Ensalada Valenciana

Total Time: 1 hr 4 mins Preparation Time: 1 hr 4 mins

Ingredients

• Servings: 4
• 2 oranges, peeled and thinly sliced
• 1 small onion, thinly sliced
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• fresh ground black pepper
• 10 ounces salad greens or 1 head lettuce

Recipe

• 1 marinate oranges and onion in olive oil, vinegar, salt and pepper for 15 minutes to one hour.
• 2 add to salad greens and toss.

Crepes Suzette (weight Watchers)

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 navel oranges
• 1/2 cup all-purpose flour
• 4 tablespoons sugar
• 1/8 teaspoon salt
• 3/4 cup 1% low-fat milk
• 2 large eggs
• 2 tablespoons orange-flavored liqueur, such as grand marnier
• 3 tablespoons light stick butter

Recipe

• 1 grate zest of 1 orange, cut in half, then squeeze enough juice to equal 1/3 cup. peel and cut remaining 2 oranges into sections and transfer to small bowl.
• 2 combine flour, 1 tablespoon sugar and salt in medium bowl. combine milk, eggs and orange zest in small bowl, beating with whisk until blended. slowly whisk milk mixture into flour mixture until smooth. let stand 15 minutes.
• 3 spray small nonstick skillet or crepe pan with nonstick spray and set over medium heat. stir batter, then pour scant 1/4 cup into skillet, tilting in all directions to form thin, even layer. cook until top is set and bottom is golden, 1-1 1/2 minutes. flip and cook until second side is lightly browned, 15-20 seconds. transfer to plate. repeat with remaining batter to make 6 crepes in all. cover loosely with plastic wrap and set aside.
• 4 mix orange juice, orange sections and their juices and remaining 3 tablespoons sugar in large skillet, cook over medium heat, stirring occasionally, until sugar dissolves.
• 5 working one at a time, dip crepe into hot juice mixture fold crepe into quarters and transfer to warmed serving platter. repeat with remaining crepes. add liqueur to skillet and bring to boil; boil about 30 seconds. remove skillet from heat ans swirl in butter until melted. pour hot sauce over crepes.

Greek Travelling Pie

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 cup butter
• 1 dozen egg
• 4 cups flour
• 2 cups sugar

Recipe

• 1 mix the sugar, butter, eggs and flour together in a bowl until well mixed.
• 2 shape the dough into about 15 mini balls, flatten them and place them on a cooking sheet.
• 3 preheat the oven to 350 degrees.
• 4 place the tray in the oven and let them cook from 30-45 minutes or until brown.

Ground Beef-pepperoni Stromboli

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (1 lb) frozen bread dough, thawed (or home made bread dough may be used if desired)
• 2 eggs, beaten
• 1/3 cup vegetable oil
• 1/2 teaspoon garlic powder or 4 -5 fresh minced garlic cloves, if desired to taste
• salt and pepper
• 1/2 teaspoon ground mustard powder
• 1/2 teaspoon dried oregano
• 1 lb ground beef or 1 lb ground chuck, cooked and drained
• 1/4 lb sliced pepperoni, to taste
• 2 cups shredded mozzarella cheese, to taste
• 1 cup shredded cheddar cheese, to taste
• 1 small onion, chopped

Recipe

• 1 place each loaf of thawed bread dough in a greased glass bowl (turning once to grease top).
• 2 cover, and let rise in a warm place for approx 45 minutes, or until doubled; punch down dough.
• 3 roll each loaf into a 15x12-inch rectangle.
• 4 in a small bowl, mix or whisk together the eggs, oil, garlic, salt, pepper, mustard and oregano; brush evenly over each dough to within 1/2-inch of edges (this mixture may be doubled if desired).
• 5 set the remaining egg mixture aside.
• 6 arrange beef, onion, cheeses and pepperoni on the dough, within 1/2-inch of the edges.
• 7 roll up the doughs into jelly-roll style, beginning with the long end first; seal the edges very well.
• 8 place seam-side down on a greased baking/cookie sheet or sheets.
• 9 brush with remaining egg mixture.
• 10 bake in a 375 degree oven, for 30-35 minutes, or until lightly golden.
• 11 let stand 5-10 minutes before cutting-- delicious!
• 12 ***note:the egg/spice mix may be doubled if desired.

English Spiced Beef

Ingredients

• 6 lbs joint of beef
• 3 ounces light brown sugar
• 1 ounce black peppercorns
• 1 ounce juniper berries
• 1 ounce allspice berry
• 4 ounces sea salt
• 1/4 ounce saltpeter

Recipe

• 1 saltpeter is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey.
• 2 rub the meat all over with the sugar and put it in a pot with a lid for 2 days. leave it in a cool place, turning and rubbing the meat occasionally with the sticky liquor that develops.
• 3 crush the peppercorns, juniper and allspice with a pestle and mortar and mix with the salt and saltpeter.
• 4 rub this mixture well into the meat and leave it in the pot for a further 9 days. turn the meat and rub the pickling mixture into the flesh daily.
• 5 when the pickling is complete, remove the beef and rub off any excess spices adhering to the surface. do not rinse it.
• 6 wrap the meat in cooking foil [the victorians used suet] and put into a large ovenproof pot. add about 10 fl oz water, cover the pot with a double layer of foil and fit the lid on tightly.
• 7 preheat the oven to 275 deg f.
• 8 bake the meat slowly allowing 45 min per lb.
• 9 when the meat is cooked, remove the pot and set aside until it is quite cold.
• 10 unwrap the meat, drain off any excess liquid and place on a board.
• 11 cover with foil, put a weight on it and leave for at least 24 hr.
• 12 carve the meat into thin slices and serve with anything from good mustard to pickled kumquats.

Greek Style Lamb Marinade

Total Time: 24 hrs 2 mins Preparation Time: 2 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 1/2 cup red wine, burgundy is good
• 1/4 cup olive oil
• 2 tablespoons peppercorns, crushed
• 5 garlic cloves, slivered
• 2 teaspoons salt
• 2 teaspoons oregano, crushed

Recipe

• 1 mix all ingredients and pour over the lamb.
• 2 marinate 24 hours or at least overnight, covered, in the refrigerator.
• 3 grill meat.

Greek Style Grilled Lamb

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 6
• 1 leg of lamb, boned and butterflied (6-7 lbs.)
• 1/2 cup lemon juice
• 1/2 cup dry vermouth
• 3 tablespoons extra virgin olive oil
• 3 teaspoons sea salt
• 1 teaspoon ground black pepper
• 4 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 8 garlic cloves, minced

Recipe

• 1 lay out meat in a large shallow glass pan.
• 2 mix remaining ingredients together and pour over meat.
• 3 turn meat to coat on both sides, cover, and chill overnight.
• 4 barbeque meat on grill over medium-hot heat and cook 15-20 minutes to brown on side.
• 5 turn and cook another 15-20 minutes for medium-rare meat.
• 6 baste several times during grilling with marinade.
• 7 slice to serve.

Crepes - The Authentically French Final Word

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 tablespoons flour
• 1 dash salt
• 3 eggs
• 1 cup milk (more, if necessary)
• 1 tablespoon cognac (or 1 tbs water)
• 1 1/2 ounces unsalted kerry irish gold unsalted butter, melted

Recipe

• 1 sift the dry ingredients into a mixing bowl and make a well in the center.
• 2 remove the membrane attached to yolks and then pour the eggs into the well and whisk, keeping to the center, until the flour is gradually absorbed into the eggs. add a bit of milk, if this is too thickened to work with, and then whisk in about 1/2 cup of the milk.
• 3 add the cognac and the melted butter and then whisk in enough additional milk to bring the batter to the consistency of cream.
• 4 [if careless execution has produced a batter that is not absolutely smooth, pour it through a sieve into another bowl].
• 5 a small ladle (3 tablespoon capacity) is most practical for pouring; abou half a ladleful of batter is the right amount for a small pan (with a diameter of 5 inches).
• 6 heat the pan, lightly buttered, over low to medium heat. (after the first two or three crepes, adjust the heat if necessary.) if the pan does not sizzle at contact with the batter, it is not hot enough.
• 7 lift the pan from the heat and pour in the 1/2 ladleful of batter, at the same time giving the pan a rolling motion, turning it in all directions, so the batter spreads over the entire surface.
• 8 return the pan to the heat; after thirty seconds or so, the edges of the crepe will begin to turn golden and to curl; using a small, elongated spatula (or palette knife) or a round-tipped table knife, ease the blade all the way under and flip the crepe over.
• 9 after about fifteen seconds, slip the crepe out of the pan with your fingertips, place it on a plate, remove the pan from the heat for a few seconds, and pour in another half-ladle of batter.
• 10 it is essential to remove the pan from the heat for a few seconds each time before pouring a new crepe, because with the heat at the correct intensity for cooking the crepes, the pan rapidly becomes too hot.
• 11 the batter should be given a stir with the ladle each time before pouring again.
• 12 the crepes should be stacked as they come from the pan and, if they are not to be used immediately, should be covered with parchment paper to keep them from drying out. if prepared more than a few hours before using them, they should be refrigerated.
• 13 crepes are unleavened, paper-thin pancakes that can be rolled up or cut on the bias or folded like an envelope or left flat. they can also be gathered together like a string purse around a little ragout or stuffing and tied with a strand of blanched leek green and then heated in the oven to garnish a roast or braised meats.
• 14 this recipe is only a general guideline; specific measures are of no importance with crepes -- most important is the consistency, which should be that of fluid cream. batters that contain relatively little flour in relation to the eggs will make more tender crepes; the substitution of cream for part of the milk will make them even more tender, moist and delicate but will also make them so fragile that they are difficult to work with, often tearing when being turned. on the other hand, good crepes can also be made with water or beer.
• 15 the addition of sugar to the batter for dessert crepes does not improve them and only makes it more likely that they will stick to the pan.
• 16 brandy is not essential but it does improve the flavor.
• 17 for savory crepes, finely chopped fines herbs is a good addition.
• 18 the batter does not need to stand before being used.
• 19 the bottom of a standard small crepe pan measures five inches; one rarely has use for larger crepes.
• 20 if the pan is used for melting the butter that goes into the batter, it can be lightly wiped with a paper towel and then it's ready to use - the batter contains enough butter to prevent the crepes from sticking.

Greek Tuna Salad

Total Time: 96 hrs 15 mins Preparation Time: 15 mins Cook Time: 96 hrs

Ingredients

• Servings: 6
• 1 cup orzo pasta, uncooked
• 6 1/8 ounces solid tuna, drained and flaked
• 2 cups chopped tomatoes
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, chopped
• 3 tablespoons sliced ripe olives
• 1/2 cup red wine vinegar
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano

Recipe

• 1 cook orzo in 4-6 cups boiling water for 9 minutes.
• 2 drain well, rinse and drain again.
• 3 in a large bowl combine orzo, tuna, tomato, feta cheese and sliced olives.
• 4 mix vinegar, oil, garlic, basil and oregano until well blended, i use my blender.
• 5 pour dressing mixture over tuna mixture and toss gently.
• 6 serve on lettuce leaves if desired.

Greek Veggie Gyros - Simple!

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 6 ounces feta cheese
• 6 ounces baby spinach, washed, stemmed
• 4 tablespoons greek salad dressing
• 1 large tomato, diced
• 2 pepperoncini peppers, finely diced
• 1 small onion, diced
• 4 sandwich wraps

Recipe

• 1 take all of your diced ingredients and add them to a large salad bowl. throw in the spinach and the feta, mix up, then add in the greek dressing. i say '4 tbsp' above, but add as much or as little as you want. it should look like a salad (mainly because it is!) warm up your gyro wraps in the oven for 10 minutes, throw the salad mix on a wrap -- wrap it up, and voila. makes 4 medium sized (not heavy) wraps.
• 2 you can spice things up by adding in your favorite ingredients -- like shredded carrots, zucchini, etc. i've even added some freshly ground parmesan cheese -- very good as well.

Gluten Free Spaetzle

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 1/2 cups bob's red mill gluten free baking mix
• 1 teaspoon salt
• 2 eggs, beaten
• 1 cup milk

Recipe

• 1 mix together the bob's gluten free baking mix with the salt.
• 2 lightly beat the eggs and then beat the milk into it as well.
• 3 add the egg and milk mixture to the baking mix and mix well. the dough will be sticky.
• 4 use the flat side of a large cheese grater and put some of the dough on it and push though with a back and forth motion with a spatula, this will make little spaetzle balls. you can also use a spaetzle maker but most of us don't have them.
• 5 boil the spaetzle till floating. add the spaetlze to butter and add parmesan cheese or do whatever you wish with it. good with a red sauce, cheese sauce, meat sauce or even just sauteed vegetables.

Greek Thiples

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 36
• 6 eggs
• 1/4 lb butter
• 1/2 teaspoon salt
• 2 1/2 cups flour
• honey
• cinnamon
• ground walnuts
• wesson oil (for frying)

Recipe

• 1 beat eggs until very light. beat in the 2 cups flour and salt. work in the 1/2 cup of flour and a little more if needed. dough should be soft and does not stick to your fingers. turn dough onto a board and spread lightly with butter, working in butter with hands a little at a time. knead dough until it is smooth and soft.
• 2 cut dough into 4 parts. roll one part on a floured board until paper thin, keeping remaining dough covered to avoid drying, until ready to use. a ravioli machine may be used instead of rolling. cut into 2 x 6 inch strips.
• 3 drop into hot oil, 365 degrees, and using two forks turn dough over immediately and roll quickly before it becomes to crisp. fry until very lightly browned. drain on absorbent paper. dilute honey with a little hot water and dribble over thiples. sprinkle with sinnamon and finely chopped nuts.
• 4 thiples are best eaten with fingers as they break if pierced with a fork.

Greek Style Pasta Salad

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 300 g fusilli spiral shaped pasta or 300 g farfalle pasta or 300 g penne
• 225 g prepared fresh baby spinach
• 250 g punnet cherry tomatoes, halved
• 100 g black olives (preferably kalamata)
• 200 g feta cheese, broken into rough chunks
• 3 tablespoons olive oil

Recipe

• 1 tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. throw in the spinach, stir well and boil for another 2 minutes.
• 2 drain into a colander or sieve and leave to drip-dry.
• 3 tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
• 4 toss in the drained pasta and spinach. serve with crusty bread.

Florentine Prosciutto Wrapped Chicken

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 chicken breasts, boneless skinless
• 6 slices prosciutto, about 1/3 pound
• 1 (10 ounce) box frozen spinach, defrosted
• 3 tablespoons pine nuts
• 1/2 cup ricotta cheese
• 1/4 cup parmesan cheese, grated
• 2 garlic cloves, finely chopped
• 1 teaspoon nutmeg
• 3 tablespoons olive oil, extra virgin
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 wring out defrosted spinach in clean kitchen towel to remove water.
• 3 toast pine nuts
• 4 combine nuts with spinach in a bowl; mix in cheeses, garlic, salt, pepper and nutmeg.
• 5 cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. season the chicken with salt and pepper.
• 6 fill each with a small mound of stuffing.
• 7 flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast.
• 8 brush chicken all over with olive oil and roast 18 to 20 minutes until cooked through.

Greek Tortellini Salad

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• 2 (16 ounce) packages frozen cheese tortellini
• 6 ounces black olives (drained, pitted and sliced) or 40 kalamata olives (drained, pitted and sliced)
• 4 ounces feta cheese (crumbled)
• 1 green pepper, cut into thin strips
• 1 red pepper, cut into thin strips
• 1 yellow pepper, cut into thin strips
• 1 small red onion, chopped
• 1/2 cup seasoned rice wine vinegar
• 1/2 cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon dried mint
• 1 teaspoon greek oregano
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 2 tablespoons sherry wine
• 1/2 teaspoon crushed red pepper flakes

Recipe

• 1 mix all ingredients for the dressing together thoroughly and refrigerate for about an hour.
• 2 make tortellini according to package directions, rinse in cold water until completely cooled then drain.
• 3 add peppers, onions and olives to tortellini and toss.
• 4 pour dressing over above mixture an mix well.
• 5 add crumbled feta cheese right before you serve.

Dresden Stollen

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• 3 cups raisins
• 4 tablespoons rum
• 8 cups flour
• 2 cups lukewarm milk
• 2 compressed yeast cakes
• 1 cup sugar
• 1 pinch salt
• grated lemon zest
• 2 teaspoons nutmeg
• 2 cups butter
• 3/4 cup ground or chopped almonds
• 1 cup candied lemon peel, finely diced
• 3/4 cup candied orange peel, finely diced
• butter, for brushing
• confectioners' sugar, for dusting

Recipe

• 1 soak raisins overnight in rum.
• 2 prepare yeast dough with flour, milk, yeast, sugar, salt and butter.
• 3 work in almonds, peels, nutmeg and raisins into dough, kneading well after each. rest for 1 hour.
• 4 knead dough again, divide in health, shape into stollen shape.
• 5 bake in oven preheated to 350ã‹å¡f for 1 hour.
• 6 while the stollen is war, brush it with melted butter and dust thickly with confectioners sugar.

Greek Vegetable Dip For Zwt6

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cup low fat cottage cheese
• 1/2 tablespoon oregano (dried or fresh)
• 3/4 teaspoon garlic powder
• 8 ounces feta cheese (crumbled)
• 1/2 cup cucumber (peeled & chopped)
• 1/2 cup green bell pepper (chopped)
• 1/2 cup ripe olives (chopped ~ may use kalamata variety)
• 2 ounces pimientos (drained & chopped ~ optional)
• 1/2 tablespoon capers (small size ~ optional)

Recipe

• 1 using a blender (or immersion blender), combine cottage cheese, oregano & garlic powder. blend until smooth.
• 2 add feta cheese & blend until smooth.
• 3 stir in remaining ingredients + optional adds (if used) & chill 2 hrs before serving.

Greek Tomato Salad With Feta Cheese And Olives

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 firm cucumbers
• 4 ripe tomatoes, cored and cut into bite-sized slices
• 1 large green pepper, seeded and cut into bite-sized pieces (you can use 1/2 green, 1/2 red pepper)
• 1 small red onion, peeled and thinly sliced
• 4 -6 ounces feta cheese, cut into cubes
• 1/2 cup pitted kalamata olive, sliced
• 1 tablespoon chopped fresh oregano leaves (or 1/2 tsp. dried)
• 1/4 cup red wine vinegar
• splash balsamic vinegar
• 2/3 cup extra virgin olive oil
• sea salt, to taste
• ground pepper, to taste

Recipe

• 1 peel cucumber and cut in half lengthwise. with a small spoon, scrape out seeds and discard, then cut cucumber into bite-size chunks.
• 2 place in a large bowl and combine with tomatoes, green pepper, onion, feta and olives.
• 3 in a small bowl, combine oregano and vinegars and whisk in olive oil. drizzle half the dressing over the salad and season with salt and pepper.
• 4 serve with remaining dressing on the side. may serve over lettuce greens if desired.

Garden Salad With Italian Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 6 large iceberg lettuce leaves
• 2 celery ribs, thinly sliced
• 1 onion, cut in rings
• 1 red bell peppers (capsicum) or 1 green bell pepper, cut in slices (capsicum)
• 1 cup cherry tomatoes, halved or 3 tomatoes, cut in wedges
• 1 cucumber, peeled and sliced
• 1/2 cup wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/2 cup light olive oil (use a good quality oil)
• 1/2 small onion, very finely chopped
• 1 garlic clove, crushed
• 1/2 red bell pepper, chopped finely (capsicum)
• 1/4 cup flat leaf parsley, chopped

Recipe

• 1 toss salad ingredients to combine.
• 2 for the dressing- place ingredients in a screw top jar and shake well- makes 1 1/2 cups.
• 3 serve the salad in one large bowl or as a side to a meal.
• 4 add desired amount of dressing.

Greek Style Lamb And Macaroni Casserole

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 600 g minced lamb
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 clove garlic, crushed
• 1 (415 g) can tomatoes, undrained,chopped
• 1/2 cup tomato sauce
• 1/2 cup water
• 1 chicken stock cube
• dried herbs
• 1 1/2 cups macaroni
• 1 dash olive oil
• 1 1/2 cups grated tasty cheese (approximately)
• 1 tablespoon margarine
• 1 tablespoon plain flour
• 1 cup milk
• 1/2-1 cup grated tasty cheese

Recipe

• 1 cook macaroni in the usual way until not quite tender.
• 2 drain and toss in a dash of olive oil.
• 3 leave aside.
• 4 saute the vegetables and garlic for three minutes.
• 5 add mince and brown.
• 6 add tomatoes and tomato sauce along with the water and crumbled stock cube and dried herbs.
• 7 simmer for 30 minutes or until liquid is reduced.
• 8 place half of the macaroni into the bottom of a deep casserole dish.
• 9 sprinkle over some grated cheese.
• 10 now layer half the meat/veg mix over macaroni, followed by remaining noodles, more cheese, then remaining meat/veg mix.
• 11 spoon the cheese sauce over the top and sprinkle with more cheese.
• 12 bake 220 deg celsius 20- 25 minutes.
• 13 to make cheese sauce: melt the margarine.
• 14 stir in flour.
• 15 blend in milk.
• 16 cook for three minutes stirring often.
• 17 stir in grated cheese til melted.

Garden Salad - Mediterranean Style

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 3 cups romaine lettuce, cut into bite size pieces
• 2 cucumbers, diced (preferably european long cucumber)
• 1 red onion, quartered and sliced thin
• 2 tomatoes, cut into bite sized pieces
• 1 bell pepper, chopped (any color, your preference)
• 2 stalks celery, chopped
• 1/4 cup italian parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon fresh basil, chopped
• salt
• cracked black pepper
• 1/2 cup extra virgin olive oil
• 1 garlic clove, crushed
• 1/4 cup wine vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon tarragon
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup black olives (optional)

Recipe

• 1 in a large bowl, mix together the romaine, vegetables, herbs and season with salt and pepper to taste.
• 2 add the olive oil, garlic, wine vinegar, lemon juice and tarragon and whisk briskly to incorporate the ingredients.
• 3 add to the salad and toss lightly to coat.
• 4 if desired, top with feta cheese and black olives and serve.

English Walnut Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 eggs
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 3/4 cup light corn syrup
• 2 tablespoons maple syrup
• 1 cup chopped walnuts
• 1/4 cup butter
• 1 (9 inch) deep dish pie shells

Recipe

• 1 preheat oven to 400 degrees f (205 degrees c).
• 2 beat the eggs in a large bowl. mix in sugar, salt, vanilla, and syrup. melt the butter or margarine, and add it to the egg mixture. stir in the nuts. pour filling into pie shell.
• 3 bake in preheated oven for 10 minutes. reduce heat to 300 degrees f (150 degrees c), and continue baking for 35 to 45 minutes.

Ensalada De Judias Verdes

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• Servings: 2
• 1 1/4 cups fresh green beans, trimmed
• 1/4 cup red onion, cut into crescents
• 5 -6 grape tomatoes or 5 -6 cherry tomatoes, firm but ripe, cut in half
• 3 cups frisee
• 2 lemon wedges
• 3 tablespoons extra virgin olive oil (a fruity spanish olive oil is best)
• 1 tablespoon sherry wine vinegar
• 1 garlic clove, finely minced
• salt, to taste
• fresh ground black pepper

Recipe

• 1 prepare the vinaigrette by whisking the ingredients together in a non-reactive bowl. whisk well again before serving. best prepared several hours in advance if possible.
• 2 lightly blanch the green beans for about 3-4 minutes or until bright green. immediately submerge in a bowl of ice water for a few minutes to lock in the color. drain well.
• 3 divide the frisee on 2 salad plates. place half of the green beans on each plate, followed by half of the red onion and half the tomatoes.
• 4 drizzle with the sherry vinaigrette. garnish each serving with a lemon wedge.
• 5 don't forget the crusty bread!
• 6 note that all ingredients are estimated.

Greek Tomato Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 100 g tomatoes
• 60 g cucumbers
• 40 g arugula leaves
• 2 tablespoons watercress, chopped
• 2 tablespoons curly endive lettuce, chopped
• 1 tablespoon scallion, chopped
• 30 g light greek anthotyro cheese or 30 g cottage cheese
• 1 1/2 tablespoons greek extra virgin olive oil
• 1 tablespoon lemon juice
• salt
• pepper

Recipe

• 1 dice the tomato and cucumber and finely chop all the greens and scallion.
• 2 whisk together the olive oil, lemon juice, salt, and pepper.
• 3 serve the salad in a bowl, drizzle with the dressing and garnish with the cheese.
• 4 serve.

Garden Spaghetti

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1/4 cup sliced carrot
• 1/2 cup chopped onion
• 2 cups diced zucchini (i use tiny ones)
• 2 cloves garlic, finely chopped
• 1 1/2 cups diced tomatoes
• 1/2 cup frozen peas
• 1 teaspoon basil
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 8 ounces cooked and drained hot spaghetti
• 2/3 cup parmesan cheese

Recipe

• 1 heat oil in large skillet.
• 2 cook the first 4 ingredients, stirring until crisp tender.
• 3 stir in remaining vegetables and spices.
• 4 cook until hot.
• 5 serve over spaghetti; sprinkle with cheese.

Crepes Suzette

Ingredients

• Servings: 2
• 2 tablespoons butter, melted
• 1 1/2 cups milk
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs

Recipe

• 1 suzette sauce: 1/3 cup orange juice 1/4 cup butter 2 tbsp sugar 1/4 tsp grated orange peel reserve 1/4 grand marnier in medium bowl with wire whisk, beat butter and remaining crepe ingredients until smooth.
• 2 chill 2 hours.
• 3 brush bottom of 7" crepe pan and 10" skillet with melted butter.
• 4 over medium heat, heat pans; pour scant 1/4 cup patter into crepe pan to coat bottom; cook 2 minutes until top is set, underside slightly browned.
• 5 loosen crepe; invert into hot 10" skillet; cook other side 30 seconds.
• 6 slip crepe onto waked paper.
• 7 meanwhile, start cooking another crepe. stack crepes between waxed paper.
• 8 use immediately or wrap in foil and refrigerate. approx 30 minutes before serving, prepare suzette sauce: in 10" skillet over low heat combine the orange juice, butter, sugar and orange peel until butter melts.
• 9 serving: fold crepes in quarters; arrange in the warmed suzette sauce in the skillet; simmer for 10 minutes.
• 10 pour the grand marnier evenly over the crepes and sauce. do not stir.
• 11 heat the grand marnier a minute or two, then remove from stove. light a long match (such as those used to light kindling in a fireplace). apply match to the crepes and sauce in the skillet. serve crepes and sauce immediately.

Garden Soup With Chicken

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 lb chicken
• 1 cup celery, diced very small
• 1 cup onion, diced very small
• 1 cup green pepper, diced very small
• 2 tablespoons butter
• 2 cups new potatoes, quartered
• 2 cups carrots, peeled and chopped
• 1 cup lima beans (fresh are best)
• 1 cup raw green beans, in 1 inch pieces
• 2 tablespoons tomato paste
• 4 -5 cups chicken broth
• bay leaf
• salt and pepper
• garlic
• oregano

Recipe

• 1 dice chicken into spoon sized pieces.
• 2 melt a little of the butter in a large enameled pot.
• 3 season chicken and brown in pan over medium heat until golden.
• 4 remove chicken to a bowl and add onion, celery, pepper, butter and a splash of broth to pot.
• 5 scrape the bottom of the pot to get up the brownings from the chicken.
• 6 sweat the veggies until golden and very soft, the broth will evaporate completely.
• 7 add the rest of the veggies and return chicken to the pot.
• 8 dilute the tomato paste with some broth and pour into the pot.
• 9 add seasonings and enough broth to just cover veggies and chicken.
• 10 bring to a boil and turn heat down.
• 11 simmer until potatoes and beans are fork tender.

English Steak And Kidney Pie

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 small beef kidneys
• 3/4 lb round steak
• 1 cup flour
• salt and pepper
• 1 cup chopped onion
• hot water
• 1 bay leaf
• 1 tablespoon dried parsley flakes
• 1/4 cup celery, diced or 1/4 cup celery top
• 1/2 cup fresh mushrooms, coarsely chopped
• 1/2 cup carrot, diced
• 2 tablespoons flour
• 1 teaspoon flour
• 1/2 cup cold water
• 1 pie crust

Recipe

• 1 remove skin and coarse parts from kidneys if not already done.
• 2 wash in salted water.
• 3 mix 1 cup flour with salt and pepper to taste in a plastic bag.
• 4 cut kidneys into one-inch squares and place in bag with flour. seal well and shake to dredge.
• 5 remove kidney and pound remaining seasoned flour into 3/4 lb. of round steak.
• 6 cut the round steak into one-inch pieces.
• 7 heat oil in heavy skillet and brown beef cubes on all sides.
• 8 add onion and kidneys, cooking slowly until brown.
• 9 cover meat with hot water, add bay leaf, parsley and celery or celery tops.
• 10 cover tightly and simmer for 1 hour.
• 11 remove meat to deep baking dish.
• 12 add mushrooms and carrots.
• 13 mix 2 tablespoons + 1 teaspoons flour with 1/2 cup cold water and add to skillet to thicken juices.
• 14 pour over the meat and vegetables and top with pastry crust.
• 15 bake in preheated 350f for 1 hour. cover when pastry is golden to prevent over-browning.

Greek Twister Shooter

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 1/2 ounce ouzo
• 1/2 ounce vodka
• 1/2 ounce cherry brandy

Recipe

• 1 layer in a shot glass.

Gluten Free Spinach Pie Rolls

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• lumpia skins (may be in stores as spring roll wrappers)
• 1 (10 ounce) can spinach, drained
• 4 ounces feta cheese, pre-crumbled
• 2 tablespoons olive oil
• 1 teaspoon dill
• 1 tablespoon garlic powder
• 1 small onion, finely chopped (or shredded)
• 1 beaten egg
• salt and pepper
• 4 -5 tablespoons vegetable oil

Recipe

• 1 1. heat olive oil in skillet, add onions, dill, salt and pepper, heat for about 5 minutes, just to soften onions and mix flavors. remove from heat and let cool for a couple minutes.
• 2 2. mix all the rest of the ingredients together ecxept for lumpia wrappers, and vegetable oil.
• 3 3. to assemble --
• 4 4. lay out your wrappers, note: keep moist not sopping wet, but they are very fragile when dried out. we like to use a spray bottle just for these. use about 2 tblspns. of mixture, place about an inch from one end, spread out evenly, don't go all the way to the sides, you will need to fold them. now roll up towards the center, fold in the sides, and continue until done, use an eggwash to seal.
• 5 .5. heat vegetable oil in skillet at about 350 put in your rolls, and let cook for about 5 minutes, or until golden brown, roll over and make sure golden all over, don't burn.
• 6 6. remove from oil and dry on paper towels. serve.
• 7 7. enjoy!

Crepes (for A Savoury Filling)

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 2 ounces flour
• 1 egg
• 1 egg yolk
• 1 pinch salt
• 1 tablespoon melted butter
• 2 tablespoons milk
• 1 -2 tablespoon cold water

Recipe

• 1 sieve the flour into a mound in a mixing bowl, making a well in the centre.
• 2 break the egg into it and the extra yolk, add a pinch of salt and mix with a wire whisk.
• 3 add the milk and 1 tablespoon of cold water to form a very fluid paste.
• 4 melt the butter and when liquid mix into the paste.
• 5 leave the mixture in a cool place for a least 1 hour or preferably overnight.
• 6 stir the batter well before use, and if it has thickened while standing, add a further 2- 3 tablespoons of cold water.
• 7 the pancakes must be very thin, therefore the batter must be almost as liquid as water.
• 8 heat a small frying pan over a medium temperature, wipe it round with buttered paper and pour a large tablespoon of batter into it, rotating the pan so that the mixture runs evenly over the bottom.
• 9 cook for 1 minute shaking the pan to loosen the pancake, turn it over and cook the other side 1 minute, keep hot between two plates placed over a pan of simmering water whilst cooking the rest of the batter.

Florentine Stuffed Shells Carbonara

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 16 large pasta shells
• 10 ounces frozen spinach, thawed & squeezed dry
• 3/4 cup ricotta cheese
• 1 egg
• 1/2 cup parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 lb bacon
• 1 small onion, chopped
• 1 cup half-and-half
• 1/2 cup parmesan cheese
• 1/2 teaspoon pepper
• 1/8 teaspoon nutmeg
• basil
• parmesan cheese
• roasted red pepper
• sun-dried tomato

Recipe

• 1 cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. drain well and cool slightly.
• 2 cut bacon into 1/2 inch pieces and saute until fat has rendered, about 5 minutes.
• 3 add the onion and saute until bacon is crispy and onion is soft, about 5 minutes.
• 4 add half and half and stir continuously for about 2 minutes.
• 5 add parmesan and stir continuously for about 2 minutes. season with pepper and nutmeg.
• 6 in a large bowl put spinach, ricotta cheese, egg, parmesan cheese, salt and pepper and combine.
• 7 lightly stuff shells with spinach mixture.
• 8 spoon 1/4 cup of sauce in 7x11 inch baking dish. arrange filled shells in dish. spoon on remaining sauce.
• 9 bake at 350 degrees for 15 to 20 minutes until heated through and bubbling. garnish if desired. serve.

Greek Style Shrimp Scampi- From Cooking Light

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 6 ounces angel hair pasta, uncooked
• 1 teaspoon olive oil
• 1/2 cup green bell pepper, chopped
• 2 teaspoons bottled minced garlic
• 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
• 1/8 teaspoon black pepper
• 1 lb medium shrimp, peeled and deveined
• 1/8 teaspoon ground red pepper
• 6 tablespoons crumbled feta cheese

Recipe

• 1 cook pasta according to package directions, omitting salt and fat.
• 2 drain and keep warm.
• 3 heat oil in a large nonstick skillet over medium-high heat.
• 4 add green bell pepper to pan; sauté 1 minute.
• 5 add garlic and tomatoes; cook 1 minute.
• 6 add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done.
• 7 stir in red pepper; remove from heat.
• 8 place 1 cup pasta on each of 4 plates.
• 9 top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.

Garden Penne

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons reduced-sodium chicken broth or 2 tablespoons reduced-sodium vegetable broth
• 1 medium onion, diced
• 2 medium eggplants, unpeeled and julienned
• 2 medium zucchini, unpeeled and julienned
• 1 medium red pepper, diced
• 1 medium green pepper, diced
• 5 cloves garlic, crushed
• 3 cups canned plum tomatoes or 3 cups fresh plum tomatoes, diced plus juice
• 1/4 cup evaporated skim milk
• 1/2 bunch fresh basil
• 1/3 teaspoon salt (or to taste)
• 1/8 teaspoon pepper (or to taste)
• 12 ounces penne pasta
• 1/2 cup freshly grated parmesan cheese (optional)

Recipe

• 1 saute onion and garlic in chicken or vegetable broth for 5 minutes until transparent.
• 2 wash and dry julienne strips of eggplant and zucchini.
• 3 add eggplant and zucchini to garlic/onion mixture.
• 4 add more stock if necessary.
• 5 saute for 8 minutes.
• 6 add diced pepper and tomatoes plus juice.
• 7 mix together and saute for 3 minutes.
• 8 add 1/2 cup of the evaporated skim milk.
• 9 this will add a pinkish color to the sauce.
• 10 use the remaining half of the milk if sauce needs more liquid or color, whichever you prefer.
• 11 spoon sauce over hot, al dente penne pasta.
• 12 sprinkle with basil, salt, black pepper and freshly grated parmesan cheese.

Chicken Wrapped In Leeks And Prosciutto

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 4 slices prosciutto
• 3 tablespoons olive oil
• 2 large leeks
• 2/3 cup wine
• 2 cups vegetable broth
• 4 leeks, to serve

Recipe

• 1 set the oven to 350°f wrap each chicken breast with a slice of prosciutto.
• 2 cut the leeks in half from top to tail, straight down the centre and separate the layers into ribbon like pieces.
• 3 heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until golden. it doesn't need to cook through - you just want to seal the outside. remove the chicken and set aside.
• 4 add the wine and broth to the pan and poach the leeks until soft but not falling apart.
• 5 allow them to cool slightly, and then wrap the strips of leek around the chicken.
• 6 return the chicken to the pan, place in the oven and cook for 20 minutes.
• 7 serve immediately with extra leeks on the side.

Enguinar (armenia)

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 medium artichokes
• 2 large onions, sliced thin
• 1 teaspoon dried dill
• 1 teaspoon parsley
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 2 tablespoons lemon juice
• salt and pepper

Recipe

• 1 first cook the onions in the water until they become soft. then add the remaining ingredients and stir.
• 2 add the artichokes to the pot and simmer covered, stirring occasionally, for 35 to 45 minutes, or until the artichokes are tender.

Dried Cherry And Walnut Strudel Bundles

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 1/8 cups dried cherries
• 3/4 cup boiling water
• 3/4 cup walnuts, ground
• 6 tablespoons apricot jam
• 24 phyllo pastry sheets (fresh or frozen, thawed)
• 6 tablespoons unsalted butter, melted
• kitchen string (6 6-inch-long pieces )
• powdered sugar

Recipe

• 1 place cherries in small bowl. pour 3/4 cup boiling water over.
• 2 let stand until softened, about 30 minutes. drain well.
• 3 pat cherries dry with paper towels.
• 4 mix cherries, nuts and jam in medium bowl.
• 5 lightly oil heavy medium baking sheet.
• 6 stack phyllo sheets on work surface.
• 7 trim to 10-inch square (save scraps for another use). cover stack with plastic and damp kitchen towel.
• 8 place 1 phyllo square on work surface. brush lightly with butter.
• 9 arrange another phyllo square atop, with corners at a slight angle. brush lightly with butter.
• 10 repeat with 2 more squares, arranging corners at slight angle.
• 11 spoon 1/4 cup cherry mixture in center of phyllo stack.
• 12 edges of phyllo and bring together around filling, forming bundle.
• 13 with string, tie bundle just above filling. place on prepared sheet.
• 14 repeat with remaining phyllo and filling, forming total of 6 bundles.
• 15 brush outside of filled portion (but not tops) of each bundle with butter. (can be made 1 day ahead. cover carefully and chill.).
• 16 preheat oven to 325°f
• 17 bake until phyllo is golden about 35 minutes.
• 18 transfer sheet to rack and cool. carefully cut string from each bundle.
• 19 sift powdered sugar over bundles and serve.

Greek Style Chicken Wrapped In Phyllo

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• 1/4 cup butter
• 1 large onion, chopped
• 1 (4 ounce) can sliced mushrooms, drained
• 2 tablespoons parsley flakes
• 1 1/2 tablespoons finely chopped fresh dill
• 1 garlic clove, minced
• 1 (10 ounce) package frozen chopped spinach, cooked & drained well
• 1 1/2 tablespoons all-purpose flour
• 1/3 cup vermouth or 1/3 cup dry wine
• 1 cup ricotta cheese
• 1/2 cup feta cheese
• salt & pepper
• 1/2 cup melted butter
• 12 sheets phyllo dough
• dry breadcrumbs

Recipe

• 1 pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness.
• 2 heat oil in large skillet over medium heat; add chicken; cook until brown on both sides; remove & drain on paper towels then set aside.
• 3 wipe out skillet, then melt 1/4 cup butter in same skillet over medium heat.
• 4 add onion; cook and stir until golden; add mushrooms, parsley flakes, dill, garlic and spinach; cook and stir about 2 minutes.
• 5 stir in flour, mixing well. gradually stir in vermouth; cook, stirring constantly, until thickened; stir in ricotta, feta, salt and pepper; remove from heat.
• 6 preheat oven to 350°f
• 7 brush melted butter on 1 phyllo sheet; sprinkle with bread crumbs; cover with another sheet; brush with butter.
• 8 place chicken breast in center of phyllo; spoon 1/6 of the spinach/cheese mixture on top.
• 9 fold phyllo over chicken, turning ends under; repeat for each chicken breast.
• 10 place in a single layer in well greased baking pan & brush tops with butter. bake for 45 minutes or until brown.

Greek Style Pasta

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package linguine
• 3 tablespoons olive oil
• 1 green pepper, cut into 1 square pieces
• 1 red pepper, cut into 1 square pieces
• 1 red onion, sliced into rings
• 1 can artichoke, drained and cut into quarters
• 1 cup cherry tomatoes, sliced in half
• 1/4 cup chicken broth (optional)
• 1 cup crumbled feta cheese
• 1 cup pitted kalamata olives or 1 cup black olives
• 1 tablespoon oregano
• 1/2 lemon
• pasta, of choice

Recipe

• 1 bring pot of lightly salted water to boil and add pasta.
• 2 cook until al dente.
• 3 meanwhile, in large frying pan, saute peppers and onion in olive oil for 3 minutes.
• 4 add artichokes and cherry tomatoes.
• 5 saute an additional 2 minutes.
• 6 add chicken broth to pan and heat through.
• 7 toss in feta cheese, olives and oregano.
• 8 stir over low heat until cheese begins to melt.
• 9 serve over hot pasta.
• 10 squeeze lemon juice over top.

English Walnut Or Pecan-bourbon Pie

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 3 eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 1 cup corn syrup
• 1/3 cup melted unsalted butter
• 1/2 lemon, zest of
• 1 dash nutmeg
• 2 ounces bourbon
• 2 cups chopped walnuts or 2 cups whole pecans
• 1 unbaked deep dish pie shell

Recipe

• 1 preheat oven to 350 degrees. place nuts on bottom of pie crusts. mix all other ingredients thoroughly. pour into pic crust. bake for 55-60 minutes, or until set. serve warm with whipped cream or vanilla ice cream.

Enid Blyton And The Famous Five's Lashings Of Ginger Beer!

Total Time: 120 hrs Preparation Time: 24 hrs Cook Time: 96 hrs

Ingredients

• 2 lemons
• 550 g granulated sugar
• 50 g piece fresh gingerroot, peeled and bruised
• 1 teaspoon cream of tartar
• 4 1/2 liters boiling water
• 1 tablespoon brewer's yeast

Recipe

• 1 remove the yellow outer rinds of the lemons as thinly as possible. discard all the pith. cut the fruit into thin slices, removing the pips.
• 2 put the sliced lemon and rind into a non-metallic bowl with the sugar, ginger and cream of tartar. pour on the boiling water, and leave until it has cooled to blood heat.
• 3 cream the yeast with a little of the liquid, then stir it into the mixture. cover it with a cloth and leave it in a fairly warm place for 24 hours.
• 4 skim the yeast off the top, then strain the liquid off the sediment.
• 5 bottle and leave for 4 days in cool place before use. consume within a week, and store in a cool place.

Greek Stuffed Zucchini (halal)(kolokithakia Yemista)(gluten Free

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 24 medium sized green zucchini
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 2 lbs ground beef lamb
• 1/3 cup basmati rice
• 1 tablespoon tomato paste
• 4 tablespoons chopped parsley
• 1 teaspoon chopped fresh mint (don't omit, you may use dry mint if fresh is not available)
• 1/8 teaspoon ground cinnamon
• 1 teaspoon bahrat mixed spice (baharat aka middle east mixed spices - the real mix)
• fresh ground black pepper
• salt
• 2 cups chicken stock
• 1 1/2 tablespoons rice flour (to be gluten free)
• 2 eggs, separated (does not work with egg replacer)
• 1 lemon, juice of

Recipe

• 1 wash zucchini and cut off stems and reserve them.
• 2 scoop out centers of zucchini with a small spoon or zucchini corer. (i use the opposite end of a spoon which may work better depending on the shape of your cutlery).
• 3 make corks from the reserved ends by trimming each.
• 4 rinse and set zucchini aside.
• 5 gently fry the onion in 1 tbs olive oil until soft.
• 6 mix onion into the meat with the rice, tomato paste, 2 tbs parsley, mint and cinnamon, bahrat, seasoning to taste with salt and pepper.
• 7 fill each zucchini with the meat mixture and cork closed.
• 8 place in layers in a pot, add chicken stock, the other 1 tbs olive oil and salt to taste.
• 9 invert a heavy plate on top of zucchini and cover tightly.
• 10 simmer gently for 1 1/2 hours.
• 11 when cooked drain off stock carefully into a small pan.
• 12 reduce to 1 1/2 cups over heat and thicken with flour mixed to a paste with a little cold water.
• 13 let it boil for 1 minute.
• 14 beat egg whites in a bowl until stiff, add yolks and beat throughly, gradually beat in lemon juice, then boiling stock.
• 15 return sauce to the small pan and place over low heat stirring constantly until egg is cooked *** do not boil ***.
• 16 arrange zucchini on warm serving dishes and spoon some sauce over them.
• 17 garnish with chopped remaining parsley and serve the rest of sauce in a jug.
• 18 serve this with mashed potatoes or hashweh ("rice stuffing") middle east, palestine used as a bed of rice and a fresh salad.
• 19 totally enjoy!

Greek Style Lamb (hirino Spithkasimo)

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 lbs lamb shoulder, cut into fist size pieces
• 2 lbs potatoes, peeled and quartered
• olive oil, for drizzling
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 3 onions, peeled and sliced lengthways
• 5 tomatoes (more if in season)

Recipe

• 1 put the lamb and potatoes in a large earthenware dish.
• 2 pour a good drizzle of oil in the dish and mix around well. add the spices and mix again.
• 3 lay the onions and tomatoes over the top pour over a little more oil and season.
• 4 cover with foil and cook in a hot oven 400f for around 1 hour, then lower the heat to 350f and remove the foil and cook for another hour till browned. keep an eye on it to ensure it doesn’t burn.
• 5 serve straight from the earthenware dish with greek salad.

Chicken With Yogurt And Mint

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 chicken breasts
• 1/4 pint plain yogurt
• 5 tablespoons mint, chopped
• 1/4 pint greek yogurt
• 4 tablespoons olive oil
• 4 ounces cucumbers, grated
• salt
• pepper

Recipe

• 1 place the chicken in to a shallow oven proof dish.
• 2 slash each breast 3-4 times, season with salt&pepper.
• 3 mix together natural yogurt, oil.
• 4 pour over the chicken, leave to sit for 30 minutes.
• 5 cook in medium oven for 20 minutes covered with foil for the first 10 minutes of cooking.
• 6 or cook under medium grill for 15 minutes turning regularly.
• 7 when cooked serve with a sauce made from the greek yogurt, mint and cucumber mixed together.

Ground Turkey And Barley Vegetable Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 spray nonstick cooking spray
• 1 lb lean uncooked ground turkey
• 5 cups water
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1 cup spicy v8 juice
• 1/3 cup quick-cooking barley
• 1/3 cup dried split peas, rinsed and drained
• 1 teaspoon salt
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon dried basil, crushed
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 2 stalks celery & leaves, cut into 1/2-inch pieces (1 cup)

Recipe

• 1 lightly coat a 4-quart dutch oven or pot with cooking spray. heat over medium heat. cook ground turkey in hot dutch oven about 5 minutes or until no longer pink, stirring occasionally. drain off any fat. stir in water, undrained tomatoes, v8 juice, barley, split peas, salt, oregano, basil, black pepper and bay leaf. bring to a boil; reduce heat. simmer, covered, for 30 minutes.
• 2 stir celery into soup mixture. simmer, covered, for 30 minutes more or until celery and barley are tender. remove and discard bay leaf. makes.

Greek Style Pasta With Shrimp (can Sub Chicken)

Total Time: 40 mins Preparation Time: 35 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 teaspoons garlic, minced
• 1 lb uncooked medium shrimp, peeled, deveined
• 1 1/2 cups canned artichoke hearts, drained
• 1 1/2 cups crumbled feta cheese (4-ounces)
• 1 large tomato, chopped
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped (1-1/2 teaspoons dried oregano) (optional)
• 1/8 teaspoon crushed red pepper flakes (optional)
• 1/4 cup pitted kalamata olive
• 10 ounces spaghetti, cooked and drained

Recipe

• 1 heat oil in a large skillet over medium heat. add garlic and saute 30 seconds.
• 2 add shrimp, artichokes, feta, tomatoes, lemon juice, parsley, oregano, crushed red pepper and kalamata olives and sauté until shrimp are cooked through, about 3 minutes.
• 3 add shrimp mixture to cooked spaghetti and toss to mix.

Greek Stuffed Tomatoes With Rice Or Domates Yemistes

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 10 medium tomatoes
• 2 tablespoons chopped parsley
• 2 tablespoons chopped dill
• 1 cup rice
• salt
• pepper
• 1 1/2 cups olive oil
• 2 onions, grated
• 1 garlic clove
• 1 teaspoon oregano
• 2 tablespoons tomato paste
• sugar
• 1/2 cup wine

Recipe

• 1 cut tops off tomatoes, and set aside. scoop out pulp from tomatoes, chop and reserve. saute onions in 1/2 cup of olive oil until golden. add tomato pulp, parsley, garlic, dill, oregnao, rice, salt, and pepper. stir to blend ingredients thoroughly. add tomato paste and wine. cover and simmer for 20 minutes. arrange tomato shells in a casserole or roaster. sprinkle lightly with sugar. stuff tomatoes with rice mixture and cover with tomato tops. pour 1 cup olive oil over the tomatoes and pour 1/2 cup water into pan. sprinkle lightly with more oregano. bake at 350 degrees for 35 minutes, basting frequently. serve hot or cold.
• 2 **tip -- if you don't want to grate the onions, you could also mince them finely. i actually have a little gadget called a salsa master that is sort of like a hand held food processor. i just crank the handle until the onions are very very fine.

Chicken With Wine And Capers

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 ounce butter
• 4 boneless skinless chicken breasts
• 1/2 cup dry wine
• 3 tablespoons capers, rinsed and drained
• 1 lemon, juice
• 1/2 ounce butter
• 2 tablespoons flat leaf parsley, chopped

Recipe

• 1 heat the olive oil and butter in a frying pan over a medium heat. add the chicken breasts and fry for 10-12 mins on each side until cooked through. transfer to a warmed plate, cover and keep warm.
• 2 to make the sauce, add the wine and capers to the same pan. bring to the boil, then simmer for 2-3 mins until the wine is reduced by half. add the lemon juice and butter and stir in the parsley.
• 3 divide the chicken among four warmed plates, pour the sauce over the chicken, garnish with lemon wedges and serve with rice.

Greek Stuffed Manicotti

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 14 manicotti
• 1 1/2 cups cooked chicken breasts, and chopped
• 1 cup fresh baby spinach, chopped
• 10 sun-dried tomatoes packed in oil, chopped small
• 1/2 cup feta, crumbled
• 10 kalamata olives, pitted and minced
• 1/3 cup italian parsley, minced
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper
• 1 -2 garlic clove, pressed
• 1 lemon, juice of
• 2 teaspoons lemon zest (or more)
• 1 cup nonfat plain yogurt
• 1/3 cup heavy cream
• 1/2 cup chicken stock
• salt
• top with more feta or mozzarella cheese
• 1 dash italian seasoning (optional)
• garnish with remaining parsley

Recipe

• 1 cook manicotti noodles as per directions, but just undercooked so they are easy to handle and won't split easy upon stuffing.
• 2 mix together chicken, spinach, sun-dried tomatoes, feta cheese, half of the italian parsley, olive oil, italian seasoning, black pepper and garlic. add salt if desired.
• 3 stuff filling into noodles with small spoon so they don't break and they fill completely.
• 4 sauce:.
• 5 mix together yogurt, heavy cream, chicken stock. pour into saucepan and allow to simmer and reduce down. add lemon juice, lemon zest and salt. remove from heat.
• 6 place some sauce on the bottom of baking dish.
• 7 line dish with stuffed noodles and pour remaining sauce over.
• 8 sprinkle with feta or mozzarella cheese.
• 9 garnish with remaining parsley.
• 10 bake at 350°f for 25 minutes until bubbling.

Chicken, Apple And Prune Casserole

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 2
• 4 chicken thighs
• 3 onions, sliced
• 2 garlic cloves, crushed
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 2 teaspoons paprika
• 1 ounce butter
• 2 cups chicken stock
• 2 apples, sliced
• 2 ounces prunes
• fresh cilantro, chopped

Recipe

• 1 marinate the chicken thighs with the onion, garlic, parsley and spices in a bowl in the fridge overnight.
• 2 the next day, heat the butter in a flameproof casserole and stir-fry the spicy onions for 2 to 3 minutes
• 3 add the chicken and stock. simmer gently over a low heat with the lid on for 1 hr, until the chicken is cooked.
• 4 add the apple and prunes, and simmer for a further 25 minutes scatter with cilantro and serve.

Greek Stuffed Shells

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 12 jumbo pasta shells
• 1 cup plain yogurt
• 1 cup cucumber, peeled and diced
• 1/4 teaspoon garlic powder
• 1 teaspoon dill weed
• 3 tablespoons lemon juice
• 1 cup feta cheese, crumbled
• 1/2 cup tomato, chopped
• 1 egg, beaten
• 5 black olives, chopped

Recipe

• 1 boil water. cook shells for 10 minutes. drain; run under cold water to stop any further cooking.
• 2 for the sauce, combine yogurt, cucumbers, garlic powder, 1/2 tsp dillweed, and 1 tbsp lemon juice. cover and let chill in the refrigerator.
• 3 combine cheese, 1/2 tsp dill, 2 tbsp lemon juice, tomatoes, egg, and olives.
• 4 preheat oven to 350°f spread the bottom of 13x9 pan with some of the sauce. place shells on top. stuff with the cheese mixture. pour remaining sauce on top. cover with foil. bake for 35 minutes.

Crepes

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 1/2 cup flour
• 1/2 cup cornmeal
• 15 g butter, melted (at room temperature)
• 1 egg
• 1 1/2 cups milk

Recipe

• 1 mix all the ingredients very well and let sit for an hour.
• 2 grease a large skillet (you can use cooking spray) and heat -- when it's hot enough, pour a little bit of the batter so it's thin but enough to cover the bottom of the skillet.
• 3 when it's golden on one side, flip it to cook the other side (do not over cook!).
• 4 fill them with whatever you wish!

Greek Style Orzo Salad With Balsamic Vinaigrette

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup balsamic vinegar
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 2 tablespoons dijon mustard
• 1 1/2 tablespoons olive oil
• 1 tablespoon water
• 1/8 teaspoon black pepper
• 3 garlic cloves, minced
• 1 cup orzo pasta, uncooked
• 1/2 cup sliced kalamata olive
• 1/2 cup chopped fresh tomato
• 1 (8 ounce) can garbanzo beans, drained and rinsed (optional)
• 5 -6 ounces feta cheese, crumbled

Recipe

• 1 combine vinaigrette ingredients in a small bowl and whisk to combine. set aside.
• 2 cook orzo according to package directions. drain and transfer to a medium-size bowl.
• 3 while pasta is still hot, stir in the rest of salad ingredients and dressing to taste.
• 4 salad is good immediately while still warm, or also chilled or at room temperature.

Crepes Complet ( Cheese, Ham, And Egg)

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1 prepared crepe (i like basic whole wheat french crepes)
• 1/3-1/2 cup swiss cheese or 1/3-1/2 cup gruyere cheese, shredded
• 1 slice ham (or several small slices)
• 1 egg
• 1 tablespoon parsley (optional)

Recipe

• 1 lay the crepe flat on a pan or griddle over medium heat.
• 2 arrange the cheese and ham on the crepe - make a nest for the egg, and also think about how you plan to fold the crepe and arrange the filling accordingly.
• 3 break the egg onto the crepe.
• 4 cook for a few minutes until the egg whites are but very tender, and the yolk cooked but still runny - if you like, fold the crepe and cook for a few minutes on the other side.
• 5 remove the crepe to a plate.
• 6 garnish with minced parsley, if desired.

English Trifle

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 12
• 2 cups strawberries, halved
• 1 cup blueberries
• 2 cups cherries, pitted and halved
• 2 cups diced peaches
• 1 cup raspberries
• 36 ladyfingers
• 4 cups prepared custard (vanilla )
• 1/2-1 cup sherry wine or 1/2-1 cup marsala
• 1 1/2 cups heavy cream
• 2 tablespoons grand marnier or 2 tablespoons brandy
• 12 amaretti cookies

Recipe

• 1 cut up large quantities of the best soft fruits available. i like strawberries, raspberries, peaches and cherries best, but blueberries are also very good. strawberries and cherries should be halved, raspberries and blueberries left whole, and peaches should be skinned and diced into 1" chunks. skin peaches by slashing the skin a couple of times, then dunking briefly in boiling hot water. lift out, rinse under cold water and slip off the skins.
• 2 layer lady-fingers in the bottom of your trifle bowl. douse them with as much sherry or marsala as you see fit. they really should be moist, not dry. then start layering your fruits.
• 3 after the last layer of fruit, spread over the custard. i prefer to not spread it completely to the edges – leave about 1/4â€? and it will spread itself perfectly.
• 4 now unwrap and crush about 12 amaretti cookies. spread the crumbs evenly over the custard. again, i tend to stop short of about 1/4â€? from the edge of the custard – so that the amaretti crumbs don’t fall down the sides of the trifle bowl.
• 5 whip the heavy cream with the grand marnier or brandy. spread over the entire affair.

Greek Stewed Zucchini

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb zucchini, sliced in 1 inch rounds
• 1 cup tomato sauce
• 1 teaspoon chopped fresh oregano
• 2 diced plum tomatoes
• 3 tablespoons feta cheese
• salt and pepper

Recipe

• 1 simmer zucchini in tomato sauce along with oregano and diced tomatoes until softened, about 8 minutes.
• 2 sprinkle with feta.
• 3 season to taste with salt and pepper.

Greek Style Grilled Chicken Sandwiches

Total Time: 4 hrs 20 mins Preparation Time: 4 hrs Cook Time: 20 mins

Ingredients

• 6 chicken breasts
• 6 multi-grain round buns (thin buns)
• 16 ounces plain yogurt
• 2 tomatoes, sliced
• hummus
• 5 garlic cloves, chopped
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons salt (reduce if you don't like so much salt)
• 1 teaspoon fresh cracked pepper
• 1 red onion, sliced

Recipe

• 1 combine the chicken, yogurt, garlic, cumin, salt, and pepper in a zip-lock bag, removing the extra air. cover and marinate the meat for 4 to 24 hours.
• 2 preheat a grill on medium. remove the chicken from the marinade and wipe away some of the yogurt. then place the meat on the grill. cook 10 - 15 minutes a side, until the chicken is well charred on the outside and fully cooked.
• 3 remove the chicken from the grill and let rest for at least 5 - 10 minutes. in the meantime, toast the pitas on the grill for 30 seconds. once the chicken has cooled slightly, slice it very thin with a sharp knife and serve with the warm pitas, tomatoes, onion and hummus. makes 6 servings.