Fleur de lis' profile page
Recipes
Brisket
By Fleur de lis
Rinse brisket under tap water
- Brisket
- large sliced onion
- Lowery's seasoning
- paprika
- 1 coke cola
Chocolate Icing
By Fleur de lis
Melt first 4 ingredients over fire
- Chocolate Icing:
- (Start making this about 15 mins before cake is done.)
- 1 stick butter
- 2 squares unsweetened choc.
- 6 Tblsp milk pinch of salt
- 1 box powdered sugar
- 1 teasp vanilla extract
- 1 cup chopped pecans (optional)
Meuniere Sauce
By Fleur de lis
Mix ingredients in order. Simmer briefly over low heat
- 1/2 cup butter
- 1 Tbs chopped parsley
- 1 Tbs chopped green onions
- 2 Tbs lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- Dash Tabasco
- Dash Worcestershire sauce
Slow Cooker Pot Roast
By Fleur de lis
Spray the inside of a slow cooker with cooking spray
- 1 onion, sliced
- 1/4 cup all-purpose flour
- 1 (2 1/2 pound) boneless beef chuck roast
- 1 pinch salt and ground black pepper to taste
- 1 (1.2 ounce) package dry beef gravy mix
- 1 (1 ounce) package ranch dressing mix
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1/2 cup water, or as needed
- 5 whole peeled carrots (optional)
- 3 or 4 red potatoes, peeled and quartered
Green Bean Casserole
By Fleur de lis
1. Preheat oven to 350 degrees F (175 degrees C)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green beans, drained
- 2 cups shredded Cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
Blender Hollandaise Sauce
By Fleur de lis
1. Place egg yolks and lemon juice into blender
- 2 egg yolks
- 2 Tbs fresh lemon juice
- 1/2 cup butter, melted
- salt and pepper to taste
Slow Cooker Pork Tenderloin with Beer and Veggies
By Fleur de lis
Combine the pork tenderloin, beer, vinegar, potatoes, carrots, mushrooms, garlic, onion, salt, peppercorns, and sag...
- 1 (2 pound) pork tenderloin
- 6 fluid ounces lager-style beer (such as Molson Canadian ®)
- 2 tablespoons white wine vinegar
- 2 potatoes, quartered
- 2 carrots, quartered
- 6 button mushrooms
- 2 cloves garlic
- 1/2 small onion, cut into chunks
- 1 1/2 teaspoons salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon dried sage
Slow Cooker Meatballs
By Fleur de lis
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg
- 1 1/2 pounds ground beef
- 1 1/4 cups Italian seasoned bread crumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 egg, beaten
- 28 ounces Classico® Tomato and Basil Sauce
- 1 (16 ounce) can crushed tomatoes
- 1 (14.25 ounce) can tomato puree
Wonton Appetizers
By Fleur de lis
Preheat oven to 350. Press one wonton wrapper into a muffin tin
- 2 cups of cooked and drained sausage
- 1 1/2 cups grated sharp cheddar cheese
- 1 1/2 cups grated monterey cheese
- 1 cup Hidden Valley Ranch dressing in bottle
- 1 cup sliced black olives
- 1/2 cup chopped red pepper
- 1 package wonton wrappers (produce section)
Meatballs for Spaghetti Sauce
By Fleur de lis
Combine beef, veal, and pork in a large bowl
- 1 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 cloves garlic, minced
- 2 eggs
- 1 cup freshly grated Romano cheese
- 1 1/2 tablespoons chopped Italian flat leaf parsley
- salt and ground black pepper to taste
- 2 cups stale Italian bread, crumbled
- 1 1/4 cups lukewarm water
- 1 cup olive oil