Cabernet Peppercorn Demi-glace For Filet Mignon

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

Ingredients

• Servings: 4
• 1 cup mushroom, chopped
• 1/2 cup chopped shallot
• 3 tablespoons black peppercorns
• 1/4 cup olive oil
• 1/2 cup red wine, preferably cabernet
• 2 quarts demi-glace
• 1/2 cup heavy cream
• 1 tablespoon beef base
• cornstarch, as needed
• salt
• black pepper

Recipe

• 1 season steaks with salt and pepper.
• 2 in a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
• 3 when shallots are tender, deglaze with red wine.
• 4 reduce by two-thirds.
• 5 whisk together the reduction and demi-glace until smooth.
• 6 whisk in the cream and beef base.
• 7 combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
• 8 add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.

Dame Blanche

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

Ingredients

• Servings: 4
• 200 g chocolate, pure
• 100 ml cream
• 1 liter vanilla ice cream
• 150 g whipped cream

Recipe

• 1 heat the cream.
• 2 melt the chocolate.
• 3 mix the chocolate with the cream.
• 4 serve 3 scoops of vanilla ice-cream, with the chocolate sauce and whipped cream.
• 5 enjoy!

Gateau Chocolate

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

Ingredients

• 50 g dark chocolate
• 30 ml cream, heated to skin temperature
• 40 g unsalted butter, room temperature
• 1 tablespoon self raising flour
• 30 g cocoa powder
• 4 egg yolks
• 4 egg whites
• 40 g sugar
• 40 g sugar, extra
• confectioners' sugar, to serve (icing sugar)

Recipe

• 1 preheat your oven to 170c.
• 2 grease a 23cm cake tin.
• 3 melt the chocolate and cream in a double boiler over gently simmering water, stir to mix.
• 4 add the chocolate/cream mix to the butter and stir.
• 5 set aside, not in the fridge.
• 6 in another bowl, put the egg yolk and first 40g of sugar, stir until the egg yolk gets a creamy colour.
• 7 mix this into the chocolate mixture.
• 8 sift the flour and cocoa powder into this mixture, and mix through.
• 9 in another bowl, put the egg whites, beat for 1 minute and add the extra sugar and beat until stiff.
• 10 add 1/3 of beaten egg whites into the chocolate mixture, stir, then add the rest of the egg gently.
• 11 put it in the pre-heated oven and bake for about 50-60 minutes.
• 12 leave in the tin for about 10 minutes, then turn out onto a rack to cool.
• 13 serve with some icing sugar dusted over, and some cream over it.

Chicken Souvlaki

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon salt and pepper
• 1/4 cup vinegar
• 1 clove garlic, minced
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon sage
• 1/4 teaspoon savory
• 1/4 teaspoon thyme

Recipe

• 1 if using bamboo skewers, soak in water for at least 30 minutes before using.
• 2 combine all sauce ingredients in a bowl; mix well.
• 3 stir in chicken cubes; marinade for at least 2 hours before threading on skewers.
• 4 grill on high heat, lid down.
• 5 grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.

Garlicy Yellow Romano Bean Salad Romanian

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

Ingredients

• Servings: 10
• 1 lb romano beans, yellow
• 1 cup water
• 1 teaspoon olive oil
• 4 garlic cloves, mashed
• 1 tablespoon dill, minced
• 1 tablespoon parsley, minced
• 3/4 cup mayonnaise

Recipe

• 1 tip and tail beans.
• 2 cook in water with olive oil until soft, 20 minutes, covered; you may need more water.
• 3 mash until small pieces but not mush.
• 4 add garlic, dill, and parsley; mix.
• 5 add mayonnaise; mix.
• 6 add 1 teaspoon pepper; 1 teaspoon salt.

Easy Kielbasa Casserole

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

Ingredients

• Servings: 4
• 1 (13 ounce) can sauerkraut, rinsed and drained
• 2 tablespoons mayonnaise
• 2 tablespoons horseradish
• 1 lb smoked kielbasa, sliced 1/2 inch thick
• 2 cups shredded swiss cheese
• 1 (10 ounce) can refrigerated buttermilk biscuits

Recipe

• 1 preheat oven to 400°f.
• 2 combine sauerkraut, mayonnaise and horseradish and spread in the bottom of an 8x8-inch greased casserole.
• 3 add kielbasa, top with cheese and bake for 15 minutes.
• 4 place biscuits on top and bake 13-15 minutes more.

Danish Boiled Beef With Sweet And Sour Horseradish Sauce

Total Time: 3 hrs 35 mins Preparation Time: 30 mins Cook Time: 3 hrs 5 mins

Ingredients

• Servings: 6
• 4 lbs lean beef brisket
• 10 -12 black peppercorns, whole
• 5 carrots, peeled and halved
• 2 onions, peeled and quartered
• 4 -5 stalks celery, with their leaves
• 2 leeks, part only
• salt, to taste
• 2 tablespoons butter
• 2 teaspoons vinegar, or 2 teaspoons apple cider
• 3 -4 tablespoons brown sugar
• 1/2 cup raisins or 1/2 cup currants
• 1/2 teaspoon dijon mustard
• 2 teaspoons horseradish, grated (not creamed)
• 1/2 pint sour cream
• coarse salt

Recipe

• 1 prepare the vegetables by peeling and halving the carrots, halving the celery stalks, and halving and rinsing the leeks in several changes of water to remove grit.
• 2 wipe the meat with a damp, clean cloth.
• 3 place in a large soup or stock pot and cover with cold water.
• 4 bring to a boil over medium heat, skimming and disposing of the foam off of the surface with a wire mesh strainer until no more foam rises to the top.
• 5 place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag.
• 6 add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender.
• 7 meanwhile, in a small bowl, soak the raisins or currants in water to cover.
• 8 when cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce.
• 9 remove and dispose of the peppercorns.
• 10 strain the stock through a large wire sieve reserving both the stock and the vegetables.
• 11 puree the vegetables in a blender or food processor and set aside.
• 12 drain and chop the raisins/currants.
• 13 in a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins.
• 14 bring to a slow boil and cook over moderately low heat about 3 minutes.
• 15 add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use).
• 16 bring to a rapid boil and cook for about 2 minutes, stirring often.
• 17 remove from the heat and taste for seasoning.
• 18 whisk in the sour cream.
• 19 slice the brisket across the grain (for tenderness) into thin slices.
• 20 spoon some of the sauce over the center of the meat.
• 21 pass the remaining sauce and coarse salt at the table.

Cornmeal Cake (le Gateau De Mais)

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

Ingredients

• Servings: 2
• 1 tablespoon unsalted butter, melted
• 1/3 cup milk
• 1 large egg
• 2 tablespoons sugar or 2 tablespoons splenda sugar substitute
• 3 tablespoons coarse yellow cornmeal
• 2 teaspoons unbleached all-purpose flour
• 1 pinch sea salt
• 1 large apple, peeled, cored, and cut into thin slices

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 pour the melted butter into a 10-inch tart pan and swirl it around so it evenly covers the bottom.
• 3 heat the milk in a small saucepan over low heat until it is hot but not boiling.
• 4 keep it hot over very low heat.
• 5 in a large bowl, whisk the egg with the sugar.
• 6 then whisk in the cornmeal, flour, and salt.
• 7 whisking vigorously, slowly add the hot milk, stirring until combined.
• 8 strew the apple slices over the surface of the tart pan.
• 9 whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface.
• 10 the apple slices will stick well above the batter.
• 11 bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.
• 12 when the corn cake is cooked, remove it from the oven and serve immediately.

Gateau Au Chocolat

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 8 ounces dark chocolate chips (can use milk chocolate, if serving to children)
• 1/2 cup butter
• 1/2 cup sugar
• 1/4 cup flour
• 3 eggs

Recipe

• 1 put the chocolate chips and the butter in a bowl.
• 2 heat for 1 minute in the microwave on high.
• 3 stir the chocolate mixture until smooth.
• 4 mix the flour and sugar with the chocolate mixture and the 3 eggs together.
• 5 put in a greased 9" round pan or mini muffin pan and cook for 10-15 minutes at 400.
• 6 remove the cake or mini-muffins and cool.
• 7 bon appetit!

Donna’s Vanillinsocker Cookies

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

Ingredients

• 2 cups butter (no subs)
• 2 cups sugar
• 1/4 cup golden syrup, lyle's
• 1/4 cup swedish vanilla sugar (vanillin socker, see note)
• 2 tablespoons baking soda
• 4 cups flour

Recipe

• 1 preheat oven to 325 degrees.
• 2 beat butter, sugar & syrup until fluffy.
• 3 mix in vanillan socker, soda & flour.
• 4 dough will be stiff but that makes rolling it easier.
• 5 roll into long rope (diameter about size of nickel) and the length of the cookie sheet.
• 6 bake 15 minutes. after removing from oven, drop pan onto counter to flatten.
• 7 slice into 1 inch “barsâ€? while warm.
• 8 these are very thin cookies and this recipe makes a lot of cookies.
• 9 note:.
• 10 swedish vanilla sugar is a powdered vanilla sugar, not granular: most common - swedish vanilla sugar (vanillin socker),freia vanilla sugar, dr. oetker vanilla sugar.

Boursin Cheese And Bacon Stuffed Chicken Breasts - For Two!

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 2 large boneless skinless chicken breasts
• 6 ounces boursin spreadable cheese with garlic and herbs
• 3 ounces prosciutto or 3 ounces bacon, cut into 1/4-inch dice
• 1 teaspoon extra virgin olive oil
• 3 tablespoons extra virgin olive oil
• 2 tablespoons dry wine
• 1/2 lemon, juice of
• 1/2 teaspoon lemon zest, finely chopped
• 2 cups heirloom cherry tomatoes, on the vine
• 1 cup par-boiled french french haricots vert or 1 cup thin green beans
• 2 tablespoons chopped shallots, green parts included
• 2 sprigs fresh thyme
• 1 pinch kosher salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 375f/190°c.
• 2 add the 3 tablespoons olive oil to a baking dish, tilting to coat.
• 3 warm 1 teaspoon olive oil in a small frying pan over medium-high heat. add the proscuitto or bacon and cook until crispy. remove from heat.
• 4 place each breast between a large sheet of cling wrap and lay on a cutting board. gently pound each breast with a cook's mallet until flat and thin (about 1/4 inch thick). be careful not to tear the chicken. remove wrap.
• 5 lay the chicken breasts flat on the cutting board and evenly spread the boursin cheese & the proscuitto onto one side of each breast, all the way to the edges.
• 6 roll up the chicken breasts jelly-roll style, starting with the narrow end and roll firmly, tucking in ends to form a neat roll.
• 7 gently place them into the oiled baking dish, seam side down.
• 8 arrange the tomatoes, haricots verts, and shallots around the chicken.
• 9 place a thyme sprig onto each breast.
• 10 drizzle with wine and squeeze fresh lemon juice over all, then sprinkle with lemon zest, a small pinch of salt over the vegetables, and the pepper.
• 11 place in the center of a pre-heated oven and roast for 40 to 50 minutes, until chicken is cooked through and tender.
• 12 serve vineyard-style with a crusty baguette for mopping the juices.
• 13 to freeze:.
• 14 immediately after stuffing and rolling, wrap individually in cling wrap and place into an airtight container or freezer bag. defrost overnight in the fridge, then bake as directed above. may be frozen for up to 3 months.

Danish Frikadeller Meat Patties

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• Servings: 4
• danish "fars" meatballs (this is a separate posting on recipezaar (recipe 12638))
• 4 ounces butter or 4 ounces margarine

Recipe

• 1 brown the butter in a fry pan.
• 2 shape the meat mixture into oval patties about 4" long and 1/2" thick.
• 3 use two wet spoons.
• 4 fry on each side for about 5 minutes or until they are really brown and cooked inside.
• 5 shake them on the pan to get them brown all over.

Gorgonzola Cheese Ball

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 12
• 1/2 lb gorgonzola or 1/2 lb roquefort cheese, crumbled
• 1 (8 ounce) package cream cheese
• 1 1/2 tablespoons sambuca liqueur
• 1 cup pine nuts or 1 cup sliced almonds, toasted until golden
• cracker
• pear, wedges
• apple, wedges

Recipe

• 1 combine everything but nuts in food processor and process 1 minute.
• 2 spoon into a small bowl, cover and refrigerate for atleast 2 hours.
• 3 shape cold cheese mixture into a ball, roll in toasted nuts, refrigerate until serving time.
• 4 serve with assorted crackers and pear and apple wedges.

Chicken Souvlaki Quesadilla

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 cooked boneless skinless chicken breast (i use chicken souvlaki wrap)
• 1/2 cup mozzarella cheese
• 1/2 cup feta cheese
• 1/4 cup sauteed onion (optional)
• 2 (10 inch) whole wheat tortillas (may use smaller, just use less of the ingredients)

Recipe

• 1 spray skillet with cooking spray or lightly coat it with oil and heat to medium high.
• 2 lightly brown one side of the tortilla and set to the side.
• 3 re oil or spray pan and place un toasted tortilla in the pan and top with cheeses and chicken, then place toasted tortilla on top.
• 4 continue cooking until cheese is melted and warmed.
• 5 slice into wedges and serve with tzatziki sauce.
• 6 •or if you don't like waiting over the stove top, you may bake at 400° for about 10 minutes.

Bourguigonne Of Chicken

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

Ingredients

• Servings: 4
• 4 tablespoons oil
• 1 3/4 cups chicken, diced
• 3 cups button mushrooms
• 2/3 cup rindless smoked streaky bacon, small dice
• 16 shallots
• 2 cloves garlic, crushed
• 1 tablespoon flour
• 2/3 cup burgundy
• 2/3 cup chicken stock
• 1 bouquet garni (1 bayleaf, sprig thyme, stick of celery, parsley and sage, tied with string)
• salt and pepper

Recipe

• 1 heat the oil in an ovenproof casserole and brown the chicken all over.
• 2 remove from the casserole with a slotted spoon.
• 3 add the mushrooms, bacon, shallots and garlic.
• 4 cook for 4 minutes.
• 5 return chicken to the casserole, sprinkle with flour.
• 6 cook for 2 minutes, stirring.
• 7 add the wine and chicken stock, stir until boiling.
• 8 add the bouquet garni and season well with salt and pepper.
• 9 cover and bake in a 200f preheated oven for 1 1/2 hours.
• 10 remove the bouquet garni.
• 11 serve with crostini.

Dolmathes ( Meat Stuffed Grape Leaves)

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1 lb lean ground lamb
• 1/2 cup short-grain rice
• 1/2 cup fresh dill, chopped or 1 tablespoon dried dill
• 1/3 cup pine nuts
• 1/4 cup water
• 2 tablespoons tomato paste
• fresh ground pepper, to taste
• 1 (1 quart) jar grape leaves, in brine, well rinsed and drained, stems cut off
• 3/4 cup rich chicken broth
• 3 tablespoons fresh lemon juice
• 1 lemon, thinly sliced (garnish)

Recipe

• 1 heat oil in large skillet.
• 2 add onion and saute until transparent but don't brown.
• 3 add meat, stirring to break into pieces.
• 4 add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
• 5 cook over medium heat until water is absorbed, about 10 minutes.
• 6 cover bottom of dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
• 7 stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
• 8 put a spoonful of meat mixture in the center.
• 9 fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
• 10 arrange tip side down in pan.
• 11 add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
• 12 place plate upside down over top layer and press.
• 13 cover and cook over medium heat until rice is tender, about 30 minutes.
• 14 sprinkle with lemon juice and cook 5 minutes longer.
• 15 let cool to room temperature, or chill thoroughly.
• 16 garnish with lemon slices and serve.
• 17 *the stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, if frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.

Dolmas (stuffed Grape Leaves)

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

Ingredients

• 8 ounces grape leaves, in brine (~40-45)
• 1/2 cup olive oil, divided
• 2 cups cooked long-grain rice
• 4 green onions or 4 scallions, finely chopped
• 1 small red onion, finely chopped
• 1 tablespoon lemon zest
• 1/4 cup chopped fresh mint
• 1/2 cup pine nuts, finely chopped
• salt
• 1 lemon, juice of

Recipe

• 1 this recipe is not difficult but takes some time to make.
• 2 drain the grape leaves and put them in a large heat-proof bowl.
• 3 pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
• 4 drain and rinse under cold water.
• 5 in the meantime, heat 1/4 cup of olive oil in a medium skillet.
• 6 add onions and cook until tender, about 5 minutes.
• 7 remove the skillet from heat and add rice, mint, lemon zest, salt to taste and pine nuts.
• 8 mix thoroughly; making sure the rice is well-coated with oil.
• 9 to fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.
• 10 repeat until all the filling in the dolmas recipe is used.
• 11 place dolmas close together and seam side down in a large skillet, in a single layer, if possible. if not, separate the layers with extra grape leaves.
• 12 drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
• 13 cover the pan tightly and simmer for 1 hour.
• 14 let the parcels cool in the liquid, then transfer to a serving platter. serve at room temperature.

Danish Aebleskiver

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

Ingredients

• 2 egg whites
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons butter, melted
• 2 cups buttermilk
• 1 cup vegetable oil (for frying)

Recipe

• 1 note: you will need an aebleskiver pan to cook these properly.
• 2 beat the egg whites until stiff.
• 3 in a separate bowl, mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth.
• 4 gently fold in the egg whites last.
• 5 put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot.
• 6 pour in about 2 tablespoons of the batter into each cup.
• 7 as soon as they get bubbly around the edge, turn them quickly (the original recipe poster states,"danish cooks use a long knitting needle, but a fork will work").
• 8 continue cooking, turning the ball to keep it from burning.

Donut-like Deep-fried Loops Or Schuerzkuchen

Total Time: 2 hrs 2 mins Preparation Time: 1 hr 12 mins Cook Time: 50 mins

Ingredients

• 3 cups flour, plus
• 3 tablespoons flour (400 grams)
• 1 (1/4 ounce) envelope dry yeast (7 grams)
• 3 tablespoons milk, lukewarm
• 3 tablespoons butter, softened (40 grams)
• 6 tablespoons sugar (75 grams)
• 1/2 cup sour cream (100 grams)
• 2 eggs
• 1/8 teaspoon cinnamon
• 1 quart oil (for frying)
• 3 tablespoons sugar, for coating

Recipe

• 1 in a small bowl dissolve yeast in milk.
• 2 put flour and cinnamon in another bowl; add milk, sugar, butter, eggs and sour cream.
• 3 mix and knead for 5 minutes until a soft dough forms; if too soft add a little more flour.
• 4 cover bowl with foil and let dough rise in a warm place until doubled in volume; about 25 minutes.
• 5 roll out dough 3/8 inch thick on a floured worktop; cut into rectangular 1 1/4 x 3 inch strips; make a lengthwise 2 inch cut into the center of each strip.
• 6 now pull one small side of a strip completely through its center cut, causing the long sides to form two loops; you should have a rectangular shape with looped sides.
• 7 let loops rise another 15 minutes in a warm place until doubled in volume.
• 8 deepfry in batches at 350 f for 4-6 minutes, turning once until golden yellow (they will darken some more when removed from oil); drain on paper towels.
• 9 turn in sugar while still hot.

Boursin Parisian Panini

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 slices hearty country bread
• 2 -3 tablespoons olive oil
• 1 (5 1/4 ounce) package black pepper boursin cheese
• 8 slices smoked turkey
• 8 slices smoked cooked ham
• 1 cup roasted red pepper
• 1 cup baby arugula leaf

Recipe

• 1 preheat panini maker or grill pan. lightly brush one side of each slice of bread with a little olive oil. spread the other side of each slice with boursin cracked pepper cheese.
• 2 for each panini, layer 2 slices each of turkey and ham, then 1/4 cup each roasted red peppers and arugula leaves in between 2 slices of prepared bread with the cheese on the inside. place panini, one at a time in panini maker or grill pan, cook 4-5 minutes or until golden brown.
• 3 cut each sandwich in half and serve immediately.

Elbow Broccoli Bake

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb.box elbow macaroni
• 2 cups broccoli florets, frozen
• 4 cups low-moisture part-skim mozzarella cheese, divided
• 1 3/4 cups milk (i use 2%)
• 1 1/2 cups freshly grated parmigiano-reggiano cheese, divided
• 1/4 cup finely chopped onion
• 4 eggs, slightly beaten
• 1 teaspoon salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 350.
• 2 bring a large pot of water to a boil.
• 3 cook elbows for 7 minutes. add broccoli and contine cooking 2 additional minutes. drain.
• 4 mix together in empty pasta pot the cooked elbows, broccoli, 3 cups of mozzarella cheese, milk, 3/4 cup of parmigiano cheese, onion, eggs and seasonings. (see note below.).
• 5 spoon into a lightly greased 13 x 9 inch baking dish. (if desired, you could spoon into 2 8" square pans and freeze one.).
• 6 sprinkle with remaining parmigiano and mozzarella cheeses. cover and bake in a 350 degree oven for 40 minutes. remove and let rest 10 minutes before serving.
• 7 note: after mixing ingredients together in pot, sample a bit before spooning into baking dish(s). if you prefer more seasonings, you could add garlic powder or other seasonings you're in the mood for to taste.

Gaspacho à Alentejana (gazpacho Alentejo's Way)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3 garlic cloves
• 1 1/2 tablespoons rock salt
• 3 tablespoons olive oil
• 3 tablespoons vinegar
• 2 ripe tomatoes
• 1/2 cucumber
• 1/2 green pepper
• dried oregano leaves
• 200 g stale old country bread (this bread doesn't crumb very easily)
• pepper
• 1 1/2 liters ice water (can substitute for tomato juice)

Recipe

• 1 in a pestle and mortar smash garlic cloves with salt. put the resulting paste in a terrine. add olive oil and vinegar and season with pepper.
• 2 puree one tomato in the blender. add to the terrine. cut in small dices the other tomato, green pepper and cucumber and add to the terrine. pour 1 1/2 liter of iced water. season with oreganos and add bread cut up in dices. wait 15 minutes and eat. good to acompaign fried fish, presunto or chouriço.

Danish (fars) Meatballs

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

Ingredients

• 8 ounces lean lamb, minced up to 10 times, it must be very finely minced
• 8 ounces veal or 8 ounces beef, minced up to 10 times it must be very finely minced
• salt and pepper
• 1 pinch allspice or 1 pinch nutmeg or 1 pinch ground cloves
• 1 eggs or 2 egg whites, lightly beaten
• 3 tablespoons flour
• 1/2-3/4 cup soda water
• 1 small onion, grated

Recipe

• 1 mix lamb and veal, seasonings.
• 2 stir in the egg.
• 3 mix flour with the liquid and add gradually to the meat.
• 4 finally add the grated onion.
• 5 beat the mixture extremely well.
• 6 cover and place in the fridge for 1 hour.
• 7 shape the meat into balls sized to suit what you are using them for.
• 8 for mock turtle soup, you will want small balls and you will want to boil them for a few minutes or you can make patties and fry them.
• 9 for appetizers, make small balls and fry them, serve with a dip in any case cook until done it is always a good idea to just cook one meat ball to check the consistency, seasoning etc.
• 10 adjust if necessary.
• 11 the important thing is to beat the meat mixture and beat it again.

Cabbage With Juniper Berries And Cream

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

Ingredients

• 1 small savoy cabbage (or green cabbage, about 1 1/2 pounds)
• sea salt
• fresh ground black pepper
• 1 1/2 tablespoons butter
• 1 leek, including 1-2-inch of greens, diced
• 10 juniper berries, bruised in a mortar (or spice grinder or food processor-1 or 2 pulses)
• 1/3-1/2 cup cream
• 1 cabbage, about 1 1/2 pounds (savoy or green)
• 8 cubes blue cheese (1/2-inch, or gorgonzola or roquefort)

Recipe

• 1 quarter the cabbage, remove the core, and cut into wide ribbons or squares. boil, uncovered, in generously salted water for 4 minutes. drain, rinse under cool water, and squeeze out the excess moisture with your hands.
• 2 melt the butter in a large skillet. add the leek, juniper, and 1 tbls. water. cook over medium heat until the leek is tender, about 5 minutes. add the cabbage and cream.
• 3 taste a piece of the cabbage and add more sea salt if needed. cover the pan and simmer over low heat 10 minutes. taste again for salt and season with pepper.
• 4 to make the cabbage stuffed cabbage with blue cheese:.
• 5 blanch and separate 8 cabbage leaves. before stuffing, remove tough vein at the base of each leaf.
• 6 place 1/2 cup of the cooked cabbage(from cabbage with juniper berries) in the center of each leaf and set a cube of blue cheese(or gorgonzola or roquefort) inside that.
• 7 roll up the leaf, folding in the sides as you gor. twist the roll in a towel to give it a plump, round shape.
• 8 steam until heated through, about 10 minutes, and serve.

Danish Anise And Almond Bread

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 1 1/2 teaspoons yeast
• 3 cups bread flour
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons anise seed
• 1/3 cup toasted almond, chopped
• 3 tablespoons unsalted butter
• 3 tablespoons canola oil
• 1 egg
• 1 egg yolk
• 3/4 cup water

Recipe

• 1 use bread machine, or.
• 2 dissolve yeast in 3/4 c warm water. let stand 10 minutes.
• 3 meanwhile, mix together the flour, sugar, salt, almonds and anise seed.
• 4 add butter, oil, egg and egg yolk to the yeast mixture. mix dry ingredients into wet ingredients.
• 5 knead dough until smooth.
• 6 put dough into greased bowl, turn over and cover. let stand in warm place until almost doubled in bulk.
• 7 punch down dough and form into round loaf. put on greased baking sheet.
• 8 let stand in warm place for 30 minutes.
• 9 brush dough with egg wash or milk.
• 10 bake at 350f for 35-45 minutes or until browned. tap bottom of loaf and if it.
• 11 sounds hollow, it should be done. cool loaf before slicing.

Ham And Haddie Pie

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

Ingredients

• Servings: 4
• 12 ounces smoked haddock
• 4 ounces bacon, chopped
• 8 ounces tomatoes, sliced
• 2 ounces sharp cheddar cheese, shredded
• butter (for frying)
• 1 small onion, chopped
• 1/2 cup breadcrumbs
• 2 -3 tablespoons water

Recipe

• 1 heat the oven to 375°f grease a medium size ovenproof dish.
• 2 melt the butter in a pan and fry the onion until it is soft. add the chopped bacon and cook for another 2/3 minutes.
• 3 arrange half of the tomato slices in the dish and cover with the onion and bacon mixture. put the haddock on top of this and top with the remaining tomato slices.
• 4 pour on the water and sprinkle with the breadcrumbs and cheese. cover with a lid or kitchen foil and cook for 20 minutes at 375°f.
• 5 remove the lid or foil and cook for another ten minutes until the topping has turned brown.

Danish Apple Slaw - Zwt 3

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1/2 cup whipping cream
• 1/2 cup mayonnaise
• 1 tablespoon sugar
• 1 large apple
• 4 cups cabbage (shredded)

Recipe

• 1 in a large bowl combine cream, mayo, and sugar. core apple, dice but do not peel.
• 2 add diced apple and cabbage to mayo mixture.
• 3 refrigerate until ready to serve.

Gary Rhodes - Lamb Chops With Apple Tart Topping

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

Ingredients

• Servings: 4
• 5 -6 apples, peeled, cored and roughly chopped
• 2 -3 apples, left whole
• 25 g caster sugar
• 1/2 lemon, juice of, only
• 4 lamb chops
• 25 g butter, melted
• salt & freshly ground black pepper, to taste

Recipe

• 1 put the cored and peeled apples in a saucepan, add half the caster sugar, the lemon juice and three tablespoons of water.
• 2 cover with a lid and cook over a medium to low heat for 10-15 minutes until tender, stirring from time to time.
• 3 the applesauce can be very chunky or lightly whisked for a smoother finish.
• 4 pre-heat the grill.
• 5 brush the lamb chops with a little of the melted butter, seasoning with salt and freshly ground black pepper.
• 6 put the chops on a grill tray with a rack, and grill them for 4-5 minutes on both sides.
• 7 meanwhile peel and core the remaining apples.
• 8 cut into thin long slices, maintaining the shape of the apple.
• 9 spread the applesauce over the chops and arrange the apple slices on top, slightly overlapping as you would for apple tart.
• 10 brush or drizzle the chops with the remaining melted butter, sprinkling with the remaining sugar and return under the grill.
• 11 cook for a few minutes and the apples are nicely toasted.
• 12 serve and enjoy.

Chicken Souvlaki

Total Time: 24 hrs 10 mins Preparation Time: 24 hrs Cook Time: 10 mins

Ingredients

• 2 -3 boneless skinless chicken breasts
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 teaspoons oregano
• 2 garlic cloves

Recipe

• 1 cut chicken into small one inch cubes.
• 2 whisk together the remaining ingredients in a bowl.
• 3 pour into “ziplocâ€? bag, add chicken and let the.
• 4 chicken marinade for 3-4 hours.
• 5 after the chicken is done marinating thread the
• 6 chicken onto 8-inch wooden skewers and barbeque,.
• 7 turning once, until cooked (around 10-15 mins).

Chicken Cream Goulash

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast
• 1 onion (large or 2 medium sliced)
• 1 cup mushroom (sliced)
• 3 tablespoons oil
• 1 roasted red pepper (skinned thinly sliced can also use a small jar store bought)
• 2 tablespoons paprika (sweet)
• 1/2 teaspoon chili powder or 1/2 teaspoon hot paprika
• 1 1/2 cups beef broth
• 1 cup sour cream
• 1 tablespoon flour
• salt

Recipe

• 1 cut chicken breast into thin strips.
• 2 peel and slice onions.
• 3 wipe mushrooms clean and slice.
• 4 heat oil in a large pan.
• 5 add chicken and lightly brown.
• 6 add onion and mushroom.
• 7 season with paprika, chili powder and salt and saute for 5 minutes.
• 8 remove pan from heat add the broth stirring to deglaze the pan.
• 9 put pan back on heat bring to boil then reduce heat and simmer for 12-15 minutes.
• 10 stir flour into the sour cream.
• 11 taste the goulash to make sure it has enough spice if not then add to your taste.
• 12 add roasted peppers to and sour cream to pan and stir to mix well.
• 13 bring back to boil for about a minute.
• 14 can be served over rice or broad egg noodles.
• 15 enjoy.

Gary Rhodes - Vegetable Soup With Cheddar & Bacon

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

Ingredients

• Servings: 4
• 350 g cauliflower florets
• 350 g leeks, trimmed & sliced
• 350 g potatoes, diced
• 140 g grated cheddar cheese
• 150 g smoked bacon, chopped
• 1 teaspoon grated nutmeg
• 850 ml vegetable stock
• 300 ml milk
• 1 teaspoon english mustard
• salt & freshly ground black pepper, to taste
• grated cheddar cheese (to garnish)

Recipe

• 1 bring the stock to boil in a large saucepan.
• 2 add the cauliflower, leeks, diced potato, nutmeg and seasoning.
• 3 cover and boil for 15 minutes until the vegetables are tender.
• 4 place the bacon pieces into a frying pan and dry-fry until crispy; set to one side.
• 5 pour the vegetables and stock into a blender and blitz until smooth.
• 6 pour back into the saucepan and stir in the milk, mustard and cheddar.
• 7 check the seasoning and bring to a simmer.
• 8 serve the soup garnished with bacon and grated cheddar cheese.

Domatokeftedes - Greek Tomato Patties

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

Ingredients

• Servings: 6
• 8 large tomatoes, chopped
• 1 large onion, peeled and chopped
• 1 teaspoon sugar
• salt and pepper
• self-raising flour
• olive oil
• 1/2 tablespoon mint, chopped

Recipe

• 1 place tomatoes, onion and sugar in bowl. mix well and season.
• 2 gradually add flour until mixture is thick but moist.
• 3 pour olive oil in frying pan and heat.
• 4 when oil is hot, drop spoonfuls of mixture in and fry on both sides until golden. drain and serve.

Dolmas-grape Leaves Stuffed With Fragrant Rice

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 cups water
• salt
• 1 cup long grain rice (or use long grain brown rice)
• 1/4 teaspoon cinnamon (preferably fresh ground)
• 1 tablespoon sugar
• 1 tablespoon unsalted butter
• 1 lemon, zest and juice of (about 2 tbls. juice)
• 1/4 cup dried currant (or use raisins)
• 1/4 cup toasted pine nuts
• black pepper (or a 5 pepper mixture)
• 20 -25 grape leaves packed in brine
• extra virgin olive oil

Recipe

• 1 bring water to a boil in a medium saucepan; add 1 teaspoons salt, then stir in the rice, cinnamon, sugar, butter, and lemon zest. allow pot to return to a boil, then cover and cook over low heat until the rice is just tender, 15-20 minutes(a littlemore for brown rice). the rice should be slightly undercooked at this point, since it will cook a little more when the dolmas steam.
• 2 move the rice to a bowl and, while it is still hot, toss with the currants(or raisins), pine nuts, and lemon juice. season to taste with salt and pepper.
• 3 rinse and drain the grape leaves, pat them dry, and snip off the stems; spread them out on a work surface. pack 1 tbls. rice in your hands to compress it and place in the center of each grape leaf. fold in the bottom and the two sides, then roll toward the top until the entire grape leaf has been rolled.
• 4 brush the dolmas lightly with a little olive oil and set in a steamer basket. place the steamer over boiling water, cover, and steam for 3-5 minutes, until heated through.
• 5 serve warm or at room temperature.

Gateau Au Chocolate I

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

Ingredients

• Servings: 4
• 70 g flour
• 100 g sugar
• 100 g unsalted butter (unsalted)
• 100 g baking chocolate
• 3 egg yolks
• 3 egg whites

Recipe

• 1 butter and flour cake pan.
• 2 melt butter and chocolate, when it's cool mix in the egg yolks.
• 3 mix the sugar and the flour, then mix into the chocolate mixture.
• 4 beat the egg whites.
• 5 fold in the egg whites into the chocolate mixture.
• 6 cook for 35-45 minutes at 170-180°c.

Gateau Nantais

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 100 g sugar
• 100 g butter
• 200 g almond powder
• 200 g flour
• 4 eggs
• 4 tablespoons rum
• 2 tablespoons rum
• confectioners' sugar (icing)

Recipe

• 1 for the icing mix icing sugar with the 2 tbsp of rum until it reaches a consistency and taste that you are happy with
• 2 let butter soften and combine the ingredients.
• 3 bake at 350-375 degrees (fahrenheit) or 200 celcius for 40 minutes.
• 4 let cool and ice, serves six or more people.

Chicken Souvlaki With Tzatziki Sauce

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

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast (or chicken tenders)
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh oregano, chopped or 1 teaspoon dried oregano, crushed
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• salt & pepper
• 1 lemon, juice of
• 1 seedless cucumber, grated
• salt, for sprinkling
• 2 cups low-fat greek yogurt (2-7 oz. containers)
• 3 -4 tablespoons lemon juice
• 4 garlic cloves, minced and made into a paste
• 2 tablespoons fresh dill or 1 teaspoon dried dill, crushed
• salt & pepper

Recipe

• 1 put chicken in zip-top plastic bag.
• 2 in a bowl or measuring cup, add lemon juice, lemon zest, oregano, garlic,.
• 3 olive oil, salt & pepper; whisk to combine.
• 4 pour marinade over chicken in bag, seal bag and shake to coat chicken.
• 5 let chicken marinate in refrigerator for 30 minutes to 2 hours, turning occasionally.
• 6 while chicken is marinating, prepare tzatziki sauce.
• 7 place grated cucumber in a colander, sprinkle with salt and let drain 30 minutes.
• 8 wring out any excess water from cucumber and combine with yogurt in a bowl.
• 9 add lemon juice, garlic, dill, salt and pepper.
• 10 stir to combine, let sit for about 15 minutes to allow flavors to marry.
• 11 heat a grill pan over medium-high heat.
• 12 add chicken to hot grill pan; discard marinade.
• 13 grill chicken 4-5 minutes per side, until cooked thoroughly.
• 14 allow chicken to rest on cutting board for 5 minutes.
• 15 squeeze lemon juice over chicken before serving.
• 16 serve with tzatziki sauce.

Ham And Cheese Stuffed Mushrooms

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 large field mushrooms, wiped and stalks removed
• 3 1/2 ounces wafer-thin smoked ham, chopped
• 4 ounces mozzarella cheese, chopped
• 1 garlic clove, peeled and crushed
• 1 tablespoon olive oil
• 6 ounces mixed salad leaves

Recipe

• 1 finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. fill the remaining eight mushrooms with the mixture.
• 2 put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.

Elegant Pimiento Cheese Spread

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 cups grated mild cheddar cheese (i like to use sharp)
• 1 cup neufchatel cheese or 1 cup cream cheese
• 1 tablespoon fresh lemon juice
• 1/3 cup warm water
• 1/2 cup chopped pimiento or 1 (4 ounce) jar roasted red peppers, drained
• 1/2 cup minced celery (i mince mine in the food processor)
• 2 scallions, part only, minced
• 1/4 cup chopped toasted pecans

Recipe

• 1 in a food processor, whirl the cheddar cheese, neufchatel, lemon juice, and water for 3 or 4 minutes, until very smooth.
• 2 transfer the cheese mixture to a bowl and stir in the pimientos, celery, and scallions.
• 3 if mixed in the spread, the pecans become soft after a couple of hours, so add them just before serving or just sprinkle them on top of each serving.
• 4 this spread will keep for 4 or 5 days in the refrigerator.
• 5 note: to toast pecans spread in a single layer on an unoiled baking sheet at 350*f.
• 6 for 5 to 10 minutes, until fragrant and golden brown.

Dolmathes (stuffed Grape Leaves)

Total Time: 44 mins Preparation Time: 5 mins Cook Time: 39 mins

Ingredients

• Servings: 4
• 1/2 lb grape leaves
• 1 lb finely chopped onion
• 1 cup rice
• 1 cup olive oil
• 1 bunch finely chopped dill
• 1 bunch finely chopped mint
• 1 lemon, juice of

Recipe

• 1 briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry.
• 2 mix the onions with half the olive oil.
• 3 after a while, mix in the rice, 250ml hot water and the remaining ingredients, except for the oil and the lemon juice.
• 4 boil the mixture for 4-5 minutes .
• 5 wrap one tablespoon of the mixture with a grapeleaf and repeat until completed.
• 6 carefully place the dolmathes in a pot with some space between them.
• 7 cover the dolmathes with a plate a add the rest of the oil and the lemon juice with 500ml of water.
• 8 boil at low heat for 30 minutes, until some water is absorbed and the rice is done.
• 9 serve cold with slices of lemon.

Gorgonzola And Olive Stuffed Grape Leaves

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 18
• 3/4 cup chopped green olives
• 3/4 cup chopped kalamata olive
• 1/2 cup crumbled gorgonzola
• 3/4 cup chopped macadamia nuts
• 5 tablespoons chopped fresh basil leaves
• 1 red bell pepper, chopped
• 3 1/2 tablespoons chopped fresh garlic
• 2 tablespoons brown sugar
• salt
• ground black pepper
• 1 (8 ounce) jar grape leaves, packed in brine

Recipe

• 1 in a bowl, mix the green olives, kalamata olives, gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar; season to taste with salt and pepper.
• 2 lay each grape leaf flat, and place a heaped tablespoonful of the olive and gorgonzola mixture in the center.
• 3 carefully fold or roll the leaves around the mixture, making sure to fold one end of leaf under the cheese/olive mixture to help hold the leaf in place; chill until serving.

Domatosaláta Choriátiki (greek Tomato Salad)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 5 tomatoes, full ripe
• 1 -2 green chili
• 20 kalamata olives, pitted
• 3 1/2 ounces feta cheese
• 4 tablespoons olive oil
• 1 tablespoon vinegar
• 1 pinch oregano
• 1 teaspoon capers, drained
• salt and pepper
• anchovy (optional)

Recipe

• 1 wash tomatoes, remove the green stem part and cut into slices (not too thin).
• 2 wash chilis and cut into thin rings. if you like it hot use 2 chilis. if you like it mild use one or mild chilis.
• 3 dice the olives.
• 4 dice the feta cheese.
• 5 arrange tomatoes on a large plate or bowl, sprinkle the chilis, olives, feta and capers over the tomatoes. if you like you can add anchovis, which you cut into thin stripes.
• 6 make a vinaigrette of oil, vinegar, oregano. salt and pepper to taste.
• 7 drizzle vinaigrette over tomato salad and serve.

Gorgonzola Cream Sauce With Sun Dried Tomatoes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons butter
• 1/4 teaspoon red pepper flakes
• 2 garlic cloves
• 1/3 cup sun-dried tomato, chopped
• 1/3 cup dry wine
• 1/4 cup chicken broth
• 6 ounces gorgonzola, crumbled
• 1/3 cup parmesan cheese, grated
• 1 cup heavy cream
• 1/4 teaspoon nutmeg

Recipe

• 1 heat butter, add garlic and red pepper, saute for 2 - 3 minutes.
• 2 add tomatoes, wine and chicken broth, cook five to eight minutes to reduce then turn off heat. cover and set aside until ready to service.
• 3 a few minutes before serving add gorgonzola, parmesan, cream and nutmeg, heat until cheese is mostly melted - serve with pasta.

Gazpacho

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 3 lbs sweet ripe tomatoes, preferably from your garden
• 3 cups cold water
• 1 1/2 large cucumbers, peeled,coarsely chopped
• 1 1/2 large onions, peeled,coarsely chopped
• 1 1/2 red bell peppers, coarsely chopped
• 6 ounces french bread, crusts trimmed,torn into bite-size pieces
• 3/4 cup dry wine
• 5 tablespoons tomato paste
• 3 tablespoons sherry wine or 3 tablespoons red wine vinegar
• 3 cloves garlic, chopped
• crouton

Recipe

• 1 puree everything (but croutons) in batches.
• 2 strain through sieve (unless you like more texture to your gazpacho), pressing on solids with back of spoon.
• 3 season to taste.
• 4 cover and chill until very cold.
• 5 enjoy.
• 6 (can be made 1 day ahead).

Dolmades (stuffed Grape Leaves With Rice And Meat

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• 1 lb ground beef
• 1 large onion, chopped
• 1/2 cup rice
• 1 egg
• 10 -15 mint leaves, minced
• 1/2 bunch parsley, chopped
• fresh dill, minced
• 4 tablespoons lemon juice
• salt
• pepper
• 1 (10 ounce) jar grape leaves (not sure of the size)
• water, if needed
• 1 tablespoon butter, melted
• 3 -4 cups chicken broth

Recipe

• 1 knead all ingredients in a bowl. if the consistency is too hard, add water, 1 tbls at a time. (up to 4 tbls).
• 2 place a small amount of mixture in leave with the vine side out.
• 3 roll/ fold tight. set aside until all are done.
• 4 pour melted butter in bottom of pan/pot with a large surface area and lid.
• 5 arrange rolled dolmades on top of melted butter. do this all at once and not as you roll them. for second layer arrange them opposite of the direction as the first layer.
• 6 pour chicken broth over top until the broth is about 2 inches above the top layer.
• 7 cover tight and simmer for 2-3 hours. add more broth as needed. watch them, they burn fast!

Dolmades (stuffed Grape Leaves)

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

Ingredients

• 1 cup plain low-fat yogurt
• 3 teaspoons dried mint, divided
• 1 teaspoon grated fresh lemon rind
• 1 teaspoon honey
• 30 large bottled grape leaves
• 2 tablespoons olive oil
• 1 3/4 cups finely chopped onions
• 1 garlic clove, minced
• 4 tablespoons fresh lemon juice, divided
• 2 cups hot cooked rice
• 1/2 cup dried currant
• 1/3 cup pine nuts, toasted
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1 (15 ounce) can chickpeas, also called garbanzo beans, rinsed and drained

Recipe

• 1 combine the yogurt, 2 teaspoons mint, lemon rind and honey in a small bowl; stir well.
• 2 cover and chill.
• 3 rinse grape leaves under cold water; drain well and pat dry with paper towels.
• 4 remove stems and discard.
• 5 heat 2 tablespoons oil in a large nonstick skillet over medium heat.
• 6 add chopped onion and sauté 10 minutes.
• 7 add garlic and sauté 1 minute. remove from heat; stir in remaining mint, 2 tablespoons lemon juice, rice and next 6 ingredients.
• 8 place stuffed grape leaves, seam sides down, in a 13x9-inch baking dish coated with cooking spray.
• 9 drizzle remaining lemon juice over leaves.
• 10 cover and bake at 350° for 30 minutes or until thoroughly heated.
• 11 serve warm or chilled with yogurt mixture.

Fish Dumplings With Warm Minced Tomatoes And Butter Sauce

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 lb firm textured fish, skinned, boned and cut into chunks (halibut, rockfish, swordfish)
• 2 large eggs
• 2/3 cup whipping cream
• 2 lbs roma tomatoes, cored and chopped
• 1 tablespoon fresh basil
• 1 teaspoon fresh oregano
• 1 teaspoon fresh marjoram
• 1 large onion, chopped
• 3/4 cup chicken broth, divided use
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 1/4 cup butter
• grated parmesan cheese
• basil leaves

Recipe

• 1 for the dumplings: puree fish in a food processor until smooth; add eggs 1 at a time, blending well after each addition.
• 2 with motor running, add cream in a steady stream.
• 3 cover and chill up to 3 hours.
• 4 for the minced tomatoes: combine tomatoes, basil, oregano and marjoram; set aside.
• 5 in a large nonstick skillet over high heat combine onion, 1/2 cup chicken broth and garlic.
• 6 stir until liquid evaporates and brown bits stick to pan.
• 7 add 1/4 cup more chicken broth and deglaze stirring to scrape up the brown bits.
• 8 about 8 minutes add tomato mixture.
• 9 stir until liquid evaporates, about 15 minutes.
• 10 can be made ahead and refrigerated.
• 11 reheat to serve.
• 12 for the butter sauce: in a small saucepan mix chicken broth with cornstarch.
• 13 stir on medium until boiling.
• 14 turn to low and add the butter all at once.
• 15 stir until butter has melted and sauce is blended and smooth.
• 16 keep warm up to 30 minutes.
• 17 stir before using.
• 18 in a large, deep frying pan, heat 1+1/2 to 2 inches salted water to boiling.
• 19 reduce heat to keep water simmering.
• 20 place 1/2 dumpling mixture in a large pastry bag with a 1/2 inch plain tip.
• 21 twist top and force mixture out in 1/2 inch long strips.
• 22 cut from tip using a wet knife and drop into simmering water.
• 23 do not crowd the dumplings in the pan or they will stick together.
• 24 if they start to stick to the bottom, carefully run a spatula underneath to release.
• 25 cook until firm, 2 or 3 minutes.
• 26 remove with a slotted spoon and drain briefly on towels.
• 27 place on a warm plate, cover and keep warm in oven at lowest setting (150°f to 170°f).
• 28 repeat until all dumpling mixture is used.
• 29 to serve: spoon the tomato mixture evenly between plates.
• 30 top with dumplings in center.
• 31 spoon butter sauce over dumplings.
• 32 sprinkle with parmesan and fresh basil leaves.

Cabbage With Caraway

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

Ingredients

• Servings: 4
• 1 savoy cabbage, cored and shredded
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 -3 teaspoons caraway seeds

Recipe

• 1 cook the cabbage in boiling water for 3 minutes until tender, then drain.
• 2 heat the oil in a frying pan.
• 3 add the onion and cook for 2 to 3 minutes until starting to soften and turn golden.
• 4 sprinkle over the caraway seeds and cook for a further 2 minutes until fragrant.
• 5 stir in the cabbage and heat through.

Baked Chicken Reuben

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

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (16 ounce) can sauerkraut, drained and pressed
• 4 slices swiss cheese
• 1 1/4 cups thousand island dressing
• 1 tablespoon chopped fresh parsley

Recipe

• 1 preheat oven to 325 degrees f.
• 2 place chicken in a lightly greased 9x13 inch baking dish.
• 3 sprinkle with salt and pepper.
• 4 place sauerkraut over chicken and top with cheese slices.
• 5 pour dressing over all and cover dish with aluminum foil.
• 6 bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear).
• 7 sprinkle with chopped parsley and serve.

Gazpacho Ala Limo Barbie

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

Ingredients

• Servings: 4
• 2 big cucumbers, peeled and diced
• 3 cups v- 8 vegetable juice (or spicy v-8)
• 1/4 cup finely chopped red onion
• 3 finely chopped very ripe tomatoes
• 10 fresh basil leaves, cut in a chiffonade
• 6 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon oregano
• 1 diced and seeded green bell pepper
• 1 -3 tablespoon crystal hot sauce
• 1 larged diced carrot
• 1/4 cup italian dressing (optional)

Recipe

• 1 mix all ingredients, adding olive oil last. chill 4 hours, serve cold.

Dolmadhes Stuffed Grapevine Leaves

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

Ingredients

• Servings: 6
• 1/4 cup anise
• 6 tablespoons butter
• 2 lbs minced beef
• 4 tablespoons olive oil
• 4 chopped onions
• 1/4 cup parsley
• 1 dash black pepper
• 1 cup rice
• 3 teaspoons salt
• 90 -100 grape leaves, if you cant get vine leaves use dark cabbage leaves

Recipe

• 1 put vine leaves in boiling water for 3 minutes,.
• 2 mix rice,meat,anise,pepper,onions and parsley.
• 3 put a tsp of filling in each leaf,roll lightly and tuck in edges but not too tight since rice will puff.
• 4 if leaves are too small use two each time.
• 5 be careful to fold leaves with their face on the outside.
• 6 take a saucepan and lay dolmadhes in layers side by side.
• 7 add 4 cups of water,butter and salt.
• 8 place a china plate on them to keep them firmly in place.
• 9 simmer slowly at f200 degrees for 90 minutes.
• 10 serve with tzatziki.

Gorgonzola Marinara

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/4 cup diced onion
• 2 teaspoons chopped fresh garlic
• 1 cup canned diced tomato
• 2 tablespoons dried basil
• 3 1/2 cups tomato sauce
• 4 ounces butter
• 4 ounces gorgonzola

Recipe

• 1 sauté the onions in oil until soft.
• 2 add garlic, tomatoes and basil and cook until tomatoes are cooked and it is all blended together 10-20 minutes.
• 3 add tomato sauce and heat to a boil.
• 4 mix butter and cheese together and stir in until melted and blended.

Fish Baked In A Dough Jacket

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

Ingredients

• 1 kg whole fish (choose a flavorful fish like trout)
• salt and pepper
• 1 lemon, cut into wedges, to serve
• 225 g flour, sifted
• 1 1/2 ml salt
• 7 g active dry yeast
• 1 egg
• 60 ml warm water
• 60 ml milk

Recipe

• 1 if needed, scale and gut fish. cut off head behind gills/dorsal fins, and cut off the tail.
• 2 wipe fish dry with a paper towel. rub inside and out with salt and pepper and put in the refrigerator.
• 3 put flour, salt, and yeast in a large mixing bowl and stir to combine.
• 4 whisk egg, milk and water in a separate bowl. add about half to the flour bowl and knead to make a soft dough. add a little more liquid if needed,.
• 5 move dough to a floured work surface and kneed until smooth. cut into two pieces, one a little larger than the other.
• 6 roll the smaller piece so that it is larger than the fish, with about 2 cm (1 1/2 in) border on all sides. place on a greased baking sheet and put the fish on top, centered.
• 7 roll the larger piece of dough until it is large enough to drape over the fish and still have 2 cm (1 1/2 in) of border. don't put it on the fish yet.
• 8 apply some warm water on the border area of the lower piece of dough. place top dough on the fish and press the border areas together to form a seal.
• 9 allow to rise for 30 minutes.
• 10 brush the remaining egg/milk/water onto the dough to form a glaze. bake 30 minutes at 180 c (350 f).

Dolmathes

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

Ingredients

• 2 lbs ground lamb
• 2 large onions (grated)
• 1/2 cup fresh parsley (minced)
• 1/2 cup long grain rice
• 2 egg whites (save yolks for sauce)
• 2 tablespoons fresh mint
• 1 lb grape leaves
• 2 quarts chicken broth
• 1 tablespoon cornstarch
• 3 cups chicken broth or 3 cups lamb broth
• 1/3 cup lemon juice
• 2 eggs
• 2 egg yolks

Recipe

• 1 mix lamb, onions, parsley, rice, egg whites and mint.
• 2 rinse, drain, and separate grape leaves.
• 3 cover bottom of saucepan with leaves to make rolling easier.
• 4 place one teaspoon filling on bottom of leaf.
• 5 fold over, fold in sides, and roll up.
• 6 repeat until all filling is used.
• 7 place closely together in layers (first one direction, then the other) in saucepan.
• 8 add 2 quarts of broth to cover rolls.
• 9 put small plate over rolls to hold down.
• 10 cover and simmer gently for one hour.
• 11 remove rolls to serving platter.
• 12 make the sauce:.
• 13 in a sauce pan, mix cornstarch with small amount of broth until smooth.
• 14 slowly add remaining broth while stirring.
• 15 add lemon juice.
• 16 beat 2 eggs and 2 reserved egg yolks.
• 17 slowly add egg mixture to broth, continuing to stir.
• 18 stir over low heat until thickened.
• 19 serve over rolls.

Gorgonzola Dip With Figs

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

Ingredients

• 1 cup gorgonzola
• 1 cup cream cheese
• 2 ounces wine, dry
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 3 dashes tabasco sauce
• dried fig, sliced

Recipe

• 1 blend cream cheese and gorgonzola until smooth.
• 2 add the remaining ingredients and blend well.
• 3 use spatula if necessary.
• 4 dip with sliced figs.

Dolmadakia ( Stuffed Grape Leaves)

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

Ingredients

• 1/2 cup long-grain rice, uncooked
• 1 1/2 cups onions, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill weed, chopped
• 1/4 cup currants
• 2 tablespoons pine nuts
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 (16 ounce) jar grape leaves, drained

Recipe

• 1 in saucepan heat 1 cup water to boiling;add rice.
• 2 return to boiling and cover; reduce heat.
• 3 simmer 10 minutes;drain.
• 4 in medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
• 5 remove leaves from jar and unroll; rinse in warm water and drain.
• 6 cut off stems and place leaves underside up, with stem ends toward you.
• 7 spoon a heaping teaspoonful of rice filling near the stem end of each.
• 8 fold lower edge of leaf over filling to cover.
• 9 fold in sides and roll up from stem end.
• 10 *don't panic if you tear leaves. reserve them with the small leaves to line the pan for cooking.
• 11 line the bottom of a dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
• 12 arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
• 13 pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
• 14 heat water to boiling;cover and reduce heat.
• 15 simmer about 45 to 50 minutes.
• 16 refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
• 17 can be made ahead to this point. after they have cooled, remove from dutch oven to a plastic container. cover and refrigerate up to 2 days.
• 18 to serve, arrange on a platter with feta cheese and greek olives.

Dolmades

Total Time: 6 hrs Preparation Time: 3 hrs 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 12
• 1 (500 g) packet grape leaves, washed
• 700 g beef mince
• 3 garlic cloves, crushed
• 2 onions, chopped very finely
• 2 tomatoes, chopped very finely
• 1 cup of half cooked rice
• 3 tablespoons butter
• salt & pepper

Recipe

• 1 combine all ingredients, except the vine leaves and refrigerate for one hour or overnight if possible.
• 2 wash the vine leaves, and cut out the big vein running down the middle of the bigger ones as this can be quite bitter.
• 3 take some smaller or broken vine leaves and use to line the base of a big, deep saucepan so the dolmades aren't touching the base.
• 4 take a teaspoonful (or more if it will fit) of the mince mixture and place it on the vine leaf. wrap and roll the leaf around the mince, ensuring all the mixture is encased within the leaf.
• 5 roll until all leaves or mince runs out (although this should be just enough to ensure none of either is left).
• 6 place stuffed leaves into the saucepan following its shape (i.e in a circular motion) until all dolmades are in the pot. ensure dolmades are also placed in the middle of the pot, again following the circular shape.
• 7 once all dolmades are in the pot, dob the butter on top (anywhere, no need to be precious about this) and cover with an inverted dinner or side plate so dolmades don't float once they start to simmer.
• 8 just cover the dolmades with water, bring to the boil, and simmer for 2.5 hours.
• 9 serve warm with tzatziki or avgolemono.
• 10 serves 10 to 12 as a main course (depending on how hungry everyone is!).

Gorgonzola Penne

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb penne, cooked and drained
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves, minced
• 2 shallots, minced
• 1 cup chicken broth
• 1/3 cup heavy whipping cream
• 8 ounces gorgonzola, crumbled
• 3 tablespoons fresh sage, finely chopped
• 2 tablespoons flour
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Recipe

• 1 sauté garlic and shallots until soft and translucent in butter and olive oil over medium heat in a large, heavy skillet.
• 2 add flour and cook for 1 minute. whisk in the chicken broth and bring to a simmer, it should take about a minute.
• 3 stir in heavy whipping cream. when cream comes to a boil add gorgonzola, sage, salt and pepper. stir until cheese melts into sauce.
• 4 reduce heat to low. add cooked pasta to skillet and toss to coat.