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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

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This old-fashioned cake is traditionally made in a cast-iron skillet, but if you don't have one, you can substitute...

  • 1 1/3 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • Grated rind from 1 lime
  • 1 tablespoon fresh lime juice
  • 1/4 cup butter (1/2 stick)
  • 1/2 cup dark brown sugar
  • 1 fresh, ripe pineapple, sliced, or one 20-ounce can pineapple slices
  • 15 pecans
4/5 (2 Votes)

Corn Salsa

Corn Salsa

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Directions Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1...

  • 1 15 -ounce can yellow corn, drained
  • 1 15 -ounce can white corn, drained
  • 1 4 -ounce can chopped green chiles, drained
  • 1 2 .5-ounce can sliced black olives, drained
  • 4 scallions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 jalapeno peppers, seeded and chopped
  • 3 tablespoons white vinegar
  • 1/3 cup olive oil
  • Kosher salt
  • 1 tablespoon finely chopped fresh cilantro
4.5/5 (24 Votes)

Mushroom Barley Soup

Mushroom Barley Soup

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In a large pot, melt butter over medium-high

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 10 ounces button mushrooms, trimmed and sliced
  • 4 cups chicken or vegetable broth
  • 1 ounce dried sliced shiitake mushrooms
  • 1 cup quick-cooking barley
0/5 (0 Votes)

Beef Stew with Potatoes and Parsnips

Beef Stew with Potatoes and Parsnips

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Preheat oven to 350 degrees

  • 1/4 cup all-purpose flour
  • Coarse salt and pepper
  • 2 pounds boneless beef chuck roast, cut into 1-inch pieces
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, diced medium
  • 4 cloves garlic, chopped
  • 1/4 cup tomato paste (from one 6-ounce can)
  • 1 pound fingerling potatoes, halved lengthwise
  • 1 pound parsnips, peeled and cut into 1/2-by-2-inch pieces
  • 1 tablespoon white vinegar
4.5/5 (14 Votes)

Sesame Steak Stir-Fry

Sesame Steak Stir-Fry

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Directions Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl

  • 2 tablespoons packed light brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons toasted sesame oil
  • 8 ounces top round steak, thinly sliced against the grain
  • 2 bunches scallions, cut into 1-inch pieces
  • 1/2 English cucumber, quartered and cut into 1-inch pieces
  • 1/2 head napa cabbage, cut into 1-inch-thick strips
  • 1 cup shredded carrots (about 2)
  • 1 tablespoon minced peeled ginger
  • 2 red jalapeno peppers, halved, seeded and thinly sliced
  • 3 cups cooked white rice, for serving
4.6/5 (15 Votes)

Chicken Pot Pie Pasta

Chicken Pot Pie Pasta

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Short on time but big on flavor, this creamy and scrumptious Chicken Pot Pie Pasta dish is ready in less than 30 mi...

  • Salt & pepper
  • 3/4 pound penne or other short tubular pasta
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups cooked chicken, diced
4.5/5 (87 Votes)

Miss America Cherry Pie

Miss America Cherry Pie

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Directions Make the crust: Preheat the oven to 350 degrees F

  • 3 cups finely crushed graham crackers (about 24 sheets)
  • 1 stick unsalted butter, melted
  • 1/2 cup heavy cream
  • 8 ounces cream cheese, at room temperature
  • 1 cup confectioners' sugar
  • 3 cups fresh tart (sour) cherries, pitted
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1/2 teaspoon almond extract
  • Sliced almonds, for topping
4.6/5 (10 Votes)

Slow-Cooker Beef Curry

Slow-Cooker Beef Curry

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Directions Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 ...

  • 2 1/2 pounds cubed beef stew meat
  • 1 pound small red-skinned potatoes, quartered
  • 2 tablespoons Madras curry powder
  • 1 1/4 teaspoons ground cumin
  • 2 tablespoons finely chopped peeled ginger
  • 2 large cloves garlic, grated
  • Kosher salt and freshly ground pepper
  • 5 slices naan bread
  • 2 15 -ounce cans diced fire-roasted tomatoes
  • 1 1/4 cups fresh cilantro
  • 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar
4.4/5 (8 Votes)

Mushroom and Squash Risotto

Mushroom and Squash Risotto

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Soak the porcinis in 5 cups hot water, 30 minutes

  • 1/2 ounce dried porcini mushrooms
  • 1/2 pound shiitake mushrooms
  • 1 bay leaf
  • 1 cinnamon stick, broken in half
  • 3 black peppercorns
  • Kosher salt
  • 1 pound mixed mushrooms (such as oyster and cremini)
  • 6 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 8 ounces butternut squash, peeled, seeded and diced
  • 1/2 medium onion, finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1/2 cup grated aged gouda or parmesan cheese, plus shaved cheese for serving
  • 1/2 cup chopped fresh parsley
4.4/5 (15 Votes)

Vanilla Cream Cheese Frosting

Vanilla Cream Cheese Frosting

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Use to make Hummingbird Cupcakes from Georgetown Cupcake founders Katherine Kallinis and Sophie LaMontagne

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4 cups confectioners' sugar, sifted
  • 1/4 teaspoon pure vanilla extract
  • 6 ounces cream cheese, room temperature
4.3/5 (3 Votes)