ADVERTISEMENT
- Real Recipes from Real People -

Yogurt

Misc.


MsgID: 0018957
Shared by: Barb,CA
In reply to: How long can I keep yogurt?
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Karen
2
  Barb,CA
3
  Barb,CA
4
  Jerry in Ketchikan
ADVERTISEMENT
Random Recipes
  • Nut Roll (Potica)
  • My Grandmother also made wonderful not roll and I have continued her tradition. I cannot manage the dough like she did (in a large snake) It takes our whole family to help me. BUT---it is wonderful!! I think the diff...
  • Ultra Quick Pizza Dough
  • ULTRA QUICK PIZZA DOUGH A very quick and easy dough, uses yogurt, no yeast recipe. Mix self raising flour with yogurt (skim milk yogurt or what ever you prefer) to make a kneadable dough. (Quantities vary depending o...
  • Hiziki Caviar with Cornmeal Blini
  • Hiziki Caviar with Cornmeal Blini Source: Rachel Gitlin Note: Blini au Caviar is the classic presentation for caviar. Fresh Beluga Caviar is the most Highly acclaimed of all appetizers & justly so. It is, perhaps, the...
ADVERTISEMENT
  • Shrimp Appetizers (broiled)
  • SHRIMP APPETIZERS 3 tablespoons olive oil 4 cloves garlic, minced 1 lb large shrimp, shelled, deveined 1/2 cup Roquefort cheese 1/2 cup cream cheese, softened 2 tablespoons brandy 1 dash Worcestershire sauce 4 slices ...
  • Merle Ellis Good Barbeque Sauce (1980's)
  • MERLE ELLIS "GOOD BARBEQUE SAUCE" 1/2 cube (4 Tbsp) butter 2 onions, chopped fine 2 or 3 cloves garlic, minced 1 stalk celery, minced 1 small green bell pepper, minced 1 (28 oz) can stewed tomatoes 1 (12 oz) can tomat...
  • Lemon-Garlic Pork Chops
  • LEMON-GARLIC PORK CHOPS 4 boneless loin pork chops (about 1 1/4 pounds) 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 tablespoons olive oil 1 tablespoon minced garlic (about 3 large cloves) 2 to 3 table...
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
  • Yogurt
  • 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!