Avocado Tzatziki Sauce: Mix together all tzatziki ingredients (avocado thru salt & pepper); refrigerate until use.
The Rest: Marinate the salmon in the oil, lemon juice and zest, yogurt, garlic, oregano, salt and pepper for 20 minutes before placing it on a baking dish
Preheat oven to 400 degrees F. Place marinated salmon in oven and bake until the salmon just starts to flake easily, about 10 minutes.
Serve topping with the avocado tzatziki.
Whisk together the Greek yogurt and sour cream in a bowl.
Stir in the grated cucumber and chopped fresh dill.
In a separate bowl, whisk together the extra virgin olive oil, apple cider vinegar, freshly minced garlic, salt and pepper.
Combine the two bowls.
Chill for several hours to let flavors blend.
Serve and enjoy.
For the Creamy Greek Dressing: Stir together yogurt, sour
acaroni and then rich white sauce on top, sprinkling each layer
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes.
Cover; chill until serving time, up to 2 hours.
Just before serving, shake Greek vinaigrette to mix.
Pour dressing over salad; toss gently to coat.
If desired, sprinkle with fresh oregano and chive blossoms.
Preheat grill for medium heat and lightly oil the grate.
Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick.
Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
Make sauce and
add
peeled and deveined shrimp last 10 minutes of cooking
time.
Serve
with crusty Italian bread or over spaghetti, if desired.
Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.
In large skillet, heat 1 tablespoon oil and brown chops.
Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done.
Stir in oranges; heat through.
Heat oil in a wok or 2-quart saucepan.
Combine all ingredients in a bowl. Roll 24 balls, 1\" in diameter.
Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
Drain in colander.
Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
Serve with cooked spaghetti.
In large skillet, melt butter.
Add mushrooms and onion.
Cook 5 minutes or until tender.
Add ham and mix well.
Prepare White Sauce Base, using 1/4 cup additional milk.
Stir in Parmesan cheese.
Pour over ham mixture and heat until bubbly.
Serve over hot noodles.
Garnish with parsley and additional grated Parmesan cheese, if desired.
Arrange chops and potatoes in a baking dish.
Sprinkle with spices, salt and pepper.
Add tomato sauce.
Pour water over all. Bake at 350\u00b0 for 1 1/2 hours.
You can cover if it starts to brown too quick.
Brown beef, drain off fat.
Add remaining ingredients.
Simmer 1 1/2 to 2 hours uncovered.
If hotter sauce is desired, add more pepper flakes.
black pepper, sesame seeds, fish sauce and coriander in a medium
cup of the tomato sauce over each loaf.
Slice
Chop garlic and onion very fine.
Saute in little oil until golden brown.
Add tomato paste and water and simmer 2 minutes. Then add tomatoes, oregano, bay leaves, sugar, salt and pepper. In a separate pan braise pork bones and pork for 15 minutes.
Then add them to tomato sauce.
Let everything cook uncovered for 1 1/2 hours at a simmer.
Brown the ground chuck in oil.
Drain off fat and add meat to the sauce.
Cook the sauce an additional 45 minutes, skimming off the grease.
Cook pasta.
Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.
xcept lamb and Herb Mint Sauce. Blend and pour combined ingredients