Simple Greece foods??????!
We are reading the sisterhood of the traveling pants for my book club, so we wanted to make some food for us to try!.!.!.!. U know how that one girl who goes to Greece!? so we want to make Greece food, but we have no Idea what to make!.!.!. any help!? Something simple, thanks!
oh yeah is Greece and Greek the same place!?!? Www@FoodAQ@Com
oh yeah is Greece and Greek the same place!?!? Www@FoodAQ@Com
Answers:
try this:
1 (16 ounce) package elbow macaroni
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
SAUCE:
1 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups milk
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
DIRECTIONS
Cook macaroni according to package directions!. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain!. Stir in the tomato sauce, water and seasonings!. Cover and simmer for 10 minutes, stirring occasionally!. Drain macaroni!.
In a large bowl, combine the macaroni, egg and Parmesan cheese; set aside!. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth!. Gradually add milk!. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened!. Remove from the heat!. Stir a small amount to hot mixture into eggs; return all to pan, stirring constantly!. Stir in cheese!.
In a greased 3-qt!. baking dish, spread half of the macaroni mixture!. Top with beef mixture and remaining macaroni mixture!. Pour sauce over the top!. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly and heated through!. Let stand for 5 minutes before serving!.
---or---
Outstanding Greek Salad Dressing
1 clove garlic, coarsely chopped
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 pinch cayenne
1/4 cup olive oil
2 anchovy fillets, chopped or 1 teaspoon anchovy paste, chopped
To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade!. Whirl until blended!.
Continuing to whirl, gradually add the oil, drop by drop at first, then in a thinly steady stream!.
The dressing will thicken!.
Continuing to whirl, add the anchovies or anchovy paste!. Taste and add more salt, if needed!.
The dressing can be used right away or covered and left at room temperature!. If making the dressing more than 1 day ahead, cover and refrigerate!.
HOPE I HELPED!!Www@FoodAQ@Com
1 (16 ounce) package elbow macaroni
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
SAUCE:
1 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups milk
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
DIRECTIONS
Cook macaroni according to package directions!. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain!. Stir in the tomato sauce, water and seasonings!. Cover and simmer for 10 minutes, stirring occasionally!. Drain macaroni!.
In a large bowl, combine the macaroni, egg and Parmesan cheese; set aside!. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth!. Gradually add milk!. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened!. Remove from the heat!. Stir a small amount to hot mixture into eggs; return all to pan, stirring constantly!. Stir in cheese!.
In a greased 3-qt!. baking dish, spread half of the macaroni mixture!. Top with beef mixture and remaining macaroni mixture!. Pour sauce over the top!. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly and heated through!. Let stand for 5 minutes before serving!.
---or---
Outstanding Greek Salad Dressing
1 clove garlic, coarsely chopped
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 pinch cayenne
1/4 cup olive oil
2 anchovy fillets, chopped or 1 teaspoon anchovy paste, chopped
To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade!. Whirl until blended!.
Continuing to whirl, gradually add the oil, drop by drop at first, then in a thinly steady stream!.
The dressing will thicken!.
Continuing to whirl, add the anchovies or anchovy paste!. Taste and add more salt, if needed!.
The dressing can be used right away or covered and left at room temperature!. If making the dressing more than 1 day ahead, cover and refrigerate!.
HOPE I HELPED!!Www@FoodAQ@Com
Greek Baked Stuffed Shrimp
1 lb!. extra-large shrimp (16-22 count), washed, deveined and butterflied with tails on
1 roll Ritz crackers, finely crushed
1/4 cup dried parsley flakes
2 Tbsp!. grated Parmesan cheese
1/2 cup butter
2 tsp!. minced garlic
1/4 lb!. scallops, finely chopped
2 Tbsp!. fresh-squeezed lemon juice
Paprika
1!. Preheat oven to 425oF!. Place each shrimp on a cookie sheet or broiler pan that has been lined with foil!.
2!. Place roll of Ritz crackers in a plastic zipper bag!. Using a rolling pin, finely crush crackers!. Add parsley flakes and Parmesan cheese and mix well!. Set aside!.
3!. In a medium-size pan, melt butter!. Add minced garlic and chopped scallops!. Cook for 1 minute!. Add lemon juice and simmer for a couple of minutes!. Remove pan from stove!.
4!. Add dry ingredients from zipper bag and stir until well blended!. Mixture should be moist enough to mold when pinched!. Top each shrimp with a mound of about 1 tablespoon of stuffing!. Sprinkle paprika over each shrimp to give color!.
5!. Place foil loosely over shrimp and bake 10 -12 minutes until shrimp begin to turn pink in color!. Remove foil and bake another 5 - 8 minutes!.
6!. Arrange on a platter decorated with fresh greenery and place sliced lemons around the dish!. Can be served with rice pilaf or oven potatoes, a vegetable and a Caesar or Greek salad!.
Serves 4-6!.
--The Advocate, July 31, 2008
--------------------------
Greek Orzo Salad with Feta Cheese
(*orzo is rice-shaped pasta)
? (1 lb) box Orzo, boiled to al dente and drained
1 4 oz!. package feta
1 large tomato, diced
1 bunch parsley, chopped (about 1/2 cup) or chopped Watercress
Juice from 1 lemon
1 Tbsp garlic, chopped
1/4 cup olive oil
2 Tbsp White Balsamic Vinegar (optional)
1 can cannellini beans or chick peas, drained and rinsed (optional)
Chill cooked orzo by running it under cool water for a few minutes!. Drain well and toss with 2 T olive oil!. Toss with diced tomatoes, chopped parsley or watercress, a small amount of the feta, juice of lemon, oil, garlic and the vinegar!. Add in beans or peas if desired!. Let chill in the fridge for 1 hour!. Top with more feta before serving!.
------------------------
Greek Roasted Potatoes with Garlic, Lemon and Oregano
1 (5-lb!.) bag of potatoes, rinsed, peeled and cut into wedges (any type potato works fine)
1/2 cup olive oil
1 (14-oz!.) can chicken broth
Juice of 2 lemons (about 1/3 cup freshly squeezed lemon juice)
4-5 cloves garlic, sliced into slivers
1/2 stick butter, cut into small pieces
Dried oregano
Salt and black pepper
Garlic powder
Paprika
Parsley flakes
1!. Preheat oven to 425oF!. Spray a 9” x 13”or larger baking dish or pan with nonstick vegetable spray!. Place potatoes in pan and toss with olive oil to coat!.
2!. Add chicken broth!. Pour lemon juice evenly over potatoes!. Place the slivers of fresh garlic and butter pieces on the potatoes!. Sprinkle generously in the order given with dried oregano, salt, black pepper, garlic powder, paprika and parsley flakes!.
3!. Cover pan with aluminum foil!. Oven-roast the potatoes for about 1 hour!. Remove foil and gently toss potatoes with a spatula!. Test potatoes by piercing them with a fork!. Continue to bake until the potatoes are tender, about 15 minutes longer!. The potatoes can also be placed under the broiler for 2 to 3 minutes for a golden brown color!. Serve at once!.
Serves 6-8!.
--The Advocate, July 31, 2008
Www@FoodAQ@Com
1 lb!. extra-large shrimp (16-22 count), washed, deveined and butterflied with tails on
1 roll Ritz crackers, finely crushed
1/4 cup dried parsley flakes
2 Tbsp!. grated Parmesan cheese
1/2 cup butter
2 tsp!. minced garlic
1/4 lb!. scallops, finely chopped
2 Tbsp!. fresh-squeezed lemon juice
Paprika
1!. Preheat oven to 425oF!. Place each shrimp on a cookie sheet or broiler pan that has been lined with foil!.
2!. Place roll of Ritz crackers in a plastic zipper bag!. Using a rolling pin, finely crush crackers!. Add parsley flakes and Parmesan cheese and mix well!. Set aside!.
3!. In a medium-size pan, melt butter!. Add minced garlic and chopped scallops!. Cook for 1 minute!. Add lemon juice and simmer for a couple of minutes!. Remove pan from stove!.
4!. Add dry ingredients from zipper bag and stir until well blended!. Mixture should be moist enough to mold when pinched!. Top each shrimp with a mound of about 1 tablespoon of stuffing!. Sprinkle paprika over each shrimp to give color!.
5!. Place foil loosely over shrimp and bake 10 -12 minutes until shrimp begin to turn pink in color!. Remove foil and bake another 5 - 8 minutes!.
6!. Arrange on a platter decorated with fresh greenery and place sliced lemons around the dish!. Can be served with rice pilaf or oven potatoes, a vegetable and a Caesar or Greek salad!.
Serves 4-6!.
--The Advocate, July 31, 2008
--------------------------
Greek Orzo Salad with Feta Cheese
(*orzo is rice-shaped pasta)
? (1 lb) box Orzo, boiled to al dente and drained
1 4 oz!. package feta
1 large tomato, diced
1 bunch parsley, chopped (about 1/2 cup) or chopped Watercress
Juice from 1 lemon
1 Tbsp garlic, chopped
1/4 cup olive oil
2 Tbsp White Balsamic Vinegar (optional)
1 can cannellini beans or chick peas, drained and rinsed (optional)
Chill cooked orzo by running it under cool water for a few minutes!. Drain well and toss with 2 T olive oil!. Toss with diced tomatoes, chopped parsley or watercress, a small amount of the feta, juice of lemon, oil, garlic and the vinegar!. Add in beans or peas if desired!. Let chill in the fridge for 1 hour!. Top with more feta before serving!.
------------------------
Greek Roasted Potatoes with Garlic, Lemon and Oregano
1 (5-lb!.) bag of potatoes, rinsed, peeled and cut into wedges (any type potato works fine)
1/2 cup olive oil
1 (14-oz!.) can chicken broth
Juice of 2 lemons (about 1/3 cup freshly squeezed lemon juice)
4-5 cloves garlic, sliced into slivers
1/2 stick butter, cut into small pieces
Dried oregano
Salt and black pepper
Garlic powder
Paprika
Parsley flakes
1!. Preheat oven to 425oF!. Spray a 9” x 13”or larger baking dish or pan with nonstick vegetable spray!. Place potatoes in pan and toss with olive oil to coat!.
2!. Add chicken broth!. Pour lemon juice evenly over potatoes!. Place the slivers of fresh garlic and butter pieces on the potatoes!. Sprinkle generously in the order given with dried oregano, salt, black pepper, garlic powder, paprika and parsley flakes!.
3!. Cover pan with aluminum foil!. Oven-roast the potatoes for about 1 hour!. Remove foil and gently toss potatoes with a spatula!. Test potatoes by piercing them with a fork!. Continue to bake until the potatoes are tender, about 15 minutes longer!. The potatoes can also be placed under the broiler for 2 to 3 minutes for a golden brown color!. Serve at once!.
Serves 6-8!.
--The Advocate, July 31, 2008
Www@FoodAQ@Com
"Greek" is used to describe things/people/cuisine from the nation of Greece!. The simplest Greek dish I can think of is tzatziki sauce with toasted pita bread!. The tzatziki is plain yogurt, diced cucumbers, a little diced onion, lemon juice, dill, and salt!. Should be cool, tangy, and smooth!. Www@FoodAQ@Com
This site will surely help you!. http://recipestoolbar!.com!. you can download it for free, and it's safe too!. It takes only few minutes to find delicious Greek recipes you want instantly!.
Greece is the place and Greek are the people!. Www@FoodAQ@Com
Greece is the place and Greek are the people!. Www@FoodAQ@Com
What a great idea!
Go here for several recipes:
http://www!.greekrecipes!.gr/grs/
Www@FoodAQ@Com
Go here for several recipes:
http://www!.greekrecipes!.gr/grs/
Www@FoodAQ@Com