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Recipes
Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
By YogiRenee
Recipe courtesy Rachael Ray
- Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
- 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
- 1 red bell pepper, split and seeded
- 1 pound chicken breast tenders
- 1 teaspoon poultry seasoning, 1/3 palm full
- 1 teaspoon cumin, 1/3 palm full
- Salt and pepper
- 1 small to medium zucchini, small dice
- 1 medium yellow skinned onion, chopped
- 3 cloves garlic, chopped
- 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
- 1 can stewed tomatoes, 28 ounces
- 1 can tomato sauce, 8 ounces
- 3 cups chicken stock, available in re-sealable paper containers on soup aisle
- 4 cups blue corn tortilla chips, broken up into large pieces
- 1 cup shredded cheddar or pepper Jack cheese
- 1/2 cup sour cream
- 1/4 red raw onion, chopped
- 2 to 3 tablespoons chopped cilantro or parsley leaves
- 1 ripe avocado, diced and dressed with the juice of 1/2 lemon
Basil Lemonade
By YogiRenee
Combine. Stir in torn basil
- 12 cups cold water
- 2 12 oz cans of frozen lemonade
- 1/4 cup fresh lime juice
- 1/3 cup sugar
- 1/2 cup fresh basil
Whole-Wheat Spaghetti with Vegetables and Peanut Sauce
By YogiRenee
Directions Cook pasta in a large pot of boiling salted water until al dente, according to package instructions
- 8 ounces whole-wheat spaghetti
- Coarse salt and ground pepper
- 4 ounces snow peas, tough strings removed
- 3 medium carrots, halved, and shaved with a vegetable peeler
- 1 1-inch (14 ounces) firm tofu, drained and cut into 1-inch cubes
- 3 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light-brown sugar
Honey Vanilla Pound Cake
By YogiRenee
Preheat the oven to 350 degrees
- 1/2 pound (2 sticks) unsalted butter, at cool room temperature
- 1 1/4 cups sugar
- 4 extra-large eggs, at room temperature
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups sifted cake flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
Vanilla Bean Lemonade
By YogiRenee
Add a Recipe Roasted Strawberry Milkshake with Buttermilk and Mint Save and organize all of the stuff you love in...
- 2 vanilla beans
- 2 cups sugar
- 8 cups water, divided
- 3 cups freshly squeezed lemon juice
Mache with Warm Brie and Apples
By YogiRenee
Preheat the oven to 350 degrees
- 1 French baguette, sliced 1/2 inch thick diagonally
- 12 ounces good French Brie, cut into 4 wedges
- 6 tablespoons honey
- 3 tablespoons roasted and salted pistachios
- 4 ounces mache leaves (8 to 10 ounces with roots attached)
- 1 tablespoon syrupy aged balsamic vinegar
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 1 large Granny Smith apple, cored and thinly sliced
Baked Oatmeal
By YogiRenee
Beat together the butter and sugars
- 1/2 cup butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup milk
- 1/2- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tab baking powder
- 3 cups regular or quick cooking oats
- 1/2 cup fresh or frozen blueberries
- 1 peach, skinned, chopped, pit removed
- 2 tab vanilla sugar
- warm milk ( optional )
Apple-Pie Cake
By YogiRenee
Directions In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon
- 2 cups flour
- 1 cup packed light-brown sugar
- 2 teaspoons cinnamon
- 1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
- 5 pounds (about 12) tart apples, such as Granny Smith
- 2 tablespoons fresh lemon juice
Mama Roxie's Sunday Banana Pudding
By YogiRenee
1. Prepare pan or baking dish
- 4 large eggs ( separated)
- 2 cups of milk
- 1 1/2 cups of sugar
- 1 teaspoon vanilla
- 4 tab- cornstarch
- 1/4 cup
- 1 stick or 4 ounces butter
- Dash of salt
- 4-5 large ripe bananas
- Meringue
Liz's White Peach Cobbler
By YogiRenee
A true oral recipe shared with me during a hurried break from work
- 8-10 large white peaches
- 1 3/4 cups sugar
- 1 stick butter
- 1 cup milk
- 1 cup self rising flour