Download e-book for iPad: Cooking the Greek Way: To Include New Low-Fat and Vegetarian by Lynne W. Villios

By Lynne W. Villios

ISBN-10: 0822541319

ISBN-13: 9780822541318

Recipes for genuine Greek meals similar to dolmades, baklava, and spinach pie, plus numerous different recipes for major dishes, appetizers, and truffles.

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Additional resources for Cooking the Greek Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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About 14 sheets) phyllo 3 10¥-oz. cans chicken broth ¥ c. rice 3ø c. powdered sugar rum flavoring olive oil white vinegar Dairy/Egg/Meat Miscellaneous 6 eggs 6 oz. feta cheese æ c. butter 4 tbsp. cream 1 c. plain, lowfat yogurt salt pepper nutmeg 1 lb. shelled walnuts or pecans 1 lb. M. In the cities, lunch is a rather light meal, much like lunch in the United States. In the countryside, it is the main meal of the day. After this large lunch, schools and businesses close, and peo­ ple stay at home for an afternoon rest, a custom similar to the Spanish and Mexican siesta.

Cover and simmer, stirring occasionally, for 30 minutes more, or until lentils are tender. 6. Stir in parsley and serve in individual soup bowls. *For a tangier flavor, you can substitute lemon juice for the vinegar. The Greeks combine them in this refreshing meze (appetizer), which is especially good on a hot day. 1 medium cucumber 1 clove garlic, finely chopped 3 scallions, finely chopped 1 tsp. olive oil ¥ tsp. white vinegar 1 tsp. finely chopped fresh dill or ¥ tsp. dried dill weed 1 c. ) plain, lowfat or nonfat yogurt 1.

Melt over medium-high heat and cook until butter turns brown. 3. Place hot, drained orzo in a serving bowl. Pour butter and Parmesan cheese over orzo and stir to combine. Serve immediately. Preparation time: 5 minutes Cooking time: 20 minutes Serves 4 *For extra zip, substitute kefalotiri cheese for the Parmesan cheese. 51 Stuffed Tomatoes with Feta Cheese/ Domátes mé Féta For this recipe, it is important to use the reddest, ripest tomatoes available. If your tomatoes aren’t quite ripe (pinkish-orange instead of bright red), place them in a brown paper bag and keep in a cupboard or other dark place for a day or two to ripen.

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Cooking the Greek Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Lynne W. Villios


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