Heat olive oil in a skillet over medium-high heat. Add sliced beef loin, onion and mushrooms, saute until meat begins to brown. Add flour to the mixture, and continue to cook for two minutes, stirring constantly. Add tarragon, paprika, wine and beef broth, reduce the heat to medium, and allow to simmer 10 minutes. Remove from heat and stir in dijon mustard and yogurt.
Serve over egg noodles.
stirring constantly. Slowly add the yogurt, curry powder, lemon juice, salt
Preheat oven to 400 degrees.
Beat eggs until foamy, then add sugar, oil, yogurt, cinnamon and zucchini and mix well.
In a separate bowl, sift together flour, salt, baking soda and baking powder.
Add dry ingredients slowly into yogurt mixture and mix until moist.
Pour into two greased and floured 9x5x13-inch loaf pans.
Bake for 40-45 minutes. Loaves should be golden brown on top when done.
In a bowl, mix yogurt and pudding mix with a wisk untill combined and there are no lumps.
Chill for a couple hours or overnight.
In each of 4 parfait glasses, layer a half cup of yogurt followed by a quarter cup of blueberries. Repeat layers. Top each glass with a quarter cup of granola.
Enjoy!
Note - you may use any fruit or a mixture of fruits. You could use any flavor pudding mix you like to flavor your yogurt. I have also used lemon.
Whisk the yogurt, peanut butter and honey until all ingredients are incorporated. Add the cinnamon. Sift in the powdered sugar and whisk until incorporated.
Top each cupcake with about a tablespoon of the frosting. Refrigerate cupcakes for up to 3 days.
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
on-fat yogurt, non-fat works fine.
Some recipes almost demand
our 1/4 cup of yogurt (starter) should be at room
Combine gelatin in 1 cup boiling water.
Set aside to cool. Preheat oven to 275\u00b0.
Combine nonfat dry milk and 3 cups water. Add canned milk and sugar and gelatin mix.
Blend yogurt with remaining water and add to mixture.
Cover bowl with dish towel and put in oven.
Turn oven off.
Leave in oven 8 to 10 hours. If yogurt hasn't gelled, reheat oven and replace in oven for another 6 to 8 hours with oven off.
It will stiffen more when refrigerated.
May also be used in place of sour cream in recipes.
Place yogurt in a heavy saucepan.
Blend beaten egg white into the yogurt.
Add cornstartch& salt.
Stir in the same direction until well blended.
Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it starts to boil, always stir in the same direction (this is important).
Lower heat and let it simmer 3-5 minutes until thick.
Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).
4 tablespoons of cultured yogurt in a cup.
time. Stir in flour, yogurt and lemon juice. Transfer 1
o package. Beat together the yogurt, remaining sugar and lemon juice
e nutritional content of the yogurt.
Add the starter.
medium deep bowl. Place yogurt in sieve. Gather edges of
r>Stir in flour and yogurt. Fold in berries. Spoon mixture
For the yogurt sauce, blend the garlic, sugar,
Combine paste and yogurt in a bowl. Add chicken and turn to coat.
For the spiced yogurt, combine all ingredients in a small bowl. Season to taste.
Heat oil in a large skillet on medium heat. Season chicken. Cook, in batches, for 5 mins, or until browned all over and just cooked through.
Place chicken in a serving bowl. Add spinach, cucumber, tomatoes and mint; toss to combine. Drizzle with spiced yogurt and serve.
Place yogurt in a bowl and bring
5-30 minutes
Put yogurt, sour cream and about 1