Contributor:MarkAdded: Friday, Nove

Contributor:

Mark
Added: Friday, November 13, 2009

Category:

Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:

8 pairs frog legs
1/4 C Louisiana Hot Sauce
2 T Worcestershire
1 T lemon juice
1/2 C flour
1/2 C corn meal
Salt to taste 
Cajun spice (blend to taste)

For Creole Honey Mustard Sauce:
1 C prepared mustard with seeds--like Ploughman's
1 C mayo
2 T hot sauce
2 T honey
1 T lemon juice
1 T lemon spice blend

Directions:

Here's the good part:
Separate legs individually with a sharp knife. Wash thoroughly with salt, scrubbing flesh under cold water. Combine hot sauce, Worcestershire, and lemon juice in bowl. Marinate legs overnight. 

On a flat plate, dredge legs in the combined flour, salt, and cornmeal. Using a deep fryer and candy thermometer, heat oil to 350. Fry until brown (5 minutes). Internal temperature should be 165. Drain on paper towels.

***If you want to really make this good, do like Mark and dip the legs in homemade Creole honey mustard sauce. (See below.)

Creole Honey Mustard Sauce:
For the sauce, mix ingredients in blender, cover, and put in refrigerator. Good for sandwiches, salads AND frog legs.

ผลลัพธ์ (อังกฤษ) 2:

Contributor: Mark Added: Friday, November 13, the 2009th Category: Main Courses: Seafood, Poultry, Pasta and Casseroles Ingredients: 8 Pairs Frog legs Louisiana Hot Sauce 1/4 C 2 T Worcestershire 1 T Lemon Juice 1/2 C Flour 1 /. 2 C Corn Meal Salt to taste  Cajun Spice (Blend to taste) For Creole Honey Mustard Sauce: 1 C Prepared Mustard with Seeds - like Ploughman's 1 C Mayo 2 T hot Sauce 2 T Honey 1 T Lemon Juice 1 T Lemon Spice Blend Directions. : Here's The good Part: Separate legs Individually with a sharp knife. Wash thoroughly with salt, scrubbing flesh under cold water. Combine hot sauce, Worcestershire, and lemon juice in bowl. Marinate Overnight legs.  On a Flat Plate, dredge legs in The Combined Flour, Salt, and cornmeal. Using a deep fryer and candy thermometer, heat oil to 350. Fry until brown (5 minutes). Internal Temperature should be 165. Drain on Paper towels. *** If You Want to Really Make this good, do like Mark and DIP Homemade Creole Honey Mustard Sauce in The legs. (See Below.) Creole Honey Mustard Sauce: For The Sauce, Mix Ingredients in Blender, Cover, and Put in refrigerator. Good for sandwiches, salads AND frog legs.

ผลลัพธ์ (อังกฤษ) 3:

Contributor:


), Mark Added: Friday, November 13 2009



Main Category: Courses:,, Seafood Poultry Pasta and Casseroles



, Ingredients: 8 Pairs frog legs
1 / 4 C Louisiana Hot Sauce
2 T Worcestershire
1 T lemon juice
1 / 2 C flour
1 / 2 C corn meal
Salt to taste
Cajun. " Spice (blend to taste)

For Creole Honey Mustard Sauce:
1 C prepared mustard with seeds--like Ploughman 's
1 C Mayo
2 T hot. 2 T honey sauce

.1 T lemon juice
1 T lemon spice blend



Directions: Here 's the good part:
Separate legs individually with a sharp, knife. Wash thoroughly with salt scrubbing flesh, under cold water. Combine, hot sauce Worcestershire and lemon, juice in bowl.? Marinate legs overnight.)

On a, flat plate dredge legs in the, combined flour salt and cornmeal. Using, a deep fryer and. Candy thermometer heat oil, to 350.Fry until brown (5 minutes). Internal temperature should be 165. Drain on paper towels.

* * * If you want to really make. This good do like, Mark and dip the legs in homemade Creole honey mustard sauce. (See below.)

Creole Honey Mustard Sauce:
For. The sauce mix ingredients, in, blender cover and put, in refrigerator. Good, for sandwiches salads AND frog legs.
.