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Recipes
Hearty Chicken Soup with Dumplings
By Coppermouse
Rinse the barley under cold water until the water runs clear; drain
- For the Dumplings:
- 1/2 cup pearl barley
- 1/2 pound frozen lima beans (broad)
- 2 tablespoons oil
- 2 poundss boneless, skinless chicken breasts, sliced
- 3 leeks, well-washed, trimmed and sliced
- 2 cloves garlic, crushed
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 2 medium zucchinis, chopped
- 8 cups chicken stock
- 1/2 cup tomato paste
- 1/3 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and pepper
- 1/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 4 tablespoons cold butter, grated
- 1/2 cup water
Wild Rice and Mushroom Soup
By Coppermouse
White mushrooms can be substituted for the cremini mushrooms
- 1/4 ounce dried shiitake mushrooms, rinsed
- 4 1/4 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 garlic clove, peeled, plus 4 cloves, minced
- Salt and pepper
- 1/4 teaspoons baking soda
- 1 cup wild rice
- 4 tablespoons unsalted butter
- 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
- 1 onion, chopped fine
- 1 teaspoon tomato paste
- 2/3 cup dry sherry
- 4 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1/4 cup minced fresh chives
- 1/4 teaspoon finely grated lemon zest
Raspberry-Cream Cheese Muffins
By Coppermouse
Lightly grease eighteen 2 1/2-inch muffin cups or line with paper baking cups; set aside
- 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)
Billionaire Bars
By Coppermouse
They're rich alright! With a baked cookie base and layers of creamy caramel, almond cookie dough, and a chocolate-p
- COOKIE BASE
- 1 (17.5 ounce) pouch Betty Crocker Sugar Cookie Mix
- 1 whole egg
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- CARAMEL LAYER
- 1 (14 ounce) bag caramels
- 1/2 cup heavy cream
- COOKIE DOUGH LAYER
- 3/4 cup (1 1/2 sticks) salted butter, softened to room temperature
- 2/3 cup brown sugar
- 2 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- 2 cups raw slivered almonds, ground in food processor or blender to a fine flour
- 1/4 teaspoon salt
- 3/4 cup mini semisweet chocolate chips
- CHOCOLATE TOP
- 1 1/2 cups regular semisweet chocolate chips
- 1/4 cup creamy peanut butter
Butternut Squash with Pecans and Maple Syrup
By Coppermouse
This simple, sweet dish is a good accompaniment to pork and poultry
- 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
- 2/3 cup pure maple syrup
- 3 tablespoons unsalted butter, cut into small pieces
- 1/2 cup coarsely chopped pecans, toasted
Breakfast Popovers with Italian Sausage
By Coppermouse
Place an oven rack in the center of the oven and preheat to 400 degrees F
- Butter, for greasing the pan
- 2 tablespoons extra-virgin olive oil
- Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
- 2 cloves garlic, minced
- 1 cup shredded smoked mozzarella (4 ounces)
- 4 large eggs, at room temperature
- 2 cups milk, at room temperature
- 1 1/2 cups all-purpose flour
- 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
- 3 tablespoons chopped fresh basil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Maple syrup, for drizzling
- Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity
Bacon and Cheese Hashbrown Breakfast Pie
By Coppermouse
Everything you love to eat for breakfast – eggs, cheese, bacon and hashbrowns – all served up in one loaded sav...
- 1/2 cup plus 3 tablespoons olive oil, divided
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 teaspoon Italian seasoning
- 1/2 yellow onion,
- Pinch red pepper flakes
- Salt and pepper, to taste
- 4 eggs, beaten with 1 tablespoon water
- 12 cups frozen shredded hash browns (about 2 1/4 lbs)
- 1/4 cup cooked and crumbled bacon (about 4 slices)
- 1/2 cup shredded Colby Jack cheese
- Chopped scallions, sour cream and salsa for garnish as desire
Apricot Barbecue Sauce
By Coppermouse
We especially recommend this recipe for pork ribs, but any meat will do
- 1/2 cup apricot jam
- 1 medium-sized brown onion, grated
- 2 tbsp oil
- 1 cup apricot nectar
- 2 tbsp worcestershire sauce
- 1 tbsp cider vinegar
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 10 drops tabasco sauce
Maple Tart
By Coppermouse
FOR THE PASTRY: Preheat oven to 350 degrees F
- Pastry
- 2 cups all-purpose flour
- 11 tablespoons unsalted butter
- 2 tablespoons sugar
- 1 whole egg
- 1-2 tablespoons ice water
- 1 egg white, beaten, for pastry cut-outs
- Filling
- 5 eggs, beaten
- 1 cup packed brown sugar
- 3/4 cup maple syrup
- 5 1/2 tablespoons unsalted butter, melted
Chicken and Corn Soup with Cornmeal Muffins
By Coppermouse
O PREPARE CORNMEAL MUFFINS: Combine the dry ingredients in a bowl, melt the butter and drain the corn kernels
- For Cornmeal Muffins:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup buttermilk
- 6 tablespoons butter
- 1 (4 1/2 oz) can corn kernels
- 3/4 cup grated cheese
- For Soup:
- 1 1/2 tablespoons vegetable oil
- 5 oz chorizo sausages
- 4 boneless single chicken breasts
- 2 onions, chopped
- 2 cloves garlic, crushed
- 1 tablespoon ground cumin
- 3 cups stock
- 3 cups tomato juice
- 2 1/2 tablespoons tomato paste
- 2 red bell peppers
- 2 zucchini
- 1 can (12 oz) kidney beans
- 1 can (12 oz) corn kernels
- 2 1/2 tablespoons coriander (cilantro)