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Recipes
Sesame-Crusted Tofu with Spicy Pineapple Noodles
By Coppermouse
Bring a large saucepan of water to a boil
- 4 ounces udon noodles or whole-wheat spaghetti
- 1/3 cup sesame seeds, preferably a mixture of white and black
- 1 tablespoon plus 1 teaspoon cornstarch, divided
- 1/2 teaspoon salt
- 1 (14-ounce) package extra-firm water-packed tofu (preferably organic), drained
- 4 teaspoons canola oil, divided
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1-2 small dried red chiles, such as Thai, cayenne or chile de arbol
- 8 ounces snap peas, cut in half
- 1 (6-ounce) can pineapple juice (3/4 cup)
- 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce
- 2 cups diced fresh pineapple
- 2 teaspoons hot sesame oil
Chicken and Dumpling Soup
By Coppermouse
Start out by putting together the dough for your dumplings
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup ice water
- 4 cups chicken stock
- 4 carrots, Chopped
- 2 stalks celery, Chopped
- 2 bay leaves
- 1/2 teaspoon celery salt
- 2 garlic cloves
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 3 chicken breasts
- 1/2 cup half-and-half
Jack O' Lantern Reveal Cupcakes
By Coppermouse
No hocus pocus, abracadabra or wingardium leviosa necessary for these magic pumpkin reveal cupcakes
- 1 box Betty Crocker SuperMoist white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- brown and orange (or red and yellow combined) food coloring
- 1 container Betty Crocker Rich & Creamy creamy white frosting green food coloring
- candy corn, for decoration (optional)
Cinnamon Sugar Pull Apart Muffins
By Coppermouse
Preheat oven to 350 degrees and spray a muffin tin with cooking spray
- 1 (13.2 ounce) package Pillsbury Simply Rustic French bread
- 1/4 cup butter
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Gruyere, Ham and Chicken Bowties
By Coppermouse
In a large saucepan over medium heat, heat 1 tablespoon of oil
- 8 8 to ounces bowtie pasta, cooked to package directions
- 2 2 2 tablespoons olive oil, divided
- 1 1 1 tablespoon unsalted butter
- 1 1 1 cup finely chopped onion
- 2 2 2 cups sliced white mushrooms
- 1/2 1/2 1/2 cup dry white wine (Riesling or Sauvignon Blanc)
- 1 1 1 tablespoon lemon juice
- 2 2 2 teaspoons kirsch (cherry brandy), optional
- 3 3 3 cups milk
- 3 3 3 tablespoons flour
- 1 1 1 teaspoon dry mustard
- 2 2 2 cloves roasted garlic, mashed into a paste (see method below)
- 3/4 3/4 3/4 cup shredded Gruyere cheese
- 1/4 1/4 1/4 cup grated Parmesan cheese
- 1/2 1/2 1/2 cup diced ham
- 2 1/2 2 1/2 1/2 cups shredded cooked chicken
- to and freshly ground pepper, to taste
- 2 2 2 tablespoons chopped parsley
Mini Pies in a Cupcake Tin
By Coppermouse
Preheat oven to 350 degrees F
- 2 (2-count) packages Pillsbury refrigerated pie crusts
- 4 cups (or 2 21-ounce cans) pie filling (cherry, blueberry, apple, peach, etc.)
- 1 egg, whisked
Potato Cinnamon Rolls with Sugar Glaze
By Coppermouse
FOR THE DOUGH: Line large baking sheet with parchment paper; sprinkle lightly with flour
- For the Dough:
- 1/3 cup instant mashed potatoes
- 1/2 cup boiling water
- 1 cup buttermilk
- 2 large eggs
- 6 tablespoons (3/4 stick) butter, softened cut into pieces
- 1/4 cup sugar
- 3/4 teaspoons salt
- 3 1/2 cups bread flour
- 1 1/2 teaspoons instant yeast
- For the Rolls:
- 3/4 cup (packed) golden brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2/3 cup pecan pieces
Oven-Stewed Tomatoes
By Coppermouse
Preheat oven to 375 degrees F
- 4 large ripe tomatoes
- One 28-ounce can whole peeled plum tomatoes
- 4 cloves garlic, peeled and finely minced
- 3 tablespoon extra virgin olive oil
- 1 branch fresh thyme
- Coarse sea salt
- Freshly ground black pepper
- 12 red cherry tomatoes
- 12 yellow cherry tomatoes
- 1 handful fresh basil leaves, torn into pieces
Fruit and Feta Summer Salad
By Coppermouse
In a large bowl, add all the vinaigrette ingredients except oil
- Red Wine Vinaigrette:
- 1/3 cup red wine vinegar
- 1 teaspoon stone ground mustard
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon honey
- 1 cup extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- Salad:
- 1 cantaloupe, peeled, seeded and cut into 1/2-inch pieces
- 1 honeydew melon, peeled, seeded and cut into 1/2-inch pieces
- 1 pound strawberries, hulled and sliced
- 3 nectarines or peaches
- 2 heads endive, sliced
- 1 cup feta cheese, crumbled
- 1 cup mint, torn
Chicken Biscuit Stew
By Coppermouse
In a large nonstick skillet, saute the carrots, onion and garlic in oil until tender
- For the Stew:
- 1 cup julienned carrots
- 1 cup thinly sliced onion
- 2 garlic cloves, minced
- 2 teaspoons olive oil or canola oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon all-purpose flour
- 1/4 cup water 3 tablespoons white wine or chicken broth
- 1 cup (8 ounces) fat-free plain yogurt
- 1 cup fresh or frozen peas
- 1/4 teaspoon each curry powder, salt, pepper, ground cumin and ginger
- For the Biscuits:
- 1 cup all-purpose flour
- 1 teaspoon baking powder 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 1/2 teaspoons cold butter or stick margarine
- 1/2 cup fat-free plain yogurt
- 1 1/2 teaspoons dried parsley flakes