u00b0 Celsius.
Dry the frog's legs with paper towels
egrees C).
Rub the leg of lamb all over with
Soak frog legs in milk for 1 hour, turning every 15 minutes.
Remove from milk and salt and pepper them lightly, and coat them in flour.
In a skillet bring the butter to a sizzle and add frog legs.
Saute legs uncovered until they're golden brown on both sides (turning as needed).
Add salt, pepper and red pepper to frog legs to taste.
Soak frog legs in buttermilk for 8
hours.
Saute onion, bell pepper and celery in butter until soft.
Add crab and shrimp meat and cook.
Add crumbled bread to mixture.
Stir in seasoning.
Slit frog legs and put a large spoonful of stuffing in the middle of the frog legs.
Dip this in beaten eggs and roll in corn flour. Fry until golden brown.
You will have to tie each frog leg with a cotton string so stuffing does not come out.
Stuffs approximately 12 frog legs.
f lower part of one leg and insert through the other
Sprinkle frog legs with salt and pepper.
Melt butter in saute pan, add frog legs and simmer for 5 minutes.
Add flour, simmer again for 3 minutes. Add wine and chicken broth; simmer.
In another pan, saute mushrooms with shallots.
Add to frog legs.
Cook until frog legs are done, about 5-10 minutes.
Before serving, bind with the egg yolk mixed with cream and sherry.
Marinate frog legs in dark soy sauce for at least 1 hour.
Heat oil in a pan. Add in garlic and ginger. Saute just long enough to release the aroma.
Then add the marinated frog legs. Saute until golden brown.
Add in basil, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
Stir well.
One sauce starts to boil, mix in the cornstarch to thicken the sauce.
Serve and enjoy.
Preheat oven at 375\u00b0F.
Remove skin from frog legs. Wash and drain.
Add lemon juice, salt and pepper to frog legs.
Beat eggs in a separate bowl. Add chopped parsley.
Soak frog legs in the eggs.
Roll frog legs in bread crumbs
Add enough oil to a large pan to allow for frying. Fry frog legs in the oven for 3 to 4 minutes.
Dredge frog legs in seasoned flour; tap off excess flour and reserve.
Heat shortening in large skillet; saute frog legs until well done.
With slotted spoon, remove legs; add reserved flour to skillet and cook, stirring, until golden.
Add garlic and onion; cook, stirring, until vegetables are soft.
Add tomatoes and stir until oil floats on top.
Add water to desired consistency and season lightly.
Add frog legs to sauce; simmer 10 minutes.
Add parsley and onion tops just before serving.
Frying the frog legs is easy.
The job is getting them!
Once you've legally gotten enough for a mess, clean them, saving only the hind legs.
Soak in salt water overnight.
Wash the frog legs thoroughly and place in a large Dutch oven. Sprinkle with the lemon juice or vinegar and cover with the ice.
Refrigerate for 1 to 3 hours.
Combine milk, egg yolks, olive oil, and 1/4 teaspoon salt; mix well.
Beat egg whites until stiff and fold into egg batter.
Sprinkle frog legs with salt and pepper; dip each in batter and dredge in flour. Fry until golden brown in deep oil heated to 375\u00b0F; drain on paper towels.
n the oven).
Pierce leg all over and insert slivers
arefully separate bone from the leg quarters.
be sure to
he meat overnight. Weigh the leg of lamb to determine the
Place 6 plastic tumblers on a tray. Place a frog and plastic spoon in each.
Prepare strawberry jello according to package instructions. Pour into prepared cups and chill until set.
Prepare lime jello according to package instructions. Let cool slightly then pour over set strawberry jello. Chill until set.
he chicken.
Arrange the leg quarters in the pan, skin
nd, so that is the recipe I am posting, but you
Scald frog legs for 3 minutes in boiling water containing 1/2 cup lemon juice and salt.
Remove; dry with clean towel.
Season with Creole seasoning or salt and pepper.
Dip in a batter made of 2 well beaten eggs, then roll in bread crumbs.
Cover frog legs well; drop into oil heated to boiling point.
Fry to a golden brown.
Remove from oil; drain well on absorbent paper.
Fry parsley for 1 minute.
Place a folded white napkin in a dish.
Lay frog legs upon it; garnish with fried parsley and sliced lemons.
Cut several frog legs into pieces; place in saucepan.
Cover with boiling water or light stock.
Add the lemon slices, white pepper, celery, onion and parsley.
Simmer, covered, until tender. Drain.
Melt the butter or margarine in saucepan.
Add the sliced mushrooms.
Stir in the flour.
Stir in slowly the chicken stock or stock from cooking the frog legs.
Correct the seasonings.
Salt frog legs generously.
Brown in skillet and remove. Blend flour and oil in skillet, brown.
Add onion, garlic, bell pepper and celery.
Mix thoroughly.
Add tomato sauce and Ro-Tel. Stir and add frog legs.
Cover and simmer until frog legs are tender.
Just before serving, add onions.
You may serve over rice.