4 ounces butter...5 single mushrooms...1/2 teaspoon salt...3/4 teaspoon garlic powder...1/4 teaspoon white pepper...8 ounces fish fillet (red or black drum recommended)...4 ounces crawfish tails...
3 cups diced chicken breast...1 cup julienne tasso (Savoie’s or K-Paul’s)...1/2 cup (1 stick) butter...1 cup green onions, sliced 1/4 inch...1 pint heavy cream...2 teaspoons Creole seasonings (additional)...3 pounds cooked pasta (fettuccine or linguini)...
Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9-inch springform pan to form a crust.
Take 2 ounces of fudge and spread on top of crumbs. Place 1/4 gallon of ice cream on top of fudge. Next, spread 2 ounces of fudge over ice cream then place 4 ounces of coconut. Place remaining ice cream on coconut and follow with 2 ounces fudge, 4 ounces almonds and 4 ounces coconut as done before. Top with whipped cream and remaining almonds and coconut. Place in deep freezer for 3 to 4 hours.
Copeland's of New Orleans Bowtie Chips Appetizer
8 ounces bowtie pasta...2 eggs...2 to 3 tablespoons milk...Seasoned bread crumbs...
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Copeland's of New Orleans Hot Crab Claws
Source: Chef Gina Cochener, Copeland's of New Orleans, Phoenix, Arizona
2 teaspoons garlic ...1 teaspoon parsley, chopped ...2 tablespoon scallions, chopped ...2 tablespoons butter, divided ...2 teaspoons Cajun seasoning ...6 ounces fresh crab claws, crawfish tails or shrimp ...3 ounces chicken stock ...
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Copeland's of New Orleans Pasta Primavera
1 teaspoon processed garlic...1/4 teaspoon crushed red pepper...12 shrimp...3 ounces olive oil...2 tablespoons Parmesan cheese...4 ounces diced tomatoes...1/4 teaspoon crushed basil...
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Copeland's of New Orleans Stuffed Crab
Source: Copeland's of New Orleans
1 1/2 ounces margarine...1 1/2 ounces chopped bell pepper...3/4 teaspoon salt...1/4 teaspoon garlic...1/8 teaspoon cayenne pepper...6 1/2 ounces claw crabmeat...1 1/2 to 2 ounces bread crumbs...
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Copeland's of New Orleans the Guitreau
Source: Copeland's of New Orleans
4 ounces butter...5 single mushrooms...1/2 teaspoon salt...3/4 teaspoon garlic powder...1/4 teaspoon white pepper...8 ounces fish fillet (red or black drum recommended)...4 ounces crawfish tails...
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Copeland's of New Orleans Stuffed Strawberry French Toast
Source: Chef Gina Cochener-Mozzi, Copeland's of New Orleans, Phoenix, Arizona
1 cup milk ...4 eggs ...2 teaspoons vanilla extract ...1/4 cup granulated sugar ...1 French baguette, sliced diagonally ...1 cup strawberries, freshly cut...Powdered sugar for dusting ...
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Copeland's of New Orleans Chicken and Tasso Pasta
Source: Copeland's of New Orleans
3 cups diced chicken breast...1 cup julienne tasso (Savoie’s or K-Paul’s)...1/2 cup (1 stick) butter...1 cup green onions, sliced 1/4 inch...1 pint heavy cream...2 teaspoons Creole seasonings (additional)...3 pounds cooked pasta (fettuccine or linguini)...
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Copeland's of New Orleans Swamp Pie
Source: Copeland's of New Orleans
20 ounces graham cracker crumbs...6 ounces chocolate fudge...1/2 gallon vanilla ice cream...12 ounces sliced roasted almonds...12 ounces shredded roasted coconut...5 ounces whipped cream...8 ounces butter or margarine
Mix crumbs together with butter or margarine thoroughly. Spread the mixture on sides and bottoms of a 9-inch springform pan to form a crust.
Take 2 ounces of fudge and spread on top of crumbs. Place 1/4 gallon of ice cream on top of fudge. Next, spread 2 ounces of fudge over ice cream then place 4 ounces of coconut. Place remaining ice cream on coconut and follow with 2 ounces fudge, 4 ounces almonds and 4 ounces coconut as done before. Top with whipped cream and remaining almonds and coconut. Place in deep freezer for 3 to 4 hours.
Roasted Coconut and Almonds...
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