Free Online Recipes

Recipe ingredients:

• 1 cup (2 sticks) margarine
• 1/4 cup granulated sugar
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons baking powder
• 1/2 cup orange juice
• 1 teaspoon baking soda
• 4 to 5 cups flour

Recipe method:

• Beat margarine, sugar and oil. Add baking powder and beat well.
• Add baking soda to orange juice and stir until foamy, then add to first mixture. Beat well.
• Add flour, as much as is needed to form cookies.
• Knead by hand and form cookies in oblong shape.
• Bake at 375 degrees F on ungreased cookie sheet.
• When slightly brown on the bottom, remove from oven to let cool.
• When cooled, dip cookies in 1/2 honey and 1/2 water which has been brought to a boil.
• Sprinkle with chopped walnuts and sprinkle of cinnamon.

Recipe ingredients:

• 1 broiler-fryer chicken
• 3 tablespoons olive oil
• 2/3 cup red wine
• 1 stick cinnamon
• 3 cloves
• 2 whole allspice
• 1 bay leaf
• 1 (14 ounce) can tomatoes
• 16 black or green olives
• Salt and pepper, to taste

Recipe method:

• Wash and dry chicken. Season with salt and pepper and fry in the olive oil.
• Pour wine into the pan, add spices, bay leaf and tomatoes.
• Cover and simmer for 1 hour or until the meat is tender.
• Add olives the last 10 minutes, by which time the sauce should be thick.
• Serve with rice or pasta.

 Recipe ingredients:

• 3 cups grated zucchini
• 1 teaspoon salt
• 3 eggs
• 1 cup grated feta cheese
• 1 1/2 teaspoons minced fresh mint leaves
• 3 tablespoons flour
• Pepper
• Butter

Recipe method:

• Mix zucchini with salt and let stand 1 hour.
• Squeeze out moisture.
• Beat eggs.
• Add zucchini, cheese, mint, flour and pepper to taste.
• Fry 1 tablespoon at a time in butter over medium heat.
• Brown on both sides.

Recipe ingredients:

• 3/4 cup butter, softened
• 1/4 cup shortening
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 egg yolk, beaten
• 1 tablespoon water
• 2 to 3 teaspoons ground cinnamon
• 2 to 3 teaspoons sesame seeds

Recipe method:

• Cream butter and shortening in a large mixing bowl. Gradually add sugar, beating well at medium speed of electric mixer.
• Add eggs, one at a time, beating well after each addition. Add vanilla extract. Beat until blended.
• Combine flour, baking powder and baking soda. Gradually add to creamed mixture, mixing after each addition. Chill dough 1 to 2 hours.
• Divide dough into fourths. Divide each fourth into 16 portions.
• Roll each portion into a 4-inch rope. Fold each rope in half, and twist.
• Place twists 2 inches apart on greased baking sheets.
• Combine egg yolk and water. Brush over twists.
• Sprinkle lightly with cinnamon and sesame seeds.
• Bake at 325 degrees F for 20 to 25 minutes or until light golden brown.
• Immediately transfer to wire racks to cool.

 Recipe ingredients:

• 2 medium eggplants
• 4 scallions, including green tops, chopped
• 6 cloves garlic, peeled and minced
• 1 cup chopped celery, including some leaves
• 2 medium tomatoes, chopped
• 1 green bell pepper, seeded and chopped
• 1/2 teaspoon crumbled bay leaves
• 1/2 teaspoon dried oregano
• 1 teaspoon dried mint
• 3 tablespoons diced fresh parsley
• 1/4 cup olive oil, divided
• 1 cup chicken broth
• Freshly-ground black pepper
• Kalamata olives (optional)
• Feta cheese (optional)

Recipe method:

• Peel eggplants lengthwise, leaving 1-inch bands of peel.
• Halve eggplants lengthwise. Scoop out centers to make boats.
• Chop scooped-out eggplant pulp. Put into a large mixing bowl.
• Add scallions, garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and parsley. Mix well.
• Stuff eggplant boats with mixture. Sprinkle with a little olive oil. Place boats in a baking dish.
• Pour chicken broth and remaining olive oil into dish, around the boats.
• Cover and bake in a preheated 325 degree F oven for 45 minutes, or until eggplant is tender.
• Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

Recipe ingredients:

• 1 pound tomatoes, diced
• 1/2 cucumber, peeled and sliced
• 1 small green pepper, pith and seeds removed, thinly sliced
• 1 onion, thinly sliced
• 5 ounces feta cheese
• 12 black olives
• Pinch of oregano
• 4 tablespoons olive oil
• Salt and pepper, to taste

Recipe method:

• Place tomatoes, cucumber, pepper and onion in a bowl.
• Dress with olive oil, salt and pepper.
• Arrange feta cheese and olives on the top and sprinkle on the oregano.

Recipe ingredients:

• 6 eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups flour
• 1/3 cup vegetable oil
• 4 cups vegetable oil for deep frying
• Syrup:
  • 2 cups honey
  • 1 cup water
  • 2 tablespoons granulated sugar

Recipe method:

• Syrup: Boil for 10 to 15 minutes.
• Beat eggs well with vanilla extract. Add flour slowly, kneading lightly.
• Add the 1/3 cup oil and mix well. Separate dough into five sections.
• Keep unused portion covered to keep from drying. Roll one part on floured board until paper thin.
• With pastry wheel, cut into strips 2 inches wide and the length of pastry. Roll on a fork to form circle.
• Drop into very hot oil in a deep fat fryer so that dough will rise properly. Drain on absorbent paper.
• Dip Diples in hot syrup. Sprinkle with cinnamon and nuts.

Recipe ingredients:

• 1 1/4 cups light olive oil
• 1/3 cup granulated sugar
• 1 cup orange juice
• 3 to 4 cups flour
• 2 1/2 teaspoons baking powder
• 1 1/2 cups semolina
• 1 grated lemon rind
• 1 grated orange rind
• 1 teaspoon cloves
• 1/2 teaspoon cinnamon
• Syrup:
  • 1 cup granulated sugar
  • 1 cup honey
• Topping:
  • 1 cup walnuts, coarsely ground
  • 2 teaspoons ground cloves

Recipe method:

• Beat olive oil with sugar. Add orange juice.
• Mix 2 cups of flower with baking powder and add to oil and orange mixture.
• Beat in brandy, semolina, orange and lemon peel, cloves and cinnamon.
• Knead dough on floured surface, adding more flour as needed for strong elastic dough.
• Let stand covered for 20 minutes.
• Preheat oven to 350 degrees F.
• Shape dough into oval cookies about 2 1/2 inches long.
• Bake on oiled cookie sheet for 25 minutes. Let cool.
• In saucepan bring sugar, honey and water to a boil.
• Simmer 10 minutes and remove from heat.
• Mix walnuts with cloves and sprinkle over cookies.
• Cool before serving.

 Recipe ingredients:

• 1 pound ground lamb
• 1/2 cup very finely chopped onion
• 2 teaspoons fresh minced garlic
• 3/4 teaspoon salt, preferably sea salt
• 1/2 teaspoon dried ground marjoram
• 1/2 teaspoon dried ground rosemary
• 1/4 teaspoon black pepper

Recipe method:

• Mix everything together and let sit in the fridge for 1-2 hours. Blend in a food processor for about 1 minute.
• Form into an oblong around a spit and slow cook over a grill for around 30-45 minutes, cooking far from the coals and rotating slowly.
• Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.

 Recipe ingredients:

• 3 to 3 1/2 cups all-purpose flour (divided)
• 1/4 cup granulated sugar
• 2 packages RapidRise or fast-acting yeast
• 1 teaspoon anise seed
• 1 teaspoon salt
• 1/2 cup water (70 to 80 degrees F)
• 1/3 cup butter or margarine, cut up
• 2 whole eggs plus 1 separated egg (divided)
• 1 cup golden raisins

Recipe method:

• In large bowl, combine 1 cup flour, sugar, undissolved yeast, anise seed and salt.
• Heat water and butter until very warm (120 to 130 degrees F). Stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover. Let rest 10 minutes.
• To shape and bake dough: Remove 1/2 cup dough. Reserve. Knead raisins into remaining dough. Divide into 3 equal pieces. Form each into smooth ball. Arrange on greased baking sheet in the shape of a 3-leaf clover.
• Divide reserved dough into 4 equal pieces. Roll each into 10-inch rope. Place 2 ropes side by side. Twist together, pinching ends to seal. Repeat with remaining ropes.
• Arrange twisted ropes on 3-leaf clover in the form of a cross, tucking ends under. Cover. Let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
• Lightly beat reserved egg white. Brush on dough. Meanwhile, preheat oven to 375 degrees.
• Bake bread for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning.
• Remove from pan. Cool on wire rack.
• Bread machine method: (For 1 1/2- or 2-pound bread machines.) Using 3 1/4 cups bread flour and 3 teaspoons rapid-rise or fast-acting yeast, add ingredients to bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
• When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Proceed as directed above to shape and bake dough.