Fleur de lis' profile page
Recipes
Strawberry Mousse Pie
By Fleur de lis
Sprinkle gelatin over cold water in saucepan, let stand 1 minute to soften
- 1 packet unflavored gelatin
- 1/4 cup cold water
- 2 cups strawberries,sliced
- 1.4 cup sugar ( extra fine granules)
- 1 cup heavy cream
- 3 Tbsp powdered sugar
- 1 Graham Cracker pie crust
Alfredo Sauce
By Fleur de lis
Melt butter in a medium saucepan over medium low hear
- 1/4 cup butter
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Apple Pie
By Fleur de lis
Pare apples and slice thin
- 5-7 tart apples
- 3/4 to 1 cup sugar
- 2 Tblsp flour
- 1/4 tsp. salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 unbaked 9" pastry shell and top crust
- 2 Tblsp butter or margarine
- (1 Tblsp lemon joice if apples are not tart)
Cocoons
By Fleur de lis
1. Preheat oven to 350 and line your baking sheets with parchment paper
- 2 sticks butter, softened
- 1 tsp vanilla extract
- 1 tsp ice water
- 2 1/4 cups flour
- 1/4 cup powdered sugar
- 1 cup finely chopped pecans
- 1 1/2 cups sifted powdered sugar (extra for dusting after baking)
Sunday Shrimp Pasta Bake
By Fleur de lis
Cook vermicelli according to package directions
- 12 ounces uncooked vermicelli
- 1 medium green pepper, chopped
- 5 green onions, chopped
- 6 garlic cloves, minced
- 6 tablespoons butter, cubed
- 2 tablespoons all-purpose flour
- 2 pounds cooked shrimp, peeled and deveined
- 1 teaspoon celery salt
- 1/8 teaspoon pepper
- 1 pound process cheese (eg. Velveeta), cubed
- 1 (10 ounce) can diced tomatoes with green chilies, drained
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 tablespoon grated Parmesan cheese
SHRIMP A LA CREOLE
By Fleur de lis
River Roads Recipes
- 4 lbs large shrimp
- 1/4 cup salad oil
- 3 tbsp flour
- 1 large onion
- 1 can tomato paste
- 1 large green bell pepper
- 2 tsp salt, or to taste
- 2 tsp pepper
- 1 cup chicken broth
Feliciana Sweet Potato Pie
By Fleur de lis
Add sweet potatoes and 1/4 lemon to 1 inch of boiling water, cook until tender
- Filling:
- 2 cups sweet potatoes
- 1/2 lemon
- 1 stick butter
- 3 Tbsp flour
- 1 cup sugar
- 1 tsp vanilla
- Pie shell:
- 3 oz creme cheese
- 1 stick butter
- 1 cup flour
- Mix by hand and roll on floured board
Baked Tomatoes With Cheese Topping
By Fleur de lis
1. Preheat oven to 400 degrees
- 4 firm tomatoes
- Salt and pepper to taste
- 1 clove garlic, finely minced or mashed
- 3 tbls. green onions, finely chopped
- 2 tbls. fresh basil, finely chopped
- 2 tbls. fresh parsley, finely chopped
- Generous pinch of dried thyme
- Sprinkle of salt and pepper if desired
- 1/2 cup dry bread crumbs (I use panko-style)
- 3 to 4 tbls. olive oil
- 3/4 cup grated mozzarella, Parmesan or Romano cheese
Bran Muffins
By Fleur de lis
Combine 1 cup cereal with salad oil and boiling water
- 3 cups All Bran Cereal
- 1 1/2 cup sugar
- 1 cup boiling water
- 2 1/2 cups flour
- 1/2 cup oil
- 2 1/2 tsp soda
- 2 cups buttermilk
- 1 tsp salt
My Hummus
By Fleur de lis
Blend all ingredients in food processor
- 2 cans chick peas - drain and rinse
- 2 or 3 cloves of garlic
- extra virgin olive oil
- salt to taste
- 1/4 to 1/2 cup of Tahini - sir well
- 1/2 tsp cumin
- 3/4 cup plain yogurt
- 2 pinches of cayenne pepper
- lemon juice to taste