Free Online Recipes

Recipe ingredients:

• 3/4 pound frozen shrimp
• 1 small onion, chopped
• 1/2 teaspoon powdered or crushed oregano
• 1 bay leaf
• 1 tablespoon chopped fresh parsley
• 3 tablespoons olive oil
• 1 can tomato wedges
• 1/4 cup dry white wine
• 1/2 teaspoon salt
• Fresh ground pepper, to taste
• 1 1/2 teaspoons cornstarch
• 2 to 4 ounces feta cheese, crumbled

Recipe method:

• Saute onion and spices in oil, in a skillet or pot that can be served at the table. Drain tomatoes. Reserve juice.
• Chop tomatoes coarsely and add to skillet along with wine, salt and pepper. Cook over high heat 5 minutes.
• Mix cornstarch and reserved tomato juice and stir in. Cook over medium heat until thickened.
• Add shrimp and cook on low heat until pink and curled. Remove from heat and stir in cheese.
• Serve immediately.

 Recipe ingredients:

• 1/2 cup lukewarm water
• 2 tablespoons olive oil
• 5 tablespoons lukewarm milk
• 1 envelope active dry yeast
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 2 tablespoons sesame seeds

Recipe method:

• Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast.
• Add 1 cup of the flour and the salt and beat with an electric mixer for 2 minutes.
• Add the remaining flour and beat to form a stiff dough.
• Knead the dough on a floured surface until smooth and elastic.
• Place in a lightly greased bowl, cover with a dish towel and allow to rise in a warm place until doubled in volume.
• Punch the dough down and form into a round loaf on a lightly-floured baking sheet.
• Beat the egg with the milk and brush the dough with the mixture.
• Sprinkle with sesame seeds, and cut a deep cross in the top of the loaf with a very sharp knife or razor blade.
• Cover and allow to rise until double in volume.
• Place a cake pan with 1 inch of water in it on the bottom shelf of the oven and preheat the oven to 400 degrees F.
• Bake the loaf for 15 minutes, then reduce the heat to 350 degrees F and bake an additional 15 minutes, until golden brown.
• Test for doneness by thumping the bottom of the loaf. It should produce a hollow sound. Cool on a rack.

 Recipe ingredients:

• 2 teaspoons salt
• 2 teaspoons dried oregano
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon cornstarch
• 1 teaspoon pepper
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe method:

• Combine all ingredients.
• Store in an airtight container.

 Recipe ingredients:

• 3/4 cup olive oil
• 1/4 cup red wine or white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon freshly-ground black pepper

Recipe method:

• Put all ingredients in small jar. Shake thoroughly.
• Chill before serving.

 Recipe ingredients:

• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons lemon juice
• 2 tablespoons chopped oregano
• Salt and freshly ground pepper
• 4 romaine lettuce, torn
• 6 medium tomatoes, cored and cut into wedges
• 6 cucumbers, peeled and sliced 1/2 inch thick
• 1/2 pound feta cheese, crumbled (about 1 1/2 cups)
• 1 cup black olives, pitted (6 ounces)

Recipe method:

• In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano.
• Season with salt and pepper.
• In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and olives.
• Toss the salad with the dressing and serve at once.

Recipe ingredients:

• 1/2 teaspoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, sliced
• 1 cup brown rice
• 3 cups vegetable stock
• Salt
• Juice and grated zest of 1 lemon
• 2 tablespoons crumbled feta cheese
• 1 scallion, sliced
• 1 tablespoon chopped fresh cilantro

Recipe method:

• In a deep saute pan or saucepan, keep the oil over medium heat and saute onion and garlic for two to three minutes.
• Add the rice and continue cooking, stirring, for two minutes, until coated with oil.
• Add the stock, stirring and scraping the sides of the pan, until the rice is cooked. Season to taste with salt.
• Cover and simmer over low heat for 25 to 30 minutes.
• Set aside, covered, to steam for five to six minutes.
• Uncover and test for doneness. If the liquid is not absorbed in the rice is not tender, return to the stove for a few minutes.
• Then add the feta, scallions and cilantro. Stir gently just to mix.
• Serve immediately.

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.