Fleur de lis' profile page
Recipes
Chinese Chicken Fried Rice
By Fleur de lis
In a small bowl, beat egg with water
- 1 egg
- 1 tablespoon water
- 1 tablespoon butter
- 1 tablespoon wok oil (more if needed)
- 1 green onion, chopped finely
- 1 small package of sliced mushrooms, washed
- 2 cups cooked white rice, cold
- 2 tablespoons soy sauce (or more to taste)
- 1 cup frozen sweet English peas
- 1 teaspoon ground black pepper
- 1 cup cooked, chopped chicken meat ( can use pork or beef chopped in very small pieces)
Rotel King Ranch Chicken
By Fleur de lis
This is off the label of a can of Rotel Tomatoes
- !/4 cup butter
- 1 medium breen bell pepper chopped
- 2 cans cream of chicken soup
- 2 cans original Rotel tomatoes
- 2 cups cooked cubed chicken
- 12 torn tortillas torn into bite sized pieces
- 2 cups shredded cheddar cheese
Crawfish Marguerite (or Shrimp)
By Fleur de lis
from Hazel Miller
- 1 stick margarine
- 1 1/2 cup chopped onions
- 1/2 cup chopped bell pepper
- 1/2 cup chopped celery
- 2 cloves of garlic chopped
- 1 can Rotel tomatoes
- 4 slices soaked bread (squeeze out water)
- 1 can cream mushroom soup
- 2 or 2 1/2 cups cooked rice
- 1/2 cup chopped parsley & green onions
- 1 lb. crawfish or shrimp
- Bread crumbs for top
- Salt and papper to taste (I add a little dash of red pepper, too)
CRAWFISH PIE- Emeril Lagasse
By Fleur de lis
1. Preheat oven to 400 degrees F
- 1/2 stick (4 tablespoons) butter
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped, seeded, and peeled tomatoes (or 1/2 cup chopped canned tomatoes)
- 1 pound crawfish tails (NOTE: Shrimp may be used instead)
- 2 tablespoons chopped parsley
- 2 tablespoons flour
- 1 cup water
- 1/2 basic savory pie crust recipe (below)
Hunan Kung Pao
By Fleur de lis
"This recipe is similar to a famous food chain! Serve over thick noodles
- 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 20 peeled and deveined large shrimp (21 to 30 per pound)
- 4 teaspoons soy sauce
- 4 teaspoons rice wine
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1/2 cup vegetable oil, divided
- 4 cloves garlic, minced
- 16 dried red chile peppers, cut in half
- 2 teaspoons Szechuan peppercorns (optional)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup dark soy sauce
- 2 tablespoons rice wine
- 2 teaspoons white sugar
- 1 cup salted peanuts
- 4 green onions, cut into 3 inch lengths
- 2 dashes sesame oil, or to taste (optional)
Beef Egg Rolls
By Fleur de lis
In a large skillet over medium-high heat, brown beef, then mix in onion, garlic, 2 tablespoons soy sauce, 1/2 t...
- 1 pound lean ground beef
- 1 onion, thinly sliced
- 1/2 teaspoon dried minced garlic
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons sherry
- 1 teaspoon ground ginger
- 1 large head cabbage, finely shredded
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1 teaspoon white sugar
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 quarts vegetable oil for deep frying
- 1 (16 ounce) package egg roll wrappers
Baked Zucchini
By Fleur de lis
Baked Zucchini featuring slices of zucchini brushed with olive oil and garlic powder topped off with tomatoes, chee...
- 3 or 4 zucchini
- Olive oil
- Garlic and/or garlic powder
- Roma tomatoes
- Mozzarella cheese
- Parmesan or Romano cheese
- Salt & pepper to taste
- Pepperoni (optional)
Slow-Cooker Pulled Pork
By Fleur de lis
Trim pork of any excess fat
- 1 (3 lb.) boneless pork shoulder, skin and excess fat removed
- 1 onion, chopped
- 1/2 cup low-sodium chicken broth or water
- 2 cups bottled or homemade barbecue sauce
- 2 tablespoons mustard
- 2 tablespoons honey
- 1 tablespoon soy sauce
- Salt and pepper
Grandmother's Bread Pudding
By Fleur de lis
For pudding, combine first five ingredients in a large bowl
- PUDDING:
- 1 cup sugar
- 2 eggs, beaten
- 2 cups milk
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 4 cups day-old white or French bread, torn into small pieces
- 1 cup raisins
- CUSTARD SAUCE:
- 3 egg yolks
- 3/4 cup sugar
- 1/4 cup cornstarch
- 3 cups milk
- 2 teaspoons vanilla extract
Bread Pudding from scratch
By Fleur de lis
Place bread cubes and araisins in buttered 3 quart casserole
- 4 cups French bread cubes (stale)
- 4 eggs, slightly beaten
- 4 cups milk (scalded) 1 teasp vanilla
- 1 cup sugar 1/2 cup raisins
- 3 Tablespoons butter 1/4 teasp salt
- Sauce
- 1/2 cup sugar 2 Tablespoons butter
- 1/4 cup water 1/4 teasp cinnamon
- bourbon whiskey to taste