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    17 Recipes

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    I'm sure you've heard of this one. This happens to be my recipe.

    Recipe #189525

    Cabbage stuffed with meat and rice and coated with a lovely Greek tomato sauce. My husband DESPISES cabbage and last night all that changed when he tasted this dish. He couldn't believe that I got him to eat this stuff, but I managed to do it. You might to make sure you have an immaculately clean sink for this dish because you will transporting a hot head of cabbage back and forth, from the sink to the pot with a slotted spoon. Unless you guys find an easier method.

    Recipe #189222

    This quintessential recipe must be accompanied by scordalia and beet salad-- otherwise it's not the same.

    Recipe #189055

    A typical yet mouth-watering Greek delicacy. You can use a whole chicken, drumsticks, thighs, whatever your heart desires. The last time I made this, I did it with leg quarters, and it came out heavenly.

    Recipe #188759

    This recipe was inspired by my aunt Dalla in Greece. I made this for the first time yesterday, and it came out very very very very very very very very very very very very TASTY! IMPORTANT: Okay, here's the thing about this recipe: The Béchamel: If you like thick and rich, I would not follow the recipe below for the béchamel. Instead, I would use one whole stick of butter, add enough flour until the mixture turns into a ball, and then gradually add 4 cups of milk. This is the béchamel that I use for pastitsio and moussaka. However, I think that this is way too heavy for this recipe, although if anyone does decide to do that, please let me know how it comes out.

    Recipe #188729

    The smell of these babies frying in extra virgin olive oil reminds me of my childhood days in Kefalonia. The aroma would perfume the whole village when my yiayia would fry these potatoes. Back when I was a little girl in the 80's, Greeks were still only using extra virgin olive oil, even for frying. Nowadays, it's a bit different in Greece with cheaper oils readily available. You can use corn oil if you want to make these often, but you have to do it at least once with extra virgin olive oil. Don't be cheap.

    Recipe #188481

    Forget sautéing the onions, adding that blasted bay leaf, or the boring chicken bouillon to your rice. All you need is a nice plain, simple rice to accompany all your stews and saucy or juicy foods. The peas in this recipe bring out the wonderful taste of rice.

    Recipe #188480

    This a Greek version of Bolognese. I consider it to be much tastier and more exotic than that typical marinara-based sauce taste that we are all used to here in America. I'm sure you all know how to boil pasta so I won't bother with telling you that. Just remember to cook it just a tiny bit over "al-dente" to be true to its Greek nature. Also, I prefer to eat this with 1 pound of thin spaghetti. Oh, and don't be stingy with the salt in the pasta water. It should taste like the sea, preferably the Mediterranean and not Long Island Sound. Coat the pasta with some margarine or some extra virgin olive oil.

    Recipe #188479

    I made this by accident and it came out insanely delicious. Don't eat too much of this because your guests might think you're insanely smelly or that some chemical warfare took place in your house.

    Recipe #188371

    A Greek way to prepare fish. It's very tasty and is a nice alternative to frying. Flounder, sole, porgy, any fish will basically do---I guess.

    Recipe #188365

    Another way to prepare cauliflower other than just boiling it.

    Recipe #188362

    Most people cringe at the thought of ingesting brussels sprout, but try it the Greek way. It just might change your mind.

    Recipe #188360

    I love and eat lettuce so much that in Greek everybody calls me "katsika" or female goat. Girls, eat this to maintain your figure and who cares if they call you a female goat cause you're ingesting this, at least they're not calling you that other female creature name that most of us get pinned with. Hmph. Oh, and note to non-Hellenes: Do not RIP or HALVE your head of lettuce and serve it like that. It doesn't fit in your mouth like that unless your Mr.Jagger! You have to finely slice it. Sorry to sound like a snot rag, but I hate ordering salads here because the lettuce is cut so big, the dressing splatters into my eye as I'm chewing, and ugh disaster. Cut your lettuce so it takes on an almost "shredded" look--Please.

    Recipe #188356

    This is one of my best recipes and my ex-husband was actually hesitant (just a little, the miscreant--George, I know you will probably read this trying to steal my recipes, so relax...we need some entertainment value here)to leave me due to the fact that no other woman could make this like moi.

    Recipe #188354

    This dish is delicious. I honestly thought that this would be one of my popular ones, but I guess not. So, I urge you to try this, PLEASE! It is so YUMMY! You may also deglaze with some white wine, although it's not necessary.

    Recipe #188352

    This another great Greek veggie dish. You may also make this minus the peas. By the way, I say to use frozen artichokes...but you can use fresh (I can't be bothered with cleaning them sometimes, so frozen is a good substitute because they still taste like fresh artichokes) or even those canned things (eh, they taste a bit sour to me so watch the lemon juice amount if you use these).

    Recipe #188351

    This a simple recipe that I learned from watching my mother, Stamatina. This soup is rich in iron and taste.

    Recipe #188350


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