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Recipes
Spicy Habanero Jelly
By Coppermouse
I do recommend wearing gloves
- 1/2 lb red habanero peppers or 1/2 lb yellow habanero peppers or 1/2 lb orange habanero pepper, washed, drained, stems and seeds removed unless you want extra spicy
- 1/4 lb bell pepper, color your choice washed, drained, stems and seeds removed
- 2 cups cider vinegar, divided
- 6 cups sugar
- 6 ounces liquid pectin, 2 packets (I`ve made this Oct 2010 with 1 packette and jelled beautifully)
- yellow food coloring (optional) or orange food coloring (optional) or red food coloring (optional)
Shrimp in Adobo
By Coppermouse
Ingredient info: Dried ancho chiles are available at specialty foods stores, Latin markets, and some supermarkets
- 6 dried ancho chiles, stemmed
- 4 garlic cloves
- 1/4 cup apple cider vinegar
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- 2 pounds small or medium uncooked shrimp, preferably wild American, peeled, deveined, cut into 1/4" pieces
Meatloaf with Mushroom Gravy
By Coppermouse
Adjust oven rack to middle position and heat oven to 375 degrees
- 1 cup water
- 1/4 ounce dried porcini mushrooms, rinsed
- 16 square or 18 round saltines
- 10 ounces white mushrooms, trimmed
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- Salt and pepper
- 4 garlic cloves, minced
- 1 pound ground pork
- 2 large eggs
- 1 tablespoon plus 3/4 teaspoon Worcestershire sauce
- 1 pound 85 percent lean ground beef
- 3/4 teaspoon minced fresh thyme
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
Asparagus & Salmon Spring Rolls
By Coppermouse
Make Ahead Tip: Individually wrap in parchment or wax paper and refrigerate for up to 4 hours Mirin is a low-alcoho...
- or Spring Rolls:
- 24 thick or 36 thin asparagus spears (about 2 pounds)
- 2 3- to 4-ounce packages smoked wild salmon
- 12 8-inch rice-paper wrappers (see Notes)
- 1 ripe avocado, cut into 24 slices
- 1 cup shredded carrot
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- For Dipping Sauce:
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons mirin (see Notes)
- 1/4 teaspoon crushed red pepper, or more to taste
- Notes: Rice-paper wrappers are translucent, round sheets made from rice flour. They need to briefly soak in warm water to make them soft and pliable before using. Find them in the Asian section of large supermarkets or at Asian food stores.
Cranberry-Orange Scones
By Coppermouse
In a bowl, combine flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda
- For the Scones:
- 2 cups all-purpose flour
- 10 teaspoons sugar, divided
- 1 tablespoon grated orange peel
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup cold butter or margarine
- 1 cup dried cranberries
- 1/4 cup orange juice
- 1/4 cup half-and-half cream
- 1 egg
- 1 tablespoon milk
- For the Glaze:
- 1/2 cup confectioners' sugar
- 1 tablespoon orange juice
- For the Orange Butter:
- 1/2 cup butter, softened
- 2 to 3 tablespoons orange marmalade
Eggnog Snickerdoodles
By Coppermouse
These never last 3 says at my house
- 2 1/2 c all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 16 tsp (2 sticks) unsalted butter softened
- 1 1/2 sugar
- 2 lsrge eggs
- 1 1/2 tsp rum extract
- 1/2 c powdered sugar
- 1/2 ground nutmeg
Peach Dump Cake
By Coppermouse
Preheat oven to 350°F and grease a 9x13-inch baking dish
- 6 to 8 ripe peaches, pitted, peeled and sliced
- 1 (12 oz) can evaporated milk
- 3 whole eggs
- 1 cup white sugar
- 3 teaspoons cinnamon
- 1 (18.25 oz) Betty Crocker SuperMoist™ white cake mix
- 1 cup sliced almonds (optional)
- 3/4 cup butter, melted
- 8 cups vanilla ice cream, for serving if desired
- cup salted caramel sauce, for serving if desired
Caramel Apple Bites
By Coppermouse
In a small saucepan, combine filling ingredients
- For the Filling:
- 1/3 cup chopped unpeeled apple
- 1/3 cup evaporated milk
- 1/3 cup sugar
- 1/3 cup chopped walnuts
- For the Dough:
- 1/2 cup butter or margarine, softened
- 1/4 cup confectioners' sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- For the Topping:
- 1 package (14 ounces) caramels
- 2/3 cup evaporated milk
- Green toothpicks
- 1 cup chopped walnuts
Tortellini and Spinach in Garlic Broth
By Coppermouse
Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 3 cups water
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 1/2 teaspoons salt
- 1 pound fresh or frozen cheese tortellini (see Variation)
- 1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
- Grated parmesan cheese, for sprinkling
Mixed Berry Hobo Packs with Grilled Pound Cake
By Coppermouse
Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar ...
- 1 pound strawberries, halved or quartered if large
- 1 teaspoon blueberries
- 1 tablespoon finely grated lemon zest
- 1/4 cup lemon juice
- 3/4 teaspoon sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, softened
- Four 12-inch squares of heavy-duty aluminum foil
- Four 1/2-inch-thick slices of pound cake
- Creme fraîche or vanilla ice cream for serving