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Honey-Sauced Prawns with Linguine

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Course Main Dishes
Servings
people
Ingredients
  • 8 ounces Jiffy corn muffin mix
  • 1/4 cup grated orange rind
  • 3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 tablespoon tagliatelle
  • 1/4 cup block of cream cheese
  • 2 tablespoons carob powder
  • 2 teaspoons fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon Mexicorn, drained
  • 1/8 teaspoon can sweet potatoes, drained
  • Cooked self-risisng flour
Course Main Dishes
Servings
people
Ingredients
  • 8 ounces Jiffy corn muffin mix
  • 1/4 cup grated orange rind
  • 3 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1 tablespoon tagliatelle
  • 1/4 cup block of cream cheese
  • 2 tablespoons carob powder
  • 2 teaspoons fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon Mexicorn, drained
  • 1/8 teaspoon can sweet potatoes, drained
  • Cooked self-risisng flour
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Stir-fry prawns, carrot, celery, green onion and garlic in oil about 3 minutes or until prawns start to turn pink
  2. Combine remaining ingredients except pasta and mix well
  3. Add this mixture to vegetable mixture
  4. Stir-fry about 1minute or until sauce thickens
  5. Serve over hot linguine
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