3078 snails legs Recipes

snails, canned, button mushrooms, porcini mushrooms (sometimes called cepes, as in french), white wine vinegar, chablis (white burgundy wine), chicken broth, shallots, garlic cloves, butter, chopped parsley, creme fraiche, salt, pepper

legs or 32 small frog s, all-purpose flour, butter, corn oil, garlic butter, salt, pepper, lemon , juice of, flat leaf parsley, lemon slice (to garnish dish )

garlic, peeled, fresh rosemary leaves, fennel seeds, coarse salt, freshly ground black pepper, extra-virgin olive oil, whole bone-in leg of lamb (6 to 7 lb), preferably without the hip bone, fennel bulbs, red onions, peeled and cut in eighths, red wine, chicken broth, fresh-squeezed orange juice

whole leg of lamb, salt to taste, ground black pepper to taste, prepared mustard, worcestershire sauce, all-purpose flour, garlic, sliced (optional)

legs, skin removed, saltine crackers, crushed, all-purpose flour, cornmeal, minced onion, salt, ground black pepper, eggs, milk, vegetable oil for frying, peanut oil for frying

leg of lamb , butterflied, olive oil , or as needed, chopped fresh oregano, chopped fresh basil, marinated artichoke hearts, drained and chopped, crumbled feta cheese, sun-dried tomatoes packed in oil, drained and chopped, garlic, minced, salt and ground black pepper to taste

tomatoes , cut crosswise into 1/4-inch-thick slices, onions, thinly sliced, eggplant , cut crosswise into 1/4-inch-thick slices, garlic cloves, chopped, dried oregano, crumbled, boiling potatoes, peeled and cut into 3/4-inch-thick slices, salt, leg of lamb (aitchbone removed by butcher), garlic cloves, thinly sliced, fresh lemon juice, dried oregano, crumbled

semi-boneless leg of lamb , aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied, garlic cloves, fine sea salt, chopped fresh rosemary, black pepper, dry red wine or beef broth

leg of lamb (5 to 7 lb), garlic cloves, cut into slivers, minced fresh rosemary, divided, ground mustard, salt, divided, chopped fresh mint or 1/4 tsp dried mint flakes, pepper, water, red potatoes , cut into 1-inch slices, baby carrots, olive oil, fresh or frozen peas, cornstarch, beef broth, cold water, currant jelly

canned snails or snail, cooked, oil (for frying ), parsley (to garnish ), eggs, separated, flour, olive oil, salt and pepper, olive oil, herbs

paris mushrooms, salt and pepper, oil, canned burgundy snails, snail butter

snails, snail shells, butter (softened, but not melted ), flat-leaf italian parsley (finely chopped ), dried parsley flakes (for sprinkling ), shallot (minced well ), garlic clove (minced well ), granulated garlic powder, cream sherry, salt, black pepper

snails, canned, rinsed with cold water, all-purpose flour , to dust, olive oil, diced white onion, garlic, minced, rosemary, red wine vinegar or balsamic vinegar, salt and ground black pepper

leg of lamb (bone in ) or 1 butterflied leg of lamb, fresh minced garlic cloves (or to taste), olive oil, red wine, dried oregano, dried thyme, dried parsley, green onions, chopped (optional), salt and pepper, lemon , juice of

vegetable broth, frozen raspberries, raspberry jam, red wine vinegar, boneless leg of lamb, dried rosemary

leg of lamb, salt to taste, garlic , cut into slivers, vegetable oil, lemons, sliced and seeded, water, butter, worcestershire sauce

leg of lamb, garlic , slivered, olive oil, lemon juice, minced fresh rosemary, bacon, onion, minced, dry red wine, beef stock, tomato paste, salt and ground black pepper to taste

olive oil, plus more for brushing, fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced, sliced scallions (white and most of the green parts), coarsely chopped garlic , plus 2 garlic cloves, quartered, coarsely chopped mixed greens (such as baby spinach , tender swiss chard leaves, miner s lettuce, pea shoots, orache, green amaranth, outer leaves of escarole or romaine lettuce, and/or beet greens), fennel seeds, preferably freshly ground or crushed in a mortar, freshly ground black pepper, chopped fresh mint, half leg of lamb (shank half), some fat left on, shank bone left in, hip end of bone removed (have the butcher do this, or see note), crumbled feta cheese, salt, dried oregano, crumbled, dry white wine , plus more if needed, chopped fennel fronds plus tender stalks, or fresh dill