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Olga's Kitchen Bread

----- Original Message ----- 
From: Ilysse 
Sent: Friday, May 06, 2011 12:11 PM
Subject: olgas restaurant bread

It was a chain that is either dead or no longer located in the md or va area 
where it used to be at tysons corner mall in va. Of  course I live in florida 
now so that doesn't help me at much anyway but their bread was incredible - all 
their food was served in this "olga bread" it was puffy and sweet - hard to 
describe! Please help! Thanks! Ilysse 

Hello Ilysse,

My search shows that this was "Olga's Kitchen". It was:

Olgas Kitchen
7937 Tysons Corner Ctr
Mc Lean, VA 22102-4503

This chain is still going strong, with over 30 stores, mainly in Michigan. It was founded by a Greek lady named Olga Loizon, and the "Olgas" are basically Greek pita sandwiches. The bread is a kind of pita bread.

There are copycat recipes on these sites:


Mother's Kitchen



Macaroni & Cheese Salad

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Macaroni And Cheese Salad

1 1/2 c. dry shell macaroni
1 c. celery
1 c. shredded carrot
1/4 c. onion, chopped
1 can Cheddar cheese soup
1/4 c. cooking oil
2 tbsp. vinegar
1 tsp. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste

Cook macaroni; drain and cool. Mix with rest of ingredients. Blend well. 
Chill several hours. 4-6 servings. 
Macaroni And Cheese Salad

1 box macaroni and cheese dinner
2 sm. carrots, grated
1 sm. bell pepper, grated
1 sm. container sour cream
Salt and pepper to taste

Prepare macaroni and cheese dinner according to package directions. 
Allow to cool about 1/2 hour.  In bowl, combine macaroni and cheese, 
bell pepper, carrots, sour cream and salt and pepper.  Mix well. 
Chill before serving.  
Macaroni and Cheese Salad

8 oz. elbow macaroni or bow-tie pasta
1 tbsp. salad oil
1 med. onion, finely chopped
1 tsp. dry mustard
12 cherry tomatoes, halved
6 oz. cheese:  Smoked Mozzarella, Cheddar, and or Fontina, cut into thin strips (1 1/2 c.)
1/4 c. coarsely chopped fresh parsley
2 tbsp. milk
1 tsp. salt
1/8 tsp. black pepper

If your kids like macaroni and cheese, they will love this salad. 
Use the cheeses listed or any combination you choose.  Cook macaroni 
according to package directions.  Meanwhile, heat oil in small skillet 
over medium heat.  Add onion.  Saute for 5 minutes or until golden brown, 
stirring frequently.  Add mustard; cook, stirring for 1 minute.  Remove 
onion mixture to large serving container.  Drain macaroni and rinse with 
cold water; drain again.  Add to onion mixture with tomatoes, cheeses, and 
parsley.  In a small bowl, mix mayonnaise, milk, salt, and pepper until 
smooth.  Pour over macaroni mixture; toss until well coated.  Cover and 
refrigerate.  (Salad will absorb dressing and if necessary, stir in a little 
milk before serving.)  Makes 6 servings.

Orange Juice Pie

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Orange  Juice  Pie

1 (6 oz.) can frozen orange juice concentrate, thawed
1 can sweetened condensed milk
1 sm. carton whipped topping
1 (9 inch) graham cracker pie shell

Combine first 3 ingredients in bowl, mixing well. Spoon into pie shell. 
Chill until set.
Orange  Juice  Pie

1 c. sugar
3 1/2 tbsp. cornstarch
1 1/3 c. frozen orange juice, prepared
2 egg yolks, slightly beaten
2 tbsp. butter
1 (9 inch) baked pie shell

Mix together sugar and cornstarch in a saucepan; gradually stir in prepared 
orange juice.  Cook, stirring constantly, until thick and comes to a boil. 
Boil 1 minute.  Remove from fire and add egg yolks.  Return to heat and boil 
1 minute more.  Stir until smooth.  Add butter and pour into baked pie shell 
and cover with meringue, if desired.

Black Bottom Cheesecake

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Black Bottom Cheesecake

2 c. chocolate wafer crumbs (about 40 cookies)
2 lbs. cream cheese, room temperature
4 eggs
1/4 tsp. peppermint extract
1/2 c. semi-sweet chocolate chips
2 tbsp. butter, melted
1/2 tsp. cinnamon
1 1/2 c. sugar
2 3/4 tbsp. green creme de menthe
1/4 tsp. salt
1 c. whipping cream, whipped

Preheat oven to 350 degrees.  Grease and flour a 9-inch springform pan. 
Combine chocolate crumbs, melted butter and cinnamon in large bowl. 
Press into bottom of prepared pan.  Set aside.  Combine cream cheese and 
sugar in large bowl and blend well with electric mixer. Add eggs and beat 
until smooth.  Add creme de menthe, peppermint and salt and beat again. 
Pour mixture into prepared crust.  Add chocolate chips and stir very gently 
just to incorporate.  Bake 45 minutes.  Turn off heat and let cake cool in 
oven (with door closed) for one hour.  Refrigerate cheesecake in pan until 
ready to serve.  To serve, remove from springform pan.  Carefully transfer 
cake to serving platter.  Top with whipped cream.
Black Bottom Cheesecake

1/2 c. chocolate wafer crumbs
1 tbsp. softened butter
3 (8 oz.) pkgs. cream cheese
1 c. sugar
1 1/2 tsp. vanilla extract
5 eggs
2 sqs. semi-sweet chocolate, melted

In a small bowl, combine crumbs and butter.  Lightly grease a 9 inch 
spring form pan.  Press crumb mixture evenly over the bottom.  Preheat 
oven to 300 degrees.  Put cream cheese, sugar and vanilla in a large mixer 
bowl.  With mixer set at medium speed, beat cheese mixture until smooth. 
Add eggs, one at a time, beating well after each addition.  Set 1 cup of 
cheese mixture aside; pour rest into prepared pan.  Fold melted chocolate 
into the cup of reserved cheese mixture. Spoon into pan and cut through in 
a spiral motion for a marble effect.  Bake 50-55 minutes or until set. 
Remove to wire rack and cool completely.  Chill for 2 hours.

1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. sour cream
Dash of salt

Melt chocolate chips in double boiler. Stir constantly. Add sour cream and salt. 
Remove top of double boiler from bottom and beat frosting with a wooden spoon 
until it is creamy and spreadable.  With spatula, loosen cheesecake around sides 
and remove side of pan. Frost top and sides with frosting. Decorate with M & M's 
or chocolate non-parels. Cover carefully and refrigerate. 

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