Yoom Recipes, New York, NY (2026)

05/19/2025

Creamy Fruit Salad

Ingredients:

1 banana, sliced

1 mango, diced

1 cup strawberries, halved

1 cup mixed fruits (e.g., grapes, oranges, kiwi, or apples)

1/2 cup condensed milk

1/2 cup cream or yogurt

Directions:

Prepare the Fruits:
Wash all fruits thoroughly. Slice the banana, dice the mango, halve the strawberries, and chop any additional mixed fruits you'd like to include.

Combine Ingredients:
In a large mixing bowl, add all the chopped fruits.

Add Creamy Mixture:
Pour the condensed milk and cream (or yogurt) over the fruits.

Mix Gently:
Using a large spoon, toss the fruits gently to evenly coat them with the creamy mixture without breaking the fruit pieces.

Chill:
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve:
Serve cold in small bowls. Optionally, garnish with a sprig of mint or extra fruit on top.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: Approx. 220 kcal per serving | Servings: 4

05/19/2025

Italian Meringue Buttercream

Ingredients:

5 large egg whites

1/8 teaspoon cream of tartar

1 1/3 cups granulated sugar

2/3 cup water

2 cups unsalted butter, room temperature

1 teaspoon vanilla extract

Directions:

Prepare the Sugar Syrup:
In a small saucepan, combine the granulated sugar and water. Stir gently to combine. Heat the mixture over medium heat without stirring. Use a candy thermometer to monitor the temperature. The syrup should reach 240°F (soft-ball stage). While the syrup is heating, begin the meringue.

Whip the Egg Whites:
In a clean stand mixer bowl fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue whipping until soft peaks form.

Add the Hot Syrup:
When the sugar syrup reaches 240°F, reduce the mixer speed to low and slowly pour the hot syrup into the whipped egg whites in a thin, steady stream. Be cautious to avoid splashing.

Whip Until Cool:
Increase the mixer speed to high and beat the mixture until it has cooled to room temperature and forms stiff, glossy peaks. This may take about 10 minutes. The bowl should not feel warm to the touch.

Incorporate the Butter:
Reduce the mixer speed to medium and add the butter, a few tablespoons at a time. Mix thoroughly after each addition. The mixture may appear curdled at some point—keep mixing and it will smooth out.

Add Vanilla Extract:
Once all the butter is incorporated and the buttercream is smooth and fluffy, add the vanilla extract and mix just until combined.

Use or Store:
Use immediately to frost cakes, cupcakes, or other desserts, or store in an airtight container. The buttercream can be refrigerated for up to a week or frozen for up to 3 months. Bring to room temperature and rewhip before using.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: Approx. 200 kcal per serving | Servings: 12

05/19/2025

Pineapple Strawberry Swirled Slushies

Ingredients:

For the Pineapple Slush:

2 cups frozen pineapple chunks

1 cup pineapple juice or water

1 tablespoon honey (optional)

For the Strawberry Slush:

2 cups frozen strawberries

1/2 cup water or apple juice

1 tablespoon honey (optional)

Directions:

Prepare the Pineapple Slush:
In a blender, combine the frozen pineapple chunks, pineapple juice (or water), and honey if using. Blend until smooth and thick. If the mixture is too thick to blend, add a little more liquid gradually until the desired consistency is reached. Transfer to a container and freeze while preparing the next layer.

Prepare the Strawberry Slush:
Rinse the blender. Add the frozen strawberries, water or apple juice, and honey if using. Blend until smooth and thick. Again, add a bit more liquid if needed to reach a slush consistency.

Layer the Slushies:
In clear cups or glasses, alternate spoonfuls of the pineapple slush and strawberry slush to create a swirled effect. You can use a skewer or straw to gently swirl the layers for a marbled look, if desired.

Serve Immediately:
Garnish with a slice of pineapple or a whole strawberry on the rim if desired. Serve with a wide straw or spoon.

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: Approx. 150 kcal per serving | Servings: 2

05/19/2025

Root Beer Float Gummies

A fun, creamy twist on a classic soda shop favorite — without the whiskey!

Ingredients:

1 cup root beer

1/2 cup non-alcoholic whiskey alternative (or additional root beer)

2 packets (0.25 ounces each) unflavored gelatin

1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup heavy cream

Directions:

In a medium saucepan, combine the root beer and non-alcoholic whiskey alternative (or extra root beer) over medium heat. Stir gently until warm, but do not allow it to boil.

Sprinkle the unflavored gelatin evenly over the warm root beer mixture. Let it sit undisturbed for 5 minutes to allow the gelatin to bloom.

After the gelatin has bloomed, whisk in the granulated sugar and vanilla extract until completely dissolved and the mixture is smooth.

Remove the saucepan from heat and allow the liquid to cool slightly for a few minutes.

Carefully pour the mixture into silicone gummy molds, filling each cavity about halfway full.

In a separate bowl, use a hand mixer or whisk to beat the heavy cream until soft peaks form.

Using a spoon or piping bag, gently add the whipped cream into each mold cavity, topping off the gelatin base.

Place the filled molds in the refrigerator and chill for at least 2 hours or until the gummies are completely set.

Once set, carefully remove the gummies from the molds. Store them in an airtight container in the refrigerator until ready to serve.

Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 2 hours 20 minutes
Kcal: ~90 per serving | Servings: 6–8

05/19/2025

Street Corn Pasta Salad

Creamy, smoky, and packed with bold flavor — a guaranteed hit at your next BBQ or picnic!

Ingredients:

8 oz (225g) pasta (elbow, bowtie, or rotini)

2 cups corn (grilled, roasted, or canned)

1/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

1/2 tsp chili powder

Juice of 1 lime

1/3 cup crumbled cotija or feta cheese

2 tbsp chopped cilantro

1/4 cup diced red onion

Salt and pepper to taste

Optional: dash of hot sauce or chopped jalapeños

Directions:

Cook the pasta in a large pot of salted boiling water according to package instructions. Drain well and let cool completely.

In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), chili powder, lime juice, salt, and pepper until smooth.

Add the cooled pasta, corn, diced red onion, crumbled cheese, and chopped cilantro to the bowl. Gently toss until all ingredients are well coated with the dressing.

If using, stir in a dash of hot sauce or chopped jalapeños for added heat.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, garnish with extra cheese or a squeeze of fresh lime juice if desired. Serve chilled.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: ~350 per serving | Servings: 4–6

05/19/2025

Old-Fashioned Cherry Cobbler

A warm, bubbly cherry dessert with a golden, buttery topping — comfort in every bite.

Ingredients:

For the filling:

4 cups fresh or frozen pitted cherries

1/2 cup granulated sugar

1 tbsp lemon juice

2 tbsp cornstarch

1/2 tsp vanilla extract

For the cobbler topping:

1 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp salt

6 tbsp cold unsalted butter, cubed

1/4 cup boiling water

Directions:

Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish.

Prepare the cherry filling: In a large saucepan, combine the pitted cherries, granulated sugar, lemon juice, and cornstarch. Stir and bring the mixture to a simmer over medium heat, cooking until the mixture begins to thicken and bubble (about 5–7 minutes). Remove from heat and stir in the vanilla extract.

Transfer the filling into the prepared baking dish and spread it evenly.

Make the cobbler topping: In a medium mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Add boiling water to the dry mixture and stir until just combined to form a dough-like consistency.

Drop spoonfuls of the topping evenly over the cherry filling. It's okay if some cherries peek through.

Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and the cherry filling is bubbling around the edges.

Cool slightly before serving. Best served warm with a scoop of vanilla ice cream or whipped cream if desired.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: ~300 per serving | Servings: 6–8

05/18/2025

Cinnamon-Sugar Air Fryer Banana Chips

Ingredients:

2 ripe but firm bananas

1 tbsp coconut oil or melted butter

1 tbsp granulated sugar or coconut sugar

1/2 tsp ground cinnamon

Directions:

Preheat your air fryer to 350°F (175°C).

Peel the bananas and slice them into evenly sized rounds, about 1/4 inch thick.

In a medium bowl, combine the banana slices with the coconut oil or melted butter, ensuring each piece is lightly coated.

Sprinkle the granulated sugar or coconut sugar and ground cinnamon over the banana slices. Toss gently to evenly distribute the coating.

Arrange the banana slices in a single layer in the air fryer basket, ensuring they don’t overlap for even cooking.

Air fry for 10–15 minutes, shaking the basket halfway through the cooking time to ensure even crisping. Keep an eye on them to avoid over-browning.

Once the chips are golden brown and crispy, transfer them to a wire rack or plate to cool completely. They will crisp up further as they cool.

Serve as a snack or store in an airtight container once completely cooled.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: ~120 per serving | Servings: 2

05/18/2025

Spaghetti Salad

Ingredients:

Spaghetti noodles, cooked and cooled

Bell peppers (red, yellow, green), chopped

Red onion, finely diced

Cucumber, sliced

Cherry or grape tomatoes, halved

Black olives, sliced

Cheese (cheddar or mozzarella cubes)

Salt and pepper, to taste

Homemade Italian dressing (olive oil, vinegar, Italian herbs, garlic, a pinch of sugar)

Directions:

Cook the Pasta:
Boil spaghetti noodles according to package instructions. Once cooked, drain and rinse under cold water. Set aside to cool completely.

Prep the Vegetables:
Chop bell peppers, dice the red onion, slice cucumbers, halve the cherry tomatoes, and slice the black olives. If using cheese cubes, cut them into bite-size pieces.

Make the Dressing:
In a small jar or bowl, combine olive oil, red or white wine vinegar, Italian seasoning, minced garlic, a pinch of sugar, salt, and pepper. Shake or whisk until well combined.

Assemble the Salad:
In a large mixing bowl, combine the cooled spaghetti with the chopped vegetables, olives, and cheese. Pour the homemade dressing over the salad and toss until everything is evenly coated.

Chill and Serve:
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: ~320 kcal per serving | Servings: 6–8

05/18/2025

Southern Breakfast Enchiladas with Sausage Gravy

Ingredients:

For the Enchiladas:

6 large flour tortillas

1 tablespoon butter

6 large eggs

1/4 cup milk

Salt and pepper, to taste

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/2 cup cooked breakfast potatoes or hashbrowns (optional)

2 green onions, sliced

For the Sausage Gravy:

1/2 pound beef or turkey breakfast sausage (pork-free version)

2 tablespoons all-purpose flour

1 1/2 cups whole milk

Salt and black pepper, to taste

1/4 teaspoon garlic powder (optional)

Directions:

Make the Sausage Gravy:
Heat a skillet over medium heat. Add the beef or turkey breakfast sausage and cook, breaking it apart, until fully browned. Sprinkle in the flour and stir to coat the sausage evenly. Cook for 1 minute to eliminate the raw flour taste. Gradually add the milk while stirring constantly to prevent lumps. Let the gravy simmer and thicken for about 5 minutes. Season with salt, pepper, and garlic powder (if using). Keep warm.

Scramble the Eggs:
In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook gently, stirring until just set. Remove from heat and set aside.

Assemble the Enchiladas:
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Fill each tortilla with scrambled eggs, optional breakfast potatoes, green onions, and a mix of the shredded cheddar and Monterey Jack cheeses. Roll each tortilla and place seam-side down in the baking dish.

Top with Gravy:
Pour the warm sausage gravy evenly over the enchiladas in the dish. If desired, sprinkle more shredded cheese on top for extra melt and flavor.

Bake:
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the enchiladas are hot and the cheese is bubbly.

Serve:
Garnish with extra sliced green onions and serve immediately. Pair with hot sauce or a side of fresh fruit for a complete breakfast.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: ~480 kcal per serving | Servings: 6

05/18/2025

Salisbury Steak with Onion Gravy

Ingredients:

1 (10 1/2 ounce) can Campbell's French onion soup

1½ lbs ground beef

1/2 cup dry breadcrumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon ground black pepper (to taste)

1 tablespoon all-purpose flour

1/4 cup ketchup

1–3 teaspoons Worcestershire sauce (to taste)

1/2 teaspoon mustard powder

1/4 cup water

Directions:

Prepare the Steak Patties:
In a large bowl, combine 1/3 cup of the condensed French onion soup with the ground beef, breadcrumbs, egg, salt, and ground black pepper. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into 6 oval-shaped patties.

Brown the Patties:
Heat a large skillet over medium-high heat. Place the patties in the skillet and brown both sides. This should take about 2–3 minutes per side. Once browned, carefully pour off any excess fat from the skillet.

Make the Gravy:
In a separate small bowl, blend the flour with the remaining French onion soup until smooth. Add the ketchup, water, Worcestershire sauce, and mustard powder. Stir until well combined.

Simmer the Dish:
Pour the gravy mixture over the browned patties in the skillet. Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes. Stir the sauce occasionally to prevent sticking and ensure the patties cook evenly in the flavorful gravy.

Serve Hot:
Plate the Salisbury steak patties and spoon the onion gravy generously over the top. Serve with mashed potatoes, rice, or vegetables if desired.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: ~450 kcal per serving | Servings: 6

05/18/2025

Irresistible French Onion Beef Sloppy Joes

Ingredients:

1 pound ground beef

1 large onion, thinly sliced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

1 teaspoon dried thyme

Salt and pepper, to taste

4 hamburger buns

1 cup shredded Swiss cheese

Fresh parsley, chopped (for garnish)

Directions:

Caramelize the Onions:
In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for 10–12 minutes or until they become golden brown and caramelized. Add minced garlic and cook for another 1–2 minutes until fragrant.

Cook the Beef:
Add the ground beef to the skillet with the onions. Break it apart using a spatula and cook until fully browned, about 5–7 minutes. Drain off any excess fat to keep the mixture from becoming greasy.

Flavor the Mixture:
Stir in the Worcestershire sauce, soy sauce, dried thyme, salt, and pepper. Mix well and allow to simmer for an additional 5 minutes so the flavors meld together.

Toast the Buns:
Preheat your broiler. Lightly toast the hamburger buns under the broiler for about 1–2 minutes or until golden brown.

Assemble the Sloppy Joes:
Spoon a generous amount of the beef mixture onto the bottom half of each bun. Top each with a handful of shredded Swiss cheese. Place the open-faced sandwiches back under the broiler for another 1–2 minutes, just until the cheese is melted and bubbly.

Finish and Serve:
Remove from the broiler, sprinkle with freshly chopped parsley, and top with the remaining bun halves. Serve hot and enjoy!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: ~550 kcal per serving | Servings: 4

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