Category Archives: Recipes

Zuccini Carrot Bread

April 21, 2011   editor   No comments

 

Zuccini Carrot Bread
Recipe Type: Main
Author: Editor
Ingredients
  • 1 3/4 Cups Sugar
  • 2/3 Cup Shortening
  • 3 Cups Shredded Zucchini ( 2 Medium )
  • 1 Big Carrot Shredded
  • 2/3 Cup Water
  • 4 Eggs
  • 3 1/3 Cups Flour
  • 1/3 Cup Oat Meal
  • 2 Tablespoon Baking Powder
  • 1 1/2 Tablespoons Salt
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Cloves
  • 2 Tablespoons Vanilla Or Orange Zest
  • 1/2 Tablespoon Baking Sode
  • 1/3 Cup Chopped Walnuts
Instructions
  1. Stir eggs and sugar. Add shortening, mix well. Add the rest of the ingredients and mix well. Pour in greased baking loaf pan. 2 normal size or four mini loafs. Bake at 350F preheated oven about 60 to 70 minutes until done. Check with clean knife inserted to the bread, if knife comes out clean, its done.
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Zucchini

April 21, 2011   editor   No comments

 

Zucchini
Recipe Type: Main
Author: Editor
Ingredients
  • 1000 Gr. Zucchini
  • 2 Onions
  • 150 Gr. White Cheese
  • 1 Glass Flour
  • 4 Eggs
  • 2 Bunches Chopped Dill
  • 1/2 Teaspoon Black Pepper
  • 1 Glass Olive Oil
  • Salt
Instructions
  1. Peel and grate the pumpkins, add grated onions, chopped dill, eggs, black pepper, white cheese, 2 teaspoons salt and the flour, mix all together. Heat olive oil in a frying pan, take 1 tablespoon of the mixture and put into the pan. Fry both sides, drain away the excess oil and place fritters on a serving plate. Repeat this until the mixture is finished and serve.
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Vegetable Casserole

April 21, 2011   editor   No comments

 

Vegetable Casserole
Recipe Type: Main
Author: Editor
Ingredients
  • 2 Large Eggplants
  • 4 Small Zucchini
  • 3 Small Sweet Green Peppers
  • 250 Grams Okra — Optional
  • 250 Grams Green Beans
  • 4 Small Ripe Tomatoes — Peeled
  • 1/2 Cup Olive Oil
  • 3 Small Onions — Sliced
  • 2 Garlic Cloves — Crushed
  • 1/4 Cup Chopped Parsley
  • Freshly Ground Black Pepper
  • 1/2 Cup Water
  • Salt
Instructions
  1. Remove stem from eggplant, wash well ,then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle with salt. Leave for 30 minutes, then pat dry with paper towels. Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove slime. Drain.
  2. String beans if necessary and slit in half (French cut). Slice tomatoes. Heat half the oil in a frying pan and fry eggplant until lightly browned. Remove to a plate – do not drain. Add remaining oil to a pan, add sliced onions and fry gently until
  3. transparent. Stir in garlic, cook 1 minute, then remove pan from heat. Place a layer of eggplant in the base of a casserole. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley.Repeat until all ingredients are used, reserving some tomato slices and parsley. Place prepared okra on top if used and cover with remaining tomatoes. Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant. Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until vegetables are tender. Serve from casserole . Often this is served as a light meal on its own; bread and (feta) cheese are then served with it.
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Stuffed Tomatoes with Ground Meat

April 21, 2011   editor   No comments

 

Stuffed Tomatoes with Ground Meat
Recipe Type: Main
Author: Editor
Ingredients
  • 1600 gr. Tomatoes
  • 3 Tablespoons Margarine
  • 1 or 1/2 Glasses Water
  • Salt
  • Filling
  • 400 gr. Lean Ground Meat
  • 2 Tablespoons Cooking Fat
  • 2 Medium Onions
  • 1/3 Glass Rice
  • 3/4 Glass Water
  • 1 Bunch Chopped Dill
  • Salt
  • 1/2 Teaspoon Black Pepper
Instructions
  1. Cut off the stalk end to form a lid, on approximately 12 same-sized tomatoes. Remove the inside of the tomatoes with a spoon and put into a separate bowl. Put cooking fat and thinly sliced onions in a pan, saute until the color of the onions change. Wash rice and add it to the onions, add water and close the lid of the pan and cook for about 10 minutes over moderate heat. Remove from heat, add ground meat , chopped dill, black pepper and 1/2 teaspoon salt, mix for about 5 minutes. Take the insides of only 5 of the tomatoes, chop small and add that to the filling and mix. Stuff the tomatoes, replace the lids and place in a pan. Add margarine, 1/2 teaspoon of salt and 1 1/2 glasses water; close the lid and cook on moderate heat for about 30-35 minutes. Place on a serving dish and serve.
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Stuffed Green Peppers with Ground Meat

April 21, 2011   editor   No comments

 

Stuffed Green Peppers with Ground Meat
Recipe Type: Main
Author: Editor
Ingredients
  • 500 gr. Green Peppers (suitable for stuffing)
  • 2 Tablespoons Margarine
  • 1 or 1/2 Glass Water
  • Filling
  • 400 gr. Ground Meat (without any fat)
  • 2 Tablespoons Margarine
  • 2 Medium Onions
  • 1/3 Glass Rice
  • 2 Large Tomatoes
  • 3/4 Glass Water
  • 1 Bunch Chopped Dill
  • 3 Teaspoons Salt
  • 1/2 Teaspoon Black Pepper
Instructions
  1. Cut off the stalks and tops of approximately 12 peppers to form a lid and remove all seeds. Clean and wash insides of the peppers and leave aside. Put margarine and thinly sliced onions in a pan and saute until the color of the onion changes. Add 3/4 glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes. Remove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes. Peel tomatoes, cut them into small pieces, add to the mixture and mix all ingredients . Stuff the peppers with this mixture, replace the lids of peppers and place in a pan. Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or 1 1/2 glasses water, close the lid of the pan and cook for about 40-60 minutes on moderate heat, put into a serving dish and serve.
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