Free Online Recipes

Recipe ingredients:

• 3/4 cup butter, softened
• 1/4 cup shortening
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 egg yolk, beaten
• 1 tablespoon water
• 2 to 3 teaspoons ground cinnamon
• 2 to 3 teaspoons sesame seeds

Recipe method:

• Cream butter and shortening in a large mixing bowl. Gradually add sugar, beating well at medium speed of electric mixer.
• Add eggs, one at a time, beating well after each addition. Add vanilla extract. Beat until blended.
• Combine flour, baking powder and baking soda. Gradually add to creamed mixture, mixing after each addition. Chill dough 1 to 2 hours.
• Divide dough into fourths. Divide each fourth into 16 portions.
• Roll each portion into a 4-inch rope. Fold each rope in half, and twist.
• Place twists 2 inches apart on greased baking sheets.
• Combine egg yolk and water. Brush over twists.
• Sprinkle lightly with cinnamon and sesame seeds.
• Bake at 325 degrees F for 20 to 25 minutes or until light golden brown.
• Immediately transfer to wire racks to cool.

 Recipe ingredients:

• 2 medium eggplants
• 4 scallions, including green tops, chopped
• 6 cloves garlic, peeled and minced
• 1 cup chopped celery, including some leaves
• 2 medium tomatoes, chopped
• 1 green bell pepper, seeded and chopped
• 1/2 teaspoon crumbled bay leaves
• 1/2 teaspoon dried oregano
• 1 teaspoon dried mint
• 3 tablespoons diced fresh parsley
• 1/4 cup olive oil, divided
• 1 cup chicken broth
• Freshly-ground black pepper
• Kalamata olives (optional)
• Feta cheese (optional)

Recipe method:

• Peel eggplants lengthwise, leaving 1-inch bands of peel.
• Halve eggplants lengthwise. Scoop out centers to make boats.
• Chop scooped-out eggplant pulp. Put into a large mixing bowl.
• Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley. Mix well.
• Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish.
• Pour chicken broth and remaining olive oil into dish, around the boats.
• Cover and bake in a preheated 325 degree F oven for 45 minutes, or until eggplant is tender.
• Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

Recipe ingredients:

• 1 pound tomatoes, diced
• 1/2 cucumber, peeled and sliced
• 1 small green pepper, pith and seeds removed, thinly sliced
• 1 onion, thinly sliced
• 5 ounces feta cheese
• 12 black olives
• Pinch of oregano
• 4 tablespoons olive oil
• Salt and pepper, to taste

Recipe method:

• Place tomatoes, cucumber, pepper and onion in a bowl.
• Dress with olive oil, salt and pepper.
• Arrange feta cheese and olives on the top and sprinkle on the oregano.

Recipe ingredients:

• 6 eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups flour
• 1/3 cup vegetable oil
• 4 cups vegetable oil for deep frying
• Syrup:
  • 2 cups honey
  • 1 cup water
  • 2 tablespoons granulated sugar

Recipe method:

• Syrup: Boil for 10 to 15 minutes.
• Beat eggs well with vanilla extract. Add flour slowly, kneading lightly.
• Add the 1/3 cup oil and mix well. Separate dough into five sections.
• Keep unused portion covered to keep from drying. Roll one part on floured board until paper thin.
• With pastry wheel, cut into strips 2 inches wide and the length of pastry. Roll on a fork to form circle.
• Drop into very hot oil in a deep fat fryer so that dough will rise properly. Drain on absorbent paper.
• Dip Diples in hot syrup. Sprinkle with cinnamon and nuts.

Recipe ingredients:

• 1 1/4 cups light olive oil
• 1/3 cup granulated sugar
• 1 cup orange juice
• 3 to 4 cups flour
• 2 1/2 teaspoons baking powder
• 1 1/2 cups semolina
• 1 grated lemon rind
• 1 grated orange rind
• 1 teaspoon cloves
• 1/2 teaspoon cinnamon
• Syrup:
  • 1 cup granulated sugar
  • 1 cup honey
• Topping:
  • 1 cup walnuts, coarsely ground
  • 2 teaspoons ground cloves

Recipe method:

• Beat olive oil with sugar. Add orange juice.
• Mix 2 cups of flower with baking powder and add to oil and orange mixture.
• Beat in brandy, semolina, orange and lemon peel, cloves and cinnamon.
• Knead dough on floured surface, adding more flour as needed for strong elastic dough.
• Let stand covered for 20 minutes.
• Preheat oven to 350 degrees F.
• Shape dough into oval cookies about 2 1/2 inches long.
• Bake on oiled cookie sheet for 25 minutes. Let cool.
• In saucepan bring sugar, honey and water to a boil.
• Simmer 10 minutes and remove from heat.
• Mix walnuts with cloves and sprinkle over cookies.
• Cool before serving.

 Recipe ingredients:

• 1 pound ground lamb
• 1/2 cup very finely chopped onion
• 2 teaspoons fresh minced garlic
• 3/4 teaspoon salt, preferably sea salt
• 1/2 teaspoon dried ground marjoram
• 1/2 teaspoon dried ground rosemary
• 1/4 teaspoon black pepper

Recipe method:

• Mix everything together and let sit in the fridge for 1-2 hours. Blend in a food processor for about 1 minute.
• Form into an oblong around a spit and slow cook over a grill for around 30-45 minutes, cooking far from the coals and rotating slowly.
• Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.

 Recipe ingredients:

• 3 to 3 1/2 cups all-purpose flour (divided)
• 1/4 cup granulated sugar
• 2 packages RapidRise or fast-acting yeast
• 1 teaspoon anise seed
• 1 teaspoon salt
• 1/2 cup water (70 to 80 degrees F)
• 1/3 cup butter or margarine, cut up
• 2 whole eggs plus 1 separated egg (divided)
• 1 cup golden raisins

Recipe method:

• In large bowl, combine 1 cup flour, sugar, undissolved yeast, anise seed and salt.
• Heat water and butter until very warm (120 to 130 degrees F). Stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover. Let rest 10 minutes.
• To shape and bake dough: Remove 1/2 cup dough. Reserve. Knead raisins into remaining dough. Divide into 3 equal pieces. Form each into smooth ball. Arrange on greased baking sheet in the shape of a 3-leaf clover.
• Divide reserved dough into 4 equal pieces. Roll each into 10-inch rope. Place 2 ropes side by side. Twist together, pinching ends to seal. Repeat with remaining ropes.
• Arrange twisted ropes on 3-leaf clover in the form of a cross, tucking ends under. Cover. Let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
• Lightly beat reserved egg white. Brush on dough. Meanwhile, preheat oven to 375 degrees.
• Bake bread for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning.
• Remove from pan. Cool on wire rack.
• Bread machine method: (For 1 1/2- or 2-pound bread machines.) Using 3 1/4 cups bread flour and 3 teaspoons rapid-rise or fast-acting yeast, add ingredients to bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
• When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Proceed as directed above to shape and bake dough.

Recipe ingredients:

• 1 (12 ounce) package rainbow twirls macaroni, uncooked
• 1 cup crumbled feta, Roquefort or blue cheese
• 1/2 cup chopped black olives
• 3/4 cup sliced radishes
• 1/4 cup sliced scallion
• 1 cup marinated artichoke hearts
• 1/2 cup olive or vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon oregano

Recipe method:

• Cook macaroni according to package directions. Drain.
• In a large bowl, toss hot cooked twirls with cheese, olives, radishes, scallion and artichoke hearts until well blended.
• In a small bowl, combine remaining ingredients. Toss with twirl mixture until evenly coated.
• Salt and pepper to taste. Chill.

 Recipe ingredients:

• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 4 small tomatoes, diced
• 1 1/2 pounds raw shrimp
• Salt and pepper, to taste
• 1 clove garlic, mashed
• 1 green bell pepper, diced
• 1/2 cup dry white wine
• 1 cup feta cheese

Recipe method:

• In a saucepan, heat oil. Add garlic, onion and green pepper. Saute 5 minutes.
• Add wine and tomatoes. Simmer until thick and pulpy.
• Stir in shrimp and cook 5 to 10 minutes, stirring occasionally until shrimp are pink and firm.
• Season with salt and pepper, if desired.
• Pour into serving dishes and sprinkle with feta cheese.
• Serve with rice, mixed with melted butter, ground cloves and pine nuts.

 Recipe ingredients:

• 1 pound cooked spaghetti, held warm
• 1/4 cup olive oil
• 4 cloves garlic, crushed
• 4 green onions, sliced thin
• 1 cup cherry tomatoes, split in half and seeded
• 1 handful coarsely chopped fresh spinach
• 1 cup crumbled feta cheese
• 1 tablespoon oregano
• Salt and pepper, to taste
• 1/4 pound butter

Recipe method:

• Place the cooked spaghetti in the bowl you are going to serve it in.
• Heat a saute pan and quickly saute in the olive oil the garlic followed by the green onions and then the cherry tomatoes.
• Lastly, add the spinach and as soon as the spinach is cooked pour the whole thing over the spaghetti.
• Sprinkle the feta cheese and oregano over the spaghetti and toss like a salad. Season with salt and pepper.
• Add the butter to the pan you used for sauteing and brown it. Do not burn it, just brown it. Then drizzle over the spaghetti.