ADVERTISEMENT
- Real Recipes from Real People -

LISA

Misc.

Lisa,

This is likely a stupid question, but what do you mean when you say "Greek Yoghurt"? Is this a flavored yogurt you buy in a store? If so, can you tell me what is in it, as I don't think I've ever seen any such thing where I live so would try to duplicate it. Thanks!

Janet






MsgID: 011288
Shared by: Janet
In reply to: Re: Vegetable Dips
Board: Vintage Recipes at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Michelle
2
  Jo/AZ
3
  Lisa, UK
4
  Janet
5
  Lisa, UK
6
  Janet
7
  Lisa, UK
ADVERTISEMENT
Random Recipes
  • Tennessee Tea Cakes
  • TENNESSEE TEA CAKES 4 oz butter 1 1/2 cup firmly packed dark brown sugar 1 egg 1 egg yolk 1 1/2 tsp. vanilla 5 oz all-purpose flour (1 cup plus 2 tablespoons) 1/4 tsp salt 1. Preheat oven to 350 degrees F. Line mini ...
  • Deluxe Restaurant Blueberry Pound Cake Hunt
  • BLUEBERRY POUND CAKE HUNT 1 1/2 cups (3 sticks) unsalted butter, softened 2 1/2 cups granulated sugar 6 large eggs 1 tablespoon vanilla extract 3/4 teaspoon kosher salt 3 cups cake flour 2 cups fresh blueberries Preh...
  • Bubbly Cheddar Pesto Tomatoes (using cherry tomatoes)
  • BUBBLY CHEDDAR PESTO TOMATOES 40 large cherry tomatoes 1/4 cup prepared pesto 3 ounces (1/4-inch cubes) Kerrygold Aged Cheddar Cheese 1/4 cup crushed herb croutons 1 tablespoon Kerrygold Pure Irish Butter, melted Hea...
  • Batterway Whole Wheat Bread or Rolls (Red Star Yeast)
  • BATTERWAY WHOLE WHEAT BREAD OR ROLLS 2 cups whole wheat flour 4 cups sifted all-purpose flour 4 tsp. salt 2 1/2 cups warm water (110-115 degrees F) 2 pkgs. Red Star Active Dry Yeast 1/4 cup soft vegetable shortening 4...
ADVERTISEMENT
  • Fresh Tomato Sauce, Five Ways
  • FRESH TOMATO SAUCE, FIVE WAYS "Almost as easy as opening a jar, this quick fix doesn’t boil all the flavor out of the fresh ingredients It also freezes...
  • Plums in Port Sauce
  • PLUMS IN PORT SAUCE 2 pounds plums grated peel of 1/2 orange 6 whole cloves 1 (3-to 4-inch) stick cinnamon 2 cups port wine 1 cup sugar Slash each plum to the pit on one side. Combine plums, orange peel, cloves, ci...
  • Tomato and Fresh Vegetable Tagine
  • TOMATO AND FRESH VEGETABLE TAGINE 2 pounds fresh tomatoes, divided use 2 tablespoons olive oil 2 cups sliced onions 1 teaspoon minced garlic 1 pound new potatoes, cubed (about 2 1/2 cups) 1 cup baby carrots 1 1/2 teas...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • LISA
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!