ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: greek spread

Misc.
would anyone know of a greek recipe....it is a spread u would put on bread made with eggplant i really dont know all the ingredients.my daughter had it at a resturant in NY and she would like to make it.. thanks for your help nicky
MsgID: 0065927
Shared by: nicky
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Lemon Tree Chicken for Carol D.
  • Lemon Tree Chicken Substitute ground almonds or low carb bread crumbs for the flour or omit the flour for a low carb version of this lemon chicken recipe. 6 to 8 boneless chicken breast halves 1 tsp. salt 1/ 8 tsp. ...
  • Vandever's Lemon Chess Pie
  • I, too, was looking for this recipe, and just found it reprinted in the Tulsa World. Bon appetit!: LEMON CHESS PIE "Carolyn Johnson wrote us looking for the lemon chess pie recipe from the Charl-Mont restaurant in d...
  • Tuscan Egg-White Frittata
  • TUSCAN EGG-WHITE FRITTATA 1 pound vegetables* coarse salt 1 medium garlic clove, peeled 10 sprigs fresh Italian parsley, leaves only 4 tablespoons olive oil, divided use salt and freshly ground black pepper (to taste)...
  • Mint Stuffing (for lamb) (1957)
  • MINT STUFFING I small onion, chopped 1/4 cup chopped celery and leaves 1/4 cup butter 1/2 cup chopped fresh mint leaves (or 1 tablespoon dried mint) 3 cups soft, stale, bread cubes Cook onion and celery in the butter...
  • Spicy Sausage Balls (using chili sauce)
  • SPICY SAUSAGE BALLS 1 lb SPICY sausage meat 1 slightly beaten egg 1/3 cup Italian seasoned bread crumbs 1/2 tsp sage FOR THE SAUCE: 1/4 cup catsup 1/4 cup chili sauce (like Heinz) Mix together sausage, egg, bread c...
ADVERTISEMENT
  • Balsamic Glazed Chicken
  • BALSAMIC GLAZED CHICKEN 6 broiler-fryer leg-thigh combinations, skinned, cut in 2 parts 1 tablespoon vegetable oil 3/4 teaspoons pepper 3 garlic cloves, chopped 1 1/2 tablespoons tomato paste 1/2 cut chicken stock 2/3...
  • Stuffed Round Steak (Hunt's recipe, 1960's)
  • STUFFED ROUND STEAK 4 slices bacon, diced 1 onion, chopped 1 1/2 cups toasted bread cubes 2 Tablespoon minced parsley 1/2 teaspoon celery salt 1/4 teaspoon sage 2 to 2 1/2 lbs. thin round steak, cut into 5 portions 4...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: greek spread
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!