Comments for Cooking Frog

Comment on Wingstop’s Hot Honey Rub Wings Copycat Recipe by bob

bob — Mon, 19 May 2025 17:59:58 +0000

best wings ever

Comment on Crispy Parmesan Chicken Cutlets with Melted Tomato Sauce by Sarah Berthold

Sarah Berthold — Sun, 11 May 2025 13:30:06 +0000

In reply to Monica Palmieri. Hi Monica! Thank you! Hope you love it when you give it a try—let me know how it turns out!

Comment on Crispy Parmesan Chicken Cutlets with Melted Tomato Sauce by Monica Palmieri

Monica Palmieri — Sat, 10 May 2025 11:21:51 +0000

Looks delicious. Can’t wait till I try it.

Comment on Air Fryer Pork Tenderloin Recipe by Sarah Berthold

Sarah Berthold — Thu, 01 May 2025 19:11:12 +0000

In reply to Lisa Venter. Hi Lisa! So glad you and your family loved it! Great call on the onion flakes—sometimes a simple swap works just as well. And pan-fried green beans sound like the perfect side. Thanks for sharing your tweaks, and I’m so happy it’s a repeat for you!

Comment on Air Fryer Pork Tenderloin Recipe by Lisa Venter

Lisa Venter — Tue, 29 Apr 2025 17:50:46 +0000

Delicious!!! Also had to cook it 10min longer in my airfyer. Didn’t have cayenne pepper and used onion flakes in stead of the powder (because I didn’t have onion powder. According to me, I think it tasted just as good ). iI served it with pan-fried green beans…my family loved it! Thanks for sharing your recipe. Will definately make it again.

Comment on Southern White Country Gravy Recipe by Sarah Berthold

Sarah Berthold — Tue, 01 Apr 2025 14:05:25 +0000

In reply to Egypt. Hi Egypt! I’m so happy to hear you’re making the gravy again! Thanks for the kind words. Great idea dialing back the black pepper a bit for your toddler—hopefully she enjoys it this time! And you’re totally right, for those who like a little kick, the original version really hits the spot. Let me know how the second batch goes!

Comment on Apple Curd Easy Recipe by Sarah Berthold

Sarah Berthold — Tue, 01 Apr 2025 14:04:42 +0000

In reply to Sharon. Hi Sharon! So glad you enjoyed the apple curd! Using the food processor and adding vanilla sounds like a delicious twist—thanks for sharing your method! Apple and raspberry sounds like an amazing combo for next time; I bet the flavor and color will be stunning. Let me know how it turns out if you try it!

Comment on Garlic Parmesan Creamy White Sauce by Sarah Berthold

Sarah Berthold — Tue, 01 Apr 2025 14:03:29 +0000

In reply to Sheri Hughes.

Hi there! For 12–15 people, I recommend tripling the recipe to make sure everyone gets a generous portion—especially if you’re serving it as the main sauce. Here’s what you’ll need:

6 tbsp butter

12 garlic cloves (minced)

3 tbsp flour

3 cups chicken broth

3 cups heavy cream

2¼ cups grated Parmesan cheese

Salt and pepper to taste

This will give you about 6 cups of sauce, which should be just right for a crowd. Let me know how it turns out—hope everyone loves it!

Comment on Garlic Parmesan Creamy White Sauce by Sheri Hughes

Sheri Hughes — Sun, 30 Mar 2025 16:40:05 +0000

I will be making this sauce for 12-15 people. How much do you suggest making? Thank you

Comment on Apple Curd Easy Recipe by Sharon

Sharon — Sat, 29 Mar 2025 06:10:45 +0000

Delicous, I whizzed everything in the food processor once the apples were cooked so didn’t do the first strain and added vanilla. Strained after it was cooked and it worked out well.. I was thinking I might do apple and raspberry next time.