Europe: From Portugal to German, Enjoy Delicious Ethnic Cooking with Easy European Recipes [2 ed.] 9798374976496

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Europe From Portugal to Germany Enjoy Delicious European Cooking with Easy European Recipes By BookSumo Press All rights reserved

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Table of Contents Creamy Chicken and Chive Casserole 9 Crunchy Corned Beef Triangles 12 Chocolate Chip Tea Bites 13 Creamy Mushroom Skillet 14 Wild Rainbow Soup 15 Crunchy Herbed Radish Salad 16 Smoked Pancakes with Fish Salad 17 Crunchy Snow Bites 18 Fancy Vegan Caviar 19 Golden Cauliflower Casserole 22 Iced Orange Cookies 23 Russian Chicken Burgers with Creamy Coles 24 Summer Soup Delight 25 In and Out Russian Meatloaf 26 Fancy Berry Pudding 28 Caramelized Carrots 29 Fried Noodles of Nutmeg and Potatoes 32

A German Salad 33 Maggie’s Favorite European Pancakes 34 A German Style Chili 35 Rice from Frankfurt I 36 Stovetop Potato and Chicken Roast 37 Dumplings in Germany IV 38 Eastern European Tomato Stew 39 A German Countryside Breakfast 42 A Soup of Tomatoes and Potatoes 43 A German Snack 44 Salad of Cucumbers and Onions II 45 German Artisan Sandwich 46 German Style Cheesecake 47 Sauerkraut Swiss Soup 48 Bavarian Chocolate Biscuit Pie 49 Bavarian Chive and Tarragon Salad 52 German Heavy Cream Pie 53 Bavarian Passion Pudding 54

How to Make a Potato Salad Bavarian 55 German Dumplings 56 Bavarian Pineapple Shells 57 Classical Scones 58 English Trifle 59 Lancashire 62 English Eggplant Roast 63 Kedgeree 64 The Queen’s Coconut Cake 65 Easy Devils on Horseback 66 Welsh Toast Topping 67 Western European Gazpacho 68 Portuguese Frittata 69 Spanish Dessert 72 Tuna Mousse 73 Liver and Onions Portuguese Style 74 Pollo al Ajillo 75 Pipirrana 76

Maggie’s Portuguese Paella 77 Bacalao a la Vizcaina 78 Espetadas 79 Penne Cannellini and Tomatoes Salad 82 Easy Greek Style Chicken Breasts 83 Baked Greek Potatoes 84 Artisan Orzo from Greece 85 Greek Burgers 86 Chicken Soup 87 Bean Salad I 88 Moussaka II 89 Greek Burgers II 93 Greek Rice 94 Capers and Tilapia 95 Southern Italian Chicken 96 Roast Beef Sandwiches 97 Tortellini 98 Italian Baked Turkey-Loaf 99

Greek Rice 102 Authentic Italian Tetrazzini 103 Pepperoni, Salami, and Prosciutto Stuffing 104 Authentic Calamari 105 Lemon Pesto Fish 106 Northern California Cioppino 107

Creamy

Chicken and Chive Casserole

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 289.6 Fat 7.1g Cholesterol 155.0mg Sodium 578.7mg Carbohydrates 1.7g Protein 51.2g

Ingredients 4 skinless chicken breasts 1/2 C. plain yogurt 1 garlic clove, minced 3 tbsp chives, chopped 1/2 tsp salt

pepper 1 pinch cayenne pepper

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a mixing bowl: Mix in it the yogurt with garlic, chives, cayenne pepper, salt and pepper. 3. Season the chicken breasts with some salt and pepper. Place them in the greased dish. 4. Pour the yogurt sauce all over them. Place the casserole in the oven and cook it for 36 min. 5. Serve your chicken casserole warm. 6. Enjoy.

Creamy Chicken and Chive Casserole

9

CRUNCHY

Corned Beef Triangles

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 111.9 Fat 3.4g Cholesterol 43.7mg Sodium 226.4mg Carbohydrates 15.3g Protein 4.5g

Ingredients 1/2 C. corned beef, shredded and chopped 1/4 C. Swiss cheese, shredded 2 tbsp sauerkraut, squeezed dry with paper towel 2 tbsp stone ground mustard

1 (8 oz.) can refrigerated crescent dinner rolls 1 egg, beaten thousand island dressing

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a baking pan. 2. Get a food blender: Place in it the beef with cheese, sauerkraut and mustard. Process them until they become finely chopped. 3. Place half of the crescent rolls dough on a floured surface. Flatten each triangle until it become 7 inches. Cut them into 6 inches squares. 4. Put 1 tsp of the beef filling in the middle of a dough square. Pull a side of dough over the filling and press it to the opposite side of it. 5. Press the edges with a fork to seal them. Repeat the process with the remaining ingredients. 6. Place the beef triangles on the greased sheet. Brush them with egg yolk. Cook them in the oven for 10 to 15 min. 7. Serve your crunchy beef triangles with your favorite dip. 8. Enjoy.

12

Crunchy Corned Beef Triangles

Chocolate

Chip Tea Bites

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 1 Calories 1464.1 Fat 95.8g Cholesterol 162.6mg Sodium 450.1mg Carbohydrates 154.4g Protein 13.9g

Ingredients 1 C. butter 1/2 C. icing sugar 1 tsp vanilla 2/3 C. finely chopped nuts 2 C. flour

1 1/2 C. chocolate chips 1/2 C. chocolate chips, melted

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Grease a baking sheet. Get a mixing bowl: Beat in it the sugar with butter until they become creamy. Add the flour gradually while mixing them all the time. Fold the chocolate chips into the mix. Roll it into bite size balls and place them on the baking sheet. 5. Place the sheet in the oven and cook them for 9 to 12 min. Allow them to cool down completely. 6. Garnish your chocolate chip bites with the melted chocolate chip then serve them with some tea or coffee. 7. Enjoy.

Chocolate Chip Tea Bites

13

CREAMY

Mushroom Skillet

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 5 Calories 105.5 Fat 9.8g Cholesterol 3.7mg Sodium 10.4mg Carbohydrates 3.1g Protein 2.9g

Ingredients 1 lb. mushroom, washed, dried and sliced 2 small onion, finely chopped 3 tbsp olive oil 3 tbsp sour cream salt and pepper

chopped green onion

Directions 1. Place a skillet over medium heat. Heat in it 2 tablespoons of oil. Add the onion and cook it for 3 min. 2. Place a large skillet over medium heat. Heat in it the remaining oil. Add the mushroom and cook it for 5 min 3. Drain it and add it to the onion skillet. Stir in the sour cream with a pinch of salt and pepper. 4. Cook them for 1 to 2 min. Serve your creamy mushroom with some rice or noodles 5. Enjoy.

14

Creamy Mushroom Skillet

Wild

Rainbow Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 10 Calories 152.7 Fat 1.6g Cholesterol 0.0mg Sodium 200.8mg Carbohydrates 29.1g Protein 7.6g

Ingredients 2 1/2 C. dried wild mushrooms 6 C. water 8 C. reduced-sodium chicken broth 2/3 C. barley 2 large potatoes, peeled and diced 2 large carrots, chopped

2 large yellow onions, chopped 1/2 tsp salt 1/2 tsp black pepper 1 bunch parsley sour cream

Directions 1. Get a mixing bowl: Place in it the mushroom with 6 C. of water. Let it sit for at least 60 min. 2. Drain the mushrooms and keep it soaking water aside. Chop the mushroom. 3. Place a pot over medium heat. Stir in it the mushrooms, mushroom water, and chicken stock. Cook them until they start boiling. 4. Stir in the barely and let them cook for an extra 12 min. 5. Place a skillet over medium heat. Heat in it a splash of oil. Add the onion and cook it for 3 min. 6. Stir it into the soup with the potato, carrots, a pinch of salt and pepper. 7. Let the soup cook for 20 min until the veggies become soft. 8. Garnish the soup with some sour cream and parsley then serve it warm. 9. Enjoy.

Wild Rainbow Soup

15

CRUNCHY

Herbed Radish Salad

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 101.5 Fat 6.8g Cholesterol 114.4mg Sodium 75.5mg Carbohydrates 5.8g Protein 4.8g

Ingredients 1 lb. radish, cleaned, trimmed and sliced 3 hard-boiled eggs, peeled and chopped 1/2 C. sour cream 1 bunch scallion, trimmed and chopped

salt pepper 2 sprigs dill, chopped

Directions 1. Get a mixing bowl: Toss in it the radish with eggs, sour cream, scallions, a pinch of salt and pepper. 2. Garnish the salad with dill then serve it. 3. Enjoy.

16

Crunchy Herbed Radish Salad

Smoked

Pancakes with Fish Salad

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 213.4 Fat 10.8g Cholesterol 85.9mg Sodium 965.6mg Carbohydrates 14.8g Protein 14.3g

Ingredients 3/4 C. sour cream 2 tbsp grated red onion 2 tbsp minced red onion 2 tbsp chopped dill 2 tbsp drained capers 4 large parsnips, peeled and grated 1 large baking potato, peeled and grated 1 large egg, beaten 2 tbsp all-purpose flour

3/4 tsp baking powder 1/2 tsp salt 1/4 tsp ground pepper vegetable oil 6 -8 oz. sliced smoked fish fillet

Directions 1. Get a mixing bowl: Mix in it the sour cream with 2 tbsp of the grated red onion, 1 tbsp of the dill and the capers. 2. Cover the bowl with a plastic wrap. Place it in the fridge until ready to serve. Place the remaining 1/2 C. of grated red onion with the parsnips and potato in a colander. 3. Let them sit for 16 min. Once the time is up, press them to remove the excess water. Get a large mixing bowl: Mix in it the veggies mixture with egg, flour, baking powder, salt and pepper. 4. Place a large pan over medium heat. Heat in it 1/8 inch of oil. 5. Use a tbsp to drop some the veggies mixture in the hot oil in the shape of fritters. 6. Cook them for 4 to 5 min on each side. Drain the cakes and transfer them to serving plates 7. Top them with smoked fish and creamy capers sauce. Serve them warm. 8. Enjoy.

Smoked Pancakes with Fish Salad

17

CRUNCHY

Snow Bites

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 48 Calories 23.4 Fat 0.0g Cholesterol 0.4mg Sodium 27.0mg Carbohydrates 5.2g Protein 0.4g

Ingredients 8 oz. egg roll wraps 1 C. confectioners' sugar vegetable oil

Directions 1. 2. 3. 4.

Slice the egg roll wraps into triangles. Fold them into small triangles. Place a large pan over medium heat. Heat in it 1 inch of foil. Add to it the egg roll triangles and cook them until they become golden brown. Drain them and sprinkle over them some confectioner sugar. Serve you egg rolls with some tea. 5. Enjoy.

18

Crunchy Snow Bites

Fancy

Vegan Caviar

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 224.1 Fat 14.1g Cholesterol 0.0mg Sodium 26.4mg Carbohydrates 22.1g Protein 7.8g

Ingredients 1 tbsp extra virgin olive oil 4 green onions, green parts only, chopped 1/2 lb. portabella mushroom, cubed 5 medium garlic cloves, chopped 1/2 tsp thyme leave, chopped 2 tsp lemon juice

4 tsp balsamic vinegar 1/4 tsp ground black pepper

Directions 1. Place a saucepan over medium heat. Heat 1 tsp of olive oil. Add the green onion and cook it for 3 min. 2. Drain it and place it aside. Heat the rest of the oil in the same saucepan. 3. Add to it half of the mushroom and cook it for 4 to 5 min. Drain it and cook the second half of the mushroom. 4. Get a blender: Place in it the cooked onion with mushroom. Pulse them several times until they become finely chopped. 5. Stir the mushroom mixture back in the saucepan. Stir in the lemon juice, vinegar, and pepper. 6. Cook them for 2 min while stirring them all the time. Serve your vegan caviar with some bread, veggies, lettuce... 7. Enjoy.

Fancy Vegan Caviar

19

GOLDEN

Cauliflower Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 368.2 Fat 30.7g Cholesterol 86.4mg Sodium 286.0mg Carbohydrates 15.0g Protein 10.2g

Ingredients 1 medium cauliflower salt 4 tbsp flour 4 tbsp butter 2 C. milk 2 C. sour cream

salt black pepper 3/4 C. sharp cheddar cheese, grated

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the oven to 350 F. Grease a baking dish. bring a salted pot of water to a boil. Cook in it the cauliflower florets for 6 min. Remove it from the water and place it in a colander. Place a large skillet over medium heat. Heat in it 2 tbsp of butter. Stir in the flour and cook them until they become brown. Stir in the 2 tbsp of butter with milk. 6. Mix them while cooking until they become smooth. Add the sour cream with a pinch of salt and pepper. 7. Cook the sauce for 6 min. Place the cauliflower florets in the greased dish. 8. Pour all over it the white sauce. Top it with the grated cheese. 9. Place the casserole in the oven and cook it for 8 to 10 min until it becomes golden brown. 10. Enjoy.

22

Golden Cauliflower Casserole

Iced

Orange Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 36 Calories 110.6 Fat 4.6g Cholesterol 7.5mg Sodium 61.5mg Carbohydrates 16.6g Protein 0.9g

Ingredients 2/3 C. shortening 3/4 C. sugar 1 egg 1/2 C. orange juice 1 tsp orange zest 2 C. all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

FOR THE ICING 2 C. confectioners’ sugar 2 tbsp butter, softened 2 tbsp orange juice 1 tsp orange zest

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Grease a baking sheet. Get a mixing bowl: Combine in it the flour, baking powder, baking soda and salt. Add to them 1/2 C. orange juice and 1 tsp orange zest. Mix them well. Get a mixing bowl: Bet in it the shortening with sugar until they become creamy. Add the egg and mix them well. 5. Add the flour mix gradually while mixing all the time. Use a round tsp to spoon drop mounds of the mix in the greased sheet. 6. Place the pan in the oven and cook it for 9 to 10 min. 7. Get a mixing bowl: Beat in it the confectioner sugar with 2 tbsp of butter until they become creamy. 8. Add tbsp of orange juice with 1 tsp of orange zest and mix them well. 9. Allow the cookies to cool down completely. Garnish them the way you desire with the orange icing then serve them. 10. Enjoy. Iced Orange Cookies

23

RUSSIAN

Chicken Burgers with Creamy Coleslaw

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 4 Calories 501.6 Fat 16.5g Cholesterol 103.1mg Sodium 650.0mg Carbohydrates 52.4g Protein 34.7g

Ingredients Slaw 4 C. green cabbage, shredded 3 tbsp rice vinegar 1 tsp sugar 1/4 C. sour cream salt and pepper Patties 2 slices bread, without crust 1/4 C. milk

1 lb. ground chicken 1/2 C. breadcrumbs 2 tbsp butter, softened 1/4 tsp ground nutmeg 4 Kaiser rolls

Directions 1. To make the salad: Stir the sugar with vinegar. 2. Cook them until they start boiling. Get a mixing bowl: Toss in it the sugar mixture with the remaining ingredients. 3. Place the salad in the fridge until ready to serve. To make the burgers: 4. Before you do anything, preheat the grill and grease it. 5. Get a mixing bowl: Place in it the milk with bread. Let them sit for 2 to 3 min. 6. Mix in the chicken, breadcrumbs, butter, nutmeg, a pinch of salt and pepper. Divide the mixture into 4 cakes. 7. Place the burger cakes on the grill. Cook them for 6 min on each side. Place the burgers in the Kaiser rolls with your favorite toppings. 8. Serve your burgers warm with the coleslaw salad. 9. Enjoy.

24

Russian Chicken Burgers with Creamy Coles

Summer

Soup Delight

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 215.3 Fat 5.8g Cholesterol 11.9mg Sodium 1114.6mg Carbohydrates 34.7g Protein 8.8g

Ingredients 8 C. beef stock 1 1/2 lbs. green cabbage, cored and shredded 4 garlic cloves, chopped 3 medium potatoes, diced 2 medium onions, chopped 2 medium tomatoes, chopped 2 small radishes, diced 1 leek chopped

1 large carrot, grated 3 bay leaves 2 tbsp butter 1 tsp black peppercorns 1 tsp caraway seed 2 tbsp sour cream 1 tsp dill 1 tsp parsley

Directions 1. Place a soup pot over medium heat. Heat in it the butter until it melts. 2. Cook in it the garlic, onion, radish, leek and carrot for 8 to 12 min. 3. Stir in the stock and cook them until they start boiling. Stir in the cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed. 4. Lower the heat and put on the lid. Cook the soup for 60 min. 5. Once the time is up, discard the bay leaves. 6. Serve your soup hot. Garnish it with sour cream, dill, and parsley. 7. Enjoy.

Summer Soup Delight

25

IN AND OUT

Russian Meatloaf

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 533.0 Fat 35.4g Cholesterol 338.0mg Sodium 334.2mg Carbohydrates 16.4g Protein 35.7g

Ingredients 3 tbsp unsalted butter 1 large onion, chopped 3 slices white bread, crusts removed 1/3 C. milk 1 3/4 lbs. lean ground beef 2 large eggs, lightly beaten 1/4 C. ice water 2 tbsp sour cream salt & ground black pepper

4 eggs, hard cooked, chopped 1/2 C. scallion chopped, greens only 4 tbsp unsalted butter, melted 2 tbsp mayonnaise 1/3 C. plain dry breadcrumb 1 tsp sweet Hungarian paprika 1/2 tsp hot Hungarian paprika

Directions 1. Before you do anything, preheat the oven to 375 F. Cover a baking pan with a piece of foil 2. Place a small pan over low medium heat. Heat in it the butter. Cook in it the onion for 14 min. 3. Get a mixing bowl: Place in it the bread with milk and let them sit for 12 min. Drain the bread and squeeze it from the milk. 4. Get a large mixing bowl: Place in it the crumbled bread with beef, cooked onion, eggs, ice water, sour cream, a pinch of salt and pepper. 5. Mix them well with your hands. 6. Get another mixing bowl: Toss in it the cooked eggs, scallions, melted butter, a pinch of salt and pepper to make the filling. 7. Place the beef mixture in the lined up baking sheet and spread it. Lay over it the egg filling leaving 1 inch of the sides empty. 8. Use the foil to help roll the meat mixture over the filling while peeling it in the process. 9. Transfer the stuffed meatloaf to a greased baking sheet. Coat it with the mayonnaise then top it with the breadcrumbs and paprika. 26

In and Out Russian Meatloaf

10. Place the pan in the oven and cook the meatloaf for 60 min. Serve your meatloaf with your favorite toppings. 11. Enjoy.

27

FANCY

Berry Pudding

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 173.5 Fat 1.7g Cholesterol 3.6mg Sodium 48.2mg Carbohydrates 37.8g Protein 4.7g

Ingredients 1 pint blueberries, washed and drained 1 pint raspberries, washed and drained 1 C. low-fat yogurt

1/4 C. brown sugar mint

Directions 1. Before you do anything, preheat the oven broiler. Grease 4 ramekins with some butter. 2. Place the berries in the greased ramekins. Pour in each one of them 1/4 C. of yogurt, followed by 1 tbsp of brown sugar. 3. Place the ramekins on a baking sheet. Bake them for 2 to 3 min until the sugar melts. 4. Allow the berry pudding to cool down completely. Garnish them with some fresh berries then serve them. 5. Enjoy.

28

Fancy Berry Pudding

Caramelized Carrots

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 80.3 Fat 4.3g Cholesterol 0.0mg Sodium 155.8mg Carbohydrates 10.0g Protein 1.3g

Ingredients 1 lb. baby carrots 1/4 C. Kraft Russian salad dressing 2 tbsp toasted almonds

2 tbsp chopped parsley

Directions 1. Place a large pan over medium heat. Stir in it the carrots with salad dressing. 2. Put on the lid and let them cook for 12 min over low heat. 3. Get a serving plate or shallow bowl. Place in it the carrots and let them cool down completely. 4. Garnish the caramelized carrots with almonds and parsley then serve them. 5. Enjoy.

Caramelized Carrots

29

FRIED NOODLES

of Nutmeg and Potatoes (Badische Schupfnudeln)

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 215 kcal Fat 9.6 g Carbohydrates 27.9g Protein 4.4 g Cholesterol 39 mg Sodium 213 mg

Ingredients 1 1/2 lbs russet potatoes 1/2 C. all-purpose flour 1 egg 1 tbsp chopped fresh parsley

1/2 tsp salt 1/4 tsp freshly ground nutmeg 1/4 C. lard or other cooking fat

Directions 1. Boil your potatoes for 27 mins in water. Then drain all the liquid and mash them after peeling off the skins. 2. Use a rolling pin to mash the potatoes. 3. Now get a bowl, combine: nutmeg, flour, salt, potatoes, eggs, and parsley. With your hands form a dough and then flatten the dough on a working surface. 4. Once the dough is flat, slice the contents into strips 1.5'' in length. 5. Now with a rolling pin flatten the strips more. 6. Let all the potato noodles sit for 20 mins. 7. Now fry your strips in lard until browned on both sides. 8. Enjoy.

32

Fried Noodles of Nutmeg and Potatoes

A German Salad

Prep Time: 40 mins Total Time: 4 hrs 20 mins Servings per Recipe: 6 Calories 99 kcal Fat 0.3 g Carbohydrates 23.4g Protein 1.5 g Cholesterol 0 mg Sodium 414 mg

Ingredients 8 C. beef stock 1/2 C. white sugar 1/2 C. cider vinegar 1/4 C. cold water 1 tsp salt 1/2 tsp mustard seed 1/2 tsp celery seed

8 C. shredded cabbage 1/2 C. chopped celery 1/2 C. chopped green bell pepper 1 tbsp chopped pimento pepper

Directions 1. Add the following to a jar, then shake it: celery seed, sugar, mustard seed, vinegar, salt, and water. 2. Get a bowl, combine: pimento, cabbage, peppers, and celery. 3. Then toss this mix with the vinegar mix. 4. Place everything in the fridge for 2 hrs covered with plastic. 5. Enjoy.

A German Salad

33

MAGGIE’S

Favorite European Pancakes

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 10 Calories 362 kcal Fat 12.2 g Carbohydrates 57.5g Protein 6.7 g Cholesterol 0 mg Sodium 856 mg

Ingredients 10 russet potatoes, peeled and shredded 1 carrot, peeled and shredded 1 onion, finely diced 5 cloves garlic, crushed 1 tbsp chopped flat leaf parsley 1 tbsp chopped fresh dill 2 tbsps fresh lemon juice

1/4 C. olive oil 2 tbsps all-purpose flour 2 C. dry bread crumbs salt and pepper to taste olive oil for frying, as needed

Directions 1. Get a bowl, combine: pepper, potatoes, salt, carrots, bread crumbs, onions, flour, garlic, quarter of a C. of olive oil, parsley, and dill. 2. With your hands, form a dough from the mix, then fry dollops of the dough, in a quarter of a C. of olive oil, for 5 mins each side. 3. Enjoy.

34

Maggie’s Favorite European Pancakes

A German

Style Chili

Prep Time: 25 mins Total Time: 5 hrs 45 mins Servings per Recipe: 14 Calories 451 kcal Fat 26.8 g Carbohydrates 36.2g Protein 16.6 g Cholesterol 52 mg Sodium 2226 mg

Ingredients 2 1/2 lbs fresh bratwurst links, cut into 1-inch slices 2 tbsps turkey bacon drippings, divided 1 large onion, diced 1 green bell pepper, diced 2 jalapeno peppers, diced 4 cloves garlic, minced 2 C. sauerkraut, drained 2 (15 oz.) cans red beans, drained and rinsed 2 (15 oz.) cans petite diced tomatoes 1 (28 oz.) can crushed tomatoes 2 (15 oz.) cans tomato sauce

2 (12 fluid oz.) cans tomato juice 1 (12 fluid oz.) can or bottle German-style beer 1 tbsp salt 1 tbsp black pepper 1 tbsp cumin 1/4 C. chili powder 3 tbsps white sugar 2 tsps garlic powder 2 tsps paprika 1 tsp allspice 1 tsp oregano 2 1/2 oz. milk chocolate candy

Directions 1. 2. 3. 4.

Stir fry your bratwurst in bacon drippings for 17 mins. Remove the bacon from the pot and add in the jalapenos, green peppers, and onions. Cook everything for 9 mins before adding in some more drippings if necessary. Now add: the veggies, oregano, sauerkraut, allspice, red beans, paprika, diced and crush tomatoes, garlic powder, tomato sauce, sugar, beer, chili powder, salt, cumin, black pepper and bratwurst. 5. Get everything boiling then set the heat to low and add in the milk. 6. Stir the contents for 2 mins and then let it all cook for 5 hrs. Make sure you stir the mix every 30 to 45 mins. 7. Enjoy.

A German Style Chili

35

RICE

from Frankfurt I

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 7 Calories 716 kcal Fat 35.2 g Carbohydrates 79g Protein 19 g Cholesterol 59 mg Sodium 1633 mg

Ingredients 1/4 C. olive oil 1 1/2 lbs fresh bratwurst links, casings removed 1 onion, halved and thinly sliced into half rings 1 tsp minced garlic 2 tsps fennel seed 1 (14.5 oz.) can Bavarian-style

sauerkraut, undrained 3 C. uncooked white rice 1 tbsp chicken soup base (paste) 6 C. water 1 tsp ground black pepper 1/4 C. raisins

Directions 1. For 12 mins stir fry your bratwurst in olive oil. Then add the garlic and onions cook for 7 more mins. 2. Now add in the sauerkraut and fennel and cook for 3 more mins (do not stir). 3. Add the soup and the rice and stir for 3 mins. 4. Then add: raisins, water, and black pepper. 5. Get everything boiling for 5 mins while stirring. 6. Now set the heat to low and let the contents cook for 30 mins. 7. Enjoy.

36

Rice from Frankfurt I

Stovetop

Potato and Chicken Roast

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 681 kcal Fat 30.6 g Carbohydrates 56g Protein 42.9 g Cholesterol 115 mg Sodium 123 mg

Ingredients 1 quart vegetable oil for frying 1 (4 lb) chicken, cut into pieces salt and pepper to taste 1 1/2 C. all-purpose flour

8 red potatoes, quartered 3 whole cloves

Directions 1. Coat your chicken with pepper and salt and then some flour. Fry your chicken for 16 mins in oil until brown. 2. At the same cook the potatoes in boiling water until tender. 3. Now drain the oils from the chicken and add the potatoes to the same pan as the chicken. 4. Gradually add the warm potato water to the chicken pot and all the cloves. 5. Get everything boiling, then place a lid on the pot, and let the contents simmer until it forms a gravy or a consistency that you like. 6. Enjoy.

Stovetop Potato and Chicken Roast

37

DUMPLINGS

in Germany IV (Knoephla)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 500 kcal Fat 8.3 g Carbohydrates 93.4g Protein 13.3 g Cholesterol 36 mg Sodium 857 mg

Ingredients 3 1/4 C. all-purpose flour 1/2 tsp baking powder 1/4 tsp salt 1 egg, beaten 1 C. warm water 2 tbsps vegetable oil 6 potatoes, peeled and cubed salt and pepper to taste

1 tbsp butter 22 oz. sauerkraut, drained

Directions 1. Get a bowl, mix: warm water, flour (3 C.), egg, baking powder, and 1/4 tsp salt. Form a dough with your hands while adding in flour. 2. Keep working the mix until it is somewhat stiff. 3. Shape the dough on a working surface by rolling it into a cylindrical shape of half an inch in thickness. Cut the cylinder into as many half an inch pieces as possible and drop them into boiling water with some salt. Cook the dumplings until they begin to rise to top. 4. Once they rise let the dumplings cook for 3 more mins then remove all the liquids. Now fry your potatoes with some pepper and salt, in oil, until golden. Simultaneously sauté your dumplings, in butter, in batches, for a few mins, until golden, then add them to the potatoes. 5. Once everything is golden (dumplings and potatoes) add in the sauerkraut and get it hot. Enjoy.

38

Dumplings in Germany IV

Eastern

European Tomato Stew (Borsht)

Prep Time: 20 mins Total Time: 1 hr 45 mins Servings per Recipe: 10 Calories 308 kcal Fat 10.5 g Carbohydrates 31.3g Protein 23.5 g Cholesterol 60 mg Sodium 966 mg

Ingredients 3 lbs bone-in chicken pieces 1 gallon water 1 (10.75 oz.) can condensed tomato soup 1 tbsp salt 1 large head cabbage, cored and shredded 3 large peeled and diced red potatoes 1 large carrot, diced 1 large onion, chopped

3 bay leaves 2 tbsps chopped fresh parsley 1 bunch chopped fresh dill

Directions 1. Boil your chicken in water for 32 mins. Then shred the meat and throw away the bones and skin. 2. Combine salt, tomato soup, and water (1 gallon) in a big pot. Get it all boiling. 3. Once the mix is boiling lower the heat to a gentle simmer and add: bay leaf, cabbage, chicken, potatoes, onions, and carrots. 4. Cook this mix for about 25 mins then add the dill and parsley. 5. Add more salt if you like. 6. Enjoy.

Eastern European Tomato Stew

39

A GERMAN

Countryside Breakfast

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 2 Calories 351 kcal Fat 14.6 g Carbohydrates 37.9g Protein 17.8 g Cholesterol 266 mg Sodium 440 mg

Ingredients 1 tsp butter 3 slices turkey bacon, cut into 1/2 inch pieces 2 potatoes

3 eggs salt and pepper to taste

Directions 1. Gently boil your potatoes in water and salt for 17 mins. Then remove all the liquid and cut it into quarter inch slices. 2. Fry your bacon in butter for 8 mins then remove it from the pot. 3. Cook the potatoes in the drippings and butter for 7 mins. 4. Whisk your eggs with some pepper and salt and add them to the potatoes along with the bacon. 5. Cook everything for 7 mins. 6. Flip the mix after cooking for 4 mins. 7. Enjoy.

42

A German Countryside Breakfast

A Soup

of Tomatoes and Potatoes

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 489 kcal Fat 17.5 g Carbohydrates 57g Protein 28.2 g Cholesterol 75 mg Sodium 983 mg

Ingredients 2 lbs ground beef 4 (10.75 oz.) cans condensed tomato soup 2 1/2 C. milk 1 1/8 C. water, or as needed 6 white potatoes, peeled and sliced 1/4 inch thick

1 small head cabbage, cored and sliced 3 carrots, sliced 1 small onion, chopped

Directions 1. 2. 3. 4. 5.

Stir fry your beef, until fully done, in a Dutch oven, then drain the excess oils. Now add in: water, cabbage, milk, potatoes, tomato soup, and onions. Get everything boiling then reduce the heat and let everything cook for 35 mins. Now set the heat to its lowest level and continue cooking for 90 more mins. Enjoy.

A Soup of Tomatoes and Potatoes

43

A GERMAN

Snack (Sour Cream and Cherries)

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 3 Calories 242 kcal Fat 16.2 g Carbohydrates 22.9g Protein 3.6 g Cholesterol 34 mg Sodium 52 mg

Ingredients 1 (16 oz.) can pitted sour red pie cherries 1 1/2 tsps cornstarch 1/2 C. cold water

1 tbsp white sugar 2 tbsps lemon juice 1 C. sour cream

Directions 1. 2. 3. 4. 5. 6. 7. 8.

44

Separate the cherries from their liquid. Get a bowl, combine until smooth: water and cornstarch. Put the cherry liquid in a pot. Now add in the cornstarch mix and get everything boiling. Make sure you stir the mix as it heats and continue cooking for 6 mins. Now combine in: lemon juice and sugar. Shut and heat and once everything has cooled add in the cherries. Enjoy the dish at room temp or cold.

A German Snack

Salad

of Cucumbers and Onions II (Gurkensalat)

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 169 kcal Fat 14.5 g Carbohydrates 8.5g Protein 3g Cholesterol 25 mg Sodium 1780 mg

Ingredients 2 English cucumbers, sliced very thin 1 tbsp salt 3 green onions, finely chopped 1 C. sour cream 1 C. sauerkraut, drained

4 tsps vinegar 2 tsps vegetable oil 1 tsp dried dill weed

Directions 1. 2. 3. 4. 5.

Get bowl, mix: salt and cucumbers. Let them sit covered for 60 mins. Simultaneously get a 2nd bowl, combine: dill, sour cream, oil, vinegar, and sauerkraut. Now remove all the liquid from the cucumbers and add in your onions. Top the cucumbers with the dill and sauerkraut mix and stir everything so the dressing is evenly distributed throughout the salad. 6. Enjoy.

Salad of Cucumbers and Onions II

45

GERMAN

Artisan Sandwich

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 437 kcal Fat 24.6 g Carbohydrates 34.3g Protein 20.1 g Cholesterol 51 mg Sodium 1028 mg

Ingredients 2 tbsps grapeseed oil 1/2 red onion, thinly sliced 8 slices German rye bread salt and ground black pepper to taste 4 slices smoked Gouda cheese

4 slices provolone cheese 1/4 C. marinated artichoke hearts, drained and chopped

Directions 1. Fry your onions for 10 mins in grapeseed oil. Then place to the side in a bowl. 2. Coat your bread pieces with the oil remains from frying the onions and some pepper and salt. 3. Place half of the bread pieces in the skillet with the oiled side facing downwards and layer: 1 piece of provolone, artichoke hearts, 1 piece of Gouda, and onion. Place remaining pieces of bread to form sandwiches. 4. Fry sandwiches for 4 mins, then flip. 5. Enjoy.

46

German Artisan Sandwich

German Style

Cheesecake

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 341 kcal Carbohydrates 41.6 g Cholesterol 97 mg Fat 15.8 g Protein 9g Sodium 207 mg

Ingredients 3/8 C. butter 1/2 C. white sugar 1 egg 1 tsp baking powder 1 1/3 C. all-purpose flour 18 oz. quark 3 tbsps oil 3/4 C. white sugar 1 individual packet vanilla sugar

1 (3 oz.) package non-instant vanilla pudding mix 2 egg yolks 1 egg 2 1/8 C. milk 2 tbsps fresh lemon juice

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Add eggs into a mixture of cream cheese and brown sugar before adding vanilla and flour. 3. Form dough and press this into the bottom and sides of a baking dish. 4. Pour a mixture of quark, oil, vanilla sugar, egg yolks, egg, milk, 3/4 C. white sugar, lemon juice and pudding over a crust in the baking dish. 5. Bake this in the preheated oven for about 60 minutes 6. Refrigerate it for a few hours. 7. Serve.

German Style Cheesecake

47

SAUERKRAUT

Swiss Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 465 kcal Fat 30.5 g Cholesterol 107 mg Sodium 1127 mg Carbohydrates 24.3 g Protein 24.7 g

Ingredients 1/2 C. chopped onion 1/4 C. chopped celery 3 tbsps butter 1/4 C. all-purpose flour 3 C. water 4 cubes beef bouillon 8 oz. shredded corned beef

1 C. sauerkraut, drained 3 C. half-and-half cream 3 C. shredded Swiss cheese 8 slices rye bread, toasted and cut into triangles

Directions 1. Cook onion and celery in hot butter for a few minutes and then add flour, bouillon and water before bringing all this to boil. 2. Cook on low heat for 5 minutes and then add cream, corned beef, sauerkraut and 1 C. of the cheese before cooking everything for 30 minutes more. 3. Serve in bowls after topping it with bread and cheese, and broiling it until the cheese melts.

48

Sauerkraut Swiss Soup

Bavarian

Chocolate Biscuit Pie

Prep Time: 20 mins Total Time: 4 hrs 20 mins Servings per Recipe: 8 Calories 480.8 Fat 46.9g Cholesterol 109.2mg Sodium 102.6mg Carbohydrates 20.9g Protein 5.8g

Ingredients 180 g malt biscuits 80 g butter 1/4 C. milk 100 g chopped marshmallows 200 g good quality chopped dark chocolate 1 tsp unflavored gelatin, powder

300 ml whipped thickened cream 200 ml extra for decoration thickened cream chocolate shavings, to decorate

Directions 1. Grease the bottom of an 8-inch spring form pan. 2. In a food processor, add the biscuits and pulse till a fine crumb is formed. Add the melted butter and pulse till well combined. 3. Place the crumb mixture into the prepared pan and press to smooth the surface. Refrigerate for about 30 minutes to firm. 4. Add the milk, marshmallows and chocolate in a heatproof bowl, set over a pan of the simmering water and cook till smooth, stirring continuously. 5. Remove the bowl from pan. 6. Add the gelatin and 1 tbsp of the cold water in a heatproof bowl, set over a pan of the simmering water and stir till gelatin dissolves completely. 7. Add the gelatin mixture into the chocolate mixture and stir to combine. 8. Keep aside to cool for about 30 minutes. 9. Gently fold the whipped cream into the chocolate mixture. 10. Place the cream mixture over the biscuit base and refrigerate, covered for about 4 hours to set. 11. Place the extra cream over the pie evenly and serve with a topping of the shaved chocolate. Bavarian Chocolate Biscuit Pie

49

BAVARIAN

Chive and Tarragon Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 3 Calories 386.2 Fat 29.9g Cholesterol 62.3mg Sodium 2136.1mg Carbohydrates 4.8g Protein 22.1g

Ingredients 3/4 lb. beef summer sausage, or bratwurst 1 small red onion, minced 2 tbsp snipped chives 4 tbsp olive oil 2 tbsp tarragon vinegar 1 large dill pickle, chopped

2 tbsp German mustard salt and pepper paprika ( to garnish)

Directions 1. In a large serving bowl, add all the ingredients and mix well. 2. Refrigerate for several hours or overnight before serving.

52

Bavarian Chive and Tarragon Salad

German

Heavy Cream Pie

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 8 Calories 177.7 Fat 11.2g Cholesterol 40.7mg Sodium 13.4mg Carbohydrates 19.3g Protein 1.6g

Ingredients 1 quart strawberry 1/2 C. sugar 3 tbsp cold water 2 tsp unflavored gelatin 3 tbsp boiling water

1 tbsp fresh lemon juice 1 C. cold heavy cream

Directions 1. In a large bowl, add the strawberries and with a fork, crush them. 2. Stir in the sugar and keep aside for about 30 minutes. 3. In a bowl, add the cold water and sprinkle with the gelatin. Keep aside for about 5 minutes. 4. Add the boiling water and stir till the gelatin is dissolved. 5. Stir in the strawberries and lemon juice. 6. Refrigerate till the mixture becomes thick. 7. In a bowl, add the cream and beat till firm peaks form. 8. Gently fold the whipped cream into the strawberry mixture. 9. Place the mixture into the pie crust and refrigerate for at least 4 hours before serving.

German Heavy Cream Pie

53

BAVARIAN

Passion Pudding

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 407.6 Fat 22.0g Cholesterol 81.5mg Sodium 271.9mg Carbohydrates 49.7g Protein 5.3g

Ingredients 7 1/2 oz. orange gelatin 1 1/2 C. boiling water 2 C. passion fruit juice 1 C. heavy cream

Toppings toasted coconut (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8.

54

In a large bowl, dissolve the orange gelatin in the boiling water. Add the passion fruit juice and stir to combine. Refrigerate to chill completely. Remove from the refrigerator and stir the mixture well. In a bowl, add the cream and beat till stiff. Fold the whipped cream into the gelatin mixture. Refrigerate to chill completely. Serve with a garnishing of the coconut.

Bavarian Passion Pudding

How to Make

a Potato Salad Bavarian

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 150.6 Fat 0.2g Cholesterol 0.0mg Sodium 402.4mg Carbohydrates 33.1g Protein 3.9g

Ingredients 1 medium onion, chopped 1 cucumber, sliced thinly 5 -6 radishes, sliced thin 3 tbsp all-purpose flour 2/3 C. cider vinegar

1 C. water 1 tsp salt 1/2 tsp ground pepper 6 -8 C. potatoes, sliced, cooked and peeled

Directions 1. In a pan, melt the butter and sauté the onion till tender. 2. Add the flour and stir to combine. 3. Add the cider vinegar and water and cook till the mixture becomes thick, stirring continuously. 4. In a large serving bowl, mix together the potato, radishes, cucumbers, salt and pepper. 5. Place the hot onion mixture over potato mixture and gently, stir to combine. 6. Serve immediately.

How to Make a Potato Salad Bavarian

55

GERMAN

Dumplings

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 1 Calories 189.2 Fat 5.1g Cholesterol 74.5mg Sodium 638.8mg Carbohydrates 27.4g Protein 7.7g

Ingredients 8 hard French rolls 2 eggs, whisked 1 C. whole milk, scalded 1 tsp kosher salt

1 large handful fresh parsley, chopped

Directions 1. 2. 3. 4. 5. 6. 7.

Cut the bread into 1/4-inch thick slices. In a large bowl, add the bread slices, eggs, parsley and kosher salt and mix well. In a pan, add the milk and heat to till very hot but not boiling. Add the milk over the bread mixture evenly. With a towel, cover the bowl and keep aside for a few minutes. With your hands, mix the bread mixture till just combined. With wet hands, make 6 equal sized balls from the mixture and refrigerate to chill for about 15-30 minutes or overnight. 8. In a pan of salted boiling water, cook the dumplings for about 15-20 minutes.

56

German Dumplings

Bavarian

Pineapple Shells

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 2154.6 Fat 148.5g Cholesterol 326.0mg Sodium 1047.7mg Carbohydrates 189.4g Protein 23.8g

Ingredients 1/4 oz. unflavored gelatin 1/4 C. cold water 1 C. pineapple juice, unsweetened 1/4 C. sugar 3/4 C. mango puree

1 C. heavy cream, whipped 1 pie shell ( regular cooked )

Directions 1. In a bowl, dissolve the gelatin in cold water and keep aside till softened. 2. In a medium pan, add the sugar and pineapple juice on medium heat and cook till the sugar is dissolved, stirring continuously. 3. In a large bowl, add the gelatin mixture, pineapple juice mixture and mango puree and beat till well combined. 4. Refrigerate the mixture till set partially. 5. Fold the whipped cream into mango puree mixture. 6. Place the mixture into the pie shell evenly and refrigerate to chill before serving.

Bavarian Pineapple Shells

57

CLASSICAL

Scones

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 124 kcal Fat 4.2 g Carbohydrates 18.8g Protein 2.6 g Cholesterol 1 mg Sodium 134 mg

Ingredients 2 C. all-purpose flour 1 tsp cream of tartar 1/2 tsp baking soda 1 pinch salt 1/4 C. margarine

1/8 C. white sugar 1/2 C. milk 2 tbsps milk

Directions 1. Line a casserole dish with wax paper then set your oven to 425 degrees before doing anything else. 2. Get a bowl, and slowly sift the following into it: salt, flour, sugar, baking soda. 3. Then add the cream of tartar. Now combine in some butter and stir to form bread crumbs. 4. Add some milk and continue mixing to make a dough. 5. Flour a large cutting board and flatten out your dough to three fourths of an inch in height. 6. Cut as many 2 inch circles as possible. Then coat your cut pieces with some more milk. 7. Cook everything in the oven for 12 mins. 8. Enjoy with some preserves or jelly.

58

Classical Scones

English

Trifle (Cherry, Banana, Blueberries, Vanilla)

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 14 Calories 633 kcal Fat 24 g Carbohydrates 98.4g Protein 9.5 g Cholesterol 29 mg Sodium 537 mg

Ingredients 2 (8 or 9 inch) white cake layers, baked and cooled 2 pints fresh strawberries 1/4 C. white sugar 1 pint fresh blueberries 2 bananas 1/4 C. orange juice 1 (3.5 oz.) package instant vanilla pudding mix

2 C. milk 1 C. heavy whipping cream 1/4 C. blanched slivered almonds 12 maraschino cherries

Directions 1. Take your cake and cut it into cubes or small bite sized pieces. 2. Coat your strawberries with sugar after slicing them. Then coat your bananas with orange juice after slicing them as well. 3. Get a bowl and combine: milk and pudding mix. 4. Get a 2nd big bowl or trifle container and layer the following: half of your cake, half of your berries (strawberries and blueberries), half bananas, and half pudding. 5. Continue for all ingredients 6. Get a 3rd bowl and mix cream until stiff. 7. Layer the whip cream on top of the contents of the 2nd bowl. And finally top everything with some almonds and the cherries. 8. Enjoy.

English Trifle

59

LANCASHIRE

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 550 kcal Fat 29 g Carbohydrates 43.7g Protein 28 g Cholesterol 98 mg Sodium 723 mg

Ingredients 6 slices turkey bacon 6 medium potatoes, thinly sliced 1 large onion, sliced into rings 1 pinch salt and pepper to taste

1 lb cubed cooked lamb meat 2 C. beef gravy

Directions 1. Fry your bacon then remove all oils and break the bacon into pieces. 2. Add about 1 inch of water to a large pot and boil your potatoes in it for about 6 mins. Remove all liquids and let the potatoes reach room temperature. 3. Now set your oven to 350 degrees before doing anything else. 4. Take half of a C. of gravy and layer it at the bottom of a baking dish. Then put about half of your meat, half of the bacon, half of your potatoes and then finally half of the onions. 5. Continuing layering for the rest of the ingredients and then add a topping of gravy. 6. Cook everything in the oven for about 1 hr. For the first hour cover the dish with some foil, then remove the covering and let the contents cook for another 17 mins..

62

Lancashire

English

Eggplant Roast

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 2 Calories 663 kcal Fat 54.4 g Carbohydrates 41.9g Protein 11.3 g Cholesterol 4 mg Sodium 92 mg

Ingredients 1/2 C. olive oil, for frying 2 large eggplants, halved lengthwise 1 pinch salt and ground black pepper to taste 1/4 C. fresh basil leaves 3 cloves garlic, minced

2 tbsps pine nuts 2 tbsps freshly grated Parmesan cheese 3 tbsps extra-virgin olive oil, for pesto

Directions 1. Turn on your oven's broiler to low if possible. Then add half a C. of olive oil to a frying pan and get it hot. 2. Make an "X" style incision in the flesh of your eggplants. Then coat them with pepper and salt. 3. Fry your eggplants with the flesh facing downwards for 10 mins, then turn over the eggplants and cook for 4 more mins. 4. Remove excess oils with a paper towel. 5. Now put the following in your blender: half of your olive oil, basil, parmesan, pine nuts, and garlic. 6. Blend the mix until it becomes a sauce. 7. Place the skin side of your eggplants downward and coat them with the sauce from the blender. Broil for 10 mins. 8. Enjoy.

English Eggplant Roast

63

KEDGEREE

(Indian Breakfast)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 977 kcal Fat 17.2 g Carbohydrates 162.9g Protein 43.7 g Cholesterol 258 mg Sodium 663 mg

Ingredients 2 C. uncooked basmati rice 2 eggs 4 oz. smoked haddock, or other white fish 1 bay leaf 1 C. milk, or as needed 1 tbsp butter 1 tsp curry powder

4 green onions, diced 1/4 C. frozen green peas salt and pepper to taste 1/2 C. low-fat plain yogurt

Directions 1. 2. 3. 4. 5.

Cook your rice using its associated instructions. Get a big pot and add enough water to cover your eggs. Get the water and eggs boiling, then place a lid on the pot, and shut the heat. Let the eggs sit for 14 mins. Then remove the shells and dice them. Add your haddock to a frying pan and also a bay leaf, cover the fish with milk. Bring the milk to a gentle boil. 6. Simmer until the fish is fully cooked. Remove all leaves and the milk as well. Now stir fry your onions and peas in curry powder for 3 mins. Then combine in: fish, rice, and eggs. 7. Warm the contents and then season with some pepper and salt. 8. Enjoy.

64

Kedgeree

The Queen’s

Coconut Cake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 371 kcal Fat 16.9 g Carbohydrates 54g Protein 3.6 g Cholesterol 48 mg Sodium 340 mg

Ingredients 1 C. boiling water 1 C. dates, pitted and diced 1/4 C. butter, softened 1 C. white sugar 1 egg 1 tsp vanilla extract 1 1/2 C. all-purpose flour 1 tsp baking soda

1 tsp baking powder 1/2 tsp salt 1/2 C. diced walnuts 1 C. flaked coconut 2/3 C. packed brown sugar 6 tbsps butter 1/4 C. cream

Directions 1. Place your dates in a bowl. 2. Now bring your water to a boil. Once boiling cover the dates with it. Set everything to the side. 3. Get a 2nd bowl and combine: nuts, flour, salt, soda, and baking powder. 4. Get a 3rd bowl, mix: sugar, one fourth a C. of butter, whisked eggs, and vanilla. 5. Combine both bowls. Then combine in your dates. 6. Put this batter in an oiled casserole dish and cook it in the oven for 40 mins. 7. For 5 mins boil the following: 6 tbsps of butter, coconut, and brown sugar. Once the cake is done top with the coconut mix. 8. Enjoy.

The Queen’s Coconut Cake

65

EASY

Devils on Horseback

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 20 Calories 118 kcal Fat 7g Carbohydrates 12.2g Protein 2.3 g Cholesterol 10 mg Sodium 226 mg

Ingredients 20 wooden toothpicks 1/4 C. reduced-sodium soy sauce 1/2 tsp ground ginger 3/4 C. dark brown sugar 20 dates, pitted and left whole

20 whole smoked almonds 10 turkey bacon slices, cut in half crosswise

Directions 1. Submerge your toothpicks in water in a bowl, oil a casserole dish, and then set your oven to 400 degrees before doing anything else. 2. Get a 2nd bowl and mix: ginger and soy sauce. 3. Get a 3rd small bowl and put in brown sugar. 4. Put a smoked almond in the center of a pitted date and wrap the date with a piece of bacon and stake a toothpick through it. 5. Coat the bacon wrap with the soy sauce mixture first and then the brown sugar. 6. Lay everything in the casserole dish and continue for all the ingredients. 7. Cook the bacon wraps in the oven for 27 mins. Then let the contents sit for 10 mins before eating. 8. Enjoy.

66

Easy Devils on Horseback

Welsh

Toast Topping

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 12 Calories 333 kcal Fat 24.6 g Carbohydrates 12.6g Protein 15.3 g Cholesterol 75 mg Sodium 577 mg

Ingredients 4 tbsps butter 1/2 C. all-purpose flour 1/2 tsp salt 1/8 tsp dry mustard 1/8 tsp cayenne pepper

2 C. milk 1 tsp Worcestershire sauce 2 C. shredded sharp Cheddar cheese

Directions 1. In a big pot combine the following in melted butter: pepper, milk, flour, mustard, Worcestershire, and salt. 2. Stir and heat the contents for 10 mins with a low level of heat. Now add your cheese and let it melt nicely. 3. Enjoy this topping on some toasted rye bread.

Welsh Toast Topping

67

WESTERN

European Gazpacho

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 329 kcal Fat 28.3 g Carbohydrates 18.2g Protein 3.5 g Cholesterol 0 mg Sodium 830 mg

Ingredients 3/4 green bell pepper, seeded 1/2 cucumber, peeled and sliced 2 cloves garlic, diced 1/2 C. olive oil 2 day-old crusty bread rolls, cut into thick slices 6 tomatoes, peeled and quartered

1/2 tbsp kosher salt 1 pinch cayenne pepper 1/2 tsp balsamic vinegar 1/4 tsp olive oil

Directions 1. Process the following with a food processor: half C. olive oil, bell pepper, garlic, and cucumber. 2. Add in your pieces of bread one by one then blend them. 3. Place the mix in a bowl and add cayenne and salt. 4. Place a covering of plastic around the bowl and put everything in the fridge for 65 mins. 5. Top the dish with balsamic and 1/4 tsp of olive oil. 6. Enjoy.

68

Western European Gazpacho

Portuguese Frittata

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 262 kcal Fat 18.7 g Carbohydrates 2.6g Protein < 20.8 g Cholesterol 397 mg Sodium 1508 mg

Ingredients 1/4 C. milk 1 tbsp olive oil, or as needed 6 1/4-inch thick slices Genoa salami 1 C. diced fresh parsley, or more to taste 1/2 C. grated Parmesan cheese, divided

1/2 C. grated Romano cheese, divided 1/2 C. shredded mozzarella cheese, divided salt and ground black pepper to taste 1 pinch red pepper flakes, or to taste (optional)

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a bowl, beat: milk and eggs. Get some olive oil hot then add in half of the egg mix. 3. Place the salami on top of the egg and then add some parsley and 2/3 of the following: mozzarella, parmesan, and Romano. 4. Add some pepper flakes, black pepper, and salt as well. 5. Fry everything for 12 mins then add the rest of the egg and the rest of the cheeses. 6. Add more pepper flakes, black pepper, and salt. 7. Cook the frittata in the oven for 27 mins then serve the dish after letting it sit for 10 mins. 8. Enjoy.

Portuguese Frittata

69

SPANISH

Dessert (Flan)

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 292 kcal Fat 7.1 g Carbohydrates 49.9g Protein 8.5 g Cholesterol 205 mg Sodium 89 mg

Ingredients 1/2 C. white sugar 2 C. milk 2 eggs, beaten 2 egg yolks, beaten

3/8 C. white sugar

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Heat half a C. of sugar in a big pot until melted and golden. 3. Then add the mix to some ramekins. 4. Get another pan and get your milk almost boiling. 5. Once the milk is hot add it gradually into whisked eggs and yolks. 6. Add the sugar and then add everything to the ramekins. 7. Place a wet towel into a roasting pan then put the ramekins on top. 8. Now add some boiling water into the pan. 9. Cook the ramekins in the oven for 45 mins. 10. Then once the ramekins are no longer hot invert them in a baking dish. 11. Enjoy.

72

Spanish Dessert

Tuna

Mousse

Prep Time: 20 mins Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 321 kcal Fat 23.4 g Carbohydrates 7.3g Protein 20.8 g Cholesterol 34 mg Sodium 747 mg

Ingredients 15 pimento-stuffed green olives 1 (.25 oz.) package unflavored Jell-O(R) 2 (12.5 oz.) cans water-packed tuna, drained 1 C. mayonnaise

1/2 C. ketchup 1/4 tsp paprika 1 pinch white pepper 1 tbsp white sugar

Directions 1. Slice your olives into 4 pieces with a crisscross pattern. 2. Now coat a casserole dish with nonstick spray and layer your olives at the bottom. 3. Begin to heat half a C. of water then add the gelatin, and continue heating, while mixing, until everything is smooth. 4. Blend the following with the blender: sugar, tuna, white pepper, mayo, paprika, and ketchup. 5. Then add in the gelatin and continue processing. 6. Layer this mix over the olives in the dish then place the mix in the fridge for 3 hrs. 7. Enjoy.

Tuna Mousse

73

LIVER

and Onions Portuguese Style

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 425 kcal Fat 15 g Carbohydrates 39.1g Protein 28 g Cholesterol 312 mg Sodium 1668 mg

Ingredients 2 onions, diced 1 tbsp olive oil 1 tsp dried thyme 1 tsp dried basil 1 tsp dried parsley salt and pepper to taste 1 C. sherry

1 lb calves' livers 1 tbsp diced fresh parsley 4 thick slices French bread, cut into 1 inch cubes 1/8 C. olive oil

Directions 1. Coat your pieces of bread with olive oil then toast them in a pan until seared all over. 2. Stir fry your onions until see through, in oil, then add in: pepper, thyme, salt, basil, and parsley. 3. Stir the contents and add the sherry. 4. Now get everything simmering. 5. At the same time dice your liver then combine it with the sherry mix. 6. Cook the contents for 8 mins then add some more sherry if needed. 7. Top the mix with parsley and croutons. 8. Enjoy.

74

Liver and Onions Portuguese Style

Pollo

al Ajillo (Garlic and Chicken Stir Fry)

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 1077 kcal Fat 65.5 g Carbohydrates 139.5g Protein 66.6 g Cholesterol 1255 mg Sodium 1224 mg

Ingredients 1/4 C. extra virgin olive oil 1 (3 lb) whole chicken, cut into pieces 1 lb potatoes, peeled and cut into large chunks 18 cloves garlic, peeled 1 tsp freshly ground black pepper 3/4 tsp salt

2 tbsps diced fresh parsley 1 1/2 C. dry sherry 1/2 C. port wine

Directions 1. 2. 3. 4. 5. 6. 7.

Stir fry your chicken, in oil, with a lid on the pot until browned. Then place the chicken to the side. Add the potatoes to the same pot and layer your garlic on top of the potatoes. Add the chicken on top of everything then add parsley, salt, and pepper. Cover everything in sherry then place a lid on the pan. Cook the contents with a gentle boil for 50 mins. Enjoy.

Pollo al Ajillo

75

PIPIRRANA

(Potato Salad from Spain)

Prep Time: 30 mins Total Time: 2 hrs 50 mins Servings per Recipe: 6 Calories 385 kcal Fat 16.4 g Carbohydrates 41.9g Protein 18.6 g Cholesterol 194 mg Sodium 768 mg

Ingredients 6 eggs 6 potatoes, peeled and cubed 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 1/2 onion, diced 1 large fresh tomato, diced 1 (6 oz.) can tuna, drained

1/2 C. green olives with pimento or anchovy, halved 1/4 C. extra virgin olive oil 2 tbsps distilled white vinegar 1 tsp salt, or to taste

Directions 1. Bring your water and eggs to a boil then place a lid on the pot and shut the heat. 2. Let the eggs sit for 15 mins in the water. 3. Now when the eggs are cool take off the shells and cut them into quarters. At the same time boil your potatoes in water and salt for 17 mins. Then place them in a bowl. 4. Combine the following with the potatoes: vinegar, eggs, olive oil, bell peppers, green olives, onions, tuna, and tomatoes. 5. Add in some pepper and salt. Then place the contents in the fridge until chilled. Enjoy.

76

Pipirrana

Maggie’s

Portuguese Paella

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 736 kcal Fat 35.1 g Carbohydrates 45.7g Protein 55.7 g Cholesterol 1202 mg Sodium 1204 mg

Ingredients

Directions

2 tbsps olive oil 1 tbsp paprika 2 tsps dried oregano salt and black pepper to taste 2 lbs skinless, boneless chicken breasts, cut into 2 inch pieces 2 tbsps olive oil, divided 3 cloves garlic, crushed 1 tsp crushed red pepper flakes 2 C. uncooked short-grain white rice 1 pinch saffron threads 1 bay leaf 1/2 bunch Italian flat leaf parsley, diced 1 quart chicken stock 2 lemons, zested 2 tbsps olive oil 1 Spanish onion, diced 1 red bell pepper, coarsely diced 1 lb chorizo sausage, casings removed and crumbled 1 lb shrimp, peeled and deveined

1. Get a bowl, combine: pepper, 2 tbsps of olive oil, salt, oregano, and paprika. 2. Add in the chicken and stir the contents. 3. Place a covering of plastic around the bowl and put everything in the fridge. 4. Now begin to stir fry your rice, pepper flakes, and garlic in 2 tbsps of olive oil for 5 mins. 5. Then add in the lemon zest, saffron, stock, parsley, and bay leaf. 6. Get everything boiling, then place a lid on the pot, and set the heat to low. 7. Cook this mix for 23 mins. 8. At the same time begin heating 2 tbsps of olive, the onions, and the chicken for 7 mins. 9. Then add the shrimp and continue cooking until it is done. 10. Layer your rice in a casserole dish and then layer the shrimp mix over everything. 11. Enjoy.

Maggie’s Portuguese Paella

77

BACALAO

a la Vizcaina (Codfish Soup)

Prep Time: 30 mins Total Time: 9 hrs 15 mins Servings per Recipe: 8 Calories 475 kcal Fat 18.9 g Carbohydrates 31.6g Protein 42.3 g Cholesterol 192 mg Sodium 4353 mg

Ingredients 1 lb salted cod fish, soaked in water for 8 hours, refresh the water at least 3 times 4 potatoes, sliced thick 2 onions, sliced 4 hard-boiled eggs, sliced 2 tsps capers 2 large cloves garlic, minced 1/4 C. pitted green olives

1 (4 oz.) jar roasted red bell peppers, drained 1/2 C. golden raisins 1 bay leaf 1 (8 oz.) can tomato sauce 1/2 C. extra virgin olive oil 1 C. water 1/4 C. white wine

Directions 1. Slice your fish into pieces. Now add the following to a Dutch oven in layers: potatoes, raisins, cod fish, roasted peppers, onions, olives, hard boiled eggs, garlic, and capers. Add a bay leaf, half of the olive oil, and half of the tomato sauce. 2. Layer the rest of the ingredients in the same manner. Then add the water and wine. 3. Place a lid on the pot and get everything boiling. 4. Now set the heat to low and cook the mix for 35 mins. 5. Enjoy.

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Bacalao a la Vizcaina

Espetadas

(Beef Kabobs)

Prep Time: 10 mins Total Time: 8 hrs 20 mins Servings per Recipe: 10 Calories 190 kcal Fat 7.8 g Carbohydrates 1.4g Protein < 23.8 g Cholesterol 59 mg Sodium 1446 mg

Ingredients 3/4 C. red wine 8 cloves garlic 6 bay leaves, crumbled 2 tbsps coarse salt freshly ground pepper to taste

3 lbs beef sirloin steak, cut into cubes bamboo skewers, soaked in water for 60 minutes

Directions 1. 2. 3. 4. 5. 6. 7.

Get a bowl, combine: black pepper, wine, salt, bay leaves, and garlic. Combine in the beef then stir the mix. Place a covering on the bowl and put everything in the fridge for 8 hrs. Get your grill hot and oil the grate. Now grill your beef after placing them on skewers. Cook the kabobs on the grill for about 5 mins per side. Enjoy.

Espetadas

79

PENNE

Cannellini and Tomatoes Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 460 kcal Fat 5.9 g Carbohydrates 79g Protein 23.4 g Cholesterol 17 mg Sodium 593 mg

Ingredients 2 (14.5 oz.) cans Italian-style diced tomatoes 1 (19 oz.) can cannellini beans, drained and rinsed 10 oz. fresh spinach, washed and chopped

8 oz. penne pasta 1/2 C. crumbled feta cheese

Directions 1. 2. 3. 4. 5. 6.

82

Boil your pasta in water and salt for 9 mins then remove the liquids. At the same time get the following boiling: beans and tomatoes. Cook the mix for 13 mins with a low level of heat. Now combine in the spinach and cook everything for 4 more mins. Top the pasta with the sauce and cheese. Enjoy.

Penne Cannellini and Tomatoes Salad

Easy

Greek Style Chicken Breasts

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 239 kcal Fat 10.2 g Carbohydrates 4.8g Protein 31 g Cholesterol 85 mg Sodium 686 mg

Ingredients 2 tbsps all-purpose flour, divided 1/2 tsp salt 1/4 tsp black pepper 1/4 lb. feta cheese, crumbled 1 tbsp fresh lemon juice 1 tsp dried oregano 6 boneless, skinless chicken breast halves, flatten to 1/2 thickness 2 tbsps olive oil

1 1/2 C. water 1 cube chicken bouillon, crumbled 2 C. loosely packed torn fresh spinach leaves 1 ripe tomato, chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get a bowl, mix: oregano, cheese, and lemon juice. Get a 2nd bowl, combine: bouillon, 1 C. of water, and flour. Dredge you chicken in a mix of pepper, salt, and flour. Then fold each piece and stake a toothpick through each one. Sear the chicken in oil for 3 mins per side. Then top the chicken with the contents of the 2nd bowl. Cook everything for 1 more min before adding tomatoes and spinach. Get everything boiling and then place a lid on the pot. Set the heat to low and let it all cook for 12 mins. Enjoy.

Easy Greek Style Chicken Breasts

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BAKED

Greek Potatoes

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 418 kcal Fat 18.5 g Carbohydrates 58.6g Protein 7g Cholesterol < 1 mg Sodium < 596 mg

Ingredients 1/3 C. olive oil 1 1/2 C. water 2 cloves garlic, finely chopped 1/4 C. fresh lemon juice 1 tsp dried thyme 1 tsp dried rosemary

2 cubes chicken bouillon ground black pepper to taste 6 potatoes, peeled and quartered

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: pepper, olive oil, bouillon, water, rosemary, water, thyme, garlic, and lemon juice. 3. Layer the potatoes in a casserole dish and top everything with the lemon mix. 4. Place some foil around the dish and cook the contents in the oven for 90 mins. 5. Flip the potatoes every 30 mins while cooking. 6. Enjoy

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Baked Greek Potatoes

Artisan

Orzo from Greece

Prep Time: 1 hr 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 348 kcal Fat 10.2 g Carbohydrates 53.2g Protein 13.9 g Cholesterol 22 mg Sodium 615 mg

Ingredients 1 1/2 C. uncooked orzo pasta 2 (6 oz.) cans marinated artichoke hearts, drained, liquid reserved 1 tomato, seeded and chopped 1 cucumber, seeded and chopped 1 red onion, chopped 1 C. crumbled feta cheese 1 (2 oz.) can black olives, drained 1/4 C. chopped fresh parsley

1 tbsp lemon juice 1/2 tsp dried oregano 1/2 tsp lemon pepper

Directions 1. Boil your pasta in water and salt for 9 mins then remove all the liquids. 2. Get a bowl, mix: lemon pepper, artichokes, oregano, lemon juice, tomatoes, pasta, parsley, cucumbers, olives, feta, and onions. 3. Stir the contents, place a covering on the bowl, and put everything in the fridge for 2 hrs. 4. Top the salad with the artichoke liquid and serve. 5. Enjoy.

Artisan Orzo from Greece

85

GREEK

Burgers

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 318 kcal Fat 21.9 g Carbohydrates 3.6g Protein 25.5 g Cholesterol 123 mg Sodium 800 mg

Ingredients 1 lb. ground turkey 1 C. crumbled feta cheese 1/2 C. kalamata olives, pitted and sliced 2 tsps dried oregano

ground black pepper to taste

Directions 1. Get a bowl, combine: pepper, turkey, oregano, feta, and olives. Shape this into burgers and then grill each one for 6 mins. 2. Flip the patty and cook it for 7 more mins. 3. Enjoy.

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Greek Burgers

Chicken Soup

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 16 Calories 124 kcal Fat 6.6 g Carbohydrates 9.1g Protein 7.8 g Cholesterol 110 mg Sodium 1237 mg

Ingredients 8 C. chicken broth 1/2 C. fresh lemon juice 1/2 C. shredded carrots 1/2 C. chopped onion 1/2 C. chopped celery 6 tbsps chicken soup base 1/4 tsp ground white pepper 1/4 C. margarine 1/4 C. all-purpose flour

1 C. cooked white rice 1 C. diced, cooked chicken meat 16 slices lemon 8 egg yolks

Directions 1. Get the following boiling: white pepper, chicken broth, soup base, celery, lemon juice, onions, and carrots. 2. Set the heat to low and let the contents cook for 23 mins. 3. Begin heating the flour and butter while stirring and then add in the soup while continuing to stir and cook the mix for 12 more mins. 4. Now start whisking your eggs and then add in some soup while continuing to whisk. 5. Add the entire mix to your soup and also add the chicken and the rice. 6. When serving the soup top it with some pieces of lemon. 7. Enjoy.

Chicken Soup

87

BEAN

Salad I (Cucumbers, Garbanzos, and Olives)

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 214 kcal Fat 11.5 g Carbohydrates 25.5g Protein 5.2 g Cholesterol 3 mg Sodium 1067 mg

Ingredients 2 (15 oz.) cans garbanzo beans, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced 1 (15 oz.) can black olives, drained and chopped

1 oz. crumbled feta cheese 1/2 C. Italian-style salad dressing 1/2 lemon, juiced 1/2 tsp garlic salt 1/2 tsp ground black pepper

Directions 1. Get a bowl, toss: pepper, beans, garlic salt, cucumbers, lemon juice, tomatoes, dressing, onions, cheese, garlic, and olives. 2. Place a covering on the bowl and put everything in the fridge for 3 hrs. 3. Enjoy.

88

Bean Salad I

Moussaka II

(Vegetarian Approved)

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 7 Calories 240 kcal Fat 11.8 g Carbohydrates 25.5g Protein 10.2 g Cholesterol 58 mg Sodium 426 mg

Ingredients 1 eggplant, thinly sliced 1 tbsp olive oil, or more as needed 1 large zucchini, thinly sliced 2 potatoes, thinly sliced 1 onion, sliced 1 clove garlic, chopped 1 tbsp white vinegar 1 (14.5 oz.) can whole peeled tomatoes, chopped 1/2 (14.5 oz.) can lentils, drained with liquid reserved 1 tsp dried oregano 2 tbsps chopped fresh parsley

salt and ground black pepper to taste 1 C. crumbled feta cheese 1 1/2 tbsps butter 2 tbsps all-purpose flour 1 1/4 C. milk ground black pepper to taste 1 pinch ground nutmeg 1 egg, beaten 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get a bowl and add in your eggplants. Coat them with salt and let them sit for 40 mins. Now drain the resulting liquids and dry the eggplants with some paper towel. Set your oven to 375 degrees before doing anything else. Sear your zucchini and eggplants in oil for 4 mins per side. Then place the zucchini to the side on some paper towels. Now begin to stir fry your potatoes in the same pot for 6 mins then flip them and cook it all for 6 more mins. Place these to the side as well. Add in some more oil if needed and then start to stir fry your garlic and onions for 8 mins. Add the vinegar and get everything boiling. Once it is all boiling, set the heat to low, and cook the mix until everything is thick. Now add in: parsley, tomatoes, oregano, lentils, and half of the lentil juice.

Moussaka II

89

9. Place a lid on the pot and cook the contents for 17 mins with the same level of low heat. 10. Get a casserole dish and add in 1/3 of the zucchini then the same amount of eggplant, then half of the following on top: feta, onions, and potatoes. 11. Top everything with the tomato mix and then continue the layering. 12. Once all of the ingredients have been used. Cooked the dish in the oven for 30 mins. 13. Get the following boiling: milk, butter, and flour. 14. Stir the contents as it begins to boil and once the mix is sauce like add in the nutmeg and pepper. 15. Let the contents cool a bit then add in whisked eggs. 16. Top the casserole with the egg mix and some parmesan and cook everything for 30 more mins. 17. Enjoy.

92

Greek

Burgers II

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 338 kcal Fat 25.4 g Carbohydrates 5.7g Protein 20.3 g Cholesterol 84 mg Sodium 408 mg

Ingredients 1/2 lb. lean ground beef 1/2 lb. lean ground lamb 1/2 onion, grated 2 cloves garlic, pressed 1 slice bread, toasted and crumbled 1/2 tsp dried savory

1/2 tsp ground allspice 1/2 tsp ground coriander 1/2 tsp salt 1/2 tsp ground black pepper 1 dash ground cumin

Directions 1. Get a bowl, mix: bread crumbs, cumin, savory, pepper, allspice, beef, onions, salt, coriander, and lamb. 2. Mix the meats and spice with your hands until firm and then form the mix into 4 burgers. 3. Grill these burgers for 8 mins per side. 4. Enjoy.

Greek Burgers II

93

GREEK

Rice

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 4 Calories 337 kcal Fat 19.3 g Carbohydrates 35.7g Protein 9.8 g Cholesterol 0 mg Sodium 553 mg

Ingredients 1/3 C. olive oil 2 onions, chopped 2 lbs fresh spinach, rinsed and stemmed 1 (8 oz.) can tomato sauce 2 C. water

1 tsp dried dill weed 1 tsp dried parsley salt and pepper to taste 1/2 C. uncooked white rice

Directions 1. Stir fry your onions in olive oil until see-through then add in: spinach, water, and tomato sauce. 2. Get everything boiling and then add: pepper, parsley, salt, and dill. 3. Cook the mix for 2 mins while boiling then add the rice. 4. Set the heat to low and cook everything for 27 mins. 5. Enjoy.

94

Greek Rice

Capers

and Tilapia

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 262 kcal Fat 14.2 g Carbohydrates 5g Protein 24.2 g Cholesterol 57 mg Sodium 222 mg

Ingredients 2 tbsps extra virgin olive oil 2 tbsps butter 1 tbsp minced garlic 1 lb tilapia fillets salt and ground black pepper to taste 1/2 C. sliced fresh button mushrooms

2 tbsps drained capers 1/2 C. white wine 1 lemon, juiced

Directions 1. Stir fry your garlic in butter and olive oil then add the pieces of fish to pan. 2. Top the fish with pepper and salt and fry everything for 3 mins. Flip the fish then coat the opposite side with pepper and salt as well and fry it for 3 mins. 3. Now combine in the wine, capers, and mushrooms. 4. Place a lid on the pot, set the heat to low, and simmer the mix for 8 mins. 5. Take off the lid, add in the lemon juice, and continue cooking everything for 2 more mins. 6. Enjoy.

Capers and Tilapia

95

SOUTHERN

Italian Chicken

Prep Time: 15 mins Total Time: 9 hrs 15 mins Servings per Recipe: 8 Calories 402 kcal Fat 22.4 g Carbohydrates 16.5g Protein 31.2 g Cholesterol 97 mg Sodium 308 mg

Ingredients 3 cloves garlic, minced 1/3 C. pitted prunes, halved 8 small green olives 2 tbsps capers, with liquid 2 tbsps olive oil 2 tbsps red wine vinegar 2 bay leaves 1 tbsp dried oregano

salt and pepper to taste 1 (3 lb) whole chicken, skin removed and cut into pieces 1/4 C. packed brown sugar 1/4 C. dry white wine 1 tbsp diced fresh parsley, for garnish

Directions 1. Get a bowl, combine: pepper, garlic, salt, prunes, oregano, olives, bay leaves, capers, vinegar, and olive oil. 2. Layer this mix in the bottom of casserole dish then layer the chicken on top. Stir everything then place a covering of plastic around the dish. 3. Put everything in the fridge for 8 hrs. 4. Now set your oven to 350 degrees before doing anything else. 5. Once the oven is hot pour the wine and the brown sugar around the chicken and begin to cook everything in the oven for 65 mins. 6. Baste the meat with the surrounding sauce at least 5 times. 7. When serving the dish top everything with the sauce and drippings and also some fresh parsley. Enjoy.

96

Southern Italian Chicken

Roast Beef

Sandwiches

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 6 Calories 557 kcal Fat 28.8 g Carbohydrates 38.4g Protein 31.9 g Cholesterol 103 mg Sodium 4233 mg

Ingredients 3 lbs beef chuck roast 3 (1 oz.) packages dry Italian salad dressing mix 1 C. water

1 (16 oz.) jar pepperoncini peppers 8 hamburger buns, split

Directions 1. 2. 3. 4. 5. 6. 7.

Place your chuck in the crock of a slow cooker and top the meat with the dressing mix. Now add the water and place a lid on the slow cooker. Cook the meat for 6 hrs with a high level of heat. At the fifth hour remove the meat and shred it into pieces. The meat should easily shred if not add it back to the crock pot. After shredding the meat combine in the peppers and some of the juice. Enjoy with the buns.

Roast Beef Sandwiches

97

TORTELLINI

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 400 kcal Fat 19.7 g Carbohydrates 43.9g Protein 14.8 g Cholesterol 79 mg Sodium 885 mg

Ingredients 1 (16 oz.) package cheese tortellini 1 (14.5 oz.) can diced tomatoes with garlic and onion 1 C. diced fresh spinach 1/2 tsp salt 1/4 tsp pepper 1 1/2 tsps dried basil 1 tsp minced garlic

2 tbsps all-purpose flour 3/4 C. milk 3/4 C. heavy cream 1/4 C. grated Parmesan cheese

Directions 1. Boil your pasta in water and salt for 9 mins then remove the liquids. 2. At the same time heat and stir the following in a large pot: garlic, tomatoes, basil, spinach, pepper and salt. 3. Once the mix begins to simmer add in a mix of cream, milk, and flour. 4. Stir the mix until everything is smooth then add the parmesan and set the heat to low. 5. Let the mix gently boil for 4 mins then add in your pasta to the sauce after it has cooked. 6. Stir everything. 7. Enjoy.

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Tortellini

Italian

Baked Turkey-Loaf

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 163 kcal Fat 7g Carbohydrates 8.1g Protein 17.8 g Cholesterol 87 mg Sodium 651 mg

Ingredients cooking spray 1 lb ground turkey 1 egg 1/4 C. Italian seasoned bread crumbs 1 tsp Italian seasoning 1/2 clove garlic, minced

1/2 tsp ground black pepper, or to taste 1/4 tsp salt, or to taste 2 C. tomato sauce, divided

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: salt, turkey, black pepper, egg, garlic, bread crumbs, and Italian seasoning. 3. Form the mix into a loaf and place it in the casserole dish. 4. Cook the loaf in the oven for 45 mins then top with 1/2 of the tomato sauce. 5. Let the loaf keep cooking for 12 more mins until it is fully done. 6. Then leave the meat to sit for 15 mins. 7. As the loaf cools get the rest of the tomato sauce hot. 8. When serving your loaf top it liberally with the tomato sauce. 9. Enjoy.

Italian Baked Turkey-Loaf

99

RESTAURANT STYLE

Primavera

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 477 kcal Fat 21.8 g Carbohydrates 50.1g Protein 20.5 g Cholesterol 38 mg Sodium 621 mg

Ingredients 1 (16 oz.) package uncooked farfalle pasta 1 lb hot Italian turkey sausage, cut into 1/2 inch slices 1/2 C. olive oil, divided 4 cloves garlic, diced 1/2 onion, diced 2 small zucchini, diced 2 small yellow squash, diced

6 roma (plum) tomatoes, diced 1 green bell pepper, diced 20 leaves fresh basil 2 tsps chicken bouillon granules 1/2 tsp red pepper flakes 1/2 C. grated Parmesan cheese

Directions 1. Cook your pasta in water and salt for 9 mins then remove all the liquids. 2. Stir fry your sausage until fully done then remove it from the pan. 3. Now begin to stir fry your onions and garlic until the mix is hot then add in: basil, zucchini, bell peppers, squash, and tomatoes. 4. Stir the mix then add in the bouillon and evenly mix it in. 5. Once the bouillon has been added. 6. Combine in the red pepper and the rest of the oil. 7. Keep cooking the mix for 12 more mins then stir in the cheese, sausage, and pasta. Let everything get hot for 7 mins. Enjoy.

102

Greek Rice

Authentic

Italian Tetrazzini

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 6 Calories 604 kcal Fat 26.4 g Carbohydrates 52.1g Protein 38.9 g Cholesterol 113 mg Sodium 914 mg

Ingredients 2 (8 oz.) packages angel hair pasta 1/4 C. butter 2/3 C. sliced onion 1/4 C. all-purpose flour 2 C. milk 1 tsp salt 1/4 tsp ground white pepper 1/2 tsp poultry seasoning 1/4 tsp ground mustard

1 C. shredded sharp Cheddar cheese, divided 2 tbsps diced pimento peppers (optional) 1 (4.5 oz.) can sliced mushrooms 1 lb cooked turkey, sliced

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Boil your pasta in water and salt for 6 mins then remove all the liquids. 3. Now begin to stir fry your onions, in butter, until they are soft then add the flour and milk slowly. 4. Stir the mix until it is all smooth then add: the mustard, salt, poultry seasoning, and pepper. 5. Let the mix heat until it becomes thick. Then continue to stir as the mix cooks. 6. Once everything is thick shut the heat and add in your pimento and 2/3 C. of cheese. 7. Let the mix cook until the cheese is melted then add in your mushrooms. 8. Get a casserole dish and layer your pasta in the bottom of it then place some turkey and cover everything with the cheese sauce. 9. Continue laying in this manner until all the ingredients have been used up. 10. Now top the layers with the rest of the cheese which should be about 1/3 of a C. 11. Cook the contents in the oven for 30 mins. 12. Enjoy. Authentic Italian Tetrazzini

103

PEPPERONI,

Salami, and Prosciutto Stuffing

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 582 kcal Fat 33.8 g Carbohydrates 31.6g Protein 36.2 g Cholesterol 273 mg Sodium 1785 mg

Ingredients 1 (1 lb) loaf white bread, cut into cubes 8 eggs, beaten 1 C. diced prosciutto 1 C. diced salami 4 oz. diced pepperoni 16 oz. mozzarella cheese, cubed

1/4 C. grated Parmesan cheese 2 tbsps diced fresh parsley ground black pepper to taste

Directions 1. 2. 3. 4.

Set your oven to 375 degrees before doing anything else. Get a bowl and add in your bread cubes. Coat the bread with some water to get everything somewhat moist. Now combine in: the pepper, eggs, parsley, prosciutto, parmesan, salami, mozzarella, and pepperoni. 5. Add everything to a baking dish and cook it all in the oven for 40 mins. 6. Enjoy.

104

Pepperoni, Salami, and Prosciutto Stuffing

Authentic

Calamari

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 1019 kcal Fat 65.6 g Carbohydrates 141.7g Protein 65.6 g Cholesterol 1479 mg Sodium 11549 mg

Ingredients 12 calamari tubes, cleaned and dried 2 green onions, finely diced 6 cloves garlic, minced 1/2 lb diced cooked shrimp meat 1/2 lb cooked crabmeat, diced 1 tbsp lemon juice 3/4 C. butter 12 oz. cream cheese, cut into cubes

2 cloves garlic, minced 3 C. milk 10 oz. freshly grated Parmesan cheese 1 pinch ground black pepper 3/4 C. freshly grated Romano cheese 1 (8 oz.) package linguine pasta

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees before doing anything else. Get a bowl, combine: lemon juice, onions, crabmeat, 6 pieces of garlic, and shrimp. Divide this mix amongst your tubes of squid then stake the tubes closed with a toothpick. Place everything into a casserole dish. Begin to heat and stir 2 cloves of garlic and cream cheese in butter until the cheese is melted. 6. Slowly add in your milk and keep stirring until all the milk is hot and everything is smooth. 7. Now add the pepper and parmesan. 8. Top the contents of the casserole dish with this mix. Then add 2 tbsp of Romano over everything. 9. Cook the mix in the oven until the cheese has melted and is browned. 10. At the same time begin to boil your pasta in water and salt for 9 mins then remove the liquid. 11. Serve the calamad over the pasta with a liber amount of sauce. 12. Enjoy. Authentic Calamari

105

LEMON

Pesto Fish

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 917 kcal Fat 67.4 g Carbohydrates 112.7g Protein 62.6 g Cholesterol 1164 mg Sodium 851 mg

Ingredients 2 lbs salmon fillets, de-boned 2 lemons 1 1/2 C. pesto

1/2 C. white wine

Directions 1. Coat a baking pan with oil then lay your pieces of fish in it with the skin of the fish facing downwards. 2. Coat the fish with the juice of one freshly squeezed lemon then top everything with the wine. 3. Let the fish sit in the dish for 20 mins. 4. Now get your oven's broiler hot before doing anything else. 5. Lay your pesto over the pieces of fish evenly and cook everything under the broiler. 6. For every 1 inch of thickness in your fish. Broil it for 9 mins. 7. Now take out the fish from the oven and top them with the juice of a 2nd freshly squeezed lemon. 8. Cut the rest of the lemon into thin pieces and layer them over the fish. 9. Enjoy.

106

Lemon Pesto Fish

Northern California

Cioppino (Mussel and Clam Italian Stew)

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 318 kcal Fat 12.9 g Carbohydrates 9.3g Protein 34.9 g Cholesterol 164 mg Sodium 755 mg

Ingredients 3/4 C. butter 2 onions, diced 2 cloves garlic, minced 1 bunch fresh parsley, diced 2 (14.5 oz.) cans stewed tomatoes 2 (14.5 oz.) cans chicken broth 2 bay leaves 1 tbsp dried basil 1/2 tsp dried thyme 1/2 tsp dried oregano 1 C. water

1 1/2 C. white wine 1 1/2 lbs large shrimp - peeled and deveined 1 1/2 lbs bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 C. crabmeat 1 1/2 lbs cod fillets, cubed

Directions 1. 2. 3. 4. 5. 6. 7.

Stir fry your parsley, garlic, and onions, in butter, in a large pot. Cook the mix until the onions are tender. Now combine in the tomatoes, wine, broth, water, bay leaves, thyme, basil, and oregano. Place a lid on the pot and let the mix gently boil for 35 mins. Now add in the crab, shrimp, mussels, clams, and scallops. Stir the mix then add in the fish. Get everything boiling then place the lid back on the pot and let the contents cook for 9 more mins until the clams open. 8. Divide the mix between bowls then top each with bread. 9. Enjoy.

Northern California Cioppino

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