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Recipes
Asian Veggie Glass Noodles
By Zopmama
1. Place noodles in a large bowl; cover with water
- 5 5 5 ounces uncooked bean thread noodles
- 2 2 2 tablespoons canola oil
- 1/3 1/3 1/3 cup finely chopped onion
- 2 2 2 garlic cloves, minced
- 1-1/2 1-1/2 1-1/2 teaspoons minced fresh gingerroot
- 1-1/2 1-1/2 1-1/2 cups thinly sliced fresh mushrooms
- 4 4 4 cups coleslaw mix
- 1 1 1 cup fresh snow peas, trimmed and halved diagonally
- 1/2 1/2 1/2 cup thinly sliced sweet red pepper
- 1-1/4 1-1/4 1-1/4 cups vegetable broth
- 3 3 3 tablespoons reduced-sodium soy sauce
- 1/4 1/4 1/4 teaspoon pepper
- 3 3 3 green onions, thinly sliced
- 3 3 3 tablespoons minced fresh cilantro
- 3 3 3 hard-cooked eggs, sliced
- Lime or lemon wedges, optional
- 1 1. 30 Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened.
- 2 2. 2 2 1-2 large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes. Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or until crisp-tender. Remove from pan.
- 4 4. to 4 to a serving plate. Top with eggs; if desired, serve with lime wedges. Yield: 4 servings.
Basic Crepes
By Zopmama
Combine ingredients in blender starting with liquids
- 3 eggs
- 1/8 tsp. salt
- 1 1/2 cups flour
- 1 1/2 cups milk
- 2 Tbsp. vegetable oil or melted butter
- 1 tsp. sugar (dessert crepes only)
Fish en Papillote
By Zopmama
Preheat oven to 375 degrees F
- 1/2 red onion, julienned
- 1 zucchini, julienned
- 1 large carrot, julienned
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 (4-ounce) sole fillets, hake, swai, flounder or other white fish
- 1 lemon, thinly sliced, seeds removed
- 8 sprigs fresh thyme
- 4 pats butter
- 1/4 cup white wine
Baked Oatmeal
By Zopmama
We first had this recipe at the Black Rock Retreat Center in Lancaster, PA
- 6 cups quick cooking oats
- 2 cups packed brown sugar
- 4 t. baking powder
- 2 t. ground cinnamon
- 1 t. nutmeg
- 1 t. salt
- 2 cup milk
- 1 t. vanilla
- 1 cup butter, melted
- 4 eggs beaten
- 1 1/2 - 2 cups various dried fruits and nuts like raisins, craisins, pecans, apricots, dried apples
Chocolate Chip Cookie Dough Pie
By Zopmama
Quick, Easy, and Very Rich
- 1 9-inch deep-dish pie shell, unbaked
- 1/2 Cup flour
- 1 Cup sugar
- 2 eggs, slightly beaten
- 1/2 Cup butter, melted and slightly cooled
- 1 Cup quick oats or oatmeal (or 1/2 cup oats and 1/2 cup chopped nuts, if you prefer)
- 1 Cup chocolate chips
- 1 tsp. PURE VANILLA EXTRACT
Brown Sugar Oatmeal Pancakes Recipe
By Zopmama
1. In a small bowl, combine the oats, flours, baking soda, salt and sugar
- 1/2 1/2 2 cup plus 2 tablespoons quick-cooking oats
- 1/2 1/2 1/2 cup whole wheat flour
- 1/2 1/2 1/2 cup all-purpose flour
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1/3 1/3 1/3 cup packed brown sugar
- 1 1 1 egg
- 2 2 2 tablespoons vegetable oil
- 1 1 1 cup buttermilk
- 1 1. 1. In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
- 2 2. 1/3 Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Champagne Oranges
By Zopmama
Directions Combine the marmalade and sugar in a small saucepan
- 1/2 cup orange marmalade
- 1/2 cup sugar
- 8 large navel oranges
- 1 1/2 cups Champagne or sparkling white grape juice
- 1/3 cup toasted slivered almonds
- Sprig of fresh mint
Butternut Squash and Sausage Soup
By Zopmama
1. Cut squash in half lengthwise; discard seeds
- 1 1 to 4-1/2 butternut squash (4 to 4-1/2 pounds)
- 1 1 1 medium onion, chopped
- 1 1 1 medium tart apple, peeled and coarsely chopped
- 2 2 2 teaspoons olive oil
- 6 6 6 garlic cloves, minced
- 2 2 2 teaspoons dried thyme
- 1/2 1/2 1/2 teaspoon pepper
- 1/2 1/2 1/2 teaspoon dried marjoram
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon ground nutmeg
- 6 6 6 cups reduced-sodium chicken broth
- 4 4 4 fully cooked Italian chicken sausage links, chopped
- 4 4 4 large carrots, chopped
- 2/3 2/3 2/3 cup reduced-fat plain Greek yogurt
- 4 4 4 teaspoons minced fresh sage
- 1 1 1 teaspoon cider vinegar
- Corn bread croutons and additional yogurt, optional
- 3 3. to to 15-20 mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender.
- 4 4. 2/3 8 before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired. Yield: 8 servings (3-1/4 quarts).
Pate A Choux
By Zopmama
In 2-quart saucepan over medium heat, heat water and butter until butter melts and mixture boils
- 1 cup water
- 1/2 cup butter
- 1 cup all purpose flour
- 4 eggs
Butternut Squash and White Bean Stew
By Zopmama
Heat oil in a Dutch oven over medium-high heat
- 2 Tablespoons olive oil
- 1 cup slivered onion
- 3/4 cup thinly sliced celery
- 3 cups mushrooms, cut into halves
- 4 cups cubed, peeled butternut squash
- 1 (14 oz) can diced fire-roasted tomatoes
- 1 garlic clove
- 2 cups water
- 2 Tablespoon tomato paste
- 3/4 teaspoon dried rosemary, crumbled
- 1/2 teaspoon coarse salt
- 1/8 teaspoon fresh ground black pepper
- 2 (15 oz) cans Great Northern beans, rinsed and drained