Archive for the ‘Greek Cuisine’ Category

Makes: 6 Servings 3 cups cooked rice 2 6oz jars marinated artichoke hearts, coarsely chopped, reserve liquid 1 large tomato, seeded and chopped 1 medium cucumber, seeded and chopped 1 medium size red onion, chopped 1 cup crumbled feta cheese 1 2-1/4 oz can sliced black olives, drained 1/4 cup chopped fresh parsley 1 tbsp [...]

I kilo ground beef 1 cup bread crumbs 2 cups crushed tomatoes 1 large onion, minced 1 tsp dried mint 1 egg 3 tbs grated cheese 1 tbs vinegar salt and pepper flour for rolling oil for frying 1. Mix all ingredients together. 2. Form into one inch balls. 3. Heat the oil in a [...]

1 pound navy/white haricot beans, soaked overnight 1/2 cup olive oil 2 cups chopped onions 2 tsp minced garlic (optional) 1 large carrot, chopped 2 stalks celery including the leaves, chopped 1 (6 oz.) Can tomato puree 3 quarts water 1 cup chopped flat leaf parsley Salt and Pepper to taste 1. Saute the onion, [...]

Makes: 5-6 servings 1/2 kilo (1 lb 2 oz) medium-sized beans 2 medium-sized peeled sliced carrots 2 medium-sized chopped onions 2 ripe chopped tomatoes 2 stalks of chopped celery 1 teacup olive oil salt pepper 1. Soak the beans in water overnight. 2. Next day, drain and place them in a pot with water. 3. [...]

Makes: 6 Servings 3lbs chicken parts 1/2 cup butter 2 tbsp oregano 2 tbsp lemon juice 1 medium onions, chopped 1 1/2 lbs tomatoes, peeled and chopped 3 cups long-grain white rice 6 cups chicken stock 1. In a large saucepan melt butter over medium heat and add chicken. 2. Brown on all sides then [...]

1/2 lb Kefalograviera cheese 1 lemon 1/8 cup butter 1. Cut the cheese onto a slab about 3/4″ thick. 2. Heat the butter in the frying pan and sear the cheese. 3. As the cheese starts to brown pour the lemon juice over it and remove from the heat. 4. Serve hot with fresh pita [...]

Makes: 6 Servings 2 cups long grain rice 3 1/2 cups chicken broth 1 chopped carrot 1 chopped onion 1 stalk celery, chopped mushrooms, chopped salt paprika 1. Boil the rice following the normal cooking directions, but using the chicken broth instead of water. 2. Add the vegetables and the paprika.

Makes: 6 to 8 servings 3 large eggplants 2 lbs potatoes 1 onion (diced) 2 lbs ground beef 1/2 cup white wine 1/2 cup olive oil 2 tomatoes parsley, diced salt and pepper some corn oil, for frying Beshamel sauce: 4 cups warm milk 8 spoons flour 3 tbsp butter salt and pepper a pinch [...]

Makes: 50 servings 1 cup butter; or margarine 1 pack phyllo pastry 2 eggs; beaten 1 onion; finely chopped 8 oz cream cheese; cut in chunks 1/4 tsp pepper 1/2 lb feta cheese 20 oz frozen chopped spinach 1. Cook spinach according to directions and drain well. 2. Mix all ingredients except butter and pastry. [...]