8 ounces bowtie pasta...2 eggs...2 to 3 tablespoons milk...Seasoned bread crumbs...
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Flavor desired...8 ounces sour cream...1 quart fresh, cleaned strawberries...Dark brown sugar
Stir one of the desired flavors into sour cream.
To serve, place sour cream, sugar and strawberries in individual serving bowls. With a fork or wooden pick, dip strawberries into sour cream, then into brown sugar.
Flavor (choice of)...1/2 teaspoon vanilla extract...1/2 teaspoon rum extract...1/2 teaspoon ground cinnamon...
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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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Source: Chef Gina Cochener-Mozzi, Copeland's of New Orleans, Phoenix, Arizona
1 cup milk ...3 cups heavy cream, divided...4 eggs ...2 teaspoons vanilla extract ...1/4 cup granulated sugar ...1 French baguette, sliced diagonally ...Powdered sugar for dusting ...
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2 cups brown sugar...1 cup light molasses...2 cups heavy cream...4 tablespoons butter...1 teaspoon vanilla extract...
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Source: Copeland's of New Orleans
5 pieces broccoli...4 ounces sliced mushrooms...1 teaspoon processed garlic...2 ounces crawfish tails...3 ounces olive oil...2 tablespoons Parmesan cheese...1/4 teaspoon crushed basil...
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1 1/2 ounces margarine...4 1/2 ounces chopped onion...1 1/2 ounces chopped bell pepper...3/4 teaspoon salt...1/8 teaspoon cayenne pepper...6 1/2 ounces claw crabmeat...1 1/2 to 2 ounces bread crumbs...
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4 ounces butter...4 ounces chopped onions...5 single mushrooms...1/2 teaspoon salt...3/4 teaspoon garlic powder...1/4 teaspoon white pepper...4 ounces crawfish tails...
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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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New Orleans Strawberries
Flavor desired...8 ounces sour cream...1 quart fresh, cleaned strawberries...Dark brown sugar
Stir one of the desired flavors into sour cream.
To serve, place sour cream, sugar and strawberries in individual serving bowls. With a fork or wooden pick, dip strawberries into sour cream, then into brown sugar.
Flavor (choice of)...1/2 teaspoon vanilla extract...1/2 teaspoon rum extract...1/2 teaspoon ground cinnamon...
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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 Stuffed Strawberry French Toast
Source: Chef Gina Cochener-Mozzi, Copeland's of New Orleans, Phoenix, Arizona
1 cup milk ...3 cups heavy cream, divided...4 eggs ...2 teaspoons vanilla extract ...1/4 cup granulated sugar ...1 French baguette, sliced diagonally ...Powdered sugar for dusting ...
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New Orleans Restaurant Pralines
2 cups brown sugar...1 cup light molasses...2 cups heavy cream...4 tablespoons butter...1 teaspoon vanilla extract...
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Copeland's of New Orleans Pasta Primavera
Source: Copeland's of New Orleans
5 pieces broccoli...4 ounces sliced mushrooms...1 teaspoon processed garlic...2 ounces crawfish tails...3 ounces olive oil...2 tablespoons Parmesan cheese...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...4 1/2 ounces chopped onion...1 1/2 ounces chopped bell pepper...3/4 teaspoon salt...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...4 ounces chopped onions...5 single mushrooms...1/2 teaspoon salt...3/4 teaspoon garlic powder...1/4 teaspoon white pepper...4 ounces crawfish tails...
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