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    You are in: Home / Cookbooks / RedHot Renegades Greek Cookbook
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    97 recipes in

    RedHot Renegades Greek Cookbook

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    Who doesn't like deviled eggs? This modification of a recipe from SimplyRecipes gives eggs a decidedly Greek flavor and a beautiful finished product. Perfect for a dinner party or brunch.

    Recipe #427234

    This is inspired from a recipe at Kalyn's Kitchen. It is a Greek-inspired dish, but if you're in the mood for Mexican, just replace the feta with pepper jack and the Greek seasoning blend with a Mexican blend. Similarly, you could use mozzarella and Italian seasonings for an Italian themed rice. It's very versatile.

    Recipe #427222

    Inspired by a recipe on, this easy appetizer can be scaled down to toothpick size or scaled up to skewer size. An interesting and yummy way to make a greek salad for a party or for everyday.

    Recipe #427227

    This tangy cucumber salad is perfect to go with Mexican or middle eastern food. Warning: I've made this for a few years and I'm so used to making it that I don't measure things anymore, so the amounts are approximate.

    Recipe #175775

    Looks yummy!! This recipe is especially popular in the Agrinion area (NW Greece). It uses a version of Avgolemono soup as a sauce for the meatballs or keftedes. I am leaving the metric measures so the recipe is exactly as I found it. The site does not state how many it serves or what the time is for prep, so I am guessing here. I am also assuming that minced beef is the same as ground beef in the U.S. From Posted for ZWT6.

    Recipe #428636

    Quick and simple to make and perfect as an appetizer, or equally lovely as a side dish! Wonderful on a warm day! Taken from the and posted for ZWT.

    Recipe #424813

    Halloumi is a mild, firm, white Cypriot cheese made from goats' or ewes' milk, used especially in cooked dishes. These sound amazing and simple! Prep time does not include marinating time. Taken from for ZWT.

    Recipe #424797

    'If you can't find fresh sea scallops, use peeled large shrimp, leaving the tails on. Rice pilaf or orzo would be a good accompaniment.' Taken from for ZWT. **I soak my bamboo skewers in a pitcher!

    Recipe #423347

    I received this recipe one of the many times I enjoyed the Greek Festival at the Annunciation Greek Orthodox Church in Norfolk, Virginia. Posted for ZWT.

    Recipe #422944

    Delicious sounding! How can you go wrong with cheese and olives?! Kasseri is a greek cheese made from either sheep's or goat's milk; it has a sharp, salty flavor and a cheddar-like texture. Taken from BH&Gardens Holiday Appetizers 1999 and posted for ZWT.

    Recipe #425656

    This simple recipe bursts with flavor and goodness! Taken from and posted for ZWT. Time does NOT include 'sit' time (45 minutes.)

    Recipe #428343

    Originally from the bartenders at the Proedreio in Arhanes, Crete; taken from Posted for ZWT.

    Recipe #423111

    "The importance of vine-ripened tomatoes goes without saying, but don't compromise with the bread, feta, or olive oil, either. This delicious sandwich deserves the best." Taken from for ZWT.

    Recipe #423311

    One of my fave greek dishes; taken from for ZWT.

    Recipe #423108

    Originally from bartenders at the Proedreio in Arhanes, Crete; taken from Posted for ZWT.

    Recipe #423110

    Published in Bon Appetit April 2009. I haven't made this yet but it sounds so good I wanted to save it on the zaar and share it with everyone. Prep time is a guess.

    Recipe #359241

    Fifteen minutes in the oven and these cheeses are transformed into hot savory mezethes, appetizers, or even side dishes. Feta and kasseri cheeses are most common. A saganaki is a small, two-handled pan, which gives its name to these oven- or stove-to-table dishes that use it. In the market, look for small paella pans or small au gratin dishes. Taken from Nancy Gaifyllia, former Guide.

    Recipe #423115

    In Greek: pronounced (take a deep breath) zah-bon-oh-tee-roh-floh-YEH-res These delightful appetizers are a delicious combination of ham and cheese, rolled up in phyllo and dipped in grated cheese before frying. In Greek, they're called floyeres (flutes) because of the shape. Make Ahead: Flutes can be formed in the phyllo a few days ahead, and kept covered (airtight) in the refrigerator. Dip in egg whites and grated cheese and fry just before serving. Don't like ham? Leave it out, and use just the cheese filling. From Nancy Gaifyllia, former Guide. Taken from for ZWT.

    Recipe #423120

    Recipe #360871

    I saved this a while back ago on Zaar for safe keeping. I think this is from With their delicate, tender flesh and thinner, more elongated shape, Italian eggplant - they’re dark purple, like regular eggplant - are great to stuff. Select vegetables that are firm to the touch and have no wrinkles. Halve the eggplant, brush them with oil, and bake them until they’re soft enough to scoop out the flesh. For the stuffing, saute a shallot with garlic and ground coriander, and add fresh tomatoes and the flesh of the eggplant. Stir in ricotta, fresh herbs, ham, and pecorino cheese. Stuffed eggplant can be made in advance and reheated just before serving. For the days when you’d rather be outside than in.

    Recipe #428511

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