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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