Category: Main Dishes

Yield

4 servings

Ingredients

• 1 tbsp Olive Oil
• 3 cloves garlic, minced
• 1 lb medium prawns, peeled and deveined
• 1 tsp dried oregano
• 1/4 tsp gr. cumin
• 1/4 tsp crushed red pepper flakes
• 1 tsp grated orange peel
• juice of 1 large orange
• misec baby greens or hot cooked rice, pasta or polenta

Directions

1. Heat oil in large nonstick skillet over medium high heat. Add garlic; cook and stir 30 seconds. Immediately add prawn; coo and stir 3 min. until prawns begin to turn opaque
2. Add oregano, cumin, pepper flakes, orange peel and juice. Cook and stir 2 min. or until prawns are cooked through.
3. Serve over greens, rice, pasta or polenta.

Yield

1 loaf

Ingredients

• 1 ½ lbs hamburger
• 1 egg beaten
• ½ tsp dry mustard
• 1 tsp salt
• 1 ½ tsp Worchester sauce
• 2 slices bread crumbs
• mushrooms, less juice
• ½ cup juice and milk

Directions

1. Mix together lightly, Cook at 350 degrees, for 1 hour

This recipe came from Auntie Elaine

Yield

1 loaf

Ingredients

• 2 lbs. beef ground
• 1 lb pork should ground
• 1 lb. veal ground
• 1 large onion
• 2 carrots, finely shredded
• 4-6 garlic cloves finely chopped
• 2 tsp salt
• 2 tsp Dijon mustard
• 1 tsp ground pepper
• 1 tsp crushed rosemary
• 1/4 tsp nutmeg
• 1/2 tsp Tabasco sauce
• 3 eggs slightly beaten
• 3/4 cup fresh bread crumbs soaked in 1/2 cup cream
• 12 strips bacon or salt pork

Directions

1. Combine meat, grated onion and carrot and seasonings. Blend well. Mix in eggs and soaked crumbs combining thoroughly.
2. Make bed of bacon strips in shallow baking dish reserving 4 or 5 for top of loaf. Form the meat mixture into a firm loaf and place on the bed of bacon. cover top with bacon. Bake in 350 degree oven for 1 to 1 1/2 hours.

This was the first lasagna recipe I made. It uses less cheese and has the added black olives.

Yield

9×13 pan

Ingredients

• 1 cup ripe olives
• 1 lb. ground beef
• 1 cup chopped onion
• 1/2 tsp garlic powder
• 16 oz. can tomatoes
• 2 – 6 ooz cans tomato paste
• 1 tsp salt
• 1/4 tsp dried basil
• 1/2 tsp oregano
• 1/4 tsp black pepper
• 6 lasagna noodles
• 2 pgs sliced mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Cut olives in large pieces, set aside. Brown beef, add garlic, onions, tomatoes, tomato paste, and spices. Cover and simmer 1 hour until sauce is thickened.
2. Cook noodles about 20 minutes, drain.
3. In shallow baking pan spread 1/2 cup of sauce, a layer of noodles, mozzarella cheese & olives, using 1/3 of amount. Repeat layers ending with sauce and parmesan cheese.
4. Bake 30 min. at 350 degrees. Serves 6 to 8 people.

Ingredients

2 servings

• 250g dried linguini
• sea salt and freshly ground black pepper
• 1 garlic clove
• 1 fresh red chilli
• a small bunch of fresh basil
• olive oil
• 200g raw peeled king prawns
• 150g cherry tomatoes
• extra virgin olive oil

Directions

1. Fill your kettle and put it on to boil. Preheat your oven to the lowest setting and place your plates in the oven to warm.
2. Cook your linguini in boiling salted water according to packet instructions. Stir it occasionally to make sure none of the pasta is sticking together. Meanwhile…
3. Place the frying pan on a medium heat.
4. Peel and slice the garlic. Halve, deseed and finely slice the chilli. Pick the basil leaves from the stalks and put to one side. Finely chop the basil stalks.
5. Add a splash of olive oil to the hot frying pan and add the garlic, chilli, basil stalks and prawns. Fry everything together for a minute or two, stirring as you go.
6. Cut the cherry tomatoes in half then add to the pan with a pinch of salt and pepper. Turn the heat up to high and keep stirring so nothing sticks.
7. After about 3 to 5 minutes when the prawns are pink and cooked through, turn the heat off and drizzle over a splash of extra virgin olive oil.
8. When your linguini is cooked, scoop out a cupful of water to keep, then drain in a colander.
9. Add the pasta to the frying pan. Toss everything together, and if the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
10. Have a taste then season with a good pinch of salt and pepper. Cover with a lid or tin foil to keep warm.
11. This is the perfect time to make your table look respectable so get the cutlery, salt and pepper and drinks set out nicely.
12. Get your warmed plates out of the oven then use tongs to divide the linguini between them. Scatter your basil leaves over the top. Finish with a drizzle of extra virgin olive oil and tuck in!