Fleur de lis' profile page
Recipes
Spiced Pecans
By Fleur de lis
Cook until soft ball stage
- 1 cup sugar
- 1/3 cup evaporated milk
- 1/2 tsp cinnamon
- 2 cups pecan halves
- 1 tsp vanilla
Honeybun Cake
By Fleur de lis
Put 1/2 of the cake mixture in bottom of a greased 9 x 13 pan
- 1 box yellow cake mix (Duncan Hines)
- 4 eggs
- 3/4 cup oil
- 8 oz sour cream
- Mix together and put aside.
- 1 cup brown sugar
- 2 teasp cinnamon
- Mix together. Put aside.
Cajun Bread Pudding
By Fleur de lis
In a saucepan, heat 4 cups of milk until warm; set aside
- PRALINE SAUCE:
- 4 3/4 cups milk, divided
- 4 eggs
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup butter, softened
- 11 cups cubed French bread (1 inch cubes)
- 1/2 teaspoon ground cinnamon
- 2/3 cup raisins
- 2/3 cup chopped pecans
- 1/4 cup water
- 1/3 cup packed brown sugar
- 1/3 cup corn syrup
- 1/2 cup coarsely chopped pecans
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- Dash salt
Eggplant Dressing with Shrimp
By Fleur de lis
State Times - June 3, 1982
- 1 large eggplant, peeled
- 1 large onion, minced
- 1 cup celery minced
- 1 large bell pepper, minced
- 6 cloves garlic, minced
- 1 1/2 lb diced shrimp
- 1/2 cup cooking oil
- 2 cups cooked rice
- 1 cup bread crumbs
- seasoning to taste
Icing - glossy for cakes
By Fleur de lis
In a small bowl with a risk, mix liquid and sugar
- 1 cup powdered sugar
- juice fro half a medium lemon
- (if you don't want the lemony flavor use milk instead)
- 2 teaspoons light corn syrup (Karo)
- food coloring can be added for fun (This picture is an LSU cake! GO TIGERS!)
Chinese Take-Out Shrimp with Garlic
By Fleur de lis
Heat oil in wok or large skillet until very hot
- 2 tablespoons canola oil
- 10 cloves garlic, chopped
- 1 teaspoon minced fresh ginger root
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup snow peas
- 1 cup small white button mushrooms
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 pound peeled and deveined jumbo shrimp
- 1/2 cup chicken broth
- 1 tablespoon rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon water
Shrimp & Corn Soup
By Fleur de lis
Saute onion & bell pepper in a little butter then combine ingredients and cook until shrimp are tender
- 1 lb. of shrimp or 1 lb. of crawfish
- 1 chopped onion
- 1 chopped bell pepper
- 2 cans cream of shrimp soup
- 1 can Rotel
- 1, 4 oz. package of cream cheese (1/3 reduced fat)
- 2 cups skim milk
- 2 cans cream style corn
- 1 can whole kernel corn with liquid
Shepherd's Pie
By Fleur de lis
Peel and quarter potatoes, boil in salted water until tender (20 mins) While the potatoes are cooking, melt 4 Tbsp...
- 1 1/2 lbs ground beef
- 1 onion chopped
- 1-2 cups vegetables, chopped carrots, corn, peas
- 1 1/2 - 2 lbs potatoes (3 big ones)
- 8 tablespoons butter
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- salt, pepper, other seasonings of choice
Fiery Pepper Chicken
By Fleur de lis
Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat
- 1 teaspoon Chinese cooking wine
- 1/2 teaspoon salt
- 1/2 pound boneless chicken, cut into 1/2 inch cubes
- 1/4 cup cornstarch, or as needed
- 3 cups peanut oil for frying
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 2 green onions, julienned
- 2 long, green chilies - cut into 1/2-inch pieces
- 2 cups dried chilies, chopped
- 2 tablespoons Szechuan peppercorns
- 2 teaspoons soy sauce
- 2 teaspoons Chinese cooking wine
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
Creole Stuffed Tomatoes
By Fleur de lis
Cut a thin slice off the top of each tomato; scoop out the discard pulp
- 6 large tomatoes
- 1/2 teaspoon salt
- 2 cups cooked long-grain rice
- 1/2 pound sliced bacon, cooked and crumbled
- 3/4 cup shredded Cheddar cheese
- 1/2 cup finely chopped onion
- 1/4 cup minced fresh parsley
- 1 egg, beaten
- 1/2 teaspoon pepper
- 1 pound cooked small shrimp
- 1/4 cup dry bread crumbs
- 2 tablespoons butter or margarine, melted