Fleur de lis' profile page
Recipes
Slow Cooker Tipsy Chicken
By Fleur de lis
Melt the butter in a large skillet over medium-high heat
- 1 tablespoon butter
- 8 chicken thighs
- salt and pepper to taste
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (5 ounce) jar pimento-stuffed green olives
- 1 (8 ounce) package sliced fresh mushrooms
- 1 1/4 cups Chablis wine
- 1 tablespoon all-purpose flour
Sugar Cookies - Renee Belcher
By Fleur de lis
In a large bowl, sift together flour, salt and *baking powder (see tips), set aside
- GLAZE:
- 4 4 4 cups all-purpose flour
- 1/2 1/2 1/2 tsp salt
- 2 2 2 cups sugar
- 1 1 1 cup butter
- 2 2 2 large eggs
- 2 2 2 tsp pure vanilla extract
- 1 Zest of 1 lemon-micro planed or very finely grated
- 2 1/2 2 1/2 1/2 cups confectioner’s sugar
- 2-3 2-3 2-3 Tbsp water
- 1 1 1 Tbsp softened butter
- 1 1 1 Tbsp light corn syrup
- 1/2 1/2 1/2 tsp vanilla or almond extract
- to to can make the icing loose (depending on the type). If you are trying to achieve a dark color, you may have to use less water and adjust the consistency after mixing in the color.
- I always use pure almond extract in the icing and pure vanilla extract in the cookie.
Cod Fish - Crispy baked
By Fleur de lis
Combine Panko, parsley, lemon rind, garlic
- 1 cup Panko bread crumbs
- 6 Cod Fish fillets
- 2 Tbsp chopped parsley
- 2 tsp grated lemon rind
- 1 tsp minced garlic
- 1 tsp salt
- 2 Tbsp butter, melted
Feliciana Sweeet 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 cream cheese
- 1 stick butter
- 1 cup flour
- (Mix by hand and roll on floured board)
Boiled Crawfish-Cajun style
By Fleur de lis
1. Rinse crawfish in lots of clean water, drain and rinse again
- 1 45lb sack of live crawfish
- 8 lemons
- 2 (26 oz)boxes of table salt
- 6 large onions, pealed
- 3 (4oz) bottles crab oil
- 1 (3 oz) bottle red pepper
- 1 Tbsp olive oil
Blend of The Bayou Casserole
By Fleur de lis
Melt cream cheese and butter over very low heat or microwave
- 8 oz cream cheese
- 1 stick butter
- 1 lb peeled shrimp
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 2 Tbsp butter
- 1 can cream of mushroom soup
- 1 can mushsrooms, drained
- 1 Tbsp garlic salt
- 1 tsp red pepper
- 1 pint crab meat
- 1 cup rice, cooked
- grated cheese, sharp
- cracker crumbs
- `
Chicken Pot Pie
By Fleur de lis
Nothing is better than this golden brown homemade chicken pot pie for a classic, comforting dish
- 1 pound cooked chicken tenderloins, add salt and pepper to taste
- 1 cup frozen green peas
- 1 cup baby carrots, chopped
- 1 cup mushrooms, chopped
- 1/2 cup celery, chopped
- 1 cup potatoes, chopped
- 1/2 stick of butter
- 1 large onion, chopped
- 1/2 cup all purpose flour
- 3 plus cups chicken broth
- 2/3 cup half and half or milk
- 4 unbaked Pillsbury pie crusts
- Salt and pepper, to taste
Remoulade Salad Dressing
By Fleur de lis
Combine and chill. Serve over shrimp on a bed of lettuce
- 2 Tbsp water
- 2 cloves garlic minced
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1 tsp horse radish mustard
- 1/2 cup wesson oil
- 1 Tbsp Worcestershire sauce
- 1 tsp black pepper
- dash Tabasco sauce
- 1 onion grated
Baby back ribs in Insta-Pot
By Fleur de lis
1. Remove the lining from the bottom side of the ribs by running a butter knife under the skin and then using a pap...
- 1 rack of baby back pork ribs
- 1/4 c brown sugar
- 2 Tbsp chili powder
- 2 tsp dried parsley
- 1 tsp each: salt, pepper, cumin, garlic powder, onion powder
- 14 tsp cayenne pepper
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 tsp liquid smoke (optional)
- 1/2 cup of your favorite bbq sauce
Cake Glaze
By Fleur de lis
This is my LSU cake, made with this simple glaze recipe
- 1 cup confectioner's sugar
- Juice from half a medium lemon (or 1 tablespoon milk)
- 2 teaspoons light corn syrup