Free Online Recipes

Ingredients:

• 1/2 cup rice, preferably short-grain
• 1 cinnamon stick
• 2 cups water
• 6 cups milk
• 1 1/2 tablespoons cornstarch mixed with
• 2 tablespoons milk
• 1/2 cup sugar
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• A grating of fresh nutmeg
• Ground cinnamon (for garnish)

Directions:

• Combine rice, cinnamon stick and water in a saucepan and bring to a boil.
• Lower the heat and simmer covered for 15 minutes.
• Add the milk, cornstarch mixture and sugar to the pan.
• Increase the heat to moderate and stir constantly until the mixture thickens, about 15 minutes.
• Add lemon zest, vanilla extract and nutmeg and stir to combine.
• Spoon into individual serving bowls or glasses and refrigerate for at least 2 hours.
• Dust with a little cinnamon before serving.

Ingredients:

• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cloves garlic, minced
• 2 small bunches fresh spinach, washed well, large stems removed, and coarsely chopped
• 1/2 cup sliced pitted black olives
• Juice of 1 lemon
• 1/2 pound feta cheese, crumbled
• Pepper to taste
• 1 pound cooked penne or other short thick pasta

Directions:

• Heat olive oil in large skillet and cook onions and garlic over medium heat until translucent.
• Lower heat and add spinach and cook, covered, until wilted, but still green.
• Add chopped olives, crumbled feta cheese, pepper and lemon juice.
• Stir in cooked pasta and serve.

Ingredients:

• 1 large onion, finely minced
• 1 tablespoon vegetable oil
• 1kg (2 1/4 pound) lean minced beef or lamb
• 2 cups unseasoned breadcrumbs, moistened in about 3/4 cup warm water
• 2 eggs, beaten
• 1 1/2 tablespoons finely chopped mint
• 2 1/2 teaspoons salt
• Black pepper to taste
• 2 tablespoons Ouzo (optional)
• 1 1/2 tablespoons finely chopped fresh parsley
• Plain flour
• 1 cup olive oil and corn oil mixed

Directions:

• Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl.
• Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about 10 minutes or until mixture is a smooth paste.
• Heat the oil mix in a large frying pan to the point of fragrance.
• Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between palms of hands, I suggest that you do them in batches of say 12 - 16, each batch being enough to space evenly but separately in the frying pan.
• As each meatball is formed place them on a large plate which has been liberally covered with plain flour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the frying pan should be just ready.
• Put the batch of meatball into the pan (use kitchen tongs as the oil is very hot).
• Start on your second batch of meatballs, make them and place them on the floured plate. At this point it is time to turn the meatballs over and when you have completed this roll the second batch in the flour.
• Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and place on paper towels to drain.
• Put the second batch of meatballs into the pan to cook and carry on with the process until you have finished the mixture.

Ingredients:

• 4 to 5 large potatoes
• 1 large onion, sliced
• 1/2 cup celery, diced
• Salt and pepper
• 1/2 cup olive oil
• Juice of 2 lemons
• Parsley, chopped

Directions:

• Boil potatoes until tender and keep hot.
• Slice onion into a large bowl.
• Sprinkle with salt and cold water and allow to stand about 5 minutes. Drain.
• Slice hot potatoes and add to onions.
• Add olive oil, lemon juice and celery. Mix well to absorb dressing.
• Season to taste and garnish with chopped parsley.
• Serve warm.

Ingredients:

• 1/4 cup coarsely chopped walnuts
• 1/4 cup coarsely chopped almonds
• 1/4 cup coarsely chopped cashews
• 1/4 cup coarsely chopped pistachios
• 1 cup honey
• 1 cup chilled whipping cream

Directions:

• Preheat oven to 325 degrees F.
• Place all nuts in baking pan.
• Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool completely.
• Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes.
• Whip cream in another large bowl until stiff peaks form. Fold nuts into cream.
• Gently fold cream into honey, leaving a few steaks of cream.
• Cover and refrigerate until well chilled and slightly set, about 2 hours.
• Place dollop of honey cream on each plate. Surround with fruit and serve.

Ingredients:

• 1 head romaine or green-leaf lettuce, rinsed and torn into bite-size pieces
• 1 medium green bell pepper, thinly sliced (about 1 cup)
• 2 medium tomatoes, cut into 8 wedges each
• 1/4 cup pitted, sliced olives, Kalamata or other oil-cured variety (optional)
• 1/4 cup crumbled feta cheese
• Dressing:
  • 2 1/2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Directions:

• Dressing: In a small bowl, combine lemon juice, oil, oregano and pepper. Mix well and set aside.
• Dry lettuce thoroughly in a salad spinner or with a double layer of paper towels.
• Place in a large salad bowl.
• Add bell pepper, tomatoes, olives and feta.
• Pour the dressing over the salad. Toss gently to coat.
• Divide the salad among serving plates and serve immediately.

Ingredients:

• 6 slices whole wheat or white bread, crusts removed
• 1/2 cup mashed potatoes
• 7 cloves garlic, peeled
• 1/2 cup chopped walnuts or almonds
• 1 cup extra virgin olive oil
• 1/2 cup lemon juice, or to taste
• Salt and freshly-ground pepper, to taste

Directions:

• Soak the bread in water, then squeeze it to remove as much water as possible.
• Combine it with the potatoes, garlic and nuts in an electric food processor and process until it becomes a smooth paste.
• With the processor running, add the olive oil in a thin stream.
• Add the lemon juice, salt and pepper to taste.
• Serve with pita bread and/or raw vegetables for dipping.

Ingredients:

• 4 tablespoons butter
• 1 egg, well beaten
• 1 teaspoon flour
• 1/2 pound kasseri cheese, sliced 1/2 inch thick
• 2 tablespoons brandy
• Juice of 1/2 lemon

Directions:

• Heat the butter in a large heavy skillet over moderate heat.
• Beat the egg and flour together and dip the cheese slices into the mixture.
• Fry until well browned on both sides.
• Remove from the heat and add the brandy.
• Carefully ignite the brandy with a match and shake the skillet until the flame is extinguished.
• Squeeze the lemon juice over the cheese and serve from the skillet along with crusty bread.

Ingredients:

• 16 ounces unbleached white flour
• 4 teaspoons instant yeast
• 2 teaspoons granulated sugar
• 2 cups lukewarm water
• 1 tablespoon vegetable oil
• 2 teaspoons salt

Directions:

• Put the flour into a bowl. Make a well in the middle. Put the yeast and the sugar in the well. Pour water over. Mix slightly. Cover and put in a warm place for 15 minutes.
• Knead, adding the salt and oil, to a smooth elastic dough. Cover and put in a warm place for 15 minutes.
• Knead thoroughly and place on a baking sheet. Cover and put in a warm place for 15 minutes.
• Put into a cold oven and turn oven on to 375 degrees F. Bake for 40 to 45 minutes until golden brown.
• Let cool 20 minutes before slicing.

Ingredients:

• 1/2 chicken, cut up
• 3 cups water
• 1/2 cup (1 stick) butter
• 4 scallions, finely chopped
• 5 cups water or chicken consomme
• 1/2 cup fresh dill
• 1/2 cup parsley, finely chopped
• 1/2 cup rice
• Salt and pepper
• Avgolemeno sauce

Directions:

• Boil chicken in the 3 cups water for 50 minutes.
• Remove from heat. Strain broth and set aside.
• Chop chicken into pieces.
• Cook onion, dill and parsley in butter with 1 teaspoon salt and a dash of pepper until soft and transparent, being careful not to brown.
• Add chopped chicken and cook over moderate heat for about 5 minutes, stirring frequently.
• Add chicken broth and enough water to make 2 quarts liquid. Bring to boil and add rice.
• Reduce heat and cook until rice is done.
• Remove from heat and blend in avgolemeno sauce. Pour sauce into soup and serve immediately.