Fleur de lis' profile page
Recipes
Remoulade sauce
By Fleur de lis
A friend shared this with me
- 1 cup mayonnaise
- 2 Tbsp Creole mustard
- 2 Tbsp ketchup or chili sauce
- 1 Tbsp fresh lemon juice
- 1 Tbsp Worcestershire sauce
- 3 or 4 chopped green onions
- 1 or 2 stalks celery
- 1 Tbsp minced garlic
- 1 tsp paprika
- 2 tsp hot sauce
- several dashes black pepper
- 1Tbsp dried parsley
Christmas Bark
By Fleur de lis
This recipe was given to me by my sweet friend Binky
- 12 oz bag white morsels
- 1 cup Pistachios
- 1 cup craisins
Marinade for chicken
By Fleur de lis
Got this from MyDiabetes online minus the Dijon mustard
- For seasoning:
- 2 tsp Olive oil or vegetable oil
- 1 tbsp Cider vinegar (or red wine vinegar)
- 2 tsp Worcestershire sauce
- 2 tsp Lemon juice
- A pinch of salt
- 1 tsp Black pepper
- 1/2 tsp Garlic powder
- (2 tsp Dijon mustard) optional
Breakfast Benedict
By Fleur de lis
This is just my spin on Eggs Benedict using hash browns instead of an English Muffin
- BREAKFAST BENEDICT – makes 4-6 stacks
- Pack of bulk sausage – cooked into large flat patties
- 2 Med size white potato – see recipe for hash browns
- Eggs for poaching (put each egg into separate ramekins) – see recipe for poaching
- Hollandaise sauce - see recipe for sauce
- Spinach chopped
- HOLLANDAISE
- 4 egg yolks
- ½ c melted butter (let cool)
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- 1 pinch cayenne pepper
- 1 cup chopped spinach
- approx. ½ c heavy cream
- POACHED EGGS
- 4-6 eggs
- 1 tsp vinegar
- 1 tsp salt
Chicken Enchilada Soup in crockpot
By Fleur de lis
Made this up as I went along
- 4 -6 chicken breasts cooked or grilled
- 1 can yellow corn
- 1 can light red kidney beans
- 1 large can black beans
- 1 chopped yellow onion
- 1 28oz can petit chopped tomatoes
- 1 14 oz can enchilada sauce
- 1 48oz can chicken broth
- 2 cups water
- 1 Tbsp garlic powder
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 2 Tbsp dried parsley flakes
- 2 cans original Rotel tomatoes
- salt and pepper to taste
- 1 envelope taco seasoning
- GARNISH: top with any or all of the following...
- Corn tortillas strips
- chopped avocado
- shredded cheddar cheese
- sour cream
- green onions
Chocolate fudge icing for cakes
By Fleur de lis
For icing, combine all ingredients except pecans into a heavy saucepan and bring to a boil
- 2 cups sugar
- 6 tablespoons dark chocolate cocoa
- pinch of salt
- 1 stick of butter
- 1/4 cup white corn syrup
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 cup chopped pecans
Pork Tenderloin - Marinated
By Fleur de lis
Got this recipe from a co-worker, Lauryn
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/2 cup sherry
- 1/4 cup honey
- 1/4 cup orange juice
- 1 Tbsp black bean sauce
- 4 garlic clove, minced
- 1 ginger, fresh 2 inch peeled & grated
- 6 scallions chopped
- 1 Tbsp dry mustard
- 3 pork tenderloin
Irish Cream Bundt Cake
By Fleur de lis
This recipe was published in The Advocate, Baton Rouge, LA
- 1 cup chopped pecans
- 1 box yellow Duncan Hines cake mix
- 1 (3.4 oz) box Instant Vanilla pudding mix
- 4 eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish Cream liqueur
- GLAZE
- 1/4 cup water
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup Irish Cream liqueur
Bread Pudding
By Fleur de lis
This is great when you have extra French Bread loaves!
- 1 1/2 cups granulated sugar
- 6 eggs
- 3 cups milk
- 2 tsp vanilla extract
- 8 cups french bread, cubed
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup butter (melted)
- 2 handfuls of raisins-optional
- pecans if desired-1 cup
- Sauce:
- 4 Tbsp butter
- 1 Tbsp flour
- 1 egg
- 1 cup brown sugar
- 1 1/2 cup milk
- 1 Tbsp vanilla extract
- 1/4 tsp salt
- (may add 1/4 cup rum to sauce if desired)
School Rolls
By Fleur de lis
I'm sure just about everyone remembers the delicious rolls from your elementary school days!
- 3 (.6oz) cakes of compressed yeast
- 2 cups lukewarm water, divided
- ¾ cup lard (I use Coconut Oil)
- ¾ cup sugar
- 2 tsp salt
- 10 cups all purpose flour
- 2 cups lukewarm milk