German or Greek Recipes?

Question

Does anyone know of any german or greek recipes.

Answer 1

Spanakorizo: Traditional Spinach & Rice

In Greek: σπανακόριζο, pronounced spah-nah-KOH-ree-zoh


INGREDIENTS:
2 1/4 pounds of fresh spinach, chopped, washed, drained
1 spring onion, chopped
1/3 cups of olive oil
1 1/3 cup of water
1 1/3 cups of long-grain rice
5 1/4 cups of water
sea salt
freshly ground pepper
juice of 1 lemon (about 2 tablespoons)
PREPARATION:
In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish "melds."
Serve with wedges of lemon and freshly ground pepper.
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Pastitsio: Baked Meat & Pasta Casserole

In Greek: παστίτσιο, pronouned pah-STEET-see-oh

INGREDIENTS:
1 1/2 pounds of large tubular pasta (such as ziti #2)
1 cup of olive oil
1-2 cloves of garlic, finely minced
1 1/4 cup of chopped onions
1 1/2 pounds of ground beef
2 1/2 cups of peeled, chopped plum tomatoes
1 1/2 teaspoons of ground cinnamon
6 whole cloves
sea salt
20 or more ground peppercorns (to taste)
1 1/4 cups of grated kefalotyri cheese (or pecorino)
1/2 cup of breadcrumbs
béchamel sauce with cheese or basic béchamel

PREPARATION:
Make the Meat Sauce

Sauté the onions until translucent in 2 tablespoons of olive oil in a large heavy-bottomed frying pan. Add meat and continue to stir until lightly brown. Add the tomatoes, spices, garlic, salt, and pepper and stir well to combine.Reduce heat and simmer until liquid has been absorbed, about 30-35 minutes. This is very important - the meat mixture should be as dry as possible without sticking to the bottom of the pan. Set meat mixture aside, uncovered, and allow to cool.
Preheat oven to 350F (160C). Lightly grease a baking or roasting pan approximately 11 X 14 X 3 inches high.

Prepare the Pasta

While the meat is simmering, prepare the pasta. Cook until slightly underdone, drain, toss with a couple of tablespoons of olive oil to prevent sticking, and set aside.

Make the béchamel sauce with cheese or 6 cups of basic béchamel.

Spread the breadcrumbs evenly on the bottom of an 11x15x3-inch baking pan. Use 1/2 the pasta for the first layer and sprinkle with 1/2 cup of the grated cheese. Add the meat sauce evenly over the pasta, and sprinkle with 1/2 cup of the grated cheese. Add the remaining pasta on top. Carefully pour the béchamel over the top and use a spatula to spread evenly.
Bake at 350F (160C) for 30 minutes, then sprinkle the remaining 1/4 cup of grated cheese on top, and continue to bake for another 15 to 30 minutes until the sauce rises and turns golden brown.
Remove pan from oven and allow to cool before serving (Pastitsio is served warm, not hot).

Answer 2

I worked in a restaurant that had a greek special everyday. My favorite was moussaka
3 large eggplants
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 lemon, sliced in thin circles
1 handful fresh oregano leaves, chopped
2 handfuls fresh flat-leaf parsley, chopped
2 pounds ground lamb
1 cinnamon stick
3 tablespoons tomato paste
1 (16-ounce) can whole tomatoes, drained and hand-crushed
8 ounces feta cheese, crumbled
1 cup freshly grated Parmesan
1 cup fresh bread crumbs

To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.

Preheat the oven to 350 degrees F.

Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving. I hope you enjoy it.

Answer 3

Stuffed Grapevine Leaves -- Dolmathakia Me Rizi

Ingredients
1 cup Olive Oil
1 lb. chopped Onion
1 cup uncooked Rice
2 tablespoons Dill
1 cup hot cup hot Water
2 tablespoons (optional) Pine Nuts
1 tablespoon Salt
1/4 teaspoon Pepper
50 to 60 fresh or 1 15oz. can Grapevine Leaves
1 Lemon

Preparation

Heat 1/2 cup olive oil, in a frying pan and saute the onions unitl soft. Add rice and cook, covered, for 5 minutes. Add all remaining ingedients, except grapevine leaves, lemon and 1/2 cup olive oil. Simmer for 5 minutes. Cool. Rinse the grapevine leaves in cold water. If fresh, drop them in boiling water and boil for 3 minutes. Strain and rinse in cold water.

In the center of each leaf, shiny surface of leaf down-wards, place a heaped teaspoon of the filling. Fold ends of leaf over the filling and roll it up. (Do not roll too tighly as the rice will swell). Cover the bottom of a shallow saucepan with vine leaves and place "dolmathakia" side by side in layers. Sprinkle with lemon juice, add 1/2 cup olive oil and 1 1/2 cups hot water. Place a plate over "dolmathakia" to prevent them from opening, cover and simmer over a low heat for about 1 hour. Allow to cool in the saucepan. Serve them as a cold entree.

Answer 4

What you fairly elect is German-American food (i'm assuming you're contained in the US; if no longer, this gained't help a lot), it extremely is to assert Pennsylvania German, which maximum folk call Pennsylvania Dutch. this isn't any longer Dutch yet German. I have my grandmother's recipes for some issues, and a custom dinner e book I were given from a vacationer position close to Lancaster, PA, it extremely is a precise reprint of the former (about 1900) pink cover one my grandmother used. i imagine that pink cover one remains in my storage. I particular desire so. i imagine the single contained in the link less than is an same one, yet in basic terms from the cover, i'm no longer particular. perchance you elect to position in writing and ask them at the same time as it become initially printed, because i recognize it become already previous at the same time as my grandmother used it contained in the Nineteen Fifties, so it would want to flow decrease back to the Nineteen Thirties or in the previous. The PA Dutch (sorry, yet it truly is what human beings call us) do use fairly some pink meat, yet additionally they use pink meat and hen and turkey or perhaps with else is for sale. we are speaking the wealthy farmland of Pennsylvania right here, that could boost a surprising huge form of meals. Smoked meats, fairly plenty, and preserved in a number of different strategies, mutually with sausage and scrapple. a lot, yet no longer all, of those preserved meats are pink meat or ham, yet many of the clean is pink meat. The recipes I have are for cakes: shoo fly pie and apple pan dowdy, or dowdie. I have printed them on my 360 web page, and there is a public link to it on my profile right here. yet my recipe field also includes recipes for chow chow (pickled mixed vegetables no longer very very like the non-PA Dutch meals with the help of that call which have a tendency to apply mustard), and pickled eggs and beets (drop peeled confusing-cooked eggs right into a jar finished of pickled beets and juice. a good number of bars have them), and pepper cabbage (also pickled; the pepper is eco-friendly bell pepper, except for an truly small volume of black pepper). and then there is the jams, jellies and apple butter, and apple cider and apple in basic terms about each little thing you could imagine, because stunning apples boost in southeastern Pennsylvania.

Answer 5

What type of German food? Main dishes, deserts, drinks?

Answer 6

Looks like you have a lot of Greek recipes already. There are a lot of German recipes at http://www.kitchenproject.com/german/german_food_recipes4.htm. Kassler Rippchen and Sauerbraten are two of my favorites. Here are a couple or recipes from Cook's Illustrated:

German Potato Salad
Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad.

Serves 6 to 8 as a side dish
2 pounds medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger
Table salt
8 ounces bacon (about 8 strips), cut crosswise into 1/2-inch pieces
1 medium onion , chopped fine (about 1 cup)
1/2 teaspoon sugar
1/2 cup white vinegar
1 tablespoon whole-grain German-style mustard
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley leaves

1. Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes. Reserve 1/2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm.

2. While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1/4 cup bacon grease. Add onion to skillet and cook, stirring occasionally over medium heat until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about 1 cup, about 3 minutes. Off heat, whisk in mustard and pepper. Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning with salt. Transfer to serving bowl and serve.

Himmel und Erde (Mashed Potatoes and Apples with Bacon and Browned Onions)
Makes about 4 cups (6-8 servings)
1 pound russet potatoes , peeled, eyes and blemishes removed; cut into 1-inch cubes
1 pound tart apples such as Granny Smith, peeled, cored, and quartered
1/2 teaspoon table salt plus more to taste
4 tablespoons butter plus 1 teaspoon butter
1 small onion , sliced very thin
1 teaspoon cider vinegar
Pinch granulated sugar
2 slices bacon , fried and crumbled

1. Put potatoes and apples in a large saucepan; add cold water to cover and 1/2 teaspoon salt. Bring to a boil and continue to cook over medium heat until both are tender when pierced with a fork, about 15 minutes.

2. Meanwhile, heat 1 teaspoon butter in a small skillet; sauté onions over medium-high heat until browned , 4 to 5 minutes.

3. Drain potatoes and apples well and return to pan to low heat. Rice or strain them into pan if using these methods. Then with a whisk or a wooden spoon, blend in remaining butter and the vinegar. Or, return potatoes and apples to saucepan; mash potatoes and apples over low heat with a potato masher, adding remaining butter then vinegar as you mash. Season to taste with additional salt and a pinch of sugar. Transfer to serving dish; top with onions and bacon and serve immediately.