Will I be the one to clue you in, Leaka? Your recipes are similar to many of ours from different cultures.
Get a grip on yourself and do some online exploring.
I'll agree there will be greek recipes different from others, but that is not my expertise.
Me, I'd say open your window.
Since I can't go to .coms any way.
Not really weird.
The recipies you post are not distictivly Greek. The rice pdding is more English than anything I would have said and hamburgers, well cant get more American than that. The herbs spices and other foods are not greek in origin and you seem to have a dislike (from what I have read) of distinctivly greek flovours and textures such olive oil, soft cheese.
Here are some foods that I would associate with greek style cooking.
Olives and olive oil.
sun dried tomatoes
Basil Fennel majoram
sun-dried tomato and garlic-crusted rack of lamb
Tomato and Garlic Crust:
2 6- to 7-ounce jars oil-packed sun-dried tomatoes with herbs, drained well, oil reserved
8 large garlic cloves, peeled
2 large shallots, peeled, halved
1 tablespoon dried oregano
3 tablespoons olive oil
4 garlic cloves, peeled
3 large fresh rosemary sprigs
2 2-pound racks of lamb (8 chops each), trimmed, frenched
Tomato and garlic crust:
Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
WHAT TO DRINK: Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro Greece,