dawn_mo
Well-known member
I started looking for it in 2007. I found my old yellowed stained paper that I copied it on to while I was watching the Frugal Gourmet cooking show.
I am posting it here so I don't lose it again. I have a 2 pound shoulder roast of lamb that I wanted to make with this. I am going to make it on my "Set It and Forget It", which with this heat has been in constant use. I love that thing.
I will let you know if it is as good as I remember.
* Exported from MasterCook *
Frugal Gourmet's Gyros
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 pounds lean boneless leg of lamb -- 1-inch cubes1/2 cup olive oil
1 cup red wine
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon oregano
1 teaspoon mint
6 cloves garlic
Combine marinade ingredients. Marinate lamb at least 2 hours. Place lamb cubes on skewers and grill over charcoal. Cook until lamb is just done. Brush a half pita with olive oil and heat on grill. Fill pita with meat, chopped onions, chopped tomatoes and tzatziki sauce.
Tzatziki Sauce:
3 cups yogurt
1 cuke, peeled and grated
1/2 teaspoon anise seed
1 tablespoon parsley
2 tablespoons olive oil
2 tablespoons red wine vinegar
whie pepper and salt, to taste
1/2 teaspoon minced garlic
1 teaspoon dillweed or fresh dill
Mix together and refrigerate at least two hours.
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* Exported from MasterCook *
Greek Rice
Recipe By : Michael in Phoenix
Serving Size : 4 Preparation Time :0:00
Categories : Greek Rice
Side Dishes
Amount Measure Ingredient -- Preparation Method
1 cup uncooked rice1 cup low-sodium chicken broth
1 cup water
1 Tbsp. olive oil
1 medium onion -- chopped
1 cup sliced mushrooms
2 garlic cloves -- minced
1 Tbsp. lemon juice
1/2 tsp. dried oregano
6 cups fresh spinach -- stems trimmed, washed,
patted dry -- and coarsely chopped
4 oz. feta cheese -- crumbled
Fresh ground pepper
1. In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Transfer to a serving bowl.
2. In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, cheese, and pepper, tossing until spinach is slightly wilted. Toss with rice and serve.
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NOTES : Michael's note: I use a bag of triple-washed baby spinach to save time.
I also use more feta than the recipe calls for, but that is a matter of taste. I add about 6 to 8 ounces.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=47030
I am posting it here so I don't lose it again. I have a 2 pound shoulder roast of lamb that I wanted to make with this. I am going to make it on my "Set It and Forget It", which with this heat has been in constant use. I love that thing.
I will let you know if it is as good as I remember.
* Exported from MasterCook *
Frugal Gourmet's Gyros
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 pounds lean boneless leg of lamb -- 1-inch cubes1/2 cup olive oil
1 cup red wine
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon oregano
1 teaspoon mint
6 cloves garlic
Combine marinade ingredients. Marinate lamb at least 2 hours. Place lamb cubes on skewers and grill over charcoal. Cook until lamb is just done. Brush a half pita with olive oil and heat on grill. Fill pita with meat, chopped onions, chopped tomatoes and tzatziki sauce.
Tzatziki Sauce:
3 cups yogurt
1 cuke, peeled and grated
1/2 teaspoon anise seed
1 tablespoon parsley
2 tablespoons olive oil
2 tablespoons red wine vinegar
whie pepper and salt, to taste
1/2 teaspoon minced garlic
1 teaspoon dillweed or fresh dill
Mix together and refrigerate at least two hours.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Greek Rice
Recipe By : Michael in Phoenix
Serving Size : 4 Preparation Time :0:00
Categories : Greek Rice
Side Dishes
Amount Measure Ingredient -- Preparation Method
1 cup uncooked rice1 cup low-sodium chicken broth
1 cup water
1 Tbsp. olive oil
1 medium onion -- chopped
1 cup sliced mushrooms
2 garlic cloves -- minced
1 Tbsp. lemon juice
1/2 tsp. dried oregano
6 cups fresh spinach -- stems trimmed, washed,
patted dry -- and coarsely chopped
4 oz. feta cheese -- crumbled
Fresh ground pepper
1. In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Transfer to a serving bowl.
2. In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, cheese, and pepper, tossing until spinach is slightly wilted. Toss with rice and serve.
- - - - - - - - - - - - - - - - - - -
NOTES : Michael's note: I use a bag of triple-washed baby spinach to save time.
I also use more feta than the recipe calls for, but that is a matter of taste. I add about 6 to 8 ounces.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=47030