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Ingredientes
- 3 x Pairs of frog legs, (up to 4)
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Cayenne pepper
- 3 x Pods garlic, chopped
- 1/4 c. Onion, minced
- 2 Tbsp. White vinegar
- 1 tsp Kitchen Bouquet
- 1 can (8-ounce) mushrooms
- 1 Tbsp. Melted butter
- 1 Tbsp. Fresh parsley, chopped
- 2 Tbsp. Green pepper, chopped
- 2 Tbsp. Green onion tops, chopped
- 2/3 c. White wine
Direcciones
- 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 degrees F for 1 hour. Mix Kitchen Bouquet , mushrooms, butter, parsley, green pepper, onion tops and wine. Pour over frog legs and continue baking till tender.
- Serves 4.
- Rayne Frog Festival. It appears on page 14 of the 1995 Frog Festival
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 290g | |
| Calories 281 | |
| Calories from Fat 104 | 37% |
| Total Fat 11.89g | 15% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2426mg | 101% |
| Potassium 392mg | 11% |
| Total Carbs 14.13g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.73g | 2% |
| Protein 1.98g | 3% |
