Free Online Recipes

Ingredients:

• 8 pieces chicken
• 4 tablespoons butter
• 1/4 cup extra virgin olive oil
• 1 1/2 cups finely chopped onions
• 1 teaspoon finely chopped or minced garlic
• 6 fresh garden tomatoes or 1 cup chopped, drained, canned plum tomatoes
• 2 tablespoons tomato paste
• 1/2 cup chicken stock
• 1 (4-inch long) cinnamon stick
• Freshly-grated Parmesan cheese

Directions:

• Grind some sea salt and black pepper over the chicken pieces.
• Heat the butter and olive oil over moderate heat in a saute pan and brown the chicken pieces. Transfer them to a plate.
• Pour off all but a thin film of fat add the onions and garlic.
• Cook and stir for a few minutes until the onions are light brown.
• Stir in tomatoes, tomato paste, chicken stock, cinnamon stick, 1/2 teaspoon of sea salt and a few grindings of black pepper.
• Bring to a boil and then return the chicken to the pan and baste it thoroughly with the sauce.
• Reduce the heat to low, cover and simmer, basting occasionally, for about 30 minutes.
• Serve with white or brown rice or pasta.
• Spoon the tomato sauce over the chicken and rice or pasta.
• Sprinkle with Parmesan cheese if desired.

Ingredients:

• Flour (for dredging)
• Salt and pepper, to taste
• 1 (3 pound) frying chicken, cut into 6 to 8 serving pieces
• 1/2 cup olive oil
• 2 large red onions, peeled, chopped
• 3 garlic cloves, peeled, minced
• 1 1/2 cups peeled, chopped plum tomatoes
• 1/2 cup dry red wine
• 1/2 cup crumbled feta cheese
• 1 cup pitted Kalamata olives, rinsed and drained
• 1 teaspoon oregano

Directions:

• Combine flour, salt and pepper on a plate and lightly dredge the chicken.
• Heat 1/3 cup olive oil in a large, deep skillet and brown the chicken on all sides, over high heat. Remove with a slotted spoon.
• Add remaining olive oil to skillet and saute onions until wilted and lightly browned.
• Add garlic and stir for 30 seconds.
• Place chicken back in the pan.
• Pour in the tomatoes and wine and season with salt and pepper.
• Cover and simmer over low heat for about 45 minutes or until the chicken is tender.
• Ten minutes before removing from heat, add the crumbled feta and stir until melted.
• Five minutes before removing from heat, add olives and oregano.
• Serve warm.

Ingredients:

• Sesame seed pastry
• 16 ounces cream cheese, softened
• 2 eggs
• 1/2 cup granulated sugar
• 1/2 cup honey
• 1/2 cup whipping cream
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground nutmeg

Directions:

• Prepare sesame seed pastry.
• Beat cream cheese in large mixer bowl on medium speed until creamy.
• Add remaining ingredients. Beat until light and fluffy.
• Pour into baked pie shell. Bake at 350 degrees F until firm, 40 to 50 minutes.
• Refrigerate until serving time.

Ingredients:

• 2 pounds fresh spinach
• 1 onion, finely chopped
• 4 tablespoons butter
• 1 cup cream sauce
• 6 eggs, beaten
• 1 cup feta cheese, finely crumbled
• Salt and pepper
• Dash of nutmeg
• 1/2 pound phyllo pastry sheets
• Butter, melted

Directions For Recipe:

• Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces.
• Saute onion in butter until soft. Add spinach and saute a few minutes longer. Cool.
• Add cream sauce, eggs, cheese and seasonings. Mix well.
• Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2-inch pan, brushing each sheet well with melted butter.
• Add spinach mixture, then place 8 phyllo pastry sheets on filling. Again, butter each sheet well.
• Bake at 350 degrees F for about 30 minutes or until crust is golden brown. Cut into small squares before serving.

Ingredients:

• 1/4 cup olive oil
• 1 (3 pound) chicken, cut into 8 pieces
• 3 cups chopped red onions
• 6 whole allspice
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• Pinch cayenne pepper
• 1 (28 ounce) can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped
• 1 cup water
• 2 tablespoon (or more) red wine vinegar
• 2 tablespoon tomato paste
• Pinch of granulated sugar
• 12 ounces perciatelli pasta or spaghetti
• Freshly grated kefalotyri cheese or Parmesan cheese

Directions:

• Heat oil in heavy large Dutch oven over medium-high heat.
• Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.
• Place chicken on platter. Add onions to Dutch oven. Saute until tender, about 5 minutes.
• Add spices. Stir until fragrant, about 1 minute.
• Stir in tomatoes and their juices and water.
• Return chicken to Dutch oven.
• Cover. Simmer over medium-low heat until chicken is very tender, about 35 minutes.
• Transfer chicken to platter. Tent with foil.
• Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven.
• Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.
• Season with salt, pepper and more vinegar, if desired.
• Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
• Transfer pasta to platter. Top with chicken, sauce and cheese.

Ingredients:

• 1kg (2 pound) piece rump steak
• 1 tablespoon olive oil
• Freshly cracked black peppercorns
• Salt
• Thyme and oregano butter:
  • 100g (4 ounces) soft butter
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 small clove garlic, crushed
  • 2 teaspoons lemon juice

Directions::

• Cut steak into 6 pieces.
• Brush each steak with oil, sprinkle with salt and pepper to taste.
• Barbecue, pan-fry or grill steaks until cooked as desired.
• Serve with slices of thyme and oregano butter.
• Thyme and oregano butter: Beat all ingredients in small bowl with electric mixer or wooden spoon until well combined. Spoon mixture onto a sheet of grease-proof paper in a rough log shape. Fold one side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a smooth log. Roll the butter in the grease-proof paper, refrigerate.

Ingredients:

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
• 1/2 cup dry red wine
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely-ground pepper
• 1 bay leaf
• 1 stick cinnamon
• 1 (8 ounce) can tomato sauce
• 1 1/2 pound pearl onions, peeled
• Crumbled feta cheese

Directions For Recipe:

• Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender. Remove with slotted spoon.
• Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes. Drain fat.
• Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese.
• Heat to boiling. Reduce heat. Cover and simmer 1 hour and 15 minutes.
• Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.
• Remove bay leaf and cinnamon. Garnish with cheese.

Ingredients:

• 2 pounds phyllo
• 2 pounds walnuts, chopped
• 1/2 teaspoon cinnamon
• 1 cup granulated sugar
• 1/2 pound butter
• Syrup:
  • 1 cup honey
  • 2 cups granulated sugar
  • 2 cups water
  • 1 cinnamon stick
  • 2 slices lemon

Directions For Recipe:

• Mix together chopped nuts, cinnamon and sugar.
• Grease an 18-inch baking pan and line with 6 layers of phyllo.
• Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut mixture is used.
• Top with 6 layers of phyllo. Cut into diamond-shaped pieces. Place a clove bud in each diamond shape. Pour melted butter over all.
• Bake 1 1/2 to 2 hours at 300 degrees F until brown, then reduce to 250 degrees F.
• Remove from oven and pour cool syrup over all.
• Syrup: Boil all syrup ingredients for 25 minutes and let cool.
• Pour cool syrup over hot baklava.

Ingredients:

• 2 cups uncooked ziti or elbow macaroni
• 3/4 pound ground beef
• 1 small onion, chopped
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt
• 1 1/2 cups grated kasseri, parmesan or romano cheese
• 1/8 teaspoon ground cinnamon
• 1 1/4 cups milk
• 3 tablespoons butter or margarine
• 1/8 teaspoon ground nutmeg

Directions For Recipe:

• Cook macaroni as directed on package. Drain.
• Cook and stir beef and onion in 10-inch skillet until beef is light brown. Drain.
• Stir in tomato sauce and salt.
• Spread half the macaroni in a greased 8-inch square baking dish. Cover with beef mixture.
• Mix 1/2 cup of the cheese and cinnamon. Sprinkle over beef mixture. Cover with remaining macaroni.
• Cook and stir milk and butter in 2-quart saucepan until butter is melted.
• Stir at least half the milk mixture gradually into beaten eggs.
• Blend into milk mixture in saucepan. Pour over macaroni.
• Sprinkle with remaining 1 cup cheese.
• Bake uncovered at 325 degrees F until brown and center is set, about 50 minutes.
• Sprinkle with nutmeg. Garnish with parsley if desired.

Ingredients:

• 7 eggs (at room temperature)
• 2 tablespoons water
• Juice of 3 lemons

Directions:

• Beat egg whites with water until stiff.
• Blend in egg yolks, then add lemon juice, beating until thick.
• With a ladle, add a small amount of hot broth to the egg mixture, blending quickly.