Free Online Recipes

Recipe ingredients:

• 1 (12 ounce) package rainbow twirls macaroni, uncooked
• 1 cup crumbled feta, Roquefort or blue cheese
• 1/2 cup chopped black olives
• 3/4 cup sliced radishes
• 1/4 cup sliced scallion
• 1 cup marinated artichoke hearts
• 1/2 cup olive or vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon oregano

Recipe method:

• Cook macaroni according to package directions. Drain.
• In a large bowl, toss hot cooked twirls with cheese, olives, radishes, scallion and artichoke hearts until well blended.
• In a small bowl, combine remaining ingredients. Toss with twirl mixture until evenly coated.
• Salt and pepper to taste. Chill.

 Recipe ingredients:

• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 4 small tomatoes, diced
• 1 1/2 pounds raw shrimp
• Salt and pepper, to taste
• 1 clove garlic, mashed
• 1 green bell pepper, diced
• 1/2 cup dry white wine
• 1 cup feta cheese

Recipe method:

• In a saucepan, heat oil. Add garlic, onion and green pepper. Saute 5 minutes.
• Add wine and tomatoes. Simmer until thick and pulpy.
• Stir in shrimp and cook 5 to 10 minutes, stirring occasionally until shrimp are pink and firm.
• Season with salt and pepper, if desired.
• Pour into serving dishes and sprinkle with feta cheese.
• Serve with rice, mixed with melted butter, ground cloves and pine nuts.

 Recipe ingredients:

• 1 pound cooked spaghetti, held warm
• 1/4 cup olive oil
• 4 cloves garlic, crushed
• 4 green onions, sliced thin
• 1 cup cherry tomatoes, split in half and seeded
• 1 handful coarsely chopped fresh spinach
• 1 cup crumbled feta cheese
• 1 tablespoon oregano
• Salt and pepper, to taste
• 1/4 pound butter

Recipe method:

• Place the cooked spaghetti in the bowl you are going to serve it in.
• Heat a saute pan and quickly saute in the olive oil the garlic followed by the green onions and then the cherry tomatoes.
• Lastly, add the spinach and as soon as the spinach is cooked pour the whole thing over the spaghetti.
• Sprinkle the feta cheese and oregano over the spaghetti and toss like a salad. Season with salt and pepper.
• Add the butter to the pan you used for sauteing and brown it. Do not burn it, just brown it. Then drizzle over the spaghetti.

Recipe ingredients:

• 3/4 pound frozen shrimp
• 1 small onion, chopped
• 1/2 teaspoon powdered or crushed oregano
• 1 bay leaf
• 1 tablespoon chopped fresh parsley
• 3 tablespoons olive oil
• 1 can tomato wedges
• 1/4 cup dry white wine
• 1/2 teaspoon salt
• Fresh ground pepper, to taste
• 1 1/2 teaspoons cornstarch
• 2 to 4 ounces feta cheese, crumbled

Recipe method:

• Saute onion and spices in oil, in a skillet or pot that can be served at the table. Drain tomatoes. Reserve juice.
• Chop tomatoes coarsely and add to skillet along with wine, salt and pepper. Cook over high heat 5 minutes.
• Mix cornstarch and reserved tomato juice and stir in. Cook over medium heat until thickened.
• Add shrimp and cook on low heat until pink and curled. Remove from heat and stir in cheese.
• Serve immediately.

 Recipe ingredients:

• 1/2 cup lukewarm water
• 2 tablespoons olive oil
• 5 tablespoons lukewarm milk
• 1 envelope active dry yeast
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons milk
• 2 tablespoons sesame seeds

Recipe method:

• Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast.
• Add 1 cup of the flour and the salt and beat with an electric mixer for 2 minutes.
• Add the remaining flour and beat to form a stiff dough.
• Knead the dough on a floured surface until smooth and elastic.
• Place in a lightly greased bowl, cover with a dish towel and allow to rise in a warm place until doubled in volume.
• Punch the dough down and form into a round loaf on a lightly-floured baking sheet.
• Beat the egg with the milk and brush the dough with the mixture.
• Sprinkle with sesame seeds, and cut a deep cross in the top of the loaf with a very sharp knife or razor blade.
• Cover and allow to rise until double in volume.
• Place a cake pan with 1 inch of water in it on the bottom shelf of the oven and preheat the oven to 400 degrees F.
• Bake the loaf for 15 minutes, then reduce the heat to 350 degrees F and bake an additional 15 minutes, until golden brown.
• Test for doneness by thumping the bottom of the loaf. It should produce a hollow sound. Cool on a rack.

 Recipe ingredients:

• 2 teaspoons salt
• 2 teaspoons dried oregano
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon cornstarch
• 1 teaspoon pepper
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe method:

• Combine all ingredients.
• Store in an airtight container.

 Recipe ingredients:

• 3/4 cup olive oil
• 1/4 cup red wine or white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon freshly-ground black pepper

Recipe method:

• Put all ingredients in small jar. Shake thoroughly.
• Chill before serving.

 Recipe ingredients:

• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons lemon juice
• 2 tablespoons chopped oregano
• Salt and freshly ground pepper
• 4 romaine lettuce, torn
• 6 medium tomatoes, cored and cut into wedges
• 6 cucumbers, peeled and sliced 1/2 inch thick
• 1/2 pound feta cheese, crumbled (about 1 1/2 cups)
• 1 cup black olives, pitted (6 ounces)

Recipe method:

• In a small bowl, whisk together the olive oil, vinegar, lemon juice and oregano.
• Season with salt and pepper.
• In a large bowl, combine the romaine, tomatoes, cucumbers, cheese and olives.
• Toss the salad with the dressing and serve at once.

Recipe ingredients:

• 1/2 teaspoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, sliced
• 1 cup brown rice
• 3 cups vegetable stock
• Salt
• Juice and grated zest of 1 lemon
• 2 tablespoons crumbled feta cheese
• 1 scallion, sliced
• 1 tablespoon chopped fresh cilantro

Recipe method:

• In a deep saute pan or saucepan, keep the oil over medium heat and saute onion and garlic for two to three minutes.
• Add the rice and continue cooking, stirring, for two minutes, until coated with oil.
• Add the stock, stirring and scraping the sides of the pan, until the rice is cooked. Season to taste with salt.
• Cover and simmer over low heat for 25 to 30 minutes.
• Set aside, covered, to steam for five to six minutes.
• Uncover and test for doneness. If the liquid is not absorbed in the rice is not tender, return to the stove for a few minutes.
• Then add the feta, scallions and cilantro. Stir gently just to mix.
• Serve immediately.

Ingredients:

• 1/2 cup rice, preferably short-grain
• 1 cinnamon stick
• 2 cups water
• 6 cups milk
• 1 1/2 tablespoons cornstarch mixed with
• 2 tablespoons milk
• 1/2 cup sugar
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• A grating of fresh nutmeg
• Ground cinnamon (for garnish)

Directions:

• Combine rice, cinnamon stick and water in a saucepan and bring to a boil.
• Lower the heat and simmer covered for 15 minutes.
• Add the milk, cornstarch mixture and sugar to the pan.
• Increase the heat to moderate and stir constantly until the mixture thickens, about 15 minutes.
• Add lemon zest, vanilla extract and nutmeg and stir to combine.
• Spoon into individual serving bowls or glasses and refrigerate for at least 2 hours.
• Dust with a little cinnamon before serving.