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Recipes
Lentils with Smoked Sausage and Carrots
By Coppermouse
Cooking Lentils: Because salt retards the cooking of legumes, the general wisdom is not to add it until they're al...
- 2 tablespoons cooking oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, halved lengthwise and cut crosswise into 3/4-inch pieces
- 1 pound lentils (about 2 1/3 cups)
- 1 quart water
- 1 1/4 teaspoons salt
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 pound smoked sausage, cut diagonally into 3/4-inch slices
- 3 tablespoons chopped fresh parsley
Garlic-Rosemary Mushrooms
By Coppermouse
Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes
- 1 ounce bacon (about 1 1/2 slices), chopped
- 1 1/2 pounds mixed mushrooms such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
- 2 medium cloves garlic garlic,
- 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1/4 cup dry white wine
Frozen Creamsicle™ Crunch Cake
By Coppermouse
Yoplait® Light Orange Crème yogurt is whipped into a sweet and creamy filling, spread between two crunchy layers
- 1 (11 oz.) packet Gluten Free Chex™ Granola Mix Honey Nut
- 12 tablespoons butter, melted
- 1/2 cup brown sugar
- 2 tablespoons flour
- 6 oz. cream cheese, softened
- 1/2 cup sugar or simple syrup
- 1 (8 oz.) container frozen whipped topping
- 2 (6 oz.) containers Yoplait® Light orange crème yogurt
- 1 (15 oz.) can mandarin oranges, drained
Country-Style Ribs with Peach Rosemary Glaze
By Coppermouse
Brush the ribs with the oil
- 1 1/2 to 2 pounds country-style pork ribs, boneless, individually cut
- 2 tablespoons canola oil
- 1 tablespoon fresh rosemary, chopped, or 2 teaspoons dried rosemary, crumbled
- 1 1/2 teaspoons coarse salt
- 1 teaspoon coarsely ground black pepper
- 1/2 cup peach preserves, warmed until softened
Fried Green Tomato BLTs
By Coppermouse
Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil
- 4 slices of bacon
- 1/2 cup all-purpose flour
- 1 large egg, beaten with 1 tablespoon of water
- 1/2 cup yellow cornmeal
- salt and freshly ground pepper
- 1 pound unripe green tomatoes or large tomatillos, cut into 1/2-inch slices
- canola oil
- 8 thick-cut slices of whole wheat or multigrain bread, toasted
- Low-fat mayonnaise and baby arugula, for assembling
Fig Jam
By Coppermouse
In a food processor place sugar, lavender, and ginger process to make the ginger and lavender into bits
- 3 1/2 cups sugar (or Flavored Sugar or Splenda or Lavender Sugar With Vanilla)
- 1 tablespoon candied ginger
- 2 tablespoons fresh lavender blossoms
- 1 3/4 lbs fresh figs, rinsed
- 1 lemon, juice and zest of
- 2 tablespoons pine nuts
Rich Chocolate Tart
By Coppermouse
1. FOR THE CRUST: Beat egg yolk and cream together in small bowl
- cCUST
- 1 large egg yolk
- 2 tablespoons heavy cream
- 1/2 cup sliced almonds, toasted
- 1/4 cup (1 3/4 ounces) sugar
- 1 cup (5 ounces) all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- FILLING
- 1 1/4 cups heavy cream
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 9 ounces bittersweet chocolate, chopped fine
- 4 tablespoons unsalted butter, cut into thin slices and softened
- 2 large eggs, lightly beaten, room temperature
- GLAZE
- 3 tablespoons heavy cream
- 1 tablespoon light corn syrup
- 2 ounces bittersweet chocolate, chopped fine
- 1 tablespoon hot water
Savory Bread Pudding with Spinach & Mushrooms
By Coppermouse
Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert
- 4 large eggs
- 2 cups low-fat milk
- 1/2 teaspoon hot sauce, such as
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 3 1/2 cups cubed stale whole-wheat country bread
- One 10-ounce package frounceen spinach
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion (1 medium)
- 1 cup chopped red bell pepper (1 small)
- 4 cups sliced mushrooms (12 ounces)
- 1 clove garlic, minced
- 1 cup grated Gruyère, Emmentaler or manchego cheese (3 ounces), divided
Best Baked Doughnuts Ever
By Coppermouse
Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar
- 1 cup butter or 1 cup margarine, softened
- 1 1/2 cups sugar
- 2 eggs
- 3 cups flour
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup milk
- 1/2 teaspoon cinnamon
Cinnabon Cinnamon Rolls
By Coppermouse
For the rolls, dissolve the yeast in the warm milk in a large bowl
- 1 (1/4 ounce) package dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup margarine
- 1 teaspoon salt
- 2 eggs
- 4 cups flour
- FILLING
- 1 cup packed brown sugar
- 2 1/2 tablespoons cinnamon
- 1/3 cup margarine, softened
- ICING
- 8 tablespoons margarine
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt