Froggies Aka New York Delight Recipes

Steps:

• In a medium saucepan, beat eggs, add sugar, margarine and coconut; cook for 1 minute.
• Add marshmallows, and stir until dissolved.
• Add graham wafer crumbs and mix well.
• Press into lightly greased 8x8 square pan.
• Chill in fridge until completely cool, approximately 1 hour.
• Cut into bars and roll into crushed corn flakes.The easiest way to get the crumbs finely crushed is to put them in the blender for a few seconds, this makes it easier to roll them.

Steps:

• Boil margarine, sugar,eggs and coconut for 1 minute.
• Add marshmallows and crushed graham wafers.
• Put in 8" square pan to set.
• When cold, cut in bars, and roll in crushed wafer crumbs.

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. In a small bowl, whisk molasses, hot water and rum. In another bowl, whisk the flour, salt, ginger, baking soda, cloves, nutmeg and allspice; add to creamed mixture alternately with molasses mixture, beating after each addition. Refrigerate, covered, 4 hours or until easy to handle., Preheat oven to 375°. Shape dough into 1-1/2-in. balls and place 3 in. apart on greased baking sheets. Flatten to 1/2-in. thickness with bottom of a glass dipped in sugar., Bake 12-14 minutes or until lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Steps:

• Make the dough: In the bowl of a mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the milk and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add 3 cups/385 grams of the flour, the egg, the butter and the salt, and mix until combined. Increase the speed to medium, and mix until the dough comes together in a smooth ball. The dough will be soft but should not stick to your fingers. If it does, add more flour by tablespoons. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
• While the dough rises, make the filling: In a large (12-inch) high-sided skillet over medium heat, melt the butter. Add the onion, cabbage and a few generous pinches of salt, stir to coat with butter and cook, stirring frequently, until the cabbage is soft and tender but not browned, and all the liquid has cooked off, 15 to 20 minutes. Remove from the heat and let cool, then stir in the feta, dill, and more salt and pepper to taste.
• Line 2 baking sheets with parchment paper. Gently punch down the dough, transfer to a work surface and divide into 15 pieces, each about 1 1/2 ounces/45 grams. Roll the pieces into balls, then cover them loosely with a clean dish towel. Working with one piece of dough at a time, roll into a 4-inch/10-centimeter circle using a rolling pin. (If your dough is particularly sticky, you can dust your work surface with a bit of flour, but adding too much flour makes rolling the dough difficult, so be cautious.) Add 2 to 3 tablespoons filling to the center of each dough round. Pull the dough up and around the filling, pinching the dough firmly to enclose the filling. Place seam-side down, 2 inches apart, on the prepared baking sheets. Repeat with the remaining dough and filling. (The piroshki can be made up to this point and frozen for up to 1 month. Freeze on the baking sheet, then transfer to a resealable freezer storage bag. Bake as directed below, adding 2 to 3 minutes to the total baking time.)
• Place the racks in the top and bottom third of the oven, and heat oven to 375 degrees. Lightly spray a sheet of plastic wrap with nonstick cooking spray, cover each pan of piroshki and let stand at room temperature until puffy, 30 minutes. Brush the tops of each with egg wash and sprinkle with flaky salt, if using, or kosher salt. Bake until browned, 20 to 25 minutes, rotating the pans and switching oven racks halfway through baking. Transfer the piroshki from the sheet pan to a wire rack and let cool. Serve warm or at room temperature.

Steps:

• Brown the ground turkey in heated olive oil. Follow directions on taco seasoning package to season meat (usually about 3/4 cup of water and package of seasoning).
• Place corn tortillas in oven on broil to make crisp. You will have to watch them carefully and make sure to turn them over once so that they are crispy all the way through.
• Lay all of the flour tortillas out flat and divide the meat mixture among them evenly. Make sure to get the meat in the CENTER of the tortillas.
• Place a corn tortilla on top of seasoned meat.
• Place lettuce, tomato, and cheese on top. Carefully fold flour tortilla up around the corn tortilla.
• Place each spaceship on a grill just to brown the flour tortilla.
• You should flip and grill the other side if the flour tortilla overlaps in the center. If not, place in a saucer with the grilled side up. Place in the microwave for about 30 seconds to melt the cheese.
• (You can serve sour cream on top or even inside the wrap. Your choice. You can also use beef instead of turkey.).

Steps:

• Place the mint, basil, parsley, jalapeños with their pickling liquid and the tahini in a food processor. Process until the herbs are finely minced. With the machine running, slowly add the oil. Season with salt.
• Place fish fillets in a single layer in a shallow dish. Season all over with salt and pepper. Spread the herb mixture on both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.
• Heat a large skillet over medium-high. Add enough oil to lightly and evenly coat the bottom. Wipe the marinade off the fish back into the dish and place the fillets skin side down in a single layer. Cook until the skin releases easily from the pan, about 5 minutes. Turn the fillets and cook until starting to brown along the edges, 3 to 5 minutes. Transfer to a serving platter. Pour out and discard the liquid in the skillet and set the pan over low heat (no need to wash). Add lemon juice and marinade left in the marinating dish. Stir well until heated through. Spoon pan juices over fish and serve with lemon wedges.

Steps:

• Begin boiling noodles in water with 1tbsp cooking oil and 1tsp of Italian seasoning.
• Brown all hamburger meat in skillet over medium-high heat.
• When noodles are almost done, begin to saute mushrooms in skillet with butter, garlic, salt,& pepper to taste.
• When hamburger meat, noodles, and mushrooms are fully cooked, mix together in a medium-sized bowl.
• Add shredded cheddar cheese to taste.
• When cheese is melted, serve.