175522 methi dried fenugreek leaves yoghurt Recipes

natural yoghurt, shredded mint, lemon , juice of, honey, paprika

plain yogurt, fresh garlic, salt, black pepper, oil, fresh parsley or 2 tsp coriander leaves, chopped for garnishing

flour, vanilla pudding mix, full fat plain yoghurt, vanilla sugar ,divided, sugar divided, eggs divided, baking powder, butter softened, peaches drained

dried rosemary leaves, dried lavender flowers, and leaves, dried thyme leaves, dried sage, dried oregano leaves, dried lovage, leaves, granulated garlic, salt, peppercorn, bay leaves, dried chives, brown sugar

dried leaf basil, dried oregano leaves, dried rosemary leaves, dried savory (if only summer savory is available, use a heaping 1 tsp), dried leaf thyme, dried tarragon leaves, celery seed (optional), bay leaves, broken in thirds, dried garlic flakes or 6 cloves home dried garlic (better, but not everyone has a dehydrator)

dried italian-style bread crumbs, garlic clove, minced, grated pecorino romano, grated provolone, chopped fresh italian parsley leaves, olive oil, salt and freshly ground black pepper, flank steak, dry white wine, simple tomato sauce , recipe follows, or store-bought marinara sauce, extra-virgin olive oil, onion, chopped, garlic, chopped, stalk celery, chopped, carrot, chopped, crushed tomatoes, basil leaves, dried bay leaves, sea salt and freshly ground black pepper, unsalted butter , optional, in a large casserole pot , heat oil over medium-high heat. add onion and garlic and saute until soft and translucent, about 2 minutes. add celery and carrot and season with salt and pepper. saute until all the vegetables are soft, about 5 minutes. add tomatoes, basil, and bay leaves and reduce the heat to low. cover the pot and simmer for 1 hour or until thick. remove bay leaves and taste for seasoning. if sauce tastes too acidic, add unsalted butter, 1 tbsp at a time, to round out the flavor., pour half the tomato sauce into the bowl of a food processor. process until smooth. continue with remaining tomato sauce., if not using all the sauce , allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. freeze for up to 6 months., prep time : 15 minutes, cook time : 1 hour, 10 minutes

dried oregano, dried sweet basil leaves, anise seed, dried rosemary, ground allspice, dried dill weed, dried parsley, dried mint, dried thyme, ground cumin, dried orange peel, crushed dried bay leaves or 1/4 tsp bay leaf powder, cornstarch, fine garlic salt, fresh ground black pepper, vegetable bouillon granules, lemon pepper, onion salt, white pepper, cornstarch, fine sugar

self-rising flour, oil, egg, brown sugar, bicarbonate of soda, natural yoghurt, natural bran

natural yoghurt (3 cups), icing sugar, lemons , rind of, lemons , juice of, lightly whipped cream, gelatin

butter, melted, self-rising flour, brown sugar, egg, lightly beaten, muesli, shredded coconut, yoghurt-coated fruit, dark chocolate, melted, almonds

yoghurt, cucumber , julienned, mint, basil, garlic powder, ground beef, yellow onion, diced, garlic clove, diced, olive oil, feta cheese, cubed, salt, pepper, mint, basil

garlic clove, olive oil, natural yoghurt, light soy sauce, sesame oil, salt and pepper

yoghurt, mint leaf (pudina), sugar , more if necessary, lemon juice, water, strawberries , cut into tiny pieces, salt

plain flour, caster sugar, sultanas, orange , zest and juice, baking powder, salt, yoghurt (whole milk), butter, melted (cooled ), eggs, lightly beaten, clear honey, pistachios, finely chopped

yoghurt ( we use marionberry ), olive oil, balsamic vinegear, crushed pistachios, salt, onion powder