Entertaining - recipes which include yoghurt

Decadent Warm Chocolate Brownie Cake

Source: The Boulders, Carefree, Arizona

Ingredients

This is a low fat recipe.

3/4 cup pastry or cake flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

2 tablespoons unsalted butter

1 cup packed light brown sugar

3 large egg whites

1 large egg

1 cup plain non-fat yoghurt

1 tablespoon pure vanilla extract

1 ounce semisweet chocolate, coarsely chopped

1 tablespoon skim milk

Recipe

Preheat oven to 350 degrees F.
Spray an 8-inch square cake pan with cooking spray and dust lightly with flour.
In a medium bowl, sift the flour, cocoa and baking powder.
In another bowl, combine the butter and sugar. Beat in the egg whites, egg, yoghurt and vanilla extract. Gradually beat in the flour mixture until incorporated.
Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in the pan.
In a small bowl, melt the chocolate in the milk in a microwave or over a saucepan in barely simmering water. Let cool slightly.
Invert the cake onto a platter and spread with the melted chocolate.

Croc's Restaurant Marinated Steak Wrap

Source: by Shane Hambrick - Croc's Restaurant

Ingredients

1 (8 ounce) filet mignon, sliced thin

3 large ripe tomatoes, diced

4 ounces shredded lettuce

3 cucumbers peeled, seeded and diced

1 cup plain yoghurt

1 garlic clove

1 tablespoon lemon juice

Salt and white pepper to taste

4 (10-inch) pita wraps

Steak Marinade

1/2 cup honey

1 cup olive oil

1 tablespoon spoon balsamic vinegar

1 tablespoon Worcestershire sauce

A pinch of salt

Recipe

Directions for Cucumber yoghurt:

In a food processor combine yoghurt, cucumber, 1 garlic clove and lemon juice.
Purée until ingredients are combined.

Directions for Steak Wrap:

Place sliced filet in marinade for one hour, grill steak until desired temperature is reached.
Place a small amount of cucumber yoghurt in the center of pita bread, add steak, diced tomatoes and shredded lettuce, fold in corners of pita and roll.
Cut in half and serve with chopped tomatoes, fresh basil and feta cheese.

Gregory's World Bistro Tandoori-Style Chicken

Ingredients

Source: Chef Gregory Casale, GregoryÔÇÖs World Bistro, Phoenix, Arizona

4 chicken breasts, skin on

1 cup plain yoghurt

2 tablespoons fresh lemon juice

1 teaspoon curry powder

1/4 teaspoon cardamom

1/4 teaspoon black pepper

1/4 teaspoon cinnamon

1/8 teaspoon cayenne pepper

1/2 tablespoon fresh ginger

1/2 tablespoon fresh garlic, minced

1/4 teaspoon salt

1 dash red food color (optional)

Recipe

Marinate chicken breasts in a mixture of the remaining ingredients, at least one hour or overnight.
Place chicken breasts, skin-side up, on a sheet pan.
Turn oven to broil.
Place the sheet pan on the second rack down from the broiler, so they cook very hot but don't burn.
Broil 10 to 15 minutes or until cooked through.

Marble Slab Creamery Peach Frappe

Source: Chef Jane Bell - Marble Slab Creamery, Phoenix, Arizona

Ingredients

1 peach, pitted and peeled

6 ounces cranberry juice

1 ounce peach syrup

1 scoop ice cream

10 ounces yoghurt

Whipped cream (optional)

Recipe

Combine ingredients in a blender; process until smooth.
If desired, top with whipped cream.

Raagini Indian Restaurant Murgh-e-Makhani (Chicken Delight)

Source: Raagini Indian Restaurant, Mountainside, New Jersey

Ingredients

1 tablespoon plain yoghurt

1 tablespoon fresh lemon juice

1 teaspoon salt

1/2 teaspoon garam masala

3 pounds boneless, skinless chicken

breasts, cut into bite-size chunks

1 tablespoon minced, fresh ginger

1 tablespoon minced garlic

1 cup cream

1/2 cup tomato paste

1/2 teaspoon salt

Sliced almonds

Coriander leaves

Recipe

In a bowl blend the yoghurt, the lemon juice, the salt and the garam masala until smooth.
Add the chicken and mix well to evenly coat the chicken.
Allow to marinate for 30 minutes.
Thread the chicken onto skewers and grill over medium heat until browned on all sides.
Remove from the fire and keep warm.
In a ceramic mortar bowl add the ginger and garlic and grind it into a paste using a pestle.
In a frying pan over medium heat add the cream, the ginger-garlic paste, the tomato paste and the salt and bring to a boil.
Simmer with frequent mixing for 10 minutes.
Add the chunks of grilled chicken and simmer for 5 minutes longer.
Evenly divide the chunks of chicken with the sauce onto 4 heated plates.
Garnish the dish with sliced almonds and coriander leaves.

Rubio's Baja Grill Lobster Taco

Source: Recipe courtesy Rubio's Baja Grill - kxtv.com

Ingredients

3/4 ounce salsa fresca

1 1/2 ounces lobster meat

1/2 ounce guacamole

3/4 ounce shredded cabbage

1/2 ounce Baja sauce (equal parts yoghurt, mayonnaise and salsa)

1 fresh corn tortilla

1 slice lime

Recipe

Marinate lobster in salsa for an hour to two.
Stir fry lobster in a frying pan or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.

T.G.I. Friday's Malt Cake

Ingredients

1 cup plus 3 tablespoons oil

1/2 cup plus 2 tablespoons milk

1/2 cup plus 2 tablespoons plain yoghurt

2 large eggs

1 tablespoon vanilla extract

3 cups granulated sugar

3 cups all-purpose flour

3/4 cup plus 1 tablespoon unsweetened cocoa powder

1 1/2 tablespoons baking soda

1/4 teaspoon salt

1 1/4 cups boiling water

Malt Frosting

Recipe

Make Malt Frosting before the cake so that it can chill for at least 2 hours.
Preheat oven to 300 degrees F.
Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.
Beat oil, milk, yoghurt, eggs and vanilla extract with electric mixer until well blended, about 2 minutes.
Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl.
Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended.
Beat in 1/3 of boiling water.
Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water.
Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed.
Scrape mixing bowl often.
Pour equal amounts of batter into prepared pans.
Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking.
Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely.
Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides.
Refrigerate 2 hours before cutting.

Malt Frosting

1 (12 ounce) package semisweet chocolate chips

1 pint whipping cream

1 1/4 cups malted milk powder

1/3 cup granulated sugar

4 ounces softened cream cheese

1 teaspoon vanilla extract

Melt chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool.
Beat whipping cream and malted milk powder in electric mixer on high speed until stiff but not dry, about 2 minutes; refrigerate about 30 minutes.
Whip sugar, cream cheese and vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often.
Add melted chocolate chips and beat 1 more minute.
Add half of malt-cream mixture and beat until uniform in color.
Fold in remaining malt-cream mixture by hand until frosting is uniform in color.
Refrigerate at least 2 hours before icing cake.

Jamba Juice Strawberries Wild

Source: kovr.com - Jamba Juice

Ingredients

4 ounces apple juice

4 ounces sliced fresh strawberries

4 ounces sliced fresh banana

4 ounces nonfat frozen yoghurt

1 cup ice

Recipe

Mix apple juice, strawberries, bananas, frozen yoghurt and ice in blender.
Mix until smooth.

The Golden Lemon West Indian Bean Dip

Source: The Golden Lemon - St. Kitts, British West Indies

Ingredients

6 bacon slices

1 1/2 cups finely chopped onion (about 1 medium)

2 tablespoons minced garlic

1 tablespoon chilli powder

1 tablespoon ground cumin

2 (19 ounce) cans white beans such as

cannellini, rinsed and drained

1 cup freshly grated Monterey Jack (about 4 ounce)

1/2 cup sour cream or plain yoghurt

1 tablespoon fresh lemon or lime juice, or to taste

Cayenne, to taste

Tortilla chips or assorted crudités

Recipe

In a large frying pan cook bacon over moderately low heat, stirring, until crisp.
Transfer bacon to paper towels and pour off all but 2 tablespoons fat.
In reserved fat cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden.
Add chilli powder and cumin and cook, stirring, 1 minutes.
Add beans and cook, stirring, 5 minutes.
In a food processor, purée bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl.
Crumble bacon and stir into dip with salt and pepper to taste.
Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
Serve dip with tortilla chips or crudités.

Blue Cheese Steaks

Ingredients

4 individual serving-size steaks

1 clove garlic

4 ounces cream cheese, softened

4 ounces blue cheese

4 teaspoons plain yoghurt

2 teaspoons minced green onions

Dash white pepper

1/2 teaspoon salt

2 teaspoons chopped fresh parsley

Recipe

Heat grill.
Rub both sides of each steak with garlic clove and set aside.
In small bowl combine cream cheese, blue cheese, yoghurt, onions, pepper, salt and parsley. Set aside.
Grill steaks for 6 minutes on one side.
Flip and top each steak with the cheese mixture.
Grill second side for about 7 minutes or until done to your taste.

Magic Apple Pie

Ingredients

1 egg

3/4 cup granulated sugar

1/2 cup all-purpose flour

1 teaspoon baking powder

Pinch salt

1 medium tart apple, peeled and diced

1/2 cup raisins

1/2 teaspoon cinnamon (optional)

Whipped cream, ice cream or yoghurt

Recipe

In a mixing bowl, beat egg.
Add sugar, flour, baking powder, salt and cinnamon.
Stir in apple and raisins.
Spread into a greased 9-inch pie plate.
Bake at 350 degrees F for 25 to 30 minutes or until golden brown and a wooden pick inserted near the center comes out clean.
Serve with whipped cream, ice cream or yoghurt.

Sage and Garlic Mashed Potatoes

Ingredients

8 large potatoes, peeled, quartered

1 tablespoon olive oil

2 cloves garlic, sliced

1/2 cup fresh sage, chopped, or 1 tablespoon dried sage

1/2 cup plain yoghurt

Salt and pepper to taste

1 tablespoon melted butter

Recipe

In frying pan, heat oil and sautée garlic and sage gently 1 minute. Remove from pan and cool.
Cook potatoes until tender, mash, beat in yoghurt, garlic and sage, salt and pepper.
Put into greased casserole dish (if making ahead, refrigerate up to one day).
To heat: Brush with melted butter, and bake at 350 degrees F for 40-45 minutes.

The Olive Tree Tzatziki (yoghurt Sauce)

Source: The Olive Tree - Honolulu, Hawaii

Ingredients

4 cups plain yoghurt (see note)

1 Japanese cucumber, chopped, skin on

4 cloves garlic, crushed

1/4 cup fresh mint, chopped, or 1 teaspoon dry

1 tablespoon fresh dill, chopped, or 1 teaspoon dry

1 tablespoon vinegar

Salt and pepper to taste

Recipe

Line a strainer with a piece of cheesecloth and suspend over a bowl. Pour yoghurt over cheesecloth. Excess liquid in the yoghurt will drain into the bowl.
Refrigerate overnight or until yoghurt is reduced by one-third.
Combine strained yoghurt with remaining ingredients and refrigerate at least 6 hours.

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