Captain Morgan
Chef Extraordinaire
I'm gonna do it soon. Soon as I perfect my chicken.
I'm sick of chicken.
I'm sick of chicken.
surfinsapo said:Bill The Grill Guy said:Code:Greek Summer Salad -- Salata Therini Ingredients 3 Cut in wedges Tomatoes 1 sliced Cucumber 1 Sliced Onion 2 Cut in rings Green Peppers 6 Tablespoons Olive Oil 2 tablespoons Vinegar Salt Pepper 1/3 lb. Feta Cheese 2 Dozen Black Olives chopped or crumbled dried oregano Parsley Preparation Place the tomatoes, cucumber, onion and peppers in a large salad bowl. Shake together the olive oil, vinegar, salt and pepper. Pour the dressing over the salad. Put on top the feta cheese, cut in squares and the olives. Sprinkle with parseley or oregano.
Code:Stuffed Grapevine Leaves -- Dolmathakia Me Rizi Ingredients 1 cup Olive Oil 1 lb. chopped Onion 1 cup uncooked Rice 2 tablespoons Dill 1 cup hot cup hot Water 2 tablespoons (optional) Pine Nuts 1 tablespoon Salt 1/4 teaspoon Pepper 50 to 60 fresh or 1 15oz. can Grapevine Leaves 1 Lemon Preparation Heat 1/2 cup olive oil, in a frying pan and saute the onions unitl soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingedients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water. In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tighly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place "dolmathakia" side by side in layers. Sprinkle with lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over "dolmathakia" to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan. Serve them as a cold entree.
Love2<º((((>< said:surfinsapo said:Code:Greek Summer Salad -- Salata Therini Ingredients 3 Cut in wedges Tomatoes 1 sliced Cucumber 1 Sliced Onion 2 Cut in rings Green Peppers 6 Tablespoons Olive Oil 2 tablespoons Vinegar Salt Pepper 1/3 lb. Feta Cheese 2 Dozen Black Olives chopped or crumbled dried oregano Parsley Preparation Place the tomatoes, cucumber, onion and peppers in a large salad bowl. Shake together the olive oil, vinegar, salt and pepper. Pour the dressing over the salad. Put on top the feta cheese, cut in squares and the olives. Sprinkle with parseley or oregano.
Code:Stuffed Grapevine Leaves -- Dolmathakia Me Rizi Ingredients 1 cup Olive Oil 1 lb. chopped Onion 1 cup uncooked Rice 2 tablespoons Dill 1 cup hot cup hot Water 2 tablespoons (optional) Pine Nuts 1 tablespoon Salt 1/4 teaspoon Pepper 50 to 60 fresh or 1 15oz. can Grapevine Leaves 1 Lemon Preparation Heat 1/2 cup olive oil, in a frying pan and saute the onions unitl soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingedients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water. In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tighly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place "dolmathakia" side by side in layers. Sprinkle with lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over "dolmathakia" to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan. Serve them as a cold entree.