tasty, easy, economical appetizer. they seem to disappear quickly too. in this recipe i have used chicken that i minced very finely.a small half breast skinless will do the trick. you could substitute leftover meat, fish or seafood for the chicken . i have put the chili sauce and ginger as optional but i recommend that you use both as they give that final flavor burst. serve at room temperature . you may make these several hours ahead,store them in the fridge bring out 45 minutes before serving. the recipe can be doubled or tripled.
garides saganaki is not a traditional greek recipe. it was probably created in the early 1960s, as tourists began to flood the greek islands. it is now a popular starter served in upscale seaside taverns all over the country. each portion usually comes to
wow!! i found this on another website, made it, and it was wonderful. i just had to share it. i have doubled the ingredients as you will want left overs. i know everyone one says the same thing, but this is the best meatloaf i have ever had.. i serve
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