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Recipes
Chicken Filled Crepes
By Zopmama
To make sauce: Melt butter and blend in flour
- béchamel sauce:
- 2 Tablespoons butter
- 1/4 cup flour
- 1 cup milk
- 1 cup chicken stock
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- Filling:
- 1 1/2 cups finely chopped cooked chicken
- 2 Tablespoons sherry
- 2 Tablespoons scallions, including tops
- 8 Basic Crepes (made without sugar)
Hearty Vegetable Soup
By Zopmama
Great Veggie soup - lots of veggies in a thin tomato/chicken broth
- 2 T.. oil
- 1 med. onion, thinly sliced
- 2 stalks celery, cut in 1/4" diagonal slices
- 1 clove garlic, minced
- 8 cups chicken broth
- 1 lb 12 oz. can tomatoes, chopped - do not drain
- 8 oz. can tomato sauce
- 4 carrots, cut into 1/4" diagonal
- 2 cups small cauliflowerets
- 10 oz. frozen lima beans
- 1/2 t. marjoram leaves
- 1/2 t. thyme leaves
- 1/2 t. basil leaves
- 2 dashes salt
- 1/8 t.. pepper
- 1 cup ditalini or tubetini
Mozzarella-Stuffed Pesto Turkey Meatballs
By Zopmama
Preheat an oven to 375 degrees F (190 degrees C)
- 3 pounds ground turkey
- 1 cup finely chopped onion
- 4 garlic cloves, minced
- 1 egg
- 1 cup Italian-style bread crumbs
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup prepared pesto
- 1/4 cup milk
- 1 tablespoon salt
- 2 teaspoons fresh ground black pepper
- 1 pound fresh mozzarella, cut into small cubes
- 3 tablespoons extra-virgin olive oil
- 2 (24 ounce) jars marinara sauce
Key Lime Cheesecake I
By Zopmama
Combine cookie or graham cracker crumbs with butter or margarine
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup white sugar
- 1 tablespoon cornstarch
- 3 eggs
- 1 tablespoon grated lime zest
- 2/3 cup key lime juice
Warm Cauliflower and Herbed Barley Salad
By Zopmama
Place barley in a large saucepan; add water to cover by 2 inches
- 1/2 cup pearled barley
- Kosher salt
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 6 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 head cauliflower, cut into florets
- 1 15-ounce can gigante, corona, or butter beans, rinsed
- 1/2 cup flat-leaf parsley leaves, divided
- 2 tablespoons fresh tarragon leaves, divided
French Onion-Beef Loaf
By Zopmama
1. Allow dough to rise until nearly doubled
- 1 1 1 loaf (1 pound) frozen bread dough, thawed
- 2 2 2 cups thinly sliced onion
- 1/4 1/4 1/4 cup butter, cubed
- 6 6 6 ounces beef tenderloin or top sirloin steak (1 inch thick)
- 1 1 1 teaspoon all-purpose flour
- 1 1 1 teaspoon brown sugar
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1/2 1/2 1/2 cup beef broth
- 3/4 3/4 3/4 cup shredded Monterey Jack cheese
- 6 6 6 tablespoons grated Parmesan cheese, divided
- 1 1 1 can (10 ounces) beef au jus gravy
- 1 1. to 15-20 dough to rise until nearly doubled. Meanwhile, in a skillet, saute onion in butter for 15-20 minutes or until golden brown. With a slotted spoon, remove onion from skillet; set aside.
- 3 3. to 16-in. 12-in. 4 roll on a floured surface to a 16-in. x 12-in. rectangle. Place on a greased baking sheet. Place beef mixture down the center of the long side of the dough. Sprinkle with Monterey Jack cheese and 4 tablespoons Parmesan cheese.
- 4 4. 1-3/4-in. 30 a sharp knife, cut dough on each side of beef filling into 1-3/4-in. wide strips. Fold strips alternately across filling. Sprinkle with remaining Parmesan cheese. Cover and let rise until nearly doubled, about 30 minutes.
- 5 5. 375° 20-25 6 375° for 20-25 minutes or until golden brown. Heat gravy; serve as a dipping sauce. Yield: 6 servings.
Cannoli
By Zopmama
FOR SHELLS: Combine flour, salt and sugar in a medium bowl
- SHELLS
- 2 cups flour
- 1/8 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup butter
- 1 egg, slightly beaten
- 1/4 cup white wine
- FILLING
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 3/4 cup confectioner's sugar, sifted
- 1 tablespoon Amaretto, optional
- 3 ounces semi-sweet chocolate, grated
- 1/4 cup confectioner's sugar, sifted
Beef Braised in Ale
By Zopmama
A good dark ale adds interesting depth of flavor to this carbonnade
- 1/4 cup canola oil
- 1 1/2 lbs. onions, halved & cut into 1/2 inch slices
- 3 1/2 lbs. well trimmed rump steak, cut into 1 inch cubes
- 1 cup beef broth
- 2 T. dark brown sugar
- 1 bay leaf
- 1 t. dried thyme
- 12 springs fresh parsley
- 2 cups dark ale (Guiness or black and tan)
- 1 bag extra wide egg noodles
Zucchini Pancakes
By Zopmama
A great tasting dish that will use up a lot of fresh garden zucchini
- 1 1/2 cups zucchini (2 small)
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1 tsp. baking powder
- 1/2-1 tsp. salt
- 1 TB. vegetable oil
- 1/2 cup Parmesan cheese, finely grated
- 1/2 tsp. granulated garlic
- 1 tsp. dried basil
- 1/4 tsp. cracked rosemary (optional)
- 1/4 tsp. freshly ground black pepper
- 1-2 TB. butter (or veg. oil spray)
Thai Apple Salad
By Zopmama
Sweetened condensed milk makes for a sweet, creamy fruit dressing, and a pinch of red pepper flakes keeps it from b...
- WHISK:
- 1 ⁄4 cup sweetened condensed milk
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. minced fresh basil
- 1 ⁄8 tsp. ground coriander
- Zest and juice of 1 lime
- Salt, black pepper, and red pepper flakes to taste
- ADD:
- 1 red apple, chopped (such as Braeburn)
- 1 ⁄2 cup unsweetened coconut flakes