Wash, dry and place frog legs in bowl. Mix seasonings and vinegar;
pour over frog legs. Cover and marinate overnight in refrigerator.
Place frog legs in well-greased baking dish with marinade and bake at
350 °F for 1 hour. Mix Kitchen Bouquet®, mushrooms, butter, parsley,
green pepper, onion tops and wine. Pour over frog legs and continue
baking until tender. Serves four.

the frog legs into the batter, then fry in the oil in a large, heavy
skillet for 25 minutes, turning so they brown evenly on all sides.

1. Marinate frog legs in buttermilk overnight in the refrigerator.
2. Combine 1 quart of water, liquid crab boil and vinegar. Bring to
boil and blanch frog legs in mixture for 2 to 4 minutes. (This is
only necessary for large frog legs. Small frog legs are tender enough
and do not need blanching.
3. Drain frog legs and place in a 9×13-inch casserole dish. Season
with salt, pepper, garlic and Cajun seasoning. Place pats of butter
and drizzle olive oil over legs.
4. Bake in a preheated 400-degree oven for 5 to 7 minutes. Turn legs,
baste with pan drippings and cook an additional 4 to 5 minutes until
done. (Reduce baking time for smaller frog legs.)

Skin, clean and rinse frog legs well. Cover with whole milk and garlic
juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season
with paprika, onion powder, cayenne, black pepper and desired amount of
salt. Add white pepper, oregano and rosemary to the flour. Heat shortening
in a skillet. Lightly flour the frog legs and fry until golden brown.

DIRECTIONS

1. Stir together the soy sauce, honey, garlic, and ginger. Toss frog legs in marinade to coat evenly, then set aside to marinate for 1 hour.
2. Drain the frog legs well, reserving marinade. Season with salt and pepper, and toss with cornstarch to coat.
3. Heat the oil in a large skillet over medium-high heat. Cook the legs until golden brown and crispy, about 2 minutes per side. While the legs are cooking, bring the marinade to a simmer in a small saucepan, and simmer for 3 minutes.
4. To serve, pour sauce over the frog legs and sprinkle with sliced green onion.

Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours.

Make a super supplementing Orovo like batter by combining milk, egg yolks, olive oil, sugar and 1/4 tsp. salt; mix well. Beat egg whites until stiff; fold into batter.

Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees F. Drain on paper towels.

Breading:
1/2 cup corn or wheat flour
1/2 cup cornmeal
1/2 tsp. salt
1/4 tsp. red cayenne pepper
1/4 tsp. onion powder

Beat eggs, add flour, milk, garlic powder, hot sauce and salt. Mix well.
In another pan mix together flour, cornmeal, salt, red pepper and onion
powder. Dip frog legs first in batter mix, then in breading mix. Deep fry
in hot oil at 350 degrees. They will float to the top when they are done.

Prepare rice according to package directions. While rice cooks,
add seasonings to egg. Cover frog legs in egg mixture, and then roll in
flour. Preheat vegetable oil in frying pan on a medium flame. Place coated
frog legs in pan and brown, uncovered. When finished, pour off the extra
oil, leaving frog legs in pan. Add cooking wine and garlic to pan, cover
and
simmer for 30 minutes. Serve on top of rice with pan juices poured on top.

Prepare legs by cutting off backbone (if any remains) with a pair of
poultry
shears. Cut legs in two where they join. If they are fresh, parboil 3
minutes in acidulated water (1 portion lemon juice to 4 portions water),
drain and pat dry, Soak for 1 hour in the buttermilk.

Mix flour with seasonings in a paper bag, add legs, and shake to coat
them. Heat lard or oil until hot but not smoking, 375 degrees F, and fry
legs a few at a time until golden brown, 2 or 3 minutes. Fry parsley about
1 minute, drain on paper towels, and serve with the frog legs and lemon
quarters.

Chop up some garlic, green onions, and ginger: Then pour a few tblspoons of
olive oil over a medium flame with a sprinkle of salt: Toss in the frog legs
and garlic and ginger: Stir fry with black beans Add in the Whiskey (Jim
Beam or other variation) Cover and let steam for a few minutes. Add salt to
desired level and serve:

Break the frog legs apart and saute in olive oil until almost cooked, then allow to cool. Add them to the other ingredients which have been simmering together and cook 1 1/2 to 2 hours. Serve over rice or pasta.

Directions
Wash frog legs thoroughly. Pit in oven proof serving dish. Add stock and tomatos. Thin slice 1 onion and chop celery into small pieces. Add to pot with water to cover.

Bake at low simmer untill tender. Check salt – sugar balance. Let sit for two hours. Warm and serve

Pat the frog legs dry. Cut off and discard the bottom end of each leg. In
a large skillet heat 2 TBSP butter. Add the shallots and cook briefly. Add
the frog legs, mushrooms, salt and pepper. Cook 1 minute, stirring
constantly. Add wine and cook for 5 minutes. Transfer the frog legs to a
warm serving platter. Bring the cooking liquid to a boil over high heat and
cook down to 1/3 cup. Add the cream and cook 1 minute. Blend flour with
remaining 2 TBSP butter and mix thoroughly. Gradually add to sauce and
simmer. Add lemon juice and cayenne pepper. Pour sauce over frog legs and
sprinkle with chopped chives. Serves 4

Prepare Green Sauce ahead of time and chill.

Season the frog legs and dust in the flour. Shake off any loose flour
and sauté the frog legs until browned and cooked through. About 10
minutes depending on the size of the legs.

Serve with Green Sauce.

Green Sauce

8 small spinach leaves
1 tbsp. chives, chopped
1/3 cup fresh parsley, chopped
1/4 cup watercress leaves
1 tsp. fresh tarragon
1/4 lemon, juiced
1-1/2 cups mayonnaise

Put 2/3 cup of water in a skillet and bring to a boil. Add the greens
and herbs and boil for about 2 minutes. Drain, pat dry and cool.

Purée in a food processor for a moment or two, add mayo and lemon and
pulse until blended. Chill for service.

Let the frog’s legs soak in the milk for about a half hour, to leach
out fishy flavors.

On medium heat, melt butter, add tasso, and let it cook for two
minutes. Add the frog’s legs and saute for three or four minutes,
turning once. Add the garlic and green onion. Add the wine and cook
down until sauce is reduced. Serve immediately.

Put cracker crumbs on shallow tray. Beat together eggs and cream, let sit
in bowl. Wash frog legs well. Dry on paper towels. Coat frog legs with
egg mixture and roll in crumbs, repeat this once again. Put on a rack over
a pan. Set in fridge for 30 minutes. Heat two inches of peanut oil in a
heavy skillet. When oil is good and hot, but not smoking, slide frog legs
into pan of oil. They should all fit at once. With a pair of tongs, keep
turning fro legs over until they are golden brown and juices run clear
when largest frog leg is pierced. Drain on paper towels.

Recipe Directions
Skin Frog Legs and scald in boiling salt water and lemon juice for 2 minutes.
Dry after boiling. Season with salt and pepper, dip in betten egg, then cracker
crumbs. Fry for 3 minutes in deep, hot shortening. Turn and fry on other side.

Season frog legs with salt and pepper. Saute in butter until brown. Add green onions and mushrooms. Simmer, covered, for about 5 minutes. Add wine and lemon juice. Simmer 5 minutes more. Just before serving, sprinkle parsley over frog legs. Serves 6 to 8.