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Recipes
Spicy Sweet Curry Hummus
By Coppermouse
Add garlic and salt to food processor
- From your pantry:
- 1 clove garlic, chopped
- One 14-ounce can chickpeas (garbanzo beans), rinsed and drained
- 1/4 cup olive oil
- Juice of one lime
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 3 tablespoons water
Louisiana Remoulade Sauce
By Coppermouse
In a food processor,* combine the cornichons, capers, green onion (if using), lemon juice, mustard, and parsley
- 8 to 10 small cornichons, coarsely chopped
- 2 teaspoons capers
- 2 green onions, coarsely chopped, optional
- 1 tablespoon fresh lemon juice
- 1 tablespoon Creole mustard or a whole grain mustard
- 1 tablespoon chopped fresh parsley
- 1 cup mayonnaise
- 1/2 teaspoon paprika
- a few drops of Tabasco or a dash of cayenne pepper
- salt and freshly ground black pepper, to taste
Caramel-Pecan Bars
By Coppermouse
In a food processor, pulse the flour with the sugar and salt
- 21/4 cups all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter chilled and cut into cubes
- 1/4 cup ice water
- 1 tablespoon distilled white vinegar
- 1 1/2 sticks unsalted butter
- 11/4 cups light brown sugar
- 1/2 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder optional
- 1 cup heavy cream
- 1 pound pecan halves
Slow Cooker Sloppy Joe Lasagna
By Coppermouse
n a large sauté pan, brown the beef over medium-high
- 1 pound ground beef
- 1/2 large white onion, diced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (6 ounce) can Muir Glen™ organic tomato paste
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 (14.5 ounce) cans Muir Glen™ fire roasted diced tomatoes
- 1 pinch of salt and pepper
- 6 to 8 wide and flat no-boil lasagna noodles
- 2 to 3 cups shredded cheddar cheese
Holiday Eggnog Bars
By Coppermouse
Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 ...
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 cup Gold Medal® all-purpose flour
- 5 egg yolks
- 1/4 cup sugar
- 1 1/4 cups whipping cream
- 1 tablespoon rum or 1 teaspoon rum extract
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground nutmeg
Cinnamon Swirl Bread
By Coppermouse
To achieve the proper dough consistency, make sure to weigh your ingredients
- Dough
- 8 tablespoons unsalted butter
- 3 3/4 cups (20 2/3 ounces) bread flour, plus extra for work surface
- 3/4 cup (2 3/4 ounces) nonfat dry milk powder
- 1/3 cup (2 1/3 ounces) granulated sugar
- 1 tablespoon instant or rapid-rise yeast
- 1 1/2 cups warm water (110 degrees)
- 1 large egg, lightly beaten
- 1 1/2 teaspoons salt
- 1 1/2 cups (7 1/2 ounces) golden raisins
- Filling
- 1 cup (4 ounces) confectioners' sugar
- 3 tablespoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Egg Wash
- 1 large egg, lightly beaten with pinch of salt
Slow Cooker Lasagna Soup
By Coppermouse
Add turkey sausage, chicken broth, tomatoes, tomato sauce, garlic, onion, oregano, thyme and bay leaf to a slow coo...
- 1 1/4 pounds ground Italian turkey sausage
- 4 cups chicken broth
- 1 (28-ounce) can petite-diced tomatoes
- 1 (18-ounce) can Recipe Starters Fire-Roasted Tomato Cooking Sauce
- 6 cloves garlic
- 1 white onion, diced
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 ounces dried lasagna noodles, broken into small pieces
- salt and pepper to taste
- 2 cups ricotta cheese, for garnish
- 1 cup Parmesan cheese, for garnish
Idaho Spudnuts
By Coppermouse
Place potatoes in a saucepan and cover with water
- 1 pound russet potatoes, peeled and quartered
- 2 packages (1/4 ounce each) active dry yeast
- 1 1/2 cups warm milk (110-115 degrees F)
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 7 1/2 cups all-purpose flour
- Oil for deep-fat frying
- 4 cups confectioners' sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
Lemon-Layer Cream Cheese Pie
By Coppermouse
Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- Filling
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 2 egg yolks
- 2 teaspoons grated lemon peel
- 3 tablespoons lemon juice
- 1 tablespoon butter or margarine
- 1/3 cup sugar
- 1 package (8 oz) cream cheese, softened
- 1 egg
- Topping
- 1/2 cup whipping cream, whipped
Foolproof Spaghetti Carbonara
By Coppermouse
It’s important to work quickly in steps 2 and 3
- 8 slices bacon, cut into 1/2-inch pieces
- 1/2 cup water
- 3 garlic cloves, minced
- 2 1/2 ounces Pecorino Romano, grated (1 1/4 cups)
- 3 large eggs plus 1 large yolk
- 1 teaspoon pepper
- 1 pound spaghetti
- 1 teaspoon salt