Fleur de lis' profile page
Recipes
Confetti Spaghetti (baked)
By Fleur de lis
Cook spaghetti according to package directions
- 1 (12 ounce) package spaghetti
- 1 1/2 pounds ground beef
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3/4 cup shredded Cheddar cheese
Baby back ribs in Insta-Pot
By Fleur de lis
1. Remove the lining (membrane) from the bottom side of the ribs by ru;inning a butter knife under the skin and the...
- 1 rack baby back pork ribs
- 1/4 cup brown sugar
- 2 tbsp chili powder
- 2 tsp dried parsley
- 1 tsp each: salt, pepper, cumin, garlic powder, onion powder
- 1/4 tsp cayenne pepper
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 tsp liquid smoke(optional)
- 1/2 cup bbq sauce
Hummus
By Fleur de lis
Drain chickpeas and set aside liquid from can
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
WICKED PEACH COBBLER by Patti LaBelle
By Fleur de lis
Preheat the oven to 375 degrees
- Pillsbury pie crusts (need three crusts)
- 3 lbs medium peaches, peeled, pitted and cut into 1/4” slices
- 2 Tablespoons cornstarch
- 1 cup sugar
- 2 teasp fresh lemon joice
- 1/2 teaspoon ground cinnamon, plus more for the tope crust
- 4 Tblsp butter (1/2 stick) chilled and cut into small pieces
Limoncello Martinis
By Fleur de lis
Wet rim of Martini glasses with lemon slice and then coat edge with powdered sugar
- • 4 shots of vodka
- • 2 shots of limoncello
- • 1 shot of triple sec
- • 1 Tbsp simple syrup
- • 1 Tbsp of fresh lemon juice
- • lemon slice and for garnish
- • 1 Tbsp powdered sugar for glass rim
Martha Washington Balls
By Fleur de lis
Cream together powdered sugar, condensed milk, butter, and vanilla
- 1 1/2 boxes of powdered sugar
- 1 can condensed milk
- 1 stick butter, softened
- 2 tsp. vanilla
- 1 can coconut
- 3 cups pecans, chopped very small
- 24 oz bag of chocolate chips
- 1/4 lb. of paraffin
Crawfish Étouffée
By Fleur de lis
Combine vegetables and saute in butter until tender
- 2 or 3 lbs of crawfish tails with fat
- 1 stick of butter
- 1 or 2 stalks of celery finely chopped
- 2 large onions finely chopped
- 2 or 3 minced cloves of garlic
- 1 chopped bell pepper
- 1/4 cup green onion tops
- 1 pimento
- Hot sauce to taste
- Tony Chachere's to taste
- several squirts of Worcestershire sauce
FROZEN LEMON SHERBERT PIE
By Fleur de lis
Whip egg whites until stiff
- 3 egg yolks (save whites)
- 1/4 cup lemon juice
- 2 teasp grated lemon peel
- 1/8 teasp salt
- 1 cup heavy cream
- 1/2 cup graham cracker crumbs
Baked Rice
By Fleur de lis
This is my mother-in-laws' recipe
- 1 stick butter
- 1 medium sized onion, chopped
- 1 bell pepper, chopped
- 2 minced cloves of garlic
- 2 1/4 cups of rice almost cooked with water and salt
- 1 can of Beef Consomme' soup
- 1 Tbs parsley flakes
- 1/4 cup green onions to sprinkle on top
- black and red pepper to taste
Stuffed Bell Peppers
By Fleur de lis
Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also
- 4 whole red bell peppers
- 3/4 pound ground chuck
- 1/2 pound ground pork
- 1 whole medium onion - chopped
- 2 cloves garlic - minced
- 2 teaspoons beef bouillon granules
- 2 teaspoons House Seasoning
- 1 cup rice - cooked
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 cup diced tomatoes
- 1/2 cup chopped green onions - tops only
- 1 tablespoon soy sauce
- 1 cup hot water