SAUTEED FROG LEGS WITH TOMATO GARLIC BUTTER
Steps:
- Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
BUTTER FRAGRANCED FROG LEGS
This is a very popular dish in most Asian seafood restaurants. The crispy breaded frog legs blend very well with the melted garlic butter sauce. I serve mine on a platter garnished with lettuce leaves, sliced tomatoes, and lime wedges. Enjoy!
Provided by L.N
Categories World Cuisine Recipes Asian
Time 55m
Yield 3
Number Of Ingredients 16
Steps:
- Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
- Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
- Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
- While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
- When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
- To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.
Nutrition Facts : Calories 432.6 calories, Carbohydrate 37.3 g, Cholesterol 158.1 mg, Fat 18 g, Fiber 0.6 g, Protein 28.8 g, SaturatedFat 6.4 g, Sodium 2773.8 mg, Sugar 4.8 g
FROGGY PIE
Steps:
- In a saucepan mix the gelatin and water let sit 1 minute. Cook over low heat until dissolved, stirring constantly. In a mixing bowl, combine the gelatin mixture, marshmallow, and creme de menthe and mix well. Refrigerate until mixture mounds when dropped from spoon. In a separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into gelatin mix. Add candies and mound into pie crust. Garnish with whipped cream and additional candies, optional. Refrigerate overnight.
HOPPY FROG CAKE
KIDS will jump at the chance to sample the cute confection here! It's a real catch as a dessert for the frog-themed birthday party. To shape this web-footed fellow, our kitchen staff prepared a yummy round yellow cake for a body and then added whole cupcakes for eyes and a halved one for feet. The legs required no baking at all-they're Twinkies snack cakes! Tinted frosting, a licorice mouth and chocolate-candy pupils finished the colorful critter. Want to create your own? Just follow the recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 12 greased muffin cups two-thirds full. Pour the remaining batter into a greased 9-in. round baking pan., Bake cupcakes at 350° for 20-25 minutes and cake for 25-30 minutes or until a toothpick comes out clean. Cool cupcakes for 5 minutes and cake for 10 minutes before removing from pans to wire rack to cool completely., To assemble, place the 9-in. cake in the center of a 15x13-in. covered board. Place two cupcakes above the cake for eyes. Arrange sponge cakes below the cake for legs. For feet, cut one cupcake in half using a zigzag cut. Place each half with a rounded edge touching a sponge cake. (Save remaining cupcakes for another use.), For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a small bowl, cream the butter, shortening, sugar and vanilla. Beat in milk mixture until smooth, about 4 minutes., Use 1/3 cup white frosting to frost the bottom two-thirds of eyes; add M&M's for pupils. Tint remaining frosting light green; spread over eyelids and over the top and sides of the rest of frog. Arrange one long licorice piece for the mouth. Place two 1-in. licorice pieces at the ends of the mouth.
Nutrition Facts : Calories 446 calories, Fat 25g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 324mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
TOURTE AUX CUISSES DE GRENOUILLES (FROG LEG PIE)
Yes, it is what the title says. This is good dish if you like frog's leg but don't really like having to eat it off the bone or if you wish to try them without having the yuck factor of being able to tell what it was.
Provided by Tea Girl
Categories Pot Pie
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 210 ° Celsius.
- Dry the frog's legs with paper towels.
- Fry the frog legs in butter, remove them when they are browned.
- Put the pan in the remaining butter, onion, minced shallot, garlic, parsley, and mushrooms, add the thighs after onion is clear.
- Season with salt, pepper and nutmeg.
- Add the cream and let reduce for 5 minutes, remove from heat.
- Beat the whole egg and brush the pastry with egg .
- Put pastry dough in pan.
- Prick the dough, pour in the frog leg mixture, cover with the second pastry, solder the edges with water, brush top with remaining egg,.
- Make a couple of holes in the top in the center of the dough and bake for 50 minute.
Nutrition Facts : Calories 320.8, Fat 20.4, SaturatedFat 12.1, Cholesterol 177.5, Sodium 115.8, Carbohydrate 9.2, Fiber 1.3, Sugar 2.8, Protein 26.2
AIR FRYER FROG LEGS
Crispy air-fried frog legs for a healthier alternative...
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 1h35m
Yield 4
Number Of Ingredients 6
Steps:
- Place frog legs in a bowl and pour milk over the top. Cover and refrigerate for 1 hour.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Meanwhile, combine cornmeal, flour, and seafood seasoning in a gallon-sized resealable plastic bag. Seal and shake to combine.
- Remove 1 pair of frog legs from the milk, letting excess drain back into the bowl. Place in the bag with the seasoned cornmeal mixture and shake to coat. Dip the frog legs back in the milk and return to the cornmeal mixture. Shake to coat once more and transfer to a plate. Repeat with remaining frog legs.
- Spray the air fryer basket with cooking spray and add as many frog legs as you can without overlapping. Spray the tops with cooking spray. Work in batches if needed.
- Air fry for 5 minutes. Spray any chalky spots with cooking spray. Continue cooking until crispy, about 3 minutes more. Transfer to a plate and repeat with remaining batches.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 85.1 g, Cholesterol 61.2 mg, Fat 4.5 g, Fiber 4.3 g, Protein 29.4 g, SaturatedFat 1.8 g, Sodium 932.4 mg, Sugar 7 g
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