221 karen frog Recipes

  • Frog's - Fried
    frogs, flour, egg, dry white wine, salt, pepper, parsley and
    2 More
    frogs, flour, egg, dry white wine, salt, pepper, parsley, onion, nutmeg
    1 hour 15 min, 9 ingredients
  • Frog Legs
    frog legs (skinned ), boiling water, juice of 1/2 lemon and
    4 More
    frog legs (skinned ), boiling water, juice of 1/2 lemon, salt & pepper, eggs, beaten, bread crumbs (seasoned , or you can add your own seasonings to taste), oil to fry
    10 min, 7 ingredients
  • Frogs in the pond
    green jelly crystals, water, chocolate frogs
    15 min, 3 ingredients
  • Frog in a Pond
    lime jelly crystals, chocolate frogs
    1 hour , 2 ingredients
  • Karen Harpers Grand Marnier Mascarpone Cheesecake
    chef karen harper , pastry chef for the black rabbit rest... and
    49 More
    chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water
    55 min, 50 ingredients
  • Caramelized Frog Legs
    soy sauce, honey, garlic, minced, ground ginger, frog legs and
    4 More
    soy sauce, honey, garlic, minced, ground ginger, frog legs, salt and pepper to taste, cornstarch, canola oil, sliced green onion
    20 min, 9 ingredients
  • Karen's Version of Frog Eye Salad Karen's Version of Frog Eye Salad
    acini di pepe pasta (located with pasta), eggs, sugar and
    7 More
    acini di pepe pasta (located with pasta), eggs, sugar, flour, salt, mandarin oranges, drained, pineapple in juice, crushed (reserve juice), pineapple chunks in juice (reserve juice), fruit cocktail, drained, cool whip
    30 min, 10 ingredients
  • Frog Legs with Pinot Grigio Mayo Frog Legs with Pinot Grigio Mayo
    frog legs, split, buttermilk, all-purpose flour, salt and
    5 More
    frog legs, split, buttermilk, all-purpose flour, salt, ground white pepper, oil, for frying, pinot grigio, extra-heavy mayonnaise, salt and freshly ground black pepper
    20 min, 9 ingredients
  • Frogs Legs of Provencale: Grenouille a la Provencale (Keith Famie) Frogs Legs of Provencale: Grenouille a la Provencale (Keith Famie)
    frog legs, salt and ground white pepper, all-purpose flour and
    3 More
    frog legs, salt and ground white pepper, all-purpose flour, unsalted butter, garlic, minced, chopped flat-leaf parsley
    13 min, 6 ingredients
  • Frogs Legs with Garlic Nosiola and Radicchio (Mario Batali) Frogs Legs with Garlic Nosiola and Radicchio (Mario Batali)
    frogs legs, oil from lago di garda, garlic, thinly sliced and
    7 More
    frogs legs, oil from lago di garda, garlic, thinly sliced, juice and zest of 1 lemon, green apple, peeled, cored and cut into 1/8 inch dice, nosiola wine (or moscato giallio or muller thurgau), butter, head radicchio, finely shredded, fresh bread crumbs, italian parsley, finely chopped to yield 1/4 cup
    25 min, 10 ingredients
  • Frog Legs Sauce Piquante (Emeril Lagasse) Frog Legs Sauce Piquante (Emeril Lagasse)
    olive oil, frog legs (about 1 lb), flour, chopped onions and
    16 More
    olive oil, frog legs (about 1 lb), flour, chopped onions, chopped green bell peppers, chopped red bell peppers, chopped celery, salt, cayenne, bay leaf, dried leaf thyme, minced garlic, chopped tomatoes, peeled and seeded, tabasco, juice of 1 lemon, chopped parsley, steamed rice, hot, chopped green onions, brunoise red peppers, brunoise yellow peppers
    50 min, 20 ingredients
  • Frogs' Legs Frogs' Legs
    garlic, flat leaf parsley, unsalted butter and
    3 More
    garlic, flat leaf parsley, unsalted butter, kilogram ) fresh frogs legs, a bowl of plain flour mixed with salt and ground black pepper, goose fat
    35 min, 6 ingredients
  • Sauteed Frog Legs with Tomato Garlic Butter (Emeril Lagasse) Sauteed Frog Legs with Tomato Garlic Butter (Emeril Lagasse)
    frog legs, essence , recipe follows, flour and
    20 More
    frog legs, essence , recipe follows, flour, garlic butter , recipe follows, minced shallots, chopped fresh tomatoes, peeled and seeded, salt, freshly ground black pepper, dry white wine, chopped fresh parsley leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, garlic butter, unsalted butter, at room temperature, chopped garlic, salt, freshly ground white pepper
    23 ingredients
  • Sauteed Frog Legs with Tomato Garlic Butter (Emeril Lagasse) Sauteed Frog Legs with Tomato Garlic Butter (Emeril Lagasse)
    frog legs, all-purpose flour, essence , recipe follows and
    16 More
    frog legs, all-purpose flour, essence , recipe follows, unsalted butter, minced shallots, minced garlic, chopped fresh tomatoes, peeled and seeded, salt , to taste, freshly ground black pepper , to taste, dry white wine, chopped fresh parsley leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme
    25 min, 19 ingredients
  • Sauteed Frog Legs With Tomato Garlic Butter Sauteed Frog Legs With Tomato Garlic Butter
    frog legs, all-purpose flour, unsalted butter and
    7 More
    frog legs, all-purpose flour, unsalted butter, minced shallots, minced garlic, chopped fresh tomatoes, peeled and seeded, salt , to taste, freshly ground black pepper , to taste, dry white wine, chopped fresh parsley leaves
    11 ingredients
  • Bar-b-que Frog Legs Bar-b-que Frog Legs
    frogs legs, beer and
    5 More
    frogs legs, beer, garlic cloves, smashed and finely chopped, honey, chili sauce, few drops of tabasco sauce, salt & fresh ground pepper
    7 ingredients
  • Crispy Fried Frog Legs Crispy Fried Frog Legs
    frog legs, lemon juice, crushed ice, milk and
    5 More
    frog legs, lemon juice, crushed ice, milk, eggs -- separated, vegetable oil, salt and pepper, all-purpose flour, vegetable oil for deep frying
    20 min, 9 ingredients
  • Fricassee Of Frog Fricassee Of Frog
    frogs, veal stock, peppercorns, sweet herbs, lemon peel and
    3 More
    frogs, veal stock, peppercorns, sweet herbs, lemon peel, butter, cream, pickled mushrooms
    24 min, 8 ingredients




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