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Recipes
Sugar Cream Pie
By Coppermouse
1.Preheat oven to 350 degrees
- 2 cups heavy cream
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3 tablespoons sugar, for sprinkling
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 1 (9-inch) pie crust
- 1 tablespoon unsalted butter
- 1 teaspoon ground cinnamon
Cream of Broccoli and Cheddar Soup
By Coppermouse
This creamy soup makes for a quick and delicious meatless dinner or lunch (use vegetable broth for a vegetarian ver...
- 3 1/2 cups (28 ounces) low-sodium chicken or vegetable broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 large or 2 small heads of broccoli (about 1 pound) stems peeled and chopped, florets separated
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and freshly ground pepper, to taste
Classic Corned Beef and Cabbage with Horseradish Sauce
By Coppermouse
An Irish-American tradition on St
- Horseradish Sauce:
- One 3-pound corned beef, including spice packet
- 2 pounds (8 medium-small) red potatoes
- One 2 1/2 pound Savoy cabbage, cut into 8 wedges
- 1 cup sour cream
- 2 to 3 tablespoons drained horseradish, or to taste
- 2 to 3 teaspoons Dijon mustard, or to taste
- 1/8 to 1/4 teaspoon cayenne, or to taste
- 3 tablespoons minced parsley
Bacon, Pineapple, Chicken Kabobs
By Coppermouse
1. To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is disso...
- FOR THE HAWAIIAN SAUCE:
- 2 large boneless, skinless chicken breasts (about 2 pounds)
- 1 large pineapple, cut into 1 1/2 inch chunks
- 2 large red bell peppers, cut into 1 1/2 inch pieces
- 1 large onion, cut into 1 1/2 inch pieces
- 12 strips of thick cut bacon
- 1 1/2 cups pineapple juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 6 long skewers
Fallen Red Cedar
By Coppermouse
I had this drink in a hotel in Vancouver
- 1 1/2 ounces Absolut citron vodka
- 1/2 ounce fresh lemon juice
- 1 splash champagne
- 3 large ripe strawberries
Hazelnut Toffee Squares
By Coppermouse
You can make a lot of these in one batch
- 8 ounces unsalted butter, at room temperature
- 1 cup firmly packed dark brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 10 ounces bittersweet chocolate, chopped
- 1/4 cup milk
- 1 cup chopped hazelnuts, toasted
Jalapeno Popper Dip
By Coppermouse
An easy and creamy jalapeno popper dip topped with Parmesan and Panko breadcrumbs
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup mayonnaise
- 1 cup shredded Mexican blend cheese
- 1/2 cup grated Parmesan
- 1 (4 ounce) can diced green chilies
- 1 (4 ounce) can diced jalapenos or 4 fresh seeded jalapenos diced finely (add more if you like it hotter)
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
Salty Chihuahua
By Coppermouse
Wet the rims of 4 glasses and coat with coarse salt (if desired); fill the glasses with ice
- Coarse salt (optional)
- 4 ounces tequila, divided
- 2 ounces orange-flavored liqueur, such as cointreau, divided
- 3 cups grapefruit juice, divided
- 4 grapefruit slices for garnish
Sweet Breakfast Quinoa
By Coppermouse
Tip: One Serving 311 cal, 11 gm fat, 2 gm sat fat, 44 gm carb, 4 gm fiber
- 1 cup red quinoa rinsed
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- 1/4 cup slivered almonds
- 1/2 cup dried apricots cut into 1/2-inch pieces
- 2 tablespoon pure maple syrup
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon cinnamon
- 1/4 cup fresh ricotta
Easy Parmesan "Risotto"
By Coppermouse
Preheat the oven to 350 degrees
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade, divided
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas