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Recipes
Uncooked Ice Cream Base
By YogiRenee
Whisk both ingredients together until well blended
- 2 cups, half and half
- 1 cup, chilled sweetened condensed milk
Richer Better Eagle Brand Ice Cream
By YogiRenee
Blend 5 ingredients well. Pour into freezer can, fill to line with whole milk, freeze as normal
- 4 well beaten eggs
- 1/2 pt. whipping cream
- Speck salt
- 2 cans Eagle Brand milk
- 1 tbsp. vanilla
Beet Salad with Watercress Drizzle
By YogiRenee
Directions Put the beets into a steamer basket over a large pot of boiling water
- 4 medium beets, with root and about 1 inch of the green attached, if possible
- 1/4 cup walnut pieces
- 4 cup watercress, washed well and dried
- 3 ounces reduced-fat soft goat cheese
- 1/2 cup lowfat buttermilk
- 1 1/2 teaspoons white wine vinegar
- 1/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
Chocolate-Champagne Truffles in Sparkling Sugar
By YogiRenee
Directions 1. Bring the cream to a boil in a small saucepan over medium-high heat
- Ingredients
- Makes about 3 dozen.
- 1/2 * 1/2 cup heavy cream
- 8 * 8 ounces semisweet chocolate, coarsely chopped
- 1/4 * 1/4 cup plus 1 Tablespoon Champagne
- 1 * 1 tablespoon Cognac
- * Coarse sanding sugar, for rolling
Herbed Goat Cheese Sandwiches
By YogiRenee
For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper i...
- 8 ounces cream cheese, at room temperature
- 10 1/2 ounces Montrachet or other mild goat cheese, at room temperature
- 1 1/2 teaspoons minced garlic (2 cloves)
- 1/2 teaspoon minced fresh thyme leaves
- 3 tablespoons minced fresh parsley
- 5 to 6 tablespoons milk, half-and-half, or heavy cream
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 loaves 7-grain bread, thinly sliced
- 1 hothouse cucumber, not peeled
Salsa Cruda Fresh (uncooked), Basic Salsa
By YogiRenee
Chop all ingredients into fine pieces (no need to skin the tomato; leave the seeds and veins in the chiles, if desi...
- MAKES ABOUT 1 1/2 CUPS
- 1 medium-size tomato (about 6 ounces)
- 1/2 medium-size onion
- 6 sprigs, fresh cilantro
- 3 fresh green chiles (such as Serrano chiles)
- 1/2 teaspoon, salt
- 1-2 cloves, garlic (optional)
- 2 teaspoons, tomato paste (optional)
- squeeze of lime juice (optional)
Very Pink Lemonade - Watermelon Lemonade
By YogiRenee
* Stir together lemon juice and sugar
- 1 * 1 cup fresh lemon juice
- 1/2 * 1/2 cup sugar
- 1 * 1 cup water
- 2 * 2 cups diced watermelon, pureed
- * ice cubes
- 4 * 4 lemon twists, for garnish
- * Sprigs of mint,for garnish
Buttermilk Chicken Caesar Salad
By YogiRenee
Directions Heat broiler, with rack set 4 inches from heat
- 1 1/2 cups low-fat buttermilk
- 2 tablespoons fresh lemon juice
- 1 garlic clove, pressed through a garlic press
- 1/4 cup grated Parmesan cheese
- coarse salt and ground pepper
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 slices multigrain bread
- 1 tablespoon olive oil
- 1/4 cup light mayonnaise
- 2 medium heads (1 1/2 pounds total) romaine lettuce, cut into pieces
- 1/2 small head radicchio, thinly sliced
Grandgirl's Fresh Apple Cake from Georgia
By YogiRenee
Recipe courtesy Paula Deen
- Butter, for greasing pan
- 2 cups sugar
- 3 eggs
- 1 1/2 cups vegetable oil
- 1/4 cup orange juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 3 cups peeled and finely chopped apples
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
Baked Penne with Roasted Vegetables
By YogiRenee
Recipe courtesy Giada De Laurentiis
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces