Fleur de lis' profile page
Recipes
TOMATO CUPS
By Fleur de lis
Preheat oven to 350 degrees
- 1 can large biscuits
- 1/2 cup mayonnaise
- 1 cup shredded cheese
- (mozzarella and cheddar blend)
- 1 10-ounce can Rotel
- tomatoes, drained
- 1 teaspoon dried basil
- 1/2 onion, chopped
- 10 pieces bacon, cooked and crumbled
Turkey Chili
By Fleur de lis
Saute onions, bellpepper, garlic, bay leaves and turkey in large dutch oven
- 1 large chopped yellow onion (+or more)
- 1 chopped bell pepper
- 4 cloves of garlic minced
- 2 lb ground turkey breast
- 3 cans tomato puree (10.75oz)
- 4 cans petit diced tomatoes drained (14.5 oz)
- 3 cans Trappey's kidney beans
- 1 small can tomato sauce (8 oz)
- 5 Tbsp chili powder
- 4 tsp ground cumin
- 5 or 6 chopped jalapeno pickled peppers
- 3 or 4 bay leaves
- salt and pepper to taste
- 1 squirt or more of Sriracha sauce (make it as lot as you like)
Tartar Sauce
By Fleur de lis
Mix all ingredients thoroughly
- 1 1/2 cups mayonnaise
- 1/2 cup finely chopped green onions
- 1/4 cup finely chopped stuffed olives
- 1/4 cup finely chopped dill pickles
- 3 cloves garlic. pressed
- 1 tsp Tabasco
- Dash Worcestershire Sauce
Fried Pies Pastry
By Fleur de lis
Mix flour and salt. Cut in shortening until fine
- Pastry:
- 8 cups all purpose flour
- 2 1/2 tsp salt
- 2 cups vegetable shortening (Crisco)
- 2 1/4 cups ice water
Apple Dumplings
By Fleur de lis
Make sauce by heating all ingredients together except butt
- Sauce:
- 1 can crescent rolls
- 6 granny apples
- sugar and cinnamon
- 2 (7oz) lemon lime beverages
- 1 1/2 cup sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup butter
Shrimp Creole IV
By Fleur de lis
In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and 4 cups wat...
- 3 pounds medium shrimp - peeled, deveined and shells reserved
- 1/2 onion, chopped
- 1 carrot, finely chopped
- 2 strips celery, chopped
- 4 cups water
- 1/3 cup bacon grease
- 2 onions, chopped
- 2 strips celery, chopped
- 1 tablespoon minced garlic
- 1 large chopped green bell pepper
- 2 bay leaves
- salt to taste
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 tomatoes, chopped
- 2 cups canned tomato sauce
- 1 cup chopped green onion
Bean Soup
By Fleur de lis
Soak beans overnight in water
- 2 cups bean mix
- 1 ham hock
- 1 ob hot sausage
- 1/2 fryer
- 2 med onions
- 6 ribs celery
- 1 Tbsp parsley flakes
- 1 Tbsp salt
- 2 bay leaves
- 1/4 tsp red pepper
- 1 can chopped tomatoes
- 1 gallon chicken stock
Crawfish Pie
By Fleur de lis
Saute first 5 ingredients in butter until wilted
- 1 large onion chopped finely
- 1/4 cup green onions chopped finely
- 2 cloves of garlic chopped finely
- 1/2 bell pepper chopped
- 2 stalks celery chopped
- 1 stick butter
- 1 can cream of celery soup
- 4 Tbsp tomato sauce
- 1 lb crawfish tails (fresh, not frozen)
- 1/4 cup parsley flakes
- 1/2 cup seasoned bread crumbs
- 1 tsp salt
- 1/4 tsp red pepper
- 1/2 tsp black pepper
- 1 egg slightly beaten
- 1/2 cup milk
- 9 " pie shell with top crust (Pillsbury rolled do fine)
New Orleans Shrimp Creole Recipe
By Fleur de lis
In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender
- 3 medium onions, chopped
- 1 large green pepper, chopped
- 2 celery ribs, chopped
- 6 tablespoons butter, divided
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 1 cup picante sauce
- 1 tablespoon minced fresh parsley
- 3 tablespoons all-purpose flour
- 1 can (14-1/2 ounces) chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 3 pounds cooked medium shrimp, peeled and deveined
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1/2 cup pimiento-stuffed olives
- 1/2 cup chopped green onion
- Hot cooked rice
Eggplant Hamburger Casserole
By Fleur de lis
1. Preheat oven to 350 degrees F (175 degrees C)
- Ingredients:
- 1 1/2 pounds lean ground beef
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 2 1/4 cups water
- 1 (14.5 ounce) can peeled and diced
- tomatoes
- 1/3 cup dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 eggplant
- 1 onion, sliced
- 1/2 cup dry bread crumbs
- 1 cup grated Parmesan cheese