Total time: 25 minutes Ingredients 1 cup orzo 1 tablespoon chicken stock paste 2 cups water 1 teaspoon onion powder 1 ...

I brushed the entire glass baking dish with olive oil, which my dad said helps keep the pasta from sticking to the edges once it comes out of the oven ... as with all Greek dishes, the pastitsio ...

Strain and return to the saucepan. Add about 1 cup of the béchamel to the pasta and mix through. Heat oven to 180C. Take a lasagne dish and place half the pasta on the bottom and add the meat ...

If it tastes too dry, add ¼ cup water and cook your pasta ... oven for 20 minutes and it's done." Whichever way you decide to make it, I know my dad's youvetsi will deliver an easy and delicious ...

You could also add a half cup of Greek yogurt with four ounces of cream cheese instead. Finally, stir in the pasta and top it with low-moisture mozzarella cheese. Bake the pasta in the oven at 375 ...

Heat the olive oil in a large pot or 6 quart Dutch oven over medium heat ... Just shred the chicken and add it to the soup along with the orzo pasta. A warm and comforting bowl of Greek lemon chicken ...

Otherwise, the pasta will get mushy. In a Dutch oven or soup pot, cook the ground beef and onion ... Avgolemono is hands down ...

First generation Greek American food blogger Maria Koutsogiannis helps home cooks get an authentic taste of Mediterranean cuisine through her blog and social media, where she regularly shares ...