Fleur de lis' profile page
Recipes
Fancy Chicken - Martha Juban
By Fleur de lis
Salt and pepper chicken breasts
- 6 chicken breasts
- 1 can cream of mushroom soup
- 1 can water
- 1 package oinion soup mix
- dash of Worcestershire sauce
- 1 tsp Kitchen Bouquet
- 1/2 cup white wine
River Road Crawfish Stew
By Fleur de lis
Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used
- 2 pounds cleaned crawfish tails
- 1/4 cup tomato sauce
- 1 cup vegetable oil
- 3 quarts crawfish stock or water
- 1 cup all-purpose flour
- 1 cup chopped green onions
- 2 cups chopped onions
- 1 cup chopped parsley
- 1 cup chopped celery
- Salt and cayenne pepper to taste
- 1 cup chopped bell pepper
- Dash of Louisiana Gold Pepper Sauce
- 2 tablespoons diced garlic
Beer Batter for frying
By Fleur de lis
In a mixing bowl combine flour, egg, garlic powder and black pepper
- 1 cup all purpose flour
- 1 egg, beaten
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 1/2 cups beer
- 2 tsp salt
Creamy Parmesan Garlic Mushroom Chicken
By Fleur de lis
In a skillet, cook chicken in olive oil
- Creamy Parmesan Garlic Sauce:
- 4 boneless, skinless chicken breasts
- 2 Tbs Olive oil
- Salt, Pepper
- 8 oz sliced mushrooms
- 1/4 cup butter
- 2 garlic cloves minced
- 1 Tbs flour
- 1/2 cup grated parmesan cheese
- 1/2 tsp garlic powder
- 14 tsp pepper
- 1/2 tsp salt
- 1 cup spinach chopped
Grilled Salmon
By Fleur de lis
Directions Season salmon fillets with lemon pepper, garlic powder, and salt
- Original recipe makes 6 servings Change Servings
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
Eggplant Bake
By Fleur de lis
Preheat oven to 350 degrees F (175 degrees C)
- 1 tablespoon olive oil
- 2 eggs, lightly beaten
- 1 cup Italian seasoned dry bread crumbs
- 1 eggplant, sliced into 1/2 inch rounds
- salt to taste
- 1 medium onion, sliced
- 2 tomatoes, sliced
- 1 cup grated Parmesan cheese
- 1 cup crumbled feta cheese
- 4 slices Muenster cheese, torn into strips
Asphodel Bread
By Fleur de lis
Sift biscuit mix with sugar & salt
- 5 cups Pioneer Biscuit Mix
- 4 Tbsp sugar
- 1/2 tsp salt
- 2 envelopes yeast
- 2 cups warm milk
- 4 eggs
- 1/4 tsp cream of tartar
WHITE SAUCE
By Fleur de lis
Melt butter over low heat; add flour, salt and pepper; stir until well blended
- Thin sauce:
- 3 TBSP Butter
- 2 TBSP Flour
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups milk
- Medium Sauce:
- 4 TBSP Butter
- 4 TBSP Flour
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups milk
- Thick sauce:
- 6 TBSP Butter
- 8 TBSP Flour
- 1 tsp salt
- 1 tsp pepper
- 2 cups milk
Pepper Jelly Vinaigrette
By Fleur de lis
I put all ingredients into my Magic Bullet and blend until smooth
- 1/2 cup Jalapeno pepper jelly (red or green)
- 4 Tbs balsamic vinegar
- 4 cloves of garlic minced
- 1 tsp salt
- 1 cup olive oil
RUTH'S PUDDING CAKE
By Fleur de lis
3. 1 small pkg. of vanilla pudding 1 small pkg
- 1 . 1 Cup flour
- 1 stick butter melted
- 1 cup chopped pecans
- Mix ingredients, press in a 9 x 12 pan and bake 20 mins at 350 degrees.
- 2 . 1 large cream cheese (8 oz)
- 1 cup powdered sugar
- 1 medium Cool Whip
- Mix and spread over cool crust)
- 3 . 1 small pkg. of vanilla pudding
- 1 small pkg. of choc pudding
- 2 cups cool milk
- Beat until thick and spread over mixture. Top with grated Hershey bar, cool and serve.