lewismarktwo: Has anyone said use it as a substitute for milk in pancakes and waffles? Or rather use half milk and half yogurt depending on how thick the yogurt is.
DGS: praxcelis: odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling. Tastes like nothing else on earth. I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.How spicy is that seasoning?
AllUpInYa: Healthier chicken nuggets:coat pieces of chicken in plain yogurt, roll in panko, bake on wire rack.
keithgabryelski: http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunkHow to Drink All Night Without Getting DrunkKoch told me that for years he has swallowed your standard Fleischmann's dry yeast before he drinks, stirring the white powdery substance in with some yogurt to make it more palatable."One teaspoon per beer, right before you start drinking."He'd learned the trick from his good friend "Dr. Joe," a craft beer legend in his own right. Educated at Harvard with a troika of degrees (a BA, a JD, and an MBA), Koch is no slouch, but the late-Joseph Owades was a flat-out genius. With a PhD in biochemistry from Brooklyn Polytechnic Institute and an early job in the fermentation sciences department at Fleischmann's, Owades probably knew more about fermentation and alcohol metabolism than perhaps any man who has ever lived.[www.esquire.com image 614x385]
Purelilac: [www.saveur.com image 500x750]6 lamb shoulder chops (about 8 oz. each), trimmed1 large yellow onion, sliced crosswise into ½"-thick ringsKosher salt and freshly ground black pepper, to taste1 cup plain Greek yogurt3 tbsp. olive oil2½ tsp. ground cumin2 tsp. ground green cardamom8 cloves garlic, mashed into a pasteZest and juice of 1 lemon6 medium seedless oranges, ends trimmed, halved crosswiseINSTRUCTIONS1. Place lamb and onion in a 9" × 13" baking dish; season with salt and pepper. Stir yogurt, oil, cumin, cardamom, garlic paste, zest, and juice in a bowl; rub over lamb. Cover with plastic wrap; chill 4 hours.2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Remove lamb from marinade and grill, flipping once, until slightly caramelized and cooked to desired doneness, 10-12 minutes for medium; transfer to a serving platter. Grill onion and oranges until slightly charred and tender, 5-7 minutes; serve alongside lamb.
praxcelis: DGS: praxcelis: odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling. Tastes like nothing else on earth. I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.How spicy is that seasoning?I wouldn't call it spicy, but it is a very strong distinctive flavor. Za'atar is like garam masala--there are as many recipes as there are families to make it and there isn't a One True Blend. The one I get is from MarketSpice in Seattle, and it's more of an Israeli version with a very distinct sumac flavor. I've even sprinkled it in olive oil and balsamic for dipping bread.
js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?My favorite dessert is yogurt with honey and something crunchy for dipping.
keithgabryelski: How to Drink All Night Without Getting Drunk
DGS: I believe it was OregonVet that suggested I use greek yogurt to marinate chicken before baking it. That worked out pretty well.
cptjeff: Also, alcohol has no effect- alcohol is not a calorie in the same way a french fry is. It doesn't go through the normal digestive process, and never gets turned into the glucose that gets turned into fat. Good news for the wine, cocktail, and spirits lovers- unless there's added sugar, they will never make you fatter. Bad news for beer lovers- nutritionally, beer is nothing but a shaitload of suspended sugars. Yes, even light beer.
Anne.Uumellmahaye: oldfarthenry: Yup - gotta embrace a diet of fruities, veggies & low-fat yogurt - but I draw the line at those f**king rice cakes!Rice cakes are good with Nutella.
Half Right: To make smoothies smoother.
gsnfl: 50 50 yogurt and mayo. Whip the shiat outta it with one of those electric whippets. Add shredded cabbage. Mix. Bake up some cod and warm some corn tortillas.....tadaHomemade Rubio fish tacos but better.
Gonz: keithgabryelski: How to Drink All Night Without Getting DrunkWhy the fark would I be drinking all night then? That's the point.
canavar: turkish terbiyeli chicken soup. to die for.boil up a few chicken breasts, save the broth.shred chicken into broth.mix 2 cups of yogurt, 2 eggs, 3 tablespoons of flour, the juice from a lemon or 2 and some water.whisk it into broth and bring to a simmer.enjoy with crusty bread.yummmmmmm
Literally Addicted: I use it instead of sour cream wherever I can.Home made tzatziki, too.
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