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Recipes
Caramelized Onion and Gorgonzola Quiche
By YogiRenee
Directions On a lightly floured work surface, roll out dough to 1/4 inch thick
- All-purpose flour, for dusting Tart Dough 1 tablespoon extra-virgin olive oil 1 pound onions, cut crosswise into rings 2 large eggs 1/2 cup milk 1/2 cup heavy cream 1 teaspoon coarse salt Freshly ground pepper 2 ounces gorgonzola dolce
- All-purpose flour, for dusting
- Tart Dough
- 1 tablespoon extra-virgin olive oil
- 1 pound onions, cut crosswise into rings
- 2 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon coarse salt
- Freshly ground pepper
- 2 ounces gorgonzola dolce
Vermont Maple Pecan Cookies
By YogiRenee
Instructions 1. Preheat oven to 300F and position racks in the upper and lower thirds of the oven
- Ingredients
- 3 3 3 cups old-fashioned oats
- 1 1 1 cup shredded unsweetened coconut
- 2 2/3 2 2/3 2/3 cups all-purpose flour
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon cinnamon
- 2 2 2 cups packed light brown sugar
- 1 1 1 cup (2 sticks) unsalted butter
- 1/2 1/2 1/2 cup maple syrup
- 2 2 2 tablespoons light corn syrup
- 2 2 2 teaspoons baking soda
- 1/4 1/4 1/4 cup boiling water
- 1 1 1 teaspoon maple or vanilla extract
- 2 2 2 cups chopped toasted pecans
Vanilla Cupcakes with Chocolate Frosting
By YogiRenee
Preheat oven to 375 degrees
- Frosting:
- 1 3/4 cups flour
- 1 TB baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup butter- softened (1 stick)
- 1 cup sugar
- 2 eggs
- 1/2 cup plus 2 TB milk
- 1 TB pure vanilla extract
- 4 TB butter, softened
- 2 cups powdered sugar
- 1/4 cup natural cocoa powder
- 1/2 tsp pure vanilla extract
- 1/4 cup milk
Eagle Brand Ice Cream
By YogiRenee
Preparation: 1. Combine sweetened condensed milk and vanilla extract
- Ingredients:
- Prep Time: 5 minutes plus freezing time
- Serving: 10-12 servings
- 1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk
- 2 tbsp (30 mL) vanilla extract
- 2 cups (500 mL) whipping cream
Pasta with Pesto, Potatoes, and Green Beans
By YogiRenee
Widely used in Mediterranean cooking, basil is aromatic and slightly pungent
- 2 waxy potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt
- 8 ounces cavatappi
- 8 ounces green beans, trimmed and halved
- 1/2 cup Pesto
- Pepper
Mock Southern Greens
By YogiRenee
In a skillet over medium heat add olive oil
- 2 1/2 pounds greens; mixture such as mustard, asian, and beet
- 3 tablespoons olive oil
- 1 pound andouille sausage, fresh and sliced
- 1 small onion
- 1 1/2 cup chicken stock- reserve 1/2 cup for later
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- salt and pepper
- 3 tablespoons red wine vinegar
Pasta with Pesto, Potatoes, and Green Beans
By YogiRenee
Directions Place potatoes in a large pot of water; bring to a boil
- 2 waxy potatoes, peeled and cut into 1-inch cubes 1 tablespoon salt, plus more for seasoning 8 ounces cavatappi 8 ounces green beans, trimmed and halved 1/2 cup Pesto (http://www.marthastewart.com/285783/pesto) Pepper
- 2 waxy potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon salt, plus more for seasoning
- 8 ounces cavatappi
- 8 ounces green beans, trimmed and halved
- 1/2 cup Pesto (http://www.marthastewart.com/285783/pesto)
- Pepper
Chef Paul Prudhomme's Louisiana Kitchen Cornbread Dressing
By YogiRenee
My parents are from the South, but I was born in California
- Seasoning mix:*
- 2 teaspoons salt
- 1 1/2 teaspoons white pepper
- 1 teaspoon ground red pepper
- (preferably cayenne)
- 1 teaspoon black pepper
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves
- 1/4 pound (1 stick) unsalted butter
- 4 tablespoons margarine
- 3/4 cup finely chopped onions
- 3/4 cup finely chopped green bell
- peppers
- 1/2 cup finely chopped celery
- 1 tablespoon minced garlic
- 2 bay leaves
- 3/4 pound chicken giblets, boiled until
- ten der, then ground (preferably), or
- finely chopped
- 1 cup *Basic Chicken Stock*
- 1 tablespoon Tabasco sauce
- 5 cups finely crumbled cornbread
- 1 (13-ounce) can evaporated milk, or
- 1 2/3 cups
- 3 eggs
Banana-Cream Cups
By YogiRenee
In a food processor, puree ricotta, cottage cheese, Neufchatel, confectioners' sugar, and vanilla until completely ...
- 1 1/2 1 1/2 1/2 cups part-skim ricotta
- 1 1/2 1 1/2 1/2 cups low-fat cottage cheese
- 4 4 4 ounces Neufchatel cheese
- 1/4 1/4 1/4 cup confectioners' sugar
- 1 1 1 teaspoon vanilla extract
- 2 2 2 large bananas, thinly sliced crosswise
- 15 15 15 vanilla wafer cookies, crushed
- semisweet chocolate, finely grated, for garnish
Basil Ice Cream
By YogiRenee
Special equipment: an instant-read thermometer; an ice cream maker Bring milk, basil, 1/4 cup sugar, and a ...
- 2 cups whole milk
- 3 tablespoons chopped fresh basil
- 1/2 cup sugar
- 4 large egg yolks
- 1/2 cup well-chilled heavy cream