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Recipes
Easy Baked Chicken Parmesan (No Breading)
By Coppermouse
The morning or the night before serving, combine italian dressing, ranch dressing, 3 tablespoons minced garlic and...
- 6 boneless skinless chicken breasts
- 1 (16 ounce) bottle light Italian dressing
- 1/2 cup light ranch salad dressing
- 2 tablespoons olive oil
- 5 tablespoons minced garlic, divided (I used the pre-minced stuff from the jar)
- 2 1/4 cups shredded parmesan cheese, divided (not the stuff in the green jar)
- 1 tablespoon dried parsley
- olive oil flavored cooking spray
- 1/3 cup finely chopped white onion (mild in flavor)
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 3 tablespoons dried basil, divided
- 3 tablespoons dried oregano, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 1/2 cups 2% mozzarella cheese, grated
Roasted Pork Tenderloin with Cherry & Tomato Chutney
By Coppermouse
Make Ahead Tip: Cover and refrigerate the chutney (Step 1) for up to 3 weeks
- For Chutney:
- 1 1/2 cups fresh or frozen (thawed; see Tip) dark sweet cherries, pitted and chopped
- 1/3 cup chopped onion
- 1/3 cup sugar
- 1/3 cup cider vinegar
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons yellow mustard seed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1 1/3 cups chopped tomatoes, slightly underripe
- For Pork:
- 2 pork tenderloins, 1 pound each, trimmed of fat
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons canola oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dried thyme leaves
- Fresh cilantro sprigs for garnish (optional)
- Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain before using).
Ham, Gruyere & Spinach Bread Pudding
By Coppermouse
Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight
- For Custard:
- 4 large egg whites
- 4 large eggs
- 1 cup skim milk
- For Seasonings:
- 2 tablespoons Dijon mustard
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon minced fresh rosemary
- For Bread & filling:
- 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
- 5 cups chopped spinach, wilted (see Tip)
- 1/2 cup chopped jarred roasted red peppers
- 1 cup diced ham steak (5 ounces)
- For Topping:
- 3/4 cup shredded gruyere cheese
Roast Chicken with Pomegranate Glaze
By Coppermouse
This sweet-tart pomegranate molasses glaze is delicious combined with the citrusy sumac spice rub, and gives the ro...
- 1 tablespoon ground sumac
- 1 tablespoon kosher salt
- One 4-pound chicken
- 6 cups sliced cored fennel (2-3 large bupounds)
- 1 large yellow onion, chopped
- 2 teaspoons extra-virgin olive oil
- 1/2 cup pomegranate molasses (see Note)
- 2 tablespoons honey
- 1 teaspoon freshly ground pepper
- Pomegranate seeds for garnish (see Tips)
Crispy Buttermilk Fried Chicken
By Coppermouse
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne
- 3 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 4 pounds medium chicken wings, thighs and drumsticks
- 2 cups all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- vegetable oil for frying
Soft Onion Rolls
By Coppermouse
First, caramelize the onions
- Onions
- 2 cups finely minced sweet onions, about 2 medium onions
- 6 tablespoons butter, unsalted
- Bread
- 1 tablespoon instant yeast, sometimes called fast-acting or rapid-rise
- 1 3/4 cups (14 ounces) milk, lukewarm, about 95°
- 6 1/2 cups (29 ounces) bread flour
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 1 large egg, lightly beaten
- Topping
- 1 egg white, lightly beaten with 1 teaspoon water
- dried minced onion
- sesame seeds
Poblano Chiles Stuffed with Cheese
By Coppermouse
FOR SAUCE: Heat the oil in a saucepan and saute the onion until translucent along with the carrots
- For Sauce:
- 3 tablespoons olive oil
- 1 onion, minced
- 2 carrots, peeled and thinly sliced
- 10 tomatoes, roasted, peeled, seeded and chopped
- 1/2 cup white cider or vinegar
- 3 tablespoons sugar
- 2 tablespoons oregano
- For Chiles:
- 16 poblano chiles, toasted, skinned and deveined
- 14 oz queso fresco, farmer's cheese or mild feta, crumbled
- flour, for dusting
- 5 eggs, seperated
- 1/2 cup vegetable oil
Green Chile Cheeseburgers
By Coppermouse
In step 2, you may need to add a teaspoon or two of water to the food processor to help process the chile mixture
- 3 Anaheim chile peppers, stemmed, halved lengthwise, and seeded
- 3 jalapeño chiles, stemmed, halved lengthwise, and seeded
- 1 onion, peeled and sliced into 1/2-inch-thick rounds
- 1 garlic clove, minced
- Salt and pepper
- 1 1/2 pounds 85 percent lean ground beef
- 4 slices deli American cheese
All-In-One Bacon & Cheddar Waffles
By Coppermouse
In a large bowl, mix together the Bisquick, water, and melted butter
- 2 cups Bisquick Complete Simply Buttermilk with Whole Grain
- 2 tablespoons butter, melted
- 4 tablespoons bacon bits
- 1/3 cup sharp cheddar cheese, grated
- 1 cup maple pancake syrup
- 1 1/4 cup water
Roast Prime Rib with Cabernet-Vegetable Jus and Herbed Yorkshire Pudding
By Coppermouse
Preheat oven to 450 degrees F
- 1 4 1/2-pound prime rib roast of beef (2 ribs), trimmed and tied
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 3/4 tablespoons chopped fresh rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion, quartered
- 1 large whole shallot
- 2 carrots, peeled
- 2 celery stalks, ends trimmed
- 6 ounces portobello mushrooms
- Olive oil
- Herbed Yorkshire Pudding
- 1 cup all-purpose flour
- 2 eggs
- 1 cup whole or low-fat milk
- 3/4 tablespoon minced chives
- 2 teaspoons minced fresh rosemary (1 teaspoon dried)
- 3/4 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 cup Cabernet Sauvignon
- 1 1/2 cups beef stock
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon cornstarch mixed with 1/2 teaspoon cold water
- GARNISH: minced chives