Zopmama's profile page
Recipes
Zucchini Slaw
By Zopmama
JULIENNE: 4 4 zucchini (8 cups) 2 2tsp
- JULIENNE:
- 4 4 zucchini (8 cups)
- 2 2tsp. kosher salt
- ADD:
- 6 6 scallions, sliced on the bias
- 1 ⁄4 1/4cup chopped fresh parsley
- 2 2Tbsp. chopped fresh mint
- 2 2tsp. minced fresh oregano
- Minced zest of 1 lemon
- WHISK:
- 1 ⁄4 1/4cup olive oil
- 3 3Tbsp. fresh lemon juice
- Black pepper to taste
- Shaved pecorino
CORN BREAD/MUFFINS
By Zopmama
Preheat oven to 425°F. In a large bowl, combine corn meal, flour, sugar, baking powder and salt
- 1 cup Aunt Jemima Enriched Yellow Corn Meal
- 1 cup all purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 cup corn kernels, canned or cooked
Rice on the Wild Side
By Zopmama
Wonderful cold salad using wild rice and vegetables in a curry vinegrette
- Rice:
- 1/3 cup wild rice
- 3/4 tsp salt
- 2 cups water
- Salad:
- 4 oz. cubed smoked deli turkey or ham
- 3/4 cup pepper jack cheese, julienned
- 3/4 cup cauliflower florets
- 1 carrot, julienned
- 3/4 cup walnut halves, optional
- 3/4 cup red bell pepper, strips
- 4 green onions, thinly sliced
- black pepper to taste
- Dressing:
- 1/2 cup canola oil
- 2 Tbsp. lemon juice
- 2 Tbsp. white wine vinegar
- 1/2 tsp. dry mustard
- 1/2 tsp. curry powder
Baked Beans (Stove Top)
By Zopmama
Modified recipe originally from Emeril Lagasse, removed 1/2 cup bourbon from sauce to make it student friendly
- 1 1 1 pound bacon, diced
- 2 2 2 cups onion, diced
- 1 1 1 Tablespoon chopped garlic
- 1 1 1 pound dried Navy Beans, soaked overnight and drained
- 10 10 10 cups chicken stock, plus more if needed
- 2 2 2 bay leaves
- 1/4 1/4 1/4 cup molasses
- 1/2 1/2 1/2 cup brown sugar
- 1 1 1 cup ketchup
- 1 1 1 Tablespoon dry mustard
- to and pepper to taste
Pizza Salad Recipe
By Zopmama
1. In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni
- 1 pound spiral macaroni, cooked and drained
- 3 medium tomatoes, diced and seeded
- 16 ounces cheddar cheese, cubed
- 1 to 2 bunches green onions, sliced
- 3 ounces sliced pepperoni
- 3/4 cup canola oil
- 2/3 cup grated Parmesan cheese
- 1/2 cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Croutons, optional
Zucchini Stuffed with Italian Sausage
By Zopmama
1. Preheat oven to 350°. Cut each zucchini lengthwise in half
- 6 medium zucchini (about 8 ounces each)
- 1 pound Italian turkey sausage links, casings removed
- 2 medium tomatoes, seeded and chopped
- 1 cup panko (Japanese) bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/3 cup minced fresh parsley
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 3/4 cup shredded part-skim mozzarella cheese
- 1 . Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.
- 2 . In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.
- 3 . Place in two ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. Yield: 6 servings.
Spicy corn and black bean relish
By Zopmama
This relish can be served as a salad or garnish with a southwestern meal
- 2 1/2 cups fresh corn, cooked
- 1 can (15 oz) black beans, rinsed and drained
- 3/4 - 1 cup chopped and seeded anaheim chili peppers
- 1/8 - 1/4 cup chopped and seeded jalapeno peppers
- 1/4 cup vinegar
- 2 Tablespoons vegetable oil
- 1 Tablespoon Dijon Mustard
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Beef, Barley & Kale Soup
By Zopmama
SAUTÉ: 6 6oz. triangle steak, sliced into bite-sized pieces 1 1Tbsp
- SAUTÉ:
- 6 6oz. triangle steak, sliced into bite-sized pieces
- 1 1Tbsp. olive oil
- 1 ⁄2 1/2cup diced onion
- 1 1tsp. minced fresh garlic
- STIR IN:
- 2 2cups unsalted beef stock
- 1 1cup water
- 1 1tsp. tomato paste
- 1 ⁄2 1/2tsp. kosher salt
- 1 ⁄4 1/4tsp. red pepper flakes
- 1 ⁄3 1/3cup quick-cooking barley
- 4 4cups chopped kale, ribs removed
- 1 1tsp. lemon zest
Italian Mac-and-Cheese Stuffed Peppers
By Zopmama
Sweet red peppers stuffed with the tasty combination of Wisconsin Cheddar and mozzarella cheeses coating sweet Ital...
- 12 12 12 oz elbow macaroni
- 3/4 3/4 3/4 cup unsalted butter
- 3/4 3/4 1 1 1/2 Tbsp., 1 1/2 tsp. all-purpose flour
- 4 1/2 4 1/2 1/2 cups milk
- 4 1/2 4 1/2 1/2 cups sharp cheddar, shredded
- 3/4 3/4 3/4 tsp. Italian seasonings
- 4 4 4 links Italian sausage, grilled halved and sliced
- 1 1/2 1 1/2 1/2 tsp. kosher salt
- 1/4 1/4 1/4 tsp. fresh ground pepper
- 6 6 6 red peppers
- 3 3 3 Tbsp. basil, thinly sliced
Cocoa Espresso Buttercream
By Zopmama
Perfectly balanced icing, not too sweet
- 1 cup unsalted butter, at room temperature
- 3 cups icing sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup strong espresso, cooled to room temp.