Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Herbed Vegetable Yogurt Cheese Dip



Yield: 8 servings
3 c yogurt cheese -- see
: directions
16 oz 1% cottage cheese --
: drained
10 oz frozen chopped spinach --
: thawed and dried
1 roasted red bell pepper --
: peel, seed, chop
8 oz water chestnuts -- drained
: and sliced
3 garlic cloves -- finely
: chopped
6 green onions -- chopped
1 carrot -- shredded
1 TB Tabasco, or Pickapeppa hot
: sauce
1 TB capers -- drained
1 TB fresh basil -- chopped
1 TB fresh oregano -- chopped
1 TB fresh thyme -- chopped
1 TB curry powder
2 lemons -- Juice
: Salt
: Freshly ground black pepper


In a large bowl, mix together all ingredients and season to taste with salt and pepper. Refrigerate at least 4 hours before serving.
Serve with fresh, crisp vegetables, crackers, or toasted pita chips.
Makes 4 cups __ Yogurt cheese ___ To make approximately 3 cups, use 3 16-ounce containers of yogurt. Rinse and squeeze dry a large piece of cheesecloth. Double it and use to line a strainer. Spoon in yogurt, fold over any excess cloth to cover, and set over a bowl to drain overnight, refrigerated. Scrape cheese into a covered container. Final yield will depend on how much liquid was in yogurt.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.