Fleur de lis' profile page
Recipes
Earthquake Cake
By Fleur de lis
Grease 9 x 13 pan, layer in pan pecans, coconut
- 1 cup pecans
- 1 cup coconut
- 1 box german choc cake mix
- 1 stick butter
- 8 oz cream cheese
- 1 box powdered sugar
- 1 teasp vanilla
Monkey Bread
By Fleur de lis
Cut biscuits up into 4ths
- 3 cans biscuits (Pillsbury 10 to a can)
- 1/2 cup sugar
- 2 tsp cinnamon
- 1 stick buuter
- 1/2 cup chopped pecans
- 1 cup brown sugar
Eggplant-Grilled & Marinated
By Fleur de lis
Sprinkle garlic salt over both sides of eggplant slices; let sit for 30 minutes to release water
- 1 teaspoon garlic salt
- 1 large eggplant, sliced into 1-inch thick rounds
- 1/4 teaspoon Asian oyster sauce (optional)
- 1 tablespoon dried basil
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
City Club Bloody Marys
By Fleur de lis
Mix
- 2 , 46 oz cans Campbell's tomato juice
- 14 oz Heinz catchup
- fill catchup bottle with water and add to above
- 1 pint real lemon juice
- 1/2 of a 5 oz bottle of Worcestershire sauce
- 1 tsp salt
- dash of Tabasco
- 1 quart vodka- don't add until you're ready to drink
- top with lime slice, or celery stick, or pickled green beans
Hollandaise Sauce
By Fleur de lis
1. Fill a sauce pot halfway with water
- 1 small sauce pot with simmering water
- 1/2 cup Clarified Butter (see recipe, Page 6E)
- 3 egg yolks
- 1 medium-size heatproof bowl
- 1 tbl. lemon juice
- 1 ⁄8 tsp. salt
- Pinch of cayenne pepper
- 1 to 2 tbls. warm water (as needed)
- 1 whisk
Company Shrimp and Mushroom Pasta
By Fleur de lis
In a large skillet, melt the butter over medium heat
- 1/2 cup (1 stick) butter
- 2 cups sliced baby bella mushrooms
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 2 cups heavy whipping cream
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1 tsp Italian seasoning
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tsp pepper
- 2 1/2 pounds fresh medium shrimp, peeled and deveined
- 1 cup fresh spinach
- 1 (16 oz) pack of your favorite pasta
- 1/2 cup shredded Italian blend cheese
Slow Cooker Pot Roast #2
By Fleur de lis
Take the chuck roast and season with salt and pepper to taste
- 4 pounds chuck roast
- salt and pepper to taste
- 1 packet dry onion soup mix
- 1 cup water
- 3 carrots, chopped
- 1 onion, chopped
- 3 potatoes, peeled and cubed
- 1 stalk celery, chopped
MeMaw's Chicken and Dumplings
By Fleur de lis
Cover hen with water. Add celery and boil hen until meat is pulling away from bone
- Dumplings:
- 1 cup flour
- 1 tsp salt
- 1/2 cup water
- 1 egg
- 1 hen
- chopped celery
- 1 jar chopped pimento drained
- 1/2 stick butter
Biscuits
By Fleur de lis
Preheat oven to 400; stir ingredients together
- 2 cups self-rising flour
- 2 sticks oleo, melted
- 1 cup sour cream
Italian Baked Chicken
By Fleur de lis
Mix all ingredients, except chicken, well in blender then pour over chicken and bake
- I can Rotel tomatoes
- l med can of tomato sauce
- 1 onion
- salt and pepper
- Romano cheese
- garlic
- 6 chicken breasts (or if you prefer dark meat, legs & thighs)