Appetizers - 71 / 82
Koloketes
- 2 pougouri
- 1 onion
- 1 black pepper (freshly ground)
- 700 gr butternut pumpkin (diced)
- 500 gr flour (plain)
- 220 gr peanut
- 120 ml water (cold)
- 16 ml lemon juice
- 4 gr salt
- 1 gr cinnamon (ground)
Kolokytholouloutha Yemista
- 18 zucchini blossoms
- 1 onion
- 1 ripe tomato
- 180 ml warm water
- 120 gr long rice (grain white)
- 80 ml olive oil
- 5 gr italian parsley (minced fresh)
- 3 gr mint (finely chopped fresh)
Kreatopitakia
- 3 sprigs parsley (fresh)
- 2 shallots
- 1 egg
- 1 commercial filo sheets
- 450 gr lamb (lean ground)
- 230 gr butter
- 120 ml dry wine (white)
- 120 ml tomato sauce
- 60 gr cheese (grated)
- 45 gr butter
Kulikuli
- 1 onion
- 375 gr peanuts (roasted)
- 3 gr salt
- 2 gr cayenne
Kutia
- 1 apple (cut into)
- 2,800 ml water
- 250 gr wheat
- 140 gr poppy seeds
- 130 gr sugar
- 80 ml honey
- 60 gr walnuts (chopped)
Layered Black Bean Dip
- 2 pkg
- 2 eggs
- 1 onion
- 1 garlic clove
- 475 gr black beans
- 230 ml cream cheese
- 70 gr ripe olives
- 60 gr tortilla chips
- 30 ml lime juice
- 30 ml vegetable oil
Lemony Leek & Mushroom Soup
- 6 leeks
- 4 parsley sprigs
- 2 celery stalk
- 2 vegetable bouillon (cubes)
- 2 turnips
- 2 bay leaves
- 1,700 ml water
- 350 gr mushrooms (white)
- 270 gr tomatoes
- 120 gr onion (chopped)
Lentil & Brown Rice Soup
- 2 garlic (cloves)
- 2 bay leaves
- 1 onion
- 1 celery stalk
- 1/2 lentils
- 260 gr tomatoes
- 120 ml tomato juice
- 60 ml sherry
- 40 gr brown rice
- 30 ml soy sauce
Lettuce With Pomegranate & Pine Nuts
- 10 spinach leaves
- 130 gr leafy green lettuce
- 45 gr pomegranate seeds
- 30 ml lemon juice
- 18 gr pine nuts
- 30 ml extra-virgin olive oil
Leveropostej
- 3 flat anchovy fillets
- 2 eggs
- 1 onion
- 400 gr pork fat
- 260 gr pork liver
- 240 ml milk
- 240 ml cream (heavy)
- 28 gr butter
- 24 gr flour
- 4 gr salt
Light Fiesta Shrimp Dip
- 160 ml pace picante sauce
- 150 gr shrimp (frozen cooked)
- 60 ml mayonnaise (light)
- 40 gr thinly green onions (sliced)
- 10 gr horseradish
- 2 gr cumin (ground)
Linda's Curry Dip
- 6 tabasco
- 900 ml mayonnaise
- 120 ml honey
- 120 ml catsup
- 60 ml lemon juice
- 60 gr onion
- 6 gr curry powder
Linda's Potato Skins
- 375 degree oven for about
- 6 baking potatoes
- 2 until ready to use for the skins
- 1/8 potato in shell
- 85 gr cheddar cheese
- 80 ml milk you these
- 75 gr butter
- 45 gr green onion
- 34 gr butter mashed potato -centers for mashed salt
- 6 slices bacon (sliced)
Liptauer Cheese #1
- 2 fl anchovy fillets
- 1 shallot
- 170 ml cream cheese
- 55 gr butter
- 3 gr capers
- 2 gr sweet paprika
- 1 gr caraway seeds
Liptauer Cheese #2
- 450 ml cream cheese
- 220 gr butter
- 7 gr onion (grated)
- 7 ml prepared mustard
- 6 gr capers (chopped)
- 4 gr caraway seeds
- 1 gr parsley (chopped)
Little Wieners And Orange Sauce
- 350 ml orange juice
- 100 gr sugar
- 60 ml vinegar
- 8 gr cornstarch
- 1 gr cinnamon
- 2 packages dogs (hot)
Lomi Lomi Salmon Spread Dxdg05a
- 230 ml pkg cream cheese
- 55 gr pkg smoked salmon
- 7 gr onion (chopped)
- 7 gr green onion top thinly slcd
- 5 ml lemon juice
Low Calorie Clam Dip For Vegetables
- 120 gr cottage cheese
- 3 gr chives (chopped)
- 1 gr salt
- 1 gr thyme
- 1 package gortons clams
Lumpia
- 30 lumpia wrappers
- 2 garlic (cloves)
- 2 bean sprouts
- 1 onion
- 270 gr meat (ground)
- 230 ml water chestnuts
- 60 ml water
- 16 gr flour
- 14 gr patis
- 4 gr salt
Lung Fung Shrimps
- 12 shrimps (jumbo)
- 6 straw mushrooms
- 4 1/2 mushrooms (white into)
- 4 chinese mushrooms (dried)
- 1 green onion
- 950 ml vegetable oil
- 240 ml chicken stock
- 30 ml oyster sauce
- 30 ml water
- 10 gr corn starch
Magnificent Mushroom Soup
- 1 onion
- 1 stock
- 1 sea kelp
- 170 gr mushrooms
- 90 gr cashew (pieces)
- 38 ml oil
- some cayenne pepper
Mango Salsa Over Vermicelli
- 1 3/4 mangoes (diced)
- 1 firm to the bite
- 100 gr vermicelli
- 100 gr sweet peppers (diced red)
- 65 gr sweet green peppers (diced)
- 60 gr onions (diced red)
- 45 ml lemon juice
- 45 ml olive oil
- 14 gr corander (chopped)
- 6 gr garlic (crushed)
Marinated Celery, Hellenic Style
- 2 sprigs
- 1 lemon
- 1 thyme
- 1/2 cover the celery
- 120 ml water
- 80 ml olive oil
- 12 gr fennel leaves
- 2 slices parsley
- some pascal celery