MAKARONIA ME KIMA RECIPE (GREEK STYLE SPAGHETTI IN MEAT SAUCE/BOLOGNESE)
Makaronia me Kima (Greek style spaghetti in meat sauce recipe) - The Greek version of spaghetti bolognese - is one of the most popular dishes in Greece.
Provided by Eli K. Giannopoulos
Categories Main
Time 40m
Number Of Ingredients 19
Steps:
- To prepare this Greek style spaghetti with meat sauce recipe (Makaronia me kima), begin by preparing the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and carrot and sauté, until softened and slightly coloured. Stir in the garlic, tomato paste and the mince breaking it up with a wooden spoon and sauté, until caramelized. Pour in the red wine and deglaze (wait to evaporate). Add the tinned tomatoes, water, sugar, cinnamon stick, cloves, bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
- Cook the spaghetti in salted boiling water according to package instructions. Drain the pasta in a collander and stir in 2tsp of olive oil.
- Tip over the drained pasta in the meat sauce pan and mix it so the sauce is evenly spread.
- Serve with grated cheese and a nice refreshing Greek feta salad and enjoy over a glass of wine!
Nutrition Facts : ServingSize 1 portion, Calories 767kcal, Sugar 8.5g, Sodium 1562.3mg, Fat 26.1g, SaturatedFat 9.6g, UnsaturatedFat 15.1g, TransFat 0.1g, Carbohydrate 75.2g, Fiber 5g, Protein 52.8g, Cholesterol 99mg
MACARONI AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
- Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
MELOMAKARONA
Growing up in Cyprus, we would see this melomakarona cookie everywhere during the holidays. Every year my mother, Thelma, would make plate after plate of these all Christmas long. It's just not the holidays without them. -Paris Paraskeva, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a saucepan, combine sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool completely. , Meanwhile, for cookies, in a large bowl, beat confectioners' sugar and oil until blended. Beat in Cognac, orange juice and honey. In another bowl, whisk flour, orange zest, baking powder and cinnamon; gradually beat into sugar mixture., Shape tablespoons of dough into 1-in.-thick ovals. Place 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-25 minutes. Cool on pans 5 minutes. Remove to wire racks., Float and turn warm cookies in syrup about 10 seconds; allow excess to drip off. Place on waxed paper; sprinkle with walnuts. Let stand until set. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 172 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
MATCHA MACARONS RECIPE BY TASTY
Here's what you need: egg white, granulated sugar, almond flour, powdered sugar, matcha, cream cheese, powdered sugar, milk
Provided by Daiki Nakagawa
Categories Desserts
Yield 9 servings
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ½ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Repeat with last ½ of sugar, beating until whites are shiny and fluffy.
- Using a fine mesh strainer, sieve the almond flour, powdered sugar, and matcha into the bowl with the egg whites. Discard any large pieces that remain in the strainer. Fold until just combined
- Preheat oven to 300˚F (150˚C).
- Fill a piping bag with the macaron mixture and pipe 1½-inch (4 cm) dollops onto a parchment paper-lined baking sheet. Let the cookies rest until they are no longer wet to the touch and a skin forms on top (can be up to 1 hour).
- When the cookies are dry to the touch, bake at 300˚F (150˚C) for 15 minutes.
- While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
- Let rest for 10 minutes, or until cool before filling. Pipe the cream cheese mixture on the macron and sandwich with another one.
- Enjoy!
Nutrition Facts : Calories 127 calories, Carbohydrate 18 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams
MAKARONIA ME KIMA (SPAGHETTI WITH MEAT SAUCE)
This a Greek version of Bolognese. I consider it to be much tastier and more exotic than that typical marinara-based sauce taste that we are all used to here in America. I'm sure you all know how to boil pasta so I won't bother with telling you that. Just remember to cook it just a tiny bit over "al-dente" to be true to its Greek nature. Also, I prefer to eat this with 1 pound of thin spaghetti. Oh, and don't be stingy with the salt in the pasta water. It should taste like the sea, preferably the Mediterranean and not Long Island Sound. Coat the pasta with some margarine or some extra virgin olive oil.
Provided by Kefalonitissa
Categories Spaghetti
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot with olive oil, turn heat to medium high.
- Add the onion, garlic, and parsley and sauté till onion turns translucent. Be careful not to burn. Add a touch of salt. Add tomato paste, although really not necessary. Let it sauté while stirring.
- Add the chopped tomatoes and let them release some juice.
- Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper.
- Add some water, just barely covering the meat.
- Add the cloves, cinnamon, tomato sauce and stir.
- Bring to a boil and then reduce to low heat. Cover and simmer for an hour and a half or until liquid is gone.
- Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera.
Nutrition Facts : Calories 586.2, Fat 45.1, SaturatedFat 14.6, Cholesterol 115.7, Sodium 411.5, Carbohydrate 11.2, Fiber 2.5, Sugar 5.4, Protein 33.6
GREEK MEAT PASTA (MAKARONIA ME KIMA)
A staple pasta dish in the Greek house. The cinnamon is what gives it the flavorful richness. The combination of Greek Mizithra cheese makes it even better.
Provided by GreekMuse
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 95.1 g, Cholesterol 68.9 mg, Fat 21.9 g, Fiber 5.8 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1277.9 mg, Sugar 11.1 g
BETTER THAN TRENDY BAKED TOMATO AND FETA PASTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Lightly grease a 9-by-13-inch baking dish with some cooking spray, then set aside.
- In a large bowl, whisk together the olive oil, vinegar, garlic, salt and pepper. Add the tomatoes and peppers and toss to coat.
- Add the tortellini and chicken stock to the baking dish. Place the feta on top of the tortellini. Add the cherry tomatoes and peppers, along with any liquid in the bowl.
- Bake until the tomatoes and peppers are soft and starting to brown, about 35 minutes.
- Top with torn basil leaves and serve warm.
MAKARONIA ME FETA - MACARONI AND FETA
Different macaroni casserole, Greek style from Greek With Gusto! Croutons should be prepared in advance and can be stored in a covered container at room temperature for up to two weeks.
Provided by Debi9400
Categories Greek
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Cook macaroni according to package directions. Drain, toss with melted butter and 1/2 cup of crumbled feta. Set aside.
- Lightly oil a 9 x 13 casserole, sprinkle with another 1/2 cup of feta and half the croutons. Spread the macaroni mixtuer over this and top with remaining croutons.
- Beat egg whites until stiff. In a separate bowl beat egg yolks lightly. Fold egg yolks into egg whites. Stir in milk, pour mixture over macaroni.
- Sprinkle with remaining feta and bake for 45 minutes or until golden brown.
- To Prepare Croutons:.
- Cut half a loaf of day old bread into small bits and toss in a skillet over medium-high heat with 2 Tbsp olive oil and 2 Tbsp of butter. Spread on a baking sheet and bake for 30 minutes at 250°F Store, in covered container at room temperature for up to 2 weeks.
Nutrition Facts : Calories 762.8, Fat 34.7, SaturatedFat 20.4, Cholesterol 283.6, Sodium 943.5, Carbohydrate 80.5, Fiber 3.3, Sugar 4.8, Protein 30.9
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