Cooking Tomatoes filled with Frog Legs

Recipe Description Tomatoes are known to be good for health and any dish cooked with tomatoes can spell health and nothing more. A very healthy dish as well as an Asian delicacy is cooking tomatoes stuffed with frog legs. The taste of frog legs is similar to that of chicken. Frog legs are a traditional part of French cuisine. This mouth watering dish is sure to be tried by one if the stuffing is of the northern Leopard frog. The dish with the leopard frog legs is popular. Tomatoes are rich in iron and calcium with right amounts of sulfur, potassium and phosphorous too. Tomatoes are also a rich source of vitamin A, B and C and cooking increases vitamin C content. It is the right kind of dish for calorie conscious people as it is used for weight loss programs. The dish has good taste but does not add calories which are difficult to shed. The dish found its way into the weight loss program because of its low calorific value while being rich in nutrients, vitamins and minerals. The total calories per meal are not more than 20, which makes it suitable for everyone, young and old alike.
Recipe Details Cooking Tomatoes filled with Frog Legs Servings: 4 People Preparation time in minutes:  60 Recommended wine with the dish: Riesling Grand Cru

• 16 frogs legs
• 4 Rome tomatoes 
• 0.44 lbs. spinach 
• 1 garlic clove 
• 2.1 cups thickened cream 
• 0.85 cups white wine dry 
• Chive 
• 0.85 cups milk 
• 2.1 cups shellfish bouillon (broth) 
• Oil 
• Salt and pepper

It is advised to use thickened cream to cook this dish faster. Take equal parts of milk and cream and cook cloves of garlic for 60 to 90 minutes without removing the skin of garlic. Once they are cooked mince them after removing the skin and then sift it through a sieve to obtain a fine paste or puree. Prepare the bouillon using the skewered frogs. They should be allowed to brew in their own juices. The legs of these frogs have to be cut. Prepare the tomatoes by cutting a cross on their sides with the help of a knife after removing the green stem. To the heated oil in a pan add spinach salt and pepper. Spinach cooks very quickly so keep an eye on it. Remove from heat and place it in a dish after it is done. Add the stock and frog legs and cook for 2-3 minutes. Add some butter to the pan in which the spinach and frog legs were cooked and add some frog meat. Place a spoonful of the garlic puree inside the tomatoes, then some spinach and finally the frog legs. Place some meat in the plate and pour some sauce over it and sprinkle ground chives to serve. For more recipes of meat go to www. meat Allthemeat.com