Fleur de lis' profile page
Recipes
Apple Cider Vinegarette Dressing
By Fleur de lis
From Gloria Jackson, The Dunham School
- 1 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/2 tsp dry mustard
- 1 tsp paprika
Crawfish Jambalaya
By Fleur de lis
Put all ingredients in your rice cooker and turn it on
- Do this in a rice cooker. (I have a 12 cup cooker and double this recipe.)
- 1 stick of butter or margarine
- 1 chopped medium onion
- 1/3 can cream of mushroom soup
- 1 lb crawfish, seasoned with Tony Chachere's(or shrimp)
- 2 cups rice
- 1 can beef consomme soup
- (I add 1 can of Rotel with liquid when I double the recipe and put a whole can of cream of mushroom soup)
Cheese Wreath
By Fleur de lis
Christmas Party Appetizer
- 1 , 8 oz. pkg. shredded sharp cheddar cheese
- 2 , 8 oz pkgs. cream cheese, softened
- 1 tsp lemon juice
- 1 Tbsp each red bell pepper and green onion
- 2 tsp Worcestershire Sauce
- dash of ground red paper
- touch of garlic powder
- parsley and red papper circles for garnish
Chocolate Cheesecake
By Fleur de lis
Preheat oven to 300 degrees
- 1/3 cup butter or margarine, melted
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 3 (8oz) packages cream cheese, softened
- 1 (14oz) can Sweetened condensed milk
- 2 cups semi-sweet chocolate chips, melted
- 4 large eggs
- 2 tsp vanilla extract
Eggplant Casserole
By Fleur de lis
Preheat an oven to 375 degrees F
- 4 tablespoons olive oil
- 1 pound eggplant, cut into 1/2-inch dice
- 1 red pepper, cut into 1/2-inch dice
- 4 ribs celery, cut into 1/2-inch dice
- 1 onion, chopped into 1/2-inch dice
- 1/2 cup chopped fresh basil leaves
- 1 cup grated Parmesan
- 1/2 cup heavy cream
- 1 cup Italian seasoned bread crumbs
- Salt and pepper
Seafood Pasta Salad
By Fleur de lis
Cook crawfish tails in 1 Tbsp crab boil
- 16 oz of cooked and cooled spinach noodles (or your favorite type noodles)
- 1 lb crawfish (cooked by sauteing in a little crab boil)
- 1 lb cooked shrimp
- 1 lb imitation crab meat
- 1 bottle Drusilla House Dressing
- 1 bottle Drusilla Remoulade Dressing
- 1 or more cans black olives
Hummus-Elva's
By Fleur de lis
Mix all ingredients in food processor
- 2 cans chick peas - drain and rinse
- 2 or 3 cloves of garlic
- drizzle some extra virgin olive oil (to get the consistency you want)
- salt to taste 1/4 to 1/2 cup of tahini
- 1/2 teasp cumin
- 1/4 cup plain yogurt
- 2 pinches of cayenne pepper
- lemon juice to taste
Poppyseed Chicken
By Fleur de lis
Preheat oven to 350 degrees
- Topping:
- 5 or 6 chicken breasts cooked and cubed
- 1 can cream of chicken soup
- 1 8 oz container of sour cream
- 2 Tbsp poppyseeds
- 1 stick butter
- 1 sleeve of Ritz Crackers (crushed)
Sausage & Spinach Pinwheels
By Fleur de lis
Wilt spinach, onions and mushrooms in a small amount of water
- 2 cans of Pillsbury Cresent Rolls
- 1 box of Philadelphia Cream Cheese, softened
- 1 lb. Bulk sausage, cooked and finely chopped (hot if you like)
- 1 bunch of green onions finely chopped
- Small pack of mushrooms finely chopped (if you like mushrooms. . .I do)
- A couple handfuls of fresh spinach finely chopped
- (I do all chopping in my food processor)
- Tony’s seasoning to taste.
Crawfish Etouffee - The Easy Way
By Fleur de lis
This recipe is easy and can be substituted with shrimp when crawfish are out of season
- 2 pounds crawfish (rinse off fat)
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 1/2 cup celery, chopped
- 2 cans cream of mushroom soup
- 2 cans golden mushroom soup
- 1 or 2 cans Rotel tomatoes (depends how hot you like it)
- Several squirts of Worcestershire sauce
- Chunk butter
- 1 tablespoon parsley flakes
- Salt and pepper, to taste