Fleur de lis' profile page
Recipes
Won Tons
By Fleur de lis
Bring a large pot of lightly salted water to a boil
- Filling:
- 2 cups shredded napa cabbage
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch
- 1 1/2 teaspoons minced fresh ginger root
- 1 green onion, minced
- 36 wonton wrappers
- 1 egg white, beaten
- Sauce:
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 2 tablespoons finely shredded fresh ginger
Sausage Stuffed Mushroom Caps
By Fleur de lis
1. Preheat oven to 400ºF
- 4 large fresh Portabello mushrooms (or 2 dozen or so small mushrooms)
- 1 package bulk sausage (I like hot)
- 1/2 cup dry bread crumbs
- 1 package (8 ounce) cream cheese, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/4 cup Kraft Grated Parmesan Cheese
- 2 tablespoons Extra Light Virgin Olive Oil
- (sliced tomatoes, optional)
- If you use large Portabello mushrooms, I like to line them before putting in the stuffing with sliced tomatoes.
Wonton Appetizers
By Fleur de lis
from Jackie Wilson
- 2 cups of cooked and drained sausage
- 1 1/2 cups grated sharp cheddar cheese
- 1 1/2 cups grated Monterrey Jack cheese
- 1 cup Hidden Valley Ranch dressing in bottle
- 1 cup sliced black olives
- 1/2 cup chopped red pepper
- 1 package wonton wrappers (produce section)
Asparagus Almandine
By Fleur de lis
Bring a large pot of salted water to a boil
- 2 pounds fresh asparagus
- 1/4 cup butter
- 1/4 cup slivered almonds
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cake Glaze, white and hardens
By Fleur de lis
1. In a small bowl mix sugar and lemon juice until smooth 2
- 1 cup confectioners sugar sifted
- juice from one half lemon (or use 1 Tbsp milk)
- 2 teaspoons light corn syrup
Mediterranean Dip
By Fleur de lis
Mix sour cream with container of hummus
- 1/2 cup sour cream
- 1 7 oz container of hummus
- 1 can chopped black olives
- 1 package feta cheese, crumbled
- 1 jar marinated artichoke hearts
- (chopped and drained (reserve marinade)
- green onions chopped
- baby carrots shredded
Remoulade Sauce
By Fleur de lis
Best on top of a salad with boiled shrimp
- 1 1/2 cups mayonnaise
- 1 Tbsp pureed onion
- 1/4 cup mustard
- 1 Tbsp paprika
- 1-2 teaspoons Tony Cachere's Seasoning
- 1 tsp horseradish
- 1 Tbsp sweet pickles with juice (more if you like it on the sweet side)
- 1 tsp hot sauce (to taste)
- minced garlic to taste
Herbed Chicken in Foil Packages
By Fleur de lis
1. Cut 4 (12-inch) squares of foil
- 4 boneless, skinless chicken breast halves, rinsed and patted dry
- 4 (1/2-inch thick) onion slices, divided
- 4 (1/4- to 1/2-inch thick) bell pepper slices, divided
- 1 rib celery or to taste, coarsely chopped, divided
- Very light sprinkle of dried basil, tarragon or your favorite dried herb
- Pepper if desired
- 3 or 4 tbls. butter, melted in microwave
- 1/4 cup fresh lemon juice
- 3 tbls. chopped fresh parsley, divided
Enchilada Casserole - Easy
By Fleur de lis
1. Cook the ground beef until well done
- o 1 lb ground beef
- o 1 dozen corn tortillas
- o 1 can chopped olives
- o 1 10oz can cream of chicken soup
- o 1 10oz can cream of mushroom soup
- o 1Ž2 chopped onion
- o 1 lb shredded cheddar cheese
- o 1 can diced green chilies
- o 1 10oz can red enchilada sauce
- o Optional garnish: sour cream, guacamole and salsa
Chicken Cordon Bleu in Crock pot
By Fleur de lis
Advocate Thursday paper
- 4 boneless, skinless chicken breasts
- 4 ham slices, sliced thicker than sandwich slices
- 4 slices Swiss cheese
- 1 tsp black pepper
- 1 can cream of chicken or celery soup