bread (optional) |
Sauté onions and garlic in oil for about 10 minutes. Add thyme and sauté gently, stirring often for another 5 minutes. Add potatoes, cabbage, okra, salsa, water and cilantro and bring to a boil. Reduce the heat and simmer until vegetables are just tender, about 20 minutes. Garnish with chopped fresh parsley and cilantro and serve with French bread.
Hot Bean Dip
Makes 4 to 6 servingsThis recipe is from customer Gini. "How many this serves depends on how you serve it. If you are using it as an appetizer, then it will serve quite a few. If, like my family, you want to eat it in front of a video as a meal, then it will serve about 4 to 6!"
| 1 | | 16-ounce can refried beans
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| 2 | | cups Frog Ranch Salsa (you choose the heat!)
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| 8 | | ounces sour cream
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| 2 | | cups shredded cheddar cheese
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| | Big bag of tortilla chips!
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Combine the ingredients in a mircrowave-safe dish and heat until the cheese is melted. Stop it and stir every couple of minutes.
Mama Molly's Zesty Deviled Eggs
Makes 12 servingsWe just made these for a "Trailer Warming" party last weekend, and, as always, they were a HUGE hit. We cooked the eggs using our new Cuisinart Egg Cooker, which is incredibly energy efficient and works perfectly every time!
| 6 | | hard-cooked eggs, peeled, cut, and with yolks mashed in a bowl
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| 1/4 | | cup plus 1 teaspoon mayonnaise (light canola oil mayo works great, if you're watching fat intake)
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| 2-1/2 | | teaspoons yellow mustard
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| 1/4 | | teaspoon garlic powder
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| 3 | | tablespoons Frog Ranch Zesty Bread & Butter pickles, drained and finely chopped (include the onions, jalapenos and garlic that come in the jar for some added kick)
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| | Salt and pepper to taste
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| | Paprika for garnish |
In a bowl, combine the mashed egg yolks with the mayonnaise. Stir in the mustard, garlic powder and pickles. Taste, then season with salt and pepper, and add more pickles if you'd like!
Fill the egg whites with the mixture and sprinkle each with a little paprika. Yum!
Tomatoes Stuffed with Frog Ranch Egg Salad
Makes 8 servingsThis recipe uses our Zesty Bread & Butter Pickles. The best egg salad you've ever tasted!
| 8 | | ripe tomatoes
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| | | Salt
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| 2 | | dozen eggs, hard-boiled and peeled
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| 1 | | 25-ounce jar Frog Ranch Zesty Bread & Butter Pickles, drained
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| 1 | | medium onion, diced
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| 1 | | 10-ounce jar mayonnaise
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| 6 | | tablespoons brown mustard
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| 1 | | tablespoon apple cider vinegar
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| | | Dash of garlic powder
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| | | Salt and ground pepper to taste |
Slice off the round top of the tomatoes and using a small, serrated knife, cut around the insides to remove the core, pulp and seeds, being careful to leave enough thickness to support the cases. Before filling, salt the hollow lightly, invert the tomatoes and let drain while preparing Frog Ranch Egg Salad.
Frog Ranch Egg Salad: Separate the egg whites from the eggs yolks. Chop the whites into medium-sized chunks and place in a medium-sized mixing bowl. Using your hands, crush the egg yolks one by one into the mixing bowl. Dice the pickles, along with the onions, garlic and jalapenos in the jar. Add diced onion, mayonnaise, brown mustard and apple cider vinegar and fold the mixture gently. Add a dash of garlic powder, salt and pepper to taste.
Fill tomatoes with Frog Ranch Egg Salad and chill in the refrigerator.
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