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Split Pea Soup with Rosemary
Soup American

Split Pea Soup with Rosemary

4.7

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Cook and stir bacon in a large pot over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary; bring to a boil. Reduce heat to low, cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

By Cathy H

Roasted Winter Vegetable Soup
Soup American

Roasted Winter Vegetable Soup

3.9

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
  2. 2 Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
  3. 3 Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
  4. 4 Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
  5. 5 While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
  6. 6 Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

By Always Cooking Up Something

Best Shrimp Soup
Soup American

Best Shrimp Soup

4.4

Prep
15 min
Cook
190 min
Total
205 min

Instructions

  1. 1 Add broth, clam juice, butter, tomato paste, rosemary, garlic, black pepper, celery seeds, and fennel seeds to a large pot. Bring to a boil, reduce heat to low, and simmer for 1 hour, stirring occasionally.
  2. 2 Stir wine into soup; simmer for 2 hours, stirring occasionally.
  3. 3 Stir in shrimp; cook until shrimp are opaque, about 3 minutes. Serve immediately with bread.

By NewMexicoMama

Zucchini Potato Soup
Soup American

Zucchini Potato Soup

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
  2. 2 Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
  3. 3 Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.

By William Uncle Bill Anatooskin

Leftover T-Day Turkey Stock
Soup American

Leftover T-Day Turkey Stock

4.8

Prep
15 min
Cook
255 min
Total
270 min

Instructions

  1. 1 Heat oil in a large stockpot over medium heat. Add celery, carrots, onion, and garlic; cook and stir until slightly softened and fragrant, about 5 minutes. Add turkey carcass, salt, bay leaves, peppercorns, rosemary, and sage; cook until fragrant, about 5 minutes.
  2. 2 Pour in enough water to cover turkey carcass and vegetables; bring to a boil. Cover the pot, reduce heat to low, and simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain stock into a container; discard carcass and vegetables.

By Shasta

Old Man's Turkey Noodle Soup
Soup American

Old Man's Turkey Noodle Soup

4.8

Prep
30 min
Cook
135 min
Total
165 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until turkey meat is very tender, about 2 hours.
  3. 3 Remove drumsticks and allow to cool enough to handle. Remove meat from bones and tendons, chop meat, and return to soup. Discard bones.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 5 minutes. Drain.
  5. 5 Divide noodles among soup bowls and ladle turkey soup on top.

By KDcook

Garden Veggie Zucchini Soup
Soup American

Garden Veggie Zucchini Soup

4.8

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot. Bring to a boil, then reduce the heat to medium-low and simmer until vegetables are completely tender, about 40 minutes.
  2. 2 Turn the heat off, but leave the pot on the stove. Stir in Cheddar until melted, then season with salt and pepper.

By Shannon Dyck

Meghan and Jenn's Veggie, Chicken and Herb Soup
Soup American

Meghan and Jenn's Veggie, Chicken and Herb Soup

4.1

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

By Jenn and Meghan

Creamy Potato With Rosemary Soup
Soup American

Creamy Potato With Rosemary Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. 2 Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. 4 Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
  6. 6 Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Creamy Tomato And Cream Cheese Soup
Soup American

Creamy Tomato And Cream Cheese Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
  2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
  3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
  4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Classic Turkey and Rice Soup
Soup American

Classic Turkey and Rice Soup

4.6

Prep
20 min
Cook
85 min
Total
105 min

Instructions

  1. 1 Combine carcass, onion, carrot, celery, garlic, rosemary, thyme, bay leaves, salt, and pepper in a stockpot. Pour in enough water to cover; bring stock to a boil, cover the pot, reduce heat, and simmer until flavors blend, about 1 hour.
  2. 2 Remove meat from bones and set aside; discard carcass. Remove and discard vegetables and bay leaves with a slotted spoon.
  3. 3 Stir in onions, carrots, celery, garlic, poultry seasoning, rosemary, and onion powder. Bring soup to a boil; reduce heat, cover the pot, and simmer until vegetables are tender, 20 to 30 minutes.
  4. 4 Add cooked rice and reserved meat; season with salt and pepper. Cook until warmed through, about 5 minutes.

By Sarah

Cold-Busting Ginger Chicken Noodle Soup
Soup American

Cold-Busting Ginger Chicken Noodle Soup

4.6

Prep
30 min
Cook
85 min
Total
125 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
  2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
  3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
  4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

The Best Lamb Chops
Dinner Greek

The Best Lamb Chops

4.7

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Cut away excess fat from lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Season lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  3. 3 Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  4. 4 Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side.

By Lucky Noodles

Greek Chicken
Dinner Greek

Greek Chicken

4.7

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken pieces in the mixture; cover and marinate in the refrigerator for 2 to 3 hours.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Place chicken on the grill, and discard the marinade. Cook until chicken is no longer pink at the bone and the juices run clear, about 15 minutes per side (smaller pieces will not take as long). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Karen

Marinated Greek Chicken Kabobs
Greek

Marinated Greek Chicken Kabobs

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

By katplusgoll

Greek-Inspired Air Fryer Cornish Hen
Dinner Greek

Greek-Inspired Air Fryer Cornish Hen

4.8

Prep
5 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
  2. 2 Whisk together olive oil, oregano, dill, garlic powder, onion powder, rosemary, and paprika together. Brush mixture on all sides of the hen, paying particular attention the the wings and legs.
  3. 3 Place hen in the basket of the air fryer and cook for 30 minutes. Transfer to a cutting board and let rest 10 minutes before serving.

By Soup Loving Nicole

Greek-Style Potatoes
Dinner Greek

Greek-Style Potatoes

4.6

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange potatoes evenly in the bottom of a medium baking dish.
  3. 3 Mix water, olive oil, lemon juice, garlic, bouillon cubes, thyme, rosemary, and pepper together in a small bowl. Pour mixture over potatoes.
  4. 4 Cover and bake in the preheated oven, turning occasionally, until potatoes are tender yet firm, 1 ½ to 2 hours.

By Cathie

Grilled Spatchcocked Greek Chicken
Dinner Greek

Grilled Spatchcocked Greek Chicken

5.0

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
  4. 4 Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
  5. 5 Drizzle reserved oil mixture over the chicken. Carve and serve.

By Soup Loving Nicole

Feta-Brined Chicken Breasts
Dinner Greek

Feta-Brined Chicken Breasts

4.7

Prep
20 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
  2. 2 Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
  3. 3 Combine feta cheese, brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C).
  5. 5 Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
  6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Venison Gyros
Lunch Greek

Venison Gyros

4.7

Prep
15 min
Cook
50 min
Total
185 min

Instructions

  1. 1 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
  2. 2 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  3. 3 Pile onto warmed pitas to serve.

By ChefStubb's

Greek Chicken Couscous Bowl
Greek

Greek Chicken Couscous Bowl

4.8

Prep
35 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
  2. 2 While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
  3. 3 Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
  4. 4 Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

By Kim

Traditional Gyro Meat
Dinner Greek

Traditional Gyro Meat

4.6

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.
  3. 3 Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.
  4. 4 Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.
  5. 5 Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.
  6. 6 Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  7. 7 Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
  8. 8 Serve and enjoy!

By The Dread Pirate Paramour

American Gyros
Lunch Greek

American Gyros

4.9

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
  2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
  3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
  4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
  5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Oven-Roasted Greek Potatoes
Dinner Greek

Oven-Roasted Greek Potatoes

4.2

Prep
25 min
Cook
75 min
Total
580 min

Instructions

  1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Greek Seasoning Blend
Pantry Greek

Greek Seasoning Blend

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
  3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

Garlic, Lemon, and Herb Greek-Style Potatoes
Side Dish Greek

Garlic, Lemon, and Herb Greek-Style Potatoes

4.6

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
  3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
  4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann

Greek Lemon Chicken and Potatoes
Dinner Greek

Greek Lemon Chicken and Potatoes

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  2. 2 Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
  3. 3 Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
  4. 4 Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
  5. 5 Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
  6. 6 Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
  7. 7 Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
  8. 8 Transfer potatoes to the platter with chicken.
  9. 9 Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.
  10. 10 Strain pan juices into a measuring cup and pour over chicken and potatoes.
  11. 11 Sprinkle with fresh oregano. Serve and enjoy!

By John Mitzewich

Dorothy's Stefado
Dinner Greek

Dorothy's Stefado

4.5

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
  2. 2 Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

By Kathy Bezemes Walstrom

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

Beef Stifado in the Slow Cooker
Dinner Greek

Beef Stifado in the Slow Cooker

4.3

Prep
15 min
Cook
370 min
Total
385 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
  2. 2 Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
  3. 3 Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
  4. 4 Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

By Allrecipes Member