Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What kind of Greek/Italian food should I bring?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What kind of Greek/Italian food should I bring?),it will help you,my kids.
To a People to People Student Ambassadors potluck thing. Has to be Italian or Greek. What's something unique and easy to make?
Answer:
This>"bring-the-exotic-food-to-clas... routine.
Keftedes (Greek Meatballs) – as taught by my mother Eleni
NOTE: You can make this the day ahead and either serve them cold or reheated in the microwave.
1 pound lean ground beef
1 extra large egg or 2 small eggs
2 slices stale white bread, dipped in cold water and squeezed dry (French bread is best)
1 onion, grated fine
1 tablespoon parsley, chopped fine
1 tablespoon fresh mint, chopped fine (if using dried mint, reduce to 1 teaspoon)
1 teaspoon salt
? teaspoon black pepper
1 clove garlic, chopped fine
? to 1 teaspoon crushed oregano (to taste)
Flour (for dusting)
Vegetable oil (for frying)
Mix all ingredients together by hand and let stand for about 30 minutes. Roll into meatballs (use a regular teaspoon for best results) and dip into flour. Coat thoroughly.
Fry in hot vegetable oil at medium to low heat. Turn and brown other side of meat when flour has disappeared from the top. Fry about 5-10 minutes total. Do NOT let meatballs get too dark. They should be a light to medium brown when turned.
Remove from oil and drain on a dish with paper towels. Cover and keep warm in a casserole dish until serving time. You may want to sprinkle a little oil from the pan to keep the meatballs moist. These things keep for a while, so you may prepare them ahead of time and reheat (if you can resist).
TIPS:
Add about 2 tablespoons olive oil to the vegetable oil in the pan to give it “flavor.” If you use all olive oil in the pan, handle it warily. Olive oil will give the meatballs a rich, dry texture and some palates may be offended. Best bet is to just put a hint of olive oil in the pan. The vegetable oil fries up much better with fewer breakdowns.
Speaking of pans, use a cast-iron skillet or stainless steel skillet for best results. Teflon and keftedes don’t mix. Fill the skillet about half full of oil and heat slowly on medium. If the oil starts to really smoke, lower heat one level.
go to foodnetwork.com and look under giadas special appetizers and things. her show is everyday italian mm they look so good!! good luck!
Moussaka
Moussaka is a layered casserole that incorporates chopped meat and vegetables. The traditional dish is made with eggplant, but potato or zucchini can be used, either separately or combined. One variation is to make the bottom layer potato, put the meat in the center and top with the eggplant. When potatoes are used, they are sliced, brushed lightly with oil and broiled. Zucchini are also sliced and broiled. This recipe serves 10 to 15 people.
What you need
5 large eggplants, about 1.5 pounds each
salt and pepper
10 tablespoons butter
3 pounds ground lamb
1.5 cups chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
1/2 cup red wine
1/2 cup water
1/8 teaspoon ground cinnamon 3/4 cup grated kefalotiri or Parmesan cheese
1/2 cup breadcrumbs (or crushed milk biscuits)
8 tablespoons all-purpose flour
4 cups hot milk
1/8 teaspoon grated nutmeg
3 eggs, lightly beaten
vegetable oil for brushing eggplant
Preparation
Peel the eggplant lengthwise. Cut into 1/2 inch rounds (or 1/4 inch thick lenght-wise slices), sprinkle with salt (to remove bitterness) and let stand in a colander (preferably under a heavy or weighted plate) for 1/2 hour. Rinse and dry the eggplant rounds.
Melt 4 tablespoons butter in a saucepan and sauté meat and onion until brown. Add tomato paste, parsley, wine, salt, pepper and water. Simmer until liquid has been absorbed. Cool. Stir in cinnamon, 1/2 cup cheese and half the breadcrumbs. (Greek-American alternatives may also add 1 tsp. sugar and about 1/4 cup catsup/ketchup).
The Sauce (akin to Bechamel)
Melt 6 tablespoons butter in a saucepan over low heat. Add flour and stir until well blended. Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly until sauce is thick and smooth. Add salt, pepper and nutmeg. Combine eggs with a little of the hot sauce, then stir egg mixture into sauce and cook over very low hear for 2 minutes, stirring constantly.
Eggplant Preparation
Preheat the broiler.
Lightly brush eggplant slices with oil on both sides. Place on an un-greased cookie sheet and broil until lightly browned. Set aside to cool.
Assembly
Preheat oven to 350 degrees.
Sprinkle bottom of a 10 x 16-inch pan with remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs to completely cover the bottom of the pan, then spread meat mixture over eggplant slices (an option here, to ensure a more cohesive bottom, is to add a layer of cheese on top of the eggplant before topping with the meat mixture). Cover meat with remaining eggplant slices. Spoon sauce over eggplant; sprinkle with remaining 1/4 cup grated cheese. Bake for 40 minutes or until golden brown. Cool for 10 minutes before cutting. Serve warm.
You should try this website. It detmines what you should make by what is in your fridge. Good luck!
www.eatgreektonight.com
If all else fails you can't go wrong with take out.
Tiropitas [10 serv; ready in 50min]
1 (16 ounce) container small curd cottage cheese
5 eggs, beaten
8 ounces feta cheese, crumbled
1 cup butter, melted
1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. Let the sheets rest up against the sides of the dish as well. Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.
Bake for about 30 minutes in the preheated oven, until golden brown and crisp. Cut into squares and serve warm.
Spanakopita (Spinach and Cheese Pie)
It takes some time, but it is so worth it!
6 servings
1? hours 30 min prep
10 ounces frozen spinach, thawed and squeezed dry
6 ounces feta cheese, crumbled
1 small onion, minced
1 cup small curd cottage cheese
2 tablespoons chopped fresh parsley
2 teaspoons dried dill
1/2 teaspoon salt
3 eggs, beaten
1 tablespoon margarine or butter, softened
1/2 margarine or butter, melted
8 ounces filo pastry, thawed
Mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
Add beaten agges and combine well.
Brush bottom and sides of a 9x13 baking dish with the softened butter.
Unfold the filo leaves and cut in half, crosswise.
Wrap and refreeze one half of the filo.
Cover the other half of the filo with a damp towel.
Gently separate one filo leaf from the stack.
Place it in the baking dish and fold over the edges to fit the bottom of the dish.
Brush the entire surface of the filo lightly with melted butter.
Repeat steps 7-9 until you have used half of the filo leaves.
Preheat the oven to 350.
Spread the spinach mixture evenly over the filo in the dish.
Layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
Cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
Cook uncovered until golden, about 35 minutes.
Let stand 10 minutes before cutting.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What kind of Greek/Italian food should I bring?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What kind of Greek/Italian food should I bring?),it will help you,my kids.
To a People to People Student Ambassadors potluck thing. Has to be Italian or Greek. What's something unique and easy to make?
Answer:
This>"bring-the-exotic-food-to-clas... routine.
Keftedes (Greek Meatballs) – as taught by my mother Eleni
NOTE: You can make this the day ahead and either serve them cold or reheated in the microwave.
1 pound lean ground beef
1 extra large egg or 2 small eggs
2 slices stale white bread, dipped in cold water and squeezed dry (French bread is best)
1 onion, grated fine
1 tablespoon parsley, chopped fine
1 tablespoon fresh mint, chopped fine (if using dried mint, reduce to 1 teaspoon)
1 teaspoon salt
? teaspoon black pepper
1 clove garlic, chopped fine
? to 1 teaspoon crushed oregano (to taste)
Flour (for dusting)
Vegetable oil (for frying)
Mix all ingredients together by hand and let stand for about 30 minutes. Roll into meatballs (use a regular teaspoon for best results) and dip into flour. Coat thoroughly.
Fry in hot vegetable oil at medium to low heat. Turn and brown other side of meat when flour has disappeared from the top. Fry about 5-10 minutes total. Do NOT let meatballs get too dark. They should be a light to medium brown when turned.
Remove from oil and drain on a dish with paper towels. Cover and keep warm in a casserole dish until serving time. You may want to sprinkle a little oil from the pan to keep the meatballs moist. These things keep for a while, so you may prepare them ahead of time and reheat (if you can resist).
TIPS:
Add about 2 tablespoons olive oil to the vegetable oil in the pan to give it “flavor.” If you use all olive oil in the pan, handle it warily. Olive oil will give the meatballs a rich, dry texture and some palates may be offended. Best bet is to just put a hint of olive oil in the pan. The vegetable oil fries up much better with fewer breakdowns.
Speaking of pans, use a cast-iron skillet or stainless steel skillet for best results. Teflon and keftedes don’t mix. Fill the skillet about half full of oil and heat slowly on medium. If the oil starts to really smoke, lower heat one level.
go to foodnetwork.com and look under giadas special appetizers and things. her show is everyday italian mm they look so good!! good luck!
Moussaka
Moussaka is a layered casserole that incorporates chopped meat and vegetables. The traditional dish is made with eggplant, but potato or zucchini can be used, either separately or combined. One variation is to make the bottom layer potato, put the meat in the center and top with the eggplant. When potatoes are used, they are sliced, brushed lightly with oil and broiled. Zucchini are also sliced and broiled. This recipe serves 10 to 15 people.
What you need
5 large eggplants, about 1.5 pounds each
salt and pepper
10 tablespoons butter
3 pounds ground lamb
1.5 cups chopped onion
2 tablespoons tomato paste
1/4 cup chopped parsley
1/2 cup red wine
1/2 cup water
1/8 teaspoon ground cinnamon 3/4 cup grated kefalotiri or Parmesan cheese
1/2 cup breadcrumbs (or crushed milk biscuits)
8 tablespoons all-purpose flour
4 cups hot milk
1/8 teaspoon grated nutmeg
3 eggs, lightly beaten
vegetable oil for brushing eggplant
Preparation
Peel the eggplant lengthwise. Cut into 1/2 inch rounds (or 1/4 inch thick lenght-wise slices), sprinkle with salt (to remove bitterness) and let stand in a colander (preferably under a heavy or weighted plate) for 1/2 hour. Rinse and dry the eggplant rounds.
Melt 4 tablespoons butter in a saucepan and sauté meat and onion until brown. Add tomato paste, parsley, wine, salt, pepper and water. Simmer until liquid has been absorbed. Cool. Stir in cinnamon, 1/2 cup cheese and half the breadcrumbs. (Greek-American alternatives may also add 1 tsp. sugar and about 1/4 cup catsup/ketchup).
The Sauce (akin to Bechamel)
Melt 6 tablespoons butter in a saucepan over low heat. Add flour and stir until well blended. Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly until sauce is thick and smooth. Add salt, pepper and nutmeg. Combine eggs with a little of the hot sauce, then stir egg mixture into sauce and cook over very low hear for 2 minutes, stirring constantly.
Eggplant Preparation
Preheat the broiler.
Lightly brush eggplant slices with oil on both sides. Place on an un-greased cookie sheet and broil until lightly browned. Set aside to cool.
Assembly
Preheat oven to 350 degrees.
Sprinkle bottom of a 10 x 16-inch pan with remaining breadcrumbs. Place a layer of eggplant slices on the breadcrumbs to completely cover the bottom of the pan, then spread meat mixture over eggplant slices (an option here, to ensure a more cohesive bottom, is to add a layer of cheese on top of the eggplant before topping with the meat mixture). Cover meat with remaining eggplant slices. Spoon sauce over eggplant; sprinkle with remaining 1/4 cup grated cheese. Bake for 40 minutes or until golden brown. Cool for 10 minutes before cutting. Serve warm.
You should try this website. It detmines what you should make by what is in your fridge. Good luck!
www.eatgreektonight.com
If all else fails you can't go wrong with take out.
Tiropitas [10 serv; ready in 50min]
1 (16 ounce) container small curd cottage cheese
5 eggs, beaten
8 ounces feta cheese, crumbled
1 cup butter, melted
1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. Let the sheets rest up against the sides of the dish as well. Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.
Bake for about 30 minutes in the preheated oven, until golden brown and crisp. Cut into squares and serve warm.
Spanakopita (Spinach and Cheese Pie)
It takes some time, but it is so worth it!
6 servings
1? hours 30 min prep
10 ounces frozen spinach, thawed and squeezed dry
6 ounces feta cheese, crumbled
1 small onion, minced
1 cup small curd cottage cheese
2 tablespoons chopped fresh parsley
2 teaspoons dried dill
1/2 teaspoon salt
3 eggs, beaten
1 tablespoon margarine or butter, softened
1/2 margarine or butter, melted
8 ounces filo pastry, thawed
Mix spinach, feta, cottage cheese, onion, parsley, dill and salt.
Add beaten agges and combine well.
Brush bottom and sides of a 9x13 baking dish with the softened butter.
Unfold the filo leaves and cut in half, crosswise.
Wrap and refreeze one half of the filo.
Cover the other half of the filo with a damp towel.
Gently separate one filo leaf from the stack.
Place it in the baking dish and fold over the edges to fit the bottom of the dish.
Brush the entire surface of the filo lightly with melted butter.
Repeat steps 7-9 until you have used half of the filo leaves.
Preheat the oven to 350.
Spread the spinach mixture evenly over the filo in the dish.
Layer the remaining filo over the spinach mixture in the same manner as the first half of the filo.
Cut through the top layers of the filo leaves with a sharp knife, making a diamond pattern (this will make it easier to cut the spanakopita later).
Cook uncovered until golden, about 35 minutes.
Let stand 10 minutes before cutting.
correctness,It's Non-profit and only for informational purposes.
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