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Greek Leg of Lamb

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Country of the Food: Greece | Email to Author               Posted on 20 April 2003 @ 09:41:18

Leg of lamb
many cloves of garlic
lots of oregano and pepper
lots of lemon juice
a bit of salt


Place many cloves of garlic under the skin/into the meat all around the leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of salt on to the meat. Cover with aluminum foil & bake. The meat should still be brown/pink when done (Approx 1.5 hrs). Uncover the last 1/2 hour to get a crust on the leg.

 

Easter Greek Lamb

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Country of the Food: Greek | Email to Author               Posted on 20 April 2003 @ 09:41:45

5 lb leg of lamb -- boneless
1 c olive oil
1/2 c red wine vinegar
2 TB garlic -- minced
1/2 c parsley -- chopped
1/2 c dill -- chopped
4 TB oregano -- rubbed
black pepper


Whisk together the oil, vinegar, garlic, parsley, dill, and oregano. Butterfly the lamb and pepper generously on both sides. Cut some slits in the meat. Marinate the lamb for 2 to 24 hours Drain marinade from lamb and put lamb in 425F oven in shallow roasting pan for about 45 minutes. You want an internal temperature of 135F. Let lamb rest before serving.

 

Greek Lamb Souvlakia

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Country of the Food: Greece | Email to Author               Posted on 20 April 2003 @ 09:42:39

2 md Onions
3 Green bell peppers
4 To 5 lb leg of lamb; boned -and cubed
1 ts Dried oregano; crumbled
1/2 c Olive oil
3 Bay leaves
2 tb Worcestershire sauce
3 Garlic cloves; minced
Juice of 2 lemons
1 c Dry white wine
1 tsp salt
1/2 tsp Freshly ground pepper
6 Tomatoes; quartered


Cut onions into quarters and separate layers. Cut peppers into quarters, and cut each quarter in half. Combine all ingredients, except tomatoes, in a shallow roasting pan, mixing well so that meat is completely coated. Marinate in refrigerator for several hours. Take out of refrigerator and let sit out about 20 minutes to come to room temperature.

Before cooking, add tomatoes to marinade and mix well to coat with juices. Place meat cubes on skewers, alternating with green pepper slices, onion slices, and tomato wedges. Lay skewers in pan with marinade, turning several times. Put skewered lamb on a rack over pan containing marinade and place under preheated broiler. Turn several times during cooking and baste with marinade from pan. Cooking time depends on your taste; for medium rare allow about 15-18 minutes.

 

Best Greek Chicken

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Country of the Food: Greece | Email to Author               Posted on 20 April 2003 @ 09:43:04

3 md Whole chickens
8 Idaho baking potatoes
1/2 c Olive oil
3 Lemons, cut into wedges
Salt and pepper
Fresh oregano (generous -amount)
1 Stick butter


Place scrubbed potatoes with skins in oven at 375 degrees. Bake for 45 minutes or until done. After potatoes are baked, slice them 1 1/2 inches thick. Place sliced potatoes around freshly cleaned chickens in a large baking pan. Sprinkle chickens and potatoes with olive oil, salt and pepper, fresh oregano, and lemon juice. Place chunks of butter inside chickens and onto potatoes. Place a lemon wedge freshly squeezed inside each chicken. Place inside oven at 325 degrees.

Baste chicken and potatoes with juices from the pan for added moisture. Chickens will be done when skins are crispy brown and legs lift easily from the joint. Serve the meal with fresh Greek bread, slightly toasted, to dip into the juices.

 

Quick & Easy Greek Chicken

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Country of the Food: Greek | Email to Author               Posted on 20 April 2003 @ 09:43:28

2 lb Chicken tenderloins
1 pk Shake 'n Bake coating
1 tb Vegetable oil
2 c Sour cream
1 ea Lemon
1 ds Salt/pepper


Preheat oven to 350 F. Oil bottom and sides of baking dish. Wash and dry tenders. Dip tenders in sour cream, cover well. Roll tenders in coating mix. Place in baking dish, squeeze lemon over chicken. Bake 35-40 minutes.

 

Greek Roasted Chicken

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Country of the Food: Greece | Email to Author               Posted on 20 April 2003 @ 09:44:02

5 lb roasting chicken, skinless
1 lemon -- quartered
1/4 c olive oil
salt and pepper
12 cloves garlic -- crushed
2 ts dried oregano -- plus 3 TB dried oregano
1/3 c fresh lemon juice
2 ts cracked black pepper
6 boiling potatoes -- wedged : and chunked
1 c water -- or 1/2 c lowfat chicken broth -- as : needed
1/4 c flatleaf parsley -- chopped


Consider placing sliced root vegetables (carrots, turnips) and onions in the bottom of the pan that will take the place of a rack and add flavors. Roasting at two oven temperatures gives chicken a crispy outside, and a moist inside. Heat oven to 400 degrees.

Rinse chicken and pat dry. Rub chicken inside and out with cut lemon quarters, 1 to 2 tablespoons olive oil, and sprinkle with salt and ground pepper. Place the lemon quarters,4 garlic gloves and 2 teaspoons oregano in the chicken cavity. Place chicken on rack in a roasting pan.

In a small saucepan, combine remaining olive oil, lemon juice, 2 tablespoons oregano, coarsely cracked pepper and 1 teaspoon salt and bring to a simmer over medium heat. Simmer3 minutes. Remove from heat

Place potatoes and the remaining 8 garlic cloves around the chicken and sprinkle them with remaining 1 tablespoon oregano. Spoon a little of the lemon-oil mixture over the chicken. Pour 1 cup water or broth evenly over potatoes and place in oven. Roast 15 minutes. Baste chicken with some of the lemon-oil mixture and reduce heat to 350 degrees. Roast, basting with lemon-oil mixture every 10-15 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted in the thigh, not touching bone, reads 180 degrees, about 1 1/4 hours.

Transfer chicken to a warmed platter. If potatoes aren't golden, raise heat to 450 degrees and cook for 15 to 20 minutes, adding more water or broth if necessary to prevent sticking. Garnish with parsley.

 

Greek Moussaka

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Country of the Food: Greek | Email to Author               Posted on 20 April 2003 @ 09:44:52

2 md Eggplants
1/2 lb Ground beef
1 c Chopped onion
1/4 c Burgundy wine
1/4 c Water
2 tb Parsley flakes
3 tb Tomato paste
1 ts Salt -Dash pepper
1/4 c Bread crumbs
2 Beaten eggs
1/4 c Grated sharp American -cheese
Dash cinnamon
1/4 c Bread crumbs
3 tb Butter or margarine
3 tb Flour
1 1/2 c Milk
1/2 ts Salt
Dash pepper
Dash nutmeg
1 Beaten egg
1/4 c Shredded sharp American -cheese


Oven temperature - 350 degrees. Pare eggplants; cut into slices 1/4 inch thick. Sprinkle with a little salt and set aside.

In skillet, brown meat and onion; drain off fat. Add wine, water, parsley, tomato paste and 1 teaspoon salt and dash pepper. Simmer until liquid is nearly absorbed. Cool. Stir in 1/4 cup bread crumbs and 2 beaten eggs, the first 1/4 cup cheese and cinnamon. In sauce pan melt butter, stir in flour and milk and stir until thickened. Add a little of the hot sauce to the one beaten egg; return to hot mixture. Cook over low heat 2 minutes, stirring constantly.

Brown eggplant slices on both sides in a little hot oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with layer of eggplant slices; spoon on all meat mixture. Arrange remaining eggplant over meat. Pour milk-egg sauce over top with remaining 1/4 cup shredded cheese. Bake in over for about 45 minutes.(Greece Moussaka)

 

Greek Vegetable Casserole

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Country of the Food: Greek | Email to Author               Posted on 20 April 2003 @ 09:45:21

1 Eggplant
2 lb Zucchini
4 md Potatoes
2 Green peppers
1 Red pepper
2 md Onions
1 c Olive oil
4 md Tomatoes
2 Garlic cloves
1 ts Sugar
Salt & pepper; to taste


Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes.

Saute' the vegetables except the tomatoes in the olive oil in small batches. Saut' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When done, most of the oil should be gone from the pan.

Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. Add the tomatoes into the pan and saut' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute.

Pour the tomato sauce on top of the vegetables and bake at 350 F until the vegetables are tender.

 

Cauliflower in Fenugreek Leaves

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Country of the Food: Greek | Email to Author               Posted on 20 April 2003 @ 09:45:56

1 md Cauliflower -- broken into flowerets
1 lg Bunch of fenugreek leaves
1 Bunch of green garlic
2 tb Ghee or oil
1 sm Onion; minced
1 1/2-inch piece of ginger -- minced
3 Green chilies; minced
1 ts Ground cumin seeds
1 ts Coriander powder
1/2 ts Turmeric powder
1 lg Tomato; diced
1 Handful of sliced coriander -- (leaves)
Salt; to taste
Chili powder; to taste


Slice fenugreek leaves and garlic. Heat ghee or oil and cook onion and ginger until soft. Add fenugreek leaves, garlic and chilies, and cook until almost dry. Add tomatoes and remaining ingredients (except cauliflower) and cook until tomatoes are soft. Mash mixture with the back of a wooden spoon, then add cauliflower. Add two tablespoons water to pan, cover, and simmer over low heat until cauliflower is done.

 

Impossible Greek Spinach Pie

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Country of the Food: Greece | Email to Author               Posted on 20 April 2003 @ 09:46:32

1/2 c Green onions, chopped
1 tb Butter
1 pk Spinach (chopped) -thawed and drained
1 c Cottage cheese
1 c Milk
1/2 c Bisquick
3 Eggs
1 ts Lemon juice
1/4 ts Pepper
3 tb Parmesan cheese (grated)
1/4 ts Nutmeg


Cook onions in butter. mix in spinach. In greased dish layer spinach and cottage cheese. Put last 7 ingredients in blender and mix well. Pour over casserole. Bake at 350F for about 35 minutes, until knife comes out clean.

 

Greek Roasted Potatoes

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Country of the Food: Greece | Email to Author               Posted on 20 April 2003 @ 09:47:10

6 md Potatoes, cubed 1/2 c
Fresh lemon juice
1/3 c Vegetable oil
1 tb Olive oil
2 ts Salt
1/2 ts Black pepper
1 1/2 ts Dried oregano
2 ea Gralic cloves, pressed
3 c Hot water
Chopped fresh parsley


Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan. Add water. Bake uncovered for 1 1/2 hours at 475F. Stir every 20 minutes. Add more water if necessary. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left. Garnish with parsley & serve.

 

Galactoboureko: Greek Filled Custard Dessert

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Country of the Food: Greece | Email to Author               Posted on 20 April 2003 @ 09:47:48

1 Box filo
2 Sticks butter melted

Custard

1 qt Milk
5 Eggs
1/2 c Farina cereal
1/2 c sugar

Syrup

1/2 c Sugar
1/2 c Water
1/2 c Honey
Grated zest form a lemon


First make the custard: scald milk, remove from heat, add sugar and farina and beat together well. Return to heat until thickened. Remove from heat.

Beat eggs well in seperate bowl. Using beater, slowly mix some of the hot milk mixture into egg mixture on medium speed. Then add all egg mixture into milk mixture and blend well. Slowly cook mixture on low heat, stirring constantly until thick, about 20 minutes. Take care with the custard - it will curdle if the addition of the egg is not handled carefully. Cool completely and chill. Mixture will be thick and creamy.

Assemble: butter 6 whole filo sheets and overlap each in a buttered 9 x 13 pan so part of filo laps over edges of pan. Spread on all of filling. Flip edges of filo over to cover filling. Cover with 6 more buttered filo sheets and overlap and cover as before.Work quickly so filo doesnt dry out. Score 2/3rds through filo prior to baking. Bake in a 350 oven for 20 to 30 minutes or golden. Prepare the syrup by boiling all for 10 minutes. Pour hot syrup over cooled pastry. This is a very special Greek pastry.

 

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