Copelands Copycat Food

COPYCAT SHRIMP AND TASSO PASTA

Steps:

• Melt butter in a skillet.
• Add tasso and sauté to render fat.
• Add shrimp and cook until pink and curled, taking care not to burn the butter.
• Add Alfredo sauce and stir to incorporate. Add heavy cream and bring to a boil. Do not allow the sauce to reduce.
• Pour heated pasta in a serving bowl.
• Pour sauce over pasta.
• Top with green onion and cheese.

RED HOTS {CAJUN MASHED POTATOES}

Steps:

• Fill a large pot with the 8 cups of water.
• Add dry and liquid crab boil and stir. Turn on heat to high.
• Add potatoes and bring to a boil. Boil until potatoes are fork-tender.
• Drain potatoes into a colander place back into pot.
• Add butter and begin mashing potatoes until mostly smooth.
• Add milk and salt and stir.
• Taste to season with more salt if necessary.

COPELAND'S OF NEW ORLEANS' CHICKEN AND TASSO PASTA RECIPE - (4.1/5)

Steps:

• Cook pasta and drain well. Season chicken pieces with 4 teaspoons of the Creole Seasoning. Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute until chicken is white. Add heavy cream and remaining Creole seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve. This recipe yields 4 servings.

COPELAND'S RESTAURANT MACARONI AND CHEESE

Steps:

• Prepare macaroni.
• In large saucepan, melt 4 tablespoons butter.
• Whisk in the flour; cook over medium heat, whisking constantly, 2 minutes.
• Gradually whisk in milk.
• Bring to a boil over medium high heat.
• Reduce heat; simmer 10 minutes, stirring occasionally, until slightly thickened.
• Preheat broiler.
• Grease shallow 2 1/2 to 3 quart baking dish.
• Remove sauce from heat; whisk in 2 cups of cheese, salt, mustard, pepper, and hot sauce until smooth.
• Stir into macaroni until noodles are evenly coated.
• Pour into prepared baking dish; sprinkle with remaining cheese, dot with remaining butter, then sprinkle with paprika.
• Broil 2 inches from heat for 5 minutes or until bubbly and browned.
• Garnish with parsley, if desired.

EGGPLANT PIROGUE

Steps:

• 1. EGGPLANT: Salt the eggplant slices and let drain in a colander for about 10 minutes. Rinse and pat dry.
• 2. In a medium bowl beat eggs and half & half together. In a separate bowl mix fish fry, breadcrumbs and Cajun seasonings together. Put the flour in another bowl or pie plate.
• 3. Take a slice of eggplant and dust it in the flour, shake off excess, then dip in the egg mixture, then in the breadcrumb mixture. Make sure the eggplant is covered with the coating.
• 4. Set them on a platter lined with waxed paper. Repeat for the remaining eggplant slices. Put a layer of waxed paper between layers of eggplants as they are dipped and coated. Put in refrigerator for 30 minutes to 1 hour. (At this point start the sauce.)
• 5. If you want to fry the eggplants make sure you have enough oil to cover the eggplant slices and fry at 350 for 3-5 minutes or until golden brown. Remove fried eggplant to a platter lined with paper towels to drain. If you prefer to bake the eggplant, place on baking sheet sprayed with non-stick spray (I like olive oil spray) and bake at 450* for 10 minutes, flip slices over and bake for about 10 more minutes until golden brown.
• 6. SAUCE DIRECTIONS:
• 7. Make a light roux by mixing 1 cup butter and 1 1/2 cup flour together for at least 5 minutes.
• 8. In a large heavy skillet or saucepan bring stock, Cajun seasonings and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half, wine, and 1 tablespoon butter, bring to just a boil then add cheese. Simmer on low heat.
• 9. In Separate pot sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for about 3 minutes until the shrimp just start to turn pink. Pour shrimp and garlic mixture into white sauce and simmer on very low heat for about 15-20 minutes. Sauce should be fairly thick but you can adjust it to your liking. Season to taste with salt, white pepper and Cajun seasoning as desired.
• 10. TO ASSEMBLE:
• 11. Put a serving of angel hair pasta on a plate then top the pasta with 2 slices of eggplant. Ladle enough sauce over eggplant to also blend with the pasta.
• 12. Garnish with sliced green onions, chopped fresh parsley and a lemon wedge. Serve with green salad and garlic bread. Enjoy!

COPELAND'S FRIED BOW TIE PASTA

Steps:

• Boil bowtie pasta in salted water for 7 to 8 minutes (about half of the recommended cooking time).
• Drain and cool the pasta.
• Mix eggs and milk together.
• Dip each piece of pasta into milk and eggs, then roll in the bread crumbs.
• Fry pasta in the oil until deep golden brown.