I want to cook Greek food do you have any EASY recipes???

Alphabetical Index of Greek Recipes


http://www.greek-recipe.com/I want to cook Greek food do you have any EASY recipes???
Sylvia's Easy Greek Salad


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INGREDIENTS:


3/4 cup red bell pepper, chopped


3/4 cup chopped green bell pepper


1 cup cucumber - peeled, seeded and chopped


1 tomato, chopped


1/2 cup diced red onion


4 large black olives, quartered


1/2 cup crumbled feta cheese


1/2 cup vegetable oil


2 teaspoons white wine vinegar


salt to taste





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DIRECTIONS:


In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.


Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.








Easy Greek Skillet Dinner


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INGREDIENTS:


1/2 pound dried elbow macaroni


1 pound lean ground beef


2 cloves garlic, pressed or minced


2 medium carrots, quartered lengthwise and sliced


1 large zucchini, quartered lengthwise and sliced


1 1/2 tablespoons dried oregano leaves


salt and pepper


1 (10.75 ounce) can condensed tomato soup, plus


1 (10.75 ounce) can water


crumbled feta cheese (optional)





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DIRECTIONS:


Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.


Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.


When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.I want to cook Greek food do you have any EASY recipes???
Bainbridge Island Vineyards Greek Garlic Chicken:





8 chicken legs (thighs and drumsticks attached; about 5 lb. total)


2/3 cup minced garlic (about 3 heads)


1/2 cup lemon juice


1/4 cup olive oil


2 1/2 tablespoons dried oregano


2 tablespoons coarse-ground pepper


1 to 2 tablespoons salt


1/4 cup chopped parsley


Parsley sprigs





1. Rinse chicken, pat dry, and pull off and discard lumps of fat. Put legs in a rimmed 12- by 17-inch pan.





2. In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.





3. Bake in a 375掳 oven until skin is well browned, about 1 1/2 hours (1 1/4 hours in a convection oven). After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.





4. Transfer chicken to a warm platter. Skim and discard fat from drippings. Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into a bowl.





5. Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.





Yield: 8 servings
u can make oven roasted lemon or red potatoes with some nice lamb.


first u put some oil and paprika, with some tomatoe sauce, and some other spices u desire, than u boil potatoes for about 15 minutes than place in roasting pan with the lamb on top of the potatoes and bake for about 40 minutes. the lemon potatoes u put slices of lemon in with potatoes an lamb same process as the red potatoes. its very delicious either way. enjoy
These are my favorite Greek foods





Baklava





2 pounds phyllo


2 pounds walnuts or pecans, chopped


1/2 teaspoon cinnamon


1 cup granulated sugar


1/2 pound butter





Mix together chopped nuts, cinnamon and sugar. Grease an 18-inch baking pan and line with 6 layers of phyllo. Cover with thin layer of nut mixture, then top with 1 layer of phyllo. Repeat until all nut mixture is used. Top with 6 layers of phyllo. Cut into diamond-shaped pieces. Place a clove bud in each diamond shape. Pour melted butter over all. Bake 1 1/2 to 2 hours at 300 degrees F until brown, then reduce to 250 degrees F.





Remove from oven and pour cool syrup over all.





Syrup


1 cup honey


2 cups granulated sugar


2 cups water


1 cinnamon stick


2 slices lemon





Boil for 25 minutes and let cool. Pour COOL syrup over HOT Baklava!








Cheese and Honey Pie





Sesame Seed Pastry


16 ounces cream cheese, softened


2 eggs


1/2 cup granulated sugar


1/2 cup honey


1/2 cup whipping cream


1 teaspoon grated lemon peel


1/4 teaspoon ground nutmeg





Prepare Sesame Seed Pastry. Beat cream cheese in large mixer bowl on medium speed until creamy. Add remaining ingredients; beat until light and fluffy. Pour into baked pie shell. Bake at 350 degrees F until firm, 40 to 50 minutes. Refrigerate until serving time. Yields 10 to 12 servings.





Sesame Seed Pastry


1 cup all-purpose flour


1/3 cup butter or margarine, softened


1 tablespoon granulated sugar


1 tablespoon toasted sesame seed


1/4 teaspoon salt





Mix all ingredients until blended; press firmly and evenly against bottom and side of 9-inch pie plate. Bake at 475 degrees F for 5 minutes.








Gyros





8 ounces lean minced lamb


1/2 teaspoon dried oregano


1/2 teaspoon ground cumin


1 clove garlic, crushed


2 tablespoons lemon juice


1/2 small onion, finely chopped


Cucumber and Yogurt Sauce


1 medium tomato, sliced


1/2 small onion, thinly sliced


2 pita pocket breads, slit on edges





Lightly oil a heavy based frying pan. Mix together the onion and garlic and fry gently until soft. Put the minced lamb in a mixing bowl, add the onion mixture together with the oregano, cumin and lemon juice then mix thoroughly. Divide the mixture into two and shape into patties.





Cook the patties under a preheated grill for about 8 to 10 minutes or until the meat is cooked.





Carve the patties into thin slices and serve in pita pockets with the onion, tomato and cucumber sauce.





Cucumber and Yogurt Sauce


4 ounces plain low fat yogurt


1/4 cup seeded and finely chopped cucumber


1 tablespoon finely chopped onion


1/2 clove garlic, crushed


1/2 teaspoon sugar





Place all the ingredients in a mixing bowl and mix thoroughly.








Moussaka





1 large eggplant


1 pound ground beef or lamb


Vegetable oil


2 medium onions, chopped


2 cloves garlic, minced


1 teaspoon salt


1/2 teaspoon thyme


1/2 teaspoon oregano


1/2 teaspoon nutmeg


2 tablespoons chopped parsley


1 1/4 cups canned tomatoes


1/2 cup white wine


2 egg whites


1/2 cup bread crumbs


2 tablespoons grated Parmesan cheese





Pare eggplant and cut into 1/2-inch slices. Sprinkle with salt and set aside for 30 minutes. Rinse and dry thoroughly. Brown meat in vegetable oil with onions and garlic. Drain off the fat. Add salt, seasonings, parsley, tomatoes and wine. Cover and cook slowly for 30 minutes. Cool. Mix in unbeaten egg whites and half of the crumbs. Brown the eggplant slices in vegetable oil. Sprinkle bottom of a 13 x 9-inch baking dish with remaining crumbs. Cover with the eggplant. Spoon meat mixture over the eggplant. Pour Sauce over this mixture. Top with cheese and bake at 350 degrees F for 45 minutes.





Sauce


3 tablespoons butter


3 tablespoons flour


1 1/2 cups milk


2 egg yolks


1/2 teaspoon salt


1/4 teaspoon pepper





Melt butter. Add flour slowly, stirring constantly. Remove from heat. Slowly stir in the milk. Return to heat and stir until the sauce thickens. Beat egg yolks well. Gradually stir yolks, salt and pepper into the sauce. Blend well.





Stuffed Grape Leaves (Dolmades)





1 1/2 pounds ground round or turkey


1 onion, finely chopped


1/2 cup raw rice


Salt and pepper, to taste


1 tablespoon mint


1 tablespoon parsley


1 egg, beaten


1 cup canned tomatoes, undrained


1/2 teaspoon dill


1/2 teaspoon oregano


1 (16 ounce) jar grapevine leaves


3 bouillon cubes


1 tablespoon butter





Combine first ten ingredients and mix well. Wash the grape leaves carefully and remove the brine. Put any broken leaves into the bottom of a greased Dutch oven. Put a heaping teaspoon of the mixture in the center of each leaf (on the vein side). Fold edges over and roll tightly toward point of leaf.





Dissolve bouillon cubes in enough water to cover the rolls, then pour over the rolls. Dot tops with butter. Cover with a heavy plate to prevent the rolls from opening as the rice puffs. Cover the pan and steam over low heat for 1 hour or until leaves are tender.
Lamb marinated in lemon, olive oil and tarragon. Grilled over natural hardwood coals, very slowly to retain the flavor (cover the grill, keep vents partly closed to lower the heat.