Free Online Recipes

Ingredients:

• 1 (10 ounce) package frozen chopped spinach
• 1/4 cup chopped onion
• 1 small clove garlic, minced
• 3 tablespoons butter or margarine
• 3 tablespoons flour
• 1/4 teaspoon crushed tarragon (optional)
• 1/8 teaspoon fresh ground pepper
• 1 cup milk
• 2 eggs, beaten
• 1/2 cup creamed cottage cheese
• 1 cup crumbled feta cheese
• 10 (17 x 12-inch) single phyllo dough sheets, thawed
• 1/2 cup (1 stick) butter or margarine, melted

Directions:

• Cook spinach according to directions. Drain well, pressing out excess liquid.
• In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender.
• Stir in flour, tarragon and pepper. Add milk all at once. Cook and stir until mixture is thickened.
• Stir half of mixture into eggs. Return egg mixture into remaining sauce. Add cheeses and spinach. Set aside.
• Unroll phyllo dough. Cover with dampened towel.
• Remove 1 sheet of dough. Brush lightly with some of the 1/2 cup melted butter.
• Fold the sheet in thirds lengthwise. Brush top with butter.
• Place one end of the folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan.
• Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan.
• Spread spinach mixture in an 8-inch circle in center of pastry.
• Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling.
• Holding end with both hands, twist ends several times. Coil and tuck end under to from a rosette.
• Lay rosette over filling, leaving a 3-inch circle in center.
• Repeat with remaining in reverse order they were placed.
• Drizzle remaining butter over all.
• Bake at 375 degrees F for 35 to 40 minutes or until golden.
• Serve warm or cool. Cut into wedges to serve.

Ingredients:

• 1 cup butter
• 1/2 cup margarine
• 1 2/3 cups granulated sugar
• 6 eggs
• 2 cups flour
• 1 tablespoon vanilla extract
• 1 tablespoon orange or lemon juice

Directions:

• Cream butter, margarine and sugar thoroughly.
• Add eggs. Mix well.
• Add remaining ingredients. Mix well.
• Bake in a greased and floured Bundt pan at 325 degrees F for about 1 hour.
• Cool for 10 minutes, remove from pan and sprinkle with confectioners sugar.

Ingredients:

• 1/2 pound walnut meats
• 1/2 pound sweet cooking chocolate
• 9 pieces zwieback
• 1 1/2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons rose water
• Confectioners sugar

Directions:

• Put first three ingredients through the fine blade of a food chopper.
• Add sugar, cinnamon and rosewater.
• Form into 36 small balls.
• Roll in confectioners sugar.
• Store balls airtight.

Ingredients:

• 1 (3 pound) broiler chicken
• 1 medium onion, chopped fine
• 3 cups boiling water
• 1 1/2 cups canned tomatoes
• 1 teaspoon cinnamon
• 1/3 cup olive oil
• Salt and pepper

Directions:

• Clean chicken thoroughly and cut into pieces.
• Heat olive oil in pan and brown chicken on both sides.
• Add onion, cinnamon, tomato and season to taste.
• Add 1 cup water. Cover and cook over low flame until chicken is almost done.
• Remove cover. Add rice and 3 cups boiling water. Cook over low flame until rice is tender.
• Add more water, if needed. Stir occasionally, but carefully, so as not to break up the chicken pieces.
• Remove from heat and allow to stand for a few minutes before serving.

Ingredients:

• 1 (2- to 3-pound) chicken, cut up
• 3 tablespoons olive oil
• 5 cloves garlic, chopped
• 3 yellow onions, chopped
• 3 cups tomatoes (fresh or canned), chopped
• 1 (6 ounce) jar green stuffed olives or 3/4 cup salad olives
• Black pepper, to taste
• 1 tablespoon dried oregano or 2 tablespoons chopped fresh
• 1 cup dry red wine
• Salt, to taste

Directions:

• Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender.
• Add tomatoes and olives and saute until tomatoes are soft.
• Add pepper, oregano, wine and chicken.
• Cover and simmer about 30 minutes, or until tender.
• Taste for salt, as the olives are salty.

Ingredients:

• 4 large chicken breast halves (about 2 pounds)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 clove garlic, chopped
• 1 cup water
• 1 teaspoon instant chicken bouillon
• 1 (14 ounce) can small artichoke hearts, drained
• 2 tablespoons lemon juice
• 1 teaspoon cornstarch
• 2 eggs

Directions:

• Remove bones and skin from chicken breast halves. Heat oil in 10-inch skillet until hot.
• Cook chicken over medium heat until brown on both sides, about 15 minutes. Drain fat.
• Sprinkle chicken with salt, pepper and garlic. Add water and bouillon. Heat to boiling. Reduce heat. Cover and simmer 10 minutes.
• Add artichoke hearts. Cover and simmer until chicken is done and artichoke hearts are hot, about 5 minutes.
• Remove chicken and artichoke hearts to warm platter with slotted spoon. Keep warm.
• Beat lemon juice, cornstarch and egg in small bowl until smooth, using fork.
• Add enough water to pan juices to measure 1 cup. Beat into egg mixture, using fork. Return mixture to skillet.
• Heat to boiling over medium heat. Boil and stir 1 minute. Pour sauce over chicken and artichokes.
• Sprinkle with minced parsley if desired.

Ingredients:

• 1 broiler-fryer, cut up
• 5 cups water
• 1 onion, chopped
• 1 stalk celery, cut into 1-inch pieces (optional)
• 1 bay leaf
• 1 teaspoon salt
• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 3 large eggs, lightly beaten
• 1/4 cup grated Romano or Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 1 (17 ounce) package commercial frozen phyllo pastry, thawed
• 1 cup melted butter or margarine
• Celery leaves (for garnish)

Directions:

• Combine first 6 ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until tender. Remove chicken, and cool slightly. Bone chicken, cutting meat into bite-size pieces. Set aside. Remove and discard celery and bay leaf, reserving 3 cups broth and onion mixture. Set aside.
• Melt butter in a Dutch oven over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth mixture. Cook over medium heat, stirring constantly, until thickened. Gradually stir about one-fourth of hot mixture into eggs. Add to remaining hot mixture, stirring constantly. Add cheese and next 4 ingredients. Cook over low heat, stirring constantly, about 3 minutes or until thickened. Add chick and set aside.
• Unfold phyllo, and cut the stack of sheets in half crosswise. Trim each half to a 13 x 9-inch rectangle. Cover with a slightly damp towel to prevent pastry from drying out.
• Coat bottom and sides of a 13 x 9-inch pan with melted butter or margarine. Layer 15 trimmed phyllo sheets in pan, brushing each with melted butter or margarine. Spread half of chicken mixture evenly over phyllo. Top with 12 additional trimmed phyllo sheets, brushing each with melted butter or margarine. Spread remaining chicken mixture over phyllo. Top mixture with remaining trimmed phyllo sheets, brushing each with melted butter or margarine.
• With a sharp knife, cut through only the top layer of phyllo to make 12 servings. Bake, uncovered, on lowest rack in oven at 375 degrees F for 1 hour.
• Let stand 10 minutes. Garnish with celery leaves, if desired.

Ingredients:

• 6 skinless chicken breasts
• 1 large can tomato sauce
• 1 small can tomato puree
• 1 can sliced mushrooms
• 1 can ripe olives
• 1 tablespoon garlic
• 1 tablespoon lemon juice
• 1 teaspoon oregano
• 1 onion, chopped
• 1/2 cup wine or brandy (optional)
• 2 cups uncooked rice
• Salt to taste

Directions:

• Wash and remove fat from chicken.
• Bake in 350 degree F oven for about an hour.
• Meanwhile, combine all other ingredients except rice.
• Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors.
• Before serving, cook rice according to directions.
• Serve chicken and sauce over rice.

Ingredients:

• 1 cup sliced brown almonds
• 1 teaspoon baking powder
• 6 cups flour
• 1 pound sweet butter
• 1/2 cup confectioners sugar
• 2 egg yolks
• 1 ounce whiskey
• 1 teaspoon vanilla extract

Directions:

• Soften butter at room temperature until very soft.
• Beat well with an electric mixer.
• Add sugar and beat until fluffy and light colored.
• Add egg yolks and beat thoroughly.
• Sift flour and baking powder and mix into butter mixture.
• Add nuts. Sprinkle dough lightly with whiskey and knead thoroughly.
• Roll out dough and make into desired shape.
• Bake on a cookie sheet at 350 degrees F for about 20 minutes.
• After the cookies have cooled, sprinkle with confectioners sugar.

Ingredients:

• 3/4 cup butter
• 3/4 cup granulated sugar
• 1 egg
• 2 egg yolks
• 3 1/2 cups flour
• 1 beaten egg
• 2 teaspoons baking powder

Directions:

• Cream butter and sugar.
• Add the egg and egg yolks and beat until light and fluffy.
• Add flour, sifted with baking powder, knead to make a soft dough, chill for an hour and form into small rings.
• Arrange on greased baking sheets, brush with beaten egg and bake in a moderate oven for about 10-12 minutes.