Makalo Greek Ketchup Recipes

Steps:

• Over medium-high heat, add the olive oil and flour to a large, shallow pot or skillet.
• Stir constantly with a wooden spoon to cook the flour and toast it a bit. Continue to stir until the roux has turned to a light brown color.
• Add broth and whisk in the pan.
• Add the tomato and paprika, simmer for a few minutes to cook through.
• Add salt and pepper.
• Stir occasionally so the sauce doesn't burn in the pan.
• Allow the broth to reduce and become thick - don't get into a hurry and take the lazy way out adding in cornstarch. Just let it reduce for about 20-30 minutes.
• Serve as a dipping sauce along side meat.

Steps:

• Combine all!

Steps:

• Prepare ketchup (can be up to 1 day in advance); set aside.
• Heat oil in deep fryer to 350 degrees.
• Cut avocados in half lengthwise and remove seeds.
• Carefully slice each one into 4 wedges and remove skin.
• Combine flour, cumin, chili powder, salt and pepper in small bowl.
• Whisk eggs and milk together in second bowl.
• Dredge avocados in flour, dip into egg mix to coat.
• Coat each wedge in breadcrumbs.
• Deep-fry until golden brown.
• Drain on paper towels.
• Serve with Habanero Ketchup (recipe follows).
• Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.
• Add peppers and tomatoes; sauté until peppers are tender.
• Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
• Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
• Add salt to taste, cover and refrigerate.
• Keeps 1 week in fridge.

Steps:

• In a large bowl combine the seasoned flour ingredients, and mix well. In a separate bowl combine Fiery Ketchup ingredients.
• Heat oil in deep fryer to 400 degrees.
• For each serving, dip 4 ounces tomatoes in buttermilk, letting excess drain off and then dredge in seasoned flour. Be sure to get all sides, press lightly while flouring so it will stick.
• Fry individual portions so you do not overcrowd fryer. Deep fry for about 1 minute, until outside is golden brown. Drain on paper towels.
• Serve with 2 ounces Fiery Ketchup for dipping. Enjoy!

Steps:

• Mix feta, ricotta and egg together. In a 9x13 inch pan, layer 4 sheets of phyllo dough brushing butter between each layer. spread 1/3 cheese mixture and continue layering phyllo and cheese mixture (like lasagna) until cheese mixture is gone. place a final layer of phyllo dough on top and lightly score the top layer along the lines that you intend to cut. Bake banitsa at 375 degrees for 40-45 minutes until golden brown. Let cool for 10 minutes and then cut while warm.