| The "YOU ARE ON YOUR OWN" Recipe Page |
| Pastitsio Ingredients: 1 lb ground beef 4½ cups Romano grated cheese 1½ pounds macaroni 1 tablespoons tomato paste 2 cloves garlic, minced ½ pound butter 1 cup onions chopped ¼ teaspoon allspice 1½ quarts milk 1 eggs 2 tablespoons cornstarch Preparation: Make the inner filling: Brown the ground beef with onions, garlic, all spice, tomato paste and a teaspoon of butter. Drain the excess fat as you cook. Prepare the macaroni: Boil the macaroni in salted water. Cook only until half done. Drain the water. Divide grated cheese in half leaving ½ cup for the cream sauce. In a baking pan 15 x 9-1/2 x 2 inches, line with half macaroni, then sear with half of the hot butter; sprinkle with grated cheese. Spread meat filing evenly over macaroni. Add the remaining macaroni, hot butter and cheese. Prepare the cream Sauce: In a large sauce pan, beat the eggs until well-mixed (it will have lots of tiny air bubbles when it is well mixed). Dissolve cornstarch in a small amount of milk, then add to egg mixture along with the rest of the milk. Heat only to warm stirring constantly. More cheese can be added (as much as half a cup). Pour cream sauce slowly over entire surface of the macaroni, allowing mixture to seep through. Bake at 425 degrees for 15 minutes, until it forms a light crust on top; then reduce heat to 350 degrees and bake an additional 45 minutes. Cool slightly and cut into 2-1/2 inch squares for serving. |
| "Loukoumades" Ancient Greek Donut? Ingredients: 4 cups flour ½ teaspoon salt 1 ½ - 2 cups lukewarm milk/water 1½ tablespoons active dry yeast 1 cup of good quality Greek honey Oil for deep frying Cinnamon powder for dusting In a mixing bowl, dissolve the yeast in 1 cup lukewarm milk/water then cover the bowl with a cloth and let it stand for 10 minutes to allow the yeast to rise. Then gently add the flour and salt to the mixing bowl in stages and continue to mix well; sparingly add the remaining (and/or any additional) lukewarm milk/water while continually mixing. The resulting batter should end up as soft and sticky dough, soft enough to be able to drop from a spoon. Cover the mixing bowl with a cloth and place in a warm spot to rise for a couple hours, or until it has doubled in bulk and has bubbles forming on the surface. When the dough has risen, heat oil in a deep pan/fryer and prepare to fry the loukoumades in batches. You will need a teaspoon and a cup of cold water for this part. Dipping the teaspoon into the water before using it to spoon up portions of the dough will ensure that it does not stick to the spoon. Drop teaspoonfuls of the dough directly into the hot oil, helping with your fingertip if the dough does not easily slide off the spoon. (Just remember to wipe your finger before the next spoonful). Fry each batch of dough balls until they puff up and achieve a golden brown colour. When they are ready, remove them from the oil with a slotted spoon and set them on a platter lined with paper towel to drain for a couple minutes. Place the loukoumades on a serving platter and drizzle the Greek honey over top to cover. Dust with cinnamon powder and serve immediately. |
| PLEASE REMEMBER FOLKS... You're on your own! I take No... Nothing... Zip... Don't even ask me or even think about it... Don't even go there, Responsibility for any recipes on this site. YOU ARE OWN YOUR OWN!!! Now, if you do try it, let me know if they're any good, and then I'll get brave and try it! Yep, you're right! I'm chicken! |
| I do know the following Recipes are not 2500 years old (I'm still trying to find those;....... However, I think I did. PLEASE CHECK OUT THE "ANCIENT TASTES" BUTTON BESIDES THE RECIPE BUTTON ON TOP). I have been told the following are GREAT!!! A SPECIAL THANKS TO THE PEOPLE THAT SENT THESE TO ME! |
| Spetzofai 2 chopped bell pepper 1 chopped onion 6 Greek pepperoncini, which are a little bit spicy 1 tsp dried oregano 1/2 cup tomatoes - (I used a can of diced tomatoes) Heat the Spetzofai Sausages In a sauté pan, take 3 tbsp of olive oil and on medium heat, and sauté the sausage pieces until they are nicely brown. Take your time, you want some nice color and caramelization on there. Add the Onions Once those have cooked for 7-8 minutes, drain these in a colander. Then dump in the onions and cook those until they get nice and soft, sweet and slightly browned. About 5-6 minutes on medium heat. Cook the Peppers Then add the peppers. Throw in the pepperoncini, leave them whole, just want to subtly flavor this with a little heat and sharpness from the brine. Don't cut those so people can pick them out. Add the 1/2 cup of tomatoes diced, the dried oregano, and a couple tablespoons of wine, red or white. Serve the Spetzofai Cook that on medium heat until the vegetables are just tender. You can leave them a little crisp if you want, but I like to cook them almost soft. And that's it! So simple. Now, you could add garlic to this dish, but sausage has a lot of garlic so that's up to you. Serve that warm. It's very versatile; great with eggs, great with potatoes, rice, pasta, or just serve it like this, as is. There we go, that is our Greek spetzofai, much easier to make than say, by the way. |
| OK... YOURS TRULY TRIED SPETZOFAI AND LOVED IT. HOWEVER, BECAUSE MY BODY IS OLD AND ABUSED, I USED SWEET SAUSAGE AND OMITTED THE PEPPERONCINI. I CAN'T TAKE THE "HEAT" ANYMORE |
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| "Oh Boy". New buttons to try! |