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% ¬ $ & % 1Sift flour into a mixing bowl and place into a low oven to warm.2Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar.3Remove flour from oven; take 2 cups of flour from the bowl and set aside.4Make a well in the remaining flour and pour in the liquid; stir in a little of the flour until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy, about 10 minutes.5Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a dough hook/mixer for 5 minutes.6Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier.7Only knead in enough to keep the dough from sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball.8Oil the dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size.9Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape.10Grease baking sheet and sprinkle with semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover with a cloth and allow to proof in a warm place until doubled again, about an hour.11Preheat oven to 375 degrees.12Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water, then again 10 minutes later.13Cool on a rack when done.
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% ¬ $ % 1In a small bowl, stir together the yeast and water until yeast is dissolved.2In large bowl, combine allpurpose flour, whole wheat flour, cornmeal, salt, and anise seed.3Make a well in the center and pour in the yeast mixture.4Stir until mixed.5Place dough on a floured surface; begin kneading dough. Add as much flour as needed so dough isnGt too sticky.6Knead for 10-15 minutes until smooth and shiny.7Put dough in a lightly oiled bowl and brush top with 1 teaspoon of oil.8Cover with plastic wrap and place in a warm place until doubled in bulk, 1 1/2 hours.9Punch dough down and let it rise until doubled again, about 1 hour.10Punch down the dough and place on a lightly floured surface; roll out to a 10-inch circle.11Let it rise for a half hour.12Preheat oven to 375°F.13Heat 3 tablespoons of oil in a large ovenproof skillet over medium heat.14Place dough in skillet and brush with remaining oil.15Sprinkle with the onion, goat cheese, oregano, and pepper.16Fry until bottom of dough is crisp and brown, approximately 6 to 8 minutes.17Place skillet in oven and bake until top is browned and cheese melted, about 15 minutes.18Let cool a bit before serving.
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6 6 ” 6 $ % $ % 1Chop the green garlic in 1/4" pieces. Heat olive oil in a skillet. Add green garlic and saute until limp, about 3 minutes.2Slice the feta into thin, even slices. When the green garlic is done, transfer to a bowl. Place one pita in the skillet. Sprinkle with half the green garlic, then cover the whole surface with feta. Sprinkle with the remaining green garlic and black pepper, then top with the second pita. Cover and cook on low for 5 minutes. Carefully flip with two spatulas and cook, uncovered, another 5 minutes until golden brown on both sides and cheese is melted. Cut in 4-6 pieces to serve.
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% 1Heat a skillet over medium heat. Butter one side of each slice of bread. On the non buttered side of one slice, layer the feta cheese, Cheddar cheese, red onion and tomato. Top with the other slice of bread with the butter side out.2Fry the sandwich until golden brown on each side, about 2 minutes per side. The second side always cooks faster.
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% 1Blend yogurt and garlic together and set aside.2Warm the pita. In a small skillet melt butter and saute feta just until heated through.3Fill the pita with the diced cucumber, diced tomato and shredded lettuce. Add the feta cheese. Top with the yogurt. Makes 1 sandwich.
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% $ % $ % 1In a large skillet, cook chicken and garlic powder in oil over medium heat until chicken juices run clear.2Stir in salad dressing, feta cheese and olives.3Cook and stir until heated through.4Serve on rolls with lettuce, tomato and red onion rings.
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% 1Grill or broil the chicken breasts and pineapple slices, brushing occasionally with honey mustard.2Serve the chicken on sandwich rolls, topped with pineapple slices and red bell pepper rings.
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% $ % 1Brush chicken breasts with oil, and sprinkle evenly with Greek seasoning.2Grill chicken breasts, covered with grill lid, over medium-high heat (350° to 400°) 6 to 8 minutes on each side or until chicken is done. Let chicken stand 10 minutes; cut into 1/4-inch-thick slices.3Place sliced chicken down center of warmed flatbread slices. Top with Low-Cal Dilled Yogurt Dressing, cucumber, tomato slices, and lettuce; roll up. Serve immediately.4*Pita bread rounds may be substituted for flatbread. Line warmed pita rounds with Low-Cal Dilled Yogurt Dressing, lettuce, tomato slices, and cucumber slices. Fill with sliced chicken, and serve immediately.
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¬ 1Preheat oven to 350°F (175°C); lightly oil a 9x9 inch square baking pan.2Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.3In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan.4Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.5Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
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1Thaw phyllo dough completely.2Melt the 6 tablespoons butter in a large saucepan.3Whisk in the flour and cook slightly (1-2 minutes) to get rid of 'raw' flour taste.4Slowly whisk in the milk.5Cook over medium heat, whisking constantly, until sauce thickens.6Remove from heat and let cool for 10 minutes.7Quickly whisk the eggs into the sauce one at a time.8Then stir in the cheese.9Preheat oven to 375°F.10Butter a 13 X 9" Pyrex baking dish generously (you can also use a larger baking pan - the tiropita just comes out a little thinner, but is nicer for appetizer servings).11Flatten phyllo dough and cover with a sheet of wax paper and a lightly dampened towel (to avoid drying out).12Take one sheet at a time and place in baking dish.13Brush phyllo generously with butter.14Use about 6 sheets this way and then add 1/2 of cheese filling.15Layer 3 more sheets of phyllo (brushing each one with butter) and then top with remaining cheese filling.16Finally, layer 6 sheets of phyllo over top (brushing each one with butter) and fold in the edges to make the tiropita look neat.17Brush top generously with remaining butter.18Score top of phyllo carefully with the point of a sharp knife, just cutting through pastry (only cut through the top layers of pastry, do not cut all the way down to the bottom layer), into the size of pieces you will want to serve.19Make sure you don't cut right through pie.20Bake for about 45 minutes to one hour, or until golden brown.21(Make sure bottom crust is nice and golden- if it isn't- put it directly on floor of oven for about 10 minutes to brown faster. You don't want a soggy, uncooked bottom pastry).22Variation: I often add 8 oz. of a good-quality, chopped, smoked ham to the cheese filling.
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% 1In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.2Add the pork loin, seal the bag, and turn to coat.3Refrigerate for at least 2 hours.4In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.5Cover and chill till serving time.6Heat oven to 400°.7Place pork in pan lined with foil, or sprayed with non stick spray.8SAVE MARINADE.9Bake for 10 minutes, then brush with remaining marinade.10Bake for 15 minutes more, then check temperature with meat thermometer.11Temp should be 160° (slightly pink).12Bake longer if necessary.13This is how I serve the meat in the pitas: split the pita so you have 2 rounds.14Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.15Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.
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% ¬6 ¬ ¬ ¬ ¬ ¬ $î6 % $ % 1Cook onion in the olive oil in a large skillet until tender, 5-6 minutes.2Add the garlic and heat until fragrant.3Add the spinach and cook several minutes until the spinach starts to wilt.4Drain the spinach on paper towels and allow to cool while preparing recipe.5Mix feta cheese with cream cheese, ricotta, lemon juice, ground cumin, salt and pepper until smooth.6Add the spinach to mixture, and stir to combine.7Spoon 1/4 of mixture onto one side of a tortilla, leaving the other side bare.8Do the same with the others.9Heat 1-2 tsp butter in a large clean skillet and place tortilla in it, and when tortilla starts to warm, flip the bare side over onto the filled side using a spatula.10When underside begins to turn golden, flip quesadilla, and brown the other side.11Repeat with remaining tortillas, keeping finished quesadillas warm while you cook.12You may cut the quesadillas into wedges if desired.13Garnish with salsa if you wish.
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1Combine first 4 ingredients in a bowl; stir well. Add lamb, cheese, and mint; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.2Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.3Place patties on bottom halves of buns; top each with 2 tablespoons tomato, 2 tablespoons Cucumber-Dill Sauce, and top half of bun.
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% 1Heat 2 teaspoons of olive oil in a skillet over medium-high heat.2Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.3Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.4In an 8" or 10" ovenproof skillet, heat 2 teaspoons of olive oil over medium heat.5Add the onion and cook until soft and translucent, about 5 minutes.6Add the spinach and turn the heat to low.7Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.8Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.
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¬ 6 $ % ¬î ¬ $ % ¬ ¬ 6 $ % 6 $ % ¬ ¬6 ¬ ¬ ¬ 1Dissolve the yeast in the water.2Mix the sugar, cardamom, salt, egg, milk and oil in a bowl.3Add the yeast, both types of flour, raisins and nuts.4Mix well.5Add enough flour to make soft dough.6Turn the dough out onto a floured surface and knead until smooth and elastic.7Shape into a round loaf.8Put the dough into a lightly greased 8" round cake pan.9Cover with a damp towel and let rise in a warm place until it has doubled in size (usually about 1 hour or so).10Bake in a 350°F oven for 40 minutes.
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% 1add all ingredients, except olives to machine in this order.2cook on the basic cycle.3add olives before the end of the first kneading cycle, or at the beep.
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1Preheat oven to 450 degrees F.2Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.3Serve with Cherry Tomato Salad.4Mixed Cherry Tomato Salad:5In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.6Yield: 4 servings
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% ¬ ¬6 ¬6 Dissolve the yeast in the lukewarm water.2Add a teacup of flour and beat the mix with a towel and place it in a warm place to rise.3Slightly heat the milk, the sugar, the butter and the orange rind and place them in a bowl.4Add the yeast, the eggs, beaten, and the flour, stirring constantly.5Make sure the dough is neither too soft nor too tough.6Cover this dough with a towel and let it stand in a warm place for about an hour and a half.7When the dough has doubled in size, knead it again by hand and shape plaited breads.8(Traditionally for easter, red colored hard cooked eggs may be pressed into the braided bread) Brush the breads with 2-3 beaten egg yolks and bake them in a medium oven for about 30-35 minutes.
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1Preheat oven to 350°.2Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook 12 minutes or until mushrooms are tender, stirring occasionally. Stir in raisins, pepper, salt, tomatoes, and spinach. Remove from heat; cool slightly.3Combine milk, 1/2 cup cheese, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
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% ¬ 1In a large bowl, dissolve yeast in warm milk. Stir in 1 cup flour and 1/2 cup sugar. Cover bowl with plastic wrap, and set aside for 1 hour. Meanwhile, steep mahlepi in 1/2 cup simmering water. Let stand for 5 minutes. Strain, and discard mahlepi. Let cool.2Add mahlepi infusion, butter, and 5 eggs to yeast mixture; combine thoroughly. Add orange and lemon zests. Sift in remaining 8 cups flour, remaining 1 cup sugar, and salt; stir with a wooden spoon until dough forms. Knead dough in bowl until smooth, about 10 minutes. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for 2 hours.3Punch dough down, and transfer to a lightly floured surface. Divide dough into six equal pieces. Roll each piece of dough into a rope, about 15 inches long. Tightly braid 3 ropes together, beginning in the middle. Repeat with remaining 3 ropes. Tuck a red-dyed egg into the first and last plaits, using a small piece of coiled dough to hold each egg in place if necessary. Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour.4Preheat oven to 350 degrees. Beat remaining egg with 1 tablespoon water. Brush bread with egg wash, and sprinkle with sesame seeds. Transfer to oven, and bake until golden, 50 to 60 minutes
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¬ 6 ¬ $ % ¬ ¬6 ¬ 1Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.2Dissolve the salt in the remaining warm water.3Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.4With your hands, blend it into a dough.5You may need a bit more or less water depending on your flour.6Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.7Pour the oil over the dough and knead it again until the oil is absorbed.8Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.9Preheat your oven to 350°F.10Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.11Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.12Pitas should be white and soft.13Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.14When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.15Use them immediately, because they get hard when they dry out.
