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    You are in: Home / Cookbooks / It's Greek to me
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    11 recipes in

    It's Greek to me


    Displaying up to 20 pages of results. To see all results, or register.
    22 Reviews |  By iewe

    Found this on the web, and it looks really good!

    Recipe #305413

    9 Reviews |  By Annacia

    This is a very good Mediterranean style chicken dish that I love (lemon lover here). You just brown the chicken for a few mins and add the rest of the ingredients and place it in the oven while you go about making a salad (or whatever).

    Recipe #204299

    I make these with veggie hot dogs! From Southern Living magazine, July 2012.

    Recipe #491791

    19 Reviews |  By loof

    From DrinksMixer.com....

    Recipe #503642

    Adapted from the big book of vegetarian. Tossing fresh spinach in a hot vinagrette really brings out the flavor!

    Recipe #468575

    A healthy delicious Greek dish which utilizes orzo pasta along with all the trimmings. Recipe appears in my America's Best Cookbook and was contributed by the Charlie Daniel's Angels Cookbook.

    Recipe #500714

    2 Reviews |  By Linky1

    Great for using fall pumpkins. No pumpkins? No problem - use canned pumpkin and a bit less stock. Taken from Greek Cooking by Salaman.

    Recipe #503791

    1 Reviews |  By Linky1

    From The Complete Greek Cookbook. This sounded so good; I bet you could also wrap the fish and sauce in foil and bake on the grill.

    Recipe #503644

    Found in the Complete Greek Cookbook. It looks easy and includes ingredients easily found that my family will eat!

    Recipe #503652

    1 Reviews |  By Linky1

    Taken from The Complete Greek Cookbook. According to the author, Theresa Yianilos, you will most likely be served this meat pie on any Greek ship. Note: if using raw meat, use 1 lb and follow directions for raw meat - the ingredients list wouldn't accept both cooked and raw!

    Recipe #503656

    Found in the vegetarian section of Greek Cooking cookbook. This pie, from the Sporades Islands, is different than most because it does not have a crust (most use phyllo).

    Recipe #503739


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