Results 41 - 50 of 149 for moussaka

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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 ...

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 ...

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

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.

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



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

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 ...

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 ...

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

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

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