Free Online Recipes

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.

Ingredients:

• 1 1/2 pounds stew meat
• 1 large onion, chopped
• Salt and pepper, to taste
• 1 teaspoon cinnamon
• 3 small cans tomato sauce
• 10 to 12 medium zucchini

Directions:

• Slice zucchini lengthwise. Brown in oil and drain. Put onto a large platter.
• Brown onion until clear. Add meat, then brown. Add tomato sauce and spices and simmer until done. Add water if needed.
• Pour this over zucchini and serve.
• Sprinkle on just a bit of cinnamon and grate Romano cheese over the top.
• This may be served over spaghetti instead of zucchini.

Ingredients:

• 1/2 cup minced onion
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons vegetable oil
• 1/2 cup dry white wine
• 4 ripe medium tomatoes, peeled, seeded and chopped
• 1 small clove garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 3/4 teaspoon oregano
• 4 ounces feta cheese, crumbled
• 1 pound raw large shrimp, shelled and de-veined
• 1/4 cup chopped fresh parsley

Directions For Recipe:

• In a heavy skillet, saute onion in butter and oil until soft.
• Add wine, tomatoes, garlic, salt, pepper and oregano.
• Bring to boil, lower heat to medium, and simmer until sauce is slightly thickened.
• Stir in cheese and simmer for 10 to 15 minutes.
• Adjust seasonings.
• Just before serving, add shrimp to hot sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook.
• Garnish with parsley and serve immediately in large bowls with crusty French bread.

Ingredients:

• Syrup:
  • 3/4 cup water
  • 1 cup granulated sugar
  • Juice of 1 lemon
  • 1 edge of orange rind
  • 1 cinnamon stick
• Pastry:
  • 2 quarts milk
  • 1 cup farina
  • 6 eggs
  • 3/4 pound unsalted sweet butter
  • 2 teaspoons vanilla extract
  • 20 phyllo sheets

Directions:

• Syrup: Boil for 10 minutes. Cool. Prepare this before making pastry.
• Heat milk to scalding. Beat eggs until thick. Add farina and mix. Add mixture to milk with 1/4 pound butter.
• Heat, stirring, until thickened. Remove from heat. Add vanilla extract.
• Melt remaining butter and butter bottom and sides of a 10 x 14 x 2-inch pan.
• Place 10 buttered phyllo leaves in pan.
• Pour farina mixture in and cover with remaining phyllo, buttering each leaf as it is laid.
• Butter the top sheet very well and score into diamond-shaped pieces.
• Bake at 350 degrees F for 50 to 60 minutes.
• Pour the cooled syrup over hot pastry.

Ingredients:

• 3/4 cup brown lentils
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 (3 ounce) can tomato puree
• 8 ounces fresh tomatoes, peeled and seeded
• Good pinch of oregano
• 2 tablespoons olive oil
• 3 3/4 cups water
• Salt, to taste
• Pepper, to taste

Directions:

• Cover lentils with cold water and bring to boil.
• Drain lentils and return to the pan with 1 1/2 pints water, garlic, onion, tomato puree, fresh tomatoes, oregano and olive oil.
• Bring to a boil and simmer until the lentils are soft.
• Remove from heat and blend, but stop blending before the mixture gets too smooth.
• Season to taste.