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Recipes
Spinach Stuffed Portobello Mushrooms
By Fleur de lis
Preheat oven to 350 degrees F (175 degrees C)
- 4 large portobello mushroom caps, stems and gills removed
- 1 tablespoon reduced-fat Italian salad dressing
- 1 egg
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 1 (10 ounce) bag fresh spinach, chopped
- 1/4 cup chopped pepperoni
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese, divided
- 3 tablespoons seasoned bread crumbs, divided
Turkey meat pies
By Fleur de lis
Mix first 6 ingredients together
- 1 cup finely chopped roasted turkey
- 3/4 cup mashed potatoes
- 4 oz cream cheese softened
- 1/2 cup cut green beans, cooked
- 1 grated carrot
- 2 Tbsp chopped fresh parsley
- salt & pepper to taste
- 2 packages pie crusts
- 1 large egg, beaten
- poppy seeds
- turkey gravy warmed
Cauliflower-Honey Garlic
By Fleur de lis
1 Preheat oven to 400 degrees F
- 1 c. all-purpose flour
- 2 c. panko breadcrumbs
- 3 large eggs, beaten
- 1 head cauliflower, chopped into bite-size florets
- 1/3 c. honey
- 1/3 c. soy sauce
- 2 garlic cloves, minced
- Juice of 1 lime
- 1 tbsp. sriracha
- 1/4 c. water
- 2 tsp. water
- 1/4 c. Sliced scallions
Pulled Pork in Crock Pot
By Fleur de lis
Rub pork loin generously with Tony Chachere's seasoning
- 1 pork loin roast
- 1 12oz bottle of beer
- garlic to taste
- 1 chopped large onion
- 1 16 oz bottle of your favorite BBQ sauce (mine is Kraft Honey)
- 8 Hamburger buns, split and lightly toasted
- Tony Chachere's seasoning
Italian "Over the Top" Dressing
By Fleur de lis
Combine all ingredients and pour into large jar
- Two large bottles "Viva" Italian Salad Dressing
- 1 small bottle capers
- 2 cans sliced black olives
- 1 large bottle of broken green olives with pimento
- (include liquid)
- 2 jars marinaded artichoke hearts (include liquid and pull leaves and chop centers)
- 1 large package of fresh sliced mushrooms (wash well)
- 1 small bell pepper-diced
- 3 or 4 celery stalks finely chopped
- 3 green onions with tops finely chopped
Cheese Crackers
By Fleur de lis
Mix ingredients together. Roll into balls and flatten with fork
- 2 cups rice crispies
- 1/4 tsp cayenne
- 2 cups flour
- 2 sticks butter
- 1/2 lb grated sharp cheese
- 1 tsp salt1/4 tsp garlic powder
Crawfish Cakes with Sauce
By Fleur de lis
Cakes: 1. Chop crawfish tails in a food processor
- Cakes:
- 1 lb crawfish tails
- 1 Tbsp Worcestershire sauce
- Cayenne pepper to taste
- 1/2 cup chopped green onions
- 1/2 cup mayonnaise
- 1/2 to 1 tsp Tony Chachere's seasoning
- 1 or 2 cloves of garlic minced
- 2 large eggs, slightly beaten
- 1 1/4 to 1 1/2 cups seasoned bread crumbs
- Sauce:
- 1/2 cup sour cream
- 1/4 tsp salt
- 1 Tbsp lemon or lime juice
- 2 Tbsp chopped cilantro or fresh parsley
- Tabasco to taste (optional)
Broccoli Crawfish Cheese Soup
By Fleur de lis
In a large pot over high heat, combine the chicken broth and the broccoli
- 6 cups chicken broth
- 4 cups fresh chopped broccoli
- 1/4 cup chopped onion
- 1/4 cup margarine
- 1 tablespoon minced garlic
- 1 pound crawfish
- 1 teaspoon hot pepper sauce
- Creole seasoning to taste
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 2 cups milk
- 4 tablespoons cornstarch
- 1/2 cup water
- 8 ounces shredded Cheddar cheese
Slow Cooker Chicken and Dumplings
By Fleur de lis
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Cheese Ball Ms. Dell
By Fleur de lis
Combine cream cheese and cheddar cheese together
- 2 , 8 oz packages cream cheese-room temp
- 2 cups sharp cheddar cheese, grated
- 1 T pimento
- 1 T green onions
- 1 T bell pepper
- 1 teasp Worcestershire sauce
- 1 teasp lemon juice
- 1/2 + cup pecans, toasted slightly (for outside coating)
- (a little red pepper may be added for a little kick)