European Recipes: Discover Tasty Ethnic Foods with Easy European Recipes [2 ed.] 9798374977196

Table of contents :
Table of Contents
Crème Brulee
French Dessert I
Onion Soup I
Swiss and Bacon Quiche
Burgundy Beef I
French Potato Bake
Maggie's Easy Crepes I
Restaurant Style Onion Soup
Classical French Style Bread
Parmesan, Eggplant, and Mushroom Bake
Salmon with Lemon Sauce
Parisian Stew
French Dump Dinner I
Tapenade I
Salad of Cucumbers and Onions I
Chicken with Creamy Mushrooms
Roasted German Style Chicken
Dumplings in Germany I
Dumplings in Germany II
Roasted German Style Chicken II
Shredded German Pancakes
Potato Salad in Germany
Potato Salad in Germany II
Easy Baked Pancakes
Potato Salad in Germany III
Cabbage and Apples
Full Irish Breakfast
English Pancakes
Classical Scones I
Classical Trifle I
British Cottage Pie
Beef Wellington
Classical Trifle II
English Peas
Yorkshire Pudding
Easy Irish Style Corned Beef
Easy Bangers and Mash
Greek Style Baklava I
Greek Moussaka I
Soup of Carrots and Lentils
Feta, Chicken, and Rosemary
Maggie’s Easy White Sauce
Dolmas
Greek Style Shrimp
Classical Hummus I
Greek Style Salad Dressing
Pasta from Athens
Classical Hummus II
Greek Style Macaroni Salad
Beef Hash
Cabbage, Potatoes, and Leeks
Irish Stew IV
Potatoes, Leeks, and Cabbage II
Apricot Irish Beef
Stewed Cabbage
Pepper Brisket and Potatoes
Cocktail Beef
Apple Cabbage and Beef

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European Recipes Discover Tasty European Foods with Easy European Recipes

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Table of Contents Crème Brulee 7

French Dessert I 10 Onion Soup I 11 Swiss and Bacon Quiche 12 Burgundy Beef I 13 French Potato Bake 14 Maggie's Easy Crepes I 15 Restaurant Style Onion Soup 16 Classical French Style Bread 20 Parmesan, Eggplant, and Mushroom Bake 21 Salmon with Lemon Sauce 22 Parisian Stew 23 French Dump Dinner I 24 Tapenade I 25 Salad of Cucumbers and Onions I 26 Chicken with Creamy Mushrooms 27 Roasted German Style Chicken 30 Dumplings in Germany I 31 Dumplings in Germany II 32 Roasted German Style Chicken II 33 Shredded German Pancakes 34 Potato Salad in Germany 35 Potato Salad in Germany II 36 Easy Baked Pancakes 37 Potato Salad in Germany III 40

Cabbage and Apples 41 Full Irish Breakfast 42 English Pancakes 43 Classical Scones I 44 Classical Trifle I 45 British Cottage Pie 46 Beef Wellington 47 Classical Trifle II 50 English Peas 51 Yorkshire Pudding 52 Easy Irish Style Corned Beef 53 Easy Bangers and Mash 54 Greek Style Baklava I 55 Greek Moussaka I 57 Soup of Carrots and Lentils 59 Feta, Chicken, and Rosemary 62 Maggie’s Easy White Sauce 63 Dolmas 64 Greek Style Shrimp 65 Classical Hummus I 66 Greek Style Salad Dressing 67 Pasta from Athens 68 Classical Hummus II 69 Greek Style Macaroni Salad 72 Beef Hash 73 Cabbage, Potatoes, and Leeks 74 Irish Stew IV 75

Potatoes, Leeks, and Cabbage II 76 Apricot Irish Beef 77 Stewed Cabbage 78 Pepper Brisket and Potatoes 79 Cocktail Beef 82 Apple Cabbage and Beef 83

Crème

Prep Time: 10 mins

Brulee

Total Time: 6 hrs 50 mins Servings per Recipe: 4 Calories 680 kcal Fat 55.8 g Carbohydrates 42.6g Protein 6.6 g Cholesterol 419 mg Sodium 1155 mg

Ingredients 1/2 C. semi-sweet chocolate chips 2 C. heavy cream 1/4 C. white sugar 1 pinch salt 2 tsps vanilla extract

5 egg yolks 4 tbsps white sugar

Directions 1. Get a big pot of water boiling and then set your oven to 300 degrees before doing anything else. 2. Get 4 ramekin dishes and put two tbsps of chocolate pieces into each. 3. For 40 secs melt the chocolate in the microwave then stir it. 4. If the chocolate is not melted heat everything again and also stir the chocolate again. 5. Heat the following until steam forms: salt, sugar (1/4 C.), and cream. 6. Get a bowl, combine: vanilla and cream. 7. Add a ladle full of the hot sugar mix to the bowl and continue stirring. Then add some more to get the eggs hot. 8. Add everything to the ramekins equally. 9. Layer a towel in a casserole dish and then place the ramekins on top, add in the boiling water to the halfway mark of the ramekins and then cover everything in foil. 10. Cook the contents in the oven for 42 mins. 11. Then place everything in the fridge for 8 hours. 12. Add a garnishing of sugar (1 tbsp) to each, then place the dish under the broiler for 4 mins. 13. Enjoy. Crème Brulee

7

FRENCH

Dessert I (Madeleines) (Lemon Cookies)

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 12 Calories 148 kcal Fat 8.6 g Carbohydrates 16.1g Protein 1.9 g Cholesterol 51 mg Sodium 77 mg

Ingredients 2 eggs 1/2 tsp vanilla extract 1/2 tsp lemon zest 1 C. confectioners' sugar 3/4 C. all-purpose flour

1/4 tsp baking powder 1/2 C. butter, melted and cooled

Directions 1. Coat a madeleine dish with nonstick spray and then set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: lemon zest, eggs, and vanilla. Use a mixer and continue mixing for 6 mins. 3. Begin to add in the confectioners' and mix the contents for 6 more mins until everything is thick. 4. Get a 2nd bowl, combine: baking powder, and flour. 5. Add a quarter of the of the baking powder mix to the eggs and stir it in. 6. Continue in this manner until everything is combined evenly. 7. Finally add the butter and mix the contents again. 8. Fill your madeleine dish with the batter and cook it in the oven for 13 mins. 9. Let the contents cool for 2 mins then remove the cookies and top them with more sugar. 10. Enjoy.

10

French Dessert I

Onion

Soup I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 476 kcal Fat 15.2 g Carbohydrates 56.1g Protein 21.8 g Cholesterol 36 mg Sodium 1224 mg

Ingredients 4 onions, chopped 3 tbsps butter 3 tbsps all-purpose flour 1 tsp ground black pepper 1 tsp white sugar 3 (10.5 oz.) cans beef broth 1 1/4 C. water 1/2 tsp dried parsley

1/4 tsp dried thyme 1 C. white wine 1 French baguette, cut into 1/2 inch slices 8 oz. shredded mozzarella cheese

Directions 1. 2. 3. 4. 5.

Stir fry your onions in butter for 12 mins then add in: sugar, flour, and black pepper. Cook and stir for 2 mins before adding in: thyme, broth, parsley, and water. Let this mix gently boil for 12 mins. At the same time turn on your broiler. Divide the mix between the serving bowls and add a piece of bread to each with a final topping of cheese. 6. Melt the cheese under the broiler or in the oven then serve the soup. 7. Enjoy.

Onion Soup I

11

SWISS

and Bacon Quiche

Prep Time: 30 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 359 kcal Fat 26.3 g Carbohydrates 17g Protein 13.6 g Cholesterol 106 mg Sodium 463 mg

Ingredients 1 recipe pastry for a 9 inch single crust pie 6 slices turkey bacon 1 onion, sliced 3 eggs, beaten

1 1/2 C. milk 1/4 tsp salt 1 1/2 C. shredded Swiss cheese 1 tbsp all-purpose flour

Directions 1. Place some foil around a pastry shell and then set your oven to 450 degrees before doing anything else. 2. Cook the pastry for 9 mins in the oven then take off the foil and cook the contents for 4 more mins. Then place it on the counter. 3. Lower the heat of the oven to 325 degrees before continuing. 4. Now stir fry your bacon, break it into pieces, and place it to the side. 5. Stir fry the onions in the drippings, until they are soft, and remove any excess oils. 6. Get a bowl, combine: eggs, salt, milk, onions, and bacon. 7. Get a 2nd bowl, combine: flour and cheese. 8. Combine both bowls and then fill your pastry shell with the mix. 9. Cook the quiche in the oven for 37 mins. 10. Serve when then pie has cooled off considerably. 11. Enjoy.

12

Swiss and Bacon Quiche

Burgundy Beef I

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 4 Calories 583 kcal Fat 31 g Carbohydrates 21.9g Protein 32.2 g Cholesterol 125 mg Sodium 1333 mg

Ingredients 1/4 C. all-purpose flour 1 tsp salt 1/2 tsp ground black pepper 2 lbs cubed stew meat 4 tbsps butter 1 onion, chopped 2 carrots, chopped 1 clove garlic, minced

2 C. red wine 1 bay leaf 3 tbsps chopped fresh parsley 1/2 tsp dried thyme 1 (6 oz.) can sliced mushrooms 1 (16 oz.) can canned onions

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

Get a bowl, combine: pepper, salt, and flour. Add in the beef, and stir the contents. Sear the beef in butter, then place everything into a baking dish. Set your oven to 350 degrees before doing anything else. Now begin to stir fry your onions, garlic, and carrots for 7 mins. Add in: the mushroom liquid, wine, thyme, bay leaf, and parsley. Top the meat with this mix and cook everything in the oven for 2.5 hrs with a covering of foil. 8. Take off the foil and add the mushrooms and canned onions. 9. Cook the meat for 35 more mins. 10. Enjoy.

Burgundy Beef I

13

FRENCH

Potato Bake (Au Gratin)

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 499 kcal Fat 25.4 g Carbohydrates 49.3g Protein 19.8 g Cholesterol 77 mg Sodium 683 mg

Ingredients 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tbsps butter

3 tbsps all-purpose flour 1/2 tsp salt 2 C. milk 1 1/2 C. shredded Cheddar cheese

Directions 1. Coat a baking dish with butter and then set your oven to 400 degrees before doing anything else. 2. Add half of the potatoes to the dish and then layer the onions on top. 3. Add the rest of the potatoes and top them with pepper and salt. 4. Begin to heat and stir your butter with salt and flour for 2 mins then add the milk and continue stirring and heating until it has become thick. 5. Add the cheese and continue stirring for 40 more secs until it is all melted. 6. Top the baking dish contents with the melted cheese mix and place a covering of foil over the dish. 7. Cook everything in the oven for 90 mins. 8. Enjoy after cooling for 12 mins.

14

French Potato Bake

Maggie's

Easy Crepes I

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 216 kcal Fat 9.2 g Carbohydrates 25.5g Protein 7.4 g Cholesterol 111 mg Sodium 235 mg

Ingredients 1 C. all-purpose flour 2 eggs 1/2 C. milk 1/2 C. water

1/4 tsp salt 2 tbsps butter, melted

Directions 1. 2. 3. 4.

Get a bowl, combine: butter, water, salt, eggs, milk, and flour. Mix this liquid until it is completely smooth and combined. Get your frying pan hot with oil before continuing. Fry a 1/4 C. of the mix in the frying pan for 2 mins then flip the crepe and fry for 2 more mins. 5. Enjoy.

Maggie's Easy Crepes I

15

RESTAURANT STYLE

Onion Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 618 kcal Fat 35.9 g Carbohydrates 39.5g Protein 29.7 g Cholesterol 114 mg Sodium 3433 mg

Ingredients 4 tbsps butter 1 tsp salt 2 large red onions, thinly sliced 2 large sweet onions, thinly sliced 1 (48 fluid oz.) can chicken broth 1 (14 oz.) can beef broth 1/2 C. red wine 1 tbsp Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme leaves 1 bay leaf

1 tbsp balsamic vinegar salt and freshly ground black pepper to taste 4 thick slices French or Italian bread 8 slices Gruyere or Swiss cheese slices, room temperature 1/2 C. shredded Asiago 4 pinches paprika

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 16

Get some twine and tie together the following: bay leaf, thyme, and parsley. Top your red and sweet onions with salt and then fry them in butter for 37 mins. Try to stir the contents every 3 mins to avoid any burning. Add in: Worcestershire, beef and chicken broth, and red wine. Drop the tied spices in as well. Let this gently boil for 22 mins, with a low heat, and stir the mix at least 3 times. Take out the spices and add in some pepper, salt, and vinegar. Place a lid on the pot and let the contents continue to stay warm with a very low level of heat. Turn on the broiler and toast your bread under it for 2 mins then flip the pieces and toast for 2 more mins. Grab 4 bowls and add an equal amount of soup to each. Then add a piece of bread to each as well. Restaurant Style Onion Soup

10. Add a topping of 2 pieces of gruyere and an equal amount of asiago to the pieces of bread and some paprika. 11. Cook the bowls under the broiler for 6 mins. 12. Enjoy. 13. NOTE: As you broil, the cheese should melt over the sides and add a touch of elegance to your dish. This is intended!

17

CLASSICAL

French Style Bread

Prep Time: 25 mins Total Time: 2 hrs 40 mins Servings per Recipe: 30 Calories 94 kcal Fat 0.3 g Carbohydrates 19.5g Protein 2.9 g Cholesterol 0 mg Sodium 119 mg

Ingredients 6 C. all-purpose flour 2 1/2 (.25 oz.) packages active dry yeast 2 C. warm water (110 degrees F/45 degrees C)

1 1/2 tsps salt 1 tbsp cornmeal 1 egg white 1 tbsp water

Directions 1. Get bowl, mix: salt, flour (2 C.), warm water (2 C.), and yeast. 2. Use a mixer to combine the contents and then add in the rest of the flour, while continuing to stir. 3. For 12 mins knead this dough then add it to a bowl that has been coated with oil. 4. Place a covering over the bowl and let the dough rise until it has become twice its original size. 5. Now break the dough into 2 pieces and let it sit for another 12 mins. 6. Make sure you cover the dough again. 7. Shape the dough pieces into two large rectangles. 8. Place the doughs onto a baking sheet and top them with cornmeal and then brush them with 1 tbsp of water and some whisked egg whites. 9. Set your oven to 375 degrees before doing anything else. 10. Place of covering, again on the dough and let it sit for 37 mins. 11. Divide the dough in 4 pieces and cook the pieces for 22 mins in the oven. 12. Top the bread with more egg white and water. 13. Continue cooking for 17 more mins. 14. Let the bread cool before serving. 15. Enjoy. 20

Classical French Style Bread

Parmesan,

Eggplant, and Mushroom Bake (Ratatouille)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 251 kcal Fat 13.5 g Carbohydrates 24.3g Protein 12.7 g Cholesterol 18 mg Sodium 327 mg

Ingredients 2 tbsps olive oil 3 cloves garlic, minced 2 tsps dried parsley 1 eggplant, cut into 1/2 inch cubes salt to taste 1 C. grated Parmesan cheese 2 zucchini, sliced

1 large onion, sliced into rings 2 C. sliced fresh mushrooms 1 green bell pepper, sliced 2 large tomatoes, chopped

Directions 1. Grease a baking dish with half of the olive oil and then set your oven to 350 degrees before doing anything else. 2. Stir fry your garlic in the rest of the olive until seared then add in the eggplants and parsley. 3. Continue stir frying for 12 more mins. Then add some pepper and salt. 4. Layer the mix into your baking dish and top with parmesan. 5. Layer the zucchini over the parmesan and then some salt and bit more parmesan. 6. Now layer: tomatoes, onions, mushrooms, and bell peppers. 7. Add any remaining ingredients then top the entire mix with more parmesan and some salt. 8. Cook the dish for 50 mins in the oven. 9. Enjoy.

Parmesan, Eggplant, and Mushroom Bake

21

SALMON

with Lemon Sauce

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 1270 kcal Fat 123.7 g Carbohydrates 14.3g Protein 38.6 g Cholesterol 650 mg Sodium 21153 mg

Ingredients 3 tbsps fresh lemon juice 1 tbsp olive oil Salt and pepper to taste 2 (6 oz.) skinless, boneless salmon fillets 3 egg yolks 1 tbsp hot water

1 C. butter, cut into small pieces 2 tbsps fresh lemon juice Salt and pepper to taste 2 tbsps chopped fresh chives

Directions 1. Get a saucepan and add in: salmon, lemon juice, pepper, olive oil, salt, and water (add enough to just cover the salmon). 2. Heat this mix until hot but not boiling. 3. Cook the salmon like this until the temperature of the fish is 140 degrees or it is opaque in color. 4. At the same time get some water boiling in a separate pan. 5. Begin to beat your yolks in a bowl and once the water is boiling add some of it to the yolks and continue mixing for a few mins. 6. Now place the bowl over the boiling water but it should not touching the water and continue whisking until the yolks have thickened. 7. You do not want to scramble the yolks. You are creating a sauce (hollandaise). 8. Now add a piece of butter and let it melt then add another until everything has been added to sauce. 9. Place the bowl to the side and add: pepper, salt, and lemon juice. 10. Top your cooked fish with the hollandaise and chives as well. 11. Enjoy.

22

Salmon with Lemon Sauce

Parisian Stew

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 343 kcal Fat 20.1 g Carbohydrates 20g Protein 18.7 g Cholesterol 57 mg Sodium 491 mg

Ingredients 1 1/2 lbs cubed beef stew meat 1/4 C. all-purpose flour 2 tbsps vegetable oil 2 (14.5 oz.) cans Italian-style diced tomatoes 1 (14 oz.) can beef broth 4 carrots, chopped

2 potatoes, peeled and chopped 3/4 tsp dried thyme 2 tbsps Dijon-style prepared mustard salt and pepper to taste

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

Get a bowl, mix: flour and meat. Sear the meat in veggie oil then add some pepper and salt. Now add: thyme, tomatoes, potatoes, broth, and carrots. Get the mix boiling. Place a lid on the pot, set the heat to low, and gently boil the mix for 65 mins. Add in the mustard 10 mins before the simmering is finished, stir the mix, and continue cooking for the remaining time. 7. Enjoy.

Parisian Stew

23

FRENCH

Dump Dinner I

Prep Time: 10 mins Total Time: 3 hrs 10 mins Servings per Recipe: 6 Calories 484 kcal Fat 21.1 g Carbohydrates 35.4g Protein 36.3 g Cholesterol 112 mg Sodium 1205 mg

Ingredients 6 skinless, boneless chicken breast halves 1 (10.75 oz.) can condensed cream of chicken soup 1 C. milk 4 oz. sliced turkey

4 oz. sliced Swiss cheese 1 (8 oz.) package herbed dry bread stuffing mix 1/4 C. butter, melted

Directions 1. Get a bowl, combine: milk and chicken soup. Add this to the crock pot as well as the chicken pieces on top of the soup. 2. Add some Swiss and turkey to each piece of meat and stir the contents a bit. 3. Now add the stuffing and then some butter. 4. Cook this on low for 5 hrs. 5. Enjoy.

24

French Dump Dinner I

Tapenade I

(French Spice with Figs and Rosemary) (Toasted Bread Dip)

Prep Time: 15 mins Total Time: 4 hrs 25 mins Servings per Recipe: 6 Calories 327 kcal Fat 24 g Carbohydrates 26.4g Protein 5.2 g Cholesterol 41 mg Sodium 361 mg

Ingredients 1 C. chopped dried figs 1/2 C. water 1 tbsp olive oil 2 tbsps balsamic vinegar 1 tsp dried rosemary 1 tsp dried thyme 1/4 tsp cayenne pepper

2/3 C. chopped kalamata olives 2 cloves garlic, minced salt and pepper to taste 1/3 C. chopped toasted walnuts (optional) 1 (8 oz.) package cream cheese

Directions 1. Boil your water and figs until the fruits are soft. 2. Once the liquid has mostly evaporated, shut the heat, and add in: pepper, cayenne, salt, olive oil, olives, thyme, garlic, balsamic, and rosemary. 3. Place the mix in the fridge for 5 hrs with a covering. 4. Top everything with cheese and nuts. 5. Serve with bread. 6. Enjoy.

Tapenade I

25

SALAD

of Cucumbers and Onions I (Gurkensalat)

Prep Time: 20 mins Total Time: 8 hrs 50 mins Servings per Recipe: 8 Calories 60 kcal Fat 3.1 g Carbohydrates 7.9g Protein 1.1 g Cholesterol 6 mg Sodium 301 mg

Ingredients 2 large cucumbers, sliced thin 1/2 onion, sliced thin (optional) 1 tsp salt 1/2 C. sour cream 2 tbsps white sugar 2 tbsps white vinegar

1 tsp dried dill 1 tsp dried parsley 1 tsp paprika

Directions 1. Get a bowl, combine: onions, cucumbers, and salt. 2. Leave this mix in the fridge for 40 mins. Then add in: parsley, sour cream, dill, vinegar, and sugar. 3. Place a covering of plastic around the dish and let it sit in the fridge throughout the night. 4. Serve with some paprika. 5. Enjoy.

26

Salad of Cucumbers and Onions I

Chicken

with Creamy Mushrooms (Jagerschnitzel)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 556 kcal Fat 33.5 g Carbohydrates 29.9g Protein 32.9 g Cholesterol 157 mg Sodium 683 mg

Ingredients 1 C. bread crumbs 1 tbsp all-purpose flour salt and pepper to taste 2 tbsps vegetable oil 4 chicken cutlets, flattened thin 1 egg, beaten 1 medium onion, diced

1 (8 oz.) can sliced mushrooms 1 1/2 C. water 1 cube beef bouillon 1 tbsp cornstarch 1/2 C. sour cream

Directions 1. Get a bowl, combine: pepper, bread crumps, salt, and flour. 2. Whisk the eggs and place them in a 2nd bowl. 3. Coat your chicken, first with egg, then with the dry mix. Fry the chicken for 7 mins each side. 4. After all the chicken has been cooked. Stir fry your mushrooms and chicken in the same pan and scrape the bottom while frying. 5. Add water and bouillon. 6. Get this mix boiling then lower the heat and let it gently cook for 22 mins. 7. Meanwhile get a 3rd bowl, combine the following until smooth: sour cream and cornstarch. 8. Add in the mushrooms after 20 mins of cooking. 9. Continue gently boiling until everything is thick. 10. Liberally layer the sauce over the chicken. 11. Enjoy.

Chicken with Creamy Mushrooms

27

ROASTED

German Style Chicken

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 495 kcal Fat 34.5 g Carbohydrates 3.1g Protein 41.5 g Cholesterol 129 mg Sodium 446 mg

Ingredients 1 tsp kosher salt 1/2 tsp caraway seeds 1/2 tsp dried sage 1/4 tsp fennel seeds 1/4 tsp coriander seeds 1/4 tsp dried rosemary 2 tbsps paprika 2 tsps garlic powder

2 tsps all-purpose flour 1 tsp onion powder 5 tbsps vegetable oil 1 (4 lb) broiler-fryer chicken, cut in half lengthwise

Directions 1. Set your oven to 435 degrees before doing anything else. 2. With a mortar and pestle, grind the following: rosemary, kosher salt, coriander, caraway, fennel, and sage. 3. Combine in: onion powder, paprika, flour, and garlic powder. 4. Get a bowl, add in: the grinded spices and oil. 5. Stir the spices and oil to form a paste. 6. Coat your chicken with the spice and cook everything for 1 hour in the oven. 7. Enjoy.

30

Roasted German Style Chicken

Dumplings

in Germany I (Spaetzle)

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 141 kcal Fat 6g Carbohydrates 16.8g Protein 4.7 g Cholesterol 73 mg Sodium 269 mg

Ingredients 1 C. all-purpose flour 1/4 C. milk 2 eggs 1/2 tsp ground nutmeg 1 pinch freshly ground white pepper 1/2 tsp salt 1 gallon hot water

2 tbsps butter 2 tbsps chopped fresh parsley

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

Get a bowl, combine: nutmeg, whisked eggs, flour, milk, white pepper, and salt. Form a dough from this mix. Now press the dough through a cheese grater or through a sieve with large holes. Cook the dumplings in hot oil for 9 mins. Then place them on some paper towel. Continue frying in batches until everything has been cooked. Now take all your German dumplings and stir fry them in butter before topping with parsley. 8. Enjoy.

Dumplings in Germany I

31

DUMPLINGS

in Germany II (Semmelknoedel)

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 506 kcal Fat 12.3 g Carbohydrates 78.8g Protein 20.5 g Cholesterol 113 mg Sodium 1220 mg

Ingredients 1 (1 lb) loaf stale French bread, cut into 1 inch cubes 1 C. milk 2 tbsps butter 1 onion, finely chopped 1 tbsp chopped fresh parsley 2 eggs 1/2 tsp salt

1 pinch ground black pepper 1/2 C. dry bread crumbs (optional)

Directions 1. 2. 3. 4.

Get your milk simmering in a pot. Get a bowl, combine: hot milk and bread. Let the bread stand for 17 mins. At the same time, stir fry your onions in butter, until soft, then add the parsley, and cook the mix for 2 more mins. 5. Add this to the bread and also add: pepper, salt, and beaten eggs. 6. Now, using your hands, form the bread into a dough. 7. Get 5 inches of water and salt boiling. 8. Form a golf ball sized dumpling and place it in the boiling water. 9. If the dumpling breaks apart while boiling add more bread to the dough and mix it all again. 10. Otherwise divide your dough into golf ball sized dumplings and cook everything in the water for 22 mins. 11. Enjoy.

32

Dumplings in Germany II

Roasted

German Style Chicken II

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 1.2g Protein 30.9 g Cholesterol 97 mg Sodium 662 mg

Ingredients 1 (3 lb) whole chicken, giblets removed salt and black pepper to taste 1 tbsp onion powder, or to taste

1/2 C. margarine, divided 1 stalk celery, leaves removed

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

Set your oven to 350 degrees before doing anything else. Coat your chicken with some pepper and salt and then the onion powder. Place everything into a casserole dish. Add about 3 tbsps of margarine inside the chicken and place the rest of the margarine around the chicken. Now cut your celery pieces in half and stuff them inside the chicken as well. Cook everything for 80 mins. Baste the chicken with its drippings after cooking it for 80 mins then cover the chicken with some foil and let it sit for 40 mins inside the oven with the heat shut. Enjoy.

Roasted German Style Chicken II

33

SHREDDED

German Pancakes (Kaiserschmarren)

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 472 kcal Fat 8.9 g Carbohydrates 89.9g Protein 11.6 g Cholesterol 196 mg Sodium 109 mg

Ingredients 4 eggs, separated 1/2 C. milk 1/2 C. white sugar 1 pinch salt 1 C. all-purpose flour

2/3 C. raisins (optional) 1 tbsp butter 2 tbsps confectioners' sugar 2 C. applesauce (optional)

Directions 1. 2. 3. 4. 5.

Whisk your egg whites until peaks begin to form. In a 2nd bowl, mix: raisins, milk, flour, sugar, and salt. Combine both bowls. Now fry the mix in butter, until golden, and then cook the opposite side for 2 mins. Break everything into pieces and cook for a few more mins before topping the contents with confectioners'. 6. Enjoy.

34

Shredded German Pancakes

Potato Salad

in Germany

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 183 kcal Fat 3.9 g Carbohydrates 32.2g Protein 5.4 g Cholesterol 10 mg Sodium 796 mg

Ingredients 3 C. diced peeled potatoes 4 slices turkey bacon 1 small onion, diced 1/4 C. white vinegar 2 tbsps water 3 tbsps white sugar

1 tsp salt 1/8 tsp ground black pepper 1 tbsp chopped fresh parsley

Directions 1. Boil your potatoes in water for 12 mins. Then drain all the liquid and let it cool. 2. Now fry your bacon until crispy then place the bacon to the side after breaking it into pieces. 3. Stir fry your onions in the drippings and combine in: pepper, vinegar, salt, sugar, and water. 4. Get everything boiling then add the parsley, bacon, and potatoes. 5. Once everything is hot place it all in a serving dish. 6. Enjoy.

Potato Salad in Germany

35

POTATO SALAD

in Germany II

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 12 Calories 205 kcal Fat 6.5 g Carbohydrates 32.9g Protein 4.3 g Cholesterol 10 mg Sodium 512 mg

Ingredients 9 potatoes, peeled 6 slices turkey bacon 3/4 C. chopped onions 2 tbsps all-purpose flour 2 tbsps white sugar 2 tsps salt

1/2 tsp celery seed 1/8 tsp ground black pepper 3/4 C. water 1/3 C. distilled white vinegar

Directions 1. Boil your potatoes in water and salt for 32 mins. 2. Meanwhile fry your bacon until crispy and then remove it from the pan after breaking it into pieces. 3. Cook the onions in the bacon fat until browned and combine in: pepper, flour, celery seed, sugar, and salt. 4. Continue heating for 5 mins then add in the vinegar and water and get it all boiling. 5. Finally add the potatoes and the bacon and get everything hot. 6. Enjoy.

36

Potato Salad in Germany II

Easy

Baked Pancakes

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 235 kcal Fat 13.6 g Carbohydrates 18.2g Protein 9.9 g Cholesterol 210 mg Sodium 190 mg

Ingredients 1/4 C. butter 1 C. all-purpose flour 1 C. milk

6 eggs, lightly beaten 1/8 tsp salt

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

Set your oven to 350 degrees before doing anything else. While the oven preheats add your butter to a casserole dish and let it melt. Get a bowl, combine: salt, flour, eggs, and milk. Add this to the casserole dish as well. Cook everything in the oven for 35 mins. Enjoy.

Easy Baked Pancakes

37

POTATO SALAD

in Germany III

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 7 Calories 355 kcal Fat 20.5 g Carbohydrates 39.5g Protein 4.3 g Cholesterol 6 mg Sodium 768 mg

Ingredients 3 lbs potatoes, peeled and chunked 1/2 C. chopped onion 2 tsps salt 1/2 C. mayonnaise 1/4 C. vegetable oil 1/2 C. cider vinegar

2 tbsps white sugar 2 tbsps dried parsley ground black pepper to taste

Directions 1. Boil your potatoes in water and salt for 17 mins. Then remove all the liquid. Place the contents in a bowl. 2. Get a 2nd bowl, mix: onions, pepper, mayo, salt, oil, parsley, sugar, and vinegar. 3. Combine both bowls and evenly coat the pieces of potato by stirring. 4. Leave the salad to sit for 60 mins. Then serve. 5. Enjoy.

40

Potato Salad in Germany III

Cabbage

and Apples

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 148 kcal Fat 6g Carbohydrates 23.6g Protein 1.4 g Cholesterol 15 mg Sodium 1375 mg

Ingredients 2 tbsps butter 5 C. shredded red cabbage 1 C. sliced green apples 1/3 C. apple cider vinegar 3 tbsps water 1/4 C. white sugar

2 1/4 tsps salt 1/4 tsp black pepper 1/4 tsp ground cloves

Directions 1. Get the following boiling: pepper, butter, salt, cabbage, water, apples, cloves, vinegar, and sugar. 2. Once the mix is boiling, place a lid on the pot, set the heat to a low level, and let everything cook for 2 hours with a gentle simmer. 3. Enjoy. 

Cabbage and Apples

41

FULL IRISH

Breakfast

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 2 Calories 643 kcal Fat 47.7 g Carbohydrates 32.4g Protein 21 g Cholesterol 227 mg Sodium 957 mg

Ingredients 2 thick slices turkey bacon 2 sausages 1 soda bread farl, sliced in half horizontally 2 potato bread farls 1 tbsp vegetable oil, or as needed

2 slices black pudding 1 tomato, halved 2 eggs

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Stir fry you sausage and bacon and once finished place then in a baking dish and then the oven. 3. Keep the drippings from the bacon and sausage in a pan. Cook your soda farls and potatoes in this pan until golden. 4. In another pan fry your tomato halves and black pudding slices in hot oil for 3 mins. Then put them in the oven with sausage and bacon. 5. Break your eggs in the pan with the grease and fry them for a few mins until the whites get hard the yolks are still runny. 6. Plate the eggs and the contents in the oven for two people. 7. Enjoy.

42

Full Irish Breakfast

English

Prep Time: 15 mins

Pancakes

Total Time: 45 mins Servings per Recipe: 10 Calories 250 kcal Fat 10.8 g Carbohydrates 36.7g Protein 3.4 g Cholesterol 24 mg Sodium 75 mg

Ingredients 1/2 C. butter or margarine 1/2 C. packed brown sugar 4 tbsps golden syrup or corn syrup

3 C. rolled oats 1/4 C. raisins

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Mix the following in a big pan: syrup, sugar, and butter. 3. Heat and stir the mix with a lower level of heat. Once everything is melted add your raisins and oats and continue stirring for 1 more min. 4. Add everything to a square baking dish that is about 6 inches in length. 5. Cook the oats in the oven for 35 mins. Then divide up the cake. 6. Enjoy.

English Pancakes

43

CLASSICAL

Scones I

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.

44

Classical Scones I

Classical

Trifle I (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.

Classical Trifle I

45

BRITISH

Cottage Pie

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 512 kcal Fat 30.9 g Carbohydrates 34.8g Protein 24.1 g Cholesterol 100 mg Sodium 491 mg

Ingredients 1 lb lean ground beef 1 onion, diced 3 carrots, diced 2 tbsps all-purpose flour 1/2 tsp ground cinnamon 1 tbsp Italian seasoning 2 tbsps diced fresh parsley 1 1/2 C. beef broth 1 tbsp tomato paste

salt and pepper to taste 4 potatoes, peeled and diced 1/4 C. butter, softened 1 C. milk salt and pepper to taste 1/4 lb shredded Cheddar cheese

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Fry your beef, carrots, and onions for 7 mins until the beef is fully done. Add in the following to the beef: parsley, flour, herbs, and cinnamon. 3. Get a bowl, mix: tomato paste and broth, pepper, and salt. Combine this wet mix with the beef. 4. For 17 mins cook everything with a light simmer. Stir the contents every 3 mins. Enter the mix into a pie dish. 5. Cook your potatoes in boiling water for 17 mins. Then remove all the liquid and mash them. 6. Add in your butter, salt, milk, pepper, or margarine. Mash everything again. Top with cheddar. 7. Cover your beef with these potatoes in the pie dish. 8. Cook everything in the oven for 30 mins. 9. Enjoy after letting the dish sit for 5 mins. 46

British Cottage Pie

Beef

Wellington

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 744 kcal Fat 57.2 g Carbohydrates 29.6g Protein 26.2 g Cholesterol 131 mg Sodium 434 mg

Ingredients 2 1/2 lbs beef tenderloin 2 tbsps butter, softened 2 tbsps butter 1 onion, diced 1/2 C. sliced fresh mushrooms 2 oz. liver pate 2 tbsps butter, softened

salt and pepper to taste 1 (17.5 oz.) package frozen puff pastry, thawed 1 egg yolk, beaten 1 (10.5 oz.) can beef broth 2 tbsps red wine

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a casserole dish and put in your beef, top the beef with 2 tbsps of butter and cook it in the oven for 17 mins. Keep any resulting liquid from baking. 3. Fry your mushrooms and onions in 2 tbsps of butter for 7 mins. Let the contents cool. 4. Get a small bowl, and combine: salt, 2 more tbsps of butter, pepper, and pate. Top your beef with this. Then top everything with the mushroom and onions. 5. Flatten the puff pastry and in the middle put your new mix. 6. Seal the pastry around the mix and place everything in a casserole or baking dish of proportional size. 7. Cut 1 or 2 incisions in the top of the pastry for ventilation. 8. Coat the pastry with egg yolk before cooking it in the oven for 12 mins at 450 degrees. Then for 16 mins at 425 degrees. 9. Shut off the heat and let the pastry sit in the oven. 10. Boil the following in a big pot for 17 mins: red wine, reserved juices from the beef, and the beef stock. Use as a topping for the pastry. 11. Enjoy. Beef Wellington

47

CLASSICAL

Trifle II (Sour Kiwi, Pineapple, Vanilla Cake)

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 15 Calories 231 kcal Fat 7.4 g Carbohydrates 38.4g Protein 2.5 g Cholesterol 7 mg Sodium 270 mg

Ingredients 1 (12 oz.) container frozen whipped topping, thawed 1 (8 oz.) container sour cream 1 (9 inch) gold vanilla cake 1 (3.4 oz.) package instant vanilla pudding mix

3 kiwis, peeled and sliced 1 pint fresh strawberries, sliced 3 bananas, peeled and sliced 1 (15 oz.) can crushed pineapple, drained 1 sprig fresh mint

Directions 1. Get a bowl, mix: whipped topping, pudding mix, and sour cream. 2. Divide your cake into three pieces. Then place a layer of strawberry and kiwi pieces in a bowl or trifle container. 3. Now put a layer of cake and one third of your banana and pineapple, and finally one third of your whipped topping. 4. Continue for all ingredients. 5. Top everything with some more berries and finally some mint. 6. Enjoy chilled.

50

Classical Trifle II

English Peas

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 132 kcal Fat 8.7 g Carbohydrates 10.3g Protein 4.1 g Cholesterol 28 mg Sodium 396 mg

Ingredients 1 (10 oz.) package frozen green peas 1/4 C. heavy cream 1 tbsp butter

1/2 tsp salt 1/2 tsp freshly ground black pepper

Directions 1. Boil your peas in salt and water for 4 mins. 2. Then process them in a food processor and blender. 3. Combine the following with the peas: pepper, cream, butter, and salt. Blend everything a bit more. Add some more salt if you like. 4. Enjoy.

English Peas

51

YORKSHIRE

Pudding

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 12 Calories 83 kcal Fat 3.7 g Carbohydrates 9g Protein 3.3 g Cholesterol 53 mg Sodium 40 mg

Ingredients 3 eggs 1 C. milk 1 C. all-purpose flour

2 tbsps butter

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Get a bowl, mix: milk, whisked eggs, and flour. Put everything to the side. 3. Put half a tsp of butter into each section of a muffin pan. Then melt the butter for 6 mins in the oven. 4. Split your mixture in the bowl amongst the muffin tin sections and for 6 mins cook the muffins in the oven. 5. Then set the temperature to 350 degrees and cook for another 26 mins. 6. Enjoy.

52

Yorkshire Pudding

Easy

Irish Style Corned Beef

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 434 kcal Fat 8.8 g Carbohydrates 66.2g Protein 23.3 g Cholesterol 48 mg Sodium 718 mg

Ingredients 6 large potatoes, peeled and diced 1 (12 oz.) can corned beef, cut into chunks 1 medium onion, diced

1 C. beef broth

Directions 1. Add the following to a frying pan with medium heat: broth, potatoes, onions, and corned beef. 2. Place a lid on the pan and let the contents lightly boil until the potatoes are soft and no liquid remains. 3. Combine all the ingredients with a wooden spoon and enjoy.

Easy Irish Style Corned Beef

53

EASY

Bangers and Mash

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 570 kcal Fat 24.9 g Carbohydrates 67.7g Protein 20.3 g Cholesterol 61 mg Sodium 1206 mg

Ingredients 8 large baking potatoes, peeled and quartered 2 tsps butter, divided 1/2 C. milk, or as needed salt and pepper to taste 1 1/2 lbs beef sausage

1/2 C. diced onion 1 (.75 oz.) packet dry brown gravy mix 1 C. water, or as needed

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

7. 8.

54

Set your oven to 350 degrees before doing anything else. For 20 mins boil your potatoes in water. Remove all the water and mash them. Then add in: salt, milk, pepper, and 1 tsp of butter. Mash again. Fry your sausage in a pan and then set them to the side and fry your onions in 1 tsp of butter. Combine water and gravy in the same pan and let the contents lightly boil. Continue boiling the gravy until thick. Now get a baking dish and line the bottom of it with some gravy and onions. Then cut your sausages in half and put them on top of the gravy. Add the potatoes over the sausages and then the remaining gravy. Cook in the oven for 23 mins. Enjoy.

Easy Bangers and Mash

Greek Style Baklava I

Prep Time: 1 hr Total Time: 3 hrs 25 mins Servings per Recipe: 60 Calories 182 kcal Fat 10.9 g Carbohydrates 20.1g Protein 2.3 g Cholesterol 16 mg Sodium 72 mg

Ingredients 8 oz. finely chopped pistachio nuts 8 oz. finely chopped hazelnuts 2 tsps ground cinnamon 1/2 tsp ground cloves 1/2 C. white sugar 2 C. unsalted butter, melted 1 1/2 (16 oz.) packages frozen phyllo pastry, thawed

1/4 C. whole cloves (optional) 3 C. white sugar 2 1/2 C. water 2 tbsps honey 1 tsp ground cinnamon 1/4 tsp ground cloves

Directions 1. Get a jellyroll pan and coat it with butter then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: half a C. of sugar, pistachios, half a tsp of cloves, 2 tsps cinnamon, and hazelnuts. 3. Now place a piece of pastry into the pan and coat it with some butter, add another layer, and more butter. Keep layering until have you have put 8 pieces on top of each other. 4. Now add a layer of hazelnut mix. Put three more pieces of phyllo with butter in between. Then add more nuts. Keep going until you have no more hazelnut mix. Now finally add 8 more pieces of pastry and coat everything with more butter. 5. Cut the layers into strips and then further cut everything into triangles. Now add a clove to each one and then top the entire mix with butter. 6. Cook the layers for 75 mins in the oven. 7. At the same time get the following boiling: a quarter of a tsp of ground cloves, sugar (3 C.), 1 tsp cinnamon, honey, and water. 8. Once everything is boiling set the heat to low and let the contents gently simmer for 20 mins. Greek Style Baklava I

55

9. Shut the heat and let the mix cool. 10. Top your baklava with the sauce. Now take out the cloves and discard them. 11. Let everything cool before plating. 12. Enjoy.

56

Greek

Moussaka I

Prep Time: 45 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 567 kcal Fat 39.4 g Carbohydrates 29.1g Protein 23.6 g Cholesterol 123 mg Sodium 1017 mg

Ingredients 3 eggplants, peeled and cut into 1/2 inch thick slices salt 1/4 C. olive oil 1 tbsp butter 1 lb. lean ground beef salt to taste ground black pepper to taste 2 onions, chopped 1 clove garlic, minced 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp fines herbs

2 tbsps dried parsley 1 (8 oz.) can tomato sauce 1/2 C. red wine 1 egg, beaten 4 C. milk 1/2 C. butter 6 tbsps all-purpose flour salt to taste ground white pepper, to taste 1 1/2 C. freshly grated Parmesan cheese 1/4 tsp ground nutmeg

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

On a working surface, layered with paper towels, lay out all your pieces of eggplant. Top the eggplants with salt and let them sit for 40 mins. Now sear the veggies in olive oil then place them on some new paper towels. Top your beef with pepper and salt and then fry it in butter with the garlic and onions. Once the beef is fully done add in: parsley, wine, cinnamon, tomato sauce, herbs, and nutmeg. Let this all cook for 23 mins. Let the mix cool off then add in the whisked eggs. Get a casserole dish and coat it with nonstick spray then set your oven to 350 degrees before doing anything else. Now get another pot and begin to heat your milk.

Greek Moussaka I

57

10. In a separate pan mix flour and butter together until smooth and set the heat to low. 11. Add in your milk slowly while stirring. 12. Continue heating and stirring until everything is thick. 13. Now add in the white pepper and some salt. 14. Place most of your eggplant in the dish and top the eggplants with: the veggies, the meat, half of your parmesan, more eggplant, and the rest of the cheese. 15. Cover everything with the milk sauce and then some nutmeg. 16. Cook the layers for 60 mins in the oven. 17. Then let the dish sit for 10 mins before serving. 18. Enjoy.

58

Soup

of Carrots and Lentils

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 357 kcal Fat 15.5 g Carbohydrates 40.3g Protein 15.5 g Cholesterol 0 mg Sodium 57 mg

Ingredients 8 oz. brown lentils 1/4 C. olive oil 1 tbsp minced garlic 1 onion, minced 1 large carrot, chopped 1 quart water 1 pinch dried oregano 1 pinch crushed dried rosemary

2 bay leaves 1 tbsp tomato paste salt and ground black pepper to taste 1 tsp olive oil, or to taste 1 tsp red wine vinegar, or to taste (optional)

Directions 1. Submerge your lentils, in water, in a big pot, and get it all boiling. 2. Once it is boiling let the contents cook for 12 mins then remove all the liquids. 3. Stir fry the carrots, onions, and garlic in olive oil for 7 mins then add in: bay leaves, lentils, rosemary, water (1 qt.), and oregano. 4. Get everything boiling again, place a lid on the pot, and let the contents gently cook over a low level of heat for 12 mins. 5. Now add in some pepper, salt, and your tomato paste. 6. Place the lid back on the pot and cook everything for 35 more mins. 7. Finally add in some olive oil and red wine vinegar before serving. 8. Enjoy.

Soup of Carrots and Lentils

59

FETA,

Chicken, and Rosemary (Greek Style Kebabs)

Prep Time: 30 mins Total Time: 3 hrs 45 mins Servings per Recipe: 4 Calories 243 kcal Fat 7.5 g Carbohydrates 12.3g Protein 31 g Cholesterol 85 mg Sodium 632 mg

Ingredients 1 (8 oz.) container fat-free plain yogurt 1/3 C. crumbled feta cheese with basil and sun-dried tomatoes 1/2 tsp lemon zest 2 tbsps fresh lemon juice 2 tsps dried oregano 1/2 tsp salt 1/4 tsp ground black pepper 1/4 tsp crushed dried rosemary

1 lb. skinless, boneless chicken breast halves - cut into 1 inch pieces 1 large red onion, cut into wedges 1 large green bell pepper, cut into 1 1/2 inch pieces

Directions 1. Get a bowl, combine: rosemary, yogurt, pepper, feta, salt, lemon zest, oregano, and lemon juice. 2. Stir the contents until smooth then add in your chicken and stir everything again. 3. Now place a covering of plastic around the bowl and putting everything in the fridge for 4 hrs. 4. Get your grill hot and oil its grate. 5. Stake your bell peppers, chicken, and onions onto skewers to form kebobs. 6. Cook the kebobs on the grill until the chicken is fully done. 7. Enjoy.

62

Feta, Chicken, and Rosemary

Maggie’s

Easy White Sauce (Tzatziki)

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 12 Calories 49 kcal Fat 3.4 g Carbohydrates 2.5g Protein < 2.2 g Cholesterol 8 mg Sodium 120 mg

Ingredients 1 large English cucumber, peeled and grated 1/2 tsp salt 2 C. Greek yogurt 4 cloves garlic, minced 1 pinch cayenne pepper, or to taste 1/2 lemon, juiced 2 tbsps chopped fresh dill

1 tbsp chopped fresh mint salt and ground black pepper to taste 1 sprig fresh dill for garnish 1 pinch cayenne pepper for garnish

Directions 1. 2. 3. 4.

Get a bowl, combine: cucumbers with half a tsp of salt. Let this sit for 15 mins. Now squeeze the cucumbers in some paper towel to get rid all of the liquids. Get a 2nd bowl for your yogurt and add in the squeezed cucumbers as well as: lemon, mint, black pepper, cayenne, salt, dill, and garlic. 5. Place a covering of plastic around the bowl and put it all in the fridge for 5 hrs. 6. Top the mix with some cayenne and more dill before serving. 7. Enjoy with toasted pita.

Maggie’s Easy White Sauce

63

DOLMAS

(Stuffed Grape Leaves)

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 303 kcal Fat 18.7 g Carbohydrates 30.9g Protein 3.6 g Cholesterol 0 mg Sodium 573 mg

Ingredients 2 C. uncooked long-grain white rice 1 large onion, chopped 1/2 C. chopped fresh dill 1/2 C. chopped fresh mint leaves 2 quarts chicken broth 3/4 C. fresh lemon juice, divided

60 grape leaves, drained and rinsed hot water as needed 1 C. olive oil

Directions 1. Stir fry the following for 7 mins: onions, rice, and dill. 2. Now add in half of the broth and cook the mix for 17 mins with low level heat and a gentle boil. 3. Add in half of the lemon juice and shut the heat. 4. Layer 1 tsp of rice mix into the center of one grape leaf. 5. Now roll this leaf into the shape of a burrito. 6. Continue for all of your rice mix and then place all of the rolls into a big pot. 7. Top everything in the pot with olive oil, broth, and lemon juice. 8. Now place a lid on the pot and cook the mix for 65 mins with a low level of heat. 9. You want to avoid boiling this mix. 10. Shut the heat and let the rolls sit for 40 mins before layering them in a casserole dish to serve. 11. Enjoy.

64

Dolmas

Greek Style Shrimp

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 441 kcal Fat 26.6 g Carbohydrates 10.1g Protein 27.8 g Cholesterol 223 mg Sodium 1093 mg

Ingredients 1 lb. medium shrimp, with shells 1 onion, chopped 2 tbsps chopped fresh parsley 1 C. white wine 1 (14.5 oz.) can diced tomatoes, drained 1/4 tsp garlic powder (optional)

1/4 C. olive oil 1 (8 oz.) package feta cheese, cubed salt and pepper to taste (optional)

Directions 1. Submerge your shrimp in water and boil them for 7 mins, then drain all the liquids and place the shrimp in a bowl. 2. Stir fry your onions in 2 tbsps of olive oil until tender and then add: the rest of the olive oil, parsley, garlic powder, wine, and tomatoes. 3. Cook this mix with a low heat and a gentle boil for 35 mins. 4. At the same time remove the skins of the shrimp but leave the head and tails intact. 5. After 35 mins of cooking the tomatoes, add in the shrimp, and cook for 7 more mins. 6. Combine in the feta and shut the heat. Let the contents sit for 10 mins. 7. Enjoy.

Greek Style Shrimp

65

CLASSICAL

Hummus I

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 77 kcal Fat 4.3 g Carbohydrates 8.1g Protein 2.6 g Cholesterol 0 mg Sodium 236 mg

Ingredients 2 C. canned garbanzo beans, drained 1/3 C. tahini 1/4 C. lemon juice 1 tsp salt 2 cloves garlic, halved 1 tbsp olive oil

1 pinch paprika 1 tsp minced fresh parsley

Directions 1. Blend the following in a food processer until paste-like: garlic, garbanzos, salt, tahini, and lemon juice. 2. Add this to a bowl with olive oil, paprika, and parsley. 3. Enjoy.

66

Classical Hummus I

Greek Style

Salad Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 120 Calories 104 kcal Fat 10.8 g Carbohydrates 2.1g Protein < 0.2 g Cholesterol < 0 mg Sodium 246 mg

Ingredients 1 1/2 quarts olive oil 1/3 C. garlic powder 1/3 C. dried oregano 1/3 C. dried basil 1/4 C. pepper 1/4 C. salt

1/4 C. onion powder 1/4 C. Dijon-style mustard 2 quarts red wine vinegar

Directions 1. Get bowl, combine: Dijon, olive oil, onion powder, garlic powder, salt, oregano, pepper, and basil. 2. Now add in the vinegar and mix everything nicely. 3. Place a covering over the bowl and serve the contents once all the ingredients have reached room temp. 4. Enjoy the dish over romaine lettuce and diced sun dried tomatoes.

Greek Style Salad Dressing

67

PASTA

from Athens

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 488 kcal Fat 11.4 g Carbohydrates 70g Protein 32.6 g Cholesterol 55 mg Sodium 444 mg

Ingredients 1 (16 oz.) package linguine pasta 1/2 C. chopped red onion 1 tbsp olive oil 2 cloves garlic, crushed 1 lb. skinless, boneless chicken breast meat - cut into bite-size pieces 1 (14 oz.) can marinated artichoke hearts, drained and chopped

1 large tomato, chopped 1/2 C. crumbled feta cheese 3 tbsps chopped fresh parsley 2 tbsps lemon juice 2 tsps dried oregano salt and pepper to taste 2 lemons, wedged, for garnish

Directions 1. Cook your pasta in water and salt for 9 mins then remove all the liquids. 2. Stir fry your garlic and onions in olive oil for 4 mins then add in the chicken and cook the mix until the chicken is fully done. 3. Now set the heat to low and add the following: pasta, artichokes, oregano, tomato, lemon juice, feta, and parsley. 4. Simmer this mix for 5 mins then shut the heat and add in pepper, salt, and lemon wedges. 5. Enjoy.

68

Pasta from Athens

Classical

Hummus II (Red)

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 64 kcal Fat 2.2 g Carbohydrates 9.6g Protein 2.5 g Cholesterol 0 mg Sodium 370 mg

Ingredients 1 (15 oz.) can garbanzo beans, drained 1 (4 oz.) jar roasted red peppers 3 tbsps lemon juice 1 1/2 tbsps tahini 1 clove garlic, minced 1/2 tsp ground cumin

1/2 tsp cayenne pepper 1/4 tsp salt 1 tbsp chopped fresh parsley

Directions 1. Blend the following until smooth: salt, chickpeas, cayenne, red peppers, cumin, lemon juice, garlic, and tahini. 2. Add everything to a bowl and place a covering of plastic over it. 3. Now place it all in the fridge for 60 mins. 4. Before serving the mix top the hummus with parsley. 5. Enjoy.

Classical Hummus II

69

GREEK STYLE

Macaroni Salad

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 4 Calories 746 kcal Fat 56.1 g Carbohydrates 40.4g Protein 22.1 g Cholesterol 70 mg Sodium 1279 mg

Ingredients 1/2 C. olive oil 1/2 C. red wine vinegar 1 1/2 tsps garlic powder 1 1/2 tsps dried basil 1 1/2 tsps dried oregano 3/4 tsp ground black pepper 3/4 tsp white sugar 2 1/2 C. cooked elbow macaroni 3 C. fresh sliced mushrooms

15 cherry tomatoes, halved 1 C. sliced red bell peppers 3/4 C. crumbled feta cheese 1/2 C. chopped green onions 1 (4 oz.) can whole black olives 3/4 C. sliced pepperoni sausage, cut into strips

Directions 1. Get a bowl, combine: sugar, pepperoni, olive oil, olives, pasta, black pepper, onions, feta, mushrooms, red peppers, tomatoes, vinegar, oregano, garlic powder, and basil. 2. Place a covering of plastic around the bowl and place everything in the fridge for 3 hrs. 3. Enjoy.

72

Greek Style Macaroni Salad

Beef

Hash

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 320 kcal Fat 14.1 g Carbohydrates 24.6g Protein 24.7 g Cholesterol 81 mg Sodium 1608 mg

Ingredients 2 tbsps butter 2 tbsps extra-virgin olive oil 1 large onion, diced 5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes 1 large carrot, coarsely shredded

2 lbs cooked corned beef, cubed 2 tbsps diced fresh parsley 1/4 tsp dried thyme leaves salt to taste (optional) 1/2 tsp ground black pepper, or to taste

Directions 1. Stir fry your onions in melted butter for 19 mins. 2. Now combine in your carrots and potatoes. Cook everything for 16 more mins. Stir the mix every 5 mins. 3. Add some pepper, thyme, salt, parsley, and your corned beef. 4. Cook for another 16 mins with a medium to low heating level. 5. Enjoy.

Beef Hash

73

CABBAGE,

Potatoes, and Leeks

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 5 Calories 302 kcal Fat 19.7 g Carbohydrates 28.6g Protein 5.3 g Cholesterol 53 mg Sodium 180 mg

Ingredients 1 lb cabbage 1 lb potatoes 2 leeks 1 C. milk salt and pepper to taste

1 pinch ground mace 1/2 C. butter

Directions 1. Boil your cabbage until it is soft. Then boil your potatoes until they are soft as well. Remove all the remaining liquid and shut off the heat. 2. Cut up all your leeks and then lightly boil them in milk until tender. 3. Add some salt to your potatoes then mash them and add in your milk and leeks. 4. Add the cabbage and warm the mix until it is a light green color. 5. Finally mix in your butter and enjoy.

74

Cabbage, Potatoes, and Leeks

Irish

Stew IV (Creamy Dumplings and Chicken)

Prep Time: 20 mins Total Time: 3 hrs Servings per Recipe: 6 Calories 94.4g Fat 9.2 g Carbohydrates 94.4g Protein 33.9 g Cholesterol 58 mg Sodium 2402 mg

Ingredients 2 (10.75 oz.) cans condensed cream of chicken soup 3 C. water 1 C. diced celery 2 onions, quartered 1 tsp salt 1/2 tsp poultry seasoning 1/2 tsp ground black pepper

4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 oz.) package frozen green peas 4 potatoes, quartered 3 C. baking mix 1 1/3 C. milk

Directions 1. Combine the following in a Dutch oven: pepper, soup, poultry seasoning, water, salt, chicken, onions, and celery. 2. Place a lid on the pot and simmer after boiling with a low heat for 1 hr and 45 mins. 3. Combine in your carrots and then the potatoes and continue simmering for 35 more mins. 4. Take out the chicken from the mix and shred it with a large fork and then put the meat back in the pot. 5. Add in your peas and let the peas cook for 6 more mins. 6. Get a bowl and combine milk and baking mix to make dough. 7. Take spoonfuls of the dough and put them into the soup while it is simmering (to form dumplings). 8. After you have entered all the dough into the soup. 9. Let everything lightly boil with a lid on the pot for 13 mins. 10. Then remove the lid and let the contents cook for 7 more mins. 11. Enjoy.

Irish Stew IV

75

POTATOES,

Leeks, and Cabbage II

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 250 kcal Fat 12.6 g Carbohydrates 29.8g Protein 5.8 g Cholesterol 26 mg Sodium 217 mg

Ingredients 2 1/2 lbs potatoes, peeled and cubed 4 slices turkey bacon 1/2 small head cabbage, diced 1 large onion, diced

1/2 C. milk salt and pepper to taste 1/4 C. butter, melted

Directions 1. Cover your potatoes in water and then boil; them for 22 mins. Remove all the water. 2. Add in your milk and mash the potatoes. Then finally season the mash with some pepper and salt. 3. Fry your bacon in a separate pan and then save the liquid fat, and break apart the bacon. Place everything to the side. 4. Cook your onions and cabbage in the bacon fat. 5. Mix the onions and cabbage once they have finished cooking with the mashes potatoes. 6. Put everything in a serving bowl and then add in your melted butter and mix everything evenly. 7. Enjoy.

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Potatoes, Leeks, and Cabbage II

Apricot

Prep Time: 15 mins

Irish Beef

Total Time: 3 hrs 15 mins Servings per Recipe: 7 Calories 463 kcal Fat 24.3 g Carbohydrates 38.1g Protein 23.8 g Cholesterol 125 mg Sodium 1725 mg

Ingredients 4 1/2 lbs corned beef, rinsed 1 C. water 1 C. apricot preserves

1/4 C. brown sugar 2 tbsps soy sauce

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Fry your corned beef in a pan with nonstick spray for 2 mins. Then add in your water. 3. Place a lid on the pan or a covering of foil and cook it in the oven for 2 hrs. Then remove all the liquid. 4. Get a bowl, and mix: soy sauce, apricot preserves, and brown sugar. 5. Coat your beef with this mix. 6. Continue cooking the beef in the oven for 35 more mins. Baste the beef every 10 mins. 7. Cut the beef into pieces before serving, after it has cooled off a bit. 8. Enjoy.

Apricot Irish Beef

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STEWED

Cabbage

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 6 Calories 66 kcal Fat 1.7 g Carbohydrates 11.8g Protein 2.9 g Cholesterol 5 mg Sodium 449 mg

Ingredients 2 tsps butter 1 (15 oz.) can chicken broth 1 head cabbage, cored and coarsely diced

1 pinch salt and pepper to taste

Directions 1. Boil your broth and butter in a pan and once boiling add in your cabbage. Lower the heat and then place a lid on the pan. Let the cabbage cook for 50 mins. Stir the contents every 10 mins. Add your pepper and salt. 2. Enjoy hot.

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Stewed Cabbage

Pepper

Brisket and Potatoes

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 8 Calories 515 kcal Fat 24.4 g Carbohydrates 49.2g Protein 25.5 g Cholesterol 117 mg Sodium 1377 mg

Ingredients 4 1/2 lbs corned beef brisket 5 black peppercorns 1/2 tsp garlic powder 1 onion, peeled and left whole 2 bay leaves 1 pinch salt 1 small head cabbage, cored and cut into wedges

6 large potatoes, quartered 4 large carrots, peeled and sliced 1/4 C. diced fresh parsley 2 tbsps butter

Directions 1. Add your beef to a Dutch oven. Then add the following seasonings: salt, peppercorns, onions, and garlic powder. 2. Cover everything with enough water and get the contents boiling. Let the beef boil for 23 mins. Remove any floating contents from the boiling as the meat cooks. 3. After 23 mins has elapsed set the heat to low and let everything lightly boil for 3 more hrs. 4. Now add your carrots, potatoes, and cabbage. Let the contents cook for 20 more mins. Now add the butter and shut off the heat. 5. Take out your meat and let it sit for 20 mins, and put your veggies in a separate dish or bowl. 6. Cut up your meat and then enjoy with the warm veggies.

Pepper Brisket and Potatoes

79

COCKTAIL

Beef

Prep Time: 10 mins Total Time: 5 hrs 10 mins Servings per Recipe: 12 Calories 246 kcal Fat 14.7 g Carbohydrates 13.3g Protein 15 g Cholesterol 51 mg Sodium 124 mg

Ingredients 2 lbs cubed stew meat 6 carrots, diced 2 onions, diced 2 C. cubed potatoes

1 tbsp brown sugar 3 tbsps tapioca flour 1 C. tomato-vegetable juice cocktail

Directions 1. 2. 3. 4.

Set your oven to 250 degrees before doing anything else. Get a big pot and enter in it: potatoes, meat, onions, and carrots. Get a bowl, mix: cocktail juice, sugar, and flour. Top the veggies and meat with the bowl contents. And simply cook everything in the oven for 5 hrs. 5. Enjoy.

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Cocktail Beef

Apple

Cabbage and Beef

Prep Time: 15 mins Total Time: 4 hrs 15 mins Servings per Recipe: 8 Calories 482 kcal Fat 34.1 g Carbohydrates 16.9g Protein 27.5 g Cholesterol 134 mg Sodium 1680 mg

Ingredients 1 (5 1/2 lb) corned beef brisket 2 tbsps pickling spice 1 large orange, sliced in rounds 2 stalks celery, sliced 1 large onion, sliced 1/2 C. cold water 6 tbsps margarine, divided 1 large head cabbage, cored and sliced

1 C. Golden Delicious apples, cored and quartered with peel 1/4 C. cold water

Directions 1. Set your oven to 300 degrees before doing anything else. 2. Get a baking dish and line it with foil. Make sure to use enough foil so that you can wrap the foil around the contents inside the dish later. 3. Clean your beef with water and then enter it into the pan. 4. Coat the meat with the pickling spice. 5. Then put the following around the beef: onions, orange, and celery. Then add half a C. of water to the dish and cover everything with the foil. Cook this in the oven for 4 hrs. 6. Get a pan and heat one fourth of a C. of water and 3 tbsps of margarine. Then add your peas, and cabbage. Place a lid on the pan and let the contents simmer for 35 mins. 7. After slicing up your beef top it with the apple and cabbage mix. 8. Enjoy.

Apple Cabbage and Beef

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