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Recipes
P. F. Chang's Mongolian Beef
By Coppermouse
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil, for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions, sliced on the diagonal into one-inch lengths
Baked Egg Custard with Gruyère and Chives
By Coppermouse
I have added ham or crabmeat with this
- 2 cups coarsely grated Gruyère (6 ounces)
- 1/2 cup chopped chives
- 10 large eggs
- 1 1/2 cups whole milk
- 4 ounces cream cheese, softened
- 1/4 teaspoon grated nutmeg
Holly Jolly Jelly Shots
By Coppermouse
This festive finger food is spiked with vodka for a playful party treat
- 1 3-ounce box cherry gelatin dessert
- 1 3-ounce box lime gelatin dessert
- 3 packets unflavored gelatin
- 1 14-ounce can sweetened condensed milk
- 1 1/2 cups vanilla vodka
- 36 dollops whipped cream (for garnish)
- 36 mint leaves (for garnish)
- 72 small red candies (or 36 if using just one for garnish)
Apple Cupcakes with Cinnamon-Marshmallow Frosting
By Coppermouse
To prepare cupcakes: Preheat oven to 350°F
- Cupcakes:
- 1 1/2 cups shredded peeled apples
- 1/2 cup diced dried apples
- 3 tablespoons packed light brown sugar, plus 3/4 cup, divided
- 1 teaspoon ground cinnamon, divided
- 1/3 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole-wheat pastry flour
- 3/4 cup cake flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup nonfat buttermilk
- For Frosting:
- 1 cup light brown sugar
- 1/4 cup water
- 4 teaspoons dried egg whites, reconstituted according to package directions (equivalent to 2 egg whites)
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus more for garnish
Tater-Topped Sausage-Egg Bake
By Coppermouse
Heat oven to 350ºF. Spray 13x9-inch (3-quart) baking dish with cooking spray
- 12 eggs
- 1/4 cup water
- 1/2 cup milk
- 1 lb cooked ground sausage
- 2 cups shredded Cheddar cheese (2 cups)
- 1 bag Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes
Root Vegetable Gratin
By Coppermouse
Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a l...
- 2 large sweet potatoes, peeled
- 1 butternut squash neck from a large butternut squash, peeled (2 1/4 pounds)
- 1 medium rutabega, peeled and halved lengthwise (2 pounds)
- Kosher salt and freshly ground pepper
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 3/4 cup panko Japanese breadcrumbs
- 1 1/2 tablespoons extra-virgin olive oil
Bacon and Onion Quiche
By Coppermouse
FOR THE FILLING: Heat the oil in a 9 1/2 inch nonstick skillet and brown the bacon strips quickly
- For the Pastry:
- 1 cup all-purpose flour
- 4 pinches salt
- 1/4 cup butter, softened
- 1 egg
- For the Filling:
- 1 tablespoon peanut oil
- 5 ounces smoked bacon, thinly sliced
- 2 tablespoons butter
- 1 medium onion, sliced
- 1 1/2 ounces gruyere cheese, grated
- 3/4 cup light cream
- 2 eggs
- Salt and freshly ground pepper
- 1/3 teaspoon grated nutmeg
Slow Cooker Chocolate-Butterscotch Lava Cake
By Coppermouse
Spray 5-quart oval slow cooker with cooking spray
- 1 box dark chocolate cake mix
- 1 box (4-serving size) chocolate instant pudding and pie fillin mix
- 1 cup sour cream
- 1/3 cup butter or margarine, melted
- 1 teaspoon vanilla
- 3 1/4 cups milk
- 3 eggs
- bag (8 oz) toffee bits
- 1 box (4-serving size) butterscotch instant pudding and pie filling
- 1 container (8 oz) frozen whipped topping, thawed
Old-Time Tuna Bake
By Coppermouse
Cook noodles as directed on package, adding peas during last minute of cooking time; drain
- 4 cups uncooked wide egg noodles (8 oz)
- 1 1/2 cups Green Giant™ Steamers™ frozen sweet peas
- 1 can (10 3/4 oz) condensed cream of celery soup
- 1 can (12 oz) evaporated milk or 1 1/2 cups half-and-half
- 1 tablespoon dried minced onion
- 1 teaspoon seasoned salt
- 2 cans (5 oz each) tuna in water, drained, flaked
- 1 can (2.8 oz) French-fried onions
Tamale Pie
By Coppermouse
Brown ground beef with onions and green pepper; drain well
- Filling:
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 large green bell pepper, chopped
- 1 large can (15 ounces) tomato sauce
- 1 large can (28 ounces) tomatoes, cut up
- 1 can (16 ounces) whole kernel corn, drained
- 1 small can (4 ounces) sliced ripe olives
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- dash black pepper
- 1 cup grated Cheddar or Mexican blend cheese
- .
- Crust:
- 3/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 2 cups cold water
- 1/2 teaspoon chili powder
- 1 tablespoon butter or margarine
- 1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)