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Recipes
Avgolemono Soup (Greek Lemon and Egg)
By Zopmama
Method 1 Heat the olive oil in a medium pot and saute the onions over medium-high heat until they are soft and tra...
- 2 Tbsp olive oil
- 1 cup chopped onion
- 3 stalks celery, thinly sliced
- 5 cups chicken stock, plus 1 cup water
- 1/2 cup orzo or rice
- 1 pound skinless chicken breast, diced
- Salt
- 3 Tbsp lemon juice
- 2 eggs
- Fresh parsley for garnish
Glazed Ham with Peach-Ginger Sauce
By Zopmama
"A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding holida...
- 1 (10 pound) fully-cooked, bone-in ham
- 2 teaspoons whole cloves
- 1/4 teaspoon ground cinnamon
- 2 tablespoons brown mustard
- 1/2 cup packed brown sugar
- 1/4 cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup peach nectar
- 1 cup peach preserves
- 5 cups frozen peach slices
- 2 teaspoons minced fresh ginger root
- 1 hot cherry pepper, seeded and minced
- 1 (3 inch) cinnamon stick
Sugar Snap Pea Salad
By Zopmama
In large bowl, whisk to combine orange juice vinegar, crushed red pepper, honey, sesame oil, salt, orange zest, an...
- 2 Tbsp. fresh Orange Juice
- 2 Tbsp. Rice Wine Vinegar
- 1/2 tsp. crushed red pepper
- 2 Tbsp. Honey
- 4 tsp. Toasted Sesame Oil
- 1/4 tsp. salt
- 2 Tbsp. Orange Zest
- 1 tsp. grated fresh Ginger
- 1 medium Red Bell Pepper
- 1 lb. Sugar Snap Peas, cut crosswise into thin strips
- 1 large Carrot, cut into ribbons with veg. peeler
Cornstarch Clay Creatures
By Zopmama
It takes about five minutes to "cook," and the resulting concoction is warm and pliable and the perfect consistency...
- optional miscellaneous embellishments like:
- 2/3 cup salt
- 1/3 cup baking soda
- 1/2 cup cornstarch
- sequins, tacks, keys, soda tabs, nuts, bolts, washers, screws, beads, buttons
Pesto Veggie Stacks Recipe
By Zopmama
1. Place the flour, eggs and bread crumbs in separate shallow bowls
- 3/4 cup Pesto
- 1/4 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/2 cup dry bread crumbs
- 8 slices eggplant or large zucchini (3-1/2 inches diameter)
- 4 slices tomato (3-inch diameter)
- 1/4 cup Parmesan Cheese, freshly grated
- 1 cup shredded Mozzarella Cheese
Zucchini Cobbler Recipe
By Zopmama
1. Preheat oven to 400°. In a large skillet, heat butter over medium-high heat
- BISCUIT TOPPING:
- 2 2 2 tablespoons butter
- 3 3 3 small zucchini, sliced
- 1 1 1 small sweet red pepper, finely chopped
- 1 1 1 small onion, finely chopped
- 2 2 2 garlic cloves, minced
- 2 2 2 tablespoons all-purpose flour
- 1 1 2% cup 2% milk
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1 1 1 cup all-purpose flour
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon salt
- 3 3 3 tablespoons cold butter
- 1/4 1/4 1/4 cup shredded Parmesan cheese
- 3 3 3 tablespoons minced fresh basil
- 2/3 2/3 2% cup 2% milk
- 1 1. to 400°. 10-12 1 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
- 2 2. to 2-3 8-in.-square small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in.-square baking dish.
Carbonara
By Zopmama
Cut the pancetta into thin strips
- 1/4 lb. pancetta, thinly sliced
- 2 T. olive oil
- 1 T. unsalted butter
- 3 garlic cloves, crushed and peeled
- 1 t. red chile pepper flakes
- 4 egg yolks
- 1/4 cp. cream
- 1/4 cp. freshly grated Pecorino Romano Cheese
- 1/2 cp. freshly grated Parmesanio Regginio cheese
- Freshly ground black pepper
- Finely chopped Italian Parseley
- 1 lb. spaghetti, fetticine, fussili, etc... (cooked while making sauce)
Peach-a-Berry Cobbler
By Zopmama
1. For topping, stir together flour, the 1/2 cup granulated sugar, and the baking powder
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 1/4 cup butter or margarine, softened
- 1/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 3 cups sliced fresh peaches
- 1 cup fresh blueberries
- 1 tablespoon butter or margarine
- 1 tablespoon lemon juice
- 2 tablespoons coarse granulated sugar
- 1/4 teaspoon ground nutmeg or cinnamon
- Vanilla ice cream (optional)
Herb-Swirled Rolls
By Zopmama
1. On a floured surface, roll dough into a 14-in
- 1 loaf (1 pound) frozen bread dough, thawed
- 3 tablespoons butter, melted
- 2 tablespoons minced chives
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon dill weed or dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 2 tablespoons water
- Sesame and/or poppy seeds
- 1 . On a floured surface, roll dough into a 14-in. x 12-in. rectangle; brush with butter. Sprinkle with chives, parsley, dill, salt and pepper. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
- 2 . Place cut side down in greased muffin cups. Cover and let rise until doubled, about 45 minutes.
- 3 . Combine egg and water; brush over tops. Sprinkle with seeds. Bake at 375° for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen.
Rustic Italian Tortellini Soup
By Zopmama
1. Crumble sausage into a Dutch oven; add onion
- 3 3 3 Italian turkey sausage links (4 ounces each), casings removed
- 1 1 1 medium onion, chopped
- 6 6 6 garlic cloves, minced
- 2 2 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1-3/4 1-3/4 1-3/4 cups water
- 1 1 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 1 1 package (9 ounces) refrigerated cheese tortellini
- 1 1 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 2-1/4 2-1/4 3/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
- 1/4 1/4 1/4 teaspoon pepper
- Dash Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
- 1 1. 1 to sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
- 6 stirring occasionally and adding a little broth if necessary. Yield: 6 servings (2 quarts).