Zopmama's profile page
Recipes
French Gratin Dauphinois Potatoes
By Zopmama
Directions Preheat the oven to 300F
- 3 lbs waxy potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
- 6 ounces gruyere cheese, grated (swiss if you can't find gruyere)
- 1 1/2 cups heavy cream
- salt
- fresh ground black pepper
- 2 -4 garlic cloves, peeled and crushed
- 2 sprigs fresh thyme
- 1 ounce butter
- cheese, for topping (optional)
Roast Pork Loin Stuffed with Dried Fruits
By Zopmama
Dried fruits combine with the sweetness of pork to make a wonderful meal
- 1/2 cup dried apricots
- 1/2 cup pitted prunes
- 1/2 cup dried apples or pears
- 1 cup boiling water
- 1 (4-5 lb) boneless pork loin roast
- canola oil for coating
- salt and freshly ground pepper
- 1/2 cup chickn stock
- 1/4 cup Port or cranberry w/ a splash of lemon
Chocolate-Zucchini Bread
By Zopmama
In a mixing bowl; beat eggs, sugar and vanilla
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 1 T. vanilla
- 2 cups zucchini, shredded
- 2 1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 t. salt
- 1 t. baking soda
- 1 t. ground cinnamon
- 1/4 t. baking powder
Play Clay (play-doh)
By Zopmama
Great homemade version of play-doh
- 3 Cups of white flour
- 1 1/2 Cups of salt
- 1 1/2 Tablespoons of cream of tartar
- 3 1/4 Cups of water
- 6 Tablespoons of vegetable oil
- Food coloring
Squash-Stuffed Baked Apples
By Zopmama
1. Preheat oven to 325°
- 8 8 8 medium tart apples
- 1/2 1/2 1 cup plus 1 tablespoon packed brown sugar, divided
- 1/2 1/2 1/2 cup orange juice
- 1/2 1/2 1/2 cup water
- 2 2 2 tablespoons butter
- 2-1/2 2-1/2 2-1/2 cups mashed cooked butternut squash
- 1/4 1/4 1/4 teaspoon salt
- 1/2 1/2 1/2 teaspoon ground nutmeg, divided
- 1 1 to 325°. Preheat oven to 325°. Core apples, leaving bottoms intact; peel top third of each. Re
- 2 2 13x9-in. 1/2 1 cored apples in an ungreased 13x9-in. baking dish. In a small bowl, mix 1/2 cup brown sugar, orange juice and water; pour over apples. Bake, uncovered, 1 hour or until apples are tender, basting occasionally with juice mixture.
- 4 4 30-35 8 Bake 30-35 minutes longer or until heated through, basting occasionally. Drizzle with pan juices before serving. Yield: 8 servings.
Pork Chops with Pear Chutney
By Zopmama
For chutney: 1. In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry ...
- 1 onion, diced
- 3 tablespoons cider vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- 1 1 -inch piece peeled fresh ginger, cut into coins
- 1 teaspoon Madras curry powder
- 1 cinnamon stick
- Kosher salt
- Pinch crushed red pepper
- 3 pears, cored, and cut in large dice (Bartlett Pears)
- 2 tablespoons dried cranberries
- 6 (1 inch thick) boneless pork chops
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
Turkish Eggplant Rolls
By Zopmama
I double rice recipe so that guests can have some under eggplant rolls
- Eggplant
- Cooking spray
- 2 medium eggplants
- 1/4 teaspoon salt, divided
- Rice
- 1 tablespoon (15 milliliters) extra-virgin olive oil
- 1 cup yellow onion, diced
- 4 garlic cloves, peeled and minced
- 1 cup brown basmati rice
- 1 1/4 cup (300 milliliters) water
- 1/4 teaspoon salt
- 1/2 cup fresh mint, minced
- 1/2 cup fresh dill, minced
- Sauce
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 1/2 cup yellow onion, diced
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 14-ounce cans low-sodium diced tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
Mexican Pintos with Cactus
By Zopmama
Add the bacon, jalapeno and onion to a skillet and cook till bacon is almost cooked and onion is translucent
- 1 1/2 cans pinto beans, rinsed and drained
- 2 teaspoons salt, divided
- 2 slices bacon, chopped
- 1 large flat cactus leaves (nopales)
- 1/2 jalapeno pepper, seeded and chopped
- 1/3 cup onion, slices
Sunrise Punch - Beach Booze!!
By Zopmama
The best beach drink. I usually make a double batch
- 1 CAN FROZEN ORANGE JUICE CONCENTRATE , THAWED ( 12 oz. )
- 1 CAN FROZEN LIMEADE CONCENTRATE , THAWED ( 12 oz. )
- 1 CAN FROZEN LEMONADE CONCENTRATE, THAWED ( 12 oz. )
- 1 - CUP GRENADINE
- 1-2 FREESH ORANGES SLICED
- 1-2 FRESH LEMONS SLICED
- 1-2 FRESH LIMES SLICED
- 2 LITERS CLUB SODA
- Optional: Coconut Rum, to personal taste
Lemon-Garlic Cream Fettuccine
By Zopmama
1. In a small bowl, mix lemon peel, parsley and garlic
- SAUCE:
- 3 teaspoons 3 teaspoons grated lemon peel
- 2 teaspoons 2 teaspoons minced fresh parsley
- 2 2 garlic cloves, minced
- 8 ounces 8 ounces uncooked fettuccine
- 1/4 cup 1/4 cup butter
- 1 small 1 small onion, chopped
- 2 2 garlic cloves, minced
- 1 teaspoon 1 teaspoon grated lemon peel
- 1/2 cup 1/2 cup heavy whipping cream
- 1/4 teaspoon 1/4 teaspoon salt
- 1/8 teaspoon 1/8 teaspoon pepper
- 4 ounces 4 ounces cream cheese, cubed
- 2 tablespoons 2 tablespoons lemon juice
- 2 2 plum tomatoes, chopped
- 2 teaspoons 2 teaspoons minced fresh parsley
- Grated Parmesan cheese, optional
- 1 1. In a small bowl, mix lemon peel, parsley and garlic. Cook fettuccine according to package directions; drain.
- 3 3. Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon peel mixture and, if desired, Parmesan cheese. Yield: 4 servings.