Free Online Recipes

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.

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.