Free Online Recipes

Ingredients:

• 1 pound ground beef
• 1 cup rice
• 2 onions, ground
• 1 clove garlic, minced
• 1/2 cup vegetable oil
• 1 (6 ounce) can tomato paste, divided
• 1 1/2 tablespoons salt, divided
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon oregano
• 1 egg, well beaten
• 8 green bell peppers
• 6 cups water
• 5 medium potatoes, sliced

Directions For Recipe:

• Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon pepper, oregano and egg.
• Wash green peppers. Cut and remove seeds.
• Fill peppers with meat mixture.
• Place open side down in circle in roasting pan.
• Combine remaining ingredients except potatoes.
• Pour over peppers.
• Place potatoes in center of pan.
• Bake for 1 hour and 15 minutes at 400 degrees F.

Ingredients:

• 3 (6 ounce) jars marinated artichoke hearts, undrained
• 3/4 cup freshly grated Parmesan cheese, divided
• 1 clove garlic, minced
• 10 sheets frozen phyllo pastry, thawed

Directions For Recipe:

• Drain artichoke hearts, reserving marinade. Set marinade aside.
• Position knife blade in food processor bowl. Add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
• Place 1 phyllo sheet on wax paper (keep remaining phyllo covered).
• Lightly brush phyllo sheet with oil portion of reserved marinade.
• Sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet.
• Brush lightly with oil portion of reserved marinade.
• Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches.
• Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling and gently twist to close.
• Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
• Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.

Ingredients:

• 6 golden delicious apples
• 6 granny smith apples
• 2 tablespoons unsalted butter
• 6 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• Nut mixture:
  • 2 1/2 cups walnuts, chopped
  • 1/2 cup granulated sugar
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon cinnamon
  • 24 sheets phyllo dough
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons plain dry bread crumbs
  • 2 tablespoons honey

Directions:

• Saute the apples first to let the water evaporate ensures a crisp crust.
• Apple layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and cinnamon. Cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20 minutes. Cool.
• Nut mixture: Combine all ingredients in small bowl.
• Preheat oven to 400 degrees F.
• Trim phyllo sheets to 13 x 9-inch rectangles. Cover with plastic wrap.
• Brush a 13 x 9-inch metal baking pan with butter.
• Place 1 phyllo sheet in pan and brush with some of the melted butter.
• Layer 5 more phyllo sheets on top, brushing each with butter.
• Spread 2 cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter.
• Spread apple mixture on top. Repeat layering with 6 more phyllo sheets and butter.
• Sprinkle remaining nut mixture on top. Sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter.
• With sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at 2-inch intervals to make diamonds.
• Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on wire rack.
• Serve warm or at room temperature with whipped or ice cream

Ingredients:”

• 1 pound ground almonds
• 3/4 cup granulated sugar
• 2 tablespoons toasted bread crumbs
• 4 egg whites
• 1/2 teaspoon lemon juice
• Pinch of salt
• 1 teaspoon vanilla extract
• Rose water
• Confectioners sugar

Directions For Recipes:

• Beat egg whites with salt until stiff, then add lemon juice.
• Add almonds, sugar and crumbs to egg whites, folding them in gradually. Add vanilla extract.
• Cut a brown paper bag to fit a cookie sheet and grease the paper.
• Drop teaspoon-size macaroons onto paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that amigdalota do not burn.
• Brush cookies with rose water when they come out of the oven.
• Loosen them from paper by moistening the paper slightly and lifting off macaroons.
• Sift confectioners sugar over them and let cool.

Ingredients:

• 1 head iceburg lettuce
• 1 head romaine lettuce
• 1 lb. plum tomatoes
• 6 oz. greek or black olives, sliced
• 4 oz. sliced radishes
• 4 oz. feta cheese
• 2 oz. anchovies, optional
• Dressing:
  • 3 oz. olive oil
  • 3 oz. fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 cloves garlic, minced

Directions:

• Wash and cut lettuce into 1 1/2 inch pieces.
• Slice tomatoes in quarters.
• Combine lettuce, tomatoes, olives and radishes in large bowl.
• Mix dressing ingredients together and then toss with vegetables.
• Pour out into a shallow serving bowl.
• Crumble feta cheese over all and arrange anchovy fillets on top, if desired.