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Seafood
Meat 
Frog Legs

James's Sautéed Boneless Leg Mushroom Teriyaki Sauce

1/4 cup margarine
2 cup chopped onions
1 cup chopped bell pepper
1 cup fresh snipped parsley
1 lb sliced mushrooms
2 tbl minced garlic
1 1/2 tsp salt
3 tbl hot sauce
2 cup deboned frog legs
1/2 cup dry white wine
1/2 cup teriyaki sauce

 Method :
In a large wok or pot, melt margarine. Add onions, bell pepper and parsley. Saute until onions are clear. Add mushrooms and garlic. Stir well and continue to cook until mushrooms are hot. Add salt, hot sauce and frog legs - stir well. Add wine and teriyaki sauce. Reduce heat to medium-low and simmer for ten minutes. May be served over rice.