Krinanthos Restaurant

Ingredients 1 packet (500 grs.) of tubular spaghetti No. 3 or No. 6 1 cup of grated graviera or myzithra cheese For filling ½ kilo ground beef 1 onion finely chopped 1 clove of garlic 1/3 cup olive oil 1/2 bunch of parsley finely chopped 3 ripe tomatoes peeled and blended together with garlic (or 1 can 500 grams of whole tomatoes, blended) ½ cup of dry white wine salt freshly ground black pepper oregano Ground allspice Cumin Ingredients for the Bechamel sauce 3 spoonfuls of ARISTON BUTTER 6 spoonfuls of flour 5 cups of warm milk Salt 2 or 3 eggs a pinch of nutmeg Directions Preparing the ground meat : Sauté the onion and add ground meat. Add wine and stir until it evaporates and add salt, pepper, cumin, allspice, oregano and tomatoes. Simmer until it is cooked and most of the juices evaporate, add parsley stir and remove from the heat. Preparing the b é chamel sauce : In a sauce pan heat butter, add flour and stir unt...

Ingredients: * Cooking Time: 20 minutes * Servings: 4 * Preparation Time: 15 minutes * 16 Boston, bibb or iceburg lettuce leaves * 1 pound ground chicken breast * 1 large onion - chopped * 2 tablespoons minced garlic * 1 tablespoon soy sauce * 1/4 cup hoisin sauce (Asian section of supermarket) * 2 teaspoons minced fresh ginger * 1 tablespoon rice wine vinegar or red wine vinegar * 2 teaspoons Asian chili pepper sauce (or use 1/8 teaspoon cayenne) * 1 can (8 ounce) sliced water chestnuts - drained, finely chopped * 1 cup matchstick cut carrots * 3 green onions thinly sliced * 2 teaspoons Asian sesame oil DIRECTIONS 1. Cook chicken in large skillet over medium heat, until brown, stirring often breaking up the meat. 2. Season to taste with salt and pepper. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. 3. Cook for 1 minute. 4. Add water chestnuts, carrots and green onions. 5. Cook...

Gemista is the generic term in Greek for stuffed vegetables, and there are myriad recipes in this category of foods. Generally, stuffed vegetables are a summer preparation, and the classics include stuffed peppers, tomatoes, zucchini, and eggplants. Often, these are all prepared in the same pan, with the same stuffing, and baked all together. The stuffings: Rice and herbs: this is the most basic stuffing. The rice used is generally long-grain rice called nihaki in Greek, as local cooks prefer this texture to the more toothsome long-grain rices, such as basmati or jasmine. Anyway, these latter varieties are newcomers to the kitchen. Onions, and plenty of them, almost always go into the stuffing, too. Trahana: this is the milk- or butter-milk-based tiny pasta that is a traditional Greek pantry item. It is sometimes used instead of rice in certain stuffed dishes. One of the best known is a trahana-stuffed onion dish from the waterfront town of Galaxidi, i...