bowl, add boiling water and jello powder, stir until completely dissolved
Make manty as in the \"Manty\" recipe, but make them half the size, and do not cook them.
Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender.
Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
Boil water; stir in jello and yogurt.
Add raspberries.
Chill until set.
Good and low fat!!
Dissolve jello in hot water.
Mix in yogurts.
Fold in container of Cool Whip.
Place into pie crust.
ing to a boil, cover and simmer for 15 mins. Transfer
Mix garlic and yogurt then set aside. Combine cabbage with sugar and vinegar and season to taste then set aside for 30 mins to marinate. Add bell peppers, cucumber, olives and parsley. Season with olive oil.
Heat canola oil in a large skillet, brown ground beef, stirring. Season with gyros spice then add to salad along with onions. Season salad to taste then garnish with seasoned yogurt and pickled green peppers. Serve remaining yogurt on the side.
otatoes with 4 tbsp oil and 1 tsp sea salt. Transfer
Arrange fruit in crust.
In food processor or blender, process cottage cheese and yogurt on high speed until smooth.
Mix gelatin and cold water.
Add to mixture, blending well.
Pour over fruit in crust.
Cover and refrigerate several hours or overnight.
Garnish with dollops of yogurt and fruit just before serving.
Place yogurt in a sieve lined with
Place onion, celery, apple and butter in a large saucepan
ried parsley, some pepper and sea salt and mix with the potatoes
beaten egg, chile and 2 tsp za'atar, and remaining spices. Season
Mix the Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed.<
Pour boiling water over lime jello and marshmallows.
When dissolved, add pineapple.
Stir and cool until thick.
Fold in whipped cream cheese and mayonnaise.
Mix gently, but thoroughly. Pour into shallow pan 3 inches deep.
Allow to set.
Mix other 2 packages of jello with water and cool until thickish,\" then pour over lime mixture.
Peel the roasted beets. Slice lengthwise, then crosswise into half-moons. Make a marinade of vinegar, sugar, olive oil, salt and pepper. Toss with beets and marinate in refrigerator 2 to 3 hours. Drain yogurt in a cheesecloth -lined strainer for the same 2 to 3 hours.
Combine garlic and yogurt. Stir in half the dill and a little of the beet marinade if desired. Drain the beets. Toss with the yogurt mixture. Sprinkle with remaining dill.
The beets can be roasted and marinated 4 or 5 days ahead.
Slice cake and place on bottom of 9x13 pan.
Prepare Jello and pour over cake.
Chill until set.
Slice bananas over cake and Jello.
Prepare pudding.
Spread over bananas.
Let set 5-10 minutes in refrigerator. Spread Cool Whip over pudding. Refrigerate.
12 cup muffin pan and set aside
In a
remove from the pan and reserve the stock.
Meanwhile
In a small greased skillet, toast almonds and coconut over medium heat until golden.
Set aside and stir in raisins.
Thinly slice peaches and plums.
Halve strawberries and combine fruits in medium bowl.
In another bowl, stir in yogurt, sour cream, honey and vanilla.
Layer fruit and yogurt mixture in 4 parfait glasses, adding 1 tablespoon coconut mix to each glass when 1/2 filled. Top with remaining coconut mix.
In a small sauce pan combine juice and Multi-Grain Medley. Bring to a boil. Reduce heat and simmer 10 minutes, or until all liquid is absorbed. Remove from heat and cool. Stir in berries, cinnamon and yogurt.