Fleur de lis' profile page
Recipes
Baked Fish & sauce
By Fleur de lis
Bake fish 20 mins at 350 then spoon sauce on top of each fillet, and bake 20 more mins
- 1 can cream of mushroom soup
- 1 1/2 tsp Worcestershire sauce
- 1 Tbsp lemon juice
- 1/4 tsp mustard
- dash of pepper
- 3/4 drops hot sauce
- 2 Tbsp milk
- 2 shallots chopped
- parsley flakes
- 2 Tbsp white wine
- 1 or 2 cans shrimp (washed well)
- 1/2 cup chopped fresh mushrooms
Waffle batter from scratch
By Fleur de lis
Heat a waffle iron, then pour in 1/4 cup batter for each waffle
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- dash of salt
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter.
Reuben Bake
By Fleur de lis
Unroll one tube of crescent dough into one long rectangle; seal seams and perforations
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 pound sliced Swiss cheese
- 1-1/4 pounds sliced deli corned beef
- 1 can (14 ounces) sauerkraut, rinsed and well drained (coleslaw is good if you don't like sauerkraut)
- 2/3 cup Thousand Island salad dressing
- 1 egg white, lightly beaten
- 3 teaspoons poppy seeds (optional)
Strawberry Cake From Ambrosia Bakery
By Fleur de lis
To prepare the cake, preheat oven to 350
- CAKE:
- 2 1/4 cups cake flour
- 1 cup whole milk, room temperature
- 6 large egg whites, room temp
- 2 tsp vanilla extract
- 1 3/4 cups sugar
- 4 tsp baking powder
- 1 tsp salt
- 12 Tbsp unsalted butter, softened but still cool
- STRAWBERRY FROSTING:
- 3 cups heavy cream
- 1 (8oz) package cream cheese, softened
- 2 tsp vanilla extract
- 3/4 cup granulated sugar
- 2-3 2 strawberries, finely chopped ( equals about 2 cups chopped strawberries)
Carrot Cake
By Fleur de lis
1. Preheat oven to 350°F
- Frosting:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup canola or vegetable oil
- 4 large eggs room temperature
- 1 1/2 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 cups grated carrots, lightly packed
- 1 cup grated coconut
- 1 (8-ounce) package cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Oyster Crackers
By Fleur de lis
Put oil in bottom of large baking tray with sides
- 1 bag oyster crackers
- 1/3 cup oil
- 1 pack ranch dry salad dressing mix
- 1/2 tsp dill weed
- 1/4 tsp garlic powder
Milky Way Wonder Cake
By Fleur de lis
Melt bars and 1/2 cup butter in saucepan over very low heat
- 6 Milky Way Bars (or 13 fun size bars)
- 1 cup butter (2 sticks)
- 2 cups sugar
- 4 eggs
- 2 1/2 cups sifted all-purpose flour
- 1/2 teasp
- 1 1/4 cups buttermilk
- 1 teasp vanilla
- 1 cup chopped nuts
Hot Spinach & Artichoke Dip
By Fleur de lis
Heat together, then put in casserole and bake at 350 for 45 mins
- 3 boxes chopped frozen spinach
- 1 stick butter
- 1 small can green chilies
- 2 8 oz chunks of Jalapeno Monterrey Jack Cheese, grated
- 1 chopped onion
- 16 oz sour cream
- 2 8 oz packs of cream cheese, softened
- 1 cup Parmesan Cheese
- 2 can Artichoke hearts, diced
- several dashes of Worcestershire Sauce
- Tabasco sauce to taste
- salt and pepper to taste
Grilled Asian Chicken
By Fleur de lis
In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic
- 1/4 cup soy sauce
- 4 teaspoons sesame oil
- 2 tablespoons honey
- 3 slices fresh ginger root
- 2 cloves garlic, crushed
- 4 skinless, boneless chicken breast halves
Chicken Milano
By Fleur de lis
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccini pasta