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09-25-2000, 04:31 PM
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Ok, this is a a few recipes for those who asked me for some greek food. There very easy to make (easy to me anyways) and taste great. I wanted to add there no real measurement in my recipes. Just use how much or what you like, but there is no substitute for butter & good ingredients. A greek salad: fresh tomatoes green pepper, or red, yellow or a mix of them cut in good bit size pieces onion feta cheese, if the goat milk cheese is to strong for your taste then get the cow milk feta. Greek olives (PLEASE NOT THE OLIVES IN THE CAN) I'm talking real olives. cucumber sliced Flat leaf parsely, a good hand full, can't find the flat leaf use the curly leaf parsely Extra Virgin olive oil Fresh lemon juice not the bottled stuff but from the real fruit! fresh Oregano, can't find fresh use a little of the dried Ok, cut everything up, put it in a bowl. For the dressing, mix about half cup of olive oil with 1/3 of lemon juice add some salt & pepper, and the dried oregano (if you can't find the fresh). Mix it real good and taste it, if you need more oil add it or lemon juice, salt, pepper.. Pour over your salad and put in the ref. for a hour. Here a nice rice dish that goes with this dinner. Litely brown some egg noddles (buy the thin dried egg noddles not the wide ones) in a 1/2 stick of butter add one cup of rice stir for one min then add one 14oz can of chicken broth plus a half a can of water. Bring to a boil then lower heat to simmer and cover the pan, cook for about 15-20 mins or until there no more broth left. set the pan aside to rest for 1/2 an hour. Lamb kabobas, half a leg of lamb cut into 1-1 1/2 inch pieces fresh tomatoes cut in big pieces green pepper cut into 1-1 1/2 inch pieces onions cut into 1-1 1/2 inch pieces bunch of flat leaf parsely or curly leaf parsely cut up fresh Oregano, or you can use dried pepper & salt olive oil about a half cup red wine (NOT COOKING WINE)about a cup Ok, ok put everything in a glass bowl except for the tomatoes. Mix everything up and put in the ref. for 2 days! After two day its ready to cook, add the tomatoes and put them on wooden stick that you soaked in water. Then grill them, i like them grilled until the meat still has a little pink juices, other was cook until done! You can just put it in a roasting pan and cook it in the oven on 400 until done (about 30-40 mins) but i don't like it that way but my mom does. A nice veg. side dish is grill eggplant, cut them in 1/2 slices and salt and pepper them, make a galic oil by heating up some olive oil with a bunch of chopped garlic. Don't brown the garlic, your not cooking the garlic but flavoring the olive oil. Then brush the eggplant with the garlic oil and grill until done! P.S. Please use freshly ground pepper, if you don't have a pepper grinder then crush the whole pepper corns with the back of a frying pan. ------------------ <<<<Corky>>>> [Only registered and activated users can see links. Either login above or Register Now]  |
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09-25-2000, 05:09 PM
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O'my goodness Corky, you are a tease. This is terrific! What time should we all be over for dinner!!! It's about 4:00 my time, and now, because of this post, I am sooooo hungry! Thanks this is so wonderful! So, can you send me a fantastic recipe for Ceasar Salad, the real kind since you are a chef and all????? I love to cook, so no prob! I'll be waiting for this recipe! Thanks Corky! Now, I've got to go make these recipes! Yummmmmmm!!! ------------------ Yadda Yadda Yadda! [Only registered and activated users can see links. Either login above or Register Now] |
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09-25-2000, 06:34 PM
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Here's another great veg. dish that goes with these other dishes. You need: 2 cans of sweet peas 1 green pepper small onion 1 1/2 cups fresh mushrooms some parsely fresh oregano Salt & pepper butter cook the the onoins, green pepper, mushrooms in 1/4 - 1/2 stick of butter ( you can never get to much butter) for about 7-10 mins on midium high heat. then add the peas, at the end add the parsely & oregano, salt and pepper. And with all these dish you must have a good loaf of crust french bread. You will never ever see a loaf of wonderbread in my house! I also season my food every step of the way, meaning i add salt and pepper in the being and the end. Also i make a season blend of herbs and spice but i never give that out, but i use it on everything. If you want to kick these dish up use Emerils seasoning mix, he also has a recipe for it on foodtv.com. ------------------ <<<<Corky>>>> [Only registered and activated users can see links. Either login above or Register Now] |
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09-25-2000, 07:13 PM
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Ceasar Salad, Hmmm Will to me what a good Ceasar Salad is the curtons. You can use alot of things in a Ceasar Salad but the real Ceasar Salad is roman lettuce, good homemade crutons and the dressing. Use romen lettuces homemade curtons olive oil red wine vinager satl pepper anchovies mustered They also use a raw egg but i would leave that out and do my version Ok, for the curtons, use a day old loaf french bread and cut it in 1 inch cubes. Chop up about 7-8 cloves of garlic. I a small pan put in about 1/3 of olive oil and a 1/3 cup of butter, heat it up and remove from the stove and add the garlic. I a bowl add the bread and toss with the oil,butter, garlic mixsure. Add some freshly cracked pepper and speard on a baking sheet. Bake on 350 for about 20-40 mins until it chrunchy and little toasted. Right after you take it out put it in a bowl and toss with about 1/2 cup of parmesan cheese (the powered type, not the grated type). You can also if you want add finely chopped parsely as well. For the dressing, add about 1/2 olive oil, 1 tsp of dijon mustered, 1/4 cup of red wine vinager, salt & pepper and 1 or 2 mashed anchovies. Mix real good. Just toss the curtons, roman lettuce, and dressing and serve. But you can just use a good italian or Ceasar salad dressing from the store, just don't buy the low fat or lite saled dressings. The roman lettuce, and the curtons is what realy makes the Ceasar salad. P.S. the amount of oil used in both the curtons and salad dreeses my need more or less, you just want to coat the bread cubes and not soak them. With the dressing if it taste to vinagery that add more oil. ------------------ <<<<Corky>>>> [Only registered and activated users can see links. Either login above or Register Now] [This message has been edited by crazycorky (edited 09-25-2000).] |
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09-25-2000, 08:10 PM
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You really know your stuff! Thanks so much for the salad recipe! I will get the stuff and try it! Do you cook like this often? Your family must really love you! Thanks again Corky my Man! ------------------ Yadda Yadda Yadda! [Only registered and activated users can see links. Either login above or Register Now] |
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09-25-2000, 08:26 PM
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Yes and no, my dad was born in France and alot of this food is everyday food. Like tonight i made a lamb and fresh green bean stew, two homemade apple pies. I was making my own bread everyday until i got on the internet, now i don't have time to do it. But i make great french pastry. Alot of work make french pastrys, but worth it. ------------------ <<<<Corky>>>> [Only registered and activated users can see links. Either login above or Register Now] |
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09-26-2000, 12:34 AM
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uuummm, Corky, will you marry me???  I work ALL the time & never make time for cooking the great sounding meals that you are describing. . . . ------------------ ~melissa~ |
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09-26-2000, 12:44 AM
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CINAMIN27, Hmmmm, will we can live togather, but the "?" i would ask you think you can handle me...  I'm alot more crazy in other places then just the web... Hhhhhhoooooowwwwwwwlllllll, Rrrrrrrr, hehehehehehe and i bit too.. ------------------ <<<<Corky>>>> crazycorky@dealofday.com |
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09-26-2000, 01:00 AM
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Tie me up and have your girlfriend whip my behind... I think i'm in love... Boy is it getting hot in here or is just me! ------------------ <<<<Corky>>>> crazycorky@dealofday.com |
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09-26-2000, 01:14 AM
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Blindfolded, HA, then i couldn't see anything... Sorry Mayor, where really talking about food.... ------------------ <<<<Corky>>>> crazycorky@dealofday.com |
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09-26-2000, 01:31 AM
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oopsy, yeah sorry mayor, think I've had a little too many mimosas tonite . . . now, where's that 2nd bottle of champagne???????? ------------------ ~melissa~ |
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09-26-2000, 01:48 AM
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Ok, now you pour the honey slowly over the hot buns (the you just took out of the oven) then you dab the whipped cream here and there, don't forget to spread the honey. Then top the whip cream with a cherry, then i'm ready to eat the CINAMIN bun.. Opps, then your ready to eat the cinnamon rolls. Ok, i'm bad. My heads down in shame... I'll be good from now on. ------------------ <<<<Corky>>>> crazycorky@dealofday.com |
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