|The Culture of Food (Making of Europe)|
|by Massimo Montanari|
This Book is about the culture and history of food in Europe and the part it has played in the evolution of the European cultures over two millennia.
1 - 10 of 3,820 for plain yogurt
Yogurt making is a ... for storage. Some yogurt makers come with glass storage containers; others make 1 quart batches rather than single serve portions.
Preheat oven to ... salt. Stir in yogurt, milk, melted ... taste), grated apples, drained fruit cocktail, chopped pineapple, chopped bananas, raisins, etc.
In a large ... the buttermilk or yogurt and sweetener and ... Do not substitute plain milk for buttermilk ... than 1G fiber, 5.9g sugar, 2.9g protein.
Turn yogurt out into a ... If you purchase plain yogurt in a ... alternative to breakfast cereals; it contains foods from the dairy, fruit and grains group.
In a large ... and stir in yogurt. Add the ... phosphorus, 294.8IU Vitamin A, less than 1mcg Vitamin B12, less than 1mg Vitamin C, 2.3IU Vitamin D, 0g Trans Fats.
Preheat oven to 350°F. In a large bowl, combine flour, baking soda, salt and spices together. In a separate mixing bowl, beat shortening together ...
Preheat oven to 350°F. Butter a 9 inch square pan. Cream butter, add brown sugar and beat well for 2 minutes. Gradually add flour and walnuts, ...
In a chilled bowl with chilled beaters whip sour cream until thick and doubled in volume (takes about 5 minutes). In a bowl mix together orange ...
Sprinkle chicken lightly ... small bowl, stir together yogurt, lemon juice and curry powder to make a smooth dip. Serve. Yield: about 3 dozen chicken pieces.
Scald the milk ... stir in the yogurt. (If you ... remain undisturbed for 8 hours, or until the yogurt has set. Store finished yogurt in the refrigerator.
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