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Zaar=Let's Go Greek!

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Cat Cora makes these to serve with her Kota Kapama(Chicken Stewed in Wine, Garlic and Cinnamon). This would also make a simple dinner paired witha big green salad. From Cat Cora's Kitchen cookbook.

Recipe #378226

Submitted by Suzanne Banfield from Basking Ridge, NJ. She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council.

Recipe #376847

Submitted by Nancy Walters, New Orleans, LA who was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council, representing the West South Central Region.

Recipe #376846

A nice savory glaze of salt, rosemary, thyme, garlic, mustard, and balsamic vinegar makes this lamb recipe sing a lovely song. Recipe developed by Ina Garten (aka the Barefoot Contessa), and slightly adapted by me.

Recipe #364972

In Greek, this recipe is called Saláta Horiátiki! Try to use really good olive oil. Recipe is adapted from Whole Foods.

Recipe #361513

I got this from the Food Network:Big Daddy's House:Catch of the Day with Aaron McCarty. This gets nice and creamy like risotto! I tweaked it just a little.

Recipe #356088

A wonderful treat! Great for holidays, or a nice Sunday brunch. Enjoy! A little history: In many historically Christian countries, buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. They are believed by some to pre-date Christianity, although the first recorded use of the term "hot cross bun" is not until 1733 it is claimed (no source found) that buns marked with a cross were eaten by Saxons in honour of the goddess Eostre (the cross is thought to have symbolised the four quarters of the moon); 'Eostre' is probably the origin of the name 'Easter'. Others claim that the Greeks marked cakes with a cross, much earlier. Cakes were certainly baked in honour of deities since very ancient times, although it is not known if they were marked. According to cookery writer Elizabeth David, Protestant English monarchs saw the buns as a dangerous hold-over of Catholic belief in England, being baked from the dough used in making the communion wafer. Protestant England attempted to ban the sale of the buns by bakers but they were too popular, and instead Elizabeth I passed a law permitting bakeries to sell them, but only at Easter and Christmas. In both Australia and New Zealand recently a chocolate version of the bun has become popular. They generally contain the same mixture of spices but chocolate chips are used instead of currants. This is due to the close association between Easter and chocolate, or simply to a love of chocolate in general. Czech hot cross buns called mazanecIn the Czech Republic, mazanec is a similar cake or sweet bread eaten at Easter time. It often has a cross marked on top. In the Maldives, cream jehi banas or cream buns in English is a favourite to the locals. It is fairly similar to hot cross buns.

Recipe #340667

Perfect for parties, these tasty little appetizers are healthy and easy to prepare! Adapted from Jessica Siegel.

Recipe #306408

I just bought some roasted carob powder, and this recipe was on the back of the can. A great alternative to chocolate.!

Recipe #300053

This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out!

Recipe #275175

This recipe is from Alton Brown's Eat This Rock! You cook the potatoes in heavily salted water and the salt crystallizes on the outside of the potatoes. It seems like a lot of salt but it works. The reviews rave over it! I have slightly adapted it. They are even good cold!

Recipe #262122

Easy to put together, throw it on the grill or roast in the oven. Serve with a Greek salad and some rustic bread. Adapted from Bobby Flay's BBQ with Bobby Flay. Enjoy!

Recipe #237322

So pretty and so good you'll be making more! This nice recipe courtesy of Tyler Florence from the show Food 911 Episode: Not Too Sweet to Eat This can be made using oranges too, adding a hint of cinnamon.

Recipe #237306

This lovely recipe came from Dave Lieberman in Good Deal with Dave Lieberman Episode: Summer Entertaining Savings Thank you Dave!

Recipe #237176

Adapted from the Barefoot Contessa show, this is easy and gets raves! You may easily halve this recipe. Feel free to add olive and cucumbers if you wish.

Recipe #229582

This is from Scott Lindquist, chef at Border Grill, via Cooking with Two Hot Tamales Cookbook.

Recipe #227324

Adapted from Mollie Katzen's Sunlight Cafe Cookboook. Lots of Greek flavors here! Try to use fresh herbs! Serve with some nice toasted whole grain bread and fresh fruit.

Recipe #222468

This is what I eat everyday for lunch. I just use what I have on hand. Feel free to change around the ingredients to please your tastes. Sometimes I even grate some beet into the mix!

Recipe #204023

This thick Greek garlic sauce makes a yummy dip to be served with vegetables, pita bread,or along with fish or chicken. Don't use a food processor or an electric mixer, which can make potatoes gluey. Adapted from Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient, by Linda and Fred Griffith.

Recipe #199091

Serve with steak, chicken, fish or whatever pleases you! Adapted from Cooking With Onions, Favorite Onion Recipes. The Spanish, Greeks and Italians all use red onions extensively. Also popular in the Southwest, West and the South!

Recipe #197182

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