Simple Sauteed Frogs Legs Recipe Foodcom Recipes

SAUTEED FROG LEGS

Steps:

• Heat a skillet over medium-high heat. Add the butter, garlic, and parsley and cook, stirring, until the butter has melted. Add the frog legs. Cook, turning frequently, until the frog legs are tender, about 10 minutes. Place the bread crumbs in a shallow dish. Dredge the sauteed legs in the crumbs and then serve immediately.

SAUTE FROG LEGS

Steps:

• 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.

GARLIC FROG'S LEGS

Steps:

• Clean legs under cold water and dry them.
• With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross).
• Preheat oven to 400°F.
• 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 butter, parsley, and lemon juice; simmer a few minutes.
• Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes.
• Serve on preheated plates. Bon appetit.

SAUTéED FROG'S LEGS WITH MUSHROOMS AND ONIONS

Steps:

• Sprinkle frog legs with salt and pepper.
• Melt butter in sauté 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, sauté 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.

SIMPLE SAUTEED FROG'S LEGS

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).

SAUTEED FROG'S LEGS WITH GARLIC AND SHALLOTS

Steps:

• If necessary, prepare the frog's legs by trimming the spines and tips of the feet; wash and dry them.
• Roll the legs in the seasoned flour and shake off the excess.
• Melt half of the butter in a large skillet over high heat (the frog legs will brown better if they are not crowded).
• When the butter stops sputtering, add half of the legs and saute until browned, 1-2 minutes.
• Turn and brown on the other side; the butter should be quite brown to add flavor.
• Remove the legs to a warmed plate, wipe out the skillet and saute the remaining legs with butter in the same way.
• Remove the legs to the plate with the first batch.
• Return the pan to the heat, add in the shallots, garlic, and parsley; saute, stirring, for 30 seconds until fragrant.
• Replace the frog legs and toss together over medium heat for another 30 seconds until very hot.
• The shallots should be slightly crunchy, in contrast to the tender frog legs.