Moussaka -Traditional Greek Recipe

Moussaka - a traditional Greek Recipe Alexandra Tsakiridou

700 gr. (1 ½ lb.) shoulder of lamb. (boneless weight)

700 gr. (1 ½ lb.) aubergines

175 gr. (6 oz.) onions

225 gr. (½ lb.) tomatoes

150 ml. (Ό pt.) olive oil

5 ml. (1 teaspoon) ground allspice

15 ml. (1 tablespoon) chopped parsley

425 ml. (Ύ pt.) bιchamel sauce


Freshly ground black pepper


1 large egg

large pinch grated nutmeg

75 gr. (3 oz.) Cheddar cheese


1) Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6 mm. (Ό in.) thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.

2) Peel and slice the onions; peel, de-seed and chop the tomatoes.

3) When ready to cook, pat the aubergine slices dry with paper.

4) Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the aubergine slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.

5) When all are fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.

6) Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.

7) Heat oven to 180-C. (350 F.), gas mark 4.

8) In a deep, ovenproof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.

9) Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.

10) Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.

11. Bake in the oven for 45 minutes until the topping is golden and bubbling.


Koulourakia Smyrneika

Koulourakia Smyrneika ( A Greek Recipe )
* 1250 gr (2.8 Ib) butter
* 1 kg (2.2 Ib) powdered sugar
* 4 egg yolks
* 4 kg (8.8 Ib) flour
* 2 tablespoons baking powder
* 2 teaspoons baking soda
* 1/2 cup orange juice
* 2/3 cup brandy Vanilla
* 1 beaten egg for glazing


Cream the butter with the sugar. Add the egg yolks one by one, beating constantly. Sift the flour with the baking powder and bal


Arnaki Kapama Lamb Ragout Greek-Recipe

Arnaki Kapama (Lamb Ragout) ( A Greek Recipe )


* 1-1/2kg (3.3 lb) leg or shoulder of lamb
* 1 onion, finely chopped
* 3 tablespoons butter
* 4 - 5 ripe tomatoes
* Dash of cinnamon
* Pinch of sugar
* Salt, pepper


Wash the lamb and cut it into serving pieces. Heat the butter and brown the shoulder of lamb meat with the onion. Add the tomatoes, after peeling them, remove their seeds and put them through a food mill. Add the cinnamon, sugar, salt, pepper and a little water, and cook slowly for about 1 1/2 hours.


Cucumber Yoghurt Dip

Cucumber and Yoghurt dip ( A Greek Recipe )

* 2 medium size cucumbers
* 400g strained yoghurt
* 4 garlic cloves
* 2 tbsp. olive oil
* 2 tbsp. wine vinegar
* a little salt
* fresh chopped fennel


Peel cucumbers and grate each one length-wise with course grater. Salt, allow to drain and press out excess liquid from grated cucumbers. Peel garlic cloves, remove sprout if it exists and crush them. Mix cucumber, garlic, vinegar and salt. Fold the yoghurt and the olive oil into the mixture. Add the chopped fennel to garnish. You may use fresh chopped mint or fresh chopped dill, instead of fennel.


Strapatsada A Greek Recipe

Strapatsada ( A Greek Recipe )

500g ripe tomatoes
2 fresh green peppers
4 eggs
5-6 tbsp. olive oil
1 tbsp. chopped basil
1 tsp. sugar
black pepper


Peel and chop tomatoes. Put them in a large frying pan and cook gently for about 5 minutes. Beat the eggs with a fork and put aside. Chop the pepper. When half of the liquid evaporates from the tomatoes add chopped pepper, salt, black pepper and sugar. Stir and let them cook gently for 5 minutes. When all of the liquid evaporates, pour the olive oil and the beaten eggs evenly all over the tomatoes, while stirring gently. Cook slowly for a few minutes until the eggs are cooked but not too solid.


Banana chestnut tartlets puff pastry

Banana - chestnut tartlets with puff pastry ( A Greek Recipe )

1 sheet of puff pastry, cut into 6 circles
6 bananas, cut into ½-inch slices
2 cups boiled, shelled chestnuts
1 cup sugar
¼ cup water


Bring the sugar and water to a boil in a medium saucepan over medium heat. Brush the undissolved crystals down the side of the pot with a wet pastry brush. Swirl the mixture -do not stir- in the pan and simmer it until it takes on a light, amber color. Remove from heat.

Place the puff pastry circles on a parchment lined baking sheet. Turn in the perimeter of each to form a thick ring that will hold in the fruit mixture. Place the bananas and chestnuts inside each tartlet, forming a concentric circle with the bananas. Drizzle each tartlet with 2 ½ tablespoons of the caramel and sprinkle with a little additional sugar. Bake in a preheated oven at 375 F for about 25 minutes, until the bananas are softened, the caramel deep brown and the puff pastry golden. Remove, cool slightly and serve.


DOLMADES With Meat greek recipe

DOLMADES ( With Meat ) ( A greek recipe )


1 lb. ground beef
1 large onion, chopped
1/2 c. white rice
1 egg
1/2 c. dry mint
1 T. butter, softened
1/2 bunch fresh parsley dill, if convenient
3-4 T. lemon juice ,
water, if needed
Knead all ingredients in a bowl. If the consistency is too hard, add water, one tablespoon at a time (up to 4 T.). Grape leaves are best picked from Grape Vines in the Spring, while they are still tender. They can be washed and frozen between layers of waxed paper and will keep for a year. They are also available in jars from some fruit markets (especially ones that carry a lot of Greek/Italian imported foods). Depending on the size, you will need 20 to 40 grape leaves (Fila - pronounced fee’-lah). Small leaves tend to be more tender. Boil grape leaves until they are soft, but not tender. The time will depend on the leaves. Fresh ones will only take a minute. Fold grape leaves around small spoonfulls of meat mixture, sealing completely. In a large pot (preferably one with a large surface area on the bottom), melt 1/2 stick (4 T.) butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour 3-4 cups water or chicken broth over dolmades, cover, and simmer for 2 hours. AVGOLEMONO 1 egg 3-4 T. lemon juice corn starch Separate egg. Whisk egg white mixed with 1 tsp. water; add yolk and mix. Add corn starch (she gave no measurement) to lemon juice and stir; add to egg mixture. Skim broth off dolmades (it is now a chicken/beef broth and should be greatly reduced because of the rice) and add 1 T. at a time to the egg mixture, whisking well. Egg mixture should thicken. Remove dolmades from heat. Arrange dolmades in a bowl for serving. Mix remaining broth into egg-lemon mixture. Stir well and pour over dolmades.


Copycat Dq Ice Cream Cake

Copycat Dq Ice Cream Cake
2 quarts of your 2 favorite flavors ice cream, softened (DQ uses chocolate and vanilla)
1 (1 lb) package chocolate sandwich style cookies, crushed (Oreos)
1 (11 3/4 ounce) jar microwavable chocolate fudge topping
12 ounces non-dairy whipped topping
1. Butter the cake pan of your choice, then press wax paper over the bottom of the pan.
2. Allow one of the flavors of ice cream to soften, then spread one flavor on the bottom of pan until the pan is almost half full.
3. Sprinkle with crushed Oreo cookies.
4. Heat the hot fudge in the microwave until pourrable; let cool slightly then spoon hot fudge sauce over the top of this. Set in freezer until frozen.
5. Fifteen minutes before removing the pan, soften the second quart of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.
6. Remove from freezer and frost with a mixture of equal parts vanilla ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.


Branston Pickle Copycat recipe

Branston Pickle Copycat recipe

Ingredients:1 medium carrot, cut into 1/8 inch cubes
1 cup rutabaga, cut into 1/8 inch cubes
2 cloves garlic, minced
6 dates, pitted and cut into 1/8 inch cubes
3 cauliflower florets, finely chopped
1 medium yellow onion, finely chopped
1 medium apple, finely chopped
1 medium zucchini, finely chopped
5 sweet gherkins, finely chopped
1/2 pound dark brown sugar
1 teaspoon salt
1 lemon, juiced
1/2 cup apple cider vinegar
caramel colouring or “Kitchen Bouquet”

Directions:Combine all ingredients except caramel colouring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add enough caramel colouring until colour is dark brown. Bottle and seal. I suspect the flavour will improve if aged for a few weeks before using.


Busy Day Chili

Busy Day Chili

2 teaspoons vegetable oil
1 pound lean ground turkey or ground beef
1 medium onion, chopped
1 medium yellow pepper, chopped
1 (1.25-ounce) package chili seasoning mix
4 cups vegetable juice cocktail
2 (14.5-ounce) cans chili-style chunky tomatoes
1 (16-ounce) can dark red kidney beans
1/2 cup LAND O LAKES® Sour Cream
2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded

1. Heat oil in 4-quart saucepan; add turkey, onion and yellow pepper. Cook over medium-high heat, stirring occasionally, until turkey is no longer pink and vegetables are tender (5 to 8 minutes).
2. Stir in chili seasoning mix. Stir in all remaining ingredients except sour cream and cheese. Reduce heat to medium-low. Cook, stirring occasionally, until chili comes to a boil (5 to 7 minutes).
3. To serve, dollop each serving with 1 tablespoon sour cream; sprinkle with 1 tablespoon cheese.
Makes 8 (1-cup) servings.


Cajun Chili

Cajun Chili

1 1/2 pounds ground beef
1 pound ground hot sausage
2 (8 ounce) cans tomato sauce
1 (10 ounce) can diced tomatoes and green chiles
1 (32 ounce) can prepared chili (Gebhardt®)
1 (16 ounce) can ranch-style chili beans (optional)
1 large onion, chopped
1 large green bell pepper, chopped
1 to 2 tablespoons minced garlic
Cajun seasoningBrown ground beef and ground sausage; drain grease. Add seasonings and vegetables. Simmer until vegetables are tender. Add all other ingredients and simmer about 30 minutes or to desired consistency.

Serve with shredded cheese and sour cream.


New Mexican Red Chili

New Mexican Red Chili
When you order chili in New Mexico, this is what will be served to you.6 to 8 dried red chiles, stems removed
2 pounds pork, cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
3 cloves garlic, minced
3 cups water or beef broth
Salt, to taste

Place the chiles on a baking sheet in a 250 degree F oven and toast for 15 minutes, being careful not to let them burn. Place the chiles in a saucepan, cover with water, and simmer for 15 minutes until soft. Place them in a blender with the water, and purée until smooth.

Brown the pork in the oil. Add the garlic and sauté. Pour off any excess fat. Combine the chile mixture, pork and remaining water, bring to a boil, then reduce the heat and simmer until the pork is very tender and starts to fall apart — at least 2 hours.


Chasing Chili Recipe

Chasing Chili Recipie
Great Chili - Chasing Chili1 lb ground lean pork
2 1/2 lbs ground chuck
1 1/2 lbs onions, chopped
1 lb green peppers, chopped
5 c tomatoes,chopped
1/2 lb pinto beans
1 1/2 T oil
2 cloves garlic
1/2 c chopped parsley
1/2 c butter
1/3 c chili powder
2 T salt
1 1/2 t pepper
1 1/2 t cumin seeds
1 1/2 t MSG

Soak beans in water to cover overnight. Drain, cover with cold water
and simmer until beans are tender, about 1 hour. Add tomatoes ans
simmer 5 min longer.

Saute green peppers in oil until tender, add onions and cook until
tender. Stir frequently. Add garlic and parsley.

In another skillet, melt butter and add chuck and pork. Brown 15 min
until crumbly.. Add to onion mixture and stir in chili powder. Cook
10 min and add mixture to beans.

Season with salt, pepper, cumin seeds and MSG. Simmer, covered 1
hour, then remove cover and simmer 30 minutes longer. Skim fat from

Serves 10


Amarillo Chili

Amarillo Chili

4 slices bacon, cut into 1/2-inch pieces
2 onions
1 garlic clove
1/2 pound pork shoulder, coarsely ground
1 pound beef round, cut into 1/2-inch strips
1/2 pound beef chuck, coarsely ground
2 to 4 jalapeño chiles, diced
1 tablespoon ground hot red chile
2 tablespoons ground mild red chile
1 teaspoon dried Mexican oregano
1 1/2 teaspoons cumin (comino)
1 1/2 teaspoons salt
12 ounces tomato paste
3 cups water
1 (16 ounce) can pinto beansFry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. Add the onions and garlic to the bacon fat and cook until the onions are translucent.

Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.

Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours, stirring occasionally.

Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.


Hot Cross Buns

Hot Cross Buns

1 cup milk
2 Tbsp yeast
1/2 cup sugar
2 tsp. salt
1/3 cup butter, melted and cooled
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
5 cup flour
1 1/3 cup currants or raisins
1 egg white

Glaze (you can use this one or your favorite)
1 1/3 cup confectioner’s sugar
1 1/2 tsp. finely chopped lemon zest
1/2 tsp. lemon extract
1-2 Tbsp milk

This may be difficult for younger children to do themselves, but they’ll enjoy helping to mix and measure the ingredients, helping to knead the dough, forming the dough into balls and adding the glaze.

In a small saucepan, heat milk to very warm, but not hot (110°F if using a candy thermometer). Pour warm milk in a bowl and sprinkle yeast over. Mix to dissolve and let sit for 5 minutes.

Stirring constantly, add sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually mix in flour, dough will be wet and sticky. Continue kneading until smooth, about 5 minutes. Cover bowl with plastic wrap and let the dough “rest” for 30-45 minutes.

Knead again until smooth and elastic, for about 3 more minutes. Add currants or raisins and knead until well mixed. At this point, dough will still be fairly wet and sticky. Shape dough in a ball, place in a buttered dish, cover with plastic wrap and let rise overnight in the refrigerator. Excess moisture will be absorbed by the morning.

Let dough sit at room temperature for about a half-hour. Line a large baking pan (or pans) with parchment paper (you could also lightly grease a baking pan, but parchment works better). Divide dough into 24 equal pieces (in half, half again, etc., etc.). Shape each portion into a ball and place on baking sheet, about 1/2 inch apart. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

In the meantime, pre-heat oven to 400° F.

When buns have risen, take a sharp or serrated knife and carefully slash buns with a cross. Brush them with egg white and place in oven. Bake for 10 minutes, then reduce heat to 350° F, then bake until golden brown, about 15 minutes more. Transfer to a wire rack. Whisk together glaze ingredients, and spoon over buns in a cross pattern. Serve warm, if possible.


Sweet Buns

Sweet Buns
Easy treats made with Bisquick - scroll down the page for more cinnamon rolls and sweet bun recipes.
2 cups Bisquick
2 tablespoons sugar
1 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup milk
1 egg
melted butter
Mix together Bisquick, sugar, and spices. Add milk and egg; mix well.spoon batter into greased muffin cups, filling about 1/2 full.back at 400° for about 15 minutes. Dip in melted butter and sugar while still warm.


Mrs Beeton Recipes

Mrs Beeton Recipes


450g (1lb) Flour
170g (6oz) Good Butter
150ml (¼ pint) Milk (approx)
110g (4oz) Sugar
1 Egg Yolk
2 small tsp Baking Powder
Few Drops Lemon Essence

Warm the butter, without oiling it.
Beat with a wooden spoon.
Stir the flour in gradually with the sugar and mix together well.
Heat the milk to lukewarm, beat with it the yolk egg and the lemon essence and stir into the flour, etc.
Add the baking powder, beat the dough well for about 10 minutes.
Divide it into 24 pieces.
Put into buttered tins or cups.
Bake in a brisk oven from 20 to 30 minutes.

Time: 20 to 30 minutes.
Sufficient to make 12 buns.
Seasonable at any time.


1730. INGREDIENTS - 1 lb. of flour, 6 oz. of good butter, 1/4 lb. of sugar, 1 egg, nearly 1/4 pint of milk, 2 small teaspoonfuls of baking-powder, a few drops of essence of lemon.

Mode - Warm the butter, without oiling it; beat it with a wooden spoon; stir the flour in gradually with the sugar, and mix these ingredients well together. Make the milk lukewarm, beat up with it the yolk of the egg and the essence of lemon, and stir these to the flour, &c. Add the baking-powder, beat the dough well for about 10 minutes, divide it into 24 pieces, put them into buttered tins or cups, and bake in a brisk oven from 20 to 30 minutes.


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