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Sauerbraten

Sauerbraten

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Extremely tender and flavorful

  • Marinade:
  • 3 cups water
  • 3 cups red wine vinegar
  • 1/3 heaping cup packed brown sugar
  • 2 1/4 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon ground cloves
  • 3 bay leaves
  • Meat:
  • 1 (3 1/2 to 4 1/2 lb.) boneless beef chuck roast
  • 1 1/2 cups celery tops
  • 3 medium onions, sliced
  • 2 medium carrots, cut into chuncks
  • 1 clove garlic , minced
  • 2 Tbsp. cooking oil
  • 1/2 cup raisins
  • 1/2 cup crushed gingersnaps
4/5 (1 Votes)

Tomatoes with Buttermilk Vinaigrette

Tomatoes with Buttermilk Vinaigrette

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1. In a small bowl, whisk the first eight ingredients until blended

  • 3/4 cup buttermilk
  • 1/4 cup minced fresh tarragon
  • 1/4 cup white wine vinegar
  • 3 tablespoons canola oil
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 4 pounds cherry tomatoes, halved
  • 1/3 cup minced fresh chives
4.6/5 (5 Votes)

Baked Potato Soup

Baked Potato Soup

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The creamiest most delicious loaded baked potato soup I have ever had

  • 2/3 cup butter
  • 2/3 cup flour
  • 7 cups milk
  • 4 large and 2 medium baking potatoes, baked and cubed
  • 1 large yellow onion, diced
  • 12 bacon strips, cooked and crumbled
  • 1 1/4 cup shredded sharp cheddar cheese
  • 8 oz. sour cream
  • 1/4 cup scallions, sliced to sprinkle on top
  • salt and pepper to taste
5/5 (1 Votes)

Pepperoni Roll

Pepperoni Roll

By

Roll dough into 15 X 10 inch rectangle

  • 2 (1# frozen bread loaves, thawed)
  • 5 T margarine
  • 1/2 t oregano
  • 2 t parsley flakes
  • 1/4 t seasoned salt
  • 1/4 t pepper
  • 1 # pepperoni, sliced
  • 1 # provolone cheese, sliced
4/5 (3 Votes)

Cream of Broccoli Soup

Cream of Broccoli Soup

By

In a large saucepan, saute celery and onion in butter until tender

  • 4 celery ribs, chopped
  • 1 lg. onion, chopped
  • 3 T. butter
  • 2 bunches of broccoli, trimmed and coarsely chopped
  • 1 1/2 cups chicken broth
  • 2 t. garlic powder
  • 1/2 t. pepper
  • 2 T. cornstarch
  • 1/4 cup. cold water
  • 1 pint heavy whipping cream
0/5 (0 Votes)

Zucchini Pizza Casserole

Zucchini Pizza Casserole

By

1. Place zucchini in strainer; sprinkle with salt

  • 4 4 4 cups shredded unpeeled zucchini
  • 1/2 1/2 1/2 teaspoon salt
  • 2 2 2 large eggs
  • 1/2 1/2 1/2 cup grated Parmesan cheese
  • 2 2 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 1 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 1 1 pound ground beef
  • 1/2 1/2 1/2 cup chopped onion
  • 1 1 1 can (15 ounces) Italian tomato sauce
  • 1 1 1 medium green pepper, chopped
  • 1 1. 10 Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
  • 2 2. 13x9-in. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into a greased 13x9-in. baking dish.
  • 3 3. 400° 20 uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
  • 4 4. 20 Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
4.4/5 (8 Votes)

ROASTED FENNEL WITH ORANGE VINAIGRETTE

ROASTED FENNEL WITH ORANGE VINAIGRETTE

By

MAKES 3/4 CUP VINAIGRETTE, 4 CUPS VEGETABLES may also want to try adding carrots

  • FOR THEVINAIGRETTE:
  • 1/2 cup fresh orange juice
  • 2 T. white wine vinegar
  • 2 T. honey
  • 1 t. ground fennel seed
  • 1/2 t. Dijon mustard
  • Minced zest of 1 orange
  • Salt and pepper to taste
  • 1/4 cup extra-virgin olive oil
  • FOR THEVEGETABLES
  • 2 T. OLIVE OIL
  • 1 fennel bulb, cut into wedges
  • 1 red onion, cut into wedges
  • 1/2 orange, thinly sliced
  • Salt and pepper to taste
  • GARNISH WITH: Additional vinaigrette Fennel fronds
0/5 (0 Votes)

Cranberry Relish

Cranberry Relish

By

Wonderful traditional cranberry relish with hints of orange and pineapple

  • 1 small to medium orange, quartered
  • 1 lb. fresh or frozen cranberries
  • 1 1/2 cups sugar
  • 1/2 cup apricot preserves
  • 1 (8 oz.) can crushed pineapple, drained
  • 2 Tablespoons lemon juice
  • 1/2 envelope Knox gelatin, as needed
5/5 (1 Votes)

Pumpkin Chip Muffins

Pumpkin Chip Muffins

By

1. In a large bowl, beat the eggs, sugar, pumpkin, oil, applesauce and vanilla until smooth

  • 4 large eggs
  • 2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup canola oil
  • 3/4 cup applesauce, unsweetened
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
4.3/5 (3 Votes)

Island Pork Dinner

Island Pork Dinner

By

Preheat broiler to high with rack in the center of the oven

  • ISLAND PORK RUB MAKES 3 TABLESPOONS TOTAL TIME: 2 MINUTES
  • Combine: 1 T. paprika 1 T. chili powder 1 T. dried oregano 1 t. kosher salt 1/2 t. red pepper flakes
  • FORTHE PORK— PREPARE AND RUB: 2 pork tenderloins (1 lb. each), trimmed 1 recipe Island Pork Rub
  • FOR THE MOJO AND BASTING SAUCE— COMBINE: 3/4 cup fresh orange juice 2 T. fresh lime juice 1 T. garlic, minced 1 t. kosher salt 1 habanero or serrano chile, seeded, minced WHISK IN: 2 T. honey 1 T. olive oil
  • SERVE WITH: Mango Mojo Salsa
4/5 (1 Votes)