Greek baked prawns with feta and tomatoes

Ingredients

1/2 cup + 3 tbsp olive oil, divided use
1 medium onion, finely chopped
1 lb tomatoes, chopped
4 tbsp chopped parsley , divided use
2 clove garlic, minced
dash cayenne
freshly ground pepper

1 lb uncooked large shrimp, peeled
1/4 cup ouzo
4 oz feta cheese, crumbled

How to prepare

Heat 1/3 cup oil in a heavy medium saucepan over medium heat. Add onions and saut

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Lasagna, northern italian style

Ingredients

12 oz lasagna noodles
2 cups shredded mozzarella
1/2 cups grated parmesan
6 tbsp butter or margarine
1/3 cup all-purpose flour
1/8 tsp white pepper
1/8 tsp ground nutmeg
2 1/2 cups milk
bolognese meat sauce 888
1/4 cup finely chopped pancetta,
1 1/2 lb ground beef
1/2 lb mild italian sausage
1 28 oz can tomatoes, cut up
1 cup chopped onions

1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup snipped parsley
6-12 oz tomato paste
1/2 tsp chicken boullion granules
1 cup white wine
garlic, oregano and basil to taste.

How to prepare

Cook pasta in boiling salted water just till tender (do not overcook); drain. Rinse in cold water; drain. Next combine cheeses. For white sauce in saucepan melt butter stir in flour, white pepper, nutmeg, and 1/2 tsp salt. Add milk; cook and stir till thickened and bubbly. Arrange a single layer of pasta in bottom of greased 13x9x2″ baking dish. Spread with 1/3 white sauce 1/3 meat sauce, and 1/3 cheese mixture. Repeat two more times. Cover and bake in 350

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Linguine frittata with clams

Ingredients

6 garlic cloves, minced
6 tbsp olive oil
1/4 cup fresh italian parsley, minced
3/4 tsp hot red pepper flakes
24 small hard-shelled clams, shucked, reserving liquor, and chopped
1/2 lb linguine

4 large eggs, beaten lightly

How to prepare

In a small heavy skillet cook garlic in 3 tbsp of oil over moderately low heat, stirring, until softened but not browned. Add parsley and red pepper flakes and cook, stirring occasionally, 3 minutes. Stir in clams and 1/4 cup of reserved liquor and cook 1 minute. In a kettle of salted boiling water cook linguine until al dente and drain. In a large bowl toss linguine with clam mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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Karithopita spiced walnut cake

Ingredients

6 eggs
2 1/2 cup bisquick
1/2 tsp cinnamon
1 tsp -salt
1/2 tsp ground cloves
3/4 tsp baking powder
2 cup sugar

2 1/2 cup chopped walnuts
1 1/2 cup milk
1 1/2 cup vegetable oil
3/4 cup sugar
1/2 cup -water
12″ strip orange peel
12″ strip lemon peel

1/2 cinnamon stick
1/4 cup honey
1/2 lemon; juiced
1/4 cup walnuts
1 tsp ground cinnamon

How to prepare

In a large mixing bowl place the eggs, bisquick, 1/2 tsp cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes.
Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 f. Pour the batter into a baking pan that is 10 x 14″, and 2 1/2″ deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours.
In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool.
Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon.

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Garides kokkiyia me feta – shrimp and feta in shells

Ingredients

2 lb large shrimp
1/2 lemon (juice only)
1 onion or shallot; minced
3 tbsp vegetable oil or butter
1/2 cup tomato sauce
3 tomatoes – peeled, chopped & drained

1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil or dill
2 garlic cloves; crushed
salt & freshly ground pepper
1/2 lb feta cheese
fresh basil leaves
(or parsley) for garnish

How to prepare

Shell and devein shrimp. Wash and drain, then sprinkle lightly with lemon juice. Heat the oil or butter in a frying pan and cook the onion until soft. Add the tomato sauce, chopped tomatoes, herbs, garlic, and salt and pepper to taste. Simmer for 25 minutes, then remove from the heat and strain.
Butter large scallop or other shells, or individual oven proof dishes, and spoon a little sauce into each. Fill with the shrimp and spoon the sauce over, then crumble the feta over the top. Set into a baking pan and bake for 15 or 20 minutes in a moderate oven (350 f), or until the shrimp is cooked and the cheese melted. Garnish with fresh basil or parsley and serve hot.

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Chicken sate

Ingredients

1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder

1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting

How to prepare

1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.

Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty

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Revithia soupa – chick pea soup

Ingredients

1 cup dried chick peas
6 cup cold water
2 onions, thinly sliced
1 tbsp olive oil
1 tsp salt
lemon juice or wine vinegar

How to prepare

1. Wash and soak chick peas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas.
2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock.
3. Serve hot with lemon juice or vinegar. Makes six servings.

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New york style oyster stew

Ingredients

1-1/2 doz large oysters and juices
1/2 oz butter
4 shallots, diced
1/2 cup white wine
3 cups heavy cream to taste
old bay spice
2 oz celery, diced, blanched

Salt and cayenne

How to prepare

Sweat shallots in butter. Add wine and reduce by 1/2. Add cream and reduce by 1/3. Add oysters and juice. Heat but don’t boil. Add blanched celery and seasoning. Serve at once. Serves: 4

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly inside the neck area if using fish with heads on. Arrange on a baking-serving dish and set aside while you prepare the sauce. Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar and simmer for 10 to 15 minutes. (the amount of garlic may be reduced, but it is the most important ingredient.) Season with salt and pepper. Sprinkle the fish with a light coating of bread crumbs and then with the chopped parsley, then spoon the hot sauce over the fish. Repeat this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) for 30 to 40 minutes, depending on the size of the fish, basting twice with the sauce. (a golden crust will form on the fish, characteristic of this famous style.) During the baking period, add some wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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Greek pizza w/ feta and pancetta

Ingredients

1 pizza dough
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
1/2 red onion, cut into strips
Olive oil or cooking spray
1 cup feta cheese, crumbled
10-15 greek olives, cut into halves
2 sm roma tomatoes, diced
3 strips bacon or pancetta, crumbled
1/2 tsp oregano
1 tsp crushed red pepper

How to prepare

Add the peppers and onion to 1 1/2 tsp olive oil or spray the skillet with two coatings of cooking spray. Using low heat, saut

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