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Recipes
Turkey Shepherd’s Pie
By Coppermouse
Preheat the oven to 350 degrees F
- 2 tablespoons unsalted butter
- 2 medium carrots, thinly sliced (about 1 cup)
- 2 stalks celery, thinly sliced (about 1 cup)
- 1 medium onion, diced (about 1 cup)
- 1 medium parsnip, thinly sliced, thick end halved if necessary (about 1 cup)
- 3/4 teaspoon kosher salt
- One 8-ounce package sliced mushrooms
- 2 tablespoons all-purpose flour
- 1/2 pound leftover turkey, shredded
- 1/2 cup low-sodium chicken broth
- 2 tablespoons Worcestershire sauce
- 4 cups leftover mashed potatoes
Bacon and Potato Tart
By Coppermouse
: This tart can be served warm or at room temperature so making ahead of a time is no problem
- All-purpose flour, for dusting
- 1/2 of a 17.3-ounce package puff pastry (1 sheet), thawed
- 5 large eggs
- 1/4 cup whole milk
- 1 teaspoons chopped fresh thyme leaves
- 2 medium Yukon gold potatoes, peeled and thinly sliced 1/8 inch thick
- 5 slices bacon, cooked and crumbled
- 1/2 cup finely shredded Parmesan
- 2 tablespoons butter, for topping
- Kosher salt and freshly ground black pepper
Magic Chocolate Flan Cake
By Coppermouse
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees
- CAKE
- 1/2 cup caramel sauce or topping
- 1/2 cup plus 2 tablespoons (3 1/8 ounces) all-purpose flour
- 1/3 cup (1 ounce) cocoa
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 4 ounces bittersweet chocolate, chopped
- 6 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1/2 cup (3 1/2 ounces) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- FLAN
- 2 (14-ounce) cans sweetened condensed milk
- 2 1/2 cups whole milk
- 6 ounces cream cheese
- 6 large eggs plus 4 large yolks
- 1 teaspoon vanilla extract
Butternut Squash Salad with Hazelnuts
By Coppermouse
reheat the oven to 425 degrees F
- 3 1/2 cups diced butternut squash
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup blanched hazelnuts
- 3 cups baby arugula (3 ounces)
- 1 head medium frisée
- 3 ounces prosciutto
- 1 1/2 tablespoons snipped chives
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons hazelnut oil
Chicken Stew with Cider and Parsnips
By Coppermouse
Carrots, parsnips and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stew...
- 2 tablespoons cooking oil
- 4 chicken thighs
- 4 chicken drumsticks
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon flour
- 1 cup apple cider
- 1 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 onion, cut into thin slices
- 1 pound parsnips, cut into 1-inch pieces
- 2 carrots, cut into 1-inch pieces
- 1/2 teaspoon dried thyme
Fannie Farmer's Classic Baked Macaroni & Cheese
By Coppermouse
Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside
- 1 (8 ounce) package macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup milk
- 1 cup cream
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 2 cups cheddar cheese, shredded good quality
- 1/2 cup breadcrumbs, buttered
Fluffy Cornmeal Pancakes
By Coppermouse
Adjust oven rack to middle position and heat oven to 200 degrees
- 1 3/4 cups buttermilk
- 1 1/4 cups (6 1/4 ounces) cornmeal
- 2 tablespoons unsalted butter, cut into 1/4-inch pieces
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 2 tablespoons sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 1/2 teaspoons vegetable oil
Andouille and Sweet Potato Pie with Tangy Apple Salad
By Coppermouse
This creamy sweet potato filling is actually fairly simple, but Chef Donald Link opts to prepare the crust by hand;...
- 1 pound small sweet potatoes, pierced with a fork
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt plus more for seasoning
- 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
- 1/4 cup plus 2 tablespoons ice water
- 1 tablespoon pure olive oil
- 1/2 pound andouille sausage cut into 1-inch pieces
- 1/2 small onion, finely chopped
- 1 tablespoon minced garlic
- 1/2 teaspoon dried sage, crumbled
- 1 cup heavy cream
- Freshly ground pepper
- 3 large egg yolks
- Tangy Apple Salad
Raspberry-Cream Cheese Muffins
By Coppermouse
These muffins will be the first things to disappear from your brunch table! Fresh or frozen raspberries add a sweet
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 of an 8-ounce container cream cheese with strawberries
- 2 beaten eggs
- 3/4 cup milk
- 1/4 cup butter or margarine, melted
- 1/2 teaspoon vanilla
- 1 cup fresh or frozen raspberries
- Powdered sugar (optional)
Loaded Cheesy Mashed Potato Balls
By Coppermouse
Cook the Betty Crocker mashed potatoes according to package directions
- 1 pouch Betty Crocker roasted garlic mashed potatoes
- 2 tablespoons butter
- 1/2 cup milk
- 3 slices bacon
- 3/4 cup shredded cheddar cheese
- 1 large egg
- 2 tablespoons snipped chives
- 1 1/2 cup Progresso panko breadcrumbs
- 4 cups vegetable oil