Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cajun Frog Legs
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- #23996
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
16 good sized frog legs
1 cup shortening
1/2 cup flour
3 cups milk
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic juice
1/2 teaspoon ground cayenne pepper
1/4 teaspoon black pepper
1 dash white pepper
1 dash dried oregano
1 dash dried rosemary
salt, to taste
directions
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.
added by
macleodkat
nutrition data
523 calories, 14 grams fat, 21 grams carbohydrates, 73 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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