Irma Tchamourian Zamora Profile - (13346636)

cook's profile

Irma Tchamourian Zamora

Irma Tchamourian Zamora
Living In: Roseville, California, USA
Member Since: Dec. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Knitting, Quilting, Sewing, Needlepoint, Gardening, Boating, Biking, Walking, Fishing, Photography, Genealogy, Painting/Drawing
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About this Cook
Cooking, baking and experimenting on my family for almost 30 years, since I was a child. I could cook gourmet 4 course meals by the time I was 12 years old.
My favorite things to cook
Armenian, Greek and Middle Eastern followed by novelty cakes, desserts and most recently several "boob" cakes for all the men in my family - I enjoy carving, frosting and making my own fondant to design my own cakes.
My favorite family cooking traditions
Very large family, I always cook for a small army even if it is just my husband and myself eating... I guess it's just the Armenian way!
My cooking triumphs
so far all of them, thank God. Allrecipes has been a great tool! I often will take someones recipe and add my own little touch to it (but I'm not one of those OBNOXIOUS people that changes the recipe from someone then rate it bad... that stinks!
My cooking tragedies
None so far, thank God!
Recipe Reviews 8 reviews
Armenian Rice Pilaf
Very close to what my Armenian family eats. Here is a hint about Armenians and their pilaf - saying rice pilaf is like saying rice-rice. Pilaf in Armenian is rice. It's like saying Chai tea which is the same as saying tea-tea. To make this more economical, instead of buying cans and cans of chicken stock - you really only need bouillon powder (NOT cubes!). Here is the basic measurement: 1 cup rice to 2 cups water. 1 generous teaspoon of bouillon powder to 1 cup of water. Now, the SECRET to making the pilaf delicious is browning the butter! If you don't brown the butter and toast the fideo vermicelli, you are doing the pilaf a great injustice and making a very bland pilaf. Do not burn the butter - it should be a caramel color and so should the fideo (NOT ORZO - gross!). 1/2 cup butter (one cube) is enough to do 2 dry cups of rice - but not less than that (rice) or it will be super greasy (hello!) Once the fideo is caramel color and the butter is caramel color, add in the long grain rice (NOT Basmati! - gross! again!). Remember, this is Armenian, not italian, not indian... lastly, add in the water and the bouillon powder. Stir the whole thing, let it boil hard, then cover it. If you prefer very puffy soft rice, throw the covered pot in the oven at 350 for about 40 minutes. Take it out, let it rest for 10 minutes, then with a fork fluff it. You will not be disappointed and it will NOT be bland - TRUST me, I am an Armenian pilaf-gee for over 25 years.

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Reviewed On: Jul. 15, 2015
Banana Cake VI
Probably the best banana cake I have ever EVER tasted or made. The recipe is perfect - came out moist, delicious and flavorful. I added blueberries and made them into small muffins instead of cake and I didn't have to add any frosting - they came out so perfect I think I ate ten in one sitting. Since I made them into cupcakes, I only had to bake them for about 35 minutes at the lower temperature but that's the only change I made - really, really delicious!

0 users found this review helpful
Reviewed On: Jul. 15, 2015
Grilled Mongolian Pork Chops
Great recipe - the whole family enjoyed it and we didn't even cover it with the mustard sauce - just grilled the pork chops and basted with the leftover marinade. I didn't change a thing and the chops came out very flavorful, not dry and barbequing it made them delicious.

0 users found this review helpful
Reviewed On: Jul. 15, 2015

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