Recipes for "yogurt recipes"

Arrange a rack in the middle of the oven. Preheat the oven to 350°F. Grease a 9x5-inch or 8 1/2 x 4 1/2-inch loaf pan lightly with olive oil and line it with parchment paper, leaving about a 1-inch overhang on the long sides, to make a sling.

Crack the eggs into a large bowl, add the sugar, and whisk vigorously until pale yellow and frothy, about 1 minute. Whisk in the yogurt, oil, and vanilla extract.

To the bowl with the wet ingredients, whisk in the baking powder and kosher salt. Add the flour and stir with a rubber spatula until just combined and all of the flour is incorporated. (A few small lumps in the batter are fine, be sure to not overmix.)

Transfer the batter to the prepared pan and use a spatula to spread it out evenly. Bake until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs, about 45 minutes.

Transfer the pan to a cooling rack and let cool for 10 minutes before using the parchment paper sling to lift the cake out of the pan and onto the cooling rack to cool completely.

Dust with powdered sugar, if desired, before slicing and serving.

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Preheat the oven to 350 degrees F (175 degrees C). Place four small butter pieces into a 9x13-inch baking dish.

Stir yogurt in a small bowl until smooth and creamy. Add lemon juice and stir to incorporate. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.)

Mix bread crumbs, garlic powder, and salt together in a shallow bowl until well combined. Dip each chicken breast into yogurt mixture, then into bread crumb mixture, coating completely but not heavily. Transfer coated chicken to the prepared baking dish and top with remaining butter pieces. Sprinkle with parsley.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool for 5 to 10 minutes before serving.