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My Mom's Greek Lemon Rice
Dinner Greek

My Mom's Greek Lemon Rice

4.7

Prep
5 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
  3. 3 Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes.
  4. 4 Reduce heat to a simmer, cover, and let simmer for 20 minutes.
  5. 5 Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

By BlutoNYC

Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)
Dinner Greek

Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)

4.6

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
  2. 2 Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

By Diana Moutsopoulos

Pork Souvlaki
Dinner Greek

Pork Souvlaki

4.9

Prep
20 min
Cook
15 min
Total
1475 min

Instructions

  1. 1 Whisk oil, wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours, or up to 5 days.
  2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Remove pork from marinade and shake off excess. Thread pork onto metal skewers, placing broken bay leaves between some pieces. Reserve marinade for basting.
  4. 4 Cook skewers on the preheated grill for 10 minutes, turning and basting frequently. Discard marinade. Continue to cook until pork is cooked through and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By alsoanurse

Grecian Green Beans in Tomato Sauce
Dinner Greek

Grecian Green Beans in Tomato Sauce

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place green beans in a pot, and mix in lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt, pepper, and bay leaf. Cook 45 minutes over medium heat, occasionally stirring, until sauce is thickened. Remove bay leaf before serving.

By Lori A

Clams Kokkinisto
Dinner Greek

Clams Kokkinisto

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.

By ICYREDD

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

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

Greek Lentil Soup (Fakes)
Dinner Greek

Greek Lentil Soup (Fakes)

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
  2. 2 Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
  3. 3 Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.

By Diana Moutsopoulos

My Big Fat Greek Baked Beans
Dinner Greek

My Big Fat Greek Baked Beans

4.5

Prep
15 min
Cook
105 min
Total
600 min

Instructions

  1. 1 Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.
  2. 2 Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place the dish onto a lined baking sheet to catch any spills.
  5. 5 Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
  6. 6 Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

By John Mitzewich

Greek Lamb Stew
Dinner Greek

Greek Lamb Stew

4.5

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
  2. 2 Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
  3. 3 Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

By nickysmama

Greek-Style Beef Stew (Stifado)
Dinner Greek

Greek-Style Beef Stew (Stifado)

4.9

Prep
25 min
Cook
155 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
  7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
  10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  11. 11 Taste and adjust seasonings before serving.
  12. 12 Serve and enjoy!

By John Mitzewich

Psarosoupa (Greek Seafood Soup)
Dinner Greek

Psarosoupa (Greek Seafood Soup)

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
  2. 2 Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
  3. 3 Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
  4. 4 Ladle soup into bowls and drizzle remaining olive oil over it.

By Brian Genest

Greek Style Beef Stew
Dinner Greek

Greek Style Beef Stew

4.3

Prep
35 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
  2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
  3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
  4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
  5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

Beef and Beer Fondue
Dinner

Beef and Beer Fondue

Prep
5 min
Cook
310 min
Total
315 min

Instructions

  1. 1 Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
  2. 2 Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
  3. 3 Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

By dolphinut

Savory Baby Bok Choy
Dinner

Savory Baby Bok Choy

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

By Valerie Taylor

Cardoon Gratin
Dinner

Cardoon Gratin

5.0

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Combine heavy cream, chicken broth, and bay leaf in a large saucepan; season with salt and pepper. Add cardoon pieces. Bring mixture to a boil; reduce heat and simmer until cardoon is soft, about 1 hour.
  2. 2 Transfer cardoon pieces to a 9x13-inch baking dish with a slotted spoon.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Simmer cream mixture until reduced to 3/4 cup, 5 to 10 minutes. Pour cream over cardoon pieces in the baking dish. Sprinkle Gruyere cheese on top.
  5. 5 Bake in the preheated oven until top is browned, about 30 minutes.

By Swoopadoop

Instant Pot Ribs
Dinner American

Instant Pot Ribs

4.5

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
  2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

BBQ Bison Back Ribs
Dinner

BBQ Bison Back Ribs

Prep
15 min
Cook
255 min
Total
270 min

Instructions

  1. 1 Place rib portions into the bottom of a slow cooker. Cover with water. Add carrot, celery, onion, and bay leaf. Cover and cook until tender and no longer pink in the centers, 8 hours on Low or 4 hours on High.
  2. 2 Meanwhile, preheat an outdoor grill for low heat and lightly oil the grate.
  3. 3 Take the cooked ribs out of the slow cooker and brush generously with the BBQ sauce.
  4. 4 Cook ribs on the preheated grill just until nicely browned, 15 to 20 minutes.

By Deb C

Mussels Mariniere
Dinner

Mussels Mariniere

4.6

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
  2. 2 Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
  3. 3 Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

By Christine L

Slow Cooked Corned Beef for Sandwiches
Dinner American

Slow Cooked Corned Beef for Sandwiches

4.8

Prep
20 min
Cook
245 min
Total
275 min

Instructions

  1. 1 Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.
  2. 2 Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.
  3. 3 Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.

By Suze Knisley

Barbecued Pork Chops
Dinner

Barbecued Pork Chops

3.9

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a skillet, heat a small amount of oil and brown both sides of the pork chops.
  3. 3 In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; Pour over chops.
  4. 4 Bake in oven for 90 minutes. Turn chops once during baking.

By Betty

Whole Poached Salmon
Dinner

Whole Poached Salmon

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
  2. 2 Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

By Marvel's Kitchen

Instant Pot® Baked Black Beans
Dinner

Instant Pot® Baked Black Beans

4.0

Prep
10 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook bacon, sausage, onion, and garlic for 3 to 4 minutes. Pour in broth and scrape any browned bits of the bottom of the pot. Stir in beans, bay leaves, salt, and pepper. Cancel saute mode. Close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Season to taste with additional salt and pepper.

By Diana71

Hearty Tomato Rice Soup
Dinner

Hearty Tomato Rice Soup

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 In a pot over medium heat, mix the beef broth, water, tomato paste, garlic, and bay leaves. Stir in the beef bouillon until dissolved. Season with pepper. Bring to a boil, and mix in the rice. Reduce heat to low, cover, and cook 25 minutes, until rice is tender. Remove bay leaves, and serve warm with a sprinkling of Cheddar cheese.

By Sarah Gartland

Corned Beef for Sandwiches in a Slow Cooker
Dinner

Corned Beef for Sandwiches in a Slow Cooker

5.0

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
  2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
  3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen

Beer Braised Pork Loin
Dinner

Beer Braised Pork Loin

4.4

Prep
10 min
Cook
140 min
Total
150 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
  3. 3 Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
  4. 4 Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
  5. 5 Return pork roast to the pot and cover.
  6. 6 Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
  7. 7 Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
  8. 8 Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
  9. 9 Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

By Mark D Wilder

Drunk Chicken
Dinner American

Drunk Chicken

4.7

Prep
15 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
  2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
  3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
  4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
  5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max

French Dip Sandwiches
Dinner

French Dip Sandwiches

4.5

Prep
10 min
Cook
720 min
Total
730 min

Instructions

  1. 1 Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
  2. 2 In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
  3. 3 Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

By Giselle

Slow Cooker Lentil Soup with Bacon
Dinner American

Slow Cooker Lentil Soup with Bacon

3.0

Prep
10 min
Cook
305 min
Total
315 min

Instructions

  1. 1 Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
  2. 2 Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
  3. 3 Cook on High until lentils are tender, about 5 hours.

By Jen Vanleeuwen