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    You are in: Home / Cookbooks / Gourmet Goddesses Greek 2nd cookbook
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    32 recipes in

    Gourmet Goddesses Greek 2nd cookbook

    Team submission cookbook Greece
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    I go this out of the Relish Magazine. The picture looks divine! I think would it be a great dip to impress a crowd. You can layer this dip any way you would like.

    Recipe #378010

    2 Reviews |  By Ck2plz

    This recipe comes from Californiagreekgirl website. Cook time is for the roasting the radishes. Enjoy!

    Recipe #503937

    I got this from a Kashi ad in Family Fun magazine, and just had to give it a try to use up some of the inevitable zucchini bumper crop! The flavor here is a bit mild, perhaps to make it more kid-friendly. When I make these again I will likely add something (more salt? some garlic? a flavored feta? who knows!) but they are really fine as written. We enjoyed them dipped in honey mustard.

    Recipe #485284

    I found this on and have lightened it up a bit AND cut the original recipe in half. I adore feta, I adore crackers...this is an easy win! I will say that if you use plain feta you might want to include some garlic powder, or perhaps some dried oregano. Maybe even add some olives/crushed red pepper/spinach? The possibilities are deliciously endless! Cook time does not include chill time.

    Recipe #443111

    I came up with this tonight while simultaneously craving pearl couscous, tabbouleh, and salmon. The end result was pretty yummy, so I'm documenting it here for safekeeping! We enjoyed it at room temp, but I imagine it would be good after a day in the fridge as well. Served with a nice green salad and extra feta on top this was a lovely summer meal. Cooking time does not include time to make couscous. I used 5-minute whole wheat Israeli couscous, which worked out great for a quick, easy recipe.

    Recipe #437512

    I just got this in an email from Self Magazine, and it looks good enough to hang on to! Posting for safekeeping with a few adjustments.

    Recipe #411351

    From Cooking Light--this was just too interesting for me to pass up! Posted for safekeeping. I will likely reduce the oil a bit...

    Recipe #414212

    So tonight I was a bachelorette for dinner, and whilst perusing the olive bar at my local market I dreamed up this pizza that my hubby would call chick food and I would call goddess fare ;). I made my own crust but I'm sure a pita or flatbread would be fine. Feel free to experiment; I was feeling sort of basic and didn't add lots of extra garlic, etc. but I'm sure it (along with fresh basil, crushed red pepper, you name it) would be fabulous. Whatever brings out your inner divine creature LOL!

    Recipe #332854

    I have been mad about these cookies made at my local Earthfare store for three years, and this week I was finally able to weasel the recipe out of their baker!! These little gems are excellent for folks who have wheat allergies, and they are vegan (if you don't consider honey an animal product). I hope you enjoy these little goodies as much as I do! Be forewarned: the number of servings is an estimate from their baker, as at the store they make about 30 cookies the size of your head from this recipe. I HIGHLY recommend cutting it down some for your first try.

    Recipe #315101

    This is my version of an old Cooking Light recipe (August 2004)...I discovered it while running at the gym at 6 am, and I'm SO glad I asked for a pen and paper to write it down LOL! This is absolutely a weekly standby for DH and I, and even satisfies his carnivorous appetite. The original recipe calls for golden raisins (I'm not a fan) and 2 T lemon juice.

    Recipe #285969

    3 Reviews |  By Ck2plz

    This sounds like a yummy dish! Beets are a favorite of our family. Recipe from The second set of ingredients are for the garlic sauce. The making of the garlic sauce starts at the potatoes. Cooking time us for the beets.

    Recipe #503872

    This is a side dish to serve with a main dish. Rice is usually used but Quinoa is a grain high in protein that can boost the nutritional value of the dish. Found on

    Recipe #503875

    Another great idea for when you have lots of zucchini coming out of the garden and you don't want a heavy, meat-based stuffing. The stuffing quantity is for 4-5 inch long zucchini.

    Recipe #428295

    This is a simple, quick and tasty salad for lunch. I think some sliced cucumbers would be nice with this as well.

    Recipe #428236

    ZWT 6. I adapted this recipe from a hot dish in The Little Noodle Cookbook by Patrica Stapley. I like it better cold. The original recipe called for water-packed chunk tuna, but I like to use tuna in olive oil. If you use olive oil packed tuna, you don't drain the can and you can omit 1 tbsp of olive oil from the recipe.

    Recipe #425249

    For ZWT 6 - Greece. This is a very old recipe from Sunset.

    Recipe #425688

    This sounds wonderful. I found this recipe on

    Recipe #427816

    This recipe is by Sara Foster, My Recipes. She recommends caramelized walnuts as well. YUM! This could be a great breakfast, snack or desert.

    Recipe #425703

    Delicious, easy and quick dinner. If you don't want to use wine, use the juice of one medium lemon.

    Recipe #503863

    Hearty rice side dish. I like to serve this with greek meatballs or chicken.

    Recipe #503860

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