Ethnic Foods

[StillJulie]

Please post your ethnic foods recipes here.

[StillJulie]

Pierogi (Polish dumplings)

2 eggs
2 Cups flour
1/2 cup water 1/2 t salt

Mound flour on kneading board and make hole in center. Drop eggs into hole and cut into flour with knife. Add salt and water and knead until firm. Let rest 10 minutes covered with a warm bowl. Divide dough in halves and roll thin. Cut circles with large biscuit cutter (or clean can) Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from running out. Drop pierogi into salted boiling water. Cook for 3 - 5 minutes. Lift out of water carefully with perforated spoon.

The dough has a tendency to dry while you are working. A dry dough will not seal completely. We suggest rolling out a large circle of dough, placing small mounds of filling far enough apart to allow for cutting, and folding the dough over the mounds of filling. Then cut with small biscuit cutter and seal firmly.

Never crowd or pile pierogi. The uncooked will stick and the cooked will lose shape and lightness.

Fillings:

1 cup Farmers cheese (or cottage cheese if you prefer)
2 tsp. sugar
1 tsp salt
1 or 2 egg yokes
mix well - fill pierogi's. (This one is my sil's recipe)

Prune
1 cup cooked prunes
1 tsp lemon juice
1 t sugar
soak prunes overnight. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi.

Mushrooms & meat
1/2 cup cooked beef
1/2 cup cooked mushrooms
1 onion chopped fine
butter
salt & pepper
2 T sour cream
run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste.

Peirogi can be fried after boiling, sometimes fried with bread crumbs. Serve with sour cream if you like.

Krowa co duzo ryczy, malo mleka daje.
(A noisy cow gives little milk: Great talkers are little doers)
It's at the bottom of my cookbook.

Will post more later!

[StillJulie]

My gardian Boudica has givven me these recipes what she saved to her comp. We use them all at our resturant. They is all home cooking and verry good they are too.

Love,
Tara



A selection of fine Greek Main Course meals

This is a good selection of our home-cooked main courses that we cook from fresh. The recipes I've posted are for Chicken, Beef or Lamb. Some recipes you may swap to the meat of your choice. I will be adding more to this thread and some fine Greek desserts, also. For yoghurt we either buy commercial "Total" from the Fage dairy or make our own. Making your own yoghurt is really very easy. Note that at towards the end of this post there are Greek 'sandwiches, very popular here in Kalymnos and known as "Gyros"

1 Kilo = 2.2 pounds Imperial

Boudica


Notes about Feta cheese

By far, Feta is the most popular and the most ancient of the Greek Cheeses. It is the traditional cheese of Greece. Feta is traditionally made from goat or sheep's milk and is stored in barrels of brine. It comes in different qualities and we use the best as the best is lovely and creamy.

Most feta comes from mountainous areas. Greeks eat feta in different ways. It is used in salads (Greek salad - Horiatiki), baked in pies, crumbled on omelettes or even stuffed into fish. Probably the most favourite way to eat feta is to lay a thick slab on a plate, pour some olive oil and a pinch of oregano on top. Simple.

[StillJulie]

Baked Cherry Tomatoes and Feta

1 tbspn minced garlic
2/3 cup olive oil
2 lb cherry tomatoes
1 loaf focaccia bread (or French bread) heated
6 oz soft feta cheese
2/3 cup fresh basil cut chiffonade

Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.

Notes about Feta cheese

By far, Feta is the most popular and the most ancient of the Greek Cheeses. It is the traditional cheese of Greece. Feta is traditionally made from goat or sheep's milk and is stored in barrels of brine. It comes in different qualities and we use the best as the best is lovely and creamy.

Most feta comes from mountainous areas. Greeks eat feta in different ways. It is used in salads (Greek salad - Horiatiki), baked in pies, crumbled on omelettes or even stuffed into fish. Probably the most favourite way to eat feta is to lay a thick slab on a plate, pour some olive oil and a pinch of oregano on top. Simple.

[StillJulie]

Baked Lamb with oil and oregano

Serves 6 persons

1,5 kg lamb (front part preferred) 1/4 tea cup olive oil Juice of two lemons 1 spoon oregano (if fresh then better!) Salt Pepper


Wash the lamb, and dredge with salt, pepper and oregano. Place it into a baking pan and pour the olive oil and the lemon juice. Add 1 cup of water and bake in 180 - 200 C until it is well baked. At regular intervals pour the lamb's sauce on top of the lamb.

[StillJulie]

Baked lamb with yoghurt sauce

1 kg of lamb, cut in medium size portions (preferably choose leg)
4 spoons butter
1 garlic clove
Juice of 1 lemon
Salt
Pepper

For the sauce

500 grams strained yoghurt
2 glasses milk
1 spoon corn flour
4 eggs

Season the lamb pieces with salt and pepper. Place them in a saucepan and add garlic, lemon juice, butter and one glass of water.

Bring to boil and then let the meat simmer for 45 minutes. Remove lamb from saucepan and place it in a baking pan. Strain the meat's sauce and pour it in the baking pan. Let the meat bake in 190 C for 1 hour.

10 minutes before the end of time start preparing the yoghurt sauce. Mix in a bowl all the necessary ingredients. Spread the mixture on top of the baking pan and bake for 10 more minutes. Serve hot.

[StillJulie]

Beef slices in a rich sauce from Cephallonia

However many beef slices req'd: - half to 1 inch thick

1 large onion finely chopped
2 - 3 large garlic cloves finely chopped
5 v.ripe toms grated + 1/3 carton of tomato puree ( or, if making this dish in winter, 3/4 of a carton of tomato puree - a lot is needed)
5-6 cloves
olive oil
salt and black pepper
whole, peeled potatoes (opt.)

In enough olive oil, to just cover the base of a large, deep cooking pot or a large, heavy - based frying pan, gradually brown the meat slices all over and then add the onion and the garlic.

Off the heat, if the oil is already v.hot, after a few minutes place back on the ring and add enough water to half cover the meat slices, the tomato , PLENTY of salt and pepper and the cloves. A lot is needed as more water is usually required later.

Leave to cook on quite a high heat and for the meat to become tender. If it looks like the sauce is reducing and the meat isn't tender enough, as sometimes, especially on the Greek islands like here, the local meat is tougher, so add a tumbler of water. When the meat is almost tender, you can add a few whole potatoes to cook in the sauce.

The ideal result is to have tender meat in a delicious thick sauce. It really is lovely. I like having nice crusty break with this dish.

As a starter some sauce is served with pasta (and grated cheese) or rice and as a main meal with the potatoes or just with pasta or rice.

[StillJulie]

Charcoal Lamb Chops

1 kilo lamb chops, washed and drained
salt and pepper
Marinade:
ground cumin
2 cups olive oil
1 tbs. minced parsley
1 cup lemon juice
2 minced garlic cloves


Lay your chops out on a board. Sprinkle generously with the salt, pepper and cumin. Turn them over and sprinkle them again. Put them into a large bowl.

Pour the oil and lemon juice over them and add the parsley and garlic. Toss it all together with your hands and arrange them so that they are sitting in the marinade. Cover tightly and marinade for a few hours or overnight.

Barbecue the chops over an open pit. You want the coals hot, but be careful that it's not too intense and you burn the chops. You want to cook them slowly and serve them medium done. Lamb has a lot of fat and the oil of the marinade will drip into the coals as well, so watch out for flare-ups.

Serve them sizzling hot with fresh lemons to squeeze over the meat. For those of you that have a fireplace, these chops can be done right in there if you carefully arrange the wood coals. It's also fun to do when you have company over, but again, be careful of flare-ups.

[StillJulie]

Crock - pot meat from Sifnos island (or use chicken)


1 kg of meat (veal, pork)
300 gr cheese (kefalotyri, gouda, etc)
1 wine glass olive oil
1 wine glass black wine
1 carrot, cut in thin slices
2-3 garlic cloves, diced
1 medium onion, chopped
1 large green pepper, cut in thin slices
oregano
Salt
Pepper

Optionally: Use a whole chicken, instead of meat. Add some fresh tomato if you desire. Serve with fried potatoes or rice (boiled into the remaining stock).


Wash the meat and slice it. Mix the meat, the cheese and the vegetables and place them into a heat - proof crock - pot. Add salt, pepper and oregano, the olive oil and the wine. Cover the crock - pot and bake for 1 hour in high temperature and for 1 hour in medium temperature.

[StillJulie]

Easter Lamb on the Spit

To serve 6-8 persons, you need a lamb that weights about 5 kg!

On Easter Sunday Morning, the fire is started at about 7.00 am to ensure that the wood is reduced to glowing embers by the time the roasting starts. The lamb or goat, having been properly cleaned, is rubbed with lemon all over his skin and seasoned with salt, pepper, oregano and thyme both outside and inside.

Then the souvlaki, the long round iron stick, having also been properly cleaned and rubbed with lemon, is passed through the animal from one end and out through the head. The back feet are secured by passing one through the muscle of the other and are then tied with wire. It is also recommended to tie with wire the spine of the lamb on the spit.

Two iron poles with forked ends are inserted in the earth by the fire. At the beginning of the roasting session the lamb is at about 60-70 cm from the fire. Later the poles are lowered so the meat rests at a distance of 30-40 cm from the fire.

The long iron spit ends in a handle and members of the family take it in turns to sit and turn it almost continually (Now there are machines doing that for us!). While the meat is cooking they brush on a mixture of olive oil, lemon juice and oregano.

A lamb roasted like this takes about 4 hours or less, presuming that it is of the desirable weight of 5 kgr maximum. It is vital that the lamb cooks very slowly, even if it takes longer than three hours. A clear indication that it is nearly cooked is when the flesh shrinks away from the bones.

Please note that the fleshy parts (legs and shoulders) take longer to cook, so they draw most of the glowing embers to the two ends, making two small piles of them under the fleshy parts which gives those parts the extra heat they require, while the thin body is cooking at a slower speed.

Serve with a lot of fresh salad, sea salt and freshly ground black or green peppercorns to taste, taramosalata, melitzanosalata and Scarlet Easter Eggs.

[StillJulie]

Lamb stew in clay pots


1 kg of lamb (chops/neck, whatever)
3 sliced onions
1 litre/1 quart of tomato puree' or tomato paste for cooking
Some olive oil
1kg/2lb of 'rice' pasta available in Italian or Greek delicatessens (called Krithara'ki)
Salt, pepper and oregano seasoning


In a clay pot (or heavy cast iron pot), put the oil and let heat in an oven at high setting. Add the sliced onions and brown. Sprinkle the lamb with salt and pepper and place in the pot to brown the sides. When the lamb starts cooking, place the tomato over it and add the same amount of water.

Let it heat for about 1 hour until the lamb feels soft and much of the water has evaporated (add water if needed). Remove from the oven, and put the 1 kg of 'rice' pasta. When the pasta is cooked (another 10 minutes), remove and serve hot.

[StillJulie]

Lamb with green beans

1 kg lamb
1 kg green beans, wash and with their string removed (use frozen ones if you want to avoid the cleaning procedure)
5 spoons olive oil
1/2 kg finely chopped onions
parsley, finely chopped
150 ml vegetable stock
Salt
Pepper

Cut the meat in servings. Heat oil in a saucepan and sauté the meat with the onions. Add salt, pepper and vegetable stock and simmer for 1,5 hour. Then add the green beans, the parsley and some more salt and simmer until the green beans are tender. During the whole cooking procedure you might need to add some extra water.

[StillJulie]

Lambkin with Fennel

1,5 kg lambkin, cut in servings
1 coffee cup olive oil
10 spring onions, finely cut
2 peeled tomatoes, cut in wedges
2 spoons of finely cut dill
2 spoons of finely cut parsley
1/4 kg fennel
1 wine glass of white wine
Salt
Pepper

Use a large saucepan and heat the oil to sauté the lambkin servings until golden. Remove meat from saucepan and place into a platter.

Sauté the slices of onions until golden. Place the meat back into the saucepan and add the wine.

When most of the wine has evaporated add tomatoes, salt, pepper, one glass of water and when the meat starts to boil simmer for half an hour.

Then add fennel, which you have previously cut in thick pieces, and simmer for half an hour more. Finally add dill and parsley and simmer for 5 more minutes. Check that meat is tender. If not simmer for more hour. Serve warm with fried potatoes on the side.

[StillJulie]

Meatballs with cracked wheat


1 pound minced beef or pork or a combination
1 cup finely chopped fresh flat-leaf parsley
4-5 scallions (white plus most of the green parts), finely chopped
1/2 cup coarse bulgur wheat
1 egg, lightly beaten
1/3 cup olive oil
4 garlic cloves, 2 minced and 2 coarsely chopped
1 teaspoon ground cumin
1 large onion, halved lengthwise and sliced into half-moons
1/2 cup dry red wine
2 cups grated ripe tomatoes or canned diced tomatoes with their juice
1 cinnamon stick
salt, pepper

In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, cracked wheat, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste.

Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.

Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.

In a large, deep skillet, heat the remaining oil and sauté the onion over high heat for 4 to 5 minutes, or until it starts to colour. Add the chopped garlic and sauté for 30 seconds. Add the wine and simmer for 1 minute.

Stir in the tomatoes and cinnamon stick. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low. Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened.

Remove the cinnamon stick, sprinkle with the remaining 2 tablespoons parsley and serve.

[StillJulie]

Chicken with pasta and walnuts


1 big chicken
1 kilo of onions
1 cup of olive oil and 1 spoonful of butter
3-4 tomatoes
salt and pepper
some spearmint
1 cup small pasta
½ cup walnuts


Cut the chicken to four and the onions into small pieces. Heat the oil and butter in a saucepan and add the chicken and onions. Cook them for some time. Melt the tomatoes and add them to the chicken with some water, salt, pepper, spearmint, (If the liquid in the pan is not enough, add some hot water). When the pasta is ready , add the walnuts , stir, and serve immediately.

[StillJulie]

Beef souvlaki with tzatziki sauce (kebabs)

Categories: Greek Meats Main dish
Yield: 4 servings

2 pounds Beef or lamb cut into 1" cubes (I use lamb)
12 Cherry tomatoes or tomato wedges
1 teaspoon black pepper
1 teaspoon Oregano
2 cloves garlic, finely minced
6 tablespoons olive oil
2 medium onions, quartered
2 medium green peppers, cut into 1" pieces
12 fresh mushrooms. I prefer flatties but button are fine
4 tablespoon lemon juice
Salt to taste
Skewers

This is a special recipe and takes two days.

On the first day, prepare the meat and marinate. On the second day, prepare the veggies and cook. Place meat in a bowl.

In a small bowl, combine black pepper, garlic and oregano and sprinkle mixture over meat. Mix well to coat. In a blender, combine lemon juice and olive oil and blend. Pour over meat, cover and refrigerate overnight.

The next day, brush onions and green pepper with olive oil and sprinkle with salt and pepper to taste. Thread meat and veggies, alternating, on to skewers.

Barbecue on grill, being careful not to overcook. Use remaining marinate to bush on while cooking. Before serving, sprinkle with salt and fresh lemon juice.

[StillJulie]

Gyros (for two)

½ cup minced onion
1 clove garlic, minced
½ pounds ground lamb (as lean as you can find it)
½ cup seeded and pared cucumber, diced
½ cup shredded lettuce
1 diced tomato
2 tablespoon lemon juice
½ teaspoon each, of dried oregano and ground cumin
¼ cup low-fat yogurt
1 tablespoon fresh mint, chopped
2 pita breads

COMBINE FOR SAUCE TOPPINGS

Cook the meat in the onion and garlic. Spray a skillet with non-stick spray and add onion and garlic. Cook until soft over low heat, stirring constantly.

Combine in mixing bowl with lamb, lemon juice, oregano and cumin; mix thoroughly and shape into 2 patties.

Broil patties on a rack 3 to 5 minutes each side, turning once, until desired doneness.

Serve in pita bread with half of the lettuce and tomato and half of the sauce on each serving.

[StillJulie]

Gyro

6 servings

1 pound ground pork
1 pounds ground lamb. If there's no special lamb, try lamb shoulder of which the flavour is just great!
1 teaspoon salt
Some freshly ground black pepper
About 6 cloves of crushed garlic
Squeeze out the juice from 1 lemon
1 teaspoon oregano
2 tablespoon Ouzo

Mix and mould the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

[StillJulie]

LAMB Gyros

6 servings

2 pounds lean lamb, ground
2 slices bread; toasted, crushed
1 teaspoon allspice; pounded
1 teaspoon coriander seed; crushed
1 garlic clove; crushed
1 onion; grated
1 teaspoon chopped fresh savoury
Salt & freshly ground pepper
3 slices bacon
6 pita bread pockets
2 tomatoes; sliced thin
Vinegar & oil to taste
1 cup chopped fresh parsley
1 cup plain yogurt

In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savoury, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape.

Break into 5 sections, each as large as a navel orange, then break each section into 6 balls.

Knead and flatten slightly to a thickness of about 3/4". Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them.

Slip a cane skewer through the centres and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.)

Cover and refrigerate overnight.

When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.)

The surface will be crusty and the inside cooked within 25 minutes.


To serve:

Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings.


Tzatziki sauce for gyros

For 1

2 small cucumbers
Salt
1 ¼ cup plain yogurt
2 tablespoon olive oil
1 tablespoon lemon juice
White pepper
3 garlic cloves; or more
¼ cup mint leaves; fresh*


*Use fresh mint leaves, shredded, 2 tablespoons dried mint, crushed or 1/4 cup coarsely chopped flat-leaf parsley.

Use more or less garlic, minced, to your preference. Peel, seed and dice cucumbers. Sprinkle with salt and set aside to drain.

Combine yogurt, olive oil, fresh lemon juice, pepper and garlic in large bowl. Cover and refrigerate.

Just before serving, beat yogurt sauce with wooden spoon until smooth. Have fresh mint torn into small pieces.

Dry cucumber by gently squeezing between paper towels. Combine cucumbers with mint leaves and yogurt mixture. Add salt and pepper to taste.

[StillJulie]

Greek stuffed tomatoes

Serves 4

2 tablespoon Olive oil
1 small Onion, diced
2 cup Spinach, chopped and cooked
2 teaspoon Dried basil
½ cup Bread crumbs
1 Egg
½ pound Feta cheese, crumbled
Salt, to taste
Freshly ground black pepper, to taste
6 Tomatoes, firm and with insides scooped out


In a saucepan, heat oil and sauté onion until translucent.

In a bowl, combine the sautéed onions with all remaining ingredients except tomatoes.

Stuff filling into tomatoes. Bake in a preheated, 350 degree F oven for 15 minutes.

[StillJulie]

Greek fish baked in grapevine leaves

5 servings

5 medium Whole fish; cleaned heads left on
2 tablespoon Olive oil (or more)
1 Lemon (juice only) 1 tablespoon
Chopped fresh parsley
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh fennel
Salt & freshly ground pepper
3 Anchovy fillets; rinsed minced or mashed
2 tablespoon Butter
15 large Grapevine leaves
Lemon slices & fennel leaves

Wash and dry the fish.

In a glass or earthenware bowl, beat the oil, lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper.

Dip each fish in the mixture, turning to coat and allow to marinate an hour or two in the refrigerator.

Remove the fish from marinade and drain. Meanwhile, beat the anchovies and butter together and spread on the fish with a knife.

Wrap each fish in grapevine leaves and place, seam side down, in an attractive baking- serving dish. Bake in a moderate oven (350 F) for 30 minutes. Serve hot, garnished with lemon and fennel.

[StillJulie]

Prawn salad with tarragon

4 servings

¼ pint Mayonnaise; (150ml)
2 tablespoon Greek yoghurt
1 ½ teaspoon dried Tarragon
12 ounce Peeled prawns; (350g)
1 Stick celery - thinly sliced
1 Red skinned apple - finely diced
2 large Leaves of iceberg lettuce
1 tablespoon Flaked almonds; toasted


Mix the mayonnaise, yoghurt and Tarragon together. Stir in the prawns, celery and apple. Line a serving bowl with lettuce, place the salad in the centre and decorate with toasted almonds.

[StillJulie]

Sea bass Greek style

8 servings

8 x 8-oz sea bass fillets
½ cup Flour (or as needed)
2 tablespoon Light olive oil
1 Lemon; juiced
3 tablespoon Vegetable oil
2 large Yellow onions; chopped fine
6 Garlic cloves; crushed
1 bunch Parsley; chopped
1 pinch Pepper
3 ½ cup Canned tomatoes
1 Tomato; chopped
3 Bay leaves
½ teaspoon Rosemary
½ cup Dry white wine
1 Lemon; cut into 8 wedges


Dust the sea bass fillets with the flour. In a large skillet place the 2 tablespoons of olive oil and heat it on medium high until it is hot.

Quickly sear the fillets on both sides so that they are sealed. Place the fish in a large baking pan and sprinkle on the lemon juice. Set the fish aside.

In a medium skillet place the 3 tablespoons of vegetable oil and heat on medium high until it is hot. Add the onions, garlic, and parsley.

Sauté the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the pepper and stir it in.

In a medium large saucepan place the sautéed onion mixture, canned tomatoes, chopped tomato, bay leaves, rosemary, and white wine. Stir the ingredients together and simmer them on low heat for 40 minutes.

Preheat the oven to 350 F. Pour the sauce over the fish and bake it for 20 minutes, or until it is just done. Garnish the dish with the lemon wedges.

[StillJulie]

Baked trout with yoghurt & herbs - 1

6 Servings

6 x 6-8 oz trouts
7 ½ fluid ounce Greek strained yoghurt
2 ½ fluid ounce Whipping cream
2 tablespoon Fresh chopped parsley
2 tablespoon Chopped chives
2 tablespoon Chopped fennel
1 teaspoon Fresh chopped thyme
1 teaspoon Fresh chopped oregano
1 teaspoon Fresh chopped tarragon
Clarified or unsalted butter


Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail.

Thoroughly dry the fish with plenty of kitchen paper. Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides.

Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place. Chop the herbs and mix them gently in a small saucepan. Measure the yoghurt and cream and pour them over the herbs.

Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse. Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking.

(Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.)

About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while.

Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through. (To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.)

Serve with steamed new potatoes and other young summer vegetables such as carrots and peas.

[StillJulie]

Baked trout with yoghurt and herbs - 2

6 Servings

6 6-8 oz trouts
7 ½ fluid ounce Greek strained yoghurt
2 ½ fluid ounce Whipping cream
2 tablespoon Fresh chopped parsley
2 tablespoon Chopped chives
2 tablespoon Chopped fennel
1 teaspoon Fresh chopped thyme
1 teaspoon Fresh chopped oregano
1 teaspoon Fresh chopped tarragon
Clarified or unsalted butter


Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail.

Thoroughly dry the fish with plenty of kitchen paper. Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides.

Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place.

Chop the herbs and mix them gently in a small saucepan. Measure the yoghurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse.

Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking.

(Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.)

About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while. Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through.

(To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.) Serve with steamed new potatoes and other young summer vegetables such as carrots and peas.

[StillJulie]

Greek salad

8 Servings

2 Whole cucumber English seedless, peeled and sliced
2 Whole tomato, cut in wedges
4 Whole scallion, thinly sliced
8 Whole kalamata olives, pitted and sliced
2 cups Feta cheese, crumbled
2 tablespoon Red wine vinegar
2 tablespoon Lemon juice
3 tablespoon Extra virgin olive oil
2 teaspoon Oregano
Salt and pepper
10 Leaves Romain lettuce, torn into bite sized
Lemon Wedges, garnish


DRESSING
In a serving bowl, mix together cucumbers, tomatoes, scallions, olives, and feta cheese. In a small bowl whisk together vinegar, lemon juice, olive oil, oregano and salt and white pepper to taste. Pour over vegetables in salad bowl and toss until vegetables are well coated. I like to make it to this point and let it sit for awhile. Then add the Romaine right before serving.

[StillJulie]

Shrimp in tomato and wine

4 Servings

4 medium Tomato; fresh, ripe
Or,
1 1/2 ;cups chopped, drained, ;canned tomatoes
1 ½ pounds Shrimp, raw; in shells
(25 ;to 30 medium sized shrimp)
6 tablespoon Olive oil
¼ cup Onion; finely chopped
½ cup Wine, dry white
2 tablespoon Parsley; finely chopped; or if preferred - flat leaf parsley
½ teaspoon Oregano; c
crumbled 1 teaspoon
Salt Black pepper; freshly ground
2 ounce Feta cheese; cut into ¼ inch cubes


Drop the fresh tomatoes into a pan of boiling water and remove them after 15 seconds. Run them under cold water, and with a small, sharp knife, peel them.

Cut out the stems, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juices, and chop the tomatoes coarsely. (Canned tomatoes only need to be drained and chopped.)

Shell the shrimp but leave the last shell segment and tail attached to the body of the shrimp.

With a small, sharp knife, devein the shrimp by making a shallow incision down their backs and lifting out the intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them dry with paper towels. Set aside.

In a heavy 10 to 12 inch skillet or shallow casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown.

Stir in the tomatoes, wine, 1 tablespoon of the parsley, the oregano, salt and a few grindings of pepper. Bring to a boil and cook briskly, uncovered, until the mixture thickens to a light puree.

Add the shrimp and cook over moderate heat for 5 minutes. When the shrimp are pink and firm to the touch, stir in the cheese, taste for seasoning and sprinkle the top with the remaining tablespoon of parsley. Serve directly form the skillet or casserole. Customarily, the shrimp are accompanied by crusty loaves of bread.

[StillJulie]

Shrimp in tomato, wine and feta cheese

4 Servings

4 medium Tomato; fresh, ripe
Or,
1 ½ cups chopped, drained canned tomatoes
1 ½ pounds Shrimp, raw; in shells (25 ;to 30 medium sized shrimp)
6 tablespoon Olive oil
¼ cup Onion; finely chopped
½ cup Wine, dry white
2 tablespoon Parsley; finely chopped, or if preferred, flat leaf parsley
½ teaspoon Oregano; crumbled
1 teaspoon Salt Black pepper; freshly ground
2 ounce Feta cheese; cut into ¼ inch cubes


Drop the fresh tomatoes into a pan of boiling water and remove them after 15 seconds. Run them under cold water, and with a small, sharp knife, peel them.

Cut out the stems, then slice the tomatoes in half crosswise. Squeeze the halves gently to remove the seeds and juices, and chop the tomatoes coarsely. (Canned tomatoes only need to be drained and chopped.)

Shell the shrimp but leave the last shell segment and tail attached to the body of the shrimp. With a small, sharp knife, de-vein the shrimp by making a shallow incision down their backs and lifting out the intestinal vein with the point of the knife.

Wash the shrimp under cold running water and pat them dry with paper towels. Set aside. In a heavy 10 to 12 inch skillet or shallow casserole, heat the oil over moderate heat until a light haze forms above it.

Add the onions and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown. Stir in the tomatoes, wine, 1 tablespoon of the parsley, the oregano, salt and a few grindings of pepper. Bring to a boil and cook briskly, uncovered, until the mixture thickens to a light puree.

Add the shrimp and cook over moderate heat for 5 minutes. When the shrimp are pink and firm to the touch, stir in the cheese, taste for seasoning and sprinkle the top with the remaining tablespoon of parsley.

Serve directly form the skillet or casserole. Customarily, the shrimp are accompanied by crusty loaves of bread.

[StillJulie]

Greek shrimp scampi

4 Servings

2 knobs of Butter
1 cup Olive oil
1 teaspoon Salt
1 teaspoon black Pepper
1 tablespoon Rosemary
1 teaspoon Oregano
2 tablespoon Paprika
4 each Bay Leaves
4 Cloves of Garlic, finely Chopped
3 pounds (weight) Jumbo Shrimp, peeled & de-veined
1 pound Feta Cheese, crumbled
1 cup Unseasoned Bread Crumbs
3 fluid ounces Sherry


Preheat oven to 375 degrees. To make scampi sauce: In sauce over low flame melt butter, adding oil, salt, pepper, rosemary, oregano, paprika, bay leaves, garlic and sherry.
Place cleaned shrimp in large baking dish. Cover shrimp with feta cheese and top with breadcrumbs. Pour scampi sauce over shrimp and bake until shrimp are tender, approximately 25 minutes. Serve over rice or angel hair pasta.

[StillJulie]

Greek grilled catfish

4-6 Servings,

6 each Catfish fillets -- 8 ounces Each
4 ounce Feta cheese; crumbled
Greek seasoning to taste
1 tablespoon Dried mint
2 tablespoon Olive oil
Fresh mint leaves or parsley, optional
Cherry tomatoes, optional


Sprinkle both sides of fillets with Greek seasoning. Sprinkle each fillet with 1 rounded tablespoon feta cheese and 1/2 teaspoon mint. Drizzle 1 teaspoon olive oil over each.

Roll up fillets and secure with toothpicks. Grill over medium coals for 20-25 minutes or until fish flakes easily with a fork. Or, place fillets in a greased baking dish and bake at 350 deg. for 30-35 minutes or until fish flakes easily with a fork. Garnish with mint leaves or parsley and cherry tomatoes if desired.

[StillJulie]

Greek shrimp

Serves 2-3 people for an appetizer; serves one person for an entree with a dinner salad.

12 large Shrimp; (peeled, deveined, butterflied)
1 Red onion; (julienned)
4 Kalamata pitted olives
½ cup White wine
1 teaspoon Fresh oregano
1 tablespoon Olive oil
1 tablespoon Feta cheese
1 teaspoon Chopped garlic
½ cup Chicken stock
1 Green pepper; (julienned)
4 medium Mushrooms; sliced


Sauté the shrimp, wine, and garlic in the olive oil for about one minute. Add in the peppers, onions, mushrooms, and Kalamata olives. Sauté for about another 1 to 2 minutes. Toss in pan and add the chicken stock. Top with oregano and Feta cheese.

[StillJulie]

Greek shrimp pies ( an appetiser)

4 ounce Cream cheese, softened
1 Egg yolk
1 tablespoon Chopped parsley
1 tablespoon Chopped scallions
½ teaspoon Lemon juice
¼ teaspoon Salt
6 ounce Pkg small frozen shrimp, thawed and chopped
2 tablespoon Grated Parmesan cheese
6 Sheets phyllo pastry
½ cup Butter, melted


Whip cream cheese with mixer. Beat in egg yolk.

With spoon, mix in parsley, scallions, lemon juice, salt, shrimp, and cheese. Refrigerate 1 hour.
Place all but 2 sheets of the phyllo between linen tea towels to prevent drying.

Stack two sheets together; cut strips 2 x 16" through both sheets.

Brush with melted butter. Place 1tsp filling on one end of strip.
Fold one corner over filling to other side.

Preheat oven to 375. Place on un-greased cookie sheets. Bake for 20 minutes. Remove from oven and serve hot.

[StillJulie]

Terrina with 3 Chocolates


1.596 Cup / 5 oz / 150 gr. milk chocolate
1.596 Cup / 5 oz / 150 gr. unsweetened chocolate
1.596 Cup / 5 oz / 150 gr. white chocolate
6 eggs
3/4 cup caster sugar
2 cups cream milk
2 cups instant coffee
1 shot rum

Melt the chocolates separately. Beat the egg whites until it becomes meringue. Beat the cream milk into whipped cream. Combine with each chocolate 2 egg yolks, 1/3 cup caster sugar and slowly add 1/3 of the meringue and 1/3 of the whipped cream. In the unsweetened chocolate add as well the coffee and the rum.

In a bread pan 10x24 on a baking sheet spread the three mixtures in whichever order you prefer. Leave it in the fridge for 4 – 5 hours until solid and serve it sliced.
It could be served with grated chocolate or fruit, such as strawberries or blueberries, slightly sprinkled with caster sugar and almonds.

[StillJulie]

Almond Biscuits

Tara, Vicki’s lively sister makes these as well as her splendid ice cream. Put the two together and you’ll have a wonderful dessert. This is a scaled-down recipe originally that would make 200. Tried and tested.

Makes 20

2 egg whites
200 g / approx 7 oz blanched almonds, finely ground
200 g / approx 7 oz golden caster sugar

Heat the oven to 180C / Gas 4 / fan 160C.

Beat the egg whites to stiff peaks then fold in the finely ground almond and caster sugar.

Put teaspoon-sized blobs of the mixture onto a buttered baking tray and lightly sprinkle with some extra sugar.

Bake for 20 minutes until golden brown. Allow to cool.

[StillJulie]

Tara’s Chocolate Truffles

These are a firm favourite. Be prepared to act your shoe size, as they are as delicious as they are messy.

Makes about 1lb.

1lb / 450 g fine chocolate, at least 60% cocoa solids - or, cheapo choccie of 50%
275 ml whipping cream, or thick cream
cocoa powder for dusting

Chop the chocolate finely; the pieces should be about the same size as gravel. They will melt more successfully if they are roughly the same size. A large, heavy cook’s knife will make chopping easier than using a small one.

Put the chopped chocolate in a large heatproof bowl. If the bowl is warm it will help the chocolate to melt. Bring the cream to the boil in a small pan. Just as it reaches boiling point, remove from the heat and pour slowly into the chocolate, beating gently with a wooden spoon.

The chocolate should all melt into a thick, glossy, dark-brown cream. If there are lumps left, then you will have to put the bowl over a pan of hot, almost simmering water until they melt. Be careful not to let the bowl touch the simmering water. Take care also, not to overheat it, which will result in the mixture separating and curdling.
Place the basin of chocolate in the fridge to stiffen. Depending on the temperature inside your fridge, the mixture will need about an hour to thicken. (it should not get solid, although if it does, just melt it over hot water and refrigerate again).

Now you have a choice: thick, solid, luxurious truffles or softer, lighter ones. If you prefer, as I do, an un-whipped truffle resembling a small lump of coal with a rich texture, then leave the mixture as it is. If you like a soft, airy truffle, beat the mixture with an electric whisk for a minute or so until it starts to change colour. It will become paler and fill with air. Over-whipping will curdle the truffle mixture.

Using two teaspoons, scoop out balls of truffle and drop them into the cocoa powder. The size is a matter of choice. I like a large truffle; use two spoons to get a piece of truffle resembling a small piece of coal to pop into my piggy little mouth. Others may prefer to make a smaller one. Roll them lightly into rounds if you wish, though I prefer them as rough-textured lumps. Yummy! Roll the truffles in cocoa, then leave them in a cool place for an hour to set.

[StillJulie]

Dark Chocolate and Campari truffles

These truffles are incredibly easy to make. I don’t roll them into smooth balls but prefer them rough-shaped - a whole piggy-mouthful, so I scoop up the truffle mixture with a spoon, and pat it into an odd shape. Oh - and you may double the quantities, because I do.

100g very good dark chocolate
100ml double cream. This is thick cream
I tablespoonful Campari, or anything alcoholic and flavoursome
Good-quality cocoa powder, for dusting

Bash the chocolate bar - still in its wrapper - with a rolling pin until the chocolate is well smashed, heh heh. In a saucepan, bring to boil the cream, remove from the heat, then stir in the chocolate. Add Campari and beat together until very smooth.

Put the mixture in the freezer for 20 minutes or so. Then take a spoon and scoop out the truffle mixture to make a roughish, lump up to about 2 inches. Big enough for your mouth, or my mouth, heh heh! Drop it into the cocoa to coat it all over, then pack into a petit four case, or simple into a bowl like I, and chill until ready to eat.

[StillJulie]

Tara’s Chocolate Ganache Tart

This recipe is much like a giant chocolate truffle. It takes no time to prepare, and can be put together the day before. Served with plenty of double cream and some seasonal berries, it makes a sinfully good pudding.

Serves 8 very comfortably

175 g caster sugar
6 egg yolks
565 ml double cream
1 vanilla pod, halved lengthways
285 g dark chocolate (70% cocoa solids) preferably Valrhona, roughly grated or chopped into small pieces.

Preheat the oven to 120C / 250F / Gas Mark ½. Grease a 28cm loose-bottomed tart tin.

Whisk the sugar and egg yolks together until they have tripled in volume and look light and fluffy.

Heat the cream and the vanilla pod in a bowl over a pan of simmering water (making sure the bottom of the bowl doesn't touch the water).

When the cream is hot, scrape the vanilla seeds into the cream. (The pod may be washed and dried later to be put into 1 Kg sugar to easily make vanilla sugar in 2 week's time). Next, add the chocolate stirring with a wooden spoon until melted.

Carefully fold half the chocolate mixture into the eggs to keep the light, fluffy texture. Then fold this mixture back into the remaining chocolate.

Pour into the tin and place on a baking sheet in the oven for 1 hour.

If the tart starts to rise, the oven is too hot. It should remain level throughout cooking. When it is cooked, it will look a little puffed up, soft and slightly wobbly. Like an overweight woman on waking. Lol. Remove from the oven and allow to cool, then chill in the fridge for an hour before serving. Once set, it will slice beautifully.

[StillJulie]

Grand Chocolate-Armagnac Soufflé Cakes


3 oz good-quality eating chocolate
6 tbsp unsalted butter
3/8 cup granulated sugar
3 egg yolks
3 egg whites
¼ cup Armagnac

Melt the butter and chocolate together in a bowl set over simmering water.

Whisk the egg yolks and sugar together until light and pale.

Combine the chocolate and egg yolk mixtures.

Beat the egg whites to soft peaks and fold them into the chocolate-yolk mixture.

Three-quarters fill 6 small buttered, sugared ramekins with the mixture.

Bake in a 200°C (400°F) for 6 minutes.

Serve immediately, and in front of your guests, make a small slit in the middle of each soufflé and pour in a spoonful of Armagnac.


These two recipes were very kindly given me by Dimitri Violaris for use in our restaurant. They simply push the boundaries of chocolate excellence.

[StillJulie]

Exceptional Chocolate Mousse

2 squares unsweetened chocolate of 72% minimum cocoa solids
½ cup powdered sugar
1 cup cream
¾ tablespoon gelatine
3 tablespoons boiling water
¾ cup sugar
1 teaspoon real Bourban vanilla essence
1 quart cream


First melt the chocolate in a heatproof bowl over barely simmering water. Make sure the bottom of the bowl does not touch the water.

Add powdered sugar and gradually, one cup cream.

Stir over the heat until just boiling-point is reached, then add the gelatine dissolved in boiling water, sugar and vanilla.

Strain the mixture into a bowl, set in a pan of ice-water and stir constantly until mixture thickens. Then fold in the whip from remaining cream. Mould, pack in ice, and let stand in the fridge for four hours.




These two recipes were very kindly given me by Dimitri Violaris for use in our restaurant. They simply push the boundaries of chocolate excellence.

[StillJulie]

White pizza

ricotta cheese
parm cheese
baby spinach shredded
onions garlic& portabella mushrooms minced fried and into the mix

Shredded moz cheese more mushrooms and onion and spinach shredded and red or green roasted pepper as a topping.

Par bake your crust, tehn put olive oil or butter and garlic mix over the crust. Add ricotta mix and then your toppings. bake for 20 minutes until toasted and golden

Regular pizza with teh same olive oil spread over the par baked crust with pepperoni and mushrooms on it. Homemade sauce from teh fall.

[Boxingmama]

Mediterranean Penne

2 oz. whole-wheat noodles, uncooked

½ cup canned white beans, rinsed and drained

1 ½ cups cheery tomatoes, halved

1 Tbsp. olive oil

1 Tbsp. dried oregano

1 garlic clove minced



Cook penne and drain. Toss all ingredients in pot and warm for about 7 minutes.


Note: From www.fitnessmagazine.com
This was delicious!

[janice]

Dorito and Chicken Casserole

6-8 boneless, skinless chicken breasts
1 onion, chopped
salt and pepper to taste
1 lb. Velveeta cheese, cubed
1 (14-1/2 oz.) bag Doritos, crushed
1 can Rotel
1 can cream of chicken soup
1 can cream of mushroom soup

Boil chicken and cut up. Put chicken in deep roasting pan. Sprinkle onion, salt, and pepper over chicken. Add Velveeta cubes. Cover cubes with most of the crushed chips, reserving some for top. Mix Rotel and remaining ingredients together; pour over top of crushed chips layer. Cover casserole with foil and bake at 350 degrees for 45 minutes. Remove foil and sprinkle with more crushed chips and bake just a few minutes more (watch carefully; chips turn brown quickly).

I usually half this recipe for our family. As is, it makes an enormous amount of food!

[janice]

Mexican Chicken Casserole
This is our family's FAVORITE Mexican dish!

3 cups shredded, cooked chicken (approximately 2 boneless, skinless chicken breasts)
1 can (10 ounces) cream of chicken soup
1/2 cup sour cream
1/3 cup of your favorite salsa
2 cups shredded Mexican blend cheese
2 cups corn chips

Cook chicken in microwave until done. Allow to cool. Shred chicken breasts by hand into small pieces. In a bowl, combine the chicken, cream of chicken soup, sour cream and salsa. Mix well. Pour half of the mixture into a 2-quart casserole dish. Top with half the cheese and corn chips. Repeat layers.

Bake at 350 degrees for 25 minutes.

[janice]

Sour Cream Chicken Enchiladas

1 (16 oz.) container sour cream
2 cans cream of chicken soup
1 (4 oz.) can diced green chiles
10 (8-10 inch) flour tortillas
4-5 chicken breasts, cooked and shredded
1/4 cup chopped onion
1 small can black olives, drained
2 cans regular enchilada sauce
2 cups cheddar cheese

Heat oven to 350 degrees. In bowl, combine sour cream, soup, chicken, chiles, onions, olives, and 1 cup cheese mix. Spoon into tortillas and roll up. Put into casserole dish. Cover with enchilada sauce and remaining cheese. Bake 25 minutes.

[janice]

Layered Mexican Casserole

1 bag nacho cheese Doritos
1 can whole kernel corn, drained
1 lb. ground beef, browned
1 small onion, chopped
1/2 lb. Velveeta cheese, melted
1 small can Rotel tomatoes
1/2 envelope taco seasoning
cheddar cheese, shredded
1 can Ranch Style beans

Garnish:
1 small can sliced ripe olives
1 tomato, chopped
2 green onions, chopped
sour cream

Brown ground beef and onion. Drain. Line bottom of casserole dish with Doritos. Crush remaining chips. Mix corn, ground beef, Velveeta cheese, Rotel tomatoes and taco seasoning. Spread half the meat mixture onto Dorito layer. Add layer of beans. Add layer of crushed Doritos, then cheese. After the cheese, add remaining mixture of meat, then remaining beans. Finally, add crushed Doritos. Top with shredded cheddar cheese. Bake, covered, at 400 degrees for 30 minutes. Garnish with ripe olives, chopped tomatoes, green onions and sour cream if desired.

[janice]

Mexican Lasagna

1 pkg. flour tortillas
1 lb. ground beef
1 (17 oz.) can whole kernel corn, drained
1 cup prepared salsa
1 (15 oz.) can tomato sauce
1 package taco seasoning mix
1 (16 oz.) carton cottage cheese
2 eggs
1 teaspoon oregano
1-1/2 cups shredded Cheddar and Monterey Jack cheese blend

Remove tortillas from refrigerator. Heat oven to 375 degrees. Brown meat and drain. Add corn, salsa, tomato sauce and taco seasoning. Simmer, stirring frequently for 5 minutes. In a separate bowl, combine cottage cheese, eggs and oregano. Line bottom of greased 9x13 baking dish with 5 tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat. Arrange 5 tortillas over cheese mixture. Spread remaining meat mixture over all and top with shredded cheese. Bake for 30 minutes or until cheese melts and casserole bubbles. Let stand for 10 minutes before cutting and serving.

[mom2riandkayl]

Refried Beans
Ingredients
1/2 cup vegetable oil or lard (I substitute w/ water from cooking the beans)
2 cups cooked Pinto Beans (recipe follows)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper


Instructions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.

Yield: 4 servings

Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed


Instructions
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.

Yield: 8 servings

[mom2riandkayl]

Carmen's authentic refried beans
For me the key is bacon grease.

Boil your pinto beans in water until they are cooked through.

Save your bacon grease from when you cook up some bacon. Warm in up in a skillet, get it very hot. Add the beans & some of it's juice (so they are not dry) to the grease (this is where the term refried comes from) & mash the beans to the consistancey you want.

I've made it no other way. It's how my grandma in Mexico makes it. She never adds any spices. Just some salt cause beans are very bland. Now, not saying that anything the other poster put is *wrong*, but my receipe is very authentic from my big Mexican family.
__________________

[Januinely~me]

8 TBSP butter
1 TBSP oil
2 medium onions, finely chopped
1 tsp fresh ginger, peeled & finely chopped
2 tsp garam masala
2 tsp ground cilanto
1 tsp chili powder
1 tsp fresh garlic, minced
1 tsp salt
3 whole green caradom (I just sprinkle a little cardamom in)
3 whole black peppercorns
2/3 cup plain yogurt
2 TBSP tomato paste
8 chicken pieces (I use 4 boneless/skinless chicken breasts cut into chunks)
2/3 cup water
2 whole bay leaves
2/3 cup light cream

Saute the onions in a large pan in butter & oil. Combine in a small bowl : ginger, garam masala, cilantro, chili powder, garlic, salt, cardamom & peppercorns. Add yougurt & tomato paste and stir to combine. Put chicken & yogurt/tomato paste/spice mixture in with the sauteed onions. Mix everything together well & cook for 5-7 minutes. Add water & the bay leaves & let simmer for 30 mins, stirring occasionally. Add light cream, mix well, let simmer another 10 minutes.

Serve over rice & peas.

Note: sometimes I add a couple teaspoons of flour to the light cream before I add it to make the sauce thicker.

[Januinely~me]

1 16oz pkg fresh chow mein noodles
1 cup chopped onion
1 cup chopped green cabbage
3/4 cup sliced green pepper
1 cup bean sprouts
2 TBSP veg oil
1 tsp sugar
4 TBSP oyster sauce
1/4 cup chicken broth
1 1/2 TBSP dark soy sauce
2 TBSP grated ginger and garlic
1 cup meat (optional)
1/2 cup water

Soak noodles in hot tap water for 5 mins; drain and set aside. Heat oil in a fry pan and add ginger and garlic, then add meat and cook until done. Add chopped veggies and cook approx 5 mins. Add broth with remaining seasonings and water. Stir in noodles and heat thoroughly.
Serve and ENJOY! :D