Fleur de lis' profile page
Recipes
Shrimp and Basil Pasta
By Fleur de lis
Bring a large pot of water to a boil, and add 1 tablespoon oil
- 1/4 cup olive oil, divided
- 1 (8 ounce) package angel hair pasta
- 1 teaspoon chopped garlic
- 1 pound large shrimp - peeled and deveined
- 2 (28 ounce) cans Italian-style diced tomatoes, drained
- 1/2 cup dry white wine
- 1/4 cup chopped parsley
- 3 tablespoons chopped fresh basil
- 3 tablespoons freshly grated Parmesan cheese
Chicken and wild rice casserole
By Fleur de lis
Preheat oven to 350 degrees
- 5 boneless, skinless chicken breasts
- 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
- 1 can cream of celery soup, (10.25 oz each)
- 1 can cream of mushroom soup, (10.25 oz each)
- 1/4 tsp garlic powder
- 1 1/4 can water, (soup can)
- 1 box Lipton Onion Soup Mix, (2 packets)
Magic Bars
By Fleur de lis
Melt butter in 9 x 13 pan
- 1/2 cup butter
- 1 1/2 cups graham cracker crumbs
- 1 can condensed milk
- 3 oz semi-sweet chips
- 7 oz flaked coconut
Superior Meat Loaf
By Fleur de lis
Shape into loaf pan and cook for 1 hr
- 4 lbs ground meat
- 2 packs Lipton Onion Soup Mix
- 1 1/2 cups Italian bread crumbs
- 1/2 cup oats
- 4 eggs
- 1 1/2 cups water
- dash Worcestershire sauce
- Dash Montreal Steak Seasoning
- Shape into loaf pan and cook for 1 hr. at 350
Pecan Feta Cheese Salad
By Fleur de lis
Mix salad ingredients, except pear, together and toss
- Dressing:
- 5 Tbsp extra-virgin olive oil
- 3 Tbsp chopped green onions
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp green pepper
- Salad:
- 2 Tbsp butter
- 1 cup pecan halves
- 1 Tbsp sugar
- 1/8 tsp salt
- 16 cups torn Romaine, Spinach, Iceberg lettuce
- 3 ripe pears (or a large can of pear halves, drained)
- 1 cup Feta cheese
Momma Dick's Plain Butter Cake
By Fleur de lis
Icing: 1 cup sugar 1 stick butter 1/2 cup milk pinch salt 1 tsp vanilla Cook to soft ball stage
- 2 cups sugar
- 3 1/2 blocks butter (almost 1 lb.)
- 6 eggs
- 3 cups cake flour
- pinch salt
- 2 tsp vanilla extract
- Cream butter and add sugar gradually. Add eggs and flour a little at a time. Add rest of ingredients. Butter and flour Bundt pan. Cook 1 hour, 10 mins @ 325 degrees. Turn out of pan when cooked and cool.
Chicken Lo Mein
By Fleur de lis
1. Blend 1 tbls each soy sauce, sesame oil, cornstarch
- 4 tbls. soy sauce (add more later to
- taste)
- 2 tbls. sesame oil
- 1 tbs. corn starch
- 1 bag frozen chicken tenderloins cut
- in 1" pieces
- 1 pack angel hair pasta
- 1 tbls. sugar
- 1 pack fresh mushrooms sliced
- 2 cups fresh broccoli
- 1 can water chestnuts
- 3 jumbo eggs
- 2 tbls. white vinegar
- vegetable oil, to drizzle in wok
- 3/4 cup julienned carrot
- 1 frozen box snow peas (thaw, de-string)
- 3 or 4 green onions chopped
- 1 tbl. minced ginger root
- 1 tbl. crushed red pepper
Cream of Mushroom Soup
By Fleur de lis
In a dutch oven, saute onions, garlic and mushrooms in butter
- 3, 8 oz containers of fresh mushrooms chopped
- 1/2 chopped large onion
- 3-4 cloves garlic, minced
- 6 Tbsp butter
- 9 Tbsp flour (put 3 of these in separate container)
- 6 cups chicken broth
- 3 cups of half and half
- 2 tsp salt
- 1 tsp pepper
Spicy Party Cheesecake
By Fleur de lis
This is to be served with chips or crackers
- 2 , 8 oz packs cream cheese, softened
- '2 cups shreadded Monterrey Jack cheese (8 oz)
- 2 , 8 oz cartons dairy sour cream
- 3 eggs
- 1 cup mild or hot-style salsa
- 1 , 4 oz can green chilies drained
- 1 , 6 oz container avocado dip
- 1 medium tomato, seeded and chopped (optional)
- Tortilla chips or your favorite party crackers
- Cilantro or parsley sprigs for garnish
Thai Style BBQ Chicken
By Fleur de lis
In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water...
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- 1 lime, zested and juiced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon white sugar
- 6 skinless, boneless chicken breast halves