Free Online Recipes

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.

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.