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Recipes
Chicken, Grape and Curry Salad
By Coppermouse
This is a great salad to try even if you're not accustomed to curry
- 4 cups chicken breasts (cooked or diced)
- 1 cup celery (chopped)
- 2 cups seedless grapes (cut in half)
- 1 cup pineapple chunk
- 3/4 cup macadamia nuts (chopped)
- 1/2 cup water chestnut (sliced)
- 1 1/4 cups mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/2 cup coconut
Cranberry Margaritas
By Coppermouse
Combine all ingredients in a blender and blend on high
- 1 (12 ounce) container frozen limeade concentrate (recommended Bacardi brand)
- ice cube (1 tray)
- 8 -12 fluid ounces tequila (8 shots)
- 4 cups cranberry juice
Black Raspberry Margarita
By Coppermouse
1. In a blender blend black raspberries and then strain through cheesecloth to remove seeds 2 Rinse out blender an...
- 6 ounces tequila
- 2 cups black raspberries
- 6 ounces limeade (concentrate)
- 2 ounces blue curacao
- 2 teaspoons sugar
- 4 cups ice
- 1/2 lime
- salt
Shrimp and Scallop Bisque
By Coppermouse
In a large saucepan, melt the butter over medium heat
- 2 tablespoons butter
- 1 shallot, minced
- 1 green onion, thinly sliced
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried tarragon
- 1/8 teaspoon cayenne
- 3 tablespoons flour
- 1 cup milk
- 1 1/2 cups seafood stock (shrimp stock if available)
- 8 ounces shrimp (30/40), peeled, deveined and chopped into 3 sections each
- 8 ounces bay scallops, sliced in half or quartered
- 3/4 cup heavy cream
- 1/4 cup medium sherry
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper, to taste
Skillet Lemon Chicken
By Coppermouse
Preheat the broiler with the rack about 4 inches below the heat source
- 4 boneless, skinless chicken breast halves (about 1 3/4 pounds)
- Salt and freshly ground pepper, to taste
- 1/4 cup flour
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons butter, divided
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup dry white wine
- 1/2 teaspoon finely grated lemon zest
- 1 lemon, very thinly sliced
- 2 tablespoons chopped fresh parsley
Apple Pie Coffee Cake
By Coppermouse
Set aside 1 tablespoon cake mix
- For the Glaze:
- 1 package (18 1/4 ounces) spice cake mix
- 1 can (21 ounces) apple pie filling
- 3 eggs
- 3/4 cup fat-free sour cream
- 1/4 cup water
- 2 tablespoons canola oil
- 1 teaspoon almond extract
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2/3 cup confectioners' sugar
- 2 teaspoons fat-free milk
Chocolate Chili Icebox Cake
By Coppermouse
Heat 1 cup heavy cream with 1/4 cup sugar in a small pot
- 3 cups heavy cream
- 1/4 cup sugar
- 6 ounces semi-sweet chocolate
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne powder
- 16 graham crackers
- Chocolate, for garnish
- 1 tablespoon sugar
- 1 teaspoon chili powder
Linguine, Crab and Avocado with Scallion Vinaigrette
By Coppermouse
As soon as the avocado is diced, put it into the vinaigrette
- 2 teaspoons grated fresh ginger
- 2 teaspoons lemon juice
- 1 1/2 tablespoons red or white wine vinegar
- 2 scallions, white and light-green parts chopped, dark-green tops sliced
- 1 teaspoon soy sauce
- 1/3 cup cooking oil
- 3/4 teaspoon salt
- 1/2 teaspoon grated lemon zest (from about 1/2 lemon)
- 1 avocado, preferably Hass
- 3/4 pound linguine
- 1/2 pound lump crab meat, picked free of shell
Sweet Potato and Pork Belly Hash
By Coppermouse
Quite possibly the best hash you'll ever eat
- 1 pound pork belly, roasted
- 1 cup chicken stock, boiling
- 1 teaspoon dried thyme
- Salt and pepper
- 1 pound sweet potatoes, peeled and diced
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 pound Brussels sprouts, quartered
- 1 tablespoon molasses
- 2 tablespoons honey
- 1/2 teaspoons red pepper flakes
- 4 large eggs
Blackberry Puffs
By Coppermouse
Preheat oven to 400 degrees F
- All-purpose flour, for work surface
- 1 sheet puff pastry (1/2 of a 17.3-ounce package)
- 3 cups blackberries (12 ounces)
- 2 tablespoons sugar
- 3/4 cup mascarpone cheese