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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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    Another Tzatziki recipe!

    Recipe #492963

    This dressing is perfect on veggies such as steamed green beans, broccoli, zucchini, cauliflower or any greens. It can also be used to baste meats or seafood when grilling. Once you try this simple, simple recipe you'll be hooked. Please DO NOT use dried oregano or bottled lemon juice for this recipe!!!

    Recipe #503484

    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

    I'm Hispanic, my husband is a first generation Greek-American. Suffice to say that he's a Greek Food Purist...!!! He never thought I'd be able to produce anything that would be considered authentic. This easy version of Avgolemono Sauce, I'm happy to say, passes muster. This can be served on so many things, but our favorite is over Dolmades and over stuffed peppers. Nothing scary here, it's easy so long as you temper the eggs carefully and never let the sauce come to a boil.

    Recipe #500154

    A simple bread salad. The recipe calls for stale bread, but I prefer to use fresh bread in recipes like this so there is no stale flavor. from for ZWT9

    Recipe #503203

    This is a very fresh-tasting cabbage salad - very unlike the slaws you're probably used to. Comes together in no time at all (especially if you use one of those bags of slaw mixes).

    Recipe #208518

    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

    Get your grains and beans along with veggies and even some yoghurt. This is a sandwich that is not only good, but good for you.

    Recipe #94361

    Recipe courtesy Diane Kochilas, Taste of Greece

    Recipe #503649

    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

    Tyri = cheese, Kafteri = hot, as in spicy. So there you have it, a spicy feta cheese dip or spread. Goes great on an appetizer tray and makes anything dipped in it taste fantastic. A word of caution though - don't use the dried-up feta from the grocery store. Please use a good quality feta from an ethnic deli, or at least a mass produced feta that comes packaged in brine (TJ's or WF are good options). I found this recipe on Elly Says Opa - and believe me, you'll be saying "opa", too!

    Recipe #503748

    From a DIY site called Amanda and Merrill. Unhulled sesame seeds produce a more flavorful, but coarser texture. If you want a smoother texture, use hulled.

    Recipe #487060

    Found this wonderful recipe on Salted and Styled .com. Recipe is by Libbie Summers and she named it Mornings on Mykonos. Not sure if it's an authentic Greek dish (Greek hubby never heard of it!) but the ingredients are there and it sounds heavenly!

    Recipe #503510

    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

    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

    This is so tasty! You'll never want to do green beans any other way again.

    Recipe #61130

    Tomato-feta relish from Palomino. Recipe (Bob Chamberlin / Los Angeles Times / September 29, 2011)

    Recipe #466624

    A nice alternative to ground lamb, which can be very expensive. Serve with cucumber sauce, Recipe #492963 I found this recipe online and haven't had a chance to try it yet.

    Recipe #492964

    A very refreshing salad with unusual 'croutons'.

    Recipe #70518

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