Recipes:  MAIN COURSE

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Spinach-mini-Quiche

Spinach Mushroom Quiche

In MAIN COURSE On April 24, 2014 Comments Off

Method: Preheat oven to 190 degrees C. Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir… Read More »

coq au vin

Coq au Vin

In MAIN COURSE On April 14, 2014 Comments Off

Method: Season flour with salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken pieces on a plate and season again. Heat 4… Read More »

tandoori-chicken-2

Tandoori Chicken

In MAIN COURSE On April 3, 2014 Comments Off

Method: Using a sharp knife, cut slashes in the flesh of the chicken to allow the marinade to penetrate. Place the  chicken in a large, shallow dish. In another… Read More »

Irish Lamb Stew

Irish Stew

In MAIN COURSE On April 1, 2014 Comments Off

Method: Pre-heat the oven to 180C. In a large frying pan heat half the oil to hot but not smoking.  Add half the mutton/lamb pieces and brown all… Read More »

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Pineapple Pork Chops

In MAIN COURSE On February 20, 2014 Comments Off

Method: Preheat oven to 200° C. Spray a baking dish with non-stick cooking spray. Place the pork chop in a baking dish in a single layer. In a… Read More »

Grilled-Swordfish-with-Pineapple-Peach-Salsa

Grilled Swordfish with Pineapple Salsa

In MAIN COURSE On November 7, 2013 Comments Off

Method: Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks… Read More »

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Grilled Pork Chop with Merlot Sauce

In MAIN COURSE On September 24, 2013 Comments Off

Method: 1.To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the… Read More »

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Stuffed Chicken Breast With Italian Sausage

In MAIN COURSE On September 24, 2013 Comments Off

Method: Remove casing from sausage; crumble sausage. Heat a large nonstick skillet over medium-high heat. Add sausage, onion, and celery; sauté 5 minutes or until sausage is browned… Read More »

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Chicken Kiev

In MAIN COURSE On March 15, 2013 Comments Off

Method: 1. Combine  butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6×6 inch piece of aluminum foil, spread mixture to about 2×3 inches. Place this… Read More »

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Lobster Stuffed Chicken

In MAIN COURSE On February 25, 2013 Comments Off

Filling: Over medium heat gently sautee onions and butter until soft. Stir in brown sugar and add vinegar, simmer on medium heat until thick. Add lobster meat and… Read More »