Moussaka - Recipes - Page 5

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Results 41 - 50 of 149 for moussaka

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41. MOUSSAKA

Although "moussaka" is an Arabic word ... in tomato paste (Add 2 to 3 tablespoons water if necessary for desired consistency). Remove bay leaf.

42. MOUSSAKA

First, prepare the Bechamel sauce. Slice eggplants, zucchini, or potatoes thinly and fry in hot oil, drain well. Measure 1/3 cup oil, saute ...

43. MOUSSAKA

Use 6 to 6 1/2 pounds eggplant (5 to 6), peeled and cut 1/2 inch lengthwise in slices. Use 1 1/4 cups olive oil. Arrange eggplant in large ...

44. MOUSSAKA

Yield: 10 to 15 servings. Moussaka is a layered casserole that ... finished the next day. This can also be baked, cooled, frozen, and reheated.

45. MOUSSAKA

Melt 4 tablespoons of butter ... until golden brown. Moussaka should be baked in a ... until sauce boils. Beat in egg yolk and remove from heat.

46. VEGETABLE MOUSSAKA

Butter a 13 inch round baking dish. Center an oven rack. Peel and slice eggplant. Cut into halves. Saute onion in 2 tablespoons oil for 10 ...

47. ZUCHHINI MOUSSAKA

This recipe serves 8 and should be done in the following steps in order to have a perfect casserole. Melt butter in large skillet. Sauté ...

48. MOUSSAKA

Peel and slice eggplants lengthwise 1/4 inch slices. Sprinkle with salt and pat on paper towels. Saute beef in butter with Greek seasoning, ...

49. MOUSSAKA

Thinly slice both eggplants (do ... beaten yolks, then combine the two. Add nutmeg, blend well. Pour over Moussaka. Bake 1 hour at 350 degrees.

50. VEGETABLE MOUSSAKA

In a saucepan brown the onion and garlic in the oil over medium heat. Add tomatoes, basil, cinnamon, salt and pepper to taste, and lemon ...

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