Yogurt thins
Yield: 85 Servings
Ingredients:
- 2 c All-purpose flour
- 1/4 ts Salt
- 1/4 c Oil
- 1/2 c Plain
Instructions:
unsweetened yogurt The flavor of these crispy snacks varies subtly with the type of
yogurt used. A bit of sweet jam or honey complements these somewhat
tangy crackers. They are also excellent with almost any dip.
325~ F 15 to 20 minutes
Preheat the oven to 325~ F.
In the food processor or in a large bowl, combine the flour and salt.
Add the oil and mix until the mixture resembles coarse meal. Add the
yogurt and blend to form a dough that will hold together in a
cohesive ball. If necessary, add an addional Tablespoon of yogurt.
Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll in a rectangular shape 1/8 inch thick.
Using a spatulay, rolling pin, or your hands, pick up the rolled
dough and transfer it to a large baking sheet.
With a sharp knife, score the surface into 2-inch squares, taking
care not to cut all the way through the dough. Prick each square in 2
or 3 places with the tines of a fork.
Baike for 15 to 20 minutes, or until light brown. Turn over once
during baking and pull off any individual crackers at the edges that
are already brown. Cool on a rack. Yield: 80-85.
VARIATIONS: A sweeter cracker will result by substituting sweetened
yogurt for the plain yogurt. Lemon and berry flavors are good. If you
use fruit-at-the-bottom yogurt, be sure to stir it first. Note that
the color can be affected by the type of yogurt used.
Substituting 1/3 cup toasted wheat germ for the same amount of flour
lends this cracker a nutty flavor.
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Title: YOGURT TOMATO COOLER
Categories: Relishes, Spices
Yield: 4 Servings
1 tb Corn oil
2 Garlic cloves, crushed
1/2 ts Cumin seeds
1 c Plain yogurt
1/2 ts Paprika
2 Firm tomatoes, fine chopped
4 Green onions, finely chopped
2 tb Chopped fresh mint
Salt to taste
Fresh ground pepper to taste
Fresh mint sprigs
Heat oil in a small saucepan. Add garlic and cumin seeds and cook very
gently 2 minutes. Remove from heat and cool.
In a bowl, combine cooled garlic mixture, yogurt, paprika and stir
well. Add tomatoes, green onions, chopped mint, salt and pepper.
Spoon mixture into a serving bowl and chill several hours. Garnish
with mint sprigs.
VARIATION: Omit tomatoes and onions and add 1 peeled seeded finely
chopped or grated cucumber.
NOTE: Serve as an accompaniment to curries or as a tasty sauce with
hot buttered Nan or pita bread.
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Title: YOGURT WALNUT SAUCE
Categories: Sauces
Yield: 1 Servings
3/4 c Plain Yogurt, Beaten With A
Whisk To Stiff Peaks
2 tb Fresh Lemon Juice
2 cl Garlic, Minced
2 tb Walnuts, Chopped, (Or More
To Taste)
1 tb Fresh Mint Or Basil,
Chopped
Salt
Freshly Ground Pepper
The pronounced flavor of walnuts is tamed somewhat by the acidic tang
of fresh yogurt. Beating the yogurt, much like whipping cream, gives
the sauce a very special texture. Serve it with poultry, salads, cold
poached or baked fish, or with cold steamed shrimp or lobster. While
it can be tossed with the other ingredients, it is better when it is
spooned onto the salads by the individual diners. Prepare this
dressing on the same day that you plan to serve it.
Beat the lemon juice into the yogurt in a medium-size bowl. Fold in
the remaining ingredients. Refrigerate the dressing several hours,
beating once more just before serving.
A very simple recipe that I am sure that no one would have tasted
before. Simply a grand recipe for the next dinner party. Highly
Recommended.
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Title: YOGURT WITH CUCUMBER & MINT (KHEERE KA RAIT
Categories: Meatless, Vegetables
Yield: 6 Servings
2 2/3 c Plain yogurt
1 Cucumber peeled and grated
2 tb Finely chopped fresh mint
1/2 ts Roasted cumin seeds
1/4 ts Cayenne pepper
1 ts Salt
1/4 ts Black pepper
Put the yogurt in a bowl. Beat lightly with a fork or whisk until
smooth and creamy. Add all the other ingredients and mix. Cover and
refrigerate until ready to eat.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT WITH CUMCUMBER & MINT
Categories: Salads
Yield: 6 Servings
2 2/3 c Plain yogurt
1 Cucumber peeled and grated
2 tb Finely chopped fresh mint
1/2 ts Roasted cumin seeds
1/4 ts Cayenne pepper
1 ts Salt
1/4 ts Black pepper
Put the yogurt in a bowl. Beat lightly with a fork or whisk until
smooth and creamy. Add all the other ingredients and mix. Cover and
refrigerate until ready to eat.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT WITH CUMCUMBER & MINT (KHEERE KA RAI
Categories: Vegetables
Yield: 6 Servings
2 2/3 c Plain yogurt
1 Cucumber peeled and grated
2 tb Finely chopped fresh mint
1/2 ts Roasted cumin seeds
1/4 ts Cayenne pepper
1 ts Salt
1/4 ts Black pepper
Put the yogurt in a bowl. Beat lightly with a fork or whisk until
smooth and creamy. Add all the other ingredients and mix. Cover and
refrigerate until ready to eat.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT WITH CUMCUMBER & MINT (KHEERE KA RAI
Categories: Salads
Yield: 6 Servings
2 2/3 c Plain yogurt
1 Cucumber peeled and grated
2 tb Finely chopped fresh mint
1/2 ts Roasted cumin seeds
1/4 ts Cayenne pepper
1 ts Salt
1/4 ts Black pepper
Put the yogurt in a bowl. Beat lightly with a fork or whisk until
smooth and creamy. Add all the other ingredients and mix. Cover and
refrigerate until ready to eat.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT WITH CUMCUMBER & MINT (KHEERE KA RAITA
Categories: Indian, Side dish, Spices
Yield: 6 Servings
2 2/3 c Plain yogurt
2 tb Finely chopped fresh mint
1/4 ts Cayenne pepper
1/4 ts Black pepper
1 Cucumber peeled and grated
1/2 ts Roasted cumin seeds
1 ts Salt
Put the yogurt in a bowl. Beat lightly with a fork or whisk until
smooth and creamy. Add all the other ingredients and mix.
Cover and refrigerate until ready to eat.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT-CUCUMBER SALAD
Categories: Low-fat, Side dish, Vegetarian
Yield: 6 Servings
2 ea Cucumbers
1/2 c Onions, chopped
8 oz Yogurt
1 ts Dill
1/2 ts Salt
1/4 ts Dry mustard
1/4 ts Pepper, black
2 tb Vinegar, white
Coarsely chop cucumbers. Combine cucumber and onion; set aside. In
small bowl, stir together yogurt, seasonings, and vinegar; beat
lightly with wire whisk until smooth. Stir 1/2 cup yogurt dressing
into pasta mixture and toss well. Cover and chill, stirring
occasionally. May add 1 c cooked macaroni if desired.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT-CURRY CHICKEN
Categories: Poultry
Yield: 4 Servings
1 1/2 lb Chicken breasts -- skinned &
Boned
1 c Plain yogurt
5 Cloves garlic -- minced
1 lg Onion -- chopped
3/4 ts Salt
2 tb Curry powder
2 tb Lime juice
Combine all the marinade ingredients with the chicken and refrigerate
all day or overnight... the longer the best.=20
When you're ready to cook it, bake it at 400 with all the sauce for
35-40 minutes, so the chicken is done, any germs are cooked to death,
and the sauce starts to reduce.=20
Recipe By : Nancy Shour
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Tue, 15 Mar 94 17:03:06
Est
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT-CURRY DRESSING
Categories: Dressings, Yogurt
Yield: 1 Servings
1 pk Low-fat yogurt (16 oz)
2 3/4 c Madras or other hot curry
-powder
1 1/2 ts Mild curry paste
1/4 ts Worcestershire sauce
1/4 ts Salt
1/4 ts White pepper
Combine yogurt, curry powder, curry paste, Worcestershire, salt and
pepper in bowl and mix well. Makes slightly more than 1 cup dressing.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT-DILL DRESSING
Categories: Dressings, Low-cal
Yield: 8 Servings
8 oz Plain low-fat yogurt (1 cup)
2 ts Finely chopped onion
1 ts Lemon juice
1/2 ts Crushed dill weed
1/4 ts Dry mustard
1/8 ts Garlic powder
Mix all ingredients thoroughly and chill until served. Serve over
tossed green salad.
2 tb serving: free food exchange, 18 Calories Protein 1.5 gm, Fat .4
gm, Carbohydrates 2.1 gm, Sodium 20 mg, Potassium 68.2 mg, Fiber 0,
Cholesterol 2 mg
Source: American Diabetes Assoc. Family Cookbook Vol II revised 1987
Shared but not tested by Elizabeth Rodier Oct 93
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT-HERB-EGGPLANT SPREAD
Categories: Appetizers, Dips
Yield: 6 Servings
1/2 c Plain yogurt
1 Garlic clove; minced
1 ts Finely chopped oregano; -OR-
1/4 ts -Dried oregano
1/2 ts Chopped thyme leaves; -=OR=-
1 pn -Dried Thyme
Freshly ground pepper
MMMMM------------------------THE EGGPLANT-----------------------------
1/2 lb Japanese eggplants; -=OR=-
1 md -Firm shiny eggplant
1 lg Garlic clove; thinly sliced
1 Bay leaf
Thyme branches, if available
1 tb Extra-virgin olive oil
- or more to taste
Lemon juice
-=OR=- Red Wine Vinegar
Salt
Coarsely ground pepper
Fresh herbs for garnish
PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and
set aside. Cut 5-or-6 long slits in the eggplant (fewer if you're
using Japanese eggplants) and place a slice of garlic into each slit.
Wrap the eggplant, together with the bay leaf and thyme branches,
tightly in foil and bake until completely soft all over--45
minutes-to-1 1/2 hours, depending on the size of the eggplant. If
you're using the large eggplant, turn it over after 45 minutes and
continue baking until soft to the touch and tender at the stem end.
When done, remove eggplant from the oven, open the package and let
sit for 5 minutes or so. Discard any liquid. When the eggplant is
cool enough to handle, scrape the flesh away from the skin, put it
into a food processor and add the yogurt mixture and the olive oil.
Process until smooth, but leave a little texture. Stir in the lemon
juice or vinegar to taste and season with salt. Turn the puree into a
serving bowl and season with pepper and fresh herbs, such as thyme
leaves and blossoms, marjoram or oregano. If those herbs aren't
available, use some chopped parsley or scallions. Serve the spread at
room temperature with crackers, pita bread or bread toasted and
brushed with olive oil.
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Title: YOGURT-HONEY-NUT DRESSING
Categories: Salads, S.dressing
Yield: 6 Servings
1 c Lowfat yogurt
1 tb Fresh lemon juice
3 tb Honey
1/4 c Walnuts -- toasted and
Chopped
Blend lemon juice and honey into yogurt, adding more of either to
reach desired taste and consistency. Stir in nuts immediately before
serving.
Recipe By : Elizabeth Powell
From: shanna Kamin[smtp:altaira2@aol.C
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: YOGURT-PUMPKIN BREAD
Categories: Breads
Yield: 24 Servings
2 ts Yeast
1 1/2 ts Pumpkin pie spice
3 c Bread flour
3 tb Whole wheat germ
3 tb Milk, dry
3 tb Sugar
1/2 tb Salt
1 c Pumpkin, canned
2 tb Pumpkin, canned
1/3 c Yogurt
1/3 c Water, warm
1/3 c Pecans, chopped
1/3 c Raisins
Bring all ingredients to room temperature and pour into bakery except
nuts and raisins, in order. Set baking control" at eleven o'clock. Select "white bread" and push Start. Add nuts and raisins at beep 88 minutes into cycle. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: Nutritional information per slice: 91 calories 2 gm fat 1 mg cholesterol 141 mg sodium 16% calories from fat. Source: _The Best Bread Machine Cookbook Ever_. MM by Sylvia Steiger GEnie THE.STEIGERS CI$ 71511 2253 GT Cookbook echo moderator at net/node 004/005
