MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Frog Legs Sauce Picante
Categories: Cajun, Emeril, Chilies, Rice
Yield: 2 Servings

1 tb Olive oil
12 Frog legs
1 tb Flour
1 c Onions; chopped
2 tb Green bell peppers; chopped
2 tb Red bell peppers; chopped
1/4 c Celery; chopped
1 ts Salt
1/2 ts Cayenne
1 Bay leaf
1/2 ts Dried thyme
1 tb Garlic; minced
3 c Tomatoes; peeled, seeded and
-chopped
1 ts Hot pepper sauce
Juice of 1 lemon
2 tb Parsley; chopped
2 c Steamed rice; hot

MMMMM--------------------------GARNISH-------------------------------
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers

In a large saute pan, heat the olive oil. When the pan is
smoking hot, add the frog legs and brown slightly on both
sides, about 2-3 minutes. Remove the frog legs.

Add the flour to the oil. Stir to 2-3 minutes to make a
light brown roux. Add the onions, peppers, celery, salt
and cayenne. Saute the vegetables for 3-4 minutes or until
wilted. Add the garlic and cook for 1 minute. Add the
tomatoes and hot sauce. When the mixture comes to a boil,
reduce to simmer. Simmer for 25-30 minutes.

Lay the frogs legs in the sauce and cook for 3-4 min,
basting with the sauce.

Spoon the mixture over steamed rice.

Garnish with green onions and peppers.

Source: Essence of Emeril, #2324, TVFN

Formatted by Lisa Crawford, 4/29/96

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curried Frogs' Legs
Categories: Oriental, Exotics, Herbs, Curry, Chilies
Yield: 4 Servings

4 Pairs of jumbo frog's legs;
- (abt 1 pound), trimmed
1 Stalk fresh lemon grass
+=OR=+
1 tb Dried lemon grass
2 Fresh red chilies; seeded,
- sliced
2 Shallots; sliced
2 cl Garlic; crushed
1 1/2 ts Sugar
1 ts Curry paste
2 ts Curry powder
1/4 ts Salt
2 tb Nuoc mam; (fish sauce)
2 oz Cellophane (bean thread)
- noodles
2 tb Vegetable oil
1 sm Onion; chopped
1 c Chicken broth or water
1/2 c Coconut milk or heavy cream
1 ts Cornstarch
Fresh ground black pepper
Coriander sprigs; garnish

This delicious lemon grass and coconut-laced curry
comes from southern Vietnam. If you prefer a very hot
curry, simply use more chile peppers.

Cut the frogs' legs into bite-size pieces. Rinse
with cold water to remove any chipped bones. Pat dry
and refrigerate.

If you are using fresh lemon grass, discard the
outer leaves and upper half of the stalk. Cut into
thin slices and finely chop. If you are using dried
lemon grass, soak it in warm water for 1 hour. Drain
and finely chop.

In a blender, combine the lemon grass with the
chilies, shallots, garlic, sugar, curry paste, curry
powder, salt and 1 tablespoon of the fish sauce.
Process to a very fine paste. Rub the paste over the
frogs' legs. Cover and refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm
water for 30 minutes. Drain. Cut into 2" sections.

Heat the oil in a saucepan over moderate heat. Add
the onion and saute until translucent. Add the frogs'
legs and brown well on all sides, about 3 minutes. Add
the chicken broth and bring to a boil. Reduce the
heat, cover and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the corn
starch diluted in 1 tablespoon of cold water and
the remaining 1 table- spoon fish sauce. Cook,
stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture
to a boil. Remove from the heat.

Sprinkle with black pepper and garnish with
coriander sprigs.

Serve immediately with rice, French bread or over
rice noodles.

Note: Instead of discarding the upper half of the
lemon grass, crush it and cook it with the frogs' legs
for extra flavor. Remove the stalk before serving.

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kung Pao Frog Legs
Categories: Seafood, Chilies, Herbs, Vegetables
Yield: 4 Servings

500 g Frog legs
10 Dried red chilies; soaked in
- water till softened
3 Spring onions; cut into
- sections
3 Chile padi (bird's eye);
- diced. more to taste
2 tb Minced garlic
1 tb Minced ginger
2 tb Cooking oil

MMMMM--------------------------MARINADE-------------------------------
1 tb Soya sauce
1 tb Kecap manis(sweet soy sauce)
1/2 ts Pepper
1 tb Corn flour

MMMMM-----------------------KUNG PAO SAUCE----------------------------
150 ml Stock
2 ts Dark soy sauce
1 tb Oyster sauce
1 tb Sugar
1 tb Kecap manis(sweet soy sauce)
1 ts Chicken bouillon powder
ds Pepper

Marinate the frog legs with the light soya sauce, kecap
manis, pepper and corn flour. Set aside in the fridge
for at least 3 hours.

Heat up a deep frying pan with the cooking oil and add
in the white parts of the spring onion, dried chilies,
chile padi, minced garlic and ginger. Saute till
fragrant.

Add in the marinated frog legs and stir to mix well.

Add in the stock followed by the rest of the sauce
ingredients.

Cover the pan and allow it to simmer till it boils.

Add in the green parts of the spring onion and give it a
few quick stirs to mix all well.

Take off the flame and serve hot.

Joyce Chen

RECIPE FROM: https://eatwhattonight.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Frog Legs
Categories: Seafood, Chilies, Vegetables
Yield: 6 Servings

2 lb (14 pair) fresh or frozen
- frog legs
1/3 c Milk
2/3 c Corn flour
1 ts Salt
1/2 ts Crushed red pepper
Oil; for deep frying
Cocktail or tartar sauce
Lemon halves/wedges
1/2 ts Accent (MSG) food enhancher
1/2 ts Garlic powder

Thaw frog legs if frozen. Separate into individual legs.
Dip frog legs into milk

In a medium bowl combine corn flour, salt, pepper ,
Accent, and garlic powder.

Coat frog legs with corn flour mixture.

In a saucepan or deep-fat fryer heat about 2" melted
shortening or cooking oil to 375ºF/190ºC. fry coated
frog legs a few at a time, in deep hot oil for 1-2
min or until done.

Drain on paper towels. keep warm in a 325ºF/165ºC oven
while frying remaining legs.

serve with tartar or cocktail sauce and lemon.

By Fannie McCoy

RECIPE FROM: https://www.justapinch.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic Frog Legs Hopalong Cassidy
Categories: Seafood, Vegetables, Chilies, Herbs, Dairy
Yield: 8 Servings

4 lb Frog Legs; legs divided
4 c Buttermilk; more if needed
- to cover
4 tb Tony Chachere's Creole
- Seasoning (green can)
- divided
2 tb Hot sauce; more to taste
1 c Oil
1 c A-P flour
1 1/2 c Yellow onions; chopped
1 1/2 c Bell pepper; chopped
3/4 c Red bell pepper; chopped
7 c Chicken stock
6 cl Garlic; minced
1 c Parsley; chopped
1 c Green onion; white & green
4 c Cooked rice; long-grain pref

Prep the frog legs by rinsing them under cold water and
separating the legs.

Cover the frog legs with buttermilk, 1 tb of Creole
seasoning, and Hot sauce. Be sure the frog legs are
completely submerged in the buttermilk.

Set oven @ 400ºF/205ºC.

Salt and pepper each leg and cover them with flour.

In a saucepan add the butter and brown them 4 minutes
each side.

In a small pot add the garlic, parsley, and chicken
stock; simmer a few minutes.

Put the legs in an oven proof-baking dish; pour over
the garlic/vegetables sauce and bake for about 30 to
35 minutes.

Serve on preheated plates with rice. Bon appetit.

RECIPE FROM: https://themccallumsshamrockpatch.com

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