FRIED FROG LEGS WITH CREAMY ONION-MUSHROOM GRAVY
The delicate flavor of frog legs, enhanced with savory spices and sauteed until crispy, then served with a delicious, creamy onion gravy. Mouth wateringly delicious! The gravy can be served over rice or potatoes, or you can put the frog legs back into it to serve them smothered in gravy.
Provided by NCwriter
Categories Everyday Cooking
Time 1h30m
Yield 4
Number Of Ingredients 26
Steps:
- Rinse frog legs and pat dry. Separate the legs at the joint if desired. Set aside. In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
- In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley. Mix well and set aside.
- Heat the olive oil and butter in a large skillet or electric skillet set to medium heat. For an electric skillet, set to 325 degrees F (165 degrees C). Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can. Place the coated frog legs into the pan so they are close but not touching. Cook for about 15 minutes, until browned and crispy, turning often to prevent burning. Take care, they will become more fragile as they cook. Remove from pan, and place on paper towels to drain.
- Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in. Cook, stirring constantly until the flour is browned. Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg. Gradually mix into the skillet. Whisk or stir constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Add the frog legs, and serve them smothered with gravy.
Nutrition Facts : Calories 789.1 calories, Carbohydrate 52.2 g, Cholesterol 162.8 mg, Fat 46 g, Fiber 2.8 g, Protein 41.5 g, SaturatedFat 14.4 g, Sodium 1641.3 mg, Sugar 14.5 g
FRIED FROG'S LEGS
Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
Provided by AnimalWhiz
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
- Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
- Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.
Nutrition Facts : Calories 413 calories, Carbohydrate 42.9 g, Cholesterol 107.1 mg, Fat 16.3 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 1102 mg, Sugar 1.4 g
FROGS ON A LOG
I never would have thought to combine green olives with cream cheese and celery, but it sure is delicious. I used regular cream cheese instead of reduced-fat. This is a serving size, but I assure you there were plenty more made that disappeared. Recipe courtesy of Eating Well.
Provided by AmyZoe
Categories Low Protein
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread celery with cream cheese.
- Top with olives.
FROG ON A LOG
Steps:
- 1. Begin by separating the eggs. Place the yolks in a separate dish for later use, and whisk the whites together with about a tablespoon of cream or milk and the Herbs of Province mixture to your liking. Soak the bread in the mixture. 2. Put the oven on broil and the bacon on a rimmed cookie sheet. Position the cookie sheet about 4 inches from the coil. They will spend 2 minutes under the broiler. Then flip them. You want them cooked but not crunchy. They need to be soft and pliable. 3. Place a skillet on med/low heat with a dab of butter and oil. When skillet is hot place the bread in the skillet next to each other. Let it cook for about 30 seconds to 1 minute before flipping. You want the bread to begin to brown just a little. After flipping pour remaining egg white mixture over the top of the two pieces of bread, connecting them. Wait a minute or so and then flip again. 4. Form the bacon into a circle and place in middle of the bread to make a little circle. Then place the egg yolks in the middle of the bacon circles. Though bacon is delicious. The main purpose for the bacon is to keep the yolks from rolling off the bread into the skillet. Next drape the cheese over the top of the bacon, covering the yolks. 5. Now pour the wine into the skillet and cover. The wine should steam immediately, melting the cheese, cooking the yolks and preventing the bottom of the toast from burning. This should take about 30 seconds to 1 minute. 6. Last, if you so desire, add some hot sauce before plating. This recipe can be cut down by changing all the main ingredients to 1 instead of 2. I've been playing with this recipe for a couple of years. If you have any suggestions please post them. Have fun.
FROG IN A HOLE
Steps:
- Preheat the oven to 375 degrees F.
- Lay the bacon in a single layer on a baking sheet and bake for 15 minutes, until crispy. Transfer to a plate lined with paper towels to drain.
- Meanwhile, use a 2-inch cookie cutter or small glass to cut a hole in the center of each slice of bread. Heat the butter over medium heat in a skillet large enough to hold the bread slices in a single layer (or use 2 pans). Cook the butter until it turns a golden brown color. Add the bread and cook 3 to 4 minutes, until golden brown and crisp. Flip the bread with a spatula. Now break an egg into the hole in the center of each bread slice. Sprinkle with salt and pepper. Cook 2 to 3 minutes until the eggs have set on the bottom. Then flip and cook 1 more minute. Transfer to plates and serve with the bacon.
FROG IN THE HOLE
Provided by Tyler Florence
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Take each slice of bread and remove a hole two inches in diameter from the center. A jelly jar lid works very well as a quick discard for the center. Using a pancake griddle or a large teflon pan, heat one ounce of clarified butter over medium heat. Toast each slice of bread on one side for three minutes. As you flip each slice of bread, carefully crack an egg through the hole and saute the egg inside. When the egg sets on one side, but the yolk is still soft, turn the toast over, careful not to crack the yolk. Saute for an additional two minutes. While the eggs are cooking, in a mixing bowl season tomato slices and shaved onions with olive oil, red wine vinegar, salt and pepper. For the presentation, stack tomatoes and onions in one corner of the plate. Lean the frog in the hole against the tomatoes and garnish with a rosette of three slices of smoked salmon.
FROG IN A HOLE
Quick and easy and pretty tasty! Easy to eat in the car or on the way to class too! Perfect for the lazy college student sick of cold pizza for breakfast or lunch or dinner. ;)
Provided by RaeMay
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spray a small pan with non-stick cooking spray.
- Cut a hole in the middle of the bread.
- Put the bread in the pan on medium/high heat for about a minute each side.
- Crack the egg into the hole in the bread and turn until egg is cooked.
- *The following are optional!*.
- While the egg is cooking you can sprinkle on the cheese. I like the cheese kind of crispy so I put it on almost right after I crack the egg. If you'd like the cheese a little more runny you should probably wait until it's almost done or even after you take it off the heat.
- You can toast and/or butter the bread lightly before cooking if you'd like but it's tasty either way.
Nutrition Facts : Calories 138, Fat 5.6, SaturatedFat 1.7, Cholesterol 186, Sodium 198.8, Carbohydrate 13, Fiber 0.6, Sugar 1.3, Protein 8.2
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.
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