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    You are in: Home / Cookbooks / Gourmet Goddesses' ZWT9 Greek Team Cookbook
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    57 recipes in

    Gourmet Goddesses' ZWT9 Greek Team Cookbook

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    1 Reviews |  By twissis

    DH is an avid fisherman & our freezer has a near endless supply of trout he catches in the summer. We're also fond of eggplant & I have a cookbook devoted to it. I found this recipe at the Food Network site & it has been a favorite for yrs now. The recipe uses whole trout cooked on a grill, but DH usually filets our trout b4 freezing. In that case, I oven-broil the trout to an almost flaky state, spread the dressing atop the filets & complete the dish under the broiler to finish cooking the trout & heat the dressing. This is incredibly good & worth the extra effort. Enjoy!

    Recipe #204823

    3 Reviews |  By twissis

    Inspired by peacefulnightdove’s lovely & yummy looking photo today of “Easy Beef Gyros” by mama’s kitchen & because beef is so expensive here in Iceland, I went looking for the classic gyro using lamb cubes … only to find it hasn’t been entered here on RZ. I decided to chg that & found this recipe at Its simple title was “Greek Gyro”, but it’s way more than that – it’s The Authentic Greek Gyro - “A Greek Grill Party” (even if served inside). It’s clearly more work than hybrid versions & requires planning, but I bet it’s well worth the effort … esp if you’re able to get the real thick Greek yoghurt & eliminate prep step #3. (Time was given by the site & didn't include marination, but did include time to make the yoghurt which can be eliminated.) I hope you enjoy these!

    Recipe #182058

    1 Reviews |  By twissis

    Found at, “This apricot dessert has a few secrets. It’s sublime, healthy & relatively low-fat. Its secret ingredient is Greek yogurt (richly thick, creamy & tart). Its secret technique is to use ingredients which are simple, fresh & in season – The golden rule for cooking. A little sugar is sprinkled over apricot halves, which are then broiled until the sugar dissolves & begins to caramelize. The fruit softens & breaks down (virtually melting into itself), but is held together by its soft skin w/a puddle of caramelized sugar pooled in the center. Whisked Greek yogurt (lightly sweetened & brightened w/lemon) is spooned over-the-top or to-the-side of the fruit & serves as a cool complement to the apricot’s warmth. It’s a luscious & fresh end to any meal.” Enjoy!

    Recipe #503116

    2 Reviews |  By twissis

    This dish from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series whisks us away to indulge ourselves w/the rich flavors of the Mediterranean. *Enjoy* - I know I will. (Times have been estimated) .. *Edited to Add* -- This recipe was included for Greece in ZWT6 due to its strong Mediterranean influence + the use of feta cheese as a primary ingredient. :-)

    Recipe #239327

    7 Reviews |  By twissis

    There's nothing better than fresh tomatoes in season & there's nothing better than this creative BLT variation. It makes a great lunch, potluck pleaser, patio party winner or picnic favorite. Recipe source is Florida Tomato Committee, altho I amended the original recipe slightly. Enjoy! .. *Edited to Add* -- This recipe was included for Greece in ZWT6 due to its use of feta cheese as a primary ingredient. :-)

    Recipe #165107

    4 Reviews |  By twissis

    This eggplant dish is from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. I have not made this yet, but I did modify the recipe & add 2 ingredients I thot were a must to make this a classic dish. Altho the ingredient list appears lengthy, 7 are of the spice variety & the rest are common ingredients w/an easy prep. My best advice is strongly resist any temptation to leave out the cinnamon. Enjoy!

    Recipe #208002

    5 Reviews |  By twissis

    This dish is being posted for ZWT. I'm fond of eggplant & lamb, so I was esp pleased to find this on the net & not find this particular version here on RZ. I was also more than just a little surprised to see cheddar cheese as an ingredient rather than the more to be expected feta cheese. The recipe source is, who acknowledged (PLS NOTE: As originally written, this recipe directs you to boil the eggplant. I had never heard of doing that & neither had my expert source, so I amended the eggplant cooking method as detailed.)

    Recipe #169829

    2 Reviews |  By twissis

    This is the final recipe I am entering from the "1 of a Kind" cookbook of the Junior League of Mobile, AL. It is yet another eggplant recipe, but 1 I found especially appealing for its use of prepared stuffing mix & simple ingredients w/a quick & easy prep. I have not tried this, but hope some of you will give it a try & enjoy the outcome.

    Recipe #208006

    4 Reviews |  By twissis

    This elegant & tasty vegetable side dish was enjoyed on our recent cruise & found in *The Carnival Experience* cookbook by Peter Leypold (Exec Chef of Carnival Cruise Lines). This is a flavor-filled & easy-fix dish that can be the star of a meal when paired w/a simple entree (or leftovers) & would be excellent as a luncheon entree or welcomed as a pot-luck dish. *Enjoy* !

    Recipe #335121

    Found at, entered for ZWT6 & modified slightly to make it more ingredient-friendly ... this low-cal & low-fat dip uses Feta cheese & combines it w/low-fat cottage cheese. Then it adds its veggie texture. I made the pimentos optional & then added capers as 2nd option (Times were estimated w/10 min allowed for ingredient prep & 10 min for combining them. Chill time is not included). *Enjoy* !

    Recipe #423553

    5 Reviews |  By twissis

    This is a great sandwich & about the best way I know to use leftover grilled chicken & roasted peppers, so plan ahead for it + marinating the mushrooms. My source is the Wildflower Bread Co in Scottsdale, AZ. Stated times do not include the original prep/cooking of the chicken & peppers or the refrigerated marination of the mushrooms. Enjoy! .. *Edited to Add* -- This recipe was included for Greece in ZWT6 due to its strong Mediterranean influence + the use of feta cheese & pesto. :-)

    Recipe #179006

    1 Reviews |  By twissis

    This recipe is being posted for ZWT II & my source is This is really an easy dessert to make & the pic at the website looked like it was taken by 1 of our great RZ photographers!

    Recipe #170215

    According to Jan Nix in her cookbook, Filo!, "Of all the savory meat triangles I've eaten at Greek Church bazaars, the best, and the one I use as a benchmark, comes from the Dalienes family. As kids, we'd stop by their house on the way home from school, and if Mary's mother was baking, she'd shoo us out of the kitchen with a plateful of her wonderful treats. Mary Dalienes, now Mary Mitchel, says her kreatopetes are more garlicky than those she grew up with." I think these are really good!

    Recipe #317784

    Based on a recipe from The Ultimate Book of Cocktails by Stuart Walton. He says, “This recipe uses Metaxa, the softly caramelly Greek brandy, together with its compatriot, aniseedy ouzo, for a thoroughly Mediterranean experience.”

    Recipe #428505

    Based on a recipe from Madge Rosenberg’s book, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says in its introduction, “You can smell lemons and oregano at sea as you come near the Greek islands that are not too stony to support growth. Oregano will grow between the cracks in rocks. This bread is comfortable with broiled or sauced fish. Toast, rub with garlic, and float in chicken or egg-lemon soup.” Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.

    Recipe #428493

    This recipe is based on one from The Complete Book of Greek Cooking, the recipe club of Saint Paul’s Greek Orthodox Cathedral. Also known as Sarmades me Avgolemono, a traditional regional dish from the northern part of Greece. The long cooking time is necessary because of the pork filling. NOTE: Leftover steamed leaves can be frozen, wrapped in plastic wrap. To use, bring to room temperature.

    Recipe #474973

    Based on a recipe from The Ultimate Book of Cocktails by Stuart Walton. He says, “If you don’t care for the sweetness of sweet sherry, go for this 1920s recipe. A dry style is given the herbal wetness of red vermouth instead.”

    Recipe #428508

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