FROGS LEGS
Steps:
- Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.
SIMPLE SAUTEED FROG'S LEGS
When I was a kid my grandmother used to fix frog legs this way and I still fix them like this now. Nothing fancy, just simple old fashion cooking.
Provided by Chuck in Killbuck
Categories Wild Game
Time 1h20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- 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.
- Sauté legs uncovered until they're golden brown on both sides (turning as needed).
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
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
BUMPS ON A LOG
I created this one day when my 4yo was tired of the same old snacks. This was all I had on hand but I was able to put it together and give it a cutesy name so my daughter loved it! This would also make a fun breakfast. You could even substitute raisins for the blueberries. Personally, I am not sure about the blueberry/peanut butter combo but hey, my daughter loves it and that's what counts!
Provided by AngelaTN
Categories Breakfast
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Split banana in half lengthwise.
- Spread each half with peanut butter.
- Evenly space blueberries in the peanut butter down the length of each banana half.
Nutrition Facts : Calories 302.5, Fat 16.6, SaturatedFat 3.5, Sodium 148.2, Carbohydrate 35.6, Fiber 5.4, Sugar 19, Protein 9.4
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